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Join us in creating Shoreditch, London's first bulk brew coffee bar, showcasing stunning coffees and supporting farmers at origin.
Our vision is to create London’s first bulk brew bar, Clipper Coffee Merchants showcasing stunning single origins, including those carefully selected by James Gurr from coffee farms in Brazil.
You’ll have the opportunity to taste a range of brew methods, talk to our coffee specialists and learn about how we source our coffees and of course, enjoy a great brew.
According to Karla, a key difference at Clipper Coffee Merchants is the direct return and support for farmers at origin. “25p from every cup of coffee will be donated to help support key projects and make a difference in the lives of the farmers and workers, and ensure they can remain focused on growing stunning, rich and complex coffee”.
Surprisingly, Epicurious had yet to make a notable entry in the obligatory culinary-magazine-rates-national-coffee-shops department. But that all changed this week with the rather ambitious title of “America’s 25 Best Coffee Shops — The ultimate guide to the best coffee shops across the United States”: America’s Best Coffee Shops | Epicurious.com.
I first heard about Satan’s Coffee Corner, a hidden gem in the small streets of the charismatic city of Barcelona, from another coffee lover.
Formerly located on Carrer Peu de la Creu in the El Raval nieghbourhood of Barcelona, I was deeply disappointed to find the former little shop of old records and vintage clothing boarded-up. As the sun dipped behind the roofs of old buildings and streetlights began to flicker-on around me, I knew that perhaps my journey to Satan’s Coffee Corner had come to an end.
A shopkeeper busy closing his store for the evening pointed towards a bicycle store just a few meters ahead on Carrer de la Lluna...
A few years ago I stumbled on the quote “Coffee is the best thing to douse the sunrise with” on one of those dorky inspiration pages on the internet. As cheesy as it sounds, it has stuck with me, since, as a caffeine devotee, there really is no feeling that compares to that first sip of coffee to pass through my lips first thing in the morning. Without it, I simply cannot function. Thankfully, my fix is within arm’s reach as I pass Bonanza Coffee Heroes on my way to work every day.
With a shopfront that looks like a designer’s daydream, the baby blue façade is offset by a striking neon sign in a retro cursive font. Inside, Bonanza is warm and inviting in an old-world factory kind of way. As you walk in, you see a beautiful brass-coloured roasting machine and coffee syphon and you immediately know that this is a masters’ laboratory (and not in the Berghain‘s basement kind of sense) where coffee means serious business...
Caffeine exerts the dominant effects in the central nervous system after ingestion of coffee, so little attention has been paid to the actions of noncaffeine constituents in coffee. Similar to all plants, coffee contains numerous constituents. Because some of the effects of these compounds may modify or even oppose those of caffeine, the results of their presence in consumed coffee would be difficult to observe, except in decaffeinated coffee. Recently, it has been suggested that roasted coffee contains agents with anticraving properties, which may affect the ability of individuals who consume coffee to better cope with addiction. Another piece of evidence from epidemiological studies of suicide rates suggests that coffee constituents may have an antidepressant effect. Coffee also contains compounds with weak estrogenic activity, which may cause an increase in muscarinic cholinergic receptors involved in cognition. The antioxidant activity of caffeic acid and its metabolites may play a role in protecting brain cells from free radical oxidation. Further, because the brain, like other organs in the body, depends on blood flow to ensure access to oxygenated hemoglobin, the cardiovascular effects of roasted coffee may play a significant role in preventing stroke and other degenerative diseases of the brain.
Via Jean-Paul Marat
Taiping is a special town, owing its uniqueness to the fact that it was an important tin mining town in Perak and the state capital, before being replaced by Ipoh in 1937.
However, Taiping is also home to what is believed to be the oldest coffee mill in the country, the An Tong.
The coffee mill in Assam Kumbang was started in 1933 by Tiah Ee Mooi and still operates to this day using the same wood roasting method.
An Tong was formerly a horse carriage workshop before Tiah, a migrant from Fuzhou in China’s Fujian province, bought the place.
It is presently run by Thian Boon Chung, 37, the grandson of Tiah.
Thian, a civil engineer by training, gave up his profession to take over from his father in 2005.
“We take pride in the fact that our coffee is still produced the same way, using local beans,” he told The Malay Mail.
