Brewing a better espresso, with a shot of math

Mathematicians, physicists, and materials experts might not spring to mind as the first people to consult about whether you are brewing your coffee right. But a team of such researchers from around the globe—the United ...

Extracting the best flavor from coffee

Espresso coffee is brewed by first grinding roasted coffee beans into grains. Hot water then forces its way through a bed of coffee grains at high pressure, and the soluble content of the coffee grains dissolves into the ...

Artificial nose can distinguish between coffee brands

(PhysOrg.com) -- A team of chemists led by Ken Suslick from the University of Illinois in Urbana-Champaign, have developed a coffee analyzer than can distinguish between ten well-known commercial brands of coffee and can ...

Coffee with milk may have an anti-inflammatory effect

Can something as simple as a cup of coffee with milk have an anti-inflammatory effect in humans? Apparently so, according to a new study from the University of Copenhagen. A combination of proteins and antioxidants doubles ...

Will you take ruthenium with your tea or coffee?

A study by Lionel Delaude and François Mazars, researchers from the Laboratory of Catalysis at the University of Liège (Belgium), has shown that caffeine and theophylline can be used to "green" catalysts based on ruthenium. ...

The perfect shot of espresso every time with chemistry

The average American drinks more than three cups of coffee a day, contributing to a $40 billion industry in the U.S. alone, according to the National Coffee Association. But not all coffee is created equal; flavor profiles ...

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Bean

Bean ( /ˈbiːn/) is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed.

The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw.[citation needed] Thus the term "green beans" means "green" in the sense of unripe (many are in fact not green in color). In some cases, the beans inside the pods of "green beans" are too small to comprise a significant part of the cooked fruit.

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