Scientific American on Coffee’s Scientific Method

Posted on March 12, 2011 by

I definitely disagree with a few of Summer’s minor points here (espresso must be made up of a blend?), but overall this is a very nice piece in Scientific American on brewing pour-overs.

[Guest Blog: Science in the neighborhood: How to make really good coffee]

  • swag

    I actually like Summer’s blend comment. Although some single origins are exceptions, they are few and far between. I’m tired of two- and three-note single origin espressos with zero flavor profile breadth. Chamber music gets tiresome when you prefer symphonies.

  • Mike White

    It’s not her opinion that I disagree with, it’s her definition.