I can’t help myself but continue to chat about coffee; today I want to focus on brewing methods. A study published in the European Journal of Preventive Cardiology found that coffee drinkers who drank filtered coffee were 15% less likely to die over a 20 year period.
As many of y’all know I have a lot of love for coffee. It’s probably the caffeine that makes me so happy, but what’s even more awesome is that a new study from Denmark found that drinking coffee makes people more sensitive to sweet flavors and less sensitive to bitter flavors. The study, led by researchers at Aurhus University, looked at the immediate effects of coffee consumption on olfactory and gustatory sensitivity of 156 participants.
Meet Christopher Hendon – a Computational Materials Chemistry professor and a “resident scientist” for specialty coffee. He’s known for conducting tons of experiments on espresso extraction and grinding roasted coffee. With all of this research, he’s published scientific articles and books and even helped crown a U.K. Barista Champion!