Central American coffee refers to coffee beans cultivated in the countries located in the Central American region, including Costa Rica, El Salvador, Guatemala, Honduras, Mexico, and Nicaragua. These countries boast fertile soil, ideal climate conditions, and rich coffee-growing traditions, resulting in a diverse range of high-quality coffee beans.
The best coffee in Central America is subjective and can vary depending on personal preferences. However, some of the most highly regarded coffees from the region include Costa Rican Tarrazu, Guatemalan Huehuetenango, and Salvadoran Finca Hungria. These coffees are renowned for their exceptional quality, distinct flavor profiles, and aromatic characteristics.
The main difference between Central and South American coffee lies in their flavor profiles, growing conditions, and processing methods. Central American coffees, including those from Costa Rica, Guatemala, and El Salvador, are often characterized by their bright acidity, medium body, and nuanced flavors. They tend to have cleaner, more balanced profiles compared to South American coffees and are typically described as slightly less sweet with a more subtle chocolatey aroma.
On the other hand, South American coffees, such as those from Colombia, Brazil, and Peru, are known for their fuller bodies, lower acidity, and rich, chocolatey flavors. These coffees often undergo different processing techniques, such as the washed process in Central America and the natural or pulped natural process in South America, contributing to variations in taste and aroma.
Costa Rica, blessed with nutrient-rich volcanic soil, holds the distinction of being the first Central American country to cultivate coffee on a commercial scale. Coffee, alongside bananas, dominates its export industry.
Coffee cultivation in Costa Rica traces back to 1729, when it was introduced from Cuba. Today, the country boasts approximately 400 million coffee trees, yielding about 1,700 kilograms per hectare. This thriving industry contributes significantly to Costa Rica's economy, comprising around 25% of its earnings.
Renowned for its exceptional quality, Costa Rican coffee, particularly from the Tarrazu region, delights with its light, clean flavor profile and captivating aroma. Only Arabica beans grace Costa Rican soil, with the cultivation of Robusta strictly prohibited.
The finest beans thrive at altitudes exceeding 1,500 meters above sea level, earning the designation "SHB" or Strictly Hard Bean. This label signifies a slower maturation process due to cooler air, resulting in intensified flavors.
Despite being one of Central America's smallest nations, El Salvador boasts a vibrant coffee culture. Its coffee, characterized by its light body, aromatic essence, and subtle acidity, mirrors the region's quintessential flavor profile.
Similar to Guatemala and Costa Rica, El Salvador categorizes its coffee based on altitude, with higher altitude beans often associated with superior quality. Notably, El Salvador is celebrated for producing the Finca Hungria variety, a roast known for its full-bodied yet balanced cup.
Introduced by Jesuit priests in 1750, coffee cultivation flourished in Guatemala, particularly in the southern regions surrounding the Sierra Madre mountain range. This fertile terrain yields coffees revered for their vibrant, spicy notes and intricate flavor profiles.
Guatemala's SHB coffee, renowned worldwide for its full-bodied richness and harmonious acidity, captivates the palates of coffee aficionados. Noteworthy is the "Elephant" bean, prized for its substantial size and exceptional quality.
Prime coffee-growing regions, such as Antigua near Lake Atitlan and Huehuetenango, produce beans of unparalleled excellence. Volcanic eruptions in these areas, occurring roughly every three decades, enrich the soil, further enhancing coffee quality.
Honduras, influenced by neighboring El Salvador, boasts a burgeoning coffee industry renowned for its notable acidity and commendable quality. Like its Central American counterparts, Honduras classifies its coffee based on altitude, with higher altitudes yielding superior beans.
Despite challenges posed by coffee rust, Honduras continues to prioritize innovation in disease-resistant cultivation techniques to safeguard its coffee crops.
As the fourth largest coffee producer globally, Mexico's coffee industry thrives, primarily driven by smallholder farmers. While single estates are less prevalent than in the past, Mexico remains a prominent player in the coffee market.
Chiapas, situated in southern Mexico, stands out as a coffee-growing region, alongside Oaxaca, renowned for its exceptional beans.
Mexican coffees tend to lean towards sweetness, offering hints of citrus, vanilla, berries, and caramel, attributes enhanced by their elevated growing conditions. We take our Organic Mexican to both a medium roast to highlight its inherent flavors of pear and nuts, and a dark roast for a bolder profile that is complemented with subtle undertones of brown sugar for added depth.
Despite facing political upheavals, Nicaragua's coffee industry perseveres, producing noteworthy beans prized for their quality. The regions of Matagalpa, Jinotega, and Nuevo Segovia yield some of Nicaragua's finest coffees, showcasing the country's resilience amidst adversity.
Central America's rich coffee heritage offers a myriad of flavors and experiences for discerning coffee enthusiasts like ourselves! From the lush plantations of Costa Rica to the volcanic slopes of Guatemala, each cup tells a story of passion, tradition, and unparalleled quality. Embrace the journey and savor the essence of Central American coffee excellence here at Fresh Roasted Coffee.
]]>Grinding has been a thing since coffee was a thing, dating all the way back to before 1000 AD. Mortar and pestle, spice mills, and that boxy mill that grinds your beans into a little drawer, with many variations between and certainly beyond. In its infancy, coffee grinding was efficient at best. If nothing else, the coffee got ground, but uniformity was tough to come by. Fast forward to today, where there's no shortage of fully automated sleek, stylish, and sometimes insanely expensive options on the market. It's 2023, after all. While these do-it-all grinders are cool, they don't necessarily keep the process mindful.
Say you're a pour over fan. You weigh the beans, you prep the brewer, you pour the water, you enjoy the coffee. You're putting all your attention and physical effort into your brew. Automatic grinders kind of disrupt that tactile flow. Enter hand grinders. They take up less space than a drinking glass, are packable and durable, feel good to hold, give you a little workout, are precise, and, more than anything, keep you in the coffee zone. Using a hand grinder feels like what lo-fi hip hop sounds like. It's relaxing and pleasantly repetitive. A solid hand grinder is honestly unlike any experience you've ever had.
We were lucky enough to get in a lovely hand grinder from BruTrek. All blacked out with a steel handle and wooden knob, this grinder is a stone-cold stunner. Grinding is a breeze, the screw-on grind cup holds up to 40g of grounds, the handle is easy to remove and reattach, and the adjustment clicks are music to our ears.
Speaking of which, the clicks are key to dialing in your grind. If you take nothing else from this article, remember the clicks.
Hand grinding your coffee may take a little extra time, but it serves as an important reminder to slow down and enjoy what you're doing. You love drinking coffee, so why not make every aspect of making it feel even more real.
