A Bitter Buzz: The Psychology Behind Our Love of Coffee

NCA_Web_social_coffee_drop_crop.png

A new study found that coffee drinkers are actually more sensitive to the bitter taste of caffeine.

Coffee is a complex beverage – and it’s experienced differently by everyone.

Your appreciation (or not) of coffee is largely driven by genetics, which control a host of factors raging from your caffeine tolerance to sensory perception.

A new study from Northwestern University, recently published in Scientific Reports, found that coffee lovers aren’t less sensitive to the bitter taste of coffee – instead, the opposite is true.

This suggests an interesting psychological phenomenon behind our love of coffee.

Continue reading

A “Common Sense” Victory For Coffee Science in California

NCA_Web_blog_coffee_cancer_news

“Call it a victory for science — or maybe just for common sense.” – The Seattle Times


It was a good news week for  coffee science in California.

Earlier this month, OEHHA (the state’s Office of Environmental Health Hazard Assessment agency) proposed a plan that would exempt coffee from Prop 65 required “cancer warning labels” in California after the most recent ruling in the ongoing legislation.

The statement was met with resounding support from scientists and coffee lovers alike.

“OEHHA’s Rulemaking is supported by both the full weight of scientific evidence and law,” wrote William “Bill” Murray, NCA President and CEO, in comments filed Aug. 30. The letter commended the decision and laid out the strong case for coffee in a scientific summary signed by Dr. Mark Corey, NCA’s Director of Scientific & Government Affairs, and Dr. Alan Leviton, Consultant to the NCA Scientific Advisory Group.

Simply put, the research speaks for itself: coffee does not cause cancer.

Then this week, in a groundbreaking announcement, the U.S. Food and Drug Administration sent a letter to Sacramento which emphatically set forth their support for this rule.

Continue reading