1. How It Started: Water Chemistry and Coffee Flavor

In 2014 at the University of Bath, Hendon discovered that water's chemical composition — not the beans — was causing flavor problems at a local cafe. This led to his career in coffee science.

"My intention was not to solve the problem, but to explain why it is a problem."

2. The Most Important Water Variable: Bicarbonate

Initially thought to be about magnesium and calcium, the key is actually bicarbonate (buffer capacity).

"You will never make acidic coffee with high-bicarbonate water."

3. The Korean Water Problem

Korea has highly variable water hardness by region. RO filtration + mineral addition is the most practical approach, though not optimal. For competitions, deionized water with custom minerals is ideal but impractical for consumers.

4. Grinding, Static, and Extraction Efficiency

• Static electricity during grinding causes waste and inconsistency.
• Shorter espresso extractions (7-15 seconds) can be perfectly delicious.
• Adding water to espresso can increase dissolved solids by 10-20% — "five shots for the price of four."

5. Science Supports Diversity, Not Standardization

"We enjoy that Ethiopian washed coffee tastes different each year. Science should help baristas and roasters more easily achieve good results — not make everything taste the same."

6. The Korean Market

Korea's coffee market spans from ultra-cheap to premium specialty. Collective micro-investments from cafes could fund significant research, though aligning diverse goals is challenging.

7. Most Memorable Research Moment

"That brief moment when we know something that nobody else in the world knows — that's really exciting."

8. Future Goals: Improving Robusta

"If we can make robusta taste good, we can relieve pressure on the arabica market. Replacing 80-point arabica with 78-point robusta would be a massive change."

9. Key Extraction Variable: Grind and Static

The grinder setting has the largest impact. Conical burr grinders generate significant static that affects particle distribution and extraction consistency.

10. Making Coffee Science Accessible

"Scientists often struggle to communicate with the public. I make an effort to engage with media. Everyone can be scientific — you don't need a university degree."

Key Terms: Water Chemistry, Bicarbonate, Static Electricity and Grinding, Extraction Efficiency, Specialty Coffee Diversity, Scientific Communication, Robusta's Future, Korean Coffee Market