Almost since the origins of agriculture, farmers have sought to improve the efficiency and resilience of their crops. In years with less rain, or in areas with poor soil quality, a resilient seed and plant could make the difference between a decent harvestand a non-existent one.
One of the first steps many coffee enthusiasts take when looking to improve their home-brewed coffee is to start buying whole beans and grinding them at home themselves. While this is certainly the best way to achieve the freshest and most flavorful product at home, it does mean there are some new factors to consider. Since coffee particle size and consistency are paramount to brewing a good cup of coffee, a grinder can either help or inhibit this quest.
Coffee beans are a particularly tricky crop to grow and harvest. Their need for such precise weather and soil conditions mean they can only grow at large scale in a few places throughout the world. Within the belt the climate and production differences from region to region can lead to a wide range of final products. This variety is what makes enjoying coffee from throughout the world a never ending adventure and one we’re glad to be a part of at Cafe Altura.
Every day over 27,000 tons of coffee are consumed worldwide in all manner of ways. For some it’s a way of socializing with friends, for others it’s a customary part of a meal and for many it’s a core part of their morning routine. Though rectal cleansing has been practiced since the times of the Ancient Egyptians, this specific iteration of the protocol was popularized in the early 1900’s by Dr. Max Gerson.
Roast profiling is a multifaceted and complex process, and in describing how we make use of both the properties of individual green coffees and the roasting process, I hope to give you a deeper understanding of the processes which lead to the delicious coffee in your cup.
In previous blog posts, I have spent a good amount of time explaining Café Altura’s green coffee scoring system, as well as some of the physical characteristics of a coffee we consider while evaluating it for purchase. Today, I’m going to dig a little bit deeper into these topics and give you a direct window into the way we buy green coffee at Café Altura.
Despite its versatility and wide-spread popularity, espresso is often associated as being a more pretentious and less accessible form of coffee. For that reason the general public is sadly lacking in knowledge of the drink and there are many common misconceptions. Espresso remains a deliciously versatile drink on its own or as the building block of cappuccinos, macchiatos, lattes, and countless other variants.
A recent press release from the California Office of Environmental Hazard Assessment (OEHHA) has announced their proposed regulation seeking to clarify that cancer warnings are not necessary for coffee products per Proposition 65.
Some studies are finding that instant coffee has a less harmful effect on the environment since its concentrated nature means lighter shipping and less packaging is needed for the same number of cups. But this aside, and this may shock some people, instant coffee can actually taste good, too.
There are multiple certification groups for verifying the methods behind biodynamic products, the most popular of which is Stellar Certification Services. Previously Demeter International, Stellar Certification Services is the oldest ecological certification group in the world, their original name even serving as reference to the Greek goddess of agriculture.
