Steve
Mostly Harmless
In coffee news, my daughter wrote a short report on “Near Infrared Spectroscopy as an Analytical Sensory Quality Control Method for Coffee”.
I guess the idea is that chemists are trying to use spectroscopy to identify the various characteristics of coffee. From reading through the studies, it looks like they are having some success reliably rating things like body, acidity, bitterness, and aroma. But that said, the coffee tasters are still needed to profile flavors and diagnose roasting characteristics and potential flaws.
I may be the only one, but I think it’s pretty cool.
I guess the idea is that chemists are trying to use spectroscopy to identify the various characteristics of coffee. From reading through the studies, it looks like they are having some success reliably rating things like body, acidity, bitterness, and aroma. But that said, the coffee tasters are still needed to profile flavors and diagnose roasting characteristics and potential flaws.
I may be the only one, but I think it’s pretty cool.