Reply to “Coffee and tea consumption and dementia risk: The role of sex and vascular comorbidities” by Kuan-Chu Hou, Yen-Ching Chen, Jen-Hau Chen

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Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan by LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin

Subjects: “…robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation…”
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The Influence of Coffee Husk Ash as a Filler on the Performance of Bituminous Concrete Mix by Amare Tilahun Tessema, Getachew Asefa Alene, Natnael Melsew Wolelaw

“…The present study investigates the effect of coffee husk ash compared to basaltic stone dust on the performance of bituminous concrete mixes for road construction. …”
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The Adoption of Bundled Sustainable Farm and Environmental Practices by Coffee Farmers in Southwest Ethiopia by Gezahagn Kudama, Hika Wana, Mabiratu Dangia

“…As a result, smallholder coffee farmers in the country remain in poverty traps even if there is room to enjoy coffee returns by doubling the yield by implementing sustainable practices. …”
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Coffee and tea are unlikely to be risk factors or preventers of Alzheimer's disease or vascular dementia by Josef Finsterer

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The Effect of Economic Factors on Coffee Consumption in Rukungiri District, South-Western Uganda by moses Agaba

“…Despite these efforts, the District still has a low level of coffee consumption. This study tried to determine whether economic variables could be responsible for the low consumption. …”
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Investigating the Efficiency of Coffee Husks in Bio-Retention Model for Storm Water Treatment. by Musasizi, Joseph

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Impact of Climate Variability on Coffee Production in Kambuga Sub-County Kanungu District. by Tumutegyerize, Vicent

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Effectiveness of an E-Nose Based on Metal Oxide Semiconductor Sensors for Coffee Quality Assessment by Yhan S. Mutz, Samara Mafra Maroum, Leticia L. G. Tessaro, Natália de Oliveira Souza, Mikaela Martins de Bem, Loyane Silvestre Alves, Luisa Pereira Figueiredo, Denes K. A. do Rosario, Patricia C. Bernardes, Cleiton Antônio Nunes

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Determinants of Green Purchase Behavior of Local Coffee Shop: The Moderating Impact of Price Sensitivity by Nadhita Az-Zahrah, Donni Junipriansa, Joko Rizkie Widokarti

“…This highlights the need for further research into factors influencing green purchase behavior (GPB), especially within the rapidly growing coffee shop sector. As coffee consumption surges, local coffee shops like Point Coffee Yogyakarta have grown substantially. …”
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Identification of Coffee Berry Borer from Similar Bark Beetles in Southeast Asia and Oceania by Andrew Johnson, Gabriel LeMay, Jiri Hulcr

“… This guide aims to assist in the accurate identification of a highly damaging pest, the coffee berry borer Hypothenemus hampei. Key morphological characters are noted which may distinguish it from similar species found in coffee berries and coffee berry borer traps. …”
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Why is Your Cup of Coffee so Expensive? Because of a Tiny Bark Beetle! by Jiri Hulcr

“…One such insect is the coffee berry borer, Hypothenemus hampei Ferrari (Coleoptera: Curculionidae: Scolytinae), a tiny (1.5 mm) bark beetle that originated in the highlands of central Africa. …”
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Improving Spent Coffee Biochar for Effective Organic Contaminant Removal from Aqueous Media by Inga Block, Harshadrai M. Rawel, Tillmann Klamroth, Christina Günter, Jiyong Kim, Fabian Loepthien, Shashank K. Gahlaut, Ilko Bald, Andreas Taubert

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ASD-YOLO: a lightweight network for coffee fruit ripening detection in complex scenarios by Baofeng Ye, Baofeng Ye, Renzheng Xue, Renzheng Xue, Haiqiang Xu, Haiqiang Xu

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‘Peace is a cup of coffee’ : espaces publics dans Le Cap post-apartheid by Myriam Houssay-Holzschuch

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Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans by Junia Maria Clemente, Herminia Emilia Prieto Martinez, Adriene Woods Pedrosa, Yonara Poltronieri Neves, Paulo Roberto Cecon, John Lonfover Jifon

“…Copper and zinc were equivalent in either form of supply regarding the production and quality of coffee.…”
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Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives by Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, Rey David Vargas-Sánchez

“…The coffee industry, while processing coffee beans, generates residues like husk, pulp, and silverskin, which have been considered a promising source of bioactive metabolites. …”
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Pursuing Uniqueness: Unpacking the Social Identity of Young Urban Migrants through Coffee Culture by Agung Dharma Yuda Adi Ramadhan, Dien Vidia Rosa, Hery Prasetyo

Subjects: “…coffee culture…”
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Sensory characterization of the Ethiopian germplasm of Coffea arabica L. conserved in the Colombian Coffee Collection by Juan Carlos Arias-Suárez, Luisa Fernanda López-Monsalve, Rubén Darío Medina-Rivera, Claudia Patricia Flórez-Ramos

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Effect of Cow Urine on the Growth Characteristics of Fusarium lateritium, an Important Coffee Fungus in Zimbabwe by Timothy Gotora, Lawrence Masaka, Marvelous Sungirai

“…An in vitro assay was carried out to establish if cow urine at different concentrations (500 µL/mL, 300 µL/mL, 200 µL/mL, and 100 µL/mL) can be used to control the growth of F. lateritium, the fungal agent causing Fusarium bark disease in coffee. The growth characteristics selected were conidial germination, germ tube length, mycelial growth rate, and sporulation. …”
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