]]>“All of our senses come through in stereo. Except smell, arguable the most important one for drinking coffee. Our ears tell us which direction sounds come from, our sense of touch does the same with sensations, and we can tell what part of our tongue is lighting up with different flavors. Even the two little cameras that are our eyes work together to create a three-dimensional image. So why then, not our nose?”
continue reading ➞“In the early days, specialty coffee was closely associated with light roasted coffee; so much so that it became deeply ingrained in its ethos. Today, many in the industry are turning away from light roasts. Does this say something about the direction specialty coffee is headed? In some ways, specialty coffee favoured light roasted coffee as a response to the dominant presence of dark roasts across the industry. It offered a way for brands to differentiate themselves from large, commercial coffee companies that adopted traditional roasting styles.”
continue reading ➞“The history of coffee is, well, complicated. We generally understand it to have originated in Ethiopia and making a rather prodigious stop in Yemen before proliferating around the world. But how, exactly, did it go from Africa to Western Asia to spanning the Coffee Belt and beyond?”
continue reading ➞“Growing high-quality coffee requires great skill and attention to detail. Beyond implementing farming best practices, harvesting and sorting cherries are essential parts of the process. Many farms choose to manually pick and sort cherries, with some even having no option but to harvest them by hand. These methods, however, can be laborious and time-consuming, and often lead to higher costs for producers. As a result, some coffee farmers are turning to mechanised solutions to harvest and sort cherries - and thereby improve coffee quality.”
continue reading ➞With Fresh Roasted Coffee, you don't have to worry about your Kona being legit. Our Hawaiian 100% Kona comes from Hala Tree Coffee, where it is carefully cultivated by Jean Orlowski and his wife. What started as a six-acre plot (only two of which had coffee trees growing) turned into a thriving coffee operation. For the Orlowskis, however, it wasn't just about producing Kona coffee, it was about producing the best possible Kona coffee. Hala Tree's mission is to improve coffee production throughout Kona, supporting and managing farms on behalf of other Kona producers. You deserve Kona coffee exactly as it should be: 100% true to origin.
We bring our 100% Kona to a medium roast to highlight its coconut and zesty citrus notes, underscoring them with rich molasses. Hala Tree uses wet processing to deliver a clean cup with bright acidity, and then combines sun and mechanical drying before hulling the beans to prevent a burnt taste while roasting. Our Kona selections are not blends. 100% of the coffee in each Kona bag or coffee pod is Kona coffee. If you want truly 100% Kona coffee, FRC is the way to go.
]]>“For some coffee producers, experimental processing methods are a useful way to elevate coffee flavour and quality. At the same time, more roasters and consumers are increasingly being drawn to these advanced processing techniques, and in turn are being exposed to new ways of experiencing coffee. One of these methods is lactic fermentation: a process championed by the innovative La Palma y El Tucán in Colombia. Classified as anaerobic fermentation, the process involves creating an ideal environment for the growth of lactobacillus cultures. This usually results in a creamier mouthfeel, as well as more yoghurt-like flavours.”
continue reading ➞“For quite some time, the way that people drink coffee has been changing. It seemed inevitable, then, that it would cease to be limited by the daytime, and break into the night. Historically, traditional 8am to 4pm operating hours haven't given cafés much time to generate sales. However, the industry has evolved in recent years in a way that allows businesses to extend this window, and serve evening coffee. For example, as a more health-conscious, younger demographic enters the consuming market, many are shifting away from alcohol and seeking spaces that provide an alternative to bars. In some cases, an evening coffee has become a popular choice - whether in a coffee shop, or at home.”
continue reading ➞“The healthful side effects of consuming coffee normally come with one qualifier: it can't be sugary coffee. Excess sugar in one's diet has been shown to have a litany of adverse side effects, so it stands to reason that those extra pumps of vanilla in your daily latte would add up. But a new study states that, actually, you can have a little sugar in your coffee, as a treat. As reported by Medical News Today, researchers from Denmark and the Netherlands found that adding sugar to coffee and/or tea didn't have any appreciable effects on a person's health.”
continue reading ➞“Out of all the green coffee competitions in the industry, Cup of Excellence (CoE) is arguably the most recognisable and influential. Designed to acknowledge exceptional coffees and promote more transparent pricing, since 1999, the competitions (and their ensuing auctions) have helped shape specialty coffee as we know it today. On 23 October 2023 - for the first time in 24 years - CoE updated its rules to now include three distinct categories: dry process, wet process, and experimentals.”
continue reading ➞“It turns out, coffee can be a bit of a loose concept once we develop a taste for it. For nearly 200 years, scarcity, austerity, and ingenuity have all helped coffee drinkers drink coffee that, well, isn't coffee. Now, 21st century health concerns and a booming beverage market drive entrepreneurs to launch new coffee substitute products using some old school recipes and some new tricks. But what exactly are these drinks substituting? And why are we faking our coffee in the first place?”
continue reading ➞“When searching for a tea emoji on most text messaging apps, a range of options appear. One shows what looks like green liquid in a white bowl. Another features a saucer and a cup filled with a darker liquid that doubles as coffee. These emoji's designs allude to the long history of tea, tracing how this centerpiece of a cherished Asian tradition grew into a global beverage. For most of recorded history, the word 'tea' referred to green tea from China and later Japan—illustrated by the emoji officially called 'teacup without handle.'”
continue reading ➞“There's a reason why both businesses and consumers invest in fully automatic coffee machines: unparalleled convenience. These machines can grind, tamp, and extract coffee at the touch of a button, with some even able to foam and dispense milk to make a range of drinks. To add to this, the precision of fully automatic machines is only improving. Now more than ever, users are able to control different variables - ranging from grind size to extraction time to how much microfoam is dispensed. However, the argument still remains that these machines can diminish the 'craft' of making coffee.”
continue reading ➞“Adults who regularly drink coffee in their midlife adult years may have significantly reduced physical frailty later in life, according to a new study involving 12,000 participants. Led by researchers from the National University of Singapore (NUS) using data from the Singapore Chinese Health Study, the study found an association between increased caffeine intake through coffee or tea and decreased incidence of physical frailty in aging.”
continue reading ➞“Any roaster will tell you that every coffee is different. Whether it's different origins (or even regions), varieties, processing methods, or bean densities, there are many factors which influence how you roast coffee. It's ultimately a roaster's responsibility to bring out the best characteristics of each coffee - and potentially highlight more of its nuanced qualities. So bearing in mind that no two coffees are exactly the same, roasters will need to develop different roast profiles for each one to get the best results. But is there a universal approach to roast profiling that coffee professionals can follow - and then tweak accordingly for every coffee? Or is it best to take a different approach every time?”
continue reading ➞“When she learned that Mahlkönig had a tattoo artist in their booth at Expo this year, Kat Padlan, operations manager at Lucky's Coffee Roasters, immediately signed up. It was past due time and seemed like a sign from the universe. 'I thought, 'Well damn, if there isn't a better time to get a coffee tattoo in the coffee city of Portland, at the biggest coffee convention in the world, I don't know what better timing it is,'' she told me.”
continue reading ➞“Milk proteins play a central role in creating microbubbles during the foaming process. Before heat is introduced to milk, the proteins are in 'clusters'. As the temperature increases, these clusters unravel into a different structure. This process is known as denaturation - a chemical change where the structure of the milk's whey proteins alters permanently. This is what allows milk to 'stretch'. As this happens, the proteins begin to form around the air being injected into the liquid.”
continue reading ➞“In recent years, standardised systems like the SCA Arabica Cupping Form have been developed to assess coffee quality. These methods score features like acidity, balance, body, and flavour profile to determine cup quality and overall value. The SCA cupping protocol and others like it have become universally recognised across the industry. However, while these tools have been honed over decades, they fail to address a problem at the heart of human-led sensory assessment: individual bias. The protocols are structurally sound - but no matter how hard we try to be impartial, human involvement in the process cannot be unbiased.”
continue reading ➞“Over the years, we've seen many competitors opt for additions like cryodessicated milk and lacto-fermented fruits. While it's true that such ingredients have helped to elevate the signature beverage round, many aren't sourced from coffee-producing countries. But considering that competitors focus so heavily on coffee origin and processing methods, there is an argument they should also extend the same level of attention to detail to their signature beverage ingredients. Moreover, should WBC participants also try to incorporate more ingredients from producing countries in their routines?”
