Espresso - A chemist's view.

by **Ian_G** on Fri Apr 08, 2011 2:44 pm

I thought about copying the articles which I thought quite informative. Instead I'll give the link and avoid copyright issues.

http://www.chemistryviews.org/details/e...ation.html It comes in two parts.

by **Jeebs** on Fri Apr 08, 2011 3:14 pm

Cool stuff. As a hydrogeologist, it warms my heart to see Darcy's Law in an article about espresso.

by **compliance** on Fri Apr 08, 2011 3:27 pm

I really enjoyed the article. I pulled this quote out of the second page. "The flavor of ordinary filter coffee can also be improved by addition of small amounts of table salt." Has anyone tried this? I have not heard it before.

by **chang00** on Fri Apr 08, 2011 3:29 pm

Not just in hydrogeology, Darcy's law can be used to describe amniotic fluid (Wharton's jelly) in obstetrics, vitreous diffusion and contact lenses in ophthalmology, not to mention it is essentially Ohm's law in physics/engineering.

by **Marc** on Fri Apr 08, 2011 4:21 pm

compliance wrote:I really enjoyed the article. I pulled this quote out of the second page. "The flavor of ordinary filter coffee can also be improved by addition of small amounts of table salt." Has anyone tried this? I have not heard it before.

It's not something I would recommend unless you have a bitter coffee.

Salt balance acidity and bitterness. Adding salt will therefore reduce acidity, making the coffee rounder.

by **ethiopie** on Fri Apr 08, 2011 4:34 pm

compliance wrote:I really enjoyed the article. I pulled this quote out of the second page. "The flavor of ordinary filter coffee can also be improved by addition of small amounts of table salt." Has anyone tried this? I have not heard it before.

My mother once told me that in some families salt was added to filter coffee when she was young. But she was talking about the 1950's.


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