POUR Thai Single Origin Coffee

18/06/2023

https://sca.coffee/sca-news/25/issue-19/from-value-to-values-determining-the-worth-of-coffee

Anthropology Professor EDWARD F. FISCHER , author of Making Better Coffee: How Maya Farmers and Third- Wave Tastemakers Create Value, explains the different types of value, ways of determining worth, and how we create economic value by drawing on other sorts of values (moral, social, political, a

18/06/2023

https://sca.coffee/sca-news/25/issue-19/our-sustainability-agenda-making-coffee-better-for-all

The Specialty Coffee Association is the world’s largest coffee membership association, with a sustainability-driven purpose deeply ingrained in its structure as a non-profit trade organization: to make coffee better.

13/03/2022

Opinion: In Tumultuous Times, Ethiopian Coffee Deserves the World’s Support

#กาแฟพิเศษ

As we head into the Ethiopian coffee buying season, there are a few burning questions on every coffee person’s mind. Ethiopia’s current challenges include a civil war, 30%+ inflation in 2021, a sig…

10/03/2022

Hario Launches a Flurry of Pourover Products with Barista Collaborations

ใครบอกว่าทำกินเองประหยัดกว่า 🤣

#กาแฟพิเศษ #กาแฟดริป #กาแฟ

Japanese coffee equipment maker Hario has been busy building its portfolio of manual pourover gear, releasing a flurry of new precision-focused products in a series called World Barista Collaborati…

01/03/2022

Multisensory Perception of Flavor: Investigating the Role of Cup Color and Weight on Coffee Evaluation

"As I am fond of saying, we taste more than what’s just in the food when we eat: flavor, as I and many other believe, is in the mind."

#กาแฟพิเศษ #กาแฟดริป #กาแฟสด

“As I am fond of saying, we taste more than what’s just in the food when we eat: flavor, as I and many other believe, is in the mind.” Assistant Professor of Food Science QIAN JANICE WANG shares the results of a live experiment conducted at Sensory Summit EU in February 2020.

26/02/2022

Just Published: Brewing Temperature and the Sensory Profile of Brewed Coffee

"A new study by researchers at the UC Davis Coffee Center, titled “Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee,” was published today in the prestigious journal Scientific Reports."

#กาแฟพิเศษ #กาแฟดริป

A new study by researchers at the UC Davis Coffee Center, titled “Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee,” was published today in the prestigious journal Scientific Reports . PETER GIULIANO , Chief Research Officer of...

23/02/2022

Should you freeze coffee beans?

Credit: https://www.youtube.com/watch?v=5uT5_IWWb00

20/02/2022

The Vocabulary of Flavor

"Most people struggle to name smells: When an average consumer is asked to name a culturally familiar smell—like the smell of cinnamon or orange—they will provide the correct label in only half of the instances."

#กาแฟดริป #กาแฟพิเศษ

Dr. ILJA CROIJMANS explores why the vocabulary we use to describe aromas matters, sharing findings of previous research on the evolution of sensory language from hunter-gathers to wine and coffee professionals.

17/02/2022

What does COFFEE ROASTER do at work? A day in the life of specialty roasters!

We spent a day with a professional coffee roaster to show you what is his job really about! You will see a behind the scene of specialty micro-roastery that roasts about 130 kilos of coffee per day. It takes a lot of patience and dedication from the head roaster! This video is sponsored by Cropster

Credit: https://www.youtube.com/watch?v=WRgW-GOHw9g

15/02/2022

Taking Less, Not Giving More

"The current price crisis has happened before, and it will happen again unless we seek transformative change. "

#กาแฟพิเศษ #กาแฟดริป

JENN RUGOLO distils findings of the SCA’s Price Crisis Response (PCR) report and offers some ways we can begin to put some of the report’s recommendations into practice immediately.

11/02/2022

Barista's Guide To Coffee Freshness w/ Gwilym Davies

Is coffee you serve too old or too fresh? World Barista Champion explains how to recognise coffee is too fresh in your espresso and cappuccino. What are all the variables you need to have in mind when it comes to coffee freshness in the speciality cafe?

Credit: https://www.youtube.com/watch?v=u-rGP9TC4eM

08/02/2022

Step Right Up

"Since the beginning of specialty coffee, storytelling has been one of our primary methods of differentiating ourselves from the commodity or commercial market: It’s how we make the human connection between the plant and the people who consume its magic elixir."

We know that high-quality coffee comes at a cost, but what are the unseen costs of selling that coffee with a story? EVER MEISTER asks herself this question every day—and now she’s asking all of us.