The Scoop

Coffee & Tea News

Christopher C.

Tuesday, March 22, 2022

Updated October 03, 2022

  • Here Are the Winners of the 2022 World Barista Championship & World Brewers Cup

    By Zac Cadwalader for Sprudge

    “There’s a lot to unpack in these 12 routines, and that is something we will be doing in the coming weeks as we rewatch the tape and go in-depth with the winners, but right now it’s time to take a breath and appreciate what we all just witnessed and those that brought it to us.”

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  • Creating a signature blend for your coffee shop

    By Tasmin Grant for Perfect Daily Grind

    “In today’s competitive specialty coffee market, it’s important for coffee shops to stand out. One of the many ways they can do this is by roasting coffee in-store – creating a unique customer experience that also maximises coffee freshness. Coffee shops can also develop their own signature blends, which help to differentiate them from their competitors. Signature blends not only provide a consistent and repeatable flavour profile for consumers, but they can also be a unique selling point for a coffee shop.”

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  • Hojicha and Matcha: Know the Difference

    By Emily Meneses for Barista Magazine

    “It’s safe to say that matcha has found a permanent place on most café menus as an alternative to coffee—but have you heard of hojicha? In Japan, hojicha is an overarching term that describes any green tea that’s been roasted. The word hojicha is derived from a Japanese verb meaning “to roast.” For centuries, the tea has been lauded for its soothing aroma, earthy and balanced flavor, and relaxing properties.”

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The Archives

September 2022

Week of September 26, 2022

  • Pumpkin Spice Is Now Dictionary Official

    By Zac Cadwalader for Sprudge

    “Pumpkin spice joins the like of sponcon, yeet, sus, metaverse, altcoin, and oat milk as the newest officially recognized words in the English language. It’s been a long time in the making, this pumpkin spicing of the dictionary. The term has been around for nearly a century, but it wasn’t until the last 20 years or so that pumpkin spice really started to grab the attention of the world at large.”

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  • Misunderstood Coffee Drinks: The Shakerato

    By Eddie P. Gomez for Barista Magazine

    “Elusive, elegant, and definitely one of the most refreshing cold drinks available during warm weather, the caffé shakerato is an espresso-based drink that is typically served up foamy in a martini glass. It’s a popular drink in Italy throughout the summer months. A well-made shakerato delivers an intense but balanced flavor punch, even though it is made of only three ingredients: espresso, sugar, and ice.”

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  • Here's What Happens If You Heat Up Cold Brew Coffee

    By Wendy Leigh for Tasting Table

    “Cold brew coffee, favored by many java junkies for its smooth, relatively mild flavor, actually packs a concentrated caffeine punch. After the beans and water co-mingle for all those hours, the caffeine content in a single cup of cold-brew can harbor from 10 to 30 more milligrams of caffeine than its hot-brew counterpart. That fact, along with other considerations, is why it helps to know what happens when you heat up cold brew coffee.”

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Week of September 19, 2022

  • Will coffee consumers’ focus on education continue beyond Covid-19?

    By Vasileia Fanarioti for Perfect Daily Grind

    “Naturally, [the pandemic] led many consumers to start brewing more coffee at home. According to a 2022 National Coffee Data Trends report from the National Coffee Association, a record 85% of the US population were drinking at least one cup of coffee per day in 2020. So, in response to this boom in home coffee consumption, some coffee shops and roasters started offering remote educational courses to people interested in making café-quality beverages. But as Covid-19 restrictions continue to ease around the world, we have an important question to ask: will the demand for these courses continue?”

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  • North France: Is cheese really dunked in coffee at breakfast?

    By Théophile Larcher for The Connexion

    “Maroilles is considered one of France’s strongest cheeses and was the focus of a recent competition during the 55th Foire du fromage in La Capelle (Aisne), where people competed to wolf down the largest amount of it. Coffee dipping was optional. The winner ate 1 kilo and 26 grams of the cheese in 20 minutes.”

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  • What is Touba coffee & how do you prepare it?

    By Isabelle Mani SanMax for Perfect Daily Grind

    “Across many countries in the Middle East and Africa, traditional brewing methods are still popular today – in both coffee houses and at home. One of these brewing methods is Touba coffee (also known as Sufi coffee): a popular traditional coffee beverage largely consumed in Senegal. The drink was first introduced to the country in 1902 by religious leader Sheikh Amadou Bamba Mbacké. Over the past few years, consumption of Touba coffee has become less linked to religion and more popular further afield, with many people across Senegal – and more recently in West African country Guinea-Bissau – enjoying the drink.”

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Week of September 12, 2022

  • Plunger, espresso, filter? Bitter coffee doesn’t mean ‘stronger’

    By Emma Beckett for Radio New Zealand

    “Caffeine content only explains a small part of the strength of coffee. Thousands of compounds are extracted, contributing to aroma, flavour and function. Each has their own pattern of extraction, and they can interact with each other to inhibit or enhance effects. […] There are also differences in how sensitive we are to the stimulant effects of caffeine. So what we are looking for in a cup, and getting from it, is dependent on our own unique biology.”

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  • Understanding Tanzania’s generational gap in coffee production

    By Peter Gakuo for Perfect Daily Grind

    “Currently, Tanzania is the fourth-largest producer of coffee in Africa. However, the country’s coffee industry has suffered from a steady decline in yields since the 1990s, aside from a brief resurgence in production during the mid-2000s. […] Since the country became independent in 1961, younger generations have started to migrate away from rural areas to bigger cities. This is largely because they believe there to be more profitable opportunities in urban areas, as is the case in many other countries around the world.”

