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c People

A talk with

Dr.Christopher H. Hendon

From Durham with love, Mahlkoenig staff Kyle nominating Dr. Christopher, H.Hendon’s achieve-
Ramage and his frozen coffee beans became the nova ments with “2015 Water for Coffee” and “2016
of 36 competitors in the United States Barista Freezing beans”, as he says, is a particularly narrow
Championship(USBC) 2017 and wonderfully won the summary. First of all, his ‘achievements’ should start
trophy. He, and his dry ice frozen coffee has become with obtaining a PhD in Chemistry at the University
the most eye-catching part in the competition-frozen of Bath, as well as doing a Postdoc at Massachusetts
to-79℃, then grind and brew. Institute of Technology. He is now an Assistant
He mentioned Dr.Christopher H. Hendon Professor at the University of Oregon. Of his 40+
(Chris in following), his tech consultant, co-author peer-reviewed publications, three involve coffee, and
of Water for coffee in 2015 and “The effect of bean a book “Water for Coffee”. In 2016, he gave a presen-
origin and temperature on grinding roasted coffee” tation on the many quantitative data and instruments
(Uman, E., Colonna-Dashwood, M., Colonna-Dash- used in the preparation of coffee, challenging many
wood, L., Perger, M., Klatt, C., Leighton, S., Miller, “certainties” that often interfere with a true qualita-
B., Butler, K. T., Melot, B. C., Speirs, R. W., Hendon, tive approach.
C.H., Sci. Rep., 2016, 6, 24483) in 2016. How ever,

Then, he started to ground some cold coffee.In
his research with other authors, it has been revealed
that ‘Grinding colder coffee beans produces a more
uniform particle distribution, with a decreased particle
size. While the decreased particle size will tend to
speed up extraction due to the larger surface area, the
increased uniformity should minimise the amount of
wasted bean, which is discarded without being ex-
tracted to completion.’

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