The thought of fermenting coffee beans by feeding them to small cat-like civits or large elephants only to collect them again at the other end of the digestive process sounded unappetizing and cruel ...

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, ...

Additionally, the palm civet is believed to pick only the ripest and most flawless coffee cherries, making the resulting ...

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 ...

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.

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 ...

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 ...

Fermentation is magic. Happy, helpful bacteria nosh away at whatever edible they set upon. Deliciousness results. Beer and wine are the most obvious examples of fermentation’s wonders. But, for lesser ...