Milk choice has come a long way since the olden times of "third place" cafes, when maybe the most progressive shop in the neighborhood would carry soy milk alongside the gallon jugs of fully hormonized cow's milk. Despite the subsequent boom in alternative milks, relatively little academic research has detailed the sensory and chemical differences in alt milk types when combined with coffee.
A review of scientific literature by a team in South Korea reinforces the assumption that drinking coffee significantly reduces the risk of developing type 2 diabetes (T2DM). Published June 10 in the International Journal of Molecular Sciences, the study specifically explored how bioactive compounds found in coffee may diminish diabetes risk. The research team from Pukyong National University and Kyungpook National University in South Korea looked at scores of cohort studies conducted over the past several decades to determine if and how these chemical compounds - and not merely lifestyle factors, such as exercise - may affect diabetes incidence.
A low-effort dessert inspired by cafe de olla, which is a drink I consumed daily while on holiday in Oaxaca, Mexico. It's a black coffee gently spiced with cinnamon and cloves, and sweetened with piloncillo (an unrefined sugar). Here, I've turned it into something refreshing for summer, using dark brown sugar instead, not least because it's easier to find. I can never resist a post-dinner coffee, and this scratches both that caffeine and sugar itch.
"Our initial objective was to have a place to roast beans. We had difficulty finding an industrial space to do so," Compass Point Co-Founder Eric Hodos recently told Daily Coffee News.
The e-nose is one of three advanced techniques the research team used to confirm what is essentially a fingerprint of volatile aroma compounds associated with coffees from eight specific countries.
At WatchHouse, the latest coffee outlet in NYC, an exquisite pour-over coffee is priced at an astonishing $52, making it one of the city's priciest brews.
"Grind size is THE factor for flavor experience for espresso," says Andrea Allen, co-founder of Onyx Coffee Lab... "Finding the balance in coffee flavor is about finding the correct grind size."