Farmers have tried to lower the temperature for coffee plants by intercropping them with shade trees; but so far, they haven’t been very successful

Because so many chemical compounds comprise a single batch of coffee, determining precise correlations between the solubles’ physical parameters and the beverage’s quality is difficult

Compounds prevent key protein from mis-folding, preventing death of dopamine-producing brain cells

Experiments so far have shown that powder made from spent coffee grounds can rid water of heavy metal ions, which can cause health problems

The Inter-American Development Bank estimates that in Central America and southern Mexico up to 4 million people derive their livelihoods from the coffee industry

Further research is needed to quantify the risk-benefit balance for coffee consumption

But the WHO pulls back from earlier statements that coffee itself is “possibly carcinogenic”

University of Bath scientists say brewing more flavorsome coffee could be as simple as chilling the beans before grinding

From the bean to the brew, science can help you get the perfect cup

Researchers investigated different coffee compounds' effects on cells in the lab