science
ZHAW launches postgrad in Coffee Excellence
The Zurich University of Applied Sciences (ZHAW), in collaboration with the Specialty Coffee Association (SCA), has launched a new postgraduate ...
Coffee may contribute to heart disease, but some brews are better than others: UniSA
Researchers from the Australian Centre for Precision Health at the University of South Australia (UniSA) found that long-term, heavy coffee ...
Accademia del Caffè Espresso launches research into the coffee plant
Accademia del Caffè Espresso, La Marzocco’s centre dedicated to Italian espresso culture, has launched a research project to study the ...
Singaporean researchers concoct probiotic coffee and tea drinks
National University of Singapore (NUS) researchers have created new probiotic coffee and tea drinks that are packed with gut-friendly live ...
World Coffee Research trials variety performance in Australia
Australia is one of 22 countries in the World Coffee Research (WCR) International Multilocation Variety Trial (IMLVT), but as the only ...
University of Oregon research to move towards a deeper understanding of espresso extraction
The Specialty Coffee Association (SCA) has announced the University of Oregon in the United States as its research partner for ...
Brew temperature has little impact on sensory profile of drip coffee: report
A new study by researchers at the UC Davis Coffee Center, titled ‘Brew temperature, at fixed brew strength and extraction, ...
Atomo Coffee one step closer to bringing its molecular coffee to market
Atomo Coffee has closed an additional US$9 million (about $12.6 million) in seed funding to bring its molecular coffee to market. ...
The coffee formula: Could lowering pressure, dosage, and grind size be the keys to reproducibility?
Lower pressure, reduced dosage, and coarser grinds could be the key to espresso reproducibility, faster shot times, and saving thousands ...