Up for participating in some science? The University of Campinas, Brazil and the Coffee Science Foundation are looking for participants for new multisensory research.

The Specialty Coffee Association (SCA) has chosen the University of Oregon in Eugene for a four-year espresso extraction research project, supported by the Simonelli Group, "Towards a Deeper Understanding of Espresso Extraction."

The Specialty Coffee Association (SCA) announces new research partnership with Savor Brands about packaging and flavor perception. The project is slated to run for two years and is aimed at understanding how packaging affects and influences consumers’ perceptions of specialty coffee quality, attributes, and value.

The Coffee Science Foundation (CSF) has announced that it will begin a new research project, “Towards a Deeper Understanding of Cold Brew Coffee.” The project will define the parameters of the cold brewing method, including chemical and sensory analysis.