Coffee

Coffee

In a move that challenges both quality control and marketing norms in specialty coffee, Pennsylvania-based roaster Passenger Coffee is releasing a high-end coffee harvested 10 years ago. The company described this week's release of a Kenya Kiriani Peaberry from the 2016 harvest - frozen as green coffee at peak freshness - as "proof of concept" for its long-term green coffee freezing program.

Like straight up, you get coffee, but they also are the most complimentary and upbeat group of employees I've ever seen. I don't Dutch Bros often, but when I do, it's usually because I need young people to tell me my glasses are wicked, and I'm still cool,

"Ironically, many if not most of these 'sustainability' projects remain disassociated from companies' core procurement strategies, meaning the coffee produced from these projects is not necessarily bought by the companies involved, or only in minimal quantities," the paper states. "And for the coffee that is purchased, prices do not factor into the project design, despite the fact that price is the single variable impacting farmer income that is in the direct control of companies."

As the beverage we all know and love, coffee is beautifully fleeting, reflecting seasonality and the specific work of many hands from seed to cup. Yet as an industry, coffee has advanced to become the stuff of institutional archival preservation. On the latter front, the UC Davis Library says it has received three major coffee-related collections adding to its existing coffee-focused archives.

Last week, I was making my morning coffee-you know, the complicated order I'm too embarrassed to say out loud at coffee shops-when I noticed the pile of used grounds in my filter. For years, I'd been tossing these straight into the trash without a second thought. But then I remembered something my grandmother wrote in one of her letters years ago: "The garden teaches us that nothing is truly waste."

The Vietnamese government, the International Fund for Agricultural Development (IFAD) and the have combined for a $102.4 million investment designed to protect forests and boost rural incomes in Vietnam's coffee lands. The initiative, known as RECAF, involves blended financing, including a $32.4 million IFAD loan, a $35 million GCF grant and $35 million in domestic co-financing, according to IFAD, an agency of the United Nations dedicated to eradicating rural poverty.

If you're a coffee drinker, then you know how much fun it can be to venture to one of your favorite coffee shops to order a special coffee beverage you can't make at home. Unfortunately, that's an expensive habit to keep up every day, which is why it's nice to have the ingredients you need to make flavorful coffee at home.

On a six-block walk I pass at least a half dozen, each with their own vibe: one focused on chai, another inside a yoga studio, a Starbucks that's surprisingly busy for late afternoon downtown. I passed them all up to get to one shop in particular, where a barista named Jarvis would address me by name and make me a thoroughly decent latte with rose-flavored syrup - nothing out of the ordinary in Seattle.

Americans are drinking more coffee than they have in decades. But fewer of them are getting it from Starbucks. The company that revolutionized the United States' coffee culture remains America's biggest player, with nearly 17,000 U.S. stores and plans to open hundreds more. But it's facing unprecedented competition, which will make it harder to win back the customers it already lost.

On the bar, a Slayer Steam EP espresso machine is flanked by three Mahlkönig espresso grinders, while a Mahlkönig EK43 handles coffee for Curtis batch brews and a manual pourover bar featuring multiple NextLevel Pulsar brewers. "I wanted something that's user-friendly for the baristas while still having a high level of versatility and cup quality," Naysayer Coffee Co-Founder Chris Vecera told Daily Coffee News. "We like to nerd out and go down the rabbit hole on the pourover recipes."

For his birthday in October, I surprised him with the Bodum 12-Cup Coffee Maker - and as a coffee lover, he couldn't have been happier. As someone who loves cute kitchen decor, I was thrilled, too. But there was one unexpected downside: A light-colored coffee maker shows everything. And pretty quickly, I realized that my usual cleaning methods weren't cutting it.

We're all stuck in this constant fight of trying to add more protein to our diets. And more often than not, it's a losing battle. We stuff chicken breasts and cups of Greek yogurt galore into our meals, only to come up short on our goal once again. So what do we do? We resort to getting creative with our protein intake.

I thought I did it because I liked coffee. But really, what I did it for is the conversation that happened at the start of the day.

"While that project led to a lot of good iteration on our systems, it ultimately proved difficult with some technical limitations, and we've since moved in a different direction," 321 Coffee Co-Founder Michael Evans told Daily Coffee News. "In the past year, we've been focusing on making our roastery more accessible with new equipment, such as a green coffee system to minimize the movement of heavy burlap bags of coffee around our space."

At the center of the physical space - a fomer Café Cerés location near Minnehaha Falls - stands a gold-tiled structural pillar that the owners want to turn into a literal pillar of the community. Customers snap Polaroids, tack them to the pillar and add handwritten notes about where they're from or their hopes for the future. The goal is to eventually cover the entire surface.

