A study analyzing washed arabica from Mozambique shows how microbes shape flavor as much as altitude, variety, and soil. BY BHAVI PATEL BARISTA MAGAZINE ONLINE Featured photo by Michael Burrows Ask any coffee professional why […]
Analyzing the DNA of more than 125,000 people, researchers in Montreal found specific genes that may shape people’s coffee preferences. BY BHAVI PATEL BARISTA MAGAZINE ONLINE Featured photo by Elizabeth Tsung What to know: Ever […]
Newly identified fungal strain Talaromyces funiculosus KQ2 is pushing Arabica coffee’s sensory score into specialty-grade territory. BY BHAVI PATEL BARISTA MAGAZINE ONLINE What to know: Coffee’s flavor complexity begins long before roasting, shaped in part […]
We explore how elevation impacts coffee growing, roasting, and brewing. BY KALEY LEFEVRE BARISTA MAGAZINE ONLINE Featured image courtesy of Chris Chandler/Vail Mountain Coffee & Tea Co. What to know: Picture this: It’s a powder […]
The water you brew with can shape the taste of your coffee as much as the coffee itself. Today, we explore the science behind it. BY ANGEL CASTILLO BARISTA MAGAZINE ONLINE Featured photo courtesy of […]
Cold brew ready in minutes? What once seemed impossible is now becoming reality with ultrasonic technology. BY BHAVI PATEL FOR BARISTA MAGAZINE Photos courtesy of Bhavi Patel unless otherwise noted What to know: It’s a […]
Have you ever had a cup of coffee and felt more tired afterward? Science says there’s a “right” way to drink your morning brew, to maximize the effects of caffeine. BY EMILY JOY MENESES ONLINE […]
Developed by leaders in Uasin Gishu County, the digital platform seeks to strengthen Kenya’s coffee sector by providing producers with critical growing information. BY DANIEL MURAGA BARISTA MAGAZINE ONLINE Featured photo by Christian Joudrey. All […]
Would you try coffee that was harvested ten years ago? Roasters are experimenting with freezing green coffee, unlocking new possibilities for quality preservation. BY EMILY JOY MENESES ONLINE EDITOR Photo by George Dagerotip We’re all […]
Why does specialty coffee taste better as its temperature drops? Today, we explain the science behind the phenomenon. BY BHAVI PATEL BARISTA MAGAZINE ONLINE Featured photo sourced via Pexels Walk into any professional cupping lab, […]
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