Spyridon Gkinnis's Blog (23)

INDIA - Coffee region gets less rain, but recovery expected

INDIA - Coffee region gets less rain, but recovery expected

The area under coffee has seen an upward trend in India, with areas from non-traditional regions in Andhra Pradesh and Orissa being added.

“The area under coffee is pegged at 380,000 hectares (ha) in the current crop season, 10 per cent higher than the production area in the last three years,” said Jayarama, director (research) of the…

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Added by Spyridon Gkinnis on July 26, 2010 at 1:20am — No Comments

Cupping is perhaps one of the most important skill anyone can develop within the coffee industry

Cupping

By aboutcoffeegr



Cupping is perhaps one of the most important skill anyone can develop within the coffee industry. Developed by green coffee buyer – cupping – provides a consitent methodoloy for evaluating a coffee’s quality before determining a price on a lot. In much the same way that a wine connesour would evaluate a fine Cabernet or Chardonnay – cuppers use a strict set of tasting protocols to assess quality.



The practice, however, is relatively subjective… Continue

Added by Spyridon Gkinnis on March 15, 2010 at 4:09pm — No Comments

Coffee: Healthy Or Harmful?

Coffee: Healthy Or Harmful?



The findings on caffeine change so often, I sometimes suspect that they depend on whether the scientist doing the study likes the brew! The latest reports are a mixed bag, but all the findings are important.



The good news: A study from SUNY Downstate Medical Center found that seniors with normal blood pressure who drink four or more cups of coffee a day are less likely to die from heart disease. Caffeine is presumed to be protective by… Continue

Added by Spyridon Gkinnis on February 22, 2010 at 1:42pm — No Comments

What organisms are involved in the production of OTA in coffee?

OTA-producers in coffee



What organisms are involved in the production of OTA in coffee?



As noted above, certain fungi have ecological associations with certain crop plants, and some processing or storage conditions favour specific fungi - hence certain crops have a tendency to contain particular mycotoxins and not others. Coffee is no exception.



Neither of the OTA-producing species of Penicillium (P. verrucosum and P. nordicum) have been isolated from coffee. P.… Continue

Added by Spyridon Gkinnis on February 22, 2010 at 1:37pm — No Comments

EMILIO LAVAZZA 1932-2010 A GREAT BUSINESSMAN WITH A PROFOUND SENSE OF HUMANITY PASSES AWAY.

It is with profound sorrow that the Lavazza Group announces that



Cavaliere del Lavoro Emilio Lavazza passed away yesterday.

A member of the family’s third generation, he was an extraordinary captain of industry who devoted 50 years of exemplary leadership to the company.



Born in Turin in 1932, he joined the family business — founded in 1895 by his grandfather Luigi — in 1955. When his father Giuseppe died in 1971,

Emilio was appointed CEO of the… Continue

Added by Spyridon Gkinnis on February 22, 2010 at 1:34pm — No Comments

News - Technology ...Costa Rican engineers find solution to brewing coffee in space

Costa Rican engineers find solution to brewing coffee in space



Dec 8, 2008 - Two Costa Rican engineering students have a developed a coffee brewing device that can be used in space. So what's the problem you ask? Well apparently since space in confined to a vacuum -(and thus, lacks atmospheric pressure) any heat applied to water causes it to evaporate immediately. Thus making it impossible to brew a cup of coffee under normal conditions. Now for some physics: in order for water to… Continue

Added by Spyridon Gkinnis on February 1, 2010 at 1:10am — No Comments

What is specialty coffee? Do you know?

What is specialty coffee? Do you know?



Specialty Coffee

by Ric Rhinehart





In a 1998 article for the Specialty Coffee Chronicle Don Holly wrote the following as he grappled with the question of defining specialty coffee: “My understanding of the origin of the term ‘specialty coffee’ is that it was first coined by Erna Knutsen, of Knutsen Coffee Ltd., in a speech to the delegates of an international coffee conference in Montreuil, France, in 1978. In essence, the… Continue

Added by Spyridon Gkinnis on December 24, 2009 at 7:13pm — 1 Comment

What is cupping?

What is cupping?

Cupping is the industry term used for the process of analyzing a coffee based on its sensory qualities – for example, its aromas and flavors. For our cuppings at Equal Exchange, roasted samples of coffee are divided into six different glasses of equal amount and grind size, steeped with hot water (198 to 205 degrees), and slurped (or aspirated) from a spoon for about 35 minutes.



Aspiration is the process of slurping a beverage across the tongue with force, in a… Continue

Added by Spyridon Gkinnis on November 17, 2009 at 2:41am — No Comments

Tanzania produces between 30-40,000 metric tons of coffee per year (70% Arabica, 30% Robusta)

Tanzania produces between 30-40,000 metric tons of coffee per year (70% Arabica, 30% Robusta). The three main Arabica growing regions are in the North/Kilimanjaro, Mbeya and the Matengo Highlands (Mbinga). Other Arabica areas include the Usambara Mountains, Iringa, Morogoro, Kigoma and Ngara. Robusta coffee is grown mainly in the Kagera region around Bukoba.



More than 90% of Tanzania's coffee is produced by 400,000 smallholder farmers. Larger estates are found in Arusha, Kilimanjaro… Continue

Added by Spyridon Gkinnis on November 10, 2009 at 7:18am — No Comments

Cecovasa wins the National Quality Competition for the Second Time!

