In this Starbucks era where coffee is frequently a dessert-like confection full of caramel, chocolate syrup, or other exotic flavors, people may have lost their ability to enjoy a plain cup of coffee. But great coffee doesn’t need adulteration. On December 6, learn how the bean, the roast, the water, and other ingredients combine to create a cup of the good stuff at a lecture by Andrea Illy, Chairman of illycafe, S.p.A. and coauthor and publisher of Espresso Coffee: the Chemistry of Quality. At this first event in the Science & the City Food Series, discuss the science of coffee and enjoy an espresso or cappuccino at the post-event reception.

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