Weekly Coffee News: Learn to brew perfectly, discover new coffee growing model
This week’s coffee news featured news about concrete coffee grounds, the secret to making the perfect cup of coffee, the benefits of specialty coffee, and new findings about brain health. Don’t miss out on these interesting tidbits!
1. 8 mistakes you are making when making coffee at home
Brewing coffee at home seems simple, but factors like grind size, coffee-to-water ratio, and temperature can impact flavor. For a perfect cup, focus on choosing the right tools, quality water, and regular cleaning of your equipment. Don’t forget to experiment and adjust to find your own perfect brewing method!
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2. Coffee can be grown under solar panels to save space
Growing coffee under solar energy systems (agrivoltaics) offers dual benefits: optimizing land use and protecting coffee plants from high temperatures, while reducing climate change impacts. This model not only boosts yields and saves water but also provides farmers with the opportunity to diversify income through renewable energy production.
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3. XLIII Coffee faf Crop to Cup successfully organized the Taste the Origin event
Taste the Origin concluded successfully with over 30 guests at XLIII Coffee, HCMC. The cupping session and talkshow offered insightful discussions on sustainable coffee, highlighting the collaboration between XLIII Coffee and Crop to Cup in building a transparent and fair supply chain. Taste the Origin marks a key step in the journey towards a sustainable future for the specialty coffee industry.
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4. Why did coffee prices drop so much?
The drop in coffee prices is causing major concerns across the industry, impacting farmers, exporters, and consumers. Key reasons include oversupply, climate change, the influence of the USD, and derivative trading. To respond, diversifying products, expanding markets, improving supply chains, and international collaboration are essential for maintaining sustainable growth in the coffee industry.
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Bài viết mới
- Find the Origin
Ruiru 11 coffee variety – The dual-resistant power awakening Kenya’s harvests
Born from the ashes of a devastating pandemic, Ruiru 11 is a resilient response of indigenous wisdom to the trials of nature. Carrying a complex genetic code from 66 sibling isolines, this humbly statured coffee variety possesses superb “dual-resistance” against the twin shadows of Coffee Berry Disease and Coffee Leaf Rust. Overcoming early prejudices and the paradox of trade-offs between yield and flavor, Ruiru 11 has been weaving through nurseries, awakening dormant harvests across highland hillsides, and igniting a proud flame of self-reliance for Kenyan coffee.
- Taste the Origin
Sudan Rume #00313 by CGLE – The origin legend beneath the Eucalyptus canopy
From a wild coffee lineage discovered in the Rume Mountains in the 1940s to the enduring conservation efforts of Café Granja La Esperanza, Sudan Rume #00313 by CGLE invites drinkers on a sensory pilgrimage to the birthplace of the Arabica world. It is a rare biological legacy preserved through unwavering dedication, integrity, and deep reverence for history.
- Taste the Origin
My Liberica Anaerobic N26 – A “gem” resurrected from the ashes of oblivion
The journey of My Liberica Anaerobic N26 is the triumph of a forgotten species, awakened by the depth of understanding, patience, and faith in its original essence. From the heavy clay layers of Kulai to 26 days of transformation in absolute darkness, each step contributes to unlocking layers of flavor that the world once thought could not exist in Liberica. More than just a cup of coffee, My Liberica Anaerobic N26 is a powerful declaration that all great values begin with the courage to delve into their essence, and then rise to a unique voice that resonates throughout the world.
- Taste the Origin
Finca Soledad Mejorado Tyoxy & Fincas Putushio Mejorado – The red thread of the Jijón family
The simultaneous arrival of Finca Soledad Mejorado Tyoxy and Fincas Putushio Mejorado at XLIII Coffee paints a remarkable portrait of the adaptability of the Mejorado variety within Ecuador’s specialty coffee landscape. Nurtured by a shared family philosophy and a commitment to principled cultivation, these two processed lots represent both a breakthrough in microbial innovation and the remarkable return of an exceptional flavor profile.
- Taste the Origin
Finca La Palestina Gesha #5482 – A new chapter in the legend from Cajamarca
From the renowned Cajamarca region, Finca La Palestina Gesha #5482 returns after a period of absence with a proud and fresh appearance. Nurtured in ideal altitude conditions and the cool climate characteristic of the Andes, each coffee bean slowly accumulates subtle flavor nuances before being perfected using the Washed method to maximize the purity of the Gesha variety. Under a carefully refined extremely-light roast profile, this batch of coffee reveals layers of white jasmine, ripe citrus, and sweet golden apricot aromas, interwoven in an elegant and rich flavor structure.
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