The science of Artisan coffee involves controlling and roasting the green beans and depends on the roasters visual and tasting sensibility.
Be it food or a cup of coffee – one doesn’t compromise on their quality. The third wave coffee movement brings to you– hand-picked coffee, also known as artisan coffee.
What sets it apart from regular coffee is that the artisan coffee growers carefully select the seeds, mill and dry the coffee beans. It is then converted into powder or grainy form by the roaster.
The science of Artisan coffee involves controlling and roasting the green beans and depends on the roasters visual and tasting sensibility.
Under this method, coffee growers roast their own seeds and keep it sealed and sell it. The Artisan coffee is popularly called the ‘handcrafted’ coffee that smells exactly the way it does when it is picked from the shrubs.
Coffee plantation owners are literally taking the ownership of milling process and investing in state-of-the-art micro mills that allows them to design their coffee and separate them into micro lots with different characteristics.
This step enhances the attributes of terroir and adds a signature flavour to your cup of coffee. So, the next time you want to pick out some this delicious coffee, see where the product was grown and roasted.
Artisan coffee makers have also replaced the customary practice of middlemen selling to customers, thereby decreasing adulteration.
source: http://www.telanganatoday.com / Telangana Today / Home / by Fatima Hasan, Telangana Today / May 08th, 2018
India, for the first time, will chair the board of International Coffee Organization (ICO) for a term of one year with Anil Kumar Bhandari, president of India Coffee Trust (ICT), getting elected as the chairman of Private Sector Consultative Board (PSCB) of ICO.
PSCB is an international coffee organisation body comprising 16 leading industry representatives from producing and consuming countries. The board’s main mission and objective is to increase the world coffee market in value and volume and also support various initiatives in the field of coffee and health.
Bhandari is the first representative from India to occupy the important position and his election is significant in the backdrop of World Coffee Conference (WCC) scheduled in Bengaluru, in April 2020.
Speaking about his election, Bhandari said, “My election as chairman, Private Sector Consultative Board of International Coffee Organization is an honour for India and India Coffee Trust. This is the first time that India has chaired the PSCB. I see this as the confidence reposed in India and ICT, going into the World Coffee Conference in 2020, which would be hosted by India and will be held for the first time in Asia. It also indicates the interest that the global coffee sector has in the Indian coffee industry and the Indian coffee market.”
The 121st Session of International Coffee Council (ICC) under ICO was held in Mexico City from April 9 to 13, 2018. ICO is an intergovernmental body of coffee buying & producing nations, having more than 72 member countries and India is one of the founding member.
It is the main intergovernmental organisation for coffee, bringing together exporting and importing governments to tackle the challenges facing the global sector through international cooperation. Its objective is to strengthen and promote its sustainable expansion in a market-based environment for the betterment of all participants in the coffee sector.
source: http://www.fnbnews.com / FnBnews.com / Home> TopNews / by FnB News Bureau, Bengaluru / April 30th, 2018
A nonprofit organization that organizes a biennial conference on the science and technology of coffee throughout the coffee value chain, the Association for Science and Information on Coffee (ASIC) is hosting its conference in the United States this year for the first time since 1991.
The 27th conference of the ASIC will be held Sept. 16-20 in Portland, Oregon, at the Oregon Convention Center in collaboration with the Specialty Coffee Association. The conference — which most recently gathered more than 400 scientists from 53 countries in Kunming, China, in 2016 — was last held in the U.S. in San Francisco.
“SCA is proud to host the ASIC conference this year in Portland, Oregon. ASIC is the world’s foremost coffee science institution, and this conference is the key place for sharing new scientific breakthroughs on coffee,” Peter Giuliano, chief research officer for the SCA, told Daily Coffee News. “Coffee science is a key part of SCA’s research mission, and we’re proud to have developed a deep collaboration with ASIC, and to share this learning opportunity with our members.”
Chahan Yeretzian is the Scientific Secretary on the ASIC board and leads the Research Advisory Council on the Board of Directors of the SCA. Photo by Yong-Gu Bae.
Chahan Yeretzian, who currently serves on the board of both SCA and ASIC, told Daily Coffee News that the two organizations have a shared goal to build bridges connecting industry and academia, along with a belief that facilitating constructive dialogue will lead to continued success and ensure the readiness of the coffee industry to recognize and address future challenges.
