Poring Over the Science of Coffee

6:16 minutes

Brewing coffee is a neverending science project, according to barista Sam Penix, owner of Everyman Espresso in New York City. Grind size, brew method, coffee beans (which are really seeds), and water temperature can all affect the flavors that end up in your cup. Harold McGee, author of On Food and Cooking, explains some of the chemistry of coffee.

Segment Guests

Harold McGee

Harold McGee is author of On Food and Cooking: the Science and Love of the Kitchen (Second Edition, Scribner, 2004) and Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (Penguin, 2010) in Palo Alto, California.

Meet the Producer

About Flora Lichtman

Flora Lichtman is host of The Adaptors podcast and former SciFri multimedia producer in New York, New York.