Better Coffee Through Chemistry

Better Coffee Through Chemistry
  • SCIENCE CAFÉ

Better Coffee Through Chemistry

Better Coffee Through Chemistry
July 2012 in Seattle

Some coffee tastes better than others, but how can farmers ensure that their coffee tastes as delicious as possible? We are joined by Seattle University's Susan Jackels to discover how she trains local coffee farmers in Nicaragua to use chemistry and scientific investigation to produce quality coffee.

More from "Science Café" »

Comments

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
12/30/13

I was really happy while reading this post information. Now, I can make better coffee than others by the help of chemistry. I hope you will share such type of more tips in future.

02/17/14

really enjoyed the coffee and found a perfect way to enjoy is further

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

More information about formatting options

By submitting this form, you accept the Mollom privacy policy.
  • KCTS9.org reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on KCTS9.org, you agree to abide by our terms of service: http://kcts9.org/terms-conditions