The instrument, which uses a method called PTR-MS, was successful replicating those profiles of a trained tasting panel. Paper was published in the January issue of Analytical Chemistry. Will this mark the end of the "coffee cupper" as we know it?
February 23, 2008 - Researchers at Nestle Switzerland have developed a "machine" capable of "tasting" espresso coffee.
The instrument, which uses a method called PTR-MS, was successful replicating those profiles of a trained tasting panel. Paper was published in the January issue of Analytical Chemistry. Will this mark the end of the "coffee cupper" as we know it?