On October 12 in the city of Tingo Maria, a jury of five international cuppers and five of Peru’s best cuppers determined, with 94.68 points, that Cecovasa’s coffee was the best coffee in Peru. The coffee was presented by Wilson Sucaticona from the Tunkimayo sector, a member of the San Jorge Cooperative that is the base of the Association. This was the result of the Third National Quality Coffee Competition organized by the National Coffee Board, the Peruvian Chamber of Coffee and Cocoa, the… Continue

Added by Spyridon Gkinnis on October 13, 2009 at 12:52am — No Comments

http://www.letstalkcoffee.org/?page_id=255&language=en

http://www.letstalkcoffee.org/?page_id=255&language=en Continue

Added by Spyridon Gkinnis on October 12, 2009 at 5:01am — No Comments

Why do I have to drink just 25 milliliters of coffee?

Why do I have to drink just 25 milliliters of coffee? There are moments in which you need to drink and our organism is satisfied only by a high quantity. And in these moments it is possible to commit two crimes: to water down wine and to order a ‘long’ at the bar.



Let go of the first and consider the second. What does happen in the 99% of cases in which you order a long espresso to the barman? He will let the liquid flow from the espresso machine till the cup is full. And if you have… Continue

Added by Spyridon Gkinnis on October 8, 2009 at 11:57pm — No Comments

Coffee Protects the Brain from Cholesterol High cholesterol is responsible for many illnesses, not the least of which is a heightened risk of stroke. A 2008 study published in the Journal of Neuroi…

Coffee Protects the Brain from Cholesterol





High cholesterol is responsible for many illnesses, not the least of which is a heightened risk of stroke. A 2008 study published in the Journal of Neuroinflammation suggests that caffeine equivalent to 6-7 cups of coffee a day just might protect the brain from the damages caused by cholesterol.



High cholesterol levels increase the risk of stroke in a number of ways. Cholesterol increases the risk of heart disease, which is… Continue

Added by Spyridon Gkinnis on October 1, 2009 at 8:00am — No Comments

Guatemala coffee history

History of Coffee in Guatemala



While the world coffee crisis of the past few years has increased problems faced by the Mayan people in Guatemala, they have been facing a permanent crisis for centuries, ever since the Spaniards arrived and began to disrupt indigenous ways of life. This began when the Spanish crown awarded large swaths of land to settlers, and what had been traditional Mayan lands became large estates upon which the indigenous people were forced to work. Throughout the… Continue

Added by Spyridon Gkinnis on October 1, 2009 at 7:30am — No Comments

TORTELLINI -PASTA delight . from Chef Steve Petusevsky.

Sure, stew and pasta are traditional, hearty dishes to warmus

up on a cold winter’s day. But this hearty and aromatic dish

from Chef Steve Petusevsky is sure tomake friends and family

think you graduated froma gourmet cooking school! The

good news is that it’s the blending of complimentary flavors

thatmakes this simple recipememorable.And, the addition

of coffee as an ingredient gives this a rich, sultry flavor that

sets this pasta/vegetable/shrimp dish in a… Continue

Added by Spyridon Gkinnis on September 23, 2009 at 5:01am — No Comments

Moderate coffee consumption may be associated with a reduction in the risk of certain diseases,” food scientist says.

Moderate coffee consumption may be associated with a reduction in the risk of certain diseases,” food scientist says.



New York, NY – The good news about coffee and health keeps getting better, according to a food science expert who spoke at a symposium here. According to James Coughlin Ph.D., toxicologist and consultant in food safety, “The preponderance of scientific evidence suggests that moderate coffee consumption – that is three to five cups a day – may be associated with a… Continue

Added by Spyridon Gkinnis on September 22, 2009 at 4:28pm — 1 Comment

What is decaffeinated coffee?

Decaffeinated Coffee – How it is produced.



What is decaffeinated coffee?

According to legislation within the EU markets decaffeinated coffee is a coffee with a caffeine content reduced to 0,1% or less in roasted coffee beans, and to 0,3% or less in soluble/instant coffee.



Decaffeinated coffee is available as a choice for those consumers who wish to enjoy the taste and aroma of coffee without experiencing the mild stimulant effects provided by the… Continue

Added by Spyridon Gkinnis on September 22, 2009 at 4:18pm — No Comments

italian barista espresso academy - IBEA

Jut visit :

http://www.planetcoffee.it/english/espresso-academy/accademia-dell-espresso/italian-barista-espresso-academy.html

Added by Spyridon Gkinnis on September 9, 2009 at 9:46am — 3 Comments

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Added by Spyridon Gkinnis on September 6, 2009 at 11:20pm — 1 Comment

Looking for the perfect barista: Espresso Italiano Champion is coming

Looking for the perfect barista: Espresso Italiano Champion is coming



The Aibes, the Italian Association of Barmen and Supporters, and the Italian Espresso National Institute will work together in the professional channel of coffee with the objective to increase professionalism in this industry. This is the objective of the agreement signed between the two associations involving the intervention of the National Italian Espresso both in competitions and in training by Aibes. In… Continue

Added by Spyridon Gkinnis on September 5, 2009 at 8:43pm — No Comments

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