MARY BASCO, SCA Research and Knowledge Development Programs Manager, outlines the Coffee Science Foundation’s 2024-2025 Research Agenda and outlines which research projects are on the horizon.
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University of California Davis Coffee Center scientists LAUDIA ANOKYE-BEMPAH, IRWIN R. DONIS-GONZÁLEZ, and WILLIAM D. RISTENPART describe research undertaken in 2023 with a goal of developing new roast color standards for the coffee industry.
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Drs. JOSHUA MÉNDEZ HARPER and CHRISTOPHER H. HENDON discuss the chemistry and physics behind the electrification of coffee during grinding, its effect on extraction, and strategies to mitigate it. All images are adapted from their recent academic publication “Moisture-Controlled Triboelectrification During Coffee Grinding,” published in Matter.
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The Coffee Science Foundation is excited to announce this output from a project intended to understand the role of labor in specialty coffee.
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Lead author Dr. MACKENZIE BATALI shares the results of a controlled and systematic study exploring the impact of the cold brew process on the sensory profile of the beverage it produces, recently published in MDPI’s open access journal, Foods.
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The Coffee Science Foundation (CSF) and Keurig Dr Pepper (KDP), in their continuing partnership, have announced this new research project. Together, we will support an extensive literature review, which will endeavor to understand the impact of interventions on farmers’ incomes and whether such interventions can improve the livelihoods of the millions of resource-poor around the world.
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The Coffee Science Foundation (CSF) is excited to announce the launch of a new research project, “Sweetness in Coffee: Sensory Analysis and Identification of Key Compounds,” in collaboration with the Flavor Research and Education Center (FREC) in the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University in Columbus, Ohio.
Read MoreCoffee Science Foundation Executive Director PETER GIULIANO sat down with DR. MACKENZIE BATALI, lead author of a recent milestone study, “Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew,” of the Coffee Science Foundation’s project, “Towards a Deeper Understanding of Cold Brew” to learn more about the process and the results of the study.
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The Coffee Science Foundation is excited to announce this output from the Cold Brew Extraction research project. This project is underwritten by Toddy, LLC and the research related to this publication was performed by a research team led by DR. MACKENZIE BATALI, at the University of California, Davis.
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PETER GIULIANO, Chief Research Officer of the SCA and Executive Director of the Coffee Science Foundation, interviews lead author SARA YEAGER, Coffee Scientist at Toddy, about the newly published article, “Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition,” authored by Sara E. Yeager, Dr. Mackenzie E. Batali, Professor Jean-Xavier Guinard, and Professor William D. Ristenpart.
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Don’t miss our fascinating new webinar exploring the top facts and findings from The Coffee Science Foundation and UC Davis Coffee Center’s four-year project on coffee brewing fundamentals.
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The Specialty Coffee Association (SCA) and the National Coffee Association (NCA) have announced a new collaborative effort supporting the NCA’s biannual National Coffee Data Trends (NCDT) report. In addition to the biannual reports released by the NCA, this agreement between the two associations will result in the publication of a special report focusing on data related to specialty coffee — made available at no cost to all coffee professionals and businesses.
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The Coffee Science Foundation (CSF) has announced that it will begin a new research project, “Towards a Deeper Understanding of Cold Brew Coffee.”
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The SCA Coffee Science Foundation (CSF), launched by the Specialty Coffee Association (SCA) in April 2019, has announced that Italian coffee machine manufacturer Simonelli Group will become the first major partner of the organization, beginning a new four-year research project.
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