Espresso is one of the most widely consumed coffee formats, but is also the most fundamentally complicated. Further, because of its increased concentration compared to regular filter coffee, minor variations in flavor extraction are amplified, making achieving reproducibly tasty coffee very challenging.
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During this free interactive broadcast, discover the operative chemistry and physics of espresso, and some fundamental challenges associated with real-time compositional quantification of the liquid.
This ACS Webinar features Christopher Hendon of University of Oregon, is moderated by Brian Guthrie of Cargill, and co-produced with the ACS Division of Agricultural & Food Chemistry.
What You Will Learn
- A historical account of espresso and its role in the coffee industry
- The chemistry and physics of conventional espresso and how to optimize the process to achieve reproducibly tasty coffee
- Challenges in real-time quantification using a refractive index measurement, and the next-generation of analytical approaches
- Thursday, January 14, 2021 @ 2-3:30pm ET
- Free to attend with the creation of an ACS ID
- Slides will be available to download on the day of the broadcast