“Why is tea prepared in such a consistent style, while the market overflows with different coffee-brewing products?” ponders Jesse Raub. Raub works with Intelligentsia Coffee and Kilogram Tea to teach people how to make coffee and tea, and in this article, breaks down the history and science behind why we brew our beloved caffeine vessels … Continue reading
This fall, Peet’s Coffee and UC Davis are joining forces to become the leaders in coffee science. Thanks to a $250,000 pledge from Peet’s Coffee, the Coffee Center at UC Davis will house the Peet’s Coffee Pilot Roastery, which will be devoted to post-harvest coffee research and engineering. Bill Ristenpart, a UC Davis chemical engineering professor, … Continue reading
Guest post by Nessa Riazi Photo credit: Coffeechemistry.com Discovered in Ethiopia around 850 AD [1], coffee has continued to excite the tastebuds of its many admirers. Sneaking its way into tiramisu, ice creams, and meat marinades, this brewed beverage contributes a complex array of flavors to modern-day gastronomy. What is the science behind coffee’s alluring … Continue reading
Jack Benchakul worked at biotech giant Genentech before he got into coffee, eventually trading in his work on cancer-fighting drugs for a brick-and-mortar coffee shop in LA’s Chinatown. The name of his coffee shop, Endorffeine, is one example of how he brings his scientific background into his love for coffee. What hooked you on coffee? My coffee epiphany … Continue reading
Ever contemplated if the coffee grounds you’re about to toss away could be put to better use? Quite a number of scientists have, with proposed uses in fields ranging from bioenergy to food and pharmaceutical industries [1-3]. Some proposals involve recovering a chemical of interest from the coffee grounds, but a collaboration among researchers in … Continue reading
About the author: Elsbeth Sites received her B.S. in Biology at UCLA. Her addiction to the Food Network has developed into a love of learning about the science behind food. Read more by Elsbeth Sites Continue reading
Italy’s favorite coffee, Lavazza, and Italian aerospace firm, Argotec, came together to manufacture an espresso machine suitable for space flight; astronauts can finally enjoy decent coffee while in orbit. Also now available in space? Fresh red romaine lettuce, dubbed “Outredgeous”, grown and consumed in space, and apparently tastes kind of like arugula. Continue reading
Juliet Han graduated from UC San Diego before moving to Washington D.C. for a music policy internship. She eventually switched to coffee and has now been working in the coffee industry for over a decade. Han has been a judge for regional barista competitions and represented Intelligentsia Coffee in the 2012 U.S. Cup Tasters Championship, where she placed third. … Continue reading
Guest post by Christina Jayson When my organic chemistry professor told me that the main molecular component of chocolate, theobromine, differs from caffeine only by the absence of one methyl group I was delighted: I could skip an entire step in caffeine metabolism, avoid the bitter taste of coffee, and increase my chocolate consumption. It … Continue reading
Are you ready? A cold brew revolution is upon us, according to Espressoworks, and they have an infographic explaining why. If you’re looking for greater and colder things, look towards Alaska, where giant vegetables grow to set world records. Continue reading
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