Data Intelligence for the coffee industry
To respond to market trends, Coffee Consulate and INTERGASTRA are offering within the 4th Stuttgart Coffee Summit various lectures, workshops and cuptastings covering the areas of roasting sensory aspects and preparation of coffee and the entire coffee value chain. Visitors to the 4th Coffee Summit, one of the most important meetings for European coffee professionals, will learn everything there is
The idea of blending diverse industries is set to return to the two halls as part of Host 2017: in fact, if in the Gelato / Pastry area, there will be a coffee piazza where the visitors will be able to directly enjoy experiences relating to the precious coffee bean, in the coffee space, there will be a similar gelato
The Belpaese is the home of espresso, 80% of the world’s coffee-making machinery is manufactured in Italy, over nine out of ten Italians drink coffee, according to HostMilano 2017, but we have lost our top-ranking status: today, they say the best coffee is drunk in Sydney or New York, in London or in Portland, but not really in Italy. And yet things
According to Cosimo Libardo, who is now CEO of Toby’s Estate Coffee, the world’s best coffee is Australian! “It’s a totally unique market that centres around the Specialty segment. It all began when consumers started demanding quality coffee, and even big businesses like McDonalds had to adapt. We have 64,000 establishments serving a population of 22 million. The model that has been developed
Having hot coffee available at all times is a boost to your employees. Who can imagine an office which does not have a coffee machine these days? However, buying a coffee machine can be quite a task. There are many benefits of having coffee at workplace, since it is scientifically known to improve performance and productivity. Here is an infographic,
Coffee culture is ingrained in the everyday life, culture and history of Portugal. The Portuguese were crucial actors in expanding the coffee industry into what it is today with Portuguese colonists introducing the coffee plant to Brazil. There isn’t space here to explore the rich history of Portuguese coffee culture, but I will write about this more at some point soon.
Drinking coffee in Portugal is an everyday part of life, with cafés found almost on every street, and espresso being the most common drink. Coffee is significantly cheaper to drink out of the home, than it is in the UK. An espresso wouldn’t usually cost you more than € 1 and in most cases is closer to € 0.50. If you ask for a coffee (um café) an espresso is what you’d be served, although there are regional variations for different coffees too. If you were in Porto and wanted an espresso you’d order um bica, while in Lisbon you’d order um cimbalino (named after the La Cimbali espresso machines). [Sign in to continue]
Coffee consumption has been rising to astronomically high levels all around the world. This comes as no surprise because a hot cup of coffee is what most people want to wake up to. But, do you ever wonder how many natural resources are required to make one cup of coffee? Coffee is one of the major reasons for creating environmental
Refractometers and the “Perfect Cup”
For the last episode of this small review of new techs related to coffee, I will try to consider the use of refractometers for the “Perfect Cup” preparation. Barista’s refractometers such as the VST and Atago are the most popular on the market. I will propose in a future post a scientific and statistical comparison between VST, Atago and the RE40D from Mettler-Toledo (professional laboratory refractometer).
Barista Drive System (BDS) from La Cimbali – Bluetooth communication This tool implemented by La Cimbali in some of their machines and grinders allows facilitating the non-experimented barista work. Using Bluetooth connection, the professional espresso machine and the grinder(s) are able to modify the grinder(s) parameters in order to keep the initial settings for the “perfect cup”, let say 25ml
I am not a «geek» or maybe a « coffeegeek » interested on coffee and how to prepare the best final product based on coffee. As an AST (Authorized SCAE Trainer) for Brewing, Barista and soon Roasting modules, I am very interested on how will new technologies impact the Barista or Roaster work. Let have a look to some of the innovations