“The Specialty Coffee Association represents thousands of coffee professionals, from producers to baristas, all over the world, so it made sense for both of these global organizations, and leaders in their respective fields, join forces in organizing the upcoming ASIC conference,” said Yeretzian. “Portland, a booming coffee city known for its bridges, seemed to be a natural choice for a location to host the conference in the U.S.”
The conference features presentations with cutting-edge information and advanced coffee science, as well as exhibits and social events. ASIC is accepting abstract submissions through June 3 for papers to be presented on specific program topics, such as chemistry, agronomy and pest management, genomics, sustainability, physiology, coffee and health, and sensory science.
“Future success for the coffee industry will rest on solid science, technology, and innovation in breeding, post-harvest technologies, roasting, grinding, packaging, extraction, consumer understanding, health, climate change, and genomics,” said Yeretzian. “Research is moving into the spotlight, as industry leaders are becoming aware that their future depends on mastering the technologies and chemistry of coffee. We are also increasingly interested in better understanding the needs and challenges of the industry, in order to orient the efforts and resources — and connect those in the industry who will champion the implementation — of scientific insight into successful and profitable applications.”
Registration for ASIC Portland is now open, with early bird pricing available through Aug. 1, 2018.
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Lily Kubota
Lily Kubota is the digital content manager of Daily Coffee News by Roast Magazine. She is based in Southern California.
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source: http://www.dailycoffeenews.com / Daily Coffee News by Roast Magazine / by Lily Kubota / April 24th, 2016
A file photo showing group of female plantation workers walking on the road in the Kuppamundi Coffee Estate in Kolagapara near Sultan Battery, a location in the Wayanad dsitrict of Kerala. (Photo: iStock)
Coffee exports from India, Asia’s third-largest producer and exporter, reached an all-time high at 3.95 lakh tonnes in the 2017-18 fiscal on strong demand for instant coffee, according to state-run Coffee Board.
Coffee exports from India, Asia’s third-largest producer and exporter, reached an all-time high at 3.95 lakh tonnes in the 2017-18 fiscal on strong demand for instant coffee, according to state-run Coffee Board.
The country had exported 3.55 lakh tonnes of coffee in the previous year.
“The coffee exports were at all-time high in FY 2017-18 because of increased shipments of value-added products, especially instant coffee,” a senior board official told PTI.
There was an increase in instant coffee output because of improved production capacity with setting of up new units.
The country largely exports Robusta variety of coffee, the volumes of which also showed a jump in the 2017-18 fiscal in view of strong demand and record domestic production.
The top three export destinations are Italy, Germany and the Russian Federation.
The board has pegged coffee output at a record 3.50 lakh tonnes for the 2017-18 crop year ending September 2018 as against 3.12 lakh tonnes in the previous year.
source: http://www.thestatesman.com / The Statesman / Home> Business / by PTI, New Delhi / April 19th, 2018
Ever heard of a coffee tasting session instead of the wine tasting session? Well, the entire concept of coffee-tasting is a not a far-fetched one considering the coffee-lovers are showing interest in tasting a large variety of coffee that is yet to be discovered.
‘Cupping’ is the word used for tasting session for brewed coffee to evaluate the quality of the coffee bean. It has been a prevalent practice in Britain since late 1990’s which is also recognised to be as the First Wave of American coffee, as per media reports.
As per a coffee expert, wine is considered to be a finished product that is already packaged in a bottle and just needs to be tasted whereas the coffee needs to freshly brewed and then is given for tasting thus changing the mechanics of the tasting sessions.
Another coffee expert said that a rise in the coffee brewers and constant innovation in the caffeine industry along with the rise in dedicated blogs for coffee tasting are the driving factors to increasing interest towards coffee-tasting sessions.
Some of the steps included in the coffee tasting sessions are as follows:
-Smelling the aroma of the dry coffee before it is added to the water.
The pour matter too because the purer the water, the more space the coffee has to extract.
The ratio of coffee to water matters also matters: around 13 grams of coffee to 230 grams of water, or 1:17. Given that an espresso is normally around 2:1, and one can see the difference in intensity. The water should be approximately 94/95 degrees, so just off the boil. Let the grinds infuse for around four minutes. Good quality coffee still tastes good when it cools, whereas poor quality coffee decreases further as it cools.