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  • The Best Way to Brew Coffee Depends on What You Want from Your Java

    By Emma Beckett for The Conversation

    “Coffee – one bean with many possibilities. A big choice is how to brew it: espresso, filter, plunger, percolator, instant, and more. Each method has unique equipment, timing, temperature, pressure, and coffee grind and water needs. Our choices of brewing method can be cultural, social, or practical. But how much do they really impact what's in your cup?”

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Week of September 05, 2022

  • Can I Brew Coffee with Tap Water?

    By Liz Clayton for Sprudge

    “If you’re wondering if you can brew delicious coffee with just any old wet water, the sad answer is no—at least not for everyone. Whether or not the water from your tap will produce good results depends upon your own municipality and water source, as all tap water is not created equal.”

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  • How can rootstock grafting make coffee plants more resilient?

    By Tasmin Grant for Perfect Daily Grind

    “The effects of climate change are becoming more and more of a concern for the coffee industry – particularly for farmers. Findings from a research paper published earlier this year conclude that four of the five top coffee-producing countries in the world will see the amount of land suitable for coffee production fall by 2050. […] When executed successfully and in the right way, [rootstock grafting] can help coffee plants become more resilient to extreme weather.”

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  • Cortado: The Espresso Drink You Should Try on Your Next Coffee Run

    By Ryan Cashman for Tasting Table

    “Translated as "to cut" from Spanish, this espresso and milk infusion has developed a reputation of its own here in the States. According to Bon Appetit, by 2013 the cortado's popularity amongst American coffee drinkers was on the rise. It even got its own hashtag: #dailycortado.”

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August 2022

Week of August 29, 2022

  • Laser-extracted cold-brew coffee could be a Monday-morning game changer

    By Loz Blain for New Atlas

    “Researchers in Germany have created a laser-powered extraction system that pumps out cold-brew about 300 times faster than traditional methods. Arguably superior in flavor, aroma and caffeination, cold-brew coffee may soon be convenient too. […] The technique is derived from the laser synthesis and processing of colloids (LSPC) field, a method typically used to blast apart metal solids in solvent solutions and create solutions of suspended nanoparticles.”

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  • Exploring regenerative agriculture in coffee production

    By Tasmin Grant for Perfect Daily Grind

    “There’s no arguing that the demand for “sustainable coffee” is at an all-time high. Now more than ever, brands and consumers alike realise the importance of growing, buying, and drinking coffee that is both socially and environmentally sustainable. There are a number of complex reasons driving this focus. However, one of the most important for environmentally responsible coffee is the ever-growing threat of climate change, and the impact it has on the coffee sector.”

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  • Yes, You Can Use Your Blender as a Coffee Grinder (Baristas Agree)

    By Maki Yazawa for Well+Good

    “Although [Jiyoon Han, co-owner and founder of Bean & Bean] would love for everyone to have access to proper coffee-making equipment, she says it’s most definitely not a necessity. ‘As a roaster, we have to relinquish any sort of judgment because coffee is highly contextual. My goal is to meet the customer where they’re at, without forcing them or pushing them where they don’t want to be at that moment in time,’ she says.”

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Week of August 22, 2022

  • Everything You Need to Know About Japanese Tea

    By Oset Babür-Winter for Food & Wine

    “As the second-most consumed drink in the world, tea's ability to serve as a soothing ritual and smooth source of caffeine is anything but news. Much like wine, tea leaves can express a region's climate and terroir once brewed, and few growing regions are as varied and intriguing as Japan.”

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  • What is aged coffee?

    By Isabelle Mani SanMax for Perfect Daily Grind

    “When we talk about coffee ageing, we generally associate this with undesirable qualities. However, there are a number of processing techniques which rely on ageing to change or enhance flavours and aromas. Many of these processing techniques have been used for centuries in countries like India and Sumatra. One of the most prominent examples is Monsoon Malabar, which exposes the harvested coffee to monsoon rain and winds along the coast of Malabar for between three and four months. Typically, this process results in more earthy and spicy flavours, with a much heavier body.”

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  • Coffee May Help with Early Morning Nicotine Cravings

    By Zac Cadwalader for Sprudge

    “In the human brain, [nicotine] receptors are highly sensitive to withdrawals that come from a night without nicotine, otherwise known as sleep. They found that two compounds in coffee ‘may help restore the nicotine receptor dysfunction’ that leads to cravings. In other words, the coffee compounds appeared to quell the morning nicotine cravings these receptors cause.”

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Week of August 15, 2022

  • Certifications and direct trade in the coffee industry

    By Ana Pipunic for Perfect Daily Grind

    “In recent years, direct trade has become increasingly prominent in specialty coffee. The idea is simple: by reducing the number of intermediaries in the supply chain, the farmer receives a higher percentage of the final sale price. However, there is no official definition of direct trade, which leaves the model somewhat open to interpretation. There is also no specific “direct trade” certification for coffee – and as such, the definition of it can be used rather loosely in the coffee industry.”

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  • What Is Heirloom Coffee?

    By Liz Clayton for Sprudge

    “Heirloom coffee is a convenient (sort of) way to describe Arabica coffee plants whose variety may not be easy to ascertain. The term is of particularly abundant usage in reference to Ethiopian coffees, of which there are thousands of varieties, and where a particular producer’s output may include a broad range of these. When these coffees don’t fall into the easy categories that cultivated coffees in other growing origins do, they have often been grouped into the vague term ‘heirloom.’”

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  • A Coffee Competition All About the Moka Pot

    By Vasileia Fanarioti for Barista Magazine Online

    “The Professional Moka Challenge is an annual event that occurs in Italy. It is a barista competition with a difference—instead of using espresso machines, participants must use Moka pots to make their coffee. […] The Moka pot was invented there in 1933 by Alfonso Bialetti, and it has been a staple of Italian homes ever since. So what makes this competition so special?”

