Over in the duh department, scientists are busy confirming what good baristas already knew: Darker coffee tends to be bitter coffee. Says food chemistry and molecular sensory science professor Thomas Hofmann, of Germany’s Technical University of Munich:

Roasting is the key factor driving bitter taste in coffee beans. So the stronger you roast the coffee, the more harsh it tends to get.

The astonishing results were determined using “advanced chromatography techniques and a human sensory panel.” Bloggers are uniformly unimpressed.

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