Brewing Science: MIT's Coffee Lab Unveils Secrets

Ever wondered why your coffee tastes bitter or acidic? Jeffrey Grossman, a professor at MIT, and his students are exploring the science behind the perfect cup. They've discovered that microwaving coffee for more than 30 seconds changes its chemistry, making it less enjoyable. In their class "Coffee Matters, " students learn to roast, brew, and analyze coffee using high-tech lab equipment. The goal? To understand and improve the materials we drink every day.

Grossman's lab, the Breakerspace, is open to all majors. It's equipped with an electron microscope, an infrared spectrometer, and other state-of-the-art tools. Students can use these to study coffee beans' molecular structure and how roasting and grinding affect taste. They also learn quick fixes for common coffee issues, like adding salt to reduce acidity or baking soda to cut bitterness. The class continues a century-old tradition at MIT, where coffee research began during prohibition. Grossman believes understanding materials like coffee can inspire students to innovate and create better products. So, next time you sip your coffee, remember that science is brewing in every cup.

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