Tag: Roast & Ground

Cascara and its Rising Popularity: A Coffee By-Product Turned Superfood

Cascara, meaning ‘skin’ or ‘husk’ in Spanish, is the outer peel of the coffee cherry (berry). In biological terms, we can say that cascara contains exocarp and mesocarp. The mesocarp contains a lot of pectins and small sugars while exocarp contains mostly polyphenols. It was for a long time a by-product of coffee production. Today, cascara has an added value as food and food ingredient.

The classic use of this by-product is infusion in hot water, but you can now find it as flour. It can then be used in flour blends to add colour, fibres and caffeine.

So, cascara is becoming popular and we expect in the next few years a big increase of its consumption. Why? Simply because Starbucks is launching a cascara latte. They will make cascara a trendy product.

Now, the most important part of this brief article:

How can I choose a safe cascara ?[Sign in to continue]

Brazilian producers of specialty coffees want to reinforce the sustainable image of the growing in the country

With environmental concerns growing for political reasons, the project Brazil. The Coffee Nation wants to show that there is conscientious production in Brazil. Before accepting a new member, the BSCA – Brazil Specialty Coffee Association, assesses the quality of the coffee, considering characteristics such as color, appearance, and roast shape. On top of this, the organization also certifies that the

The dried husk of the coffee cherry that’s hitting the markets

The dried husk of the coffee cherry is hitting markets internationally through small startups and major players such as Starbucks. Read more

Origin of Some Coffee Defects: Fermented Coffee

A few years ago, a lot of natural coffees were defined as fermented ones. Today, the cursor moved to accept more natural processes and therefore, natural coffees. Flavours are described as “complex” in opposition with “clean cup” for the coffees processed with the washed method.
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Caffeine: How Much Does Roasting Affect it?

There are different factors that affect how much caffeine ends up in a cup of coffee, but how much does roasting really affect it?

SCA Roasting Certification in a Specialty Coffee Plantation

FWC, Spazio Barista and José Ignacio Jijón, have joint forces to offer coffee lovers a unique opportunity to learn about coffee roasting techniques and get a certification, in a coffee plantation and a paradisiac environment.

Origin of Some Coffee Defects – «Baggy»

A few companies have developed hydrocarbon free jute bags. They use Rice Bran Oil (RBO) and the producers of these bags claim that less contamination occurs with RBO compared to JBO.

Origin of Some Coffee Defects

In the 90s, about 20% of Brazil’s coffee production presented the so-called ‘Rio defect’, characterized by a strong off-flavour, often described as medicinal, phenolic, or iodine-like. Occasionally, this defect also occurs in coffees from other origins. Sign up to read more…

The Secrets of the Coffee Capsules in 10 Steps

The coffee market is now clearly split into portioned coffee and Whole grain / Roast&Ground coffee. In Italy, the market share increased by 20% and ESE by 5%, when the overall market is stable. It means that the commodity, simplicity and quality of these products are satisfying more and more consumers.
Now, as a roaster company or independent Barista, you want to launch your own products, how can you do that and what are the main parameters to control when developing your portioned coffee? [Sign in to continue]

The Science for a Perfect Coffee

In order to make the perfect cup of coffee it’s important to know some pieces of advice about the science involved. The info-graphic below, realised by Aqua Cure, outlines some of the most important scientific explanations behind coffee making.

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