Coffee Literature Review

In this episode we talk with (soon to be Dr.) Laudia Anokye‑Bempah and Dr. Irwin R. Donis‑González from the UC Davis coffee center about their recent paper on how roast profile impacts available extractable acids in coffee. The paper was published in Sci. Rep., 2024, 14, 8237, and is open-access from the publisher.Preamble: Mulholland Drive

In this episode, we meet with Dr. Arnold Mathijssen, Assistant Professor of Physics at U. Penn., and author of a paper recently published in Physics of Fluids, "Pour-over coffee: Mixing by a water jet impinging on a granular bed with avalanche dynamics". This paper just did the mainstream media rounds, so you may have heard about its findings on some other outlet. In this podcast we break it down and figure out whether physicists at U. Penn. revolutionized pour over.The paper can be found here and is also available in the CLR library (link on instagram, @coffeelitrev).Introduction featuring James Hoffmann.

Chris and Doran are joined by Emilee Bryant to discuss a pair of papers that probe whether latte art a) is perceived as more valuable and b) affects the perceived flavor of the drink. Ordering a cappuccino is delightful. But is it more delightful with a rosetta? Would you be somehow compelled to pay more for it if it had one? Does it taste sweeter? The papers are: J. Sens. Stud., 2015, 30, 305 https://doi.org/10.1111/joss.12159 Br. Food J., 2021, 123⁠, 1931 https://doi.org/10.1108/BFJ-07-2020-0612 About Emilee: Originally from Houston, Emilee moved to live in a hippie tree house before finding her way to Brooklyn where she lives now. She is a latte art champion, YouTube content creator, and film maker. Check her out on instagram (emstagrim), and YouTube (EmileeBryant). Introduction preamble: Lorelai Gilmore and Luke Danes

Chris and Doran are joined by Dr. Alex Dainis, a professional science communicator. We first met Alex through her work on "Chemistry Shorts", videos about sub-disciplines of chemistry supported by the Dreyfus foundation. Today's paper is about microplastics. These are microscopic pieces of polymer that show up everywhere. In the case in single-serve coffee preparations. Alex is the perfect guest to discuss this because its a topic that is becoming increasingly studied, but to date we simply don't know all that much about whether they are bad for you. We get into that and much, much more. I hope you enjoy! The paper: Pouring hot water through drip bags releases thousands of microplastics into coffee Food Chem., 2023, 415, 135717 ⁠https://doi.org/10.1016/j.foodchem.2023.135717 The article can be found in coffee literature library: ⁠⁠⁠https://pages.uoregon.edu/chendon/coffee_literature/coffee_lit_rev/⁠⁠⁠ About Dr. Dainis: Blimp lover. She has a PhD in genetics from Stanford but is also trained in film and television. After she finished her PhD she founded Helicase media while also being a professional science communicator. Introduction preamble: Pulp Fiction.

Chris and Doran are joined by Tonx (Tony Konecny) from YES PLZ from Los Angeles, CA. We discuss a paper from the Yeretzian lab out of ZHAW. The paper aims to address a common question for the home coffee consumer, "How should you store your coffee one the bag is open?". We immediately thought of Tonx and YES PLZ, who have experimented with various packages for their subscription service. We hope you enjoy the episode. The paper: Food Packag. Shelf Life, 2022, 33, 100893. https://doi.org/10.1016/j.fpsl.2022.100893 The article can be found in coffee literature library: ⁠https://pages.uoregon.edu/chendon/coffee_literature/coffee_lit_rev/⁠. About Tonx: Legend of subscription coffee, Tonx started Tonx coffee and later a coffee/restaurant venture called LocoL. Pre-pandemic he rolled out his current subscription service, YES PLZ. Good timing — home coffee consumption exploded during the 2020-2021 years. Introduction preamble: Steve Leighton

