Tag: Roast & Ground

Recycling Programmes: How Coffee Shops Engage in the Circular Economy

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]

How New Technologies Impact Coffee Equipments? (Part 1)

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

Coffee and the Circular Economy

With the growing number of coffee shops in the UK (and globally) there has also been a rise in associated waste products too: it is estimated that over 500,000 tonnes of coffee waste is produced in the UK every year, which not only leads to high disposal costs, but also millions of tonnes of CO2 and methane. However, there are some companies which are making efforts to shift the coffee industry to a more circular system with its waste than a linear one.

“These black, sodden remains of pulverized coffee seeds have inspired the freshly caffeinated imaginations of scientists, entrepreneurs and social innovators form Melbourne to London to Seoul, sprouting into ideas of real consequence for the coffee industry” [Sign in to continue]

How to Select a Good Cascara?

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]

Why are Espresso Blends so Complex?

The complexity of an espresso blend is something very important for the roaster. It is part of his “savoir faire” and his own knowledge. By coffee roasters, the recipe is the identity of the brand and therefore all recipes are well protected against hard copy. As recipes can’t be protected by IP, a way to do it is to complexify

A Barcode for Ethiopian Coffee Farmers

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In Ethiopia, Arabica coffee beans are now subject to a new tagging scheme. They must be packed into a sacks marked with barcodes that tell to global buyers exactly where the beans are from. Through this tagging scheme farmers can develop more expertise and increase the value of their product before it comes to market. According to Ermias Eshetu, chief executive of the Ethiopia

Black Coffee to help American health and market

CORVALLIS – Coffee offers a wealth of health benefits and a temporarily boost concentration and alertness, and drinking coffee might also lower the risk of liver disease, according to the Linus Pauling Institute. Black coffee is a healthier alternative to coffee flavored with calorie-laden cream and sugar, and it might also help lose weight. A single cup of coffee with 2 teaspoons of

Hotelympia, the UK’s largest hospitality event, back to London

Hotelympia, the UK’s largest foodservice and hospitality event, returns to London’s ExCeL from February 29th to March 3rd. The exhibition brings in the UK the broadest range of future trends, fresh talent and attractions, new products, key exhibitors and insightful speakers. It will be all about operator needs, and the requirements of their business and their customers. From hotels and restaurants