Join us on 26 February to discover the chemistry behind the aromas and flavours of one of the world’s favourite beverages

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Java. Cup of Joe. Morning fix. Coffee isn’t just a drink – it’s a global phenomenon with deep roots in culture and history. An estimated 2 billion cups are consumed worldwide every single day, making it one of the planet’s most popular beverages (after water). But have you ever stopped to think about what science actually goes in to making your morning go-to? Behind the comforting aroma and rich flavour many of us love lies a fascinating world of chemistry.

Grab your favourite mug and join us for an hour-long interactive webinar that takes you beyond the beans and into the science that shapes this popular morning ritual. We will be joined by two leading coffee chemistry experts applying electrochemistry and computational chemistry to transform bean to brew.

During this webinar, you will learn:

  • How electrochemical reactions influence every stage of coffee production – and why they matter for taste and quality
  • The science behind brewing: hot vs cold, bean origin, roast level, and how these factors create distinct flavours and chemical profiles
  • Gain a new appreciation for the coffee production process and the science behind this beloved taste

A certificate of attendance will be provided soon after the event. You do not need to request this – only those who attend the webinar live will be eligible.

Christopher Hendon

Portrait of Christopher Hendon, computational chemist and coffee scientist at the University of Oregon

Christopher Hendon is a computational chemist with interests in energy materials and electrochemistry. He obtained his BSc Adv Hons from Monash University, Australia (2011) and PhD from the University of Bath, UK (2015). After a two-year postdoc at Massachusetts Institute of Technology, US, he joined the University of Oregon where he is now an associate professor. His research group uses high performance computing to study the electronic properties of defective materials. His other passion is coffee. He authored the book Water For Coffee as well as numerous peer-reviewed articles on the topic and leads both a laboratory and startup using electrochemistry to study liquid foods.

 

Niny Rao

Portrait of Niny Rao, an asociate profesor of chemistry at Thomas Jefferson University

Niny Rao is an associate professor of chemistry at Thomas Jefferson University in Philadelphia, US. Her research centers on coffee chemistry, particularly cold brew extraction, antioxidants, and specialty coffee quality. She holds a PhD in computational chemistry and a bachelor’s degree in chemical engineering, which shape her interdisciplinary approach. With additional training in wine studies, she also explores wine chemistry and fermentation. She enjoys using familiar foods and drinks to make chemistry accessible and engaging for audiences worldwide.

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