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Coffee and health

Coffee and health

We take a look at nutrigenomics and coffee – why is it good for us and what role do your...

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Agnese Santanatoglia

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This article (plus other great benefits) is only available to Coffee Knowledge Hub members.

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The new challenges of the Italian coffee industry

The new challenges of the Italian coffee industry

A n in depth analysis of the future of our industry in Italy

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Maurizio Giuli

Economics of Coffee Innovation: Part 2: Unraveling The Paradox

Economics of Coffee Innovation: Part 2: Unraveling The Paradox

How can we unravel the paradox and liberate access to genetic resources for the purposes...

Image of Anja Rahn

Anja Rahn

Which proteins are involved in the formation of cappuccino froth?

Which proteins are involved in the formation of cappuccino froth?

An in depth look at the role of milk proteins on the foaming process

Image of Silvia Vincenzetti Ph.D

Silvia Vincenzetti Ph.D

Economics of Coffee Innovation: Part 1, The Paradox

Economics of Coffee Innovation: Part 1, The Paradox

The first of a three-part series analysing the economics of coffee innovation

Image of Anja Rahn

Anja Rahn

Why does my milk taste different

Why does my milk taste different

Milk is a dynamic ingredient that can be paired with your coffee to achieve your perfect...

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Yulia Klimanova

Coffee and Development: change the way you think about coffee

Coffee and Development: change the way you think about coffee

A deep dive into our new Coffee Knowledge Hub course, presented by Erika Koss – designed...

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Erika Koss

The Art Behind the Science: Deconstructing the aroma of coffee

The Art Behind the Science: Deconstructing the aroma of coffee

Scientists are trained to communicate in an objective way; factual, disciplined and void...

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Anja Rahn

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