This week, two major academic papers in coffee sensory science were published in open-access, peer-reviewed journals. The first describes the creation of the World Coffee Research Sensory Lexicon by a team of sensory scientists at Kansas State University and Texas A&M. The second describes how the work from the lexicon was adapted by researchers at UC Davis and the Specialty Coffee Association of America to create a new version of the Coffee Taster's Flavor Wheel, the first time the iconic wheel has been based on the work of expert scientists.
News and knowledge
Peer-reviewed academic journals publish World Coffee Research Sensory Lexicon research
WCR NewsDate: 12.1.16
Quiet heroes of coffee science gather in China to share latest research
WCR NewsDate: 11.29.16
At the biannual International Conference on Coffee Science, held this year in China's Yunnan province, the world's top coffee researchers gathered to share their recent findings. World Coffee Research was there presenting three papers, on coffee's genetic diversity, climate change, and the relationship between coffee leaf rust and quality.
Will there be any coffee left in 100 years?
WCR NewsDate: 11.14.16
In a plenary session at the World Coffee Leader's Forum in Korea, Tim Schilling tackles one of the biggest questions facing the coffee industry.
A new center for coffee research in Texas
WCR NewsDate: 9.1.16Publisher: AgriLife Today
Texas A&M University administrators and researchers are stepping up efforts to protect a worldwide multibillion dollar-a-year industry. In response to challenges facing coffee, including diseases, narrow genetic diversity, climate change and an ever-increasing global demand, the Texas A&M University Board of Regents voted on Sept. 1 to create the premier scientific center in the world dedicated to the advancement of research and development to improve the quality and sustainability. The new center would be a key partner of World Coffee Research.
The Coffee Seed: A Forgotten Technology [New Video]
WCR NewsDate: 8.19.16
What's the most important—and most neglected—technology in the coffee supply chain? The plant itself. WCR's Hanna Neuschwander calls attention to the disparities in innovation between the coffee plant and other technologies, and the critical need for more research and development.