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Friday 22 November 2024
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Coffee Research

Science

Coffee roasting industry waste can be a high added value food ingredient in baked products, shows new study from Italy’s Enea

Desk3 -
ROME, Italy – Using coffee roasting industry waste as a high added value food ingredient in baked products would lower the environmental impact of...
Science

Coffee and music can enhance cognitive performance: the study

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NEW YORK - Drinking coffee and listening to music can impact a person’s brain activity in order to improve cognitive performance: this is the...
Roasters

Heirloom Coffee launches world’s first Regenerative Coffee Research Lab

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OAKLAND, Calif., USA – Heirloom Coffee Roasters, the first national brand to roast 100% regeneratively farmed coffees, is now expanding their mission with the...
Science

Using electricity to detect and quantify molecules in brewed coffee: the research project

Desk7 -
MILAN, Italy - Assistant Professor Christopher H. Hendon shares the theory underpinning an ongoing Coffee Science Foundation research project, supported by Simonelli Group, toward...
Science

Peter Schiebele. A talk about the chemical of Coffee. Science speaks to coffee consumers

Desk1 -
CAMERINO - “The Quality of Coffee: a never-ending research” at the university on Thursday 30 November and Friday 1 December 2017 hosted form the many experts also Peter Schiebele. The Professor talked to us about the chemistry of coffee.
Companies

Peet’s Coffee pledges $250,000 to advance Coffee Research at the University of California, Davis

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DAVIS, California, U.S. — Peet’s Coffee announced on September 7, 2016, its pledge of $250,000 to the University of California, Davis to fund the...

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Since the first issue, on May 1st 2001, 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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