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Week of August 8, 2022

  • How to Clean a Coffee Grinder

    By Rachel Wharton for Wirecutter

    “If you’re busy, you can let this deep-clean slide for a few weeks or so, [Kaleena Teoh, co-founder and director of education at Coffee Project New York] said, but it really depends on how dark a roast you brew. Roasted coffee beans are covered in aromatic oils and the darker the roast, the oilier the beans are. Those oils build up with powdered coffee and coat or even clog the burr and chambers of your grinder.”

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  • Why is thermal stability important for manual coffee brewing?

    By Zoe Stanley for Perfect Daily Grind

    “Water temperature plays an important role in manual brewing. According to the Specialty Coffee Association, to properly brew high-quality coffee, your water should be between 90°C and 96°C (195°F to 205°F). However, alongside this, your brewing water should also remain at a stable temperature throughout the entire process. This is a concept known as thermal stability – an essential part of manual brewing. While temperature-controlled kettles can certainly help to improve thermal stability, your brewer also has an effect on it.”

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  • Study: Coffee Not Associated with Miscarriage or Other Negative Pregnancy Outcomes

    By Daily Coffee News

    “In an announcement of the findings, study author Gunn-Helen Moen calls into question the current World Health Organization guidelines that say pregnant women should drink less than 300 milligrams of caffeine—or the rough equivalent of two to three 8-ounce cups of brewed filter coffee—per day. […] ‘We wanted to find out if coffee alone really does increase the risk of adverse pregnancy outcomes, and the research shows this isn’t the case.’”

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Week of August 1, 2022

  • How does agitation affect filter coffee brewing?

    By Vasileia Fanarioti for Perfect Daily Grind

    “There are a number of variables to consider when brewing filter coffee, including brew temperature, extraction ratio, and grind size. One extraction variable that can often be ignored is agitation. Agitation is the process of disturbing or disrupting the coffee bed, either by pouring water directly onto it, or by stirring or swirling the mixture. Just how much you should agitate while brewing filter coffee is a topic of debate among coffee professionals, but it plays an important role in extraction.”

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  • How the Birds and the Bees Help Coffee Plants

    By Claudia Wascher and Thomas Ings for Daily Coffee News

    “Although Arabica coffee (Coffea arabica) can self-pollinate, pollinators increase fruit set (when a flower transforms into a berry) size, and yield. Farmers often think of birds as a pest species, eating seeds and crops. But birds forage on the coffee berry borer (Hypothenemus hampei Ferrari), a small beetle which is one the most harmful pests to coffee crops.”

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  • Which material should your grinder burrs be made from?

    By Ana Pipunic for Perfect Daily Grind

    “We all know the importance of investing in a good grinder, whether in a coffee shop or at home. For home consumers, grinding fresh for each cup is an essential part of producing delicious coffee that gets even remotely close to café-level quality. It’s important to note that while there are different types of coffee grinder, not all of them are manufactured to the same quality standards.”

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July 2022

Week of July 25, 2022

  • Chug, chug, then eat your mug: Edible coffee cup passes taste test

    By Carolyn Webb for The Age

    “Entrepreneurs Aniyo Rahebi and Catherine Hutchins tried about 250 recipes to develop their edible coffee cup. Their product had to be strong enough to hold hot liquid, but also had to break down naturally. It had to be tasty enough to be an attractive snack, but not change the flavour of the drink it was holding.”

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  • Umami flavours in coffee: What should you expect?

    By Perfect Daily Grind

    “Umami is a Japanese word that is often used to describe savoury flavours in food. It is commonly associated with meats and broths, fish, shellfish, cheeses, soy, and some mushrooms. It is considered by many to be a ‘fifth taste.’ […] ‘If you bake coffee, it can result in meaty, salty, and savoury flavours,” Takahito [Koyanagi] tells me. ‘Since acidity is usually burned during this process, baked coffee can often taste very flat.’”

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  • Why Coffee Often Tastes Better at a Café than at Home

    By Autumn Swiers for Tasting Table

    “There may be hundreds of types of coffee on the market, but the only two ingredients in coffee are literally beans and water — so, the H2O you're running through those grounds can make a big difference. Canada-based Coffee Mag explains that pre-existing minerals and alkalinity can neutralize the natural flavor notes in your beans. Depending on your water's mineral content, it can even knock out your coffee's acidity altogether. Your water's pH can swing the coffee's taste to bitter, neutral, or even sour instead of creamy and fresh.”

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  • What Is Coffee Creamer?

    By Liz Clayton for Sprudge

    “But would you believe coffee creamer does not contain cream? Another of life’s great riddles, coffee creamer is actually a stand-in for cream, with a sweeter flavor profile that many consider delightful, even international. It’s also, in many cases, dairy free. […] Look, everybody likes a little splash every now and then.”

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Week of July 18, 2022

  • The Wild World of 3D Printable AeroPress Accessories

    By Zac Cadwalader for Sprudge

    “Whether you’re making a pour-over or espresso, inverting or double filtering, the AeroPress is basically a blank canvas for a painting made of coffee brewing. It makes sense that this beloved piece of versatile plastic has captivated the imagination of 3D printing coffee folk more than any other device. […] Making coffee with the AeroPress is great, sure, but have you ever tried using it to make delicious fried dough?”

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  • What is qahwa coffee & how do you prepare it?

