Coffee Counts On Maillard Reaction Among Other Things

We recently purchased a new coffee maker. It’s a Bunn and it takes just three minutes to brew the coffee. What it achieves in speed it lacks in taste. We have been experimenting with how much water to add and how many scoops of coffee grounds it takes to get the best cup of coffee. We are failing. But there is hope.

Last year I wrote about a chemistry teacher applying science to craft the perfect cup of Joe and a well-known university offering a class to master the art. (Brewing Good Coffee Takes Chemistry). And now the latest Reactions video from the American Chemical Society gives us more science to apply in hopes of correcting our crummy coffee. In case you need help as well, check out the short video.


Traci Purdum is Chemical Processing’s senior digital editor. She is thankful for those who blaze a trail in coffee science. You can email her at