Findings From UC Davis’ Java Studies
1. Research confirms that buying the same bag of beans every week doesn’t guarantee the same flavor. Even if that roast looks just as dark as your last batch, hyperspectral imaging might reveal it’s suspiciously light.
2. Hints of cardboard, anyone? Coffee tasters tend to get pretty creative with their descriptions, so the lab built a data-driven flavor wheel to standardize the way we talk about coffee. It’s the first step on a hunt for molecules responsible for specific coffee flavor notes.
3. Enzyme-treated coffee grounds could become the next hot microbiome therapy. Like breast milk, they’re loaded with oligosaccharides, sugars that promote the growth of good bacteria in your gut.