Brewing coffee is a never-ending 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), 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.
Credits
video by Jenny Woodward, co-produced by Flora Lichtman
Meet the Producer
About Jenny Woodward
Jenny Woodward is a director, editor, and video producer based in New York. She grew up in Madison Wisconsin, and has a background in art direction, photography, graphic design, illustration, theater and technology.