Medium > Light Roasts, Coffee Cherry Sorting, and 3D Coffee

• Your Nose Smells Coffee In 3D

  By Zac Cadwalader for Sprudge

  “All of our senses come through in stereo. Except smell, arguable the most important one for drinking coffee. Our ears tell us which direction sounds come from, our sense of touch does the same with sensations, and we can tell what part of our tongue is lighting up with different flavors. Even the two little cameras that are our eyes work together to create a three-dimensional image. So why then, not our nose?”

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• Light roasted coffee is out, medium roasts are in

  By Jordan Montgomery for newGround

  “In the early days, specialty coffee was closely associated with light roasted coffee; so much so that it became deeply ingrained in its ethos. Today, many in the industry are turning away from light roasts. Does this say something about the direction specialty coffee is headed? In some ways, specialty coffee favoured light roasted coffee as a response to the dominant presence of dark roasts across the industry. It offered a way for brands to differentiate themselves from large, commercial coffee companies that adopted traditional roasting styles.”

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• Royal Coffee Releases World History & Geography of Arabica Coffee Cultivars Poster

  By Zac Cadwalader for Sprudge

  “The history of coffee is, well, complicated. We generally understand it to have originated in Ethiopia and making a rather prodigious stop in Yemen before proliferating around the world. But how, exactly, did it go from Africa to Western Asia to spanning the Coffee Belt and beyond?”

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• Why cherry sorting is essential to improving coffee quality

  By Zoe Stanley-Foreman for Perfect Daily Grind

  “Growing high-quality coffee requires great skill and attention to detail. Beyond implementing farming best practices, harvesting and sorting cherries are essential parts of the process. Many farms choose to manually pick and sort cherries, with some even having no option but to harvest them by hand. These methods, however, can be laborious and time-consuming, and often lead to higher costs for producers. As a result, some coffee farmers are turning to mechanised solutions to harvest and sort cherries - and thereby improve coffee quality.”

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