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-Flaavor.com
This is the pilot store for the Starbucks express format, one designed to get you in and out faster than ever.
I’m standing in an exceptionally small Starbucks. It’s a little over 530 square feet, which is bigger than a New York City micro-apartment but a shoebox compared to your average Starbucks.
It’s full of texture, with reclaimed wooden two-by-twos on one wall, milky gray subway tiles on another, and industrial grade gold doors in front. It has none of the tables or banquettes that invite laptops and tired tourists in most of the chain’s 20,000 cafés.
There’s just one slender wooden bar with some stealthy built-in electronics standing between the doors and the register.
Through the glass doors, you can see the neo-classical architecture of the New York Stock Exchange...
A few short weeks ago, I had the opportunity to attend a brewing class from noted coffee expert and author Scott Rao, hosted at Auction Rooms in Melbourne. Rao’s done quite a few of these sorts of classes around the world over the past few years, and also runs a series of roasting classes—his specialty being the mix of highly technical information with practical application.
Please … I don’t want to have coffee with you.
I don’t mean to sound rude. I really, really appreciate that you’d like to get together. But I’m a small-business owner. My days are really busy, and I don’t have the time to just “have coffee.”
I know you are a nice person and that a face-to-face meeting may very well help us in our relationship. There are some people I know who thrive on meeting others for coffee, lunch and dinner. But unfortunately I’m not one of those people.
This is not something I really want to do. If I’m not dealing with problems in my office, I have so much other work to do and problems to handle that if I do have any available time I’d prefer to spend it with my family. So having coffee with you is really low on my priority list.
FWx took the stage at last weekend’s South by Southwest Interactive conference to explore the future of coffee technology, with F&W Deputy Digital Editor Lawrence Marcus leading a session featuring Counter Culture’s Meister and Invergo inventor Cameron Hughes.
The future, as it turns out, is bright indeed. Here, five of the group’s predictions for the future of your morning cup.
More than half of American grown-ups drink coffee every day. Their non-sipping counterparts may want to follow suit.
The health benefits associated with drinking coffee are plenty: The brew is packed with antioxidants and downing a cup can help wake up the brain and make a person feel more alert and focused.
A new report published by the World Cancer Research Fund found that the apparently magical liquid can also decrease a person's risk for liver cancer
In space, all they have is instant.
"For an instant coffee, it's an excellent instant coffee," says Vickie Kloeris, who manages the space station's food supply for NASA. Astronauts are allotted up to three freeze-dried cups (pouches, actually) a day, and Kloeris says it's "extremely popular."
But, she adds, "Can it compete with brewed espresso? No."
And that is a problem, particularly for the Italian astronauts who occasionally come to the station. In 2013, Luca Parmitano reportedly said the only food he missed from Earth was espresso coffee.
Now a resupply mission with a Space Age espresso maker is coming to the rescue of Italy's current astronaut aboard the space station, Samantha Cristoforetti.
The machine was designed by Argotec, an Aerospace company based in Torino, Italy, together with the Italian coffee company Lavazza.
Thomas Wolfe’s posthumous novel “You Can’t Go Home Again” was published in 1940, and critics and readers have been debating the truth of its title ever since. Wolfe himself had no doubt: His autobiographical writings, with their biting, thinly disguised portraits, made him persona non grata in his hometown of Asheville, North Carolina.
In Japanese films, however, characters are forever heading back to their furusato (hometown), no matter how frosty the reception.
Feelings of duty to family often prompt the move, as do hard economic facts: Home may not be where the heart is, but you can usually get three squares a day there.
If the locavore movement has a black sheep in the family, it’s locally roasted coffee.
The standard knock on the product, of course, concerns the origins of its only ingredient: the green, unroasted beans imported from mountainous countries located within a tropical band around the Earth’s equator.
But perhaps even more frustrating when it comes to whole roasted beans: Local is not always better.
You can purchase specialty coffee from knowledgeable professionals in Oakland, Calif., Chicago or even Topeka, Kan., that will blow the chaff off beans baked to the shade of motor oil with a small drum roaster in the back of some D.C. operations.
“You can make bread at home, too,” cracks Joel Finkelstein, owner of Qualia Coffee on Georgia Avenue NW, where he roasts beans daily. “It doesn’t mean it’s as good as Mark Furstenberg’s.”...
When brothers Brian, Jason and Nolan Taing decided to band together to open a "proper" coffee place in 2012, they spent eight months looking for a decent location, crying out for something more than a flat white.
