Tag: Roast & Ground

Coffee and the Circular Economy

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]

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How to Select a Good Cascara?

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]

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