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A number of baristas in the recent World Barista Championship have been making use of Christopher Hendon’s research. He found that coffee beans frozen to -79C and below reacted differently to the grinding process, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. But how does that impact the taste in the final cup?
To read the full experiment in more detail, head to our website at :
https://goo.gl/7TxiPw
You can read Christopher Hendon’s research on the effect of bean origin and temperature on grinding roasted coffee at :
https://www.nature.com/articles/srep24483
We do not own any of the videos relating to the WBC 2017. To watch the competitors performance, go to: https://worldbaristachampionship.org/2017-world-barista-championship-seoul/