Do you keep your coffee in or out of the fridge? You may not have given it too much thought, but a new study suggests chilling your beans before grinding and brewing can enhance the flavour of your cup.
The study, conducted by scientists at the University of Bath, found that “the colder the beans the finer and more uniform the particles were from the grind,” which is important because smaller grinds mean better flavour extraction.
“If you have small grinds you can push flavour extraction upwards. We found that chilling the beans tightens up this process and can give higher extractions with less variance in the flavour – so you would have to brew it for less time, or could get more coffee from the same beans,” saidDr Christopher Hendon.
The full title of the report is The effect of bean origin and temperature on grinding roasted coffee – however, the chilling principle can still be applied to ready-ground coffee according to Popsugar.
Why don’t you give it a try and let us know in the comments below or over on our Facebook page if you can taste the difference?
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.