Want better coffee? Learn to chill!

As coffee aficionados, we’re always looking out for the next big thing in coffee – or just how to make the best cup of coffee we can. That’s why we were interested in brand new research from the University of Bath who found that chilling your coffee beans before use could leave to a better brew.

Chilled beans apparently grind down to finer and more even particles. This means that, without increasing the amount of beans, you are increasing the surface area of the ground coffee which gives more flavour during the brewing process. The expert team, which included scientist Christopher Hendon, worked with coffee shop owner Maxwell Colonna-Dashwood to experiment with grinding beans chilled to different temperatures, which included from room temperature (about 20 degrees Celsius) to minus 196 degrees Celsius.

Dr Christopher Hendon, who at the time of the study was a PhD student in chemistry at the university , said: “What you’re looking for is a grind that has the smallest difference between the smallest and largest particle. If you have small grinds you can push flavour extraction upwards.” He added that chilling the beans leads to a better, more uniform grind with less variation, which could reduce brewing time or increase the bean to coffee yield. He went on to say that the discover could have a big impact on the coffee industry, which is worth trillions of pounds worldwide.

Fellow researcher Maxwell Colonna-Dashwood added:

“The ability to understand grinding more comprehensively has the dual impact of allowing us to make better tasting coffee and to be more efficient in the way we do that.” He added that he believed the impact of the research would soon become apparent in research and development of new grinding technology.

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