Everything you've ever wanted to know about coffee | Chandler Graf | TEDxACU

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Published 2017-05-26
As a biochemistry major and barista at Beltway Coffee in Abilene, Chandler Graf has a deep passion and appreciation for the integration of science in the art of brewing coffee. Chandler’s TEDxACU talk, filmed at Beltway Coffee and delivered via TED’s live-to-camera video format, shares the science behind choosing the best bag of coffee at the grocery store, making great coffee at home, and even understanding what you’re really ordering the next time you go out for coffee.


This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at www.ted.com/tedx

All Comments (21)
  • Chandler Graf
    Hello Everyone! This is Chandler, the maker of the video (Gmail account is under my first name Kevin) but I wanted to thank everyone for the response and comments! When TED approached me about this I expected a couple of hundred views max, so thank you to everyone for the response! I was just scrolling through the comments and saw some really valid critiques that I just wanted to give some attention. I made a very big mistake in saying "coffee is not grown in the US" that is my mistake and what I meant was in the continental US, Hawaiian coffees are wonderful! For the pronunciation of the "maillard" reaction, definitely French, and however that is pronounced in French would be correct! Lastly just wanted to point out that yes this talk in general is an extreme simplification of ideas. I have a great amount of respect for Starbucks and it is well known that they source coffee from all of the world - my comment about their low level sourcing was meant to show that high demand of coffee requires high production volume of coffee. Many other statements and ideas are oversimplified for sure but I feel pretty good about the general ideas that are put forth. Once again thank you to everyone! Really love that people are drinking great coffee out there!!
  • RewDowns
    I want a video like this for every subject ever, taught by this guy. He did a great job of simplifying this.
  • denis njoroge
    I am from Kenya and I am a coffee farm and everything u hv said I was told by my grandfather and that made me to continue with the family farm. Thanks
  • Nixeij Here
    This is just an almost 15-minute talk so give him a break for oversimplifying stuff. For people who don't know much about coffee, this is more than informative and helpful! It's like learning quantum physics at the introductory level vs. going deep into mind boggling theories that people spend DECADES trying to define and refine.
  • Cyrribrae
    Dang. I did not expect so much to be covered in such a short amount of time. Coffee, beans, fermentation, location/altitude, roast, caffeine and chemical reactivity in the brain, brewing methods, all the way to drinks in the shop. Clearly there is a ton more detail that can be explored, but what a great introduction!
  • Youve just taught me more in under 15 minutes than i knew abut coffee in all my years to this point. Thank you for making something daunting and intimidating, clear and easy to understand.
  • Izack Redmon
    I love to see that there are still people out there that are infatuated by coffee and what it takes to make a good cup of coffee. I love coffee. I buy my beans close to roast date from local dealers. I grind them. And I brew each individual cup for myself. I love it. Most people think that coffee is just a simple cup with milk and sugar, but it's so much more complex than that. Love this video!!!!
  • Chandler, I hope there’s more people like you in this world who understands their stuff really well to explain it so clearly for others. Well done!
  • Paden Bergdall
    This is amazing to see as a Roaster and Barista. I’ve recommended this video to so many customers who want to get into coffee and start exploring. This is what we need people!
  • Milk Tea
    I’m loving the biological/chemical explanations in this. My college degree is nothing related to science, but molecular biology and chemistry are my favorite sciences to read about in my free time. You combined my love of coffee with my love of science and I really appreciate that.
  • Ben Stanphill
    This was fantastic. Coffee became a huge part of my life in college, but I haven't begun educating myself on all this until now. Very informative. Thank you.
  • Willy Saelan
    Dear Chandler, thanks for sharing the knowledge. It was very insightful to learn about coffee, and very convincing that you added technical stuffs as well in your logical explanation
  • Christian Gamit
    Woah, this was really comprehensive!! I've really liked pour overs but never understood why there was a difference in flavor until now. Definitely learned a lot from this!
  • Eric Nakahara
    This is one of those coffee videos that I hope there's a pert-2. Very well done and very informative! Thank you!
  • TDubsKid
    the keurig brewing method adds a nice rounded plastic taste to the coffee.
  • Stefan Hansen
    This was super interesting! Being new to coffee brewing, and knowing about the importance of consistency when it comes to grind size, I've been wondering: How about brewing coffee using whole beans, which have not been grinded? Yes, it would require a long brewing time, but could you make a super good coffee this way? It's seem you, being biochemist and barista, is the right person to ask. Thanks!
  • John Elder
    Great explanation! Really loved it. Wish you'd talked about how espresso and mocha pots compare with each other and the two brewing methods you caovered.
  • Flo rence
    this was sooo well explained thank you!!!
  • Daniel Wisehart
    Great coverage of the majority of available coffees and brewing methods. Would be interested to hear you talk about some of the other options. Cold brewing has gained some following and I know I can taste a lot more in a cold brew cup than I can in a cup of hot espresso. Also coffees from different places in the world would be interesting to hear about, comparing them to the coffees you discuss here.