science

Study: Unsweetened Coffee Associated with Reduced Weight Gain

A new study involving more than 100,000 participants found that drinking unsweetened coffee was associated with a reduction in weight gain among adults. Published in The American Journal of Clinical...

2023.10.10

HarvardHarvard UniversityhealthIndustryresearchsciencesweetenersweight lossコーヒー

Study: Common Coffee Toxicants Cannot Be Simultaneously Reduced in Roasting

New research suggests that simultaneously mitigating the presence of two common food-born toxicants in roasted coffee is impossible, since one increases with longer, darker roasts, while the other decreases. Conducted...

2023.09.29

acrylamidechemicalschemistryCraft/OperationsfuranhealthIARCIndustryresearchRoastingscienceTechnical University of Braunschweigtoxicantsコーヒー

Study Associates Moderate Coffee Drinking with Reduced Depression and Anxiety

A recent study from researchers in China associates two to three cups of coffee per day with the lowest risk of both anxiety and depression among all coffee drinkers and...

2023.09.27

anxietyChinadepressionhealthIndustryPsychiatry ResearchresearchscienceUK Biobankコーヒー

‘Design of Coffee’ Course Teaches Engineering through Brewing the Perfect Cup of Coffee

Uncommon Courses is an occasional series from The Conversation U.S. highlighting unconventional approaches to teaching. Title of course: The Design of Coffee: An Introduction to Chemical Engineering What prompted the idea...

2023.09.25

academicschemistryColumnsresearchscienceTonya KuhlUC DavisUC Davis Coffee CenterWilliam Ristenpartコーヒー

Study: Music and Coffee Can Make Brains Work Better

New research suggests that drinking coffee and listening to music are two everyday activities that can improve cognitive performance, specifically in tasks requiring concentration and memory. A research team at...

2023.09.11

caffeineIndustryMindwatchmusicNew York UniversityNYU Tandon School of EngineeringresearchRose Faghihsciencewearable technologyコーヒー

Can Coffee or a Nap Make Up for Sleep Deprivation?

A psychologist explains why there’s no substitute for shut-eye There is no denying the importance of sleep. Everyone feels better after a good night of sleep, and lack of sleep...

2023.09.05

caffeineColumnsKimberly FennMichigan State Universityresearchsciencesleepコーヒー

Study: Coffee Grounds Can Make Concrete 30% Stronger

A group of Australian engineers have devised a method to make concrete 30% stronger by adding spent coffee grounds that might otherwise be destined for landfills. For the research project,...

2023.08.24

Australiabiocharcircular economycoffee groundscoffee wasteconcreteconstructionIndustryJie LipyrolysisRajeev RoychandresearchRetailRMIT Universitysciencewaste managementコーヒー

World Coffee Research Launches Public Database for Arabica Fingerprinting

World Coffee Research (WCR) late last week announced the launch of a publicly available database designed to make genetic fingerprinting of arabica coffee varieties more accessible. The database is freely...

2023.08.22

El SalvadorFarmer IssuesfingerprintinggeneticsGeshagreen coffeeIndustrynonprofitsOriginresearchscienceSustainabilityUnited StatesvarietiesWorld Coffee Researchコーヒー

Hawaii Study: Picking, Not Pesticides, May Be Best Tool Against CBB

By using fewer pesticides to control coffee berry borer (CBB) populations, Hawaiian coffee farmers may actually increase coffee production, harvested coffee quality and even economic gains. This counterintuitive outcome regarding...

2023.08.10

CBBCentral Americacoffee borer beetlefarm managementFarmer IssuesHawaiilabor issuesland managementLuis AristizábalMarisa WallMelissa JohnsonOriginpest managementpesticidespestsresearchscienceSouth AmericaSustainabilitySuzanne Shriner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