-Smell the coffee
Use a flat, wide spoon angled away from you to break the bubbly film on the top to release the aroma. Push the spoon through the crust, about halfway down into the cup, and put your face right up into it. Inhale at will. The sweeter, chocolate flavours go well with milk, while the fruity samples are best served as black.
-Then taste the coffee
Skim the top with the spoon, in order to avoid any floating grinds, and put a little on our tongues to slurp. Do not be ashamed of slurping the coffee and try to coat the entire mouth with coffee and push it at the back of the tongue where the taste buds are stronger and so you could identify the aroma.
-The ranking
Look out for the body, or texture/mouth feel, and the acidity. Also, take note of both the flavour and the aftertaste. Consider the acidity of the coffee as well.
So now we hope that the coffee lovers would be all set to take part in coffee-tasting sessions.
(This story has not been edited by Business Standard staff and is auto-generated from a syndicated feed.)
source: http://www.business-standard.com / Business Standard / Home> News-ANI> International / by ANI, London / April 17th, 2018
United Coffee Association of India (UCAI) and Coffee Board of India are to organise ‘The National Barista Champioship 2018’ in Bengaluru at Orion East Mall, Bengaluru.
The champioship spread over three days – April 18 – 20 is likely to see participants from various parts of the country competing.
For the Barista Champioship, United Coffee Association of India (UCAI)—a representative stakeholder in the Indian Coffee industry comprising of green coffee traders, manufactures of roast and ground coffees, along with coffee machinery manufacturers and dealers of equipment, cafes, coffee labs and coffee professionals—have to come together.
According to R Srikanth Rao, Vice President, United Coffee Association of India, “The competition has three rounds of elimination. Each barista would be preparing and presenting four cups each of espressos, milk beverage and signature drink which will be evaluated and judged by certified jury to identify the best in the various categories of beverages.”
The preliminary round will be on April 18 and 19 and the semifinals and finals would be on April 20. The head Judge for the competition would be Joe Hsu, who is international representative from World Coffee Events. The winner of National Barista Competition would represent India at the World Barista Championship to be held at Amsterdam, during June 2018.
source: http://www.thehindubusinessline.com / Business Line / Home> News / by Anil Urs / Bengaluru – April 13th, 2018
Proactive measures initiated by the New Mangalore Port Trust (NMPT) in the recent years have helped attract more coffee cargo from other ports in the recent years.
Suresh P Shirwadkar, Chairman in-charge of the NMPT, told BusinessLine that the port handled 2.41 lakh tonnes (lt) of coffee cargo during 2017-18 as against 2.36 lt in 2016-17. The port shipped out 1.94 lt in 2015-16 and 1.59 lt in 2014-15.
A senior port official said that more than 90 per cent of coffee cargo are being exported from the NMPT now. Had there been no lull in the international market, the coffee exports from NMPT would have gone up by another 10,000 tonnes, he said.
Stating that a majority of coffee is located in the hinterland areas such as Kodagu, Chikmagaluru and Hassan districts of Karnataka, he said all of them are within 180 km distance from NMPT. The cargo can reach Mangaluru within in four-and-a-half hours from the hinterland. There is no inter-State transfer of the cargo. All these factors have helped exporters to save time and money, he said.
Exporters now have the option of three ports for transhipment of cargo. If the transhipment is delayed for Colombo, the cargo can be taken to Mundra port. With this, transit time comes down.
Ramesh Rajah, Coffee Exporters Association, says New Mangalore port has emerged as preferred choice for exporters due to improved infrastructure including a quick customs clearance and increase in number of sailings. As rising fuel prices add to the exporters’ costs, proximity to Mangalore has worked out to their advantage.
To a query on the reduction in the cost when compared to Kochi, the NMPT official said the cost is less by around IRs. 6,000 a container compared to the neighbouring ports.
source: http://www.thehindubusinessline.com / Business Line / Home / by AJ Vinayak / Mangaluru – April 04th, 2018
With coffee running in the blood lines of the family the Mother Mirra Group has owned coffee plantations for four generations.
