New Research Sheds Light on Coffee Flavor Consistency
Inconsistent coffee can really throw off your day. A recent study suggests that adjustments in the manufacturing process could lead to more reliable flavors.
Researchers at the University of Oregon came up with a creative use for a tool called a potentiostat, which usually tests batteries. They utilized it to pass an electric current through coffee, which allowed them to discover what they call the coffee’s “chemical fingerprint”—a critical factor that influences flavor.
“This gives us an objective way to express what people enjoy in their coffee,” said Christopher Hendon, the lead researcher who is colloquially known as “Dr. Coffee” at the university, in a statement.
Most traditional coffee tests focus on strength, but flavor encompasses many elements beyond that, like the roast color and brewing intensity.
The research team developed a method to go beyond merely assessing coffee intensity. This way, cafes could achieve a more complete flavor profile that’s consistent.
“Great coffee results from selecting a specific roast color and brewing it to a particular strength,” Hendon notes. “Previously, we couldn’t differentiate these factors. Now, we can pinpoint what creates that delightful brew.”
In their experiments, the researchers tested four samples from a single roaster in the UK. They were able to detect defective samples that hadn’t met quality controls, even when each batch looked identical.
“In the short term, this could be a game changer for the coffee industry and coffee shops,” Hendon remarked.
The research findings were published in the journal Nature Communications. While they are promising, it might take some time before consumers see the impact. Brian Kwok Lee, a consulting food scientist and the head of Mendocino Food Consulting in California, pointed out that the technology relies on costly components to work effectively.
“The interesting part is we can now quantify subjective qualities of coffee taste and flavor. This could herald a significant improvement across coffee shops in the future,” Lee added.