continue reading ➞“In recent years, we have seen some major changes in how coffee shops and competitors prepare pour overs - largely with an overarching focus on controlling as many extraction variables as possible. In line with this, a much wider range of manual and automatic pour over brewers are now available - with some models designed to impact brewing variables in different ways. So it's clear that pour over coffee is changing. But what might the future hold?”
continue reading ➞“The Nordics will soon see the arrival of a brand-new coffee festival: Nordic Coffee Fest is set to take place February 24-25, 2024, at Gothenburg, Sweden's waterfront venue, Eriksbergshallen. The event—which aims to become the largest and most sustainable coffee festival in the world—will offer a variety of activities, including tastings, lectures, master classes, and competitions. Nordic Coffee Fest is organized by Ordna Event Agency, a creative event and marketing firm known for producing events within the coffee industry, including The Barista League, an international barista competition that promotes accessibility and community.”
continue reading ➞“For many years, specialty coffee charted its own course - not indifferent to the preferences of its consumers, but sure of its path. However, a certain demographic is emerging that's becoming increasingly difficult to ignore. Gen Z and young millennials have a purchasing power valued at over $360 billion globally. Looking at recent changes in the specialty coffee sector, it is clear to see that many businesses are responding to this. Of course, the impact of young coffee consumers on the industry varies across different markets. For instance, the younger generation's preference for convenience is driving substantial changes within the industry, but the nature of these changes differs from region to region.”
continue reading ➞“What's in a name? Would not a rose by any other name smell just as sweet? Have Geshas lost their price-fetching nuance now that we've done away with that problematic 'I'? (Most of us anyway.) A name is a name is a name, a collection of sounds and letters signifying an unchanged referent. But what if the name is… wrong? Thus is the case with the Pink Bourbon. There were two things we thought we knew for certain about one of the hottest varieties on the planet right now: its cherries were pink and it was a Bourbon. Turns out, one of these is wrong. In an article published today, Cafe Imports finds that Pink Bourbon isn't a Bourbon at all, but an Ethiopian landrace variety.”
continue reading“Unlike extraction methods that use hot water, cold brew coffee methods struggle to effectively extract the volatile compounds linked to more complex flavour profiles. Despite these challenges, the global cold brew coffee market was valued at over $400 million in 2021 and is expected to grow annually by 23% over the next five years, reaching approximately $1.3 billion by 2027.”
continue reading“When the Specialty Coffee Association announced that plant milks could be used during the milk beverage course at the 2023 World Barista Championship, many in the industry had been anticipating this rule change for some time. Over the past few years, several national Barista Championship competitors had openly defied the prior rule which stipulated they could only use cow's milk. Ultimately, these competitors' decisions to willingly score zero in the milk course round played a key role in changing the format of the WBC - and many would agree for the better.”
continue reading“It goes beyond a source of caffeine; it represents a tranquil moment to savour before the day begins. Coffee shops in Italy are also social hubs. The act of grabbing a cappuccino often means catching up with friends, discussing the latest news, or simply watching life go by. As such, the cappuccino is often emblematic of the Italian pace of life - unhurried and enjoyed. In an era of instant gratification, it stands as a symbol of taking time to enjoy life's simple pleasures. Furthermore, just like pizza and pasta, the cappuccino is seen as a testament to Italian culinary prowess. Its global popularity is a source of pride as it showcases the country's influence on international food culture.”
continue reading“If you think froth is 'so 2020,' be assured it's still cool. Cold foam is here (and here, and here) to prove it's a lasting trend. Cold foam is a fluffy, frothy topping of aerated (but not heat-steamed) milk that floats atop cool beverages like one of Bob Ross' happy little clouds. It is usually prepared with skim milk, and it's often slightly sweetened.”
continue readingBlack tea grades are denoted by series of letters (sometimes ending in numbers) that begin specifically and end generally. For example, SFTGFOP stands for Special Finest Tippy Golden Flowery Orange Pekoe. To a newbie, this means nothing. At the very least, it could be interpreted that this tea tastes like flowers and oranges, is fancy, and whatever a pekoe is. Fancy is sort of correct, but there's much more to unpack here, so let's break it down in reverse order.
Each addition to a grade's acronym demonstrates an increase in quality. Thankfully, SFTGFOP is as fine as it gets without adding numbers into the mix. Nowhere will you find Super Ultra Mega Special Finest Tippy Golden Flowery Orange Pekoe.
Broken tea leaves tend to be stronger when brewed than whole leaves and are still considered high-quality. The only difference between whole- and broken-leaf grading is a B is added after Orange Pekoe (OP) in the name.
Are you kidding? With how granular whole-leaf grading gets, of course there are more black tea grades. Though they don't sound as appealing—Fannings and Dust—they aren't necessarily low-quality teas. Like we said before, tea grading is all about looks, not taste. Fannings and dust are tea leaves crushed and cut into teeny-tiny particles. They're often used in tea bags and iced tea mix, as they release all the goods much faster than leaf tea since more particles are directly in contact with the water.
Positively Tea only sources high-quality, organic whole-leaf teas, so you'll never receive a bag of Dust. If you're a fan of Fannings, though, I bet we have your favorite tea in a broad, beautiful leaf. Not trying to brag, but you might just like it more. You'll just have to taste and see.
If your tea tastes good, the grade shouldn't matter. Understanding the grade, however, can be a means of more closely connecting with the tea you're enjoying. After all, SFTGFOP1 and the like are gorgeous teas that required so much care to cultivate. A little applause is warranted. The same goes for Dust tea. Really, all tea is beautiful. Whether or not it tastes as good as it looks is a whole different article.
]]>“A hands-on farming day with the Lahu hill tribe offers travellers a unique insight into how remote communities are working towards a more sustainable future. Like a finely brewed macchiato, roasting your own coffee beans is a layered affair. Standing at the bench of a makeshift mud-brick hut deep in northern Thailand's fertile forests, coffee farmer Lo-Ue Jayo is about to guide me through my first coffee-making lesson using a 72-year-old Probatino roaster.”
continue reading“It's something of an understatement to say the US loves to drink coffee. For almost as long as the country has existed, US Americans have been consuming coffee - and the amount only continues to increase. On 19 September, the National Coffee Association (NCA) published its autumn 2023 National Coffee Data Trends Report, which monitors the biggest evolving trends in US coffee consumption over the past seven decades. The report found that coffee remains US Americans' ‘favourite' beverage - with 63% of those surveyed drinking coffee every day.”
continue reading“As it has in past editions, the Coffee Barometer made a massive splash throughout the coffee industry upon its latest release two weeks ago, as it outlined some of the largest failures (and opportunities) related to corporate sustainability in coffee. The report and its companion interactive website read something like a counterpoint to typical corporate sustainability reports in which companies conveniently ignore the fact that they are contributors to — or beneficiaries of — the very problems that they are claiming to solve.”
continue reading“At the 2023 WBC, […] several of the top six competitors chose to use lesser-known varieties - including winner Boram Um with Pink Bourbon and second runner-up Jack Simpson with Ombligon. Representing Hong Kong, fourth runner-up Dawn Chan also used a more exclusive variety called Typica Mejorado. Dawn sourced the coffee from Finca Soledad in Ecuador. Not much is known about the origins of Typica Mejorado, nor its market potential.”
continue reading“They are also both ritualistic beverages linked to people's habits. This could be associated with the caffeine and alcohol content of each drink, and how our brains and bodies react to them. The ‘energy boosting' quality of caffeine and its association with improved productivity has led to its habitual consumption during the day. On the other hand, alcohol increases serotonin levels and other neurotransmitters in the brain, which can induce feelings of relaxation, sociability, and confidence. As such, people drink it to unwind, often in the evenings and paired alongside food.”
