CIMBALI
Sunday 15 December 2024
type here...
  • La Cimbali
- Advertisement -spot_img

TAG

American Chemical Society

Science

New research unveils how milk proteins interact with caffeine in espresso

Desk3 -
WASHINGTON, DC, USA – The swirl of milk and espresso — a small storm in your mug — doesn’t impact the dynamics of the...
Chocolate

Chocolate’s tasty flavors might pose a risk in other desserts, reveals new study

Desk3 -
WASHINGTON, DC, USA – What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that...
Chocolate

Chocolate can be fruity or flowery, if you skip the roasting step

Desk3 -
WASHINGTON, USA – “Natural” foods are trendy, and proponents claim that little or no processing helps preserve the food’s inherent flavor. Research now published...
Science

Researchers report several compounds that give coffee its distinctive ‘mouthfeel’

Desk3 -
ATLANTA, US – Coffee drinkers intuitively recognize the pleasure of swallowing a smooth, rich brew versus a watery one. Aside from added cream or...

Researchers assess coffee composition

Desk3 -
MILAN – People worldwide want their coffee to be both satisfying and reasonably priced: to meet these standards, roasters typically use a blend of...
Chocolate

Chocolate ‘fingerprints’ could confirm label claims, shows new research

Desk3 -
WASHINGTON, D.C., U.S. – The flavor and aroma of a fine chocolate emerge from its ecology, in addition to its processing. But can you...
Science

The perfect shot of espresso every time (with a little help from chemistry)

Desk3 -
The average American drinks more than three cups of coffee a day, contributing to a $40 billion industry in the U.S. alone, according to...
Cocoa

How chemistry can improve bargain hot cocoa powder with some hacks

Desk3 -
WASHINGTON, U.S. — Nobody really likes bargain hot cocoa powder. It's lumpy, it's too thin and it leaves scummy residue behind. But premium hot cocoa...
Cocoa

Stressed out cocoa produces better chocolate flavor, study finds

Desk3 -
We all know that Chocolate is delicious and is produced from Cocoa trees. Scientists in the latest research found out that the weather conditions...
Chocolate

Milk chocolate versus dark chocolate: A scientific showdown (video)

Desk3 -
WASHINGTON, U.S. – Valentine's Day is nearly here. Whether you're spending it with your significant other or flying solo, chocolate is often in the mix. But which is the better ...
12Page 1 of 2

Latest news

- Advertisement -spot_img

© Copyright 2024 - Editoriale Comunicaffè
P.IVA 05752870963 | tel. +39 335 5967702

About us

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.
Comunicaffe International is also a daily newsletter sent to 38.000 professionals in Italy and more than 85.000 worldwide. Follow us.
Contact us: info@comunicaffe.com | tel. +39 335 5967702

Sections

Editor choice