Coffee

Join “Coffee: Where Science Meets Sips” in the next Lab-to-Table Conversation on Sept. 27. Read More

At the coffee shop, we are asked to pay more, sometimes a lot more, for “quality.” But how do we determine the quality of a sensory experience? Cornelius Vanderbilt Professor of Anthropology Ted Fischer’s research examines the quest for quality among always-changing tastes. He discusses it in this Q&A—just in time for International Coffee Day on Oct. 1. Read More

Vanderbilt's Coffee Equity Lab has launched the Coffee Equity Design Challenge, in which students and coffee professionals will team up to co-create meaningful innovations for a more equitable and sustainable coffee industry. Read More

Students interested in systems thinking approaches to global challenges may apply to participate in the Coffee Equity Design Challenge before Nov. 19. Read More

Join global coffee entrepreneurs and experts throughout October and November for discussions on the socio-economic factors contributing to the coffee industry’s growth. Read More

The Vanderbilt Institute for Coffee Research will bring together a panel of experts to discuss the Third Wave coffee revolution and its impact on fair trade and other issues for workers. Read More

Economic prospects improved for small mountain farmers in Guatemala when consumers developed a taste for coffee brewed with beans grown at high altitude, according to a new study from the Vanderbilt Institute for Coffee Studies. Read More

After a Vanderbilt libraries survey of students, faculty staff and alumni generated more than 1,200 responses, the new café in Central Library has been named Food for Thought. Read More