By: Martha Fiske, Physics student
Coffee Beans: Pressure, volume and temperature
Dr Bill Proud is a physicist at Imperial College London during the week and a barista at his wife’s company, Xué Coffee in Cambridge at weekends. In his lecture, at Cambridge University, he linked coffee to Isaac Newton, a dolphin, chickens, plants and machinery. He spoke about the history of coffee, how a droop becomes a roasted bean, and the physics behind some methods of making coffee: mocha pots, cafetières and AeroPresses.
Martha won a book- ‘Sustainable Energy Without The Hot Air’ for her work on physics problems before the lecture.