continue reading“Most coffee lovers typically dump the used grounds from their morning cuppa straight into the trash; those more environmentally inclined might use them for composting. But if you're looking for a truly novel application for coffee grounds, consider using them as a sustainable material for 3D printing, as suggested by a recent paper published in DIS '23: Proceedings of the 2023 ACM Designing Interactive Systems Conference.”
continue reading“Objectively, we define 'specialty coffee' by a score of 80 points or above on the Specialty Coffee Association's 100-point scale. Alongside quality, there are a number of more holistic defining characteristics of specialty coffee, such as sustainability, traceability, transparency. But given that consumption is increasing across the globe, it's also fair to assume that the definition of specialty coffee is evolving. Now influenced by many different social and cultural factors, industry professionals and consumers alike have started to develop their own personal relationship with specialty coffee.”
continue reading“It would be reasonable to think that I would relish the opportunity to meet Mr. Lynch and serve him a cup of coffee, given how much he loves it and how I've dedicated my professional life to it. This is not the case, however. That's because I have seen Lynch's 2001 film Mulholland Drive, and therefore the idea of serving coffee to David Lynch terrifies me.”
continue reading“It's clear that specialty coffee sees plenty of potential with the quality of these varieties. In turn, the market for high-quality low-caf coffee is slowly but steadily growing. Another coffee variety which is naturally low in caffeine is AC1. First discovered in Ethiopia, the Instituto Agronômico de Campinas (IAC) has carried out extensive research on this coffee to better understand its market potential. And there have been some promising results, too.”
continue reading“It's been recognised as a species capable of withstanding the impacts of climate change - able to survive warmer temperatures and resist pests and diseases. As the availability of land suitable for growing arabica diminishes, it is increasingly regarded as a viable long-term alternative. […] Once disregarded as an inferior species by the specialty coffee community, robusta is now being hailed as the industry's potential saviour. This conversation has been loud and difficult to ignore in recent times.”
continue reading“We wouldn't have some of these unique varieties without extensive research and breeding programmes. One example is World Coffee Research's (WCR) Innovea Global Coffee Breeding Network, which first launched in November 2022. Through the network, WCR and its partners have created new and improved breeding populations. These will be available to producers in several coffee-growing countries. On 30 August 2023, WCR announced that the first 5,000 'genetically unique' seeds developed by the Innovea Global Coffee Breeding Network were sent to seven partner countries. This marks a major milestone in the world's largest collaborative coffee breeding programme in 50 years. Potentially, it could also lead to substantial change in the global specialty coffee sector.”
continue reading“Mental disorders contribute greatly to the global health burden, with depression and anxiety disorders being the leading causes of disability worldwide. […] In view of the high level of coffee consumption, the impact of coffee intake on health outcomes has attracted considerable research attention.”
continue reading“Now more than ever, home roasters, coffee shop owners, baristas, and producers are more interested in roasting their own coffee. While it can certainly be an exciting new venture - or even a natural career step - for many industry professionals, starting a roastery or small-scale roasting operation can also be a daunting task.”
continue reading“There's nothing like a hot cup of coffee in the morning, but what about trying that coffee on a plate? From espresso-rubbed steaks to decadent desserts, there's some sublime dishes perfect for the coffee lover.”
continue reading“Sitting down and writing out a definition of coffee is much like one of those exercises of 'describe milk' and 'describe meat.' It is surprisingly difficult, and in both of those industries, the very nature of naming a product has been expensively battled out in the US courts (with legal proceedings that continue today). I have never considered myself a coffee purist; I will die by my love of espresso tonics and espresso-based non-alcoholic drinks. But then I was presented with a drink that looked like coffee, tasted like coffee, but contained no ingredients derived from the coffee shrub. This experience confronted me with an unexpected question: 'Is this still even coffee?'”
continue reading“Blends weren't avoided for so long for no reason. They can be challenging to work with and can lack the clarity of flavour found in single origin coffee. So has the specialty coffee community reverted backwards, or has the way we roast blends developed? A roaster must first choose blend components - typically including a base note, a mid-palate note, and a high note. Following that, they need to establish a ratio that will create a balanced profile. However, certain factors can make this hard to achieve. For example, blending two or more coffees that have different bean sizes or densities could result in uneven roasting - with at least one component either under or over-roasted.”
continue reading“It's fair to say that most customers expect baristas to pour latte art for their milk-based coffee drinks - and rightly so. Not only do crisp, high-contrast latte art designs add to a beverage's aesthetic appeal, they also showcase the barista's skills and passion for specialty coffee. In line with this, latte art will always serve an important role in coffee shops. However, in recent years, the industry's growing reliance on automation and push for innovation have led to the development of more unique beverage technology. This includes digital printers - also known as latte art printers.”
continue reading“The coffee industry has an opportunity to lead by example. The Paris Climate Agreement set a target to reduce greenhouse gas emissions and prevent global temperatures from rising by more than 1.5 degrees. However, global temperatures continue to climb - the need for sustainable action is more urgent than ever. As well as being a contributor to climate change, the coffee industry is also one of the most vulnerable to its effects. Some believe the environmental vulnerability of the coffee sector provides the greatest incentive to undertake carbon reduction projects.”
continue reading“The longer the coffee takes to develop, the more complex sugars it produces. This extended maturation process results in sweet profiles with greater flavour clarity. This is also why high-altitude coffees have higher bean density. […] Additionally, higher elevations typically offer better drainage for crops than lower areas of the watershed. This means that less water is retained within the beans, leading to a higher concentration of sugars within the fruit.”
continue reading“Purchasing ground coffee offers clear benefits. For those without a grinder, and for those that prioritise a quick and uncomplicated brew method at home, it's the obvious choice. Outside of these factors, however, there are convincing reasons to buy whole bean coffee - and it starts with the roasting process. During roasting, coffee develops chemical compounds that give it flavour and aroma. After the roast is finished and the coffee is exposed to air, it begins to lose these compounds. This process is inevitable, but what we can control is what happens after - when the coffee is ground. Essentially, grinding coffee increases its surface area, accelerating this process.”
continue reading“Many variables go into creating the perfect roast profile—equipment, the green beans, charge temperature, development time and more. One variable often overlooked is batch size. Batch size is just as it sounds—the size of the batch of coffee you are roasting, or how many pounds (or kilos) of green coffee you load into your roasting machine at a time. Roasting machines come in various sizes, and they are typically named to reflect drum capacity, or maximum batch size.”
continue reading“Now, Easto has turned her attention to the art of tasting coffee with her new book How To Taste Coffee. Releasing October 24th by Agate Publishing, How To Taste Coffee takes the same approach of Craft Coffee and applies it to tasting. In her well-researched second outing, Easto breaks down the science, terminology, and practice of cupping coffee and packages it for an audience that probably hasn't had formal palate training, which of course she provides exercises for that as well.”
continue reading“Many coffee professionals choose to become Q graders for a number of reasons. Whether it's to know more about sourcing green coffee or achieving more defined roast profiles, the Q grader certification programme can be a useful - or even necessary - tool to progress in your specialty coffee career. In light of this, certifying as a Q grader has become something of an industry standard. But like many other certifications across the coffee supply chain - ranging from carbon neutral to organic - maintaining a Q grader license requires regular recertification. So how often do coffee professionals need to retrain as Q graders and why?”
continue readingIn 2022, we crafted a brand-new blend brewed best on the rocks and put it in our Cold Brew Filter Packs. Cold brew coffee is already super convenient. Put in minimal work the day before and reap the benefits 'til it's time to brew another batch. That minimal work, however, can suck sometimes. Coarse-grinding medium and light roasts creates silverskin, which sticks to your grinder's dosing up (RDT helps); cold brewer filters can have slim necks, so you're spilling ground goodness all over the place; it's easy to overshoot your ratio and end up with a watery brew; some cold brewers can't steep at room temp because they're not airtight, which reduces extraction potential. Cold Brew Filter Packs make it even easier.