Going out for coffee every day can be pricey, which is why we usually stick to making our own coffee at home. That's easy to do if you like simple, black coffee, but it can be trickier to pull it off if you like more flavor in your cup. You could spend hours trying to learn how to make viral TikTok coffee drinks, or you could just snag yourself a good creamer from the grocery store for instant flavor and creaminess in your cup.

The dripper, which officially launched at last weekend's World of Coffee Dubai trade show, is sold under the Precise brand and was developed by UAE champion barista Mariam Erin. Designed around what Brewing Gadgets calls "wet blending," the Binocular Dripper uses two tall, narrow brew cones, each at a 30-degree angle. Each side can be brewed independently with different coffees, doses and pour patterns, with the combined brew collected in the included server.

Operating within a roughly 600-square-foot footprint inside the Hall's community center, the new cafe offers energizing beverages crafted through a La Marzocco Linea PB espresso machine alongside food made with fresh, locally grown ingredients. Large shared seating areas indoors and out support quick visits or longer stays. The morning menu centers on grab-and-go items such as breakfast sandwiches, overnight oats and yogurt parfaits, while lunchtime service shifts to bowls, melts and other fast, filling options.

By making the science accessible, we can accelerate the transition to coffee landscapes that are shade-grown, climate-resilient and farmer-centered,

A small, stingless bee may be able to raise coffee yields while fitting into real-world pest control programs, according to a new study from Brazil. In a field study on full-sun arabica farms, researchers reported a 67% higher fruit yield on coffee branches closer to colonies of the native stingless bee Scaptotrigona depilis, compared with branches farther away. The study was recently published in Frontiers in Bee Science.

Great Value may be Walmart's generic brand, but its Chocolate Caramel creamer delivered such luscious texture and rich, concentrated flavor that the product sits on-par with other popular (often costlier) coffee creamer brands like Califia Farms and International Delight. On the Walmart website, a 32-fluid-ounce bottle currently costs $2.76. Meanwhile, name-brand competitors like Chobani's Caramel Macchiato-Flavored Creamer run for $6.24, and Starbucks' Caramel-Flavored Creamer costs $4.98 for a comparatively smaller 28-fluid-ounce bottle.

Despite the fact that I do it every day, I don't really like grinding coffee. It's loud, it's messy, and even though it's absolutely just as important as whatever brewing ritual I choose to engage in on any particular morning, I find the whole rigmarole a little annoying. Unfortunately for me, a well-measured, freshly ground dose of beans is the difference between something delicious and something that tastes like airplane coffee.

Pack mules aren't something you might immediately associate with the state of Idaho, but the area actually has a strong history with pack trains, which were often utilized to bring supplies to rural mountainous areas. In fact, the Forest Service still uses mules to access Idaho's backcountry today. There's even a very successful local coffee company named after the hardworking animals - and it wouldn't have even gotten its start without them.

Café Bustelo is a longstanding favorite in the Cuban, Dominican, and Puerto Rican communities as its original brew's exceedingly strong, espresso-style dark roast caters beautifully to Latino coffee tastes. However, over its nearly century-long lifespan to date, Café Bustelo has come to encompass a diverse array of different roasts that are now a staple in households nationwide. Tasting Table tried and ranked 7 Café Bustelo ground coffee varieties based on uniqueness and flavor, and the best Café Bustelo variety, according to our taste test, is the medium roast.

... Kauai Coffee is a fully integrated premium specialty coffee company. What that means is that we grow the coffee and put it all the way to the bag, all here on the island of Kauai. To do that, we have about 4 million coffee trees, and we farm about 3,000 acres. We harvest anywhere from 10 to 12 million pounds of cherry coffee, which needs to be processed into about a million to 2 million pounds of green coffee.

Text description provided by the architects. An Mien is a coffee brand built on pride in the authentic values of quality coffee, closely associated with the image of the roasting workshopwhere aroma, heat, and the rhythm of industrial operations coexist. The space is conceived as an extension of this spirit, where the act of enjoying coffee is framed through materiality, light, and emotion.

Courtesy of Lea Daniel + 13 Architects: Lea Daniel Area of this architecture project Area: 190 m Completion year of this architecture project Year: 2025 Brands with products used in this architecture project Manufacturers: Fabraca Studios, Frama, Hay Design, Slo Ceramics, The Bowery Company Lead Architects: Lea Daniel More SpecsLess Specs Courtesy of Lea Daniel Text description provided by the architects. Koffiqa reimagines an awkward plan as a spatial journey, using a continuous bar to