Learn more about acidity in coffee with Joseph A. Rivera and the International Hub for Coffee Research and Innovation. BY ASHLEY RODRIGUEZ BARISTA MAGAZINE ONLINE Photos courtesy of the International Hub for Coffee Research and […]
George Howell has been a known proponent of freezing green coffee, and at this year’s Re;co he unveiled a series of ‘vintage’ harvests to show how freezing coffee can preserve its integrity. BY ASHLEY RODRIGUEZ […]
The creation of the Mundo Novo and Catuaí varietals, along with investment in a DNA bank with live coffee plants are some of the biggest accomplishments of Brazilian scientists in the last century. We break down […]
Researchers at UC Davis unveiled the first Coffea Arabica genome sequence, opening the door for further research in coffee sustainability and disease resistance. BY CHRIS RYAN SPEICAL TO BARISTA MAGAZINE Photos courtesy of UC-Davis University of […]
Are you over soy milk? Done with almond? Perfect Day Foods introduces a new alternative: cow milk without cows! It’s difficult to give an exact title to the primary product made by Perfect Day Foods. […]
Coffee is over 98% water, and most water from your sink isn’t ideal for brewing. The folks at Third Wave Water have designed a way for you to achieve the perfect water for brewing coffee […]
Coffee Grind Time and Caffeine: Is There a Connection? New Research Says Yes! Or Alternate Title “42: The secret to life, the universe and a strong cuppa” HT: Douglas Adams By Michelle Z. Donahue SPECIAL […]
By Michelle Z. Donahue SPECIAL TO BARISTA MAGAZINE Something as simple as drinking from an open container on Earth can be outright dangerous in space. But an innovative new cup will soon allow astronauts to […]
One of the most beautiful parts of being in the coffee industry is the magic and mystery that surrounds so much coffee history. And while we will never know if Kaldi’s goats really danced, we […]
Here at Barista Magazine if there are two things we love, they’re science and Wired magazine! Ok, we love a lot more than two things obviously. I mean we’ve got to have coffee on that […]
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