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 ...

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, ...

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 ...

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 ...

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 ...

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 ...

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 ...

Fermentation has become wildly popular in the last few years, but this natural chemical process has ancient roots. Stacker has compiled a timeline of fermentation around the world. Consumption of ...