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Why Do Some Producers Grow Coffee Near Active Volcanoes?
Across the world, volcanic soil is commonly viewed as being “more fertile” for growing crops, including coffee. But why is this? Around the world, more than 800 million people – almost 10% of the world’s population – live within 100 kilometres of the world’s 1,431 active volcanoes. While they have immense destructive power, active volcanoes […] The post Why […]
Using The Right Grind Size For Your Brewing Method: An Experiment
Trained baristas know the importance of selecting the right grind size for different brewing methods. In fact, most coffee shops regularly recalibrate their grinders throughout the day to keep drinks consistent. But if you’ve been brewing coffee at home, you might not have considered why grind size is important. This is likely to be the […] The post Using Th […]
“Strong Coffee”: Definitions From Around The World
What is strong coffee? Some people use the term to describe a concentrated beverage, while others associate it with high caffeine content or a darker roast. There are many different definitions of what a “strong coffee” is around the world. It’s therefore important that café owners, baristas, and roasters understand what people might want when […] The post […]
How Can Coffee Traders Raise Brand Awareness?
The Ethiopian Exporter’s Association represents almost 100 green coffee exporters. The question is: how many of them can you name? Exporters and importers invest millions to manage the quality of their coffee as it makes its way from mill to warehouse to port to roaster. A common belief in the coffee sector is that green […] The post How Can Coffee Traders […]
The Success Of Locally-Produced Coffee In The Philippines
Philippine farmers have grown coffee for hundreds of years. The country has produced commercial robusta for decades, with specialty arabica production making up a tiny percentage of the local coffee industry. A number of factors have kept Philippine specialty coffee from reaching a wider audience. Natural disasters, environmental issues, and unstable econom […]
Responsible Coffee Cupping During Covid-19
Professionals cup coffee to observe the quality, aroma, and flavours of a coffee. Cupping is typically carried out in groups, generally to foster discussion and comparison between individual testers or graders. The measures that many countries have put in place to curb the spread of coronavirus have made organising cupping sessions more difficult than ever. […]
How To Take Your Pour Over Brewing To The Next Level
Brewers should be curious and adventurous when making pour over coffee. For those already equipped with a scale, grinder, thermometer, stopwatch, and a few expert-approved recipes, that might sound a bit unconventional. But that’s what these tips are: ways to add an unconventional and innovative spin to your pour over brewing. I spoke to a […] The post How […]
How Flow Profiling Impacts Espresso Extraction
While dose, yield, and brew time are the three main parameters that baristas should focus on when dialling in espresso, there are a number of other important variables. One of these is the rate at which water flows throughout extraction – known as the “flow rate”. Changing the water flow rate is becoming more and […] The post How Flow Profiling Impacts Espre […]
How Does Technical Assistance Affect Coffee Producers?
Climate change and economic instability are major concerns for the coffee supply chain. However, technical assistance could help address this. Agricultural development research has shown that farmers who access it experience improved productivity, income, and quality of life. To understand what technical assistance is and how it helps producers navigate the […]
Reducing Your Coffee Shop’s Milk Wastage
Ingredient waste can be costly for your coffee shop. While it rarely occurs in large quantities, the cost of an errant splash or spill of ground coffee, sugar, or milk can add up – and cut into your profits over time. As milk is a core ingredient in beverages like lattes and cappuccinos, monitoring and […] The post Reducing Your Coffee Shop’s Milk Wastage ap […]