Feeling tired and groggy in the morning may well lead you to crave a coffee boost. But is it a gift or just a loan in terms of energy?
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Articles on Coffee
Displaying 1 - 20 of 107 articles
Many Starbucks customers are irked by recent changes to its popular rewards program. But they may not have as much to complain about as it seems.
Coffee capsules aren’t the biggest carbon culprits. It’s better to use a capsule than to waste coffee and water.
The livelihoods of millions of farmers depend on productive Arabica coffee. New research gives further impetus, if we needed any, to urgently cut emissions.
Cultural omnivores are economically and culturally privileged people who can enjoy both “highbrow” and “lowbrow” cultural products, like good and bad coffee, simultaneously.
From espresso to plunger, our choice of coffee brewing method depends on many factors. But how much does it impact what’s actually in your cup?
Drinking a cup of coffee means ingesting a complex mixture of chemicals. Research has given us mixed messaging about whether coffee is beneficial or harmful.
Consumers’ demand for authentic handcrafted products and experiences has led to elevated cultural cachet for professions like baristas and bartenders.
Many people can’t get by without the buzz from their daily coffee habit.
More than half of the world’s best growing land could become less suited for coffee.
Everything from where your coffee is grown right down to how it’s brewed can affect what health benefits it might have.
The black stuff is suddenly much more expensive – the question is whether smallhold farmers will see any of the proceeds.
Energy drinks and coffee both contain lots of caffeine. That’s a problem for teens, especially those who take prescription stimulants.
It seems as though every other week there’s a study telling us coffee is good for us, or it’s bad for us. Here’s what to make of this new piece of research.
From orange juice, to tea and coffee, to alcohol — different drinks can have different effects on iron absorption. This is worth thinking about if your iron levels are low.
Stenophylla’s black cherries have brightened prospects for a coffee supply that can withstand rising disease, pests and droughts.
Participants who ingested caffeine powder burned up to 29% more fat.
Genetically modified organisms can help address current agricultural challenges, but public opinion is against them. Maybe the search for delicious decaf coffee could lead to widespread acceptance.
The process that brought you your morning latte could have produced half a kilogram of CO₂.
People are still drinking coffee but where they drink it and how they make it is changing.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior lecturer in Pharmacology, University of Adelaide
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Research fellow, Coventry University
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Research Associate, Southern Cross University
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Professor, Chemistry and Biochemistry, Laurentian University
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Clinical Affiliate, University of Sydney
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Senior Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
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Senior Lecturer in Psychology, Federation University Australia
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Assistant Professor of Accounting, University of Sheffield
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Professor of History; Special Advisor to the PVC Research and Enterprise, University of Hertfordshire
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Assistant Professor of Computational Materials Chemistry, University of Oregon
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Assistant Professor in Sport and Exercise Science, Coventry University
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Deputy Director, Australian National Centre for Public Awareness of Science, Australian National University
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Associate Professor of Economic Geography, School of Geosciences, University of Sydney
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Professor of Medicine, Monash University
