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Electrical Current Might Be the Key To a Better Cup of Coffee

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2 weeks 2 days ago
An anonymous reader quotes a report from Ars Technica: University of Oregon chemist Christopher Hendon loves his coffee -- so much so that studying all the factors that go into creating the perfect cuppa constitutes a significant area of research for him. His latest project: discovering a novel means of measuring the flavor profile of coffee simply by sending an electrical current through a sample beverage. The results appear in a new paper published in the journal Nature Communications. [...] The coffee industry typically uses a method for measuring the refractive index of coffee -- i.e., how light bends as it travels through the liquid -- to determine strength, but it doesn't capture the contribution of roast color to the overall flavor profile. So for this latest study, Hendon decided to focus on roast color and beverage strength, the two variables most likely to affect the sensory profile of the final cuppa. His solution turned out to be quite simple. Hendon repurposed an electrochemical tool called a potentiostat, typically used to test battery and fuel cell performance. Hendon used the tool to measure how electricity interacted with the liquid. He found that this provided a better measurement of the flavor profile. He even tested it on four different samples of coffee beans and successfully identified the distinctive signature of a batch that had failed the roaster's quality-control process. Granted, one's taste in coffee is fairly subjective, so Hendon's goal was not to achieve a "perfect" cup but to give baristas a simple tool to consistently reproduce flavor profiles more tailored to a given customer's taste. "It's an objective way to make a statement about what people like in a cup of coffee," said Hendon. "The reason you have an enjoyable cup of coffee is almost certainly that you have selected a coffee of a particular roast color and extracted it to a desired strength. Until now, we haven't been able to separate those variables. Now we can diagnose what gives rise to that delicious cup." Outside of his latest electrical-current experiment, Christopher Hendon's coffee research has shown that espresso can be made more consistently by modeling extraction yield -- how much coffee dissolves into the final drink -- and controlling water flow and pressure. He also found that static electricity from grinding causes fine coffee particles to clump, which disrupts brewing. The solution: adding a small squirt of water to beans before grinding (known as the Ross droplet technique) to reduce that static, cut clumping and waste, and lead to a stronger, more consistent espresso.

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Apple Vision Pro Used In World-First Cataract Surgery

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2 weeks 2 days ago
Apple's Vision Pro has been used in what's described as the world's first cataract surgery performed with the headset. MacRumors reports: [New York opthalmologist] Dr. Eric Rosenberg of SightMD completed the initial procedure in October 2025 and has since performed hundreds of additional cases using ScopeXR, a surgical platform he co-developed for Apple's mixed reality device. ScopeXR streams live feeds from 3D digital surgical microscopes directly into the Vision Pro, which lets the surgeon view the operative field in stereoscopic 3D while overlaying preoperative diagnostic data. The platform also supports real-time remote collaboration, allowing surgeons to virtually join procedures and see exactly what the operating surgeon sees. "We are now able to bring the world's best surgeon into any operating room, at any hour, from anywhere on the planet," said Dr. Rosenberg in a company press release. "From residents performing their first cases to surgeons facing unexpected complications, this technology democratizes access to expertise and that will save vision."

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