With a pedigree earned at their parents' own cafe, Oak Room in Ashburton, the trio take their caffeine very seriously, and the forlorn spot they transformed near Glen Huntly train station quickly became a busy commuter stop.
With their own house blend (roasted by Axil), up to 10 different single origins from Monk Bodhi Dharma each day, and everything from espresso to every kind of filter, the cafe has lived up to its title.
Echoing the burgeoning craft beer movement, micro-roasters are full of beans as they bring gourmet coffee to south Wales, the west country and elsewhere
Gordon James points to a digital dial on the Probatone 12 coffee-roasting machine. The beans cooking inside its large metal belly are about to hit a toasty 225C (437F).
“The art of roasting is how you control the rise in temperature,” said the co-founder of Coaltown Coffee Roasters.
He presses a button and the dark brown beans spill into a circular tray from the mouth of the £40,000 machine. Within seconds, the garage at James’s house in rural Carmarthenshire is filled with the intoxicating aroma of freshly roasted Arabica.
This modest operation is only a year old, but Coaltown is part of a new breed of coffee entrepreneurs who are giving caffeine worshippers an alternative to the bland, generic stuff served at commercial chains.
If you're a regular coffee drinker, listen up....
If you drink coffee every day, you owe it to yourself to take care of your grounds or beans. If you store your food properly, there's no excuse for keeping your coffee in the wrong place. Here's what you need to know:
Daily coffee drinkers should keep their coffee in the pantry, not the freezer or refrigerator.
While it's important to keep your grounds or beans somewhere cool, the fridge or freezer will create too much moisture in the package. Moisture is one of coffee's "biggest enemies." It can turn your beans bad really quickly and dull the taste. Your fridge or freezer are key players here not only because they're humid environments, but also because they create temperature fluctuations, which cause even more moisture by creating condensation. By taking your coffee in and out of the fridge or freezer every day, you're exacerbating the situation. These changes in temperature can leave your coffee flavorless, Scott McMartin, a member of the Starbucks Green Coffee Quality group, told Real Simple. "The cell structure changes, which causes a loss of the oils that give coffee its aroma and flavor," McMartin said.
A storm is brewing in the world of cold coffee.
On Wednesday, Peet’s Coffee & Tea, the company that introduced America to dark roasts, will begin selling a new crushed-ice coffee drink it calls Javiva — and will emphasize that, unlike its competitors, the concoction is made from “fresh, brewed coffee.”
While that might seem obvious, Peet’s marketing is aimed at drawing attention to the fact that most competitive coffee-and-crushed-ice drinks, known in the business as “blended iced coffees,” are made from instant coffee powder, coffee syrups and coffee extracts, not from pots of brewed coffee sitting in the stores where they are sold.
“We brew fresh coffee in the stores, and it only makes sense that fresh coffee would go into these beverages,” said Tyler Ricks, chief marketing officer at Peet’s. “But as we talked to consumers, we realized they had the impression everyone else was using fresh coffee, and that’s not the case.”...
Would you be willing to wait four hours in the morning for your cup of joe to brew?
That's the idea behind American brand Proper Coffee's new Imperial Drip, a contemporary twist on the Japanese old-style method of coffee making.
The machine works by brewing the liquid via a slow measured drip, recirculating the coffee from the main brewing vessel to allow for more contact between the water and the coffee over a longer period of time.
Using the custom developed peristaltic pump, users can specify the speed of the brew to tailor the flavor to their desires and avoid the acidity often produced by traditional hot brew methods...
To mark World Poetry Day, more than a thousand coffee establishments around the world will use poetry as their currency this Saturday
What is a poem worth? As authors around the world despair of making a living, a company based in Vienna has finally come up with a definitive answer: one cup of coffee.
Julius Meinl, a coffee-roasting company founded in 1862, is marking Unesco’s World Poetry Day with a promotion in 1,100 cafes, bars and restaurants across 23 countries mostly in continental Europe but including the UK, the US and Australia, offering a dose of caffeine to any customer who hands over one of their own poems.
The coffee climate in Paris has changed. In the last two years, the caffeinated brew has evolved from much-maligned to much-adored by a burgeoning set of specialty coffee aficionados. But with new openings every few months, it’s ironically becoming a greater challenge to seek out an above-average cup in the rapidly maturing market. Once you get past the familiar allure of a place — colorful ceramic mugs, La Marzocco machinery, distressed wood interiors, artisanal cakes and tattooed baristas — how do you determine what is actually good?
T sat down with some of the city’s coffee experts from shops like Loustic, Télescope and Fondation Café to learn how to discern a mediocre roast from an exceptional one, and the difference between trend and technique.