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.
The Future Of Coffee
Coffee Sales Brew Amid Reports of Higher Harvests, Health-Enhanced Blends, New Technologies, by Donna Balancia – Headlines & Global News
No doubt, coffee is among the world’s most popular drinks, and at the year’s end, there are a roaster’s machine full of coffee-themed gifts amid the reports on the positive future of coffee.
So stock up because coffee has a robust future – at least according to the latest report issued by Bloomberg, which predicts good prices for consumers this year.
Colombia, Vietnam and Brazil are key providers of coffee to the U.S. and those markets continue to grow. Brazil, in particular, recorded its wettest month of the year lifting hopes for lower costs for consumers and coffee roasters like Starbucks Corp., Coffee Bean and Tea Leaf and relatively new roaster Bird Rock Coffee of San Diego.
Vietnam, the second-largest producer of coffee, and Colombia, whose main export is arabica, are both expected to see their harvests increase as well.
New Cold Bruer: Pure Coffee Taste In A Cold Cup
Cold coffee? Cold Bruer aims to help, by Matt Viser – The Boston Globe
Cold brew coffee has been sweeping the high-end coffee industry, too, with top shops trying to capture a purer taste in a cold cup.
And now there’s a device to help you do it all at home. (True, you could just brew some coffee, wait for it to cool, and combine it with ice; but you ruin and dilute a lot of the flavor that way.)
The Cold Bruer device was developed about two years ago by mechanical engineer Gabe Herz and industrial designer Andy Clark, who had realized there was a market for cold coffee but few devices to make it. They started a Kickstarter in September 2013 with a goal of raising $30,000. They ended up with nearly $200,000.
Indonesia: The Flavor Of Specialty Coffee
Taste for Specialty Coffee Brewing In Indonesia, by Sara Schonhardt – The Wall Street Journal
JAKARTA, Indonesia–“Sweet and tangy”; “caramel flavored”; “notes of dried apricot and honey”; these are just a few descriptions of the dynamic, high-quality coffee flavors that a growing number of Indonesians are seeking out.
Global demand for specialty coffee is growing as more people understand that coffee comes in different qualities, says Mauricio Galindo, head of operations at theInternational Coffee Organization.
In Indonesia, local demand for high-quality coffee is also increasing due to a growing middle class with a newfound taste for the beverage.
Indonesia is the second-largest coffee market in Asia after Japan, according to the International Coffee Organization. But annual per capita consumption is less than one kilogram in the country of 250 million, which means there is significant potential for growth, say industry observers.
When In Rome…Drink Coffee!
Coffee Is An Honored Craft In Italy, by Jojo Santo Tomas – Pacific Daily News
In four full days in Rome, I have yet to see a Starbucks. Amen to that.
Coffee shops in Rome proliferate like nothing you could compare to on Guam. On a typical 100-meter stretch of road in the areas surrounding the Collosseum in the center of the city, you could find as many as 15-20 places to sip Italy’s favorite non-alcoholic drink.
And the variety! Goodness gracious, the variety!
Coffee making in Italy is a time-honored craft, not an art — meaning it doesn’t take any raw talent to do it, it must simply just be done right.
Most drinks start with an espresso, a concentrated brew made by forcing hot water through finely ground coffee. Espresso (not eXpresso) is a coffee shot between 1 and 2 U.S. ounces and is thicker and way richer than typical U.S. coffee. It has more caffeine per ounce than your normal Folgers; it coats the tongue like heavy cream and is bitter as heck.
But it is deliciously bitter, especially when spiked with a packet of rocky brown sugar and served with any one of many pastries offered behind the counter.
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