The Scoop

Coffee & Tea News

Christopher C.

Tuesday, March 22, 2022

Updated May 18, 2022

Fresh Roasted Coffee set to move in new location

by Francis Scarcella for The Daily Item

Fresh Roasted Coffee LLC in Sunbury continues to expand and will soon be operational out of its new location in the former Sunbury Textile Mills building. Owner Andy Oakes has continued to develop his business in Sunbury because he said he grew up in the city and wants to see more businesses invest in Sunbury. “I’m a hometown boy and there are so many great things happening here,” he said. “I’m proud to be here and I would love to see many more businesses invest here.”

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  • 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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Archive | 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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Archive | 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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Archive | 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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Archive | 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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Archive | 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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Archive | 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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Archive | 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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Archive | 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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