In 2013, USA Today estimated 83 percent of Americans have at least one cup of coffee a day. Some drink way more than that. But even lifelong coffee drinkers can learn how to make a better cup through science.
In this edition of The Method, Brandon Hollingsworth talks with Knoxville coffee shop owner Pierce LaMacchia about the science behind the brewing process. Then, a researcher at Vanderbilt University's Institute for Coffee Studies tells Matt Shafer Powell about the biological effects of coffee.
In this web extra, Pierce LaMacchia walks Brandon through the process of making coffee in an exact manner, implementing the practices he talked about in his Method interview.