Chlorogenic acid

Coffee Doesn’t Taste Like Caffeine, Thank Goodness (and Roasting)

Caffeine is an intensely bitter compound, and coffee beverages can contain caffeine at concentrations far above the human threshold for perceiving bitterness. A new study from researchers in Germany explains...

2026.07.30

American Chemical SocietybitternesscaffeineChlorogenic acidCraft/OperationsIndustryJohanna KreisslJournal of Agricultural and Food ChemistryLeibniz-Institute for Food Systems Biology at the Technical University of MunichMaillard reactionmelanoidinsMichael GiglOliver FrankresearchRoastingsciencesensory scienceTechnical University of Munichコーヒー

New Research Digs Into the Bitter Truth About Coffee

For better or worse, one of the defining tastes of coffee — the life-giving elixir that makes the world go ’round — is bitterness. A new study involving researchers at...

2026.07.29

bitternessBryan L. RothcafestolcaffeinecatecholChlorogenic acidditerpenesIndustrykahweolmozambiosideNature Structural and Molecular BiologyresearchscienceStanford UniversityTAS2R43UNC School of MedicineUniversity of North Carolina at Chapel HillYoojoong Kimコーヒー

Study Links Filter Coffee to Lower Blood Sugar via the Gut

A recent genetic analysis has identified a biological pathway that may explain why filter coffee, in particular, may be associated with lower blood sugar levels. The study — first published...

2026.07.22

AkkermansiaBifidobacteriumblood sugarCapital Medical UniversityChlorogenic acidHbA1chealthIndustryLawsonibacter asaccharolyticusMiBioGen consortiumnpj Science of FoodParabacteroidesPeking Universitypolyphenolspropionic acidresearchsciencetype 2 diabetesUK BiobankVeillonellaコーヒー

Industry-Backed Study Says Coffee Pulp Extract May Lower Cholesterol

A clinical trial in Thailand found that a drink made from arabica coffee pulp, the fruit material often discarded or composted during coffee processing, may modestly improve cholesterol markers in...

2026.07.15

Atcharaporn OntawongcaffeinecascaraChiang MaiChiang Mai UniversityChlorogenic acidcholesterolChutima S. Vaddhanaphuticoffee pulpCoffogenichealthHillkoffIndustryLDL cholesterolMaejo UniversitypolyphenolsresearchscienceSupawan BuranapinThailandThailand Science Research and InnovationUniversity of Phayaoコーヒー

Texas A&M Researchers Identify Biological Pathway Through Which Coffee Supports Health

A wealth of scientific evidence in recent years has shown that coffee drinkers tend to live longer and are less prone to certain chronic diseases. A new study from Texas...

2026.05.06

BryancafestrolCaffeic acidcaffeineChlorogenic acidCollege Stationferulic acidhealthIndustryInstitute for Advancing Health Through AgriculturekahweolNR4A1NutrientsPolite Coffee RoasterspolyphenolsresearchscienceStephen SafeTexasTexas A and M AgriLifeTexas A and M Universityコーヒー

Study Adds Merit to High-Elevation Coffee Quality Claims

Typically expressed as meters above sea level, the elevation of the coffee farm has long been a signature marketing point among purveyors of high-quality, traceable arabica coffees. Traditional messaging...

2025.10.07

altitudeantioxidantsaromaChlorogenic acidFarmer IssueshealthIndustryOriginPolandpolyphenolsquality controlresearchRovigo Caffescienceコーヒー

Meta Analysis Further Suggests Coffee Reduces Type 2 Diabetes Risk

A review of scientific literature by a team in South Korea reinforces the assumption that drinking coffee significantly reduces the risk of developing type 2 diabetes (T2DM). Published June 10...

2025.08.27

acidsCaffeic acidChlorogenic acidferulic acidhealthIndustryKyungpook National Universityp-coumaric acidpolyphenolsPukyong National Universityresearchsciencesinapic acidコーヒー

Do Light Roasts or Dark Roasts Have More Caffeine? Study: Maybe Medium?

New research suggests that everything coffee people have known about how roast level (light, medium, dark, etc.) affects caffeine levels was mostly wrong, but also sort of right. One of...

2024.11.27

Berry CollegecaffeineChlorogenic acidchromatographyColumnsCraft/OperationsDrexel UniversityMarketingMicroresearchRoastingscanning electron microscopyscienceコーヒー

Study Says Acids in Coffee Byproducts Safe for Human Consumption

New research from Germany may ultimately help pave the way for additional commercialization of beverages derived from coffee byproducts. The recently published study explored toxicity risk related to chlorogenic and...

2023.08.08

cascaraChlorogenic acidCoffee Consulatecoffee leavesGermanyhealthIndustryisochlorogenic acidMDPIMoleculesresearchRoastingsciencesteepingSteffen Schwarzコーヒー