🔥火柴盒🔥

https://www.nature.com/articles/s41467-026-71526-5 计算化学界著名咖啡爱好者 Chris Hondon 再发雄文(?)，用 DFT 算黑咖啡风味…… 他是真爱咖啡啊.jpg

如果他只发过一篇，可能看起来像在水论文。但是他们组 10 年以来至少还发过：

[1] E. Uman et al., “The effect of bean origin and temperature on grinding roasted coffee,” Scientific Reports, vol. 6, Apr. 2016, doi: https://doi.org/10.1038/srep24483.
[2] M. I. Cameron et al., “Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment,” Matter, vol. 2, no. 3, pp. 631–648, Mar. 2020, doi: https://doi.org/10.1016/j.matt.2019.12.019.
[3] J. M. Harper et al., “Moisture-controlled triboelectrification during coffee grinding,” Matter, vol. 7, no. 1, pp. 266–283, Jan. 2024, doi: https://doi.org/10.1016/j.matt.2023.11.005.
‌[4] J. M. Harper, R. E. Bumbaugh, and C. H. Hendon, “Strategies to mitigate electrostatic charging during coffee grinding,” iScience, vol. 27, no. 9, p. 110639, Sep. 2024, doi: https://doi.org/10.1016/j.isci.2024.110639.

所以说真的对咖啡是真爱啊.jpg