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 ...

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 ...

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, ...

Yunnan Agricultural University has set up China's first microbial strain resource dataset focusing specifically on coffee fermentation, according to a report carried on the Science and Technology ...

Cup of coffee in a cafe. Image by Tim Sandle Cup of coffee in a cafe. Image by Tim Sandle Next time you are sipping a cup of coffee, it might be useful to reflect on the role that microorganisms play ...

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 ...

Supposedly the wild civet derived coffee tastes better because the animals do the original selection, thereby weeding out the poor quality sources. The caged animals eat what they're given which will ...

I have a crazy idea. I wonder if the to 10 popular OF workers could swallow coffee beans and then sell them as they pass through. I bet it would sell for tons of money. Free business idea. Click to ...