Soy’s Superiority
For vegans and the lactose intolerant, soy milk is still the standby. It’s also the non-dairy choice of baristas because it creates the best foam,...
Nicholas Cho is co-founder of Wrecking Ball Coffee Roasters. He has opened six coffee shops since 2002, in Washington D.C. and San Francisco. In 2014 he dispelled some thoughts that bear repeating, about some of the things you need to consider carefully if you want to consider yourself among those that serve true specialty coffee.
Even if you want to serve good coffee that’s not necessarily on the cutting edge of “specialty” while focusing more on baked goods or great lunch items, Cho’s words can be applied to those passions, too. It’s all about really showing up and knowing your stuff...
Market Research Reports’ Coffee Market 2016 was just released, with analysis of the current state of coffee, worldwide.
The report includes an industry overview, technical data on coffee processing, a global market overview as well as a breakdown of regional markets such as the U.S., China, Europe, South America, Japan and Africa.
Major coffee brands analyzed include these, and more:
The report includes import/export, supply and consumption figures as well as revenue and gross margins by...
Cupping Notes: Fragrances, Acid, Body, Flavor and Finish
As a follow up to our cupping guide, here's a handy guide for distinguishing between coffee characteristics — which, for the novice cupper, can sometimes seem like five ways to say the same thing.
Here are a few more tips for advancing your cupping skills by sorting out dry grounds from wet, and distinguishing aspects of acidity, body, flavor and finish.
Fragrance of dry coffee grounds
Do they smell fresh? Stale? Over roasted? Under roasted? This is a great place to find out, before water is added to the mix.
Examples:
Sweet Spicy
...
by Liz Clayton
Originally published at eater.com.
This year, coffee culture went from specialty to mainstream.
The contemporary specialty coffee movement, whatever you wish to call it, has long been entwined with what many people have viewed (and embraced) as groups that are outsider and indie. And while it's true that fancy coffee places haven't really been "for geeks, by geeks" for some time now—and some never were—the shifting sands of this once outlying culture had not, until this year, seen quite such bold steps towards mainstream.
While ardent coffee fans may have already noticed this...
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