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

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

The biennial effect makes it challenging for coffee breeders to compare yields from different varieties of coffee

Our genetics suggest beverage preferences hinge on psychoactive effects

Shade trees provide some refuge among deforestation and species decline

Even looking at things that remind of coffee can arouse our minds, reveals a new University of Toronto study

Lactic acid bacteria play an important, positive role ini the coffee fermentation process