For consistently great espresso, use less coffee and grind more coarsely, suggests a new study.
- Assistant Professor of Computational Materials Chemistry, University of Oregon
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Contact Christopher for
- General
- Media request
- Speaking request
- Consulting / Advising
- Research collaboration
- Research supervision
- Location: Eugene, Oregon, U.S.
- X (formerly Twitter): @chhendon
- Article Feed
- ORCID
- Joined
