Dr. Molly Spencer earned her Ph.D. in Food Science from UC Davis in 2018. During graduate school, Molly worked closely with the Specialty Coffee Association to redesign the Coffee Taster’s Flavor Wheel. She has since stayed involved in the coffee industry by giving lectures, leading coffee flavor workshops, visiting coffee farms, and of course, tasting coffee. Molly currently lives in Los Angeles, Calif., working as a sensory scientist in the plant-based food industry. She is on a mission to find the best coffee shop in L.A.
Coffee, like many plants, contains bitter tasting components as a protection mechanism. A little bitterness in your coffee is fine, but it can be unpleasant when it begins to dominates your coffee’s flavor profile.