University of Oregon Chemist Researches Novel Method of Measuring Coffee's Flavor Profile Through Electrical Currents – CoffeeTalk

Christopher Hendon, a chemist at the University of Oregon, has focused extensive research on perfecting coffee flavors, recently introducing a novel method for measuring coffee’s flavor profile through electrical currents. His findings were published in the journal Nature Communications. Hendon’s previous work includes developing a mathematical model in 2020 aimed at optimizing espresso brewing to achieve consistent flavor while minimizing waste. This model evaluates extraction yield (EY), or the portion of coffee that dissolves into the beverage, informed by principles akin to lithium ion propagation in batteries.

Three years later, Hendon investigated the formation of microscopic clumps in coffee grounds at fine grind levels, attributing this to static electricity generated during grinding due to triboelectricity—the charge accumulation from friction between materials. Collaborating with volcanologists Josef Dufek and Joshua Méndez Harper, who drew parallels between coffee science and volcanic eruptions, Hendon conducted experiments that revealed adding a small amount of water to beans prior to grinding can significantly decrease static charge. This reduction leads to less clumping during brewing, enhancing the coffee’s quality and output. While experienced baristas often use the Ross droplet technique—adding water to reduce static—this research is the first to scientifically validate its effectiveness and measure charges in various coffee types.

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