University of Oregon chemist Christopher Hendon loves his coffee—so much so that studying all the factors that go into creating the perfect cuppa constitutes a significant area of research for him.

From a scientific point of view, a cup of coffee is a conundrum. More than a thousand molecules contribute to the flavor, influenced by the beans, the level of roasting, the grinding technique and, ...

It takes a surprising amount of work to keep coffee consistent cup to cup. An electrifying new approach from University of Oregon researchers could make the task easier. They've discovered a way to ...