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 ...

Washington, DC - February 1, 2019 - When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an ...

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, ...

In 2007’s The Bucket List, Jack Nicholson’s billionaire magnate is a fan of a luxury coffee called kopi luwak, only to be informed that the beans first pass through the digestive tracts of civets and ...

What won’t be going on in Hyde Brewing when it opens in July on Griffith Street? Not much: Besides the location of the innovative brewery and its roommate, Hyde Coffee, it will also have a restaurant, ...

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 ...