CEO Brian Niccol’s goal to restore some of the coffee chain’s former homey feel includes baristas adding upbeat greetings and drawings on takeout cups. But the company just set some limits.

Arnold Mathijssen, a physicist at the University of Pennsylvania, is partial to pour-over coffee, which involves manually ...

A weekend in the woods isn't a disavowal of good coffee. Years ago, hikers may have subsisted on cheap instant coffee, made ...

Penn researchers discovered how to make a richer cup of pour-over coffee using fewer beans by tapping into fluid dynamics.

This Peach Coffee Cake is one of those recipes that feels like a warm hug in every bite. It’s soft, buttery, and full of ...

This movement improves the interaction between water and coffee. The deeper the water penetrates and stirs, the more flavor ...