Des scientifiques ont utilisé l'imagerie 3D pour examiner comment le corps humain perçoit l'amertume dans le café.
Les recherches se concentrent sur le récepteur gustatif TAS2R43 et fournissent de nouveaux détails sur le processus moléculaire à l'origine des saveurs amères dans les boissons au café.
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Scientists have captured detailed structural images of TRPM8—often described as the body’s “cold sensor”—showing how the channel responds to cooling temperatures and to menthol, the compound behind mint’s chill. The work, presented at the 70th Biophysical Society Annual Meeting in San Francisco, helps explain the molecular basis of cool sensations and may aid drug development for conditions including dry eye and pain disorders.
Sprudge Coffee featured a new study by Dr. Christopher Hendon on determining coffee quality, alongside various industry updates. The publication covered topics from record-breaking desserts to legal challenges and new products. These stories reflect ongoing innovations and events in the coffee world.
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As filter coffee cools, its sweetness and acidity become more prominent while bitterness fades, according to research and competition insights. Baristas are guiding customers through tasting at different temperatures to enhance the experience. This approach could help cafés differentiate amid rising prices.
As global coffee production and consumption reach record highs, the specialty coffee sector seeks ways to broaden its appeal. Experts emphasize hospitality and flavor experiences over technical education to draw in new drinkers. Despite challenges like higher prices, growth in markets such as the US, India, and Eastern Europe signals potential for wider adoption.
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Coffee enthusiasts are moving beyond basic sweeteners to explore fruit infusions, herbs, spices, and innovative processing techniques. This flavor movement highlights natural ingredients and the bean's complexity, particularly in East Africa's urban cafes. Baristas in Nairobi's Gigiri neighborhood blend local tropical fruits with global methods for unique brews.
As coffee competitions evolve, baristas increasingly struggle to differentiate their routines amid widespread use of similar high-end coffees and tools. Recent World Barista Champions Mikael Jasin and Jack Simpson succeeded by emphasizing communication and mindfulness over technical complexity. This trend highlights a shift toward authenticity in the 25-year-old event.
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Trader Joe's faces a lawsuit claiming its French Roast Low Acid coffee contains only half the caffeine of regular coffee. Customers are upset about the lower levels. The case highlights concerns over product labeling and expectations.