Study: Even Toughest Coffee Trees Vulnerable to Slight Warming
Widely considered to better prepared for climate change than arabica coffee, a new study shows robusta coffee production decreases with small temperature increases
coffee
Scientists Gain New Insights into the Coffee Microbiome
A better understanding of coffee microbial partnerships is helpful in determining best management practices and predicting coffee responses to changing conditions
How to Make the Healthiest Coffee during COVID-19 Lockdown
The first study to examine links between coffee brewing methods and risks of heart attacks and death has concluded that filtered brew is safest
Coffee Changes Our Sense of Taste, Researchers Find
Coffee lovers with a penchant for dark chocolate now have a scientific explanation for why the two are a perfect match
The Chemical Difference Between Cold- and Hot-Brew Coffee
Scientists now report that the content of potentially health-promoting antioxidants in coffee brewed without heat can significantly differ from that in regular coffee
The Complex Biology Behind Your Love (or Hatred) of Coffee
New research suggests that our intake of coffee is affected by a positive feedback loop between genetics and the environment
Brewing a Better Espresso, With a Shot of Math
An international team of researchers finds that fewer coffee beans, ground more coarsely, is the key to a drink that is cheaper to make, more consistent from shot to shot, and just as strong
Filtered Coffee Helps Prevent Type 2 Diabetes, Show Biomarkers in Blood Samples
New research from Chalmers University of Technology and Umeå University, both in Sweden, show that the choice of preparation method influences the health effects of coffee
Managing the Ups and Downs of Coffee Production
The biennial effect makes it challenging for coffee breeders to compare yields from different varieties of coffee
Why You Love Coffee and Beer
Our genetics suggest beverage preferences hinge on psychoactive effects