In a study released in Nature Communications, a team of chemists from the University of Oregon revealed how they used a few electrodes to determine the quality of a brew. First, they roasted a specialty green coffee from Cauca, Colombia, at six different levels ranging from light to dark. The beans were then ground and brewed with tap water before cooling to room temperature.
Why would you want to electrocute your coffee?
Answer: To see how good it is.
Not all coffees are made equal, and while personal tastes will differ, we can all probably agree that some cuppas are better than others. And now it seems there’s a relatively simple way to determine that without having to risk drinking bad coffee. All you have to do is electrocute it.
In a study released in Nature Communications, a team of chemists from the University of Oregon revealed how they used a few electrodes to determine the quality of a brew. First, they roasted a specialty green coffee from Cauca, Colombia, at six different levels ranging from light to dark. The beans were then ground and brewed with tap water before cooling to room temperature.
The researchers then placed three small electrodes in each cup — a platinum disk, a platinum wire and a silver/silver chloride reference electrode — and a range of electrical voltages were sent through the coffee. The results found a direct link between the amount of coffee material dissolved in the water and the amount of electrical current that flowed. This proved to be a quick way to distinguish between lighter and darker roasts that is more sensitive than traditional methods.
In a study released in Nature Communications, a team of chemists from the University of Oregon revealed how they used a few electrodes to determine the quality of a brew. First, they roasted a specialty green coffee from Cauca, Colombia, at six different levels ranging from light to dark. The beans were then ground and brewed with tap water before cooling to room temperature.