    By Isabelle Mani SanMax for Perfect Daily Grind

    “Qahwa is prepared and served similarly to Turkish coffee, but there are a number of differences between the two brewing methods. Traditionally, qahwa is brewed in a dallah, which is a traditional Arabic coffee pot. The coffee is boiled for around 20 minutes, before it is poured into fenjals: small cups with no handles. When pouring qahwa, a dallah is held high above a fenjal. Traditionally, the server should be standing while the guests are seated – usually on the floor.”

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  • Are Coffee Percolators Making a Comeback?

    By Autumn Swiers for Tasting Table

    "’Those who remember the strong, sometimes burnt taste of coffee from the percolators of old will be glad to know that modern versions yield better (but still bold) brews, not without the appliance's signature rhythmic pulse.’ The Spruce Eats calls the percolator ‘lightweight, great for camping, and wallet-friendly,’ and raves about its ‘ease of use, sleek design, durability, and effortless cleaning.’ It looks like, despite the odds, percolators might be making a comeback. So, is the device worth all the hype?”

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  • How does ageing cold brew coffee affect its flavour?

    By Josef Mott for Perfect Daily Grind

    “Its popularity and utility mean that it’s no surprise that many in the industry have been experimenting with the drink. Barrel ageing is clearly one way that cold brew is evolving, leveraging residual flavours to create a niche, experimental product. And while whiskey barrel ageing is certainly popular, it appears that this may actually open up other paths to age or infuse cold brew. Who knows – in the near future, we might see all kinds of unconventional and experimental cold brew options on coffee shop menus.”

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Week of July 11, 2022

  • 5 Unexpected Ways Coffee Influences Our Behavior

    By Bill Sullivan for Discover Magazine

    “Caffeine is the primary chemical in coffee, a psychoactive drug that alters how we feel and behave. Caffeine molecules resemble the body’s adenosine molecules, which accumulate in the brain the longer we are awake. And since caffeine looks like adenosine, it can block sensors and trick the brain to stay awake. Given its popularity, scientists have conducted many studies on coffee and caffeine to discern its effect on health and behavior. Here are five of the lesser-known surprises they have discovered.”

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  • The World’s Best Coffee Makers Are Turning to Moldy Beans

    By Kat Odell for Bloomberg

    “Chefs generally want to keep mold out of their kitchens, but they make an exception for koji. For around a decade, the fungus has been a secret weapon for trailblazing chefs like Rene Redzepi at Noma in Copenhagen, used to ferment grains, cure proteins and impart umami to dishes both sweet and savory. Now, the culinary world’s most popular mold is poised to become the biggest trend in the specialty coffee world. Enterprising producers believe the multipurpose ingredient can improve on mediocre coffee beans, and produce a better-tasting caffeinated cup.”

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  • If You Own an Espresso Machine, You Need a Knock Box

    By Tyler Chin for Gear Patrol

    “What makes a knock box a knock box is a bar that runs horizontally across the box for you to bang your portafilter to expel the puck. After you pull a shot, the puck is wet and hot. The moisture of the puck makes it get stuck inside the filter, and the puck is way too hot to go jamming your finger in there. Knocking the portafilter against the bar helps to get you a clean filter in almost no time at all.”

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Week of July 4, 2022

  • How can coffee shops use coffee concentrate?

    By Gisselle Guerra for Perfect Daily Grind

    “Now more than ever, we have a huge number of different ways to prepare coffee at our fingertips. As part of this, we’ve seen an explosion in the cold coffee segment; over the past few years, cold brew, nitro, and iced coffees have become more prevalent on coffee shop menus. However, as well as being able to use freshly brewed coffee or espresso for these beverages, coffee shops can also use coffee concentrate.”

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  • Here’s Why You Should Add an Extra Espresso Shot to Your Coffee

    By Autumn Swiers for Tasting Table

    “Rather than heading back to the cafe later in the afternoon for your pre-dinner pick-me-up, consider simply adding an extra shot to your morning joe in the first place. Those initial 120 mg in your mug plus the 63 mg in the added shot makes for a coffee with nearly 150% of the caffeine punch.”

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  • How to Make Coffee Without a Coffeemaker

    By Food Network Kitchen

    “Perhaps you are treated to freshly ground and roasted beans brewed in an elaborate digital thermal coffeemaker with built-in grinder. Or maybe you're low-maintenance and just want coffee and want it fast. That's all well and good, until the power goes out or the coffeemaker goes kaput. What now?”

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June 2022

Week of June 27, 2022

  • How have AeroPress recipes changed in recent years?

    By Zoe Stanley for Perfect Daily Grind

    “Because of its versatility, there are a seemingly endless number of ways to brew coffee with the AeroPress coffee maker. Naturally, this means there is plenty of space for innovation where the brewer is concerned. The [World AeroPress Championships have] helped the push for innovation when brewing with the AeroPress coffee maker, including experimenting with dose weight, water temperatures, and diluting or concentrating coffee by bypassing.”

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  • The Unexpected Ingredient You Might Find in Mexican Coffee

    By Derek Helling for Mashed

    “Mexicans in the northern part of the nation add dairy and sweeteners in a style that many from the United States are familiar with. The further south you travel, though, the less familiar the coffee becomes. Thus, you might find yourself encountering some preparations foreign to you if you don't spend a lot of time in Mexico.”

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  • Does green tea contain more caffeine than coffee?

    By Manuel Otero for Perfect Daily Grind

    “Generally, it’s accepted that coffee contains much more caffeine than tea. A quick Google search shows that in 100ml of coffee, there’s 40mg of caffeine, whereas for the same volume of ‘tea,’ there’s only 11mg. But one type of tea stands out among the rest as far as caffeine is concerned: green tea. Depending on how long they’re steeped for and where they come from, green tea leaves can actually contain much more caffeine than other types of tea.”

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  • What Is Cascara?

