There are over 100 species of wild coffee, but only a few supply the world’s morning caffeine kick. Sadly, climate change and disease could be about to change that.
Articles on Coffee
Displaying 81 - 100 of 149 articles
New study finds a link between tea drinking during pregnancy and smaller babies.
Food suppliers and sellers around the world are using blockchain technologies to ensure that what consumers buy is labeled clearly and accurately.
How did you start today – tea or coffee? Or neither? A study of more than 400,000 men and women links specific genes for tasting bitter flavours like caffeine with hot beverage consumption.
The growing loathing for the white stuff must keep soft drinks execs awake at night.
We’ve all experienced that tense pain in our heads when we’re withdrawing from caffeine. But why?
The study only showed a correlation between drinking coffee and living longer, but it’s still plausible coffee caused the effect.
How you prepare your coffee at home (and wash up the mugs) can have a big impact on its carbon footprint. So fill that kettle carefully, and only brew what you know you’ll drink.
Food safety issues are at heart political.
A California judge ruled coffee should carry a cancer warning label but the evidence says something very different.
Drinking coffee before exercising could make you run faster and lift heavier - if you’ve the right genes.
Plenty of cafes these days will let you take home some used coffee grounds, to put on your garden. It’s a versatile material with loads of potential uses - as long as you treat it properly first.
A new analysis shows that coffee is associated with a host of positive health effects.
Is this more good news for coffee lovers, or a case of be careful what you read?
High streets are being taken over in a battle between specialty cafés and the
mega chains.
By 2100, more than 50 per cent of the land now used to grow coffee will no longer be arable. Climate change is changing the game to such an extent that Canada could one day become a coffee producer.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Coffee and sex are both highly marketable commodities. But who would have thought that the capital of one of Latin America’s most socially conservative countries would combine them in its cafes?
Nobody wants faecal bacteria in their iced latte. But if you have an iced drink from a high street coffee chain, that’s what you might get.
The ubiquitous cafes across Australian cities attract locals and tourists alike, but surely there’s more to thriving neighbourhoods than a flat white.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Lecturer in Pharmacology, Adelaide University
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Professor of Community Health and Wellbeing, The University of Queensland
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Research fellow, Coventry University
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Professor, Chemistry and Biochemistry, Laurentian University
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Research Associate, Southern Cross University
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Director, Research Culture and Environment; Research Professor in History, University of Hertfordshire
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Associate Professor, Department of Statistics and Actuarial Science, University of Waterloo
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Senior Lecturer in Psychology, Federation University Australia
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Assistant Professor of Accounting, University of Sheffield
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Associate professor in Sport and Exericse Science, Birmingham City University
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Emeritus Professor of Biotechnology, University of South Wales
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Clinical Affiliate, University of Sydney