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
coffee beans
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
Matchmaking for Coffee?
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
The Mathematics of Coffee Extraction: Searching for the Ideal Brew
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
New Texas A&M Center to Protect Key International Coffee Industry
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
Chill Coffee Beans for a More Flavorsome Brew, Say Scientists
University of Bath scientists say brewing more flavorsome coffee could be as simple as chilling the beans before grinding
Better Coffee Through Chemistry (Video)
From the bean to the brew, science can help you get the perfect cup
What's in Your Cup?
Keeping filler ingredients out of your cup of coffee
First Scientific Method to Authenticate World’s Costliest Coffee
The world’s most expensive coffee can cost $80 a cup, and scientists now are reporting development of the first way to verify authenticity of this crème de la crème, the beans of which come from the feces of a Southeast Asian animal called a palm civet.