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True Life: Pink Bourbon, Cappuccino Makes a Comeback, and the Cold Foam 411

Read time: 2 mins
An illustration of a cappuccino walking down the red carpet as paparazzi shoot photos.
Christopher C. Oct 16, 2023
  • One Lie And A Truth: Pink Bourbon's True Origin

    By Zac Cadwalader for Sprudge

    “What's in a name? Would not a rose by any other name smell just as sweet? Have Geshas lost their price-fetching nuance now that we've done away with that problematic 'I'? (Most of us anyway.) A name is a name is a name, a collection of sounds and letters signifying an unchanged referent. But what if the name is… wrong? Thus is the case with the Pink Bourbon. There were two things we thought we knew for certain about one of the hottest varieties on the planet right now: its cherries were pink and it was a Bourbon. Turns out, one of these is wrong. In an article published today, Cafe Imports finds that Pink Bourbon isn't a Bourbon at all, but an Ethiopian landrace variety.”

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  • What's the best way for cafés to make cold brew coffee?

    By Matt Haw for newGround

    “Unlike extraction methods that use hot water, cold brew coffee methods struggle to effectively extract the volatile compounds linked to more complex flavour profiles. Despite these challenges, the global cold brew coffee market was valued at over $400 million in 2021 and is expected to grow annually by 23% over the next five years, reaching approximately $1.3 billion by 2027.”

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  • Plant milks at the Swedish Latte Art Championship: Is this a step forward for specialty coffee competitions?

    By Tasmin Grant for Perfect Daily Grind

    “When the Specialty Coffee Association announced that plant milks could be used during the milk beverage course at the 2023 World Barista Championship, many in the industry had been anticipating this rule change for some time. Over the past few years, several national Barista Championship competitors had openly defied the prior rule which stipulated they could only use cow's milk. Ultimately, these competitors' decisions to willingly score zero in the milk course round played a key role in changing the format of the WBC - and many would agree for the better.”

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  • The return of the traditional cappuccino

    By Jenna Gottlieb for newGround

    “It goes beyond a source of caffeine; it represents a tranquil moment to savour before the day begins. Coffee shops in Italy are also social hubs. The act of grabbing a cappuccino often means catching up with friends, discussing the latest news, or simply watching life go by. As such, the cappuccino is often emblematic of the Italian pace of life - unhurried and enjoyed. In an era of instant gratification, it stands as a symbol of taking time to enjoy life's simple pleasures. Furthermore, just like pizza and pasta, the cappuccino is seen as a testament to Italian culinary prowess. Its global popularity is a source of pride as it showcases the country's influence on international food culture.”

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  • What Is Cold Foam?

    By Liz Clayton for Sprudge

    “If you think froth is 'so 2020,' be assured it's still cool. Cold foam is here (and here, and here) to prove it's a lasting trend. Cold foam is a fluffy, frothy topping of aerated (but not heat-steamed) milk that floats atop cool beverages like one of Bob Ross' happy little clouds. It is usually prepared with skim milk, and it's often slightly sweetened.”

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