Colombian researchers report CO2-assisted closed fermentation boosted natural coffee cupping scores, with a 24-hour treatment averaging 86.90.
IT WAS THE SMELL that got me. Normally, a cup of coffee smells roasty, or meaty, or in some sad cases burnt, but this was different. This one smelled like blueberries. Not vaguely of blueberries, or ...
This article appeared in the July/August 2021 issue of Discover magazine as "Dissecting Decaf." Subscribe for more stories like these. For many of us, a cup of coffee is the first thing on our minds ...
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