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CATEGORY

Science

Coffee

Coffee ranks as the no.1 source of antioxidants in the U.S.

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by JESSICA REVELES* More and more research suggests coffee contains benefits beyond the energy boost most people aim for when drinking the brewed beverage. One...
Institutions

Álvaro Gaitán is the new Director of Cenicafé

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BOGOTA, Colombia –Álvaro Gaitán has been designated as the new Director of the Colombian Coffee Growers Federation's (FNC) National Coffee Research Center (Cenicafé). Dr....
Espresso and coffee beverages

Australian industry rejects unsafe claims of energy drinks by University of Adelaide study

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The Australian Beverages Council, representing the local energy drinks industry, has today questioned the claims from a recent University of Adelaide study suggesting energy...
Science

Coffee-based agroforestry: a new way to increase farmers’ income

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By Hendra Gunawan and Endri Martini * A few years ago, a mixed orchard based on coffee trees was hard to find in Konawe District...
Health

Drinking coffee may reduce the risk of liver cirrhosis

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Regular consumption of coffee was linked with a reduced risk of liver cirrhosis in a review of relevant studies published before July 2015. In...
Coffee Machines

Precision coffeemaker adapts brews to beans, taste

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Technology often takes circuitous paths. A magnetron developed for precision bombing during World War II led to the microwave oven, and a battery-powered drill...
Associations

A Science Primer on the SCAA/WCR Coffee Taster’s Flavor Wheel

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By Emma Sage, SCAA Coffee Science Manager Now that we have released the new SCAA Coffee Taster’s Flavor Wheel, I want to tell you more...
Health

Regular caffeine consumption does not result in extra heartbeats

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By Scott Maier * Contrary to current clinical belief, regular caffeine consumption does not lead to extra heartbeats, which, while common, can lead in rare...
Health

A chemist says most people overlook a huge factor when brewing coffee

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by Lauren F Friedman*  Christopher H. Hendon, a postdoctoral fellow in chemistry at MIT, was sitting in a coffee shop near his graduate school in the UK...
Climate

On the Bright Side: The Effects of Elevated CO2 on Two Coffee Cultivars

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PICTURE: Figure 1. Effect of ambient (390 ppm) and elevated (550 ppm) CO2 concentration on two coffee cultivars, Catuaí (CAT) and Obatã (OBA), growing in...
Science

Xylella fastidiosa introduction to Europe traced back to Central America

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By Elizabeth Fichtner* The recent outbreak of the plant bacterium Xylella fastidiosa in southern Italy illustrates the potential for introduced organisms to incite widespread havoc...
Coffee

Now a robot can serve coffee to your hotel room

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by Terence Lee* Instead of having a person serve coffee or food to your hotel room, robots could soon perform that task. Meet the Relay, a...
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Since the first issue, on May 1st 2002, the objective of Comunicaffe International has been to provide an updated, punctual and essential information service to operators in the sector. The idea is to be useful, providing information on the coffee, cocoa and tea supply chains in order to develop critical thinking and debate. Stay with us.
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