Poring Over the Science of Coffee
Brewing coffee is a neverending science project, according to barista Sam Penix, owner of Everyman Espresso in New York City. Grind size, brew method, coffee beans (which are really seeds), and water temperature can all affect the flavors that end up in your cup. Harold McGee, author of On Food and Cooking, explains some of the chemistry of coffee.
Harold McGee is author of On Food and Cooking: the Science and Love of the Kitchen (Second Edition, Scribner, 2004) and Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (Penguin, 2010) in Palo Alto, California.