Cup of coffee in a cafe. Image by Tim Sandle Cup of coffee in a cafe. Image by Tim Sandle Next time you are sipping a cup of coffee, it might be useful to reflect on the role that microorganisms play ...

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 ...

Yunnan Agricultural University has set up China's first microbial strain resource dataset focusing specifically on coffee fermentation, according to a report carried on the Science and Technology ...

Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

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 ...

Are you a coffee lover? Ever wondered where the unique aroma and taste of your daily dose of early morning brewed coffee come from? It's the microbes, reveals a new study. ‘In addition to contributing ...

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 ...

Delebecque’s lab work aims to tweak two widely-discussed coffee qualities: bitterness and astringency, characteristics which the Frenchman sees as curves on a sine graph that he can poke and prod.