Better Coffee Through Science

Huge thanks to all who came out for Night Lab with Intelligentsia, featuring the Science of Coffee, in June.  We had a blast hearing from Sarah Kluth, and lucky guests got free bags of coffee from the glorious company (and it had been roasted just two days before!).  More events are coming your way this year, when we’re going to be bigger than we’ve ever been over here at Science is Sexy.

Did the talk inspire any of you to change the way you make your coffee?  Just curiosity.  We’re the proud owners of a new Burr Grinder and gold filter for our automatic machine (oh, we’re working our way toward a French Press for more control, but hey, Rome was not built in a day).

While I’m at it, we’ve gotten some great press: We’ve been featured on CBS Chicago, and in the Roscoe View Journal, in the University of Chicago Magazine, and fellow Chicago science outreach maven Tom Ruginis’ blog and website.

I love what I do, and look forward to sharing another year of sexy science with you.

Hugs, kisses and quarks,

Stephanie

Sarah explains the science behind the roasting process

Lucky audience members with their gift from Sarah - free coffee!

The science of the grind of coffee, explained.

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