Chris and Doran are joined by Alex Kaplan from Cometeer to discuss an old school paper titled, "An investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts", appearing in Trans. IChemE, 2002, 80, 176. The paper is part of a conference proceeding which was published in the journal Food Bioprod. Process. This paper looks at how freezing rate determines the ice crystal size. The paper itself is really about developing a model that correctly captures how brewed coffee freezes, but we used it as a platform to understand how coffee behaves when cooled. The article can be found here: https://doi.org/10.1205/096030802760309197 About Alex: We couldn't have had a better guest, as Alex is the Head of Coffee Product for Cometeer, a company that manufactures frozen coffee extracts. Alex also has a degree in physics from Princeton, is a Q-grader, and was a pleasure getting nerdy with. Introduction preamble: George Clooney

Chris and Doran are joined by Kathie Hilberg and Bronwen Serna from the Totally Dissolved Podcast to discuss the papers that led to the development of the 2016 SCA flavor wheel. The wheel is basically the artistic manifestation of two peer-reviewed papers, "Development of a “living” lexicon for descriptive sensory analysis of brewed coffee", appearing in J. Sens. Stud., 2016, 31, 465 and "Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster’s Flavor Wheel", appearing in J. Food Sci., 2016, 81, S2997. The lexicon developed in the first paper may be accessed through World Coffee Research. The articles can be found here: http://dx.doi.org/10.1111/joss.12237 http://dx.doi.org/10.1111/1750-3841.13555 World Coffee Research lexicon can be found here: https://worldcoffeeresearch.org/resources/sensory-lexicon About Kathie and Bronwen: Kathie works as a lead educator for Stumptown in Los Angeles, and Bronwen is a consultant, and also presently a barista at Blue Bottle. The two lead a Sprudgie-nominated podcast, Totally Dissolved. Introduction preamble: Dan Campbell

Chris and Doran are joined by Maxwell Dashwood to discuss, "The safety and effectiveness of self-administered coffee enema", appearing in Medicine, 2020, 99, 36. Besides discussing the paper, we also talk about Water for Coffee, weigh lifting, and try some of the recommended enema coffee. The article can be found here: http://dx.doi.org/10.1097/MD.0000000000021998 About Maxwell: Maxwell is an established author of many books, owner of Colonna and Smalls in Bath and London, three-time World Barista Championship finalist, inventor, scientist, and my oldest coffee friend. Introduction preamble: Samwell Guest voiceover: K. Tobias Butler

Chris and Doran are joined by Kim Elena Ionescu to discuss, "Explaining the willingness of consumers to bring their own reusable coffeecups under the condition of monetary incentives", appearing in J. Retail. Consum. Serv., 2022, 66, 102908. The article can be found here: ⁠https://doi.org/10.1016/j.jretconser.2022.102908 About Kim: She is the Chief Sustainability and Knowledge Development Officer at Specialty Coffee Association, and is heavily involved in various aspects of education within the association. Prior to the SCA she also worked for Counter Culture Coffee. Introduction preamble: Ulf Danialsonn.

Chris and Doran are joined by Mark Weislogel to discuss his work over the years, neatly summarized in the paper, "How advances in low-g plumbing enable space exploration", published in npj Microgravity, 2022, 8, 16. The article can be found here: https://doi.org/10.1038/s41526-022-00201-y About Mark: Mark was a professor of mechanical engineering for over 20 years, before moving to work full time at IRPI, a company that develops technology solutions for plumbing in low gravity. He also invented that cup. Introduction preamble: Dale Cooper.

Chris and Doran are joined by Carly Green to discuss, "Arabica-like flavour in a heat-tolerant wild coffee species", appearing in Nat. Plants, 2021, 7, 413. The article can be found here: https://doi.org/10.1038/s41477-021-00891-4 About Carly: Carly worked for Blue Bottle Coffee as their is a green coffee coordinator and lab manager, and is now in the Netherlands running Cherry Love Coffee. Introduction preamble: Paulie Gualtieri.

Chris and Doran are joined by Jesse Han to discuss, "Prediction of specialty coffee flavors based on near-infrared spectra using machine‐ and deep-learning methods", appearing in J. Sci. Food Agric., 2021, 101, 4705. The article can be found here: https://doi.org/10.1002/jsfa.11116 About Jesse: He is a Ph.D. student at Harvard University studying Astronomy. He was awarded the Ig Nobel Prize for Fluid Dynamics in 2017 for showing that coffee will not spill out of a cup if you walk backwards while holding it. Introduction preamble: Richard Feynman