All you need are two Filter Packs, a sealable container, water, and patience. The waiting is the hardest part, but you don't want to rush perfection.
We've got FRC Cold Brew Blend, FRC Decaf Cold Brew, and our newest, Frostbite.
We started with FRC Cold Brew Blend, a coffee that flourishes in the fridge, featuring notes of silky milk chocolate, caramel, and almond butter. An all-around crowd pleaser, this coffee gives you that coffee coffee vibe you're looking for. Dress it up how you like, FRC Cold Brew retains its nutty-chocolate baseline throughout.
We don't gatekeep, so our natural next step was to create a decaf version with a similar flavor profile. FRC Decaf Cold Brew is a bit bolder. It's rich with notes of malt and dark chocolate, which play exceptionally well with a splash of oat milk and simple syrup. We love our decaf drinkers, so we sourced the finest water-decaf beans to give you the truest-to-origin taste possible. For real, though, you won't even notice it's decaf.
The newest brew on the block, Frostbite is our most eclectic cold coffee yet. It's a blend of Fair Trade Organic Central and South American and African beans with prominent notes of dark chocolate and nougat that transform into lavender as it warms up. Cooler still, Frostbite comes in a fully printed, blue-monochrome bag adorned with icicles, snowdrifts, and a yeti grinning its pick-sharp teeth from horn to horn.
]]>“The plant milk sector has undergone a substantial amount of investment in recent years. As such, it is understandable that it is perceived as 'overshadowing' dairy. The coffee sector has certainly played a role here. In the early days, major plant milk brands targeted coffee shops to establish their product as the best alternative to dairy. These efforts have contributed to dramatic changes in consumer habits. Recent surveys show that 60% of consumers have tried plant milks in coffee shops, and the New York Times reports that in 2022, Generation Z bought 20% less dairy milk than the national average.”
continue reading“Most specialty coffee shops serve drinks in ceramic cups or wide-mouth, thick-rimmed glasses. With wine, however, most sommeliers or bartenders use stemware glasses which consist of three parts: the bowl, stem, and foot. According to world-renowned sommelier Aldo Sohm, the type and shape of a wine glass has a huge impact on sensory perception. In his book Wine Simple, Sohm explains that a well-designed wine glass helps concentrate the aromas which are specific to a certain type of wine. This means the aromatic compounds 'hit' your nose and tongue in the right way, which helps to elevate the flavours.”
continue reading“A group of Australian engineers have devised a method to make concrete 30% stronger by adding spent coffee grounds that might otherwise be destined for landfills. For the research project, a team at the Royal Melbourne Institute of Technology (RMIT University) turned to pyrolysis, a process that involves heating organic waste in the absence of oxygen. Spent coffee grounds were converted to biochar through a low-energy, oxygen-free environment at 350°C (662°F), then added to concrete mixtures. The team found that the biochar additive actually strengthened the concrete.”
continue reading“Sri Lanka, formerly known as Ceylon, is an island nation in South Asia situated off the southern tip of India. As far back as the late 1800s, Sri Lanka was a prominent producer of coffee. In fact, it was one of the biggest coffee-growing countries in the world during the 1860s. Sadly, however, production volumes began to decline shortly after for a number of reasons. Today, although the country is not widely recognised for its coffee, its unique tropical climate is well suited for coffee production. Moreover, as a result of climate change, coffee cultivation is becoming more widespread in Sri Lanka.”
continue reading“Over the years, specialty coffee has embraced many different flavour combinations and signature beverages. These include the espresso tonic and pumpkin spice latte. However, for now, it's unsure whether the same can be said for olive oil coffee. While high-quality olive oil can taste sweet, fruity, and herbaceous, most people only associate it with savoury cuisine. In line with this, it may take some time for olive oil coffee drinks to become more popular.”
continue reading“Puck distribution plays a crucial role in achieving balanced and even espresso extraction. A good grinder with sharp burrs will certainly help deliver a consistent grind seize, which helps to deliver even extraction. However, this can be made redundant by poor puck preparation. With good puck prep, each coffee particle has the best chance of being extracted the same as the one next to it. This will give more balanced flavour profiles and more clarity in the cup. Despite this, the coffee puck does not extract evenly. Typically, water passes through the puck at different flow rates and temperatures during extraction, and therefore extracts the particles at different rates.”
continue reading“'Ombligon has similar characteristics to Caturra, such as wide leaves, cherries which grow close together, branches which grow vertically, and high yields,' [Juan Pablo Campos, founding partner of Lojas Beans,] tells me. 'However, many Colombian coffee professionals agree that Ombligon could be a natural mutation of other varieties like Pacamara, Bourbon, or even Castillo - mostly because of the high yield potential and resistance to coffee leaf rust.' Producers in Huila, Colombia grow Ombligon at different altitudes, but between 1,600 and 1,800 m.a.s.l. tends to work best.”
continue reading“World Coffee Research (WCR) late last week announced the launch of a publicly available database designed to make genetic fingerprinting of arabica coffee varieties more accessible. The database is freely accessible to private and public labs for coffee variety verification using 'SNP markers,' molecular genetic markers that can be analyzed more quickly and at a lower cost than other genetic markers, according to the nonprofit group.”
continue reading“While convenience has always remained important to consumers, demand for higher-quality coffee and more innovative beverages are also key drivers of rapid change in the sector. As out-of-home coffee consumption recovers in many major consuming markets following the pandemic, coffee businesses need to ensure they meet the ever-changing needs and demands of consumers.”
continue reading“From farming stock, Mary [Butsina] first went to work with her father at the age of 10. Profits from his coffee crop paid her school fees. She married into coffee, too, with her husband giving her 100 trees as a wedding present. But Mary's since planted more than 300 herself and joined a women's cooperative. 'The aim was to reduce the dependence of women on men in coffee,' she says. She's one of around 100 women members, although husbands have been allowed to join too — as they tend to own the coffee plantations and support their wives in the business — which has brought the total membership to 200. And the collective has inspired others, too. 'More women have started to plant their own coffee,' Mary says.”
continue reading“In many countries around the world, a growing number of consumers are drinking more and more cold coffee beverages. These purchasing decisions can even transcend seasons - with cold coffee drinks becoming more popular all year-round, too. In line with this, it comes as no surprise that in its 2023 third quarter financial report, Starbucks stated that cold drinks now represent 75% of sales in the US. In recent years, we've also seen similar growth in the cold coffee market segment for other large chains as well. Ultimately, this shows that coffee consumer behaviour is evolving - and this change is likely to be permanent.”
continue reading“The cognitive ramping-up effect of coffee is not a new phenomenon. Hell, it's not even new to the investigatory eye of the scientific community. You don't really need at this point for any new research paper to tell you that coffee has a way of increasing brain functioning, it is at this point a known commodity, but still, maybe it's sometimes nice to hear it anyway? And if you are so inclined toward such words of affirmation, then good news! A new study has scanned people's brains and found that drinking coffee can boost your brain power.”
