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From 20 Exams to 9: What the “Evolved Q Grader” Really Means for the Coffee Industry The Q Grader Program — for two decades the global...

THE “RIO” FLAVOUR NOTE: Defect or Cultural Preference? Coffee traditions in Turkey, Lebanon, and Greece highlight how cultural context shapes...

DNA Doesn’t Lie – What We Found in Four “Specialty” Coffees In the past weeks, I asked for DNA analyses by a laboratory specialized in coffee...

Do Your Wine Preferences Predict Your Coffee Taste? As a coffee scientist and flavor analyst, I’ve often observed an intriguing correlation...

STOP PSEUDO SCIENCE IN COFFEE ! “Is the Specialty Coffee Association and World Coffee Competition promoting pseudoscience?” In the world of...

Is it really possible to get a good coffee in a restaurant? It’s a question many people ask themselves, in Switzerland and elsewhere. The...

BEANLESS COFFEE: Scientific Disruption or Strategic Necessity? The global demand for coffee is rising at an unprecedented rate, driven by...

FIELD NOTES FROM COLOMBIA: Origins of Innovation and the Future of Coffee Flavor Just back from an immersive journey through Colombia’s vibrant...

STORY OF GEISHA COFFEE IN PANAMA: A Global Sensory Revolution As we just finished the Best Of Panama 2025, let’s dive into the history of the...

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