Business · Ars Technica
The results appear in a new paper published in the journal Nature Communications
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Ars Technica has been following Hendon’s work for several years now.
Key facts
- DOI: Nature Communications, 2026. 10.1038/s41467-026-71526-5 ( About DOIs )
- For instance, in 2020, Hendon’s lab helped devise a mathematical model for brewing the perfect cup of espresso, over and over, while minimizing waste
- The results appear in a new paper published in the journal Nature Communications
- University of Oregon chemist Christopher Hendon loves his coffee—so much so that studying all the factors that go into creating the perfect cuppa constitutes a significant area of research for him
Summary
University of Oregon chemist Christopher Hendon loves his coffee—so much so that studying all the factors that go into creating the perfect cuppa constitutes a significant area of research for him. That’s why Hendon and his colleagues built their model for a more easily measurable property known as the extraction yield (EY): the fraction of coffee that dissolves into the final beverage. Three years later, Hendon’s team turned their attention to studying why the microscopic clumps form in the first place, particularly at fine grind levels. Their experiments confirmed that adding a single squirt of water to coffee beans before grinding can significantly reduce the static electric charge on the resulting grounds.