The CQI Coffee Corps program represents the very best of the coffee sector. Coffee Corps volunteers embody a spirit of generosity and collaboration that has expanded opportunities for producers and made our industry stronger.
Chobani's sweet-cream coffee creamer was my favorite, and I also enjoyed the ones from Trader Joe's and Too Good & Co. Horizon's creamer was tasty but a bit too pricey.
"From the beginning of the Sivetz relaunch, the plan has been to bring electric fluid-bed roasters back into the lineup. We have been aware of Corwin Peachey's work for some time, and as we moved forward with that plan, the alignment became clear through a shared approach to fluid-bed roasting and engineering."
Global Coffee Co. will aim to be the best coffee company in the world by combining global reach with local expertise to operate across all formats, segments, channels and price points.
When the Paiter Surui community expelled the last invaders of their land in 1981, they faced a divisive decision. Should they keep the coffee plantations left by the colonisers? Some destroyed them because of the death and violence contact with the non-Indigenous world had caused. Others felt sorry for the trees and couldn't kill them.
Coffee byproducts offer a promising, cost-effective and environmentally sustainable alternative for improving the functional and ecological performance of bio/edible films. These agro-industrial residues exhibit a richness in biofunctional compounds such as polyphenols, caffeine and dietary fibers, which contribute significant antioxidant, antimicrobial and UV-barrier properties, making them ideal candidates for applications in active food packaging.
The UN General Assembly adopted the resolution March 10, while inviting the UN Food and Agriculture Organization (FAO) to help facilitate the annual observance in collaboration with relevant organizations, particularly the International Coffee Organization (ICO).
Where larger, electric espresso machines generate the pressure and heat needed for espresso inside their massive housings, the Flair takes a different approach. A large lever sits atop a small stack of brewing equipment, and you use that lever to create the bars of pressure necessary to get espresso. There's a chamber for your grounds and another atop it for hot water.
A good cup of coffee (decaf included) delivers on all fronts: Flavor, acidity, body, sweetness, and balance, aka The Pleasure Principle. The infamously-snobbish coffee élite might maintain that decaf drinkers aren't "real coffee fans." But, as a veteran barista, I would argue that the opposite is actually true: Only the most diehard bean-heads tread decaf domain.
A small, stingless bee may be able to raise coffee yields while fitting into real-world pest control programs, according to a new study from Brazil. In a field study on full-sun arabica farms, researchers reported a 67% higher fruit yield on coffee branches closer to colonies of the native stingless bee Scaptotrigona depilis, compared with branches farther away. The study was recently published in Frontiers in Bee Science.
Moving to having a dedicated app for people's phones is something I've been planning for some time. The way of accessing the community is new, but the community has deep roots. Building on Roasting Lab's three-year run as a subscription-based professional development and networking hub, the apps are designed to make the platform easier to use day to day, extending its focus on community mentorship, guidance and practical advice for roasters of all skill levels.
Courtesy of Lea Daniel + 13 Architects: Lea Daniel Area of this architecture project Area: 190 m Completion year of this architecture project Year: 2025 Brands with products used in this architecture project Manufacturers: Fabraca Studios, Frama, Hay Design, Slo Ceramics, The Bowery Company Lead Architects: Lea Daniel More SpecsLess Specs Courtesy of Lea Daniel Text description provided by the architects. Koffiqa reimagines an awkward plan as a spatial journey, using a continuous bar to
Coffee brimming with lemon myrtle cream. Matcha banked with strawberry-lychee foam. Cold brew with choc-orange froth thick enough to stuff a pillow. Every caffeinated drink I've ordered in Sydney recently has the appearance of a generously frosted cake. It's a trend you'll see or sip across Australia, from Toasted Carine's iced latte with maple cold foam in Perth to Le Bajo's chilled oolong tea with raspberry cream in Melbourne.
Welcome to DCN's Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. "Room for Cream" Coffee Docuseries Launches on YouTube Filmmaker and performer Grant Garry has launched Room for Cream, an unscripted documentary web series framed around human connection and coffee, with episodes filmed at Pasadena's Jones Coffee Roasters and on farms in Guatemala. New episodes are releasing weekly on Grant Garry's YouTube channel.
In a move that challenges both quality control and marketing norms in specialty coffee, Pennsylvania-based roaster Passenger Coffee is releasing a high-end coffee harvested 10 years ago. The company described this week's release of a Kenya Kiriani Peaberry from the 2016 harvest - frozen as green coffee at peak freshness - as "proof of concept" for its long-term green coffee freezing program.
Ideally, you should use your coffee right away after grinding, as ground coffee starts to go stale faster than you'd think. "If using pre-ground coffee, it should be consumed within two to three days for the best flavor. After that, much of the flavor complexity and compounds will fade," Chan explained. While you might be able to extend that an another week or two, don't forget: the refrigerator isn't a good long term option for storing coffee.