    By Liz Clayton for Sprudge

    “In an effort to explore the coffee plant’s wider possibilities, as well as reduce waste, finding ways to use cascara has become a recent interest for those who previously only focused on the inside of the coffee fruit.”

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Week of June 20, 2022

  • Addressing deforestation in coffee production

    By Ross Hindle for Perfect Daily Grind

    “In the simplest definition, deforestation is the removal of trees to increase land area for agricultural and commercial purposes. Extensive deforestation creates a number of environmental problems, as trees are habitats for many animal and insect species. Forests also prevent soil erosion and act as ‘carbon sinks.’ Through photosynthesis, trees absorb carbon dioxide from the atmosphere and recycle it into oxygen – helping to mitigate the effects of climate change.”

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  • New Research Finds How Exactly Coffee Is Rewiring Your Brain

    By Zac Cadwalader for Sprudge

    “Studying the effects of coffee on the brain has gained quite a bit of momentum in the scientific community in the past year or so, with new research papers being published finding links between coffee consumption and more efficient brain activity. Some have even found that coffee could be altering how our brains run for the better. Continuing this trend, researchers from the Universities of Strasbourg and Lille, both in France, have found that caffeine may have ‘long-lasting changes in the brain’ and how it operates.”

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  • Why Cold Brew Is Often Made with Dark Roast Coffee Beans

    By Arianna Endicott for Tasting Table

    “The cold brew process can enhance the rich, earthy flavors of dark roast coffees in a way it doesn't for lighter roasts. Dark roast coffee is also the way to go if you're making a large batch of cold brew to store in your fridge, as the flavor profile holds up well throughout the brewing process.”

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  • Bored of your flat white? Try these new flavours, from ‘egg coffee’ to a milk tea mix

    By Lucy Corry for Stuff

    “Think of coffee and it is highly likely any number of European-inspired brews come to mind, delivered to you via a noisy chrome machine and served in a sturdy cup. But there is a whole world of ways to get that caffeine fix, and embrace other cultures, without leaving the country.”

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Week of June 13, 2022

  • Why You Should Embrace Coffee Culture in the Workplace

    By Adrian Nita for Entrepreneur

    “While many people are tempted to power through and try to get as much done as possible in a short period of time, this strategy is actually counterproductive. By taking frequent breaks and allowing yourself time to recharge and connect with your coworkers, you can boost your productivity and creativity. Unlike traditional team building activities, which can feel forced or awkward, coffee culture is a more casual way for people to gather outside of work and socialize.”

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  • What is a flat white & where did it come from?

    By Perfect Daily Grind

    “Once a unique beverage served in both Australia and New Zealand, the flat white can now be found in coffee shops around the world. […] One of the numerous claims to the invention of the flat white comes from Australian barista Alan Preston. He says he was the first coffee shop owner to permanently have the term ‘flat white’ on his menu in the mid-1980s.”

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  • Americans want coffee that tastes like candy

    By Jennifer A. Kingston for Axios

    “Sensing that our home-brewing habits are here to stay, consumer goods companies are flooding stores with new coffee products catering to our sweet tooth—and disguising the original taste.”

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  • Introducing extract chilling in coffee

    By Perfect Daily Grind

    “In his 2021 World Barista Championship (WBC) routine, three-time Australian Barista Champion Hugh Kelly introduced to the world stage a concept known as ‘extract chilling.’ During his performance, Hugh extracted his espresso over a frozen metal cube before allowing the shots to cool down. In his routine, he explained that this extraction method helps to preserve the flavour compounds in the coffee and heighten sweetness in particular.”

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Week of June 6, 2022

  • Is It OK to Let Your Kid Drink Coffee?

    By Christin Perry for Parents

    “It seems coffee shops are the new hangout for high schoolers, and the trend is quickly extending to middle schoolers too. Whether it's a cold drink while hanging out at the mall or a post-practice pick-me-up, kids are consuming caffeinated beverages at an alarming rate. But should kids drink coffee? What are the possible long-term and short-term side effects?”

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  • How can syntropic farming benefit coffee production?

    By Ana Paula Rosas for Perfect Daily Grind

    “While some agricultural models focus on increasing crop yield, Ernst points out that syntropic farming encourages more natural and sustainable methods of food production. For instance, planting several different species of trees together in the same area will encourage biodiversity. The number of animals, birds, insects, and microorganisms will increase, thereby creating a more healthy and diverse ecosystem.”

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  • Coffee Makes Your Brain Run Better

    By Zac Cadwalader for Sprudge

    “You don’t exactly need an advanced degree in a hard science nor any real notion of the inner workings of your thinking organ to understand that the day’s first cup of coffee turbocharges your faculties. Nonetheless, scientists have taken to studying how coffee affects brain activity, and according to recent research, it may be doing more than just providing an additional jolt of energy; coffee may be rewiring your brain.”

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  • If you drink these types of coffee, you could have a lower death risk

    By Megan Marples for CNN Health

    “Results showed that for people who drank a moderate amount of coffee, defined as 1.5 to 3.5 cups a day, those who sweetened their coffee had about a 30% lower death risk compared with non-coffee drinkers, according to Dr. Christina Wee, associate professor of medicine at Harvard Medical School.”

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May 2022

Week of May 30, 2022

  • Exploring the nutraceutical properties of coffee

    By Stefannie Corea for Perfect Daily Grind

    “With growing pressure to minimise the amount of waste produced by the coffee supply chain, there is understandably interest from food and pharmaceutical companies about reusing the byproducts of coffee production as functional ingredients. […] Nutraceuticals are often defined as food-derived products that supposedly provide both nutritional and medical benefits, such as helping to mitigate the impact of certain health conditions.”

