Welcome To SUNDAY Coffee+: Coffee News That Made The Headlines
Each week, Craft Beverage Jobs compiles the top headlines for Craft Coffee News & Information. On Sunday morning we post those headlines in SUNDAY Coffee+ for your reading pleasure. Whether its industry growth, new business, job openings, profiles or human interest, you just never know what will tickle our fancy from week to week. We want to make SUNDAY Coffee+ a part of your Sunday morning coffee experience. Want Sunday Coffee+ delivered via email each weekend? Sign Up Here.
Returning To Columbia!
US Coffee Roasters Return to Columbia For Beans, by Paul Ebeling – Live Trading News
The relative attractiveness of Colombian coffee beans now does not mean that consumers will soon pay less for lattes, since benchmark arabica coffee prices on ICE Futures US have risen more than 70% or nearly $1 lb this year due to roya and drought in top-Coffee-producer Brazil.
But cheaper Colombian beans are changing roasters’ sourcing choices.
To Burn Or Not To Burn, That Is The Question
To afterburn or not, that is the question facing ‘green’ roasters, by Matthew Schniper – Colorado Springs Independent
Bend your brain on this: burning exhaust itself. As in, generating heat, say 600 to 800 degrees, that’s hotter than the, say, 400-degree effluent from something else burned, which further breaks down particulate matter and smoke, leaving a clear, cleaner haze not unlike what radiates from sun-baked pavement.
OK, that wasn’t so bad, right? Burning smoke — got it.
But why do some coffee roasters do it, and urge that everyone should, while others ignore or even vehemently oppose the practice?
The answer proves as elusive as a decision in the roasting world’s greater, aesthetic debate: drum roasting (using a big, rotating metal cylinder) versus air roasting (à la glorified popcorn maker), which I’m not daring to delve into here.
Heritage: Born Into Coffee
Born Into Coffee: Observations from a Third-Generation Colona in El Salvador, by Michael Sheridan – Daily Coffee News It was late 2008 when I first came into contact with this amazing story surrounding three generations of determined women in coffee. At the time, I was involved in a CRS coffee project in Mexico, Guatemala, El Salvador and Nicaragua called CAFE Livelihoods, when I convened the project teams from each of the four countries for the first time in Managua. To open the first session, I paired each person with a colleague from another country and asked them to spend a few minutes getting to know one another. I also asked each person to share some story of a personal connection with coffee. When we reconvened, we had a round of introductions and coffee stories.
Hipster Coffee: Specialty Coffee On Sunset Blvd.
Echo Park’s Hipster Coffee Scene Gets Another Boost With Andante Coffee Roasters, by Farley Elliot – Los Angeles Eater Another day, another coffee shop, though this one has a familiar name. Andante Coffee Roasters, the popular Beverly Boulevard third-wave shop that roasts its own beans in Koreatown, has moved into the former Hedgehog space on the corner of Mohawk St. and Sunset. As first reported yesterday by LA Weekly, has stripped and white-walled the space in just a few weeks, moving in their own bags of hand-roasted coffee and La Marzocco espresso machine.
We love having people in and building relationships with them.
Echo Park’s coffee scene has seen a sudden spike, with nearby Woodcat Coffee opening just last week. Where Woodcat is a sleek, colorful space that seems more in tune with grabbing a cup of coffee on the way to work, Andante — like their original location — actually wants people to linger. “In a way, it’s part of our decoration,” says co-owner Steve Hyun. “We love having people in and building relationships with them.” Plenty of outlets and speedy WiFi means he likely won’t have to wait long to start making those neighborhood connections.
Coffee Bucket List: 38 Coffee Drinks
38 Types Of Coffee Drinks, Explained, by Kate Bratskeir – The Huffington Post Nearly 83 percent of grownups in the U.S. drink coffee. Even if you’ve adopted this very adult habit, you may sometimes revert to your 12-year-old self when it comes to the complicated drinks on the menu. The sight of anything more foreign than “espresso” shoves you back into your self-conscious shell. You become too timid to ask the barista what the drink is made of.
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