Research into coffee – who is it for?

There is a huge amount of money spent on researching coffee.  This isn’t just the latest study telling you whether it is good or bad ( article – you may need to use for you, but also the many papers published that are of interest to the industry – ASIC’s conference has just finished (how I would have loved to go and just been totally outnerded!)

What I wonder is who is the research actually for?  Does it make its way into the hands of the farmers and certainly with the espresso research (I am fascinated to see if many papers submitted to ASIC this year are espresso based) – is it being read by baristas?

Often the answer is no – the language of the papers seems impenetrable to most of us.  So – I thought I would try and find a few papers (I have a few I have bought but I am not sure if I am violating copyright by making them free to download – I assume it is wrong but any advice welcome) and take them apart to see if there is anything contained within them that is of practical use to the person making coffee.

It may be a wasted exercise or I may find a few gems of information buried away in there.  We shall see…..

[tags]coffee, espresso, research, scientific papers[/tags]

5 Comments Research into coffee – who is it for?

  1. BirdBarista

    There’s plenty of ecological research done on coffee, as well. It clearly fits in with the theme of my blog, so I provide a citation and my own summary of the results, since even the abstracts of some can be pretty dense. I give these their own category, so readers can check the archives for published papers. Seems like the easiest way to do it. And in most cases you need permission from the publisher, not the authors, in most cases to provide reprints for free.

  2. Paragon


    …as first two links didn’t work, I’m being lazy (tired?) and go for the fast version – so, is there a lot of espresso research? I’d love to kind of know stuff….u know…. :)

    ….I think I have to read your crema article again..on some day when my brain actually works…..I’m looking for answers why the hell the espresso goes so light towards the end…. Oh, I got the tigerflecks later…..on not very dark background… let’s say so…But I tend to cut all the shots shorter…..just this flow makes me very nervous……

    ..And I was thinking on my lunchbreak about espresso (I think I need a life)……and how the hell could I have the Indian ‘nicely’ in cup (i.e. shotglass…the wide espresso cup makes me ‘nervous’ too….)..and then it hit that I cut it short..had a ristretto…because how the flow (or extraction…bad english) behaves…..


  3. Paragon

    ..just thinking…english is not my native language…. – I use terms overextraction and underextraction…and I know these…..but when to use ‘extraction’ by itself..does it mean this ‘flow of espresso’???


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