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I’ve always held the opinion that food and beverage critics are nothing more than an ancient bloodline bent on protecting the family business at all costs. The sayings ‘Beauty is in the eye of the beholder’ and ‘a shit sandwich is good if you like it’ say it best.
That being said, Nestle researchers claim to have developed a machine that analyzes the concentrated coffee drink, espresso, and decide if it is of ‘good’ or ‘bad’ quality. You can read the highly technical paper for more info but, basically, it analyzes the gas that espresso gives off and categorizes the combinations of ions into ‘tastes’ such as “roasted, flowery, woody, toffee and acidity.”