(Updated 2019 July the 31st ) Whatever method of coffee extraction we use, coffee needs a solvent. Water is one of the best solvents that we have in nature especially for its chemical properties: it’s super attractive with hydrophilic substances, substances that have molecules that can absorb water. The better way to extract the molecules inside of a coffee’s beans is to make as more contact surface as possible to …
Milkit helps you avoid wasting milk and money. I have always tried to not waste my time because I feel like doing so I give a meaning to my everyday life. Whenever I waste time on something I feel like “empty” and I have the same feeling when I see people do the same. Business-wise this is extremely important: the wastage is, generally speaking, equivalent to waste money. Today, I’m …
The world evolves as fast as technology does. There will be a time in which we will be replaced by baristas robot before being delivered by a coffee drone or maybe it’s the other way around. The latest news is about the coffee drone which is starting to be considered by the big company such as Costa Coffee, Google or IBM, a well-known computer hardware company. There have been several …
Cupping can be seen as a funny way to evaluate and taste a table of coffee samples by determining their differences and our preferences, but if we look at it from a professional point of view, is more complicated. Key decisions are taken by cupping according to our business, such as checking and improve our roast profile (and our roaster), thinking about at how the potential of that sample can …
Consistency is one of my favourite coffee-related terms and it also sounds great, isn’t it? Consistency is the key and overlooking it, it’s a common mistake that most company does. It doesn’t matter if you are in the specialty business or in the chain one. I’m obviously a specialty coffee lover but what we (specialty coffee) should embrace is that consistency is a strong point of a chain; we can …
I used to drink coffee just as a fuel so it wasn’t a good relationship at all. I used to make it with a moka pot adding sugar after brewed it to cover the unpleasant experience. Just after many years I realised what I was used to drink: a “first wave” coffee, hard to smell and lacking of good flavours. Mostly a burnt liquid (made especially with robusta beans) with …
When we refer to pesticides we need to consider a wide range of substances like herbicides, fungicides and insecticides.Unfortunately, coffee is one of the most sprayed crop in the world. The majority of the studies say that up to 250 pounds of fertilizers are sprayed per every single acre of non-organic coffee. Roughly 90% of the coffee are non-organic. So basically, we need to use pesticides whenever we want to …
Read moreThe harmful role of pesticides and how to minimise their impact
I have always believed that we make our own destiny. By better understanding the impact we human beings have on nature, we need to learn the impact we are already causing on climate change. What threatens the production of coffee? Deforesting, farming and burning fossil release carbon dioxide into the atmosphere. By doing that, we are rising the global temperature causing the so-called phenomenon “greenhouse effect”, a natural process in …
Read moreCoffee countries are in jeopardy. What’s the coffee industry up to?
Coffe comes in waves. Waves are like trends, a step to do to keep up with the evolution. Actually, coffee started before any of these trends; in the 15th centuries coffee became famous in the coffee houses of the middle east and after a couple of centuries it was popular in Europe as well. The first wawe The first wave of coffee brought coffee to the people and not only …
Coffee! I love it and who does not? Every day I wake up in the morning, the first thing I look for is a cup of coffee. My day seems to be incomplete without it. A cup of coffee just makes us feel fresh and get going. Many of you guys like coffee, some of you love it and a few of you cannot live without it. But how many …