Espresso is one of the most widely consumed coffee formats, but is also the most fundamentally complicated. During this free interactive broadcast, discover the operative chemistry and physics of espresso, and some fundamental challenges associated with real-time compositional quantification of the liquid.

This ACS Webinar features Christopher Hendon of University of Oregon, is moderated by Brian Guthrie of Cargill, and is co-produced with the ACS Division of Agricultural & Food Chemistry.

Note: This webinar will require you to log in using your ACS ID