Sending, Receiving | 25, Issue 15
Even the simplest communication requires two parties for a message to truly “transmit”: a sender and a receiver.
When the Signs Point to Coffee | 25, Issue 15
Sociolinguist ANDRE JOSEPH THENG explores what the application of semiotic theory—the study of signs and symbols—to specialty coffee spaces can tell us about how we construct and identify them (and at what cost). Photos by NIKKO PASCUA.
Manipulating and Measuring a Key Attribute in Drip Brew Coffee | 25, Issue 15
Lead author Dr. MACKENZIE BATALI outlines findings from a recently published paper, “Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee,” that illuminate a key specialty coffee flavor attribute.
How Hot is Hot Enough? Brew Temperature, Sensory Profile, and Consumer Acceptance of Brewed Coffee | 25, Issue 15
ANDREW COTTER considers the results of recent scientific publications focused on the impact of coffee’s brewing temperature on consumer preferences of brewed coffee.
Digitalization: Extracting More Than Coffee | 25, Issue 15
ELISA CRISCIONE examines the digitalization in coffee and suggests a shift in the current data collection model that could help it become a tool for more equitable value distribution.
New Orleans, Historic Coffee City | 25, Issue 15
New Orleans is today a thriving coffee city, with a world-class specialty coffee scene. But New Orleans also has a deep history, and its coffee legacy makes it one of the most important places for coffee culture in the world.
Collaborating with Your Community | 25, Issue 15
Issue 15 sponsor, Pacific Barista Series, shares its approach to developing and delivering community support programs.