Food Innovations at Brandeis: Brewing a Better Cup of Coffee

This is the first in a series of posts highlighting food science discoveries at Brandeis. These functional innovations help lower cholesterol, find novel uses for antioxidants and healthy fats and develop process improvements.

A lot of science goes into brewing that cup of coffee from a single-serve pod used in the very popular automatic brewing machines. The best results during the 25-30 second brewing process comes from carefully balancing the coffee particle grind size and the rate of water flow through the pods that optimizes the extraction of flavor, caffeine, color, and anti-oxidants from the beans. If particle sizes are too small in the pods, they clog the filter and prevent or slow brewing. If the particle sizes are too large, extraction is inefficient during brewing and more coffee must be used to obtain positive results.

Daniel Perlman, Senior Research Scientist and Inventor in the Physics department at Brandeis, has invented and patented a low-cost solution that decreases the cost of goods and increases gross margins by using less coffee in each pod for the same brewed taste.

Read more about this new process and the Brandeis Office of Technology and Licensing.

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