What happens to coffee when it cools dow...

CSI makes forensic science look fast, easy, and almost magical. But how much of that is actually true?This week we’re joined by forensic chemist and graduate student Nicki Stewart to answer your questions about forensic science. We talk about crime shows, fingerprints, toxicology ... Show More

What happens when the world’s largest gathering of chemistry educators decides to try something new? This summer we’re partnering with the Biennial Conference on Chemical Education (BCCE) for a special series of Monday episodes. In this kickoff conversation, Melissa sits down wit ... Show More

How can the same element make both pencil lead and diamonds? This week we wrap up our pencil chemistry mini-series by answering a surprisingly tricky question: how do erasers actually erase? Then we dive into one of chemistry’s coolest ideas. Graphite and diamond are both made en ... Show More

Once a cup of coffee goes cold, it'll never taste the same -- but why? Learn the science behind the weird flavors of microwaved coffee in this classic episode of BrainStuff, based on this article: https://recipes.howstuffworks.com/food-science/why-microwaved-coffee-tastes-bad.htm ... Show More

<p>The world loves coffee. We drink two billion cups each day! But it’s very vulnerable to climate change, and millions of coffee farmers are struggling. Rising temperatures, unpredictable rainfall and diseases are threatening our favourite caffeinated drink and the livelihoods o ... Show More

What flavours do you want from your coffee? Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water. But, as soon you apply heat to a bean, the flavour can morph to from something quite vege ... Show More

The Science of Coffee is a journey into coffee's hidden microscopic secrets to help you make even better coffee at home. Across six episodes, documentary maker and coffee professional James Harper takes you deep into the world of water for coffee, coffee extraction, plant genetic ... Show More

Le matin ? Après le repas ? Avec votre cigarette ? A un moment au cours de votre journée, vous arrive-t-il de boire du café ? A cette question, la réponse est sans doute : oui. En effet, le café est l’une des boissons les plus consommées à travers le monde. Mais pourquoi consomme ... Show More

Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals. But, if it’s so great, why is less than 10% of the world’s coffee grown organically? The fact is, going organic is hard. Much h ... Show More

<p>What is chemistry? Neil deGrasse Tyson and comedian Chuck Nice take fan questions on exothermic reactions, PFAS, ice cream, sugar, fire, and more with Kate Biberdorf, aka Kate the Chemist.</p><p>NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here: <b ... Show More

<p>Sweet! Salty! Umami? What’s up with MSG? Why do you like your coffee black? Come down to flavortown and let’s talk tongues. Gustologist Dr. Gary Beauchamp is a chemosensory scientist and an expert in taste. We chat about tastebud flim-flam, celebrity grade hot wings, MSG resea ... Show More

Coffee purists tend to look down on the likes of the latte, cappuccino and mocha, suggesting that only black coffee is the real deal. They often double down by saying that drinking coffee with milk causes bloating and messes with digestion. But a recent study from the University ... Show More

<p>Join Jame, Callum and Pals for a discussion on some highlights from FIS 2023: <a href='https://microbiologysociety.org/event/full-events-listing/federation-of-infection-societies-fis-conference.html'>https://microbiologysociety.org/event/full-events-listing/federation-of-infec ... Show More