Carlos Mario crouches next to a knee-high seedling growing in a plug of volcanic soil wrapped in black plastic. The young plant will one day be a coffee tree. A yellow sign identifies it as “Par 1 Plan 1,” the code name for a new coffee hybrid. The mermaid logo on Mario’s black cap identifies his employer.
Par 1 Plan 1 is one of 165,000 seedlings growing on a Costa Rican ridge 4,500 feet above sea level. The plants are arranged in long, neat rows within a 7.5-acre trapezoid crisscrossed with white irrigation pipe; there are scores of varieties, with names like Obata, Bourbon 2, and Et 47-P1. The patch is an open-air laboratory where Mario, a slight, 52-year-old agronomist with a salt-and-pepper mustache, tends to what he calls his “little babies.”
Caressing the leaves of Par 1 Plan 1, Mario says it’s a cross between a Costa Rican variety known for the bright flavor favored by U.S. coffee drinkers, and an African breed with a bitter taste but the resilience to battle a fungus ravaging Latin America’s coffee crop. After a year in the nursery, a few hundred of these seedlings will be replanted nearby. Seeds from the trees that can fend off disease and yield the most abundant, high-quality beans will be replanted again in a cycle that could take five years before Par 1 Plan 1 is ready for Costa Rican farmers. The plant Mario is holding might never be responsible for a Starbucks venti latte, but its grandchild or great-grandchild might. “We have hopes,” he says...
Papua New Guinea’s coffee is achieving growing recognition internationally – with one of its growers last year bagging third place in a global taste competition.
Yet, PNG is not widely known as a coffee-producing nation, mainly because it is responsible for only around 1 percent of the world’s coffee. This means it has little influence over global prices which have plummeted in the past three years - the result of a glut in major producing countries like Brazil and Vietnam.
However, many exporters and buyers see great potential for Papua New Guinean coffee, particularly if growers – around 90 percent of whom are smallholders – can capture niche markets. This, they say, will enable farmers to capture a higher price for their produce, and ultimately, increase consumer recognition of a PNG “brand”.
Coffee prices have seen a parabolic run-up in recent weeks as unprecedented hot and dry weather in Brazil has sucked the life out of what was expected to have been a record crop.
Prices are at $1.75 per pound, up 3% today. According to Reuters, last week's 20% surge was the largest one-week rally since December 1999.
January was the hottest month on record for parts of Brazil, and the drought was said to be the worst in 50 years. One estimate said 30% of the coffee crop may have been lost.
"Dry, unseasonably warm weather persisted in coffee areas of southern Minas Gerais and Espirito Santo," the USDA said last week.
Here's the map of those two regions. It's basically a direct hit — in contrast to much of the rest of the country, which finally got some rain.
Brazil produces nearly 40% of the world's coffee.
Coffee production was established in the island of Saint- Domingue (Hispaniola) by French settlers in the 18th century.
The uprisings from 1790 onwards, culminating in the establishment of the independent state of Haiti in 1804, resulted in the flight of French plantation owners, accompanied by many of their African slaves, to the neighbouring island of Cuba, then under Spanish rule.
They were granted lands in the south-eastern part of the island in the foothills of the Sierra Maestra, at that time largely not settled and eminently suitable for coffee growing because of its climate and natural forest cover.
They quickly established coffee plantations (cafetales) over a very large area, introducing and improving the techniques and layouts developed in Haiti and elsewhere. They were to be joined by other coffee planters, from Metropolitan France and elsewhere (Catalans, English, Germans, and North Americans, as well as criollos from other parts of the region), throughout the 19th century. There was extensive physical and cultural intermingling with the criollo population, of Spanish ethnic origin, in the region, and a vigorous multiethnic culture developed.
Melbourne-based cafe and coffee roaster St ALi is making its mark on the global stage, with exhibition appearances scheduled for South Korea, London and Italy in 2014, and a London cafe is possibly in the works.
Barista and 2012 World Brewers Cup Champion, Matt Perger is currently manning a St Ali pop-up at the Coffee Workers in Shinsa, Karosugil in Seoul, and is set to take part in the Coffee Geeks Week event.
St Ali will head to the UK for the London Coffee Festival from 3-6 April, and will establish a pop-up as part of the festival’s new fashion, design and food event, Milk & Sugar.
The pop-up will offer EK-spresso made by St ALi barista Lachlan Ward, who will use the Mahlkonig EK grinder and serve his creations in a frozen cup.
