Saturday 27 July 2024
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CATEGORY

Science

Chocolate

Chocolate’s tasty flavors might pose a risk in other desserts

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WASHINGTON, DC, USA – What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that...
Roasters

Cafe Zack Online invites coffee enthusiasts to engage in success conversations

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WASHINGTON, USA – Many coffee enthusiasts face the challenge of finding a community that shares their passion and offers opportunities for meaningful dialogue and...
Technology

Australian University trials world-first coffee concrete footpath

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MELBOURNE, Australia – Freshly brewed coffee concrete may be coming to a street near you after RMIT University in Melbourne, Victoria, Australia, teamed up...
Science

UC Davis Coffee Center opened on Friday, May 3

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DAVIS, USA – The Coffee Center at the University of California, Davis, officially opened Friday, May 3. The Coffee Center is a center of...
Technology

New method to deliver a cold brew coffee in less than 3 minutes

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BRISBANE, Australia – A new method to deliver a quality cold brew coffee in less than 3 minutes solidifies Australia’s position as the innovators...
Interviews & Opinions

Bruno Pereira de Oliveira: “With the interaction of light with matter, it is possible to assess every type of coffee”

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MILAN - Artificial intelligence: a technical tool that has the potential to revolutionize the coffee sector as well, becoming an important aid for every...
Health

Fluctuating coffee prices are putting mental pressure on Vietnamese farmers, says new study

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COPENHAGEN, Denmark – Large fluctuations in the world market prices are a major additional psychological burden for the farmers who grow the coffee. This...
Science

New scientific review offers first recommendations on accurately assessing the carbon footprint of coffee farming

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MILAN, Italy - A new scientific review1 published in Sustainable Production and Consumption explores how best to standardize measurement of the environmental impact of...
Science

Newly sequenced genome reveals coffee’s prehistoric origin story and its future under climate change

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BUFFALO, N.Y., USA — The key to growing coffee plants that can better resist climate change in the decades to come may lie in...
Science

Natural molecule found in coffee and human body improves muscle function during ageing

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SINGAPORE – A research consortium led by Nestlé Research in Switzerland and the Yong Loo Lin School of Medicine, National University of Singapore (NUS...
Science

Natural molecule found in coffee and human body increases NAD+ levels, improves muscle function during ageing

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SINGAPORE – A research consortium led by Nestlé Research in Switzerland and the Yong Loo Lin School of Medicine, National University of Singapore (NUS...
Science

Wearable tech measures emotional responses to coffee, show researchers from Italy in a new study

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LONDON, UK – Researchers in Italy have introduced a novel approach for assessing the quality of coffee: in a pioneering new study, they have...
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Since the first issue, on May 1st 2001, 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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