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Coffee Estates and Cooperatives, Cimbali's Coffee Tech Wheel, and Roasting Coffee for Milk

Read time: 1 min
Milk splashing against a black background.
Christopher C. Feb 06, 2023
  • What’s the difference between coffee estates and coffee co-operatives?

    By Peter Gakuo for Perfect Daily Grind

    “Two of the most widespread coffee farming models are estates and co-operatives. The former is simply a coffee farm (usually a large one) which generally processes and sells its coffee alone. The latter, meanwhile, is a model which encompasses a group of farmers who process and sell their coffee collectively in order to gain better access to equipment, facilities, and business opportunities. While both models have their advantages and drawbacks, in recent years, smallholder producers in some countries have started to leave co-ops in favour of alternative farming models.”

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  • An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

    By Vasileia Fanarioti for Barista Magazine

    “The Coffee Technician Wheel is divided into two main sections. The first part covers technical parameters, which are external factors that can be changed, such as water, the espresso machine, and the grinder. The second section is the organic properties of coffee—internal factors linked to the type/species of coffee, roasting conditions, and more. These elements cannot be altered, but can be managed to produce optimum results in the cup.”

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  • How do you roast coffee for milk?

    By Zoe Stanley for Perfect Daily Grind

    “In recent years, more roasters have developed roast profiles which are specifically designed to be used as espresso for milk-based drinks. Essentially, these roast profiles ensure that the coffee’s flavours are expressed in a way which is complementary to the natural sweetness and creaminess of milk. For example, Ethiopian or Kenyan coffees roasted to lighter profiles tend to be brighter and have more floral and fruity flavours. Ultimately, this means that milk could overpower these more delicate tasting notes – or even result in sour and unpleasant flavours. In turn, many consumers often prefer these coffees to be served without milk, including as espresso or pour over.”

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