Amped Up: Using Electricity to Detect and Quantify Molecules in Brewed Coffee
Read the full article on SCA News and 25.
Assistant Professor CHRISTOPHER H. HENDON shares the theory underpinning an ongoing Coffee Science Foundation research project, supported by Simonelli Group, toward deepening our understanding of espresso extraction.
University of Oregon in Eugene Awarded Grant for New Espresso Brewing Control Chart
The Specialty Coffee Association (SCA) has chosen the University of Oregon in Eugene for a four-year espresso extraction research project, supported by the Simonelli Group, "Towards a Deeper Understanding of Espresso Extraction."