A look inside the world of coffee 

By Benazir Wehelie, Special to CNN | Novembe 4, 2015

(CNN)The aroma of coffee is invisible to the human eye, but certainly not to the nose. The reality is that much of the world of coffee is like the aroma of it — familiar, yet unknown, hidden from plain sight.

Coffee farmers work at a warehouse in the Indian state of Karnataka in 2003. Sebastiao Salgado has images from 10 different counties in his new photo book, “The Scent of a Dream: Travels in the World of Coffee.”

With Sebastiao Salgado’s latest photo book, it is as though we have been invited to step inside and explore the depths of a silver treasure chest, one filled with black-and-white images of coffee’s most invisible yet most precious ingredients: its environments and the people responsible for its realization into coffee cups around the world.

Salgado’s photographic journey, “The Scent of a Dream: Travels in the World of Coffee,” was done in collaboration with Illy, an Italian coffee company, and resulted from a common passion and value for sustainable development.

“His project became ours, and ours became his: a project founded on a shared dream of respect for the environment and its people through the ideals of kindness, beauty and justice,” Andrea Illy, chairman and CEO of Illy, wrote in the photo book.

Salgado’s images document the traditional methods of sustainable coffee farming. And while the images are inherently similar in subject matter, they are just as rich in diversity.

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Source: A look inside the world of coffee – CNN.com

GO CUBES are the future of coffee 

By Melia Robinson | October 30, 2015

GO CUBES could be the future of coffee – Nootrobox

Imagine if, instead of rolling out of bed to brew a pot of coffee, you could quickly pop a sugar-coated, caffeine-infused gummy into your mouth to get moving.

Nootrobox, a hot startup out of Silicon Valley once dubbed the Birchbox of cognitive enhancers, has set out to make “chewable coffee” a reality. Its Go Cubes are made with real cold-brew coffee and aim to improve clarity and focus, without causing unwanted side effects like jitteriness.

According to founders Michael Brandt and Geoffrey Woo, chewable coffee could revolutionize your a.m. routine — if only the mainstream could sweep aside its suspicions about “brain-enhancing” drugs.



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Source: GO CUBES are the future of coffee – Tech Insider

12 most annoying things customers do when ordering coffee

By Alessandra Bulow | November 5, 2015

Ever wondered if your local coffee shop barista is throwing you a side of shade along with your no-whip almond milk latte?

After recently hearing the secrets of chefs and restaurant waiters throughout the country, the TODAY Food team decided it was time to get the real deal from baristas about the customer habits that make them boil over. “Coffee isn’t the only thing I’m brewing back here,” says a barista who asked to be called JT*. “I have lots of time to brew anger.” Uh oh.

Here, the 12 most annoying things that customers do when ordering coffee.

1. Talking on a cell phone

This is the number one offense according to every barista who I interviewed. “It makes my side of the transaction a little bit harder,” says Sam Penix, owner of New York City’s Everyman Coffee. “I just want to get you your drink so you have a nice rest of the day. I didn’t get into this business to be a vending machine.” What’s even worse than blabbing on the phone? “I get the ‘one-minute’ finger wagged in my face,” says JT. “I’m like, there’s a line and I don’t have a minute!”

2. Not being ready to pay

“It’s amazing to me how many people will get to the front of a long line and still not have their order ready and forget about having their wallet ready,” says one barista who asked to be called Java*. “This happens so often that now it’s impressive to me when people who have been waiting in line for a while know what they want and have their payment accessible to make it easy,” adds Penix.

3. Asking “Is this any good?”

“I always find this question to be very odd,” says Penix. “I mean, did I get up at 6:00 in the morning to do this thing really badly? At a specialty coffee shop, everything is really heavily made with intent.” If a drink is printed on the menu, there’s a reason it’s there. It’s supposed to be good. A few of the other baristas we spoke to remarked that they’re baffled by the people who ask them for advice about what to get and then order something else completely. “Why even ask?” says JT.

4. Crazy drink requests

“‘I’ll have the mocha frappe magical unicorn latte with soy milk,'” quips JT. “If your order takes five minutes to say, then don’t order it. Everyone thinks he’s a wizard who can command me to make a potion.”

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Source: 12 most annoying things customers do when ordering coffee – TODAY.com

Tasting the Drop in Coffee Prices

By Lucy Craymer & Vu Trong-Khanh | October 29, 2015

A glut in supplies of Brazilian beans and hoarding by Vietnamese farmers might affect the flavor in your cup

A woman harvests coffee at a farm northwest of Hanoi. PHOTO: KHAM/REUTERS

If your instant coffee has been tasting a touch milder recently, it is likely because of shifting dynamics in the global market for the agricultural commodity.

Prices for robusta coffee, often used in instant varieties, have dropped 25% in the past 12 months on London’s Intercontinental Exchange, thanks largely to a glut in supply of Brazilian beans stoked by the slump in the country’s currency, the real. Three-month futures were trading Thursday at $1,590 a metric ton.

Meanwhile, coffee farmers in Vietnam, the world’s No. 2 producer of coffee behind Brazil, have been sitting on a mounting pile of beans, waiting for prices to recover before they sell.

Robusta coffee stocks on ICE have nearly doubled in the past year, primarily due to the influx of Brazilian beans, known as conilon. The weak real has made it more attractive for Brazilian farmers to sell their beans than to stockpile them. By contrast, coffee exports from Vietnam—the largest producer of robusta globally—were