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 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 2007’s The Bucket List, Jack Nicholson’s billionaire magnate is a fan of a luxury coffee called kopi luwak, only to be informed that the beans first pass through the digestive tracts of civets and ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.

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 ...

Brevel, Ltd. enters fully into the plant cell-culture market to help companies scale-up production and enhance nutrients yield, utilizing its proprietary illuminated fermentation platform. Brevel is ...

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.

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 ...

Ever wondered what makes your coffee taste good? It's the microbes, finds a study. The study showed that lactic acid bacteria which help in the longer fermentation of coffee beans results in better ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.