Sundar Subramaniam, executive director of Mother Mirra Group of companies releasing their company product in Coimbatore. (Photo: DC)
Coimbatore:
His family is introduced as the ‘first Asians’ to own a plantation in Asia. Ironically, it took several years and four generations of entrepreneurs of the ‘Mother Mirra Group of Companies’ to foray into retail coffee market.
Speaking to DC, Mr. Sundar Subramaniam executive director of group said, “way back in the 1930s, my great grandfather Mr. PPR. Subramanian Chettiar owned and managed estates in Malaysia at a time when only British and Scots owned coffee plantations. Since then on, my family is in the business of supplying coffee powder and roasted beans from our estates in Coorg to different parts of India. Entering into the domestic filter coffee market is a dream come true for my father Mr. S. Subramanian, who is a third generation entrepreneur of our family.”
With Mirras Coffee the company has entered the domestic filter coffee market. Two options of coffee powder were launched in Coimbatore recently. Mirras Premium blend is a combination of 85 per cent coffee and 15 per cent chicory while the Mirras Gold variant is a combination of 53 per cent coffee and 47 per cent chicory.
Available in 200 grams sachets, for a cost that is affordable, the traditional filter coffee tastes just like home-made coffee, sticking to the tag line of the product ‘idhu namma veetu kaapi’.
The product is available across big and small stores and supermarkets across the city. The firm has a strong dealership network in Tamil Nadu and Puducherry. “We have partnered with 350 dealers across both the regions. In a year’s time we are hopeful of capturing 3.50 per cent to 4 per cent of the filter coffee market,” Mr. Sundar Subramaniam said.
The company already has a strong market hold in the wholesale filter coffee market segment with regular consignments of their coffee powder delivered across India. Karnataka and Tamil Nadu is where the company does thriving business. The coffee is customized for their wholesale clients.
With coffee running in the blood lines of the family the Mother Mirra Group has owned coffee plantations for four generations.
It is home where three generations of employees have worked and it has to its credit more than seven decades of experience of growing and producing coffee powder. At the product launch in the textile city, one-year-old master Shiv Ram Alagappan, the founders’ grandson, gracefully received the first packet of coffee.
source: http://www.deccanchronicle.com / Deccan Chronicle / Home> Nation> In Other News / by Lakshmi L Lund, Deccan Chronicle / April 08th, 2018
Hussein Ahmed says that the secret behind his love for coffee comes from the smell of the beans which reminds him of his mother. (Supplied)
Yemen’s famous coffee farms have been replaced by khat farms in recent years after coffee had an agricultural and economic priority.
Gradually, those coffee beans exports disappeared and weakened after it flourishing for centuries in Yemen. After all, “Mocha” gained its name after the Yemeni port city of Mokha, known for having been a point of contact between coffee lovers and farmers in Yemen.
In 2015, production fell from 55,000 coffee bags to 8,000 bags in exports, which urged farmers to seek replacement of coffee seeds with Khat or other crops.
Al Arabiya interviewed one young man who is trying to restore the original spirit of coffee by exporting the Yemeni origin beans to the world. Hussein Ahmed is a certified coffee connoisseur and holds the international taste certificate for coffee from the American Coffee Quality Grader.
But Hussein prefers to be called the “Coffee Hunter”.
Love story with caffeine
Hussein says that the secret behind his love for coffee comes from the smell of the beans which reminds him of his mother.
“I grew up in a family that loves coffee. Since early childhood, my mother asks me to go to the market to buy coffee and I used to enjoy this. When I was getting ready for school, my mother makes coffee and its smell filled the house. This scent was the source of my daily happiness. My mother’s coffee was my companion when I moved to Britain to study, where I visited a lot of coffee shops seeking to find the smell of my mother’s coffee. Unfortunately, I could not find the same smell which my mother used to prepare in my childhood,” Hussein told Al Arabiya.
“At this point I became more interested in coffee in Britain. Ten years later, I returned home in late 2007 and settled in Sanaa. I worked in the software industry, but I noticed that our economy depended on consumption only, so I decided to produce the best of the Yemeni production. Thus, I focused on coffee,” he said.
Hussein would go on to spend more than a year traveling between the mountains of Yemen and the valleys looking for the legendary Yemeni coffee, and documented information and data as much as he could.