continue reading“According to the International Coffee Organisation, the ideal moisture content for green coffee is between 8% and 12.5%. This ensures roasters can get the best results from their coffees, as well as allowing customers to experience the full spectrum of flavour and aroma. As a general rule, during transit and storage, there should be as little exposure to moisture as possible to protect the integrity of green coffee. However, if packaged or stored incorrectly, moisture levels can fluctuate - effectively meaning quality can slip. Coffee beans can also become stale and age more quickly.”
continue reading“Specialty coffee's fixation on single origin coffees has become more and more pronounced. As well as the perception of higher quality, transparency and traceability have become increasingly important for consumers - people now want coffees which have a “story” behind them. However, in recent years, blends have made something of a comeback. At previous World Barista Championships, we have seen more and more competitors use blends as part of their routines.”
continue reading“The German Coffee Association (Deutscher Kaffeeverband) and a prominent German food science nonprofit have published initial results of a three-year research project on espresso extraction. While currently only published in German, the results have led to a new 'Espresso Brewing Control Chart.'”
continue reading“It's an all too familiar experience for those of us who have drank too much coffee: shaky hands, a rapid heart rate, and an underlying sense of anxiety. These side effects are often the result of consuming high levels of caffeine - hence the term caffeine 'jitters'. For many industry professionals (and even consumers), drinking and tasting coffee is part of their daily routines, making it somewhat unavoidable. However, many people also want to regulate their caffeine consumption - especially those who are particularly sensitive to this stimulant.”
continue reading“China's coffee market has been growing rapidly over the last few years and is now considered a benchmark for any emerging coffee-consuming country. In that time, Chinese coffee consumption has gone through many phases. 'In the nineties, coffee was marketed in China as an affordable luxury,' says Stuart Eunson, managing director of Arabica Coffee Roasters in Beijing. This continued into the 2000s, as global coffee brands entered the Chinese market and began to establish a coffee-drinking culture. From 2006 to 2016, Chinese coffee consumption grew at an annual average of 22%.”
continue reading“One of the most significant contributions to the coffee industry's carbon footprint occurs towards the end of the supply chain. Roasting typically involves burning fossil fuels, leading to the emission of greenhouse gases. On average, 1kg of coffee produces 5kg of carbon dioxide. Once roasted, coffee then needs to be packaged, shipped, ground, brewed, and disposed of. According to research, this final stage accounts for over one-third of the coffee industry's total carbon footprint. As such, many coffee shops and roasters are exploring ways to reduce their carbon emissions.”
continue reading“Between the late 1860s and early 1910s, Vienna was the capital of the Austro-Hungarian empire - making it something of a cultural melting pot in Europe. At the turn of the 20th century, coffee houses became important meeting places for intellectuals and artists to discuss social and political issues, among other topics. For the price of just one coffee, customers could stay for as long as they wanted without being disturbed. In fact, some people even used to have their post delivered to coffee houses - a clear indication they served as a third place for many people at the time.”
continue reading“As the world's foremost hub for culture, quality of life, sustainability, and the arts, Copenhagen's distinguished reputation extends to its specialty coffee culture. The city's progressive approach to business, technology, design, and trade further amplifies its standing as a global leader, making it an ideal destination for coffee enthusiasts and professionals to gather at Europe's premier coffee trade show.”
continue reading“For many, it's unexpected that so few competitors used plant milks at the 2023 World Barista Championships. Around the world, plant-based milks - particularly oat milk - have become immensely popular in coffee shops. In 2022, sales of refrigerated oat milk increased by 37% to US $512 million - evidence that the market continues to grow year-on-year. Some specialty coffee shops, in fact, claim that oat milk is ordered just as much as cow's milk at some of their locations.”
continue reading“Alongside the creamy texture and natural sweetness, latte art is a huge part of why milk-based drinks are so widely consumed. The aesthetic appeal of latte art, as well as the well-textured microfoam used to pour it, add to the overall beverage experience. However, with an ever-growing range of milks now available on the market - including plant-based options - it can be challenging to know which types of milk are most suitable for latte art.”
continue reading“Coffee lovers may be benefiting from more than just a caffeine boost, as research shows that compounds found in a shot of espresso may help to prevent the development of Alzheimer's. A study shows that a shot of coffee can inhibit a process believed to be involved in the onset of Alzheimer's disease. Although the exact mechanisms that cause Alzheimer's and dementia are still unclear, it's thought that a protein called tau plays a significant role.”
continue reading“Some herbal alternatives can enhance energy levels without the residual jitteriness some individuals experience after drinking a beverage containing caffeine, such as coffee or tea. Research suggests that maca coffee, a caffeine-free herbal beverage made from powdered maca root, may help increase energy and stamina, as well as potentially support other body systems, such as reproductive and sexual health.”
continue reading“The report of this harrowing tale first came via French newspaper Les Dernières Nouvelles d'Alsace. In it, the woman, who asked to remain anonymous—presumably to hide her secret identity—states that she was sitting out on her terrace in the Schirmeck commune in the northeastern part of the country, enjoying a nice cup of coffee and a chat with a friend, when she felt a strike to the ribs.”
continue reading“For some science-minded people, espresso can be a never-ending trip down the rabbit hole, where aspects like fines migration, flow rates, TDS, extraction yield and water chemistry beg far more questions than answers. One of those people is Robert McKeon Aloe, author of the new book Engineering Better Espresso: Data Driven Coffee. Although not a professional barista, Aloe has posted hundreds of journal-style scientific articles over the past five years […] examining nearly every variable at play in pulling a shot.”
continue reading“Education plays a crucial role in the specialty coffee sector. Without the focus the industry has had on education in recent years, we arguably wouldn't see anywhere near as much innovation as we do today. Over the years, as research and development has evolved in the industry, we have seen a growing interest in education about specialty coffee. In turn, it seems a growing number of companies have also started to invest in educational resources - which has several benefits for coffee professionals and consumers alike.”
continue reading“What defines success at a coffee shop? It's not the cafe's aesthetics or the number of Instagram followers—it's a shop's ability to deliver a consistently high-quality experience. On top of superior customer service, loyal customers expect the same great-tasting coffee every time they visit. But how do you control beverage quality as your coffee shop adds new coffees to the menu, hires employees, and experiences increases in customer traffic? As a coffee business grows and changes, inconsistencies in coffee quality can pop up, leading to unhappy customers and damage to a shop's reputation.”
continue reading“The specialty coffee industry prides itself on being inclusive of a diverse range of people - and so it should. Coffee professionals from around the world come from a wide range of backgrounds and cultures, and all deserve equal respect and representation. Unfortunately, however, this isn't always the case. Today, there are still ongoing implications of the coffee industry's colonial history. These disproportionately affect certain demographics, including Spanish-speaking Latin Americans.”
continue reading“Every person deciding to compete should set their own goal; and it should not be 'I want to win,' especially for first-time competitors. Instead, your goals should focus on personal development: learning more about coffee; being able to present your favourite topic in front of an audience; challenging yourself to be able to work under pressure. It is a personal journey, shared with your team and your passion for coffee. Getting informed about how the scoresheets work is a great place to start. In charge of the scoresheets are judges, but I like to see them as customers with precise expectations.”
continue reading“Coffee in Minas is usually served sickly sweet, but never with milk, and never iced, even in the middle of summer. Once the stars came out, we'd soak them in until the air got cold, and then we'd squeeze ourselves by the wood stove with another cup and feel a warm certainty that the coffee thermos must be bigger on the inside.”