Perger’s award-winning Coffee Shots filtered coffee, which is made with the help of a La Marzocco GS3 espresso machine, will also be available.
St Ali chef Andrew Gale will be on hand to serve up a range of British-style meals, including The Brekky Bun - black pudding sausage, scrambled eggs and bacon topped with classic brown sauce, as well as the Kimchi Scramble, which comprises prawns, scallops, Kimchi with toasted puffed wild rice, sesame seeds and coriander.
St ALi and Sensory Lab once had a presence in London, however in 2012 its partners in the UK opted to go out on their own, renaming their cafes Workshop Coffee Co.
Perhaps a permanent residency could be on the cards for St ALi Australia?
“London feels like our spiritual home and we can’t wait to get back there to establish a permanent home for St ALi UK,” said St ALi co-owner, Salvatore Malatesta.
Months after Dunkin’ Donuts expanded its business to England, one of Britain’s largest coffee chains is planning its own British invasion of Boston — the heartland of Dunkin’ Country.
Caffè Nero, a London-based chain that operates more than 650 specialty coffee shops in six countries, is slated to open its first US restaurant in Downtown Crossing in late April.
The coffee shop is known for Italian espresso and has added drip coffee to its Boston menu to appeal to local tastes. The new cafe, to be located in the Millennium Place building next to the new Legal Crossing restaurant, will also feature sandwiches, salads, and cakes, cookies, and pastries from local bakeries.
Some things simply should exist, and at first I thought this table was on that list. Now I’m not so sure…
Gigantic Android devices don’t work, at least they haven’t in the past. Android was never really made to be much more than 10-inches, and the apps that run on Android aren’t optimized for anything bigger.
You get a clumsy, ugly, and hard-to-use device that exists because the people who thought it should exist and the people who built it weren’t the same people. The same can be said for Microsoft’s Surface computer (before they stole their own brand and released handheld tablet computers with the same name).
This $6950 Multitouch Coffee Table powered by Android is no better than what Microsoft was doing in concept, but it does open the door to more interesting conversations.
Welcome to our Day Three recap coverage from the 2014 Big Western Regional Barista Competition. This event happened over the weekend of February 21st-23rd, and was a preliminary regional competition to determine entrants for the 2014 United States Barista Championship in Seattle.
Our coverage is made possible by direct support from Wilbur Curtis and Portola Coffee Lab. The entirety of our 2014 competition coverage–regionals, nationals, and the 2014 World Barista Championship in Rimini, Italy–is anchored by the direct support of Nuova Simonelli, whose Aurelia T3 serves as the official espresso machine of the USBC and WBC.
The London Coffee Festival celebrates London’s bustling and vibrant coffee scene. With over 20,000 visitors expected, The London Coffee Festival promises to be an unmissable event for discerning coffee lovers and those working in the coffee scene.
If you envy the convenience of single-serving K-cup machines, but shudder at the idea of shelling out a bunch of cash to replace your drip machine, check out this clever new contraption that’s currently raising funds on Kickstarter.
Designed by mechanical engineer/industrial designer Joseph Pruitt, the K-pod Coffee Converter is a little plastic adapter module that fits inside your existing coffee machine and enables it to brew with K-cups. Here’s a quick overview of how it works:
You start by popping a K-cup into the pod and closing the lid. After that, you adjust the strength of the brew by with a knob located on the side (we’ll get to how that works in a second). Once you’ve chosen the boldness, you simply drop the pod into the filter basket of your machine, add a cup full of water, and hit brew. Because coffee filters are typically a standard size, the pod is designed to fit into most drip coffee filter baskets perfectly – even cone-shaped ones. In about a minute, you’ll have a single cup of piping-hot coffee...
The Famine Early Warning System Network (FEWSNET), a USAID-funded initiative that monitors hunger in chronically food insecure countries around the world, late last week released a special report on Central America, where coffee leaf rust continues to pose a threat to vulnerable families. The lone piece of good news–that production declines for the 2013/14 crop year were lower than expected–was crowded out by a long list of bad news from the coffeelands and this chilling headline: poor households in Guatemala’s highlands and southern Honduras are resorting to “atyptical, negative coping strategies” and will face acute food insecurity through the first half of the year.
The report offers key insights into the livelihood prospects for the two groups most vulnerable to the impacts of coffee leaf rust: smallholder coffee farmers and unskilled farmworkers who depend on the annual harvest for income.