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. Dirk Lachenmeier, head of the department of plant-based foods at CVUA Karlsruhe and expert in coffee, weed, and booze. We discuss a paper that reviews which parts of the coffee plant have approval for use as food in the European Union. Everything from the leaves of the plant to the silver skin. Can you really make money off these by-products?

The paper is open access:

Lachenmeier, Rajcic de Rezende, and Schwarz

"An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union"

Biol. Life Sci. Forum, 2021, 6, 37.

Introduction: Maxwell House advert from the 50s.

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.