06/21/2013

Coffee’s Natural Creamer

6:03 minutes

Coffee beans are filled with oils that emerge from coffee grounds under high pressure. These oils form the crema—the frothy stuff on top of an espresso. In the last installment of Science Friday’s series on coffee, food-science writer Harold McGee, author of On Food and Cooking, explains the chemistry of crema.

Segment Guests

Flora Lichtman

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

Meet the Producer

About Flora Lichtman

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