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  • What Is Natural Process Coffee?

    By Liz Clayton for Sprudge

    “Coffee terms can be a bit confusing. Isn’t all coffee natural? Isn’t all coffee processed somehow in order to get it from the farm to a state where we can drink it? What we mean when we say natural process is that the path the coffee fruit takes from the treelet to the cup involves less complex intervention at the farm level than other methods, like washed or honey process coffees. In the natural process, the whole coffee fruit is left intact to dry after being harvested, which ultimately affects a coffee’s flavor. In some regions, natural process is known as ‘dry process.’”

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  • Indigenous Tea Makers of India

    By Banglanatak and an independent third party for Google Arts & Culture

    “Learn about the Tangsas and Singphos, original and age-old tea brewing communities from Arunachal Pradesh, India.”

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  • Extraction wars: Espresso vs. ristretto

    By Sam Koh for Perfect Daily Grind

    “A ristretto […] is the shorter sibling of the espresso – but just because it’s shorter doesn’t mean that it has less to offer. […] In Italian, ristretto means “restrict”, and it translates as such into your little demitasse cup. A ristretto is a restricted, “shorter” version of an espresso: it uses less water and so makes a smaller drink. Depending on the café or barista’s policies, the ristretto will be anything from 15 to 25ml. Because the ristretto is so small, most coffee shops choose to only offer double ristretto shots.”

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Week of May 23, 2022

  • Is It Safe to Drink from Stainless Steel?

    By Chris Sands for Tasting Table

    “High-quality stainless steel is a better choice than either plastic or aluminum, but it's important to note that some lower quality stainless steel water bottles have had their own problems with leaching chemicals.”

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  • Exploring the language of specialty coffee

    By Paul Ashby for Perfect Daily Grind

    “When you’re buying beans or visiting specialty coffee shops, you might come across terms like third wave, single origin, micro lot, or artisan. For those who are new to the specialty coffee sector, this language can be confusing. As such, for coffee professionals looking to make the specialty coffee industry more accessible, there’s a simple first step: breaking down and defining this terminology. In doing so, they will give consumers the capacity to make more informed purchasing decisions. So, what are the most common terms used in specialty coffee and what do they really mean, especially in the context of the wider industry?”

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  • Why Some Plant-Based Milks Are More Nutritious than Cow’s Milk

    By Haldan Kirsch for Tasting Table

    “Milk producers have long touted the nutritional benefits of drinking cow's milk. In some ways, dairy milk does have the lead on other alternatives, but there are some categories where they fall behind. So, which milk is the most nutritious?”

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Week of May 16, 2022

  • Birds and Bees Combined Give Big Boost to Coffee Crops, Study Shows

    By Daily Coffee News Staff for Roast Magazine

    “’The combined positive effects of birds and bees on fruit set, fruit weight, and fruit uniformity — key factors in quality and price — were greater than their individual effects,’ the researchers wrote. ‘Without birds and bees, the average yield declined nearly 25%, valued at roughly $1,066 per hectare.’”

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  • A guide to calibrating your espresso recipes

    By Shaun Aupiais for Perfect Daily Grind

    “In coffee shops across the world, one of the most common challenges baristas face is ensuring that espresso extraction remains consistent throughout each day. Ultimately, creating repeatable recipes for espresso leads to more consistent-tasting coffee, thereby increasing customer satisfaction. However, in order to extract espresso consistently, baristas must have an in-depth understanding of several extraction variables and how they influence coffee flavour. These include dose, yield, and extraction time.”

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  • When Is the Best Time to Add Flavor to Your Kombucha?

    By Lauren Rothman for Tasting Table

    “Naturally sweet ingredients such as fruit and fruit juice will add an extra amount of sugar for the SCOBY bacteria to consume, releasing carbonation as a result. Sealing the kombucha in an airtight bottle will trap that carbonation, creating the nice fizz we all crave in kombucha.”

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Week of May 9, 2022

  • Coffee May Greatly Reduce Risk of Chronic Liver Disease, Research Shows

    By Daily Coffee News Staff for Roast Magazine

    “Researchers from the UK pored over UK Biobank data involving nearly half a million study participants whose coffee consumption was reported at the beginning a 10.7-year median study period. Among all those participants, 78% reported drinking some kind of coffee, while the remaining 22% identified as non-coffee drinkers.”

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  • Exploring the evolution of manual espresso machines

    By Ana Paula Rosas for Perfect Daily Grind

    “Typically, when we talk about espresso equipment, we imagine a machine with groupheads, a steam wand, and a built-in boiler, whether it’s semi-automatic or fully automatic. However, in recent years, we’ve seen the resurgence of “simpler” alternatives: manual espresso machines which use pressure generated from the user pushing down on the brew chamber to extract coffee.”

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  • How Long You Should Steep Your Cold Brew

    By Haldan Kirsch for Tasting Table

    “Devoted fans may enjoy their cold brew throughout the year, but for most of us, traditional coffee's chill cousin tends to take center stage during the warm months of Spring and Summer. … It can even be easily made at home with coffee, water, and a little bit of time — though exactly how much time is a little tricky to lock down.”

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  • Learning more about Colombia’s indigenous coffee-producing communities

    By Nicholas Castellano for Perfect Daily Grind

    “Indigenous peoples’ histories and traditional cultures mean they often have a unique heritage of coffee production unlike other farming communities. However, in many cases, the challenges these groups face when selling their coffees are often not fully addressed by the wider coffee industry.”

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Week of May 2, 2022

  • A Report from the Front Line of Ukraine’s Coffee Community

    By Daily Coffee News

    “The coffee scene in Ukraine is stunning! Well, it used to be… but we are definitely bringing it back and it will thrive even better! The amount of specialty coffee shops and micro roasters, as well as big roasteries, is overwhelming. Almost every coffee shop has its unique style, approach and incredible design.”

