Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

Koji is a culinary keyword these days. It is the beneficial mold used to make most fermented foods in Japan such as miso, soy sauce and sake. Now chefs all over the world are experimenting with koji ...

Delebecque’s lab work aims to tweak two widely-discussed coffee qualities: bitterness and astringency, characteristics which the Frenchman sees as curves on a sine graph that he can poke and prod.

INDIANAPOLIS, March 29, 2023 — Specialty coffees are gaining traction in coffeehouses around the world — and now a fermented version could bring a fruity taste to your morning cup of joe. This new ...

The thought of fermenting coffee beans by feeding them to small cat-like civits or large elephants only to collect them again at the other end of the digestive process sounded unappetizing and cruel ...

These days, he has to do all the hard work. Photo by Sonny Tumbelaka/AFP/Getty Images This article originally appeared in Wired. Civet coffee is among the most expensive coffees in the world—a cup can ...

The annual World Coffee in Good Spirits Championship (WCiGS), which honors innovations in coffee and spirit mixology, was held from June 27-29 in Copenhagen, Denmark. Korean barista Wi Seung Chan took ...