Espresso is one of the most widely consumed coffee formats, but is also the most fundamentally complicated. Further, because of its increased concentration compared to regular filter coffee, minor variations in flavor extraction are amplified, making achieving reproducibly tasty coffee very challenging.

Celebrate "National Expresso Day" in style and discover the history, operative chemistry, and physics of your favorite short shot of caffeine.

This ACS Webinar is moderated by Brian Guthrie of Cargill and co-produced with the ACS Division of Agricultural Food and Chemistry.

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