Hardcore coffee aficionados are always on the lookout for the next big twist on one of the world's favorite caffeinated beverage, and these days it's fermented coffee that is turning heads and ...

Koji is a culinary keyword these days. It is the beneficial mold used to make most fermented foods in Japan such as miso, soy sauce and sake. Now chefs all over the world are experimenting with koji ...

INDIANAPOLIS, March 29, 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 ...

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 ...

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 ...

IT’S the most, wonderful time of the year… with treats aplenty and festive indulgence in full flow. And while you might feel ...

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 ...

Back in October, we told you about Afineur's goal of replicating the process of civet coffee without all the pooping. To create a flavor profile similar to the pricey Kopi Luwak beans, and bypass the ...

Why so much coffee in the Bay Area started tasted like strawberries - and pineapple and coconut and many other things that ...