Scientists now reveal the secret to great tasting, fresh coffee that involves freezing coffee beans before grinding them for brewing.

Researchers from the University of Bath says that this simple method of chilling coffee beans can apparently make coffee particles into finer form which are also more uniform, upon grinding. This will now result in better coffee flavor compounds that are extracted, ultimately producing better tasting coffee.

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Scientists from the University of Bath have also collaborated with coffee shop, Colonna & Smalls in Bath in the United Kingdom for this new study where they chilled the roasted beans. This crucial step significantly improved the taste of coffee when they were grounded at room temperature or at negative 196 degrees Celsius.

According to Christopher Hendon from the University of Bath, this technique will alter the taste since there will be subtle changes that can affect the particle size distribution, which can produce a large difference in the rate of flavor extraction. He also adds that he would not be surprised when people find it difficult to achieve balanced extractions.

The results of this new study can provide a significantly massive impact on commercial coffee industries around the world, that can also improve the economy and most importantly, coffee fans and connoisseurs who appreciate a well made, flavorful, fresh cup of coffee.

Hendon says that this new method can provide a major impact on the coffee industry, where those who wants to produce a high quality coffee concoction can now create powerful and effective tools to apply this new method and even improve upon this method.

According to Maxwell Colonna-Dashwood of Colonna & Smalls, these new findings can also increase the efficiency of coffee production and more importantly, this technique is virtually free, that does not require complex tools or methods that can become costly in order to achieve the best coffee quality.

Colonna-Dashwood adds this scientific study can change coffee preparation in the industry, which can also affect global coffee competitions along with research and development for new grinding technologies.

This new study is published in the journal, Nature Scientific Reports.

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