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  • How can you make water perfect for brewing coffee?

    By Tasmin Grant for Perfect Daily Grind

    “For every cup of coffee you brew, roughly 98% is water. But water is rarely just water. Depending on your geographical location, it contains varying levels of a range of minerals and organic compounds. These minerals and organic compounds – mainly calcium, magnesium, and carbonates – all have different effects on how coffee extracts and what it tastes like. This means that no matter how high-quality your coffee is, your water might be stopping it from reaching its full potential.”

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  • Exploring the history of coffee cake

    By Ana Pipunic for Perfect Daily Grind

    “Many food blogs describe coffee cake as a cinnamon-infused sponge with a crumbly streusel topping made from butter, sugar, and flour. However, others refer to coffee cake as a coffee-flavoured sponge, often with coffee-flavoured cream and frosting as well. To understand how these different definitions came about, we must first explore the origins of coffee cake.”

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April 2022

Week of April 25, 2022

  • 2022 US Barista Champion Morgan Eckroth: The Sprudge Interview

    By Zac Cadwalader for Sprudge

    “There is no greater ambassador for specialty coffee here in the Year of Our Lord Two Thousand and Twenty-Two than Morgan Eckroth (she/they). With nearly 7 million combined followers across TikTok, YouTube, and Instagram as @morgandrinkscoffee, the Oregon-based coffee professional brings specialty coffee into the homes of people who may not otherwise seek it out.”

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  • Exploring Sicilian coffee production

    By Ana Pipunic for Perfect Daily Grind

    “Sicily is the largest island in the Mediterranean Sea, with a typical Mediterranean climate of mild, wet winters and hot, dry summers. The island’s proximity to Africa can result in higher temperatures than most areas of Italy – making it more suitable for growing coffee.”

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  • Coffee is not just a drug to make us good worker bees. It’s a pleasure.

    By Tim Carman for The Washington Post

    ‘“Sorry, I haven’t had my coffee yet” is the standard-issue excuse, as if the drink’s sole purpose were to make us complete, fully functional humans. My issue with our current relationship with coffee is that it aligns too neatly with the people who have, over the decades, viewed us, the worker bees, mostly through the lens of our ability to produce.”

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  • What is Laurina coffee?

    By Jackson Booth for Perfect Daily Grind

    “Around the world, many consumers prefer to drink coffee which contains less caffeine. For some, it’s essential. Typically, people looking to minimise their caffeine intake opt for decaf coffee, where most of the caffeine is removed. Decaffeination usually involves soaking green beans in water, before passing them through several filters to remove the caffeine. But what about coffee varieties that are naturally low in caffeine? Laurina is one of the most prominent low-caf coffees in the world.”

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  • What Is Latte Art?

    By Liz Clayton for Sprudge

    “The most popular style of latte art among coffee aficionados and specialty shops is free-pour latte art, which is a pattern intentionally poured into the coffee by using milk (or a milk substitute) steamed into compact bubbles. The milk is then poured into the coffee with careful movements—angle and height matter here—to create the desired pattern, such as a rosetta, tulip, or heart.”

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Week of April 18, 2022

  • Waste coffee grounds could someday help detect brain waves.

    By the American Chemical Society

    “Spent coffee grounds have previously been used to make porous carbon supercapacitors for energy storage. But now, new research led by principal investigator Ashley Ross, Ph.D., has taken recycled coffee waste in another, more biological direction. She and her team have demonstrated that electrodes coated with carbon from this waste can detect trace levels of biomolecules in vitro. According to Ross, this is the first example of residual coffee grounds being repurposed for biosensing applications.”

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  • What’s the best way to clean the inside of a coffee maker? Here’s how to keep it clean.

    By Terry Baddoo for USA Today

    “A traditional way to clean a coffee maker involves flushing it through with a solution of water and vinegar. However, afterward, some feel that makes your first few cups of coffee taste and smell bad. A better, scent-free cleaning option is denture cleaning tablets.”

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  • What is channeling and how does it affect espresso extraction?

    By Zoe Stanley for Perfect Daily Grind

    “Have you been wondering why your espresso shots just don’t taste right? Are they extracting too quickly, spraying, or flowing out one side? If you’ve experienced anything like this when pulling a shot, the most common cause for many of these issues is something known as ‘channeling’.”

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  • Coffee Very Popular, Says National Coffee Association

    By Zac Cadwalader for Sprudge

    “Coffee is a pretty popular drink—as a Sprudge reader you don’t need me to tell you twice. But just how popular? Incredibly popular, according to the National Coffee Association, whose recent poll finds that coffee consumption in America is at ‘the highest it has been in two decades.’”

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  • What is koji fermented coffee?

    By Dominic Vittitow for Perfect Daily Grind

    “In recent years, experimental processing methods which leverage the power of fermentation (such as anaerobic fermentation and carbonic maceration) have become increasingly common. However, there is still room for further innovation in coffee processing. One of the newest emerging trends in processing is using something called ‘koji mould’ as a unique priming agent during the fermentation stage. This new method is commonly referred to as ‘koji coffee,’ ‘oryzae coffee’ or ‘koji supernatural processing’.”

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Week of April 11, 2022

  • How Local Coffee Groups Drive Change in Chile, Mexico & Peru

    By Gabriella Wong for Perfect Daily Grind

    “Peru, Chile, and Mexico might all be considered part of Latin America, but the similarities between their local coffee scenes end there. Here’s how different coffee organisations in these three countries are working to address some of the issues that each one is facing.”

