Dr. Christopher H. Hendon is a computational chemist with special interests in energy materials, applied physics and coffee extraction. He obtained his BSc. Adv. HONS from Monash University (2011) and PhD from the University of Bath (2015). After a two year postdoc at the Massachusetts Institute of Technology, he joined the University of Oregon as a tenure-track Assistant Professor of chemistry where he heads a research group with a focus on electronic properties of materials. Dr. Hendon’s interest in coffee began during his PhD, where he worked closely with Maxwell Colonna-Dashwood to elucidate the impact of water chemistry on coffee flavor. Together they competed twice in the World Barista Championship, coming fifth both times. Dr. Hendon then worked with the American barista champion, Kyle Ramage, inevitably coming sixth in the world. During this process, Dr. Hendon published several peer-reviewed articles and a book, Water For Coffee, as well as being named a World Coffee Leader in 2016, and the title “Specialty Coffee’s Resident Scientist” by the Atlantic. Dr. Hendon enjoys flat whites, washed African coffees, dry rieslings, east coast oysters and stimulating scientific problems.