Coffee beans that pass through the digestive tracts of animals get their unique flavors from the activity of gut microbes, report researchers from the Institute of Science Tokyo. The guts of Asian ...

Coffee’s naturally sharp flavor tends to be a taste people either love or hate. Not everyone is a fan of coffee's bitterness — and while stirring in cream and sugar is a quick fix, those ingredients ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.

Of the 130-plus types of coffee beans out there, only four are commonly used or commercially grown, and between those four, ...