A brand new study from the University of Waterloo found that the heating element in the coffee roaster can actually cause coffee to burn more quickly and cause your cup to smell like garbage.
The study found that hot coffee could actually cause a coffee roasting process to slow down and burn more water.
“The coffee roasters have to process and heat the coffee to be able to produce the coffee flavor,” explained lead researcher David Boudreau.
According to Boud, coffee is brewed with a large amount of water to make it burn hot, and the roaster must constantly process and process the coffee.
As a result, the coffee may end up tasting like garbage or even smelling like it.
“We have all seen coffee that tastes like coffee, but we don’t realize that we have a coffee flavor that’s actually coming from the roasting,” explained Boudrey.
“This study was designed to show that the coffee in a roaster actually tastes different from the coffee that comes out of a filter,” said Boud.
“And that’s not necessarily bad.”
Boudreau said the coffee is actually actually just a byproduct of a roasting and brewing process that’s happening all the time.
In fact, the amount of coffee that goes into the coffee, and how much of that is heated up, are two of the most important factors that influence how much flavor the coffee can deliver.
“Our study showed that a roasters coffee can actually increase the water temperature in the roasters process,” said Dr. Boud’s professor and co-author, Prof. John Kiefer.
And while coffee can be very bitter and may burn more if it’s heated up excessively, coffee beans are actually made up of many different minerals that have a different amount of moisture in them.
So if a roasts coffee to a very high temperature, that moisture can be lost, leaving behind a very bitter coffee.
“It can cause the roasts process to speed up, which can slow down the coffee extraction process and it can actually affect the flavor of the coffee,” said Kiefers co-founder and professor.
“A coffee roastery can be like a giant furnace,” said another co-director, Professors Dr. Matthew Stinson and Dr. Christopher Jankovich.
“It’s all about cooling the process and cooling the roastery.”
The study, “A Review of Thermal Impacts of Coffee Roasters and Filters” was published in the journal Proceedings of the National Academy of Sciences.
Here’s the full report: