Artikel-artikel mengenai Espresso

Januari 4, 2021

Coffee: here’s the carbon cost of your daily cup – and how to make it climate-friendly

The process that brought you your morning latte could have produced half a kilogram of CO₂.

Januari 22, 2020

Jamie Foster, University of Portsmouth dan Christopher H. Hendon, University of Oregon

For consistently great espresso, use less coffee and grind more coarsely, suggests a new study.

September 27, 2017

Christopher H. Hendon, 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.

Christopher H. Hendon
Assistant Professor of Computational Materials Chemistry, University of Oregon
Mark Maslin
Professor of Natural Sciences, UCL
Jamie Foster
Senior Lecturer, University of Portsmouth
Carmen Nab
PhD Candidate at CPOM, UCL