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Understanding the hard science of coffee can help elevate even the cheapest bean and most basic equipment into something far greater than the sum of its parts

United kingdomPoitou charentesChristopher hendonDavid hoxleyJamie fosterMonika feketeRobert henryMelissa caiaUniversity of oregonMelbourne william angliss instituteUniversity of queenslandTrobe universityUniversity of portsmouthProfessor robert henryProfessor david hoxleyWorld barista championships