continue reading“Boram Um took home the historic victory with a theme based around the expression, 'Teamwork makes the dream work.' He emphasised the role that all supply chain actors play in elevating coffee quality. Boram used an anaerobically fermented Gesha from Janson Family Estates, Panama for his espresso course. This coffee was also used in his milk course, as a part of a blend which also included a natural Pink Bourbon from his family's farm in Brazil. His WBC victory marks a significant milestone for Brazil. Not only are they the largest coffee-producing country by a considerable margin, but this achievement also highlights their growing domestic consumption.”
continue reading“While specialty coffee continues developing new products, the sector's future looks strangely familiar. As coffee first began to be mass-produced and traded, convenience and accessibility were the primary drivers of what people considered to be the 'first wave' of coffee. As global consumption booms and consumer behaviours shift, the attention to detail and focus on premium products that have hallmarked decades of the specialty coffee industry are now being replaced by convenience, reminiscent of the previous waves of coffee.”
continue reading“The industry's biggest competitions, best products, and most innovative brands all gathered in Athens at the end of last week for the World of Coffee 2023. There were approximately 10,000 people and 400 companies in attendance. For everyone there, it was an opportunity to explore the very best of specialty coffee. Guatemalan Coffees held a large welcome on the morning of June 22nd. This was followed by an official ribbon-cutting ceremony to inaugurate the event. With a jam-packed schedule across all three days, we highlighted the standout moments of this year's World of Coffee Athens.”
continue reading“Coffee cooperatives in Brazil are a beast like no other. And while many have historically grown commodity-grade coffee, more and more in recent years have shifted to specialty. The fundamental purpose of a coffee cooperative is to group producers together in order to leverage economies of scale. Together, producers can benefit from shared farming costs, such as bulk purchasing of fertilisers. Cooperatives also provide greater marketing opportunities, and they can facilitate access to finance for smallholders who might find it challenging to secure loans individually. Coffee cooperatives can be found all over the producing world. However, in no other country do they operate on a scale as large as Brazil.”
continue reading“Long-anticipated changes to the National Organic Program (NOP) went into effect on March 20, 2023, expanding the oversight and enforcement of the production, handling and sale of organic products. The U.S. Department of Agriculture’s (USDA) Strengthening Organic Enforcement (SOE) rule amends organic regulations to protect the integrity of the organic supply chain and improve farm-to-market traceability. The changes seek to provide a level playing field for organic farms and businesses.”
continue reading“In today’s ever-changing specialty coffee sector, there are many different variables which affect a coffee’s flavour profile. From altitude and harvest time to processing technique and roast profile, more and more industry professionals are finding new ways to tweak these variables to alter flavour, aroma, and mouthfeel in coffee. Across the industry, this level of innovation in coffee flavour development has been the most apparent at the World Coffee Championships, especially the World Barista Championship. During their routines, competitors will often explain in detail how they worked with producers to develop a specific flavour profile.”
continue reading“Ten or so years ago, the only cold beverages available on café menus were limited to a number of iced drinks. Fast forward to today and specialty coffee shops around the world now offer a broad range of high-quality cold coffee drinks. These vary from cold brew to nitro to drinks made using coffee concentrate. Moreover, the diversity of cold coffee beverages is only growing. By 2027, the value of the global cold coffee market is expected to increase by 22% every year to around $1.4 billion.”
continue reading“Hypothesizing that the ‘essential morning coffee’ enjoyed by billions of people worldwide may be a placebo, the researchers conducted MRIs on coffee-drinking subjects to test functional brain activity. The Portugal-based research team asked subjects to abstain from coffee or caffeine consumption prior to the MRIs. One group of participants was given caffeine in simple chemical form while the other group was given a caffeinated cup of coffee, similar to what drinkers might actually experience on a daily basis. Then participants were asked to relax and let their minds wander as they underwent MRI scans.”
continue reading“Now here in 2023, the SCA has rolled out its first significant update to this form in more than two decades. It is a massive, ambitious undertaking known as the Coffee Value Assessment (CVA), and today it is in a beta testing phase, announced at the 2023 SCA Expo in Portland, Oregon last spring. While the project is only getting started, its goal at the onset has deep meaning for the future of how coffee is bought, sold, and produced around the world, offering a more holistic approach to coffee scoring along the way.”
continue readingWhen we're making specialty coffee, we want to be as precise as possible, which is why we prefer measuring by weight rather than by volume (tsp, tbsp, cups). Volume will vary depending on grind. A tablespoon of roasted beans is not the same by weight as a tablespoon of coarse ground coffee - which isn't the same as a tablespoon of fine ground coffee. But by weight, a gram (or an ounce) is a gram (or an ounce).
Not all whole-bean coffees are the same size and density. Kenya Peaberry and Maui Mokka are significantly smaller than varietals like maragogype, so each scoop will contain different amounts of beans. The same goes for ground coffee. There will be more fine-ground coffee in one scoop than there would be if that same coffee were ground coarse. If we measure by weight, however, we can avoid this.
Measuring by weight allows us to repeat successful brew recipes and adjust the ones we may have missed the mark on. It also allows us to relay that information to people in a much clearer way. For instance, if our recipe directs you to use 20 grams (0.7 ounces) of coffee, you know exactly how much coffee that is whether it's beans or ground coffee. If you're told to use 10 tablespoons, we get into much less precise territory. Is that beans? Ground? If so, how fine? Level tablespoons? Rounded? Is that a regular tablespoon from my drawer or do I have to find measuring spoons? And that's just tablespoons—don't get us started on cups…
You may have noticed that we use metric measurements for the most part and there's a really good reason for that—the math is easier. When you're talking about water, 1 = 1. That is one liter (1,000 milliliters) of water by volume equals one kilogram (1,000 grams) of water by weight. With standard US measurements, we're good with ounces (a fluid ounce equals an ounce by weight or close enough not to matter), but when you're talking about standard cups, coffee cups, pounds, quarts, teaspoons and tablespoons, the math gets a little crazier.
That aside, coffee doesn't have to be complex if you have a solid foundation. Weighing your coffee and water is an easy place to start.
Of course, you can. Your measuring spoon is perfectly capable of measuring coffee. If you're using an AeroPress, you don't really have to measure anything—the included scoop is pretty accurate. And if you're using a 12-cup auto-drip, measuring your water is easy. For most other coffee recipes, start by using 2 level tbsp ground coffee for every 6 oz. of water and adjust to your taste. Be aware that many coffee scoops including the one available on our site have a volume of two tablespoons and take that into consideration with your recipes.
All we're saying is you may not be getting the most out of your coffee measuring by volume. It's true. Even a world-class coffee like Ethiopian Guji Wubanchi can taste off if brewed incorrectly. Unlike a fast-and-loose pancake or oregano, coffee is a delicate balance of water, grounds, and time.
Yes! For most brewing types, there's a “golden ratio” of coffee to water. We recommend a starting ratio of 1:17—using 1 gram of coffee for every 17 grams of water. If you were to use imperial measurements, it'd be about 2 tbsp coffee to ¾ cup water per cup of coffee. We all know how tricky multiplying by fractions can be. Thankfully, weighing everything eliminates that. Other commonly used ratios are espresso (1:2), cold brew (1:8 or 1:10), and French press (1:14).
Measuring by weight is the best way to make sure you're using the correct amount of coffee and water, especially when making specialty coffee. A proper coffee-to-water ratio takes much of the guess work out of brewing a tastier cup. It makes for more even saturation, better extraction, and most importantly, better flavor.
