Researchers explore the role of uneven coffee extraction using a simple mathematical model. They split the coffee into two regions to examine whether uneven flow does in fact make weaker espresso. One ...

A chemistry research team from the Universitat Duisberg Essen (UDE) in Germany has created and successfully tested a lightning-fast, laser-charged cold-brew method that can produce the flavor of a ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...