The dried husk of the coffee cherry is hitting markets internationally through small startups and major players such as Starbucks. Read moreRead more
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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There are different factors that affect how much caffeine ends up in a cup of coffee, but how much does roasting really affect it?Read more
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.Read more
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.Read more
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…Read more
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]
In order to make the perfect cup of coffee it’s important to know some pieces of advice about the science involved. TheRead more
An agtech company bext360 is envisioning updating the coffee industry in a unique way – reports Forbes.com. The decade oldRead more
The phenomenal growth of coffee shops (in the UK, but also globally) has consequently meant a rise in energy consumption and the production of waste. It’s estimated that 500,000 tonnes of coffee waste is produced in the UK each year, and 7 million disposable coffee cups each day. It is estimated that less than 1% of these coffee cups are recycled. After the issue reached the mainstream media last year as part of Hugh Fearnley Whittingstall’s ‘war on waste’ there have been many developments.
One of the most common ways in which coffee shops engage in the circular economy is [Sign in to continue]Read more