]]>“A Brazilian coffee research institute has started a decisive stage in a two-decade project to develop arabica coffee varieties that are naturally decaffeinated, a development the researchers think could have significant commercial potential. The program is being developed at the Instituto Agronomico de Campinas (IAC), a leading coffee research center that has provided many of the high-yield coffee plants that have helped Brazil become a powerhouse in the global coffee market, supplying more than a third of the trade.”
continue reading“In spite of their presence in the coffee industry for over ten years, vegan milks are still often considered the new kid on the block. However, plant-based products have made a serious dent in the once-monopolised milk segment. When Starbucks introduced soy milk in its stores in 2004, it did not take long for plant milks to gain real traction. By the early 2010s, they were soaring in popularity. Ethical consumers became increasingly conscious of the problems associated with dairy farming and turned to plant-based milks on mass.”
continue reading“Over the past few years, the global coffee industry has undergone many changes. One of the most prominent is an increasing move towards automation and technology. During this period, we have seen the uptake of automated systems and technologies grow across every level of the coffee supply chain – from production to roasting to brewing. And while the skills and expertise of industry professionals are still an essential part of specialty coffee, it’s safe to say that relying on technology only serves to support the work they do. A large driver for automation in the coffee industry is the aim to improve both productivity and consistency.”
continue reading“The dream of owning a coffee shop is one many baristas share, but the road to becoming a café owner is not easy. The role of ‘barista’ is often seen as temporary. A lack of agency over their own hours and little scope for negotiating wages leaves many in the industry wanting more. Plus, the limited number of available managerial jobs creates a lack of upward mobility. As such, the role of a barista is rarely a long-term career, as there is little job security offered. Saving for the future, buying a house, and supporting a family is often unattainable, especially as living costs rise. The idea of becoming a café owner is attractive for baristas who want more control over operational decisions and for those striving for higher earning potential.”
continue reading“On farms across the Bean Belt, the emergence of white, fragrant flowers is a key stage in the life cycle process of coffee plants. By looking at these flowers, farmers can determine how productive their coffee plants will be that season – and prepare for the months ahead accordingly. Depending on geographical location and climatic conditions, the blooming season begins at different times. One thing, however, is for sure: the flowers will eventually fall off the coffee plant. What happens to coffee flowers next is largely up to producers. But with a growing number of farmers looking to diversify their income by upcycling coffee waste, there could be an opportunity to make better use of coffee flowers – and thereby also produce less waste.”
continue reading“Brew recipes are created around one basic principle: hot water extracting soluble flavour and aroma compounds from coffee. As such, it’s essential that we first look at one of the greatest influences on solubility – how a coffee has been roasted. Often, we use the term ‘roast profile’ to describe this. A roast profile is a graphical depiction of the roast progression, displayed as temperature over time. Espen Stokkan Smith, part of the lab team at Nordic Approach, describes it as the logging of data. ‘You’re capturing a series of data points,’ he says. ‘Different temperature variables, power to the roaster, airflow inputs, or drum speed, and then logging all these data points to understand how they interact with each other.’”
continue readingFor the Iced Tea Dad
We all know an iced tea dad—the 40-something amateur landscaper in once-white New Balances whose perpetual sunburn turns shades darker as summer lingers on. After a long day of mowing the lawn or grilling hot dogs, there's nothing as rewarding as a tall glass of iced tea. Not even a crisp light beer compares. Kōridashi is perfect for iced tea dads. Instead of hot water, Kōridashi uses slowly melting ice cubes to extract mellow, sweet tea. Just sprinkle 1 tbsp. loose-leaf for every six ice cubes and let it melt while you're out back deciding which window to put an A/C unit in. By the time you're done (about 2 hours), there'll be a smooth cup of tea waiting for you. Just strain the leaves out. Try Tropical Earl Grey for a fruity and floral yet bold brew. If you're a dad's dad, Lapsang Souchong is smoky as brisket.
For the Road Tripper
You take your summer on the open road. Johnny Cash's “I've Been Everywhere” isn't just a jam, it's your life. Your plans can be summarized in a single word: go. Driving is thirsty work, though, and no gas station serves Positively Tea. Don't settle for a bitter, iced bev batch brewed in a tank taller than your house—take your own homemade tea on the run. Cold brew tea is your copilot for the miles ahead. Brewing with cold water over the course of 2 – 24 hours, depending on your desired strength, extracts the best of a tea, leaving astringency and bitterness behind. Though we prefer more portable vessels like the Ka-Ku, another benefit of cold brewing is you can brew in anything that seals. Brew before you shove off for locales unknown or steep on the road if it's not too hot out, you'll never be without your tea. Go for Very Berry Citrus for a fruit explosion or energizing Yerba Mate.
Speaking of brewing without hot water, you may have heard about sun tea, which uses direct sunlight to extract the tea over the course of 3 – 4 hours. We do not recommend making sun tea, as the mixture can get warm enough to foster bacterial growth but not hot enough to kill that bacteria.
For the Party Animal
Take your go-to cocktails to the next level by pre-infusing your mixers (and/or spirits) with tea. Tea purists can get hung up on water being tea's only conduit, but the truth is you can steep in just about anything. Imagine Blood Orange Vanilla lemon-lime soda. Wow. Anyone can make a simple vodka soda, but a true mixologist knows there's plenty of room to improve upon the classics. Make your Moscow Mule bray with Blueberry Bliss-infused vodka. Spice up your summer with a Chocolate Chai mimosa. We suggest going with an herbal tisane or rooibos, as their flavors will present best and most dynamically in your drink.
For the Poolside Babes
Long, hot days by the pool call for bevs that can stand the heat. Better yet, bevs that evolve with the heat. Nothing's worse than fixing yourself a drink, only to have the sun turn it into a watery shell of its former self. Weak drinks suck. Since you can't stop the sun, get the best of it with tea concentrate cubes. Simply brew very strong tea and freeze it. Toss some cubes in a glass, top with seltzer, soda, juice, water, a different tea, whatever, and let the sun do the rest. Unlike lame, flavorless ice, tea concentrate cubes can only make your drink tastier as the day wears on. Get Hibiscus and Lychee Green in the freezer STAT.
For the Picnic Peeps
A checkered blanket on a grassy hill in the breezy shade of a lush sugar maple is your happy place. Add a stocked picnic basket and a good thriller and you're set. What's in that picnic basket, you ask? Only the makings of the zippiest, earthiest drink you can think of: a matcha shakerato. Maybe there's a local sub shop 6” in there, but we're here to talk about tea. While matcha is traditionally (and ceremonially) brewed hot, it works just as well, if not better, shaken with ice, cold water, and oat milk. Add a little maple syrup and vanilla extract for kicks, sprawl out, and dive into that whodunit you've been reading. If you throw everything together beforehand and shake as you're running up that hill, you won't have anything to throw away. Leave no trace, my friend.
For the Sweet-Toothed
You know it's summer when the ice cream trucks are out in earnest, their tinny chimes sending neighbors running. And while it's tempting to see if the SpongeBob pop's eyes are where they should be, you can make a tastier (and less haunting) dessert at home. For tea sorbet, combine 2 cups cold brew tea (we've got recommendations), ¾ cup sugar, ¾ cup lemon juice, and 1 cup ice water. Chill it an hour, scoop, and freeze 1 more hour. We recommend Root Beer Rooibos, Green Tangerine, and Choco Coco Joy.
You've got a lot you want to do this summer. With all the rushing around or lack thereof, your undying love of tea can take the backseat sometimes (literally if you're cold brewing on the road), but it doesn't have to. Tea is so versatile, not only in how it's brewed but also how it can enhance the flavors of things you're already planning on making. Tea can go where you go and be what you want it to be. Let it go, shake it, freeze it, cold brew it, infuse it, harness its energy—whatever you do, we hope it's delicious.
]]>