There’s an international event on this week in Australia and Singapore deserving of worldwide attention: “We Want Change“, a massive fundraiser hosted by our friends and partners at Five Senses Coffee to help support the Nanhi Kali project in India.
News and updates about the coffee market, coffee culture and trends, the art of coffee making and other topics related to coffee.
Curated by Kawateachoc
The FDA today released an updated rule on its menu nutrition labeling requirements, one that has much broader implications than initially expected.
The labeling requirements, including calorie counts, were initiated with the 2010 Affordable Care Act, and chain shops that fit the regulation will have one year to comply.
Americans eat and drink about one-third of their calories away from home and people today expect clear information about the products they consume,” FDA Commissioner Margaret A. Hamburg said in a statement today.
There's a certain comfort in going to a store like Starbucks -- you know exactly what you'll get, every time. Before the company took over seemingly every city street corner, however, there were other options for getting your caffeine fix. Each coffe...
With new shops popping up every day, it seems that locally roasted coffee could become the new norm in Denver.
For every handful of Starbucks locations, there’s probably a neighborhood shop close by where you can get a cup of coffee made from natively cooked beans.
There’s even a whole subculture too embodied in the barista community – young, dapper looking males will usually greet you at most coffee shop counters.
Walk into any coffee shop within urban Denver and you’re likely to see what we mean.
But beyond the recent openings and a cultish culture, how do we know that this movement is here to stay? Is it just a fad or will others adopt it too? Because mustaches and button-ups won’t always be cool.
Enter Hannah Ulbrich of Copper Door Coffee; one sign that the craft coffee scene might stick around longer than we think...
Kimberly Easson remembers the brief, awkward moment when lunch was about to be served at the Ausecha coffee farm in La Sierra, Colombia, earlier this month.
Six international visitors and 34 members of a local cooperative were spending a “day in the life of a producer” arranged in Colombia’s mountainous southwest by the Coffee Quality Institute.
As the group visited coffee fields, processing facilities, and dorms for temporary workers who pick the fruit, the Ausecha family showed their visitors how various tasks on the farm were divided among family members...
Farmers from the Planalto Baiano (Piata) producing region of Bahia, Brazil, won the top five awards in the 100th Cup of Excellence competition, held at University of Viçosa, Brazil, last week.
Cândido Vladimir Ladeira Rosa wins COE Awards with a score of 94.05...
Near the Guatemalan border in Mexico’s Chiapas region, sandwiched between the Sierra Madres and the Pacific Ocean, there’s a fertile pocket of land called the Soconusco.
While once a hotbed of cacao production for the Aztecs and then the Spanish, the area was decimated by smallpox and measles soon after the Spanish conquest.
For most of the 1800s, hardly anyone lived there. But by the turn of the twentieth century, the Soconusco had become a major coffee producer and exporter. It remains so today...
The service will launch in select markets during the second half of 2015.
The deliveries will be available to the chain’s loyalty program customers in a few specific markets at first, and will be integrated into a new Starbucks mobile app set to debut in Portland, Ore., next month before expanding to the rest of the country. The app will also allow users to order and pay with their phones...
It’s hard to get a bad coffee these days.
Plenty of baristas have fine-tuned the process of making espresso, but really there are only a handful of variables they can control:
Syphons look cool, the French press allows you to ingest a quart of coffee in public while appearing chic instead of addicted, and the recent influx of "pourovers" is a slick way to charge $5 for a cup of plain-old drip coffee. But there is something magical about the viscous...
According to the campaign’s website, the Arist is considered the “first ever” coffee maker that provides complete control over every single step in the brewing process, from adjusting the grind size to fine-tuning the pressure. This allows the coffee maker to recreate the fine “craftsmanship” you enjoy from your favorite barista.
In 1999, Mark Wain was working in Seattle at Microsoft's Windows Server Enterprise Division, and drinking lots of espresso. A London-based friend from graduate school, Gary Chau, came to stay and mentioned how much he was enjoying the European café culture, especially since he grew up in Hong Kong, where his family drank tea. Wain and Chau talked about maybe one day setting up a coffee business and drafted an initial business plan.
A few years later, Wain moved to...
From October 23 to November 5 2014 Kawateachoc is organizing a big competition as a reward for your interest in our blog.
Escape everyday life with our gustatory world trip to six different travel destinations, to discover a magnificent range of aroma chosen among the best places in the world. Your prize consist of:
six x 8,8 oz bean or ground coffee packets originating from
Once you’re registered, you will have the opportunity to increase your chances of winning by sharing the link of this game on your social media. Good luck!