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 MoreMARIO R. FERNÁNDEZ-ALDUENDA, PhD explains the learnings of the evaluation phase of the SCA’s Coffee Value Assessment System work as well as an update on the pilot process at the heart of the project’s ongoing evolution phase.
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.
Read MoreWe’re thrilled to announce that nominations are now open for the 2023 Sustainability Awards! The deadline to submit an application is January 13, 2023. There are three categories in the 2023 Sustainability Awards: Business Model, Individual, and Project.
Read MoreThe 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.
Read MoreExhibitor and visitor registration is now open for the 2023 World of Coffee Dubai taking place January 11-13, 2023 at the Dubai World Trade Center in the United Arab Emirates.
Read MoreWe are actively seeking pitches from and nominations for academics, industry leaders, journalists, writers, researchers, and other contributors of all backgrounds, especially those whose voices are often underrepresented in our industry.
Read MorePETER GIULIANO and MARY BASCO share the results of the Korean, Spanish and English language editions of the survey, highlighting interesting findings and making comparisons between subject matter interest.
Read MoreVisitor registration is now open for the 2022 World of Coffee taking place June 23-25, 2022 at the Milan Convention Center in Milan, Italy!
Read MoreFind out who the winners of the specialty coffee industry’s most prestigious awards for new products were, which was announced today at Specialty Coffee Expo 2022.
Read MoreWe have just announced the winners of the 2022 Coffee Design Awards—the prestigious award for great design in the coffee industry. Find out who the winners were!
Read MoreRegistration is now open for the 2022 Specialty Coffee Expo taking place April 8 – 10, 2022 at the Boston Convention and Exhibition Center in Boston, Massachusetts
Read MoreWe’re thrilled to announce that nominations are now open for the 2022 Sustainability Awards! The deadline to submit an application is January 7, 2022. There are three categories in the 2022 Sustainability Awards: Business Model, Individual, and Project.
Read MorePETER 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.
Read MoreThe 2021 Milan World Coffee Championships, featuring the World Barista Championship, World Brewers Cup, and World Cup Tasters Championship, will take place at HostMilano, Italy, this week from October 23-26.
Read MoreKATIE VON DER LIETH and KYONGHEE SHIN share the results of the Korean and Chinese language editions of the survey, highlighting interesting findings and making comparisons between language groups and geographies.
Read MoreANA VALENCIA speaks with KIM ELENA IONESCU and VERA ESPÍNDOLA about the compounding impacts of natural disasters on coffee growing regions and asks: What can we do to help?
Read MoreSHAKEEL PADAMSEY, DANA SIEDEM, and MICHAEL BUTEERA MUGISHA explore the challenges and opportunities of coffee production in Uganda.
Read More“As I am fond of saying, we taste more than what’s just in the food when we eat: flavor, as I and many other believe, is in the mind.” Assistant Professor of Food Science QIAN JANICE WANG shares the results of a live experiment conducted at Sensory Summit EU in February 2020.
Read MoreA new study by researchers at the UC Davis Coffee Center, titled “Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee,” was published today in the prestigious journal Scientific Reports. PETER GIULIANO, Chief Research Officer of the SCA and Executive Director of the Coffee Science Foundation, interviews Professor WILLIAM RISTENPART, Director of the UC Davis Coffee Center, about the newly published article.
Read More
