Italy is seeking Unesco World cultural recognition for Italian espresso, according to The Guardian, a British newspaper. According to the report, 90% of Italians drink coffee daily – presumably that number only counts the adults. Still, the number seemed a little high, but nevertheless, there is no arguing that the drink is a daily staple […]
ITALIAN ESPRESSO MAKES BID TO BE RECOGNISED AS CULTURAL HERITAGE Read More »
One of the most exciting and important events in the coco calendar is taking place on the 16th of December. The cocoa of excellence awards is jam-packed, starting at 9am and not finishing until after 7 p.m. Aside from the awards, one of the most interesting sections for me are the ‘meet the producers of
COCOA OF EXCELLENCE 2021 SETS OUT AGENDA WORTHY OF ITS NAME Read More »
There is a massive and unmet need in most coffee growing regions for new coffee trees. But being able to find, let alone afford, high quality, genetically conforming traditional and improved varieties is the exception rather than the rule. It’s surprising that this sustainability constraint receives so little attention. Perhaps it’s because we see producers
SEEDS OF SUSTAINABILITY Read More »
Papa New Guinea’s national coffee regulatory authority has implemented new and simplified coffee grading standards. With this new scheme, a key obstacle that was keeping smallholder farmers from achieving the highest grade has been removed. Recent workshops were conducted to inform stakeholders of the revised standards. Published in late 2020 by Coffee Industry Corporation (CIC)
PAPA NEW GUINEA LAUNCHES NEW GRADING STANDARDS Read More »
The Fine Chocolate Industry Association (FCIA) is pleased to inaugurate our “Raising the Bar” column with Bar Talks. Each month, we will feature a different topic of interest tailored for chocolate makers, chocolatiers and chocolate enthusiasts. “Raising the Bar” will be written by FCIA company members who have extensive expertise on a variety of subjects,
FCIA – ‘RAISING THE BAR’ Read More »
Coffea arabica makes up a vast majority of the coffee produced in the world with Coffea canephora (robusta) coming in at a distant second. Unfortunately, the world’s favorite variety of coffee is a picky plant requiring very specific growing conditions. Altitude, drainage, shade, and temperatures have to be perfect for these plants to succeed. Headlines
BREEDING A STRONG FUTURE FOR C. ARABICA Read More »
Coffee cupping is a process by which individual coffees can be analysed. It is a process which requires minimal equipment, is easily repeatable and requires little skill to perform (although identifying the more subtle flavours and characteristics does require experience and knowledge). The coffee industry uses cupping for a number of reasons and it is
ROASTERS TABLE – DEVELOPING CUPPING SKILLS Read More »
Cascara is the pulp and skin of the coffee cherry fruit typically regarded as an unusable by-product by the coffee industry but now its classed as a superfood.
OLAM CREATING CASCARA PRODUCTS Read More »
LAVAZZA PROFESSIONAL RECOGNIZED AS ONE OF AMERICA’S SAFEST COMPANIES BY EHS TODAY MAGAZINE
LAVAZZA PROFESSIONAL RECOGNISED AS ONE OF SAFEST COMPANIES IN U.S. Read More »
Illy has formed a partnership with Pod Foods.
ILLYCAFFÈ PARTNERS WITH POD FOODS Read More »
