Brewing a better espresso, with a shot of math

Mathematicians, physicists, and materials experts might not spring to mind as the first people to consult about whether you are brewing your coffee right. But a team of such researchers from around the globe—the United ...

Caffeine does not influence stingless bees

The western honey bee (Apis mellifera) that has a sting for use in defense is common in Western Europe. Stingless bees, on the other hand, are mainly at home in the tropics and subtropics. They are a very social group and ...

Microbes help make the coffee

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process. Other species of microbes ...

The perfect shot of espresso every time with chemistry

The average American drinks more than three cups of coffee a day, contributing to a $40 billion industry in the U.S. alone, according to the National Coffee Association. But not all coffee is created equal; flavor profiles ...

Coffee threatened by climate change, disease, pests

According to connoisseurs, the tastiest of coffee beans come from the Coffea arabica shrub, a fragile weakling that is susceptible to diseases and pests. And climate change isn't making things any easier for the plant. An ...

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