Ask any coffee aficionado, and they’ll tell you: A good cup is about more than the beans. The flavor is affected by lots of things – the roast and fermentation of the beans, the coarseness of the grind, the brewing temperature and even the chemicals in the water used to brew it. But there are very few quantitative ways to assess all the flavor variations. Current industry standards measure the concentration of coffee, but they often miss qualities like the acidity, brightness and fruitness. Scientists at the University of Oregon are
trying to change that using a tool called a potentiostat that’s often used to measure the charge in batteries.
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