Monday, 9 June 2014

The Science Behind the Perfect Coffee!

Happy Monday! We hope you had a fantastic weekend!

While we think the best way to stay alert throughout the week is to make sure you get a great night’s sleep, we certainly don’t begrudge people their morning coffee — and PhD student Christopher Hendon and reigning UK Barista Champion Maxwell Colonna-Dashwood may have just figured out how to make the perfect cup!


The secret? It’s all in the water! Apparently, water that is rich in magnesium brings out the flavours in the coffee more, while water with lots of bicarbonate or sodium (such as water with water softener in it) probably won’t taste as great. Flavour also depends on the kind of coffee beans used, and different beans taste better with different types of water.

Okay, so there’s a lot of science going on that we don’t really understand, and of course, even if we did, there’s not a lot you can do to change the water that comes out of your tap. But with Christopher and Maxwell now planning to write a book about their findings, there’s hope that the perfect cup of coffee could be within reach!