Japan and his first coffee shop
“My Japanese wife, who came to Yemen with me, she could not adapt with the life in Yemen. So we decided to immigrate to Japan where we decided to export the Yemeni coffee to Japan. We started to send samples to Japanese labs and made high scores in the tasting sessions. This is when passion turned into business. After I settled in Japan and started working in exporting the high quality Yemeni coffee beans to Japan. I opened the first coffee shop specialized in the Yemeni coffee in Tokyo in 2011,” he said.
“In late 2013, I stopped the business and returned back to Yemen due to family issues. Then, I focused on exporting Yemeni coffee to the United States,” Hussein told Al Arabiya. “In 2014, I went to America for two years, during which I studied coffee tasting and got the international tasting certificate, and I established a trading company.”
Hussein revealed that there were some obstacles in the supply due to the instability of exchange rates, the difficulty of shipping charges, high operating costs, and the unavailability of oil derivatives and facilities for farmers.
How Khat contributed negatively to decline of Yemeni coffee
Hussein asserted that the major problem now in Yemen is due to the plantation of khat, which he said was a real environmental disaster as it drains most of the groundwater and goes to the fertile soil where coffee used to be grown on.
As for the future of coffee in Yemen, Hussein confirmed the necessity of developing the quality of the production, marketing and establishing a center to develop the beans. Returning the Yemeni coffee to the international market, Hussein also added that it was important to have fair prices for the farmers and stopping the bad and unfair trades of Yemeni coffee beans.
source: http://www.english.alarabiya.net / Al Arabiya English / Home> Features / by Frash Shmsan, Al Arabiya English / Saturday – April 07th, 2018
It’s a pleasant Monday morning and we are driving on a quiet road in Jayanagar looking for Alchemy Coffee Roasters. Just as we are enjoying the greenery of the park adjacent to the road, we see bright lights shining through teal windows at the first turn of 36th Cross, and we spot the huge signboard of Alchemy Coffee Roasters just above the windows.
Coffee fix
As we had heard so many good things about Alchemy, we are all charged up for some amazing coffee. But we feel something is amiss when we enter the premises. Unlike a regular coffee shop that smells of coffee, Alchemy doesn’t smell like one. For a place that claims to be a coffee roastery, this is a bit odd. But the interesting interiors — a large wooden table for big groups, a huge coffee display cabinet, vintage coffee crushers and tungsten bulbs that hang low from the ceiling — sort of make up for this lack of sensory bliss.
We settle down in one corner of the restaurant to get a complete view, and it seems like some thought has been put into it. We look at the menu expecting the same, but the coffee menu does not have too many options. We order the Salted Caramel Latte, Bon Bon Coffee, Latte Di Mandorla from hot coffees and a Filter Coffee Frappe from the cold coffees.
All the four coffees are served together — plus points for that, but definitely not for the long wait before they were served. From the four, we think the Salted Caramel Latte is the best. Topped with whipped cream and caramel sauce — this drink, with a hint of salt, is perfect! Bon Bon Coffee is a shot of strong coffee. It is ideal for those who want to wake up with a bang. The Filter Coffee Frappe is just regular cold coffee, available at any other coffee shop.
Going vegan
The most disappointing is the Latte Di Mandorla. A blend of almond milk with coffee, this is too watery and has no flavour. The food menu has enough options from small plates, large plates, deli delights and pasta bowls to pizzas and desserts. We order the Signature Mexican Platter (bean and cheese quesadillas, cumin rice, tomato salsa, cheese melt), Coorg Pepper Roast Chicken and Smoked Mushroom and Thyme Cream pasta. The quesadillas are quite delectable thanks to the cheesy vegetable filling.
We also recommend the roast chicken because of the perfect marination and the smokey, peppery sauce it is accompanied with. But we would suggest you give the pasta a miss as it is far from impressive. Though there is a strong thyme flavour , we think the cafe can be more generous with the mushrooms. The experience of dining at Alchemy is on par with any regular coffee shop but we feel that the service can get better.
Rs 1,000 for two. At Jayanagar
ayeshatabassum@newindianexpress.com
@aishatax
source: http://www.indulgeexpress.com / Indulge – The New Indian Express / by Ayesha Tabassum / April 06th, 2018
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