Espresso Chemistry: From First Principles to Current Challenges (Rebroadcast)

Making a cup of coffee
To register, sign in using your ACS ID.
Log In

Don't have an ACS ID? It's free and easy to create one »


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.

Celebrate "National Expresso Day" in style and discover the history, operative chemistry, and physics of your favorite short shot of caffeine.

This ACS Webinar is moderated by Brian Guthrie of Cargill and co-produced with the ACS Division of Agricultural Food and Chemistry.

Please note that you are watching an edited recording and therefore you cannot ask live questions to the experts. ACS Webinars will rebroadcast select recordings from the ACS Webinars Library as live webinars for free to the general public. All recordings are available right now as an exclusive benefit to ACS members with the Premium Package at www.acs.org/acswebinars.

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

Webinar Details

  • Wednesday, November 23, 2022 @ 2-3pm ET
  • Free to Register with ACS ID
  • The slides will availble for download in the GoToWebinar platform

Meet the Experts

Christopher Hendon
Assistant Professor,
University of Oregon

Brian Guthrie
Corporate Research Fellow,
Cargill

Related Content