science
Automation key to the future of café culture: Seven Miles report
As restrictions ease and the hospitality industry looks to the new way of working in the wake of COVID-19, a ...
How activated charcoal can remove bitterness from coffee
Dr. Monika Fekete shares a home experiment to demonstrate how activated charcoal can remove the bitterness from coffee. I’m taking ...
How do we taste coffee?
Dr Monika Fekete dissects sensory pathways and how taste molecules bind to receptors, one at a time, to give us ...
How coffee changes our sense of taste
Sweet food is made sweeter when paired with coffee, according to research on how coffee changes our sense of taste ...
The effect of hot and cold coffee brewing on light and dark roasts
Scientists from Thomas Jefferson University report that the content of potentially health-promoting antioxidants in coffee brewed without heat can significantly ...
Inside a coffee roast
Dr. Monika Fekete explores the evolution of a coffee bean under an electron microscope and uncovers how roast levels affect ...
Coffee chemistry with Christopher Hendon
Dr. Christopher Hendon discusses the impact of water chemistry, freezing coffee, mathematical models, and artificial intelligence on cup quality. Dr. Christopher ...
How temperature effects coffee machine performance
Dr Monika Fekete looks at temperature-dependent variables and their consequences on grinder and espresso machine performance. On a chilly winter ...
FNC obtains usage rights to 10 Cenicafé-developed coffee varietals
The Colombian Coffee Growers Federation (FNC) has obtained usage rights over several varieties developed by its scientific arm, the National ...