science

Study Shines New Light on Cold Brew Extraction, Aroma and Storage

Researchers in China have discovered that cold-brewing coffee using a negative-pressure system can enhance the aromatics of the finished brew. The study also examined how refrigerated storage affected the chemical...

2024.04.30

Chinacold brewcold brewingCraft/OperationsIndustryJiangsu UniversityMacroMicroquality controlresearchRoastingsciencesensory analysisYuqin WangZhenjiangコーヒー

This Headgear Might Help You Understand Your Feelings About Coffee

A potentially novel new tool designed to identify bias in coffee evaluation may soon be in the works: a tasting helmet. Researchers in Italy say they have demonstrated the feasibility...

2024.04.17

Craft/OperationscuppingIndustryItalyLucia BilleciNational Research Council of Italyquality analysisquality controlresearchRoastingSCA Coffee Value Assessmentsciencesensory evaluationSociety of Chemical Industry (SCI)Specialty Coffee AssociationThe Journal of the Science of Food and Agrucultureコーヒー

Study: Coffee Drinkers Less Likely to Have Colon Cancer Recurrence

Coffee drinkers are far less likely to experience a recurrence of colon cancer, according to a major new observational study. The study explored data from more than 1,700 patients with...

2024.04.15

cancercolon cancerhealthIndustryresearchscienceWageningen Universityコーヒー

Sports Scientists Address ‘Caffeine Crash’ and Other Common Coffee Questions

A group of sports scientists from throughout the United States and Canada authored a paper addressing 15 common questions asked by exercisers related to caffeine consumption. While many of the...

2024.04.10

caffeineexercisehealthIndustryInternational Society of Sports NutritionJose AntonioNova Southeastern Universityresearchsciencesports performanceコーヒー

Because You Can’t Be Trusted, Scientists Present a Coffee Biomarker

Be warned, liars: Researchers in Germany say they have identified a reliable biomarker for coffee consumption that can verify whether or not people have recently drunk coffee. Typically measured through...

2024.03.29

biomarkershealthIndustryN-methylpyridiniumresearchRoman LangscienceTechnical University of MunichUniversity of Munichコーヒー

NCA Speaks Up Against Proposed Bans on Decaf Chemical

The National Coffee Association (NCA) of the United States last week announced its opposition to two proposed rules that would prohibit the use of the chemical methylene chloride in coffee...

2024.03.14

Bill MurrayCalifornia State AssemblyClean Label ProjectCorporateCraft/OperationsdecaffeinateddecaffeinationEloise ReyesEnvironmental Defense FundhealthIndustrylegal issueslegislationMacroMarket NewsMarketingmethylene chlorideresearchRoastingsciencesolventsUnited Statesコーヒー

Value Chain Study Explores How to Make Coffee Work for Smallholder Farmers

Newly published research reinforces the idea that participation in the specialty coffee market has greater potential to improve small family farmers’ incomes and livelihoods. The catch is that participation in...

2024.03.01

Alvaro IrazoqueBoliviaChahan YeretzianDaniel CastroDerly LaraElio WildisenFarmer IssuesFederal Institute of Technology ETHgreen coffeeIndustryJohanna JacobiMarket NewsNelson GutierrezOriginresearchSabine de CastelbergscienceSebastian OpitzSergio UriosteSlow Foodsmallholder issuesSouth AmericaSustainabilityUniversidad SurcolombianaUniversity of BernZurich University of Applied Sciencesコーヒー

Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance....

2024.01.25

EugenioidesFarmer IssuesGabriele Di Gasperogenome sequencinggenomicsMarket NewsMichele MorganteOriginresearchRobustascienceSustainabilityコーヒー

New ‘E-Nose’ Identifies Coffee with Up to 98% Accuracy

Researchers in Taiwan have developed an electronic nose (e-nose) that they say can correctly identify a coffee based on its aroma with up to 98% accuracy. A team led by...

2024.01.18

Chung-Hong LeeCraft/Operationse-noseelectronic tonguesIEEEIEEE SpectrumIndustryInternationalNational Kaohsiung University of Science and TechnologyOriginProductsquality controlresearchRoastingsciencesensory analysisSustainabilityTaiwanコーヒー

Regular Coffee Drinking May Prevent IBS, But Not for Everyone

A recent meta-analysis involving populations throughout the world found that people who regularly consume coffee may be less likely to develop irritable bowel syndrome (IBS) than non-coffee-drinkers. However, the analysis...

2024.01.09

healthIndustryirritable bowel syndromeNutrientsresearchscienceコーヒー