Coffee Science with Four Barrel's Alex Powar

We're talking chemistry. Sort of. "Chlorogenic acid, for instance, esterizes into quinic and caffeic acid. Quinic acid...so that produces a lot of bitterness. That's why you never want to reheat coffee. It catalyzes that reaction."

These are a few of my favorite sciences.

What's your favorite thing about the natural world? There are lots of things to choose from. The profound tension between natural selection and biological diversity. The fact that no matter how fast you're going, you'll never catch up with a beam of light. The way snowflakes form.