Prof. Hendon's interest in coffee began during his PhD, where he worked closely with Lesley and Maxwell Colonna-Dashwood (Colonna Coffee). Their early efforts lead to the publication of Water For Coffee (Version 2 is coming), a chemistry handbook intended for the coffee community, as well as a peer reviewed article published in J. Agric. Food Chem.
Water chemistry laid the foundation for Maxwell's 2014 World Barista Championship routine.
Later, we studied how coffee fractures in a grinder - this study
was then used by Kyle Ramage in his 2017 World Barista Championship routine.
Then, in 2020 we published a study
on how to systematically improve espresso reproducibility.
Other coffee related publications can be found in our coffee literature folder
Presently, Prof. Hendon collaborates internationally with coffee professionals and academics (COHOP collaboration) tackling fundamental problems in coffee.
There is an ongoing effort to establish a coffee research laboratory at the University of Oregon, which will sit at the intersection of chemistry, physics, biology, psychology, and mathematics.
If you want to hear more about this topic, or have some interesting anecdotes about coffee please email Prof. Hendon