Saturday 13 December 2025
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CATEGORY

Science

Science

New research unveils how milk proteins interact with caffeine in espresso

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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

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

Accademia del Caffè Espresso continues its coffee research with CDR Lab

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FLORENCE, Italy – Accademia del Caffè Espresso is a cultural hub created by La Marzocco to promote and popularize espresso coffee, hosted by the...
Chocolate

Chocolate’s tasty flavors might pose a risk in other desserts

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

Cafe Zack Online invites coffee enthusiasts to engage in success conversations

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WASHINGTON, USA – Many coffee enthusiasts face the challenge of finding a community that shares their passion and offers opportunities for meaningful dialogue and...
Technology

Australian University trials world-first coffee concrete footpath

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MELBOURNE, Australia – Freshly brewed coffee concrete may be coming to a street near you after RMIT University in Melbourne, Victoria, Australia, teamed up...
Science

UC Davis Coffee Center opened on Friday, May 3

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DAVIS, USA – The Coffee Center at the University of California, Davis, officially opened Friday, May 3. The Coffee Center is a center of...
Technology

New method to deliver a cold brew coffee in less than 3 minutes

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BRISBANE, Australia – A new method to deliver a quality cold brew coffee in less than 3 minutes solidifies Australia’s position as the innovators...
Interviews & Opinions

Bruno Pereira de Oliveira: “With the interaction of light with matter, it is possible to assess every type of coffee”

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MILAN - Artificial intelligence: a technical tool that has the potential to revolutionize the coffee sector as well, becoming an important aid for every...
Health

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...
Science

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...
Science

Newly sequenced genome reveals coffee’s prehistoric origin story and its future under climate change

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BUFFALO, N.Y., USA — The key to growing coffee plants that can better resist climate change in the decades to come may lie in...
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Since the first issue, on May 1st 2002, 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.
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