Chill Coffee Beans For A More Tasty Brew, Says Study

Posted: Jun 15 2016, 7:03am CDT | by , Updated: Jun 16 2016, 9:45am CDT, in News | Latest Science News

Chill Coffee Beans for a More Tasty Brew, Says Study
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New research suggests that simply chilling roasted beans before grinding may offer a more flavorful coffee.

Coffee is one the most popular drinks in the world perhaps because of its versatility. Coffee is made from different types of beans and also in different ways. So, there could be one that suits your taste buds.

Now, you can make your coffee even yummier with a simple trick. New research suggests that chilling coffee beans before grinding offers a more flavorsome brew. The reason is chilled roasted beans result in narrower distribution of small particles which extracts more flavor from same amount of coffee.

The taste of the coffee greatly depends on grinding of beans. The more uniform and finer the particles are, the more taster the coffee will be. And low temperature allows a more smooth and even grinding of coffee beans.

“Grinding coffee may seem quite straightforward -- break coffee up into a lot of tiny bits so you can dissolve it in water. But like the whole world of coffee the subtleties of the process have a huge impact on the flavour and quality of the cup of coffee,” said coauthor Maxwell Colonna-Dashwood.

“The ability to understand grinding more comprehensively has the dual impact of allowing us to make better tasting coffee and to be more efficient in the way we do that.”

In the latest study, researchers tested the effects of grinding beans at different temperatures ranging from room temperature to as low as 196°C and found that beans crushed perfectly when exposed to cold temperatures.

Dr Christopher Hendon from University of Bath explains. “What you’re looking for is a grind that has the smallest difference between the smallest and the largest particle. If you have small grinds you can push flavor extraction upwards. We found chilling the beans tightens up this process and can give higher extractions with less variance in the flavor – so you would have to brew it for less time or could get more coffee from the same beans.”

With the popularity of coffee on the rise, both coffee shop owners and common people are seeking ways to improve the taste of their coffee. This discovery could have big implications for the coffee industry.

“It could have a major impact for the industry,” said Hendon. “People are trying to produce very high quality drink with really quite powerful tools and are willing to try new things.”

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The Author

<a href="/latest_stories/all/all/47" rel="author">Hira Bashir</a>
The latest discoveries in science are the passion of Hira Bashir (). With years of experience, she is able to spot the most interesting new achievements of scientists around the world and cover them in easy to understand reporting.




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