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study
Espresso, filter coffee, cold brew, french press, moka: which has the most caffeine content? The study by Accademia del Caffè Espresso with CDR CoffeeLab
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MILAN - There are many variables when talking about coffee, making it challenging to make a generic statement or rule. In this study, the...
Well Grounded releases new research report to review the motivators, barriers and opportunities in specialty coffee industry
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LONDON, United Kingdom - Over the last 8 years Well Grounded supported over 500 people to access careers in coffee. They witness, in just...
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...
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...
SCA’s “Equitable Value Distribution Survey Findings” report marks significant milestone
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MILAN, Italy — The Specialty Coffee Association (SCA) announces the release of its latest report, titled "Equitable Value Distribution Survey Findings," marking a significant...
High-pressure processing achieves 6-log pathogen reduction and 90-day safety for cold brew coffee in new study by Hiperbaric
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MIAMI, USA – Hiperbaric, the global leader in High Pressure Processing (HPP) technology, published the results of a comprehensive study demonstrating the effectiveness of...
The UK branded café market rallies to exceed 10,000 outlets
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LONDON - Project Café UK 2024 shows the £5.3bn UK branded coffee shop market achieved 9.2% sales growth over the last 12 months, expanding...
New Italian research unveils a much more complete map of Arabica coffee chromosomes
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MILAN – A revolutionary discovery in the field of Arabica coffee genetics, that may pave the way for more flavoursome brews and a greater...
How packaging color influences consumer behaviour: the new Coffee Science Foundation study
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Neuroscientist Dr. Fabiana Carvalho shares the recent results of a Coffee Science Foundation study, supported by Savor Brands Inc., to understand how packaging color...
Research shows why grinding coffee with a splash of water reduces static electricity and makes espresso more intense
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MILAN – The fracturing and friction of coffee beans during grinding generates electricity that causes coffee particles to clump together and stick to the...