The Art of Coffee

Sweetly roasted or full-bodied and bitter?  At Glasgow Science Festival this year, Dr Richard Burchmore of the Glasgow Polyomics Facility is hosting ‘Tasting Science: The Art of Coffee’, where he will explain how the chemical make-up of coffee is key to its aroma and taste. 

Richard Bushmore 010-small (2)

Richard adds some C12H22O11 and an emulsion of triglyceride globules to water to get his daily hit of his favourite crystalline xanthine alkaloid.

Who are you and what do you do?

I am a biochemist. I develop ways to investigate the chemical composition of important things, like parasites, cancers and coffee.

What brings you to Glasgow Science Festival this year?

I am based at the University of Glasgow and I enjoy the challenge of trying to explain my science to non-scientists.

When you think of Glasgow, what are the first 3 words that come to mind?

Friendly, Green, Wet

If there was a zombie apocalypse, where would you hide?

On an island in Loch Lomond

What’s your favourite park or nature spot in Glasgow and why?

The Campsie Fells. I can cycle there in 20 minutes and it feels wild and remote.

Impress us with your favourite science fact

Three quarters of the species on earth are parasites.

Join Richard for a cup of coffee served with science today at Artisan Roast on Gibson Street. Tickets are now SOLD OUT!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s