We enjoy it every day, so it may seem simple. But coffee is actually quite complex: a universe unto itself. The study of coffee dates back to 1500, starting from a rudimentary exploration of its chemical identity. Today’s coffee research encompasses multiple scientific disciplines including genetics, agronomy, botany, physics, mathematics, chemistry, biochemistry, biology, engineering, physiology and psychology.
Any wonder illy saw fit to establish four research facilities of its own?
For the study of the chemistry and flavor profile of coffee, and assessment of green and roasted coffee quality.
For investigating the relationship between sensory stimuli triggered by coffee, and our cognitive and emotional responses.
Where the learning from AromaLab and SensoryLab are applied to new technologies and solutions to continuously improve illy’s signature blend.
For the study of the many biological aspects coffee’s makeup, the characteristics of the coffee plant and the nature of the plant’s interactions in various climates and environments.
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