What happens to coffee when it cools down?

There are a lot more ways to reveal a fingerprint than the black powder you see on TV.In this second part of our forensic chemistry series with Nicki Stewart, we explore the surprising chemistry behind fingerprints. From powders and iodine vapor to super glue fumes and chemical r ...  Show more

What does it mean to teach chemistry like a scientist? In this BCCE Community Conversation preview, Melissa talks with chemistry education researcher Ellen Yezierski about scholarly teaching: making evidence-guided decisions about how we teach and how students learn. They discuss ...  Show more

Once a cup of coffee goes cold, it'll never taste the same -- but why? Learn the science behind the weird flavors of microwaved coffee in this classic episode of BrainStuff, based on this article: https://recipes.howstuffworks.com/food-science/why-microwaved-coffee-tastes-bad.htm ...  Show more

The world loves coffee. We drink two billion cups each day! But it’s very vulnerable to climate change, and millions of coffee farmers are struggling. Rising temperatures, unpredictable rainfall and diseases are threatening our favourite caffeinated drink and the livelihoods o ...

What flavours do you want from your coffee? Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water. But, as soon you apply heat to a bean, the flavour can morph to from something quite vege ...  Show more

The Science of Coffee is a journey into coffee's hidden microscopic secrets to help you make even better coffee at home. Across six episodes, documentary maker and coffee professional James Harper takes you deep into the world of water for coffee, coffee extraction, plant genetic ...  Show more