specialty coffee

Chinese Study Finds Native Fungus May Lift Conventional Coffee Into Specialty Range

Researchers in China say they have identified a naturally occurring fungus in coffee cherries that, when used as a fermentation agent under controlled conditions, can raise certain conventional coffees into...

AsiaChinaChinese Academy of SciencesFarmer IssuesfermentationFood ChemistryfungiKunming Institute of BotanyMarket NewsMinghua QiuOriginpost-harvest processingresearchsciencespecialty coffeeTalaromyces funiculosus KQ2terroirYunnanコーヒー

Study Suggests Indie Coffee Shop Design Has Become Strikingly Uniform

New research suggests that independent coffee shops in the U.S. and Canada are so homogenized in their interior design that they collectively present a de facto brand, running counter to...

brandingBusiness OperationsCity Culture and Societygentrificationinterior designMarketingresearchRetailsciencespecialty coffeeThird WaveUniversity at BuffaloUniversity of New OrleansWashington University in St. Louisコーヒー

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