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  • A Brief History of Manual Brewing Methods

    By Miguel Angel Hernandez for Perfect Daily Grind

    “Whether you’re a home brewer wanting to know more about which device to invest in, or a barista looking to better understand the origins of the device you use every day, you’ll benefit from knowing the history of the following manual brewing devices. Here’s how approaches to manual coffee brewing have changed over time, as well as the most popular devices that dominate the market today.”

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  • More Americans Drinking Coffee and Venturing Outside the Home, NCA Report Shows

    By Nick Brown for Daily Coffee News

    “The percentage of Americans who reported drinking coffee within the past day has reached a two-decade high (66%), while coffee drinkers are steadily returning to out-of-home coffee consumption as pandemic concerns ease.”

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  • Coffee Got Complicated: Know Your Natural from Your Washed from Your Honey

    By Lauren Mowery for Forbes

    “Consider the term ‘green coffee.’ Even the hue of standard commodity beans—the second most heavily traded commodity in the world after crude oil—can be several shades removed. Referring to the color of beans before roasting, green coffee can range from dark raisin to dried chickpea, and the taste profiles, for those attuned to them, can also be wildly different.”

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Week of April 4, 2022

  • Orange Juice and Coffee Is a Thing on TikTok

    By CoffeeTalk

    “Did you know that the majority of people on TikTok consume orange juice and coffee? In other words, orange juice with a shot of espresso. Not a glass of juice and a cup of coffee, as is customary for breakfast.”

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  • Drinking coffee could benefit your heart and help you live longer, research finds

    By Kristen Rogers for CNN

    “Contrary to worries among some doctors and the public, drinking coffee may actually protect your heart instead of causing or worsening heart problems. Drinking two to three cups of coffee daily has been associated with a 10% to 15% lower risk of getting heart disease, heart failure or a heart rhythm problem, or dying early for any reason, according to three research abstracts published Thursday.”

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  • A Complete Guide to the Greek Freddo

    By Tasmin Grant for Perfect Daily Grind

    “You might be wondering what exactly a Freddo is, and what makes it so beloved by Greeks. Or if you’ve enjoyed the espresso-based beverage yourself, you might be wondering how it fits into third wave coffee and international coffee culture in general. To answer both these questions, I spoke with Christos Zamanakis, Education and Quality Manager at Dimello Coffee, and Michalis Katsiavos, 2018 Greek Barista Champion, to explore the past, present, and future of this popular drink.”

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  • How Cold Brew Captured the Millennial Market

    By Tasmin Grant for Perfect Daily Grind

    “Having been invented several decades ago, it’s re-emergence as a popular beverage choice for younger generations is something coffee shops and roasters should be noting. By understanding how and why they enjoy cold brew, you can better market it to their preferences.”

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March 2022

Week of March 28, 2022

  • Should you microwave coffee?

    By Ana Pipunic for Perfect Daily Grind

    Samo believes that it depends on the coffee. “The outcome will be dependent on the coffee,” he says. “If a particular coffee scores highly, but has a delicate aroma, this is caused by smaller quantities of these volatile compounds. Reheating the coffee will destroy these volatile compounds, ultimately reducing the aroma.”

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  • What Is Honey Processed Coffee?

    By Liz Clayton for Sprudge

    Because coffee is a fruit, all coffee must undergo some form of “processing” at the farm level before it travels to your favorite coffee roaster and, ultimately, your cup. Honey process is one method that’s become more common in recent years—particularly in Costa Rica, the country typically credited with its popularity. Bad news for any bears reading this, though: no actual honey is involved.

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  • Exploring Hong Kong coffee culture

    By Dominic Vittitow for Perfect Daily Grind

    While its historic relationship with tea might spring to mind first, Hong Kong has a vibrant and diverse coffee culture. Through the 20th and 21st century, the city’s coffee culture has understandably been influenced by cafés in other major consuming countries in the Asia-Pacific – including mainland China, Japan, and Taiwan.

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  • Here’s What Your Coffee Order Says About You

    By Anna Lewis for Delish

    Working with Coffee Friend, human behavioural expert Darren Stanton, who is a former police detective and psychologist with 26 years of experience analysing deception detection and emotional signals, has revealed what your coffee order says about you. But be warned... you may not like what you hear. Yes - we're talking to you, flat white drinkers.

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Week of March 21, 2022

  • Can Coffee Help Cure a Hangover?

    by CoffeeTalk

    Here’s the deal: That java juice may not be as effective as you believe at alleviating the effects of a hangover — in fact, it may exacerbate some of your symptoms. James Roach, DO, an emergency medicine physician, explains.

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  • The Surprising Way Boston Settled a Coffee ‘Shortage’ in 1777

    by Molly Harris for Mashed

    Over a three-year period from 1776 to 1779 during the revolution, these shortages sparked more than 30 riots targeted at fellow colonists who controlled the vast majority of the products. Some hoarded, while others simply price-gouged their customers. One such merchant and American patriot to do so was Thomas Boylston. What Boylston didn't realize is that he would be faced with a mob of women who took matters into their own hands while their husbands were away fighting for independence.

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  • What is flash brew coffee?

    by Matthew Deyn for Perfect Daily Grind

    Today, when most people talk about cold coffee, cold brew or iced coffee generally come to mind first. But as far back as the 1960s, people were enjoying an entirely different kind of cold coffee beverage in Japan: Japanese iced coffee, also known as flash brew. It wasn’t until the late 20th and early 21st century, however, that this beverage started to become popular further afield in the US. Since then, it has played a role in the wider rise of cold coffee.

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1 Comment

  • RP
    Roger Pilotti

    Very interesting, I enjoyed the information.

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