A new brew

Evaluating the flavor of roasted, lab-grown coffee cells

13-Dec-2023 - It may soon be time to wake up and smell the lab-growncoffeemade from cultured plant cells. But it’s not clear whether drinks from this product replicatecoffeebeans’ complex flavors. Now, a study in ACS’Journal of Agricultural andFoodChemistryfound that some of the comforting aromas and ...

Using ‘spent’ coffee and tea to boost shelf life and nutritional value of cakes

22-Sep-2023 - On a crisp fall afternoon, there are few pairings better than a hot beverage and a sweet pastry. But what if you could use the left-over tea leaves or coffee grounds from the drink to make that tasty treat a healthier one, too? Researchers reporting inACS Omegahave done just that by ...

Fermented coffee’s fruity aromas demystified

31-Mar-2023 - Specialty coffees are gaining traction in coffeehouses around the world — and now a fermented version could bring a fruity taste to your morning cup of joe. This new kind of beverage has a raspberry-like taste and aroma, but what causes these sensations has been a mystery. Today, scientists ...

Compounds that give coffee its distinctive ‘mouthfeel’

27-Aug-2021 - Coffee drinkers intuitively recognize the pleasure of swallowing a smooth, rich brew versus a watery one. Aside from added cream or sugar, the coffee itself contributes to this sensation — referred to as body or mouthfeel — but the specific compounds are not well defined. Now, researchers report ...

Spilling the beans on coffee's true identity

20-Jan-2021 - People worldwide want their coffee to be both satisfying and reasonably priced. To meet these standards, roasters typically use a blend of two types of beans, arabica and robusta. But, some use more of the cheaper robusta than they acknowledge, as the bean composition is difficult to determine ...