Battling bitter coffee
Posted by tharvan on August 22, 2007
Chemists vs. main source of coffee bitterness from PhysOrg.com
Bitter taste can ruin a cup of coffee, we all know that. Now, chemists in Germany and the United States say they have identified the chemicals that appear to be largely responsible for java’s bitterness, a finding that could one day lead to a better tasting brew (yeah sure). Their study, one of the most detailed chemical analyses of coffee bitterness to date, was presented today at the 234th national meeting of the American Chemical Society.
In the article they mention researching methods to remove bitterness, by processing the green bean or whatever. Such a wrong approach. True to our arrogant genes. How about using decent beans, doing proper roasting, studying the art and science of brewing methods and applying all these to achieve the experience. And make that perfect cup of coffee… Instead, no, we (humans), know better and we can change everything, fix everything. Ruin everything! Then mass produce, maximize profit, make more money.
I ponder what motives these researchers have? I bet they are not coffee aficionados looking for the perfect cup.
