In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

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.

Instead of coffee beans, Minus Coffee is taking ingredients such as chicory root, dates, and lentils, which undergo a fermentation process that its founder claims precisely replicates the taste and ...

Supposedly the wild civet derived coffee tastes better because the animals do the original selection, thereby weeding out the poor quality sources. The caged animals eat what they're given which will ...

ST. LOUIS — Mark Schwarz, a St. Louis native, is no stranger to yeast. He co-founded Omega Yeast, a company that supplies craft yeast strains to brewers across the globe, with business partner Lance ...

Singapore-based Prefer Coffee is using fermentation to upcycle food waste and make coffee-like drinks. DJ Tan, cofounder of the Singaporean startup Prefer Coffee, pops open a bottle of oat latte and ...