Christopher’s coffee chemistry

Dr. Christopher Hendon’s current employer, the University of Oregon, touts him as “Dr. Coffee”. He’s an expert in coffee science, and his research into how water chemistry and grind temperature affect flavour have been used and discussed on stage at the World Barista Championship (WBC) many times.

But everyone starts somewhere, and Christopher tells BeanScene when coffee first appeared on his scientific radar, he wasn’t aware of its complexities.

“I was the typical customer who thought they knew something about coffee but really didn’t know anything,” Christopher says. “A lot of people have had some interaction with the science of coffee, even if it’s as rudimentary as knowing there’s a molecule in it that makes them feel energetic. But coffee’s actually pretty complicated, which makes it a playground for scientists.”

While he’s a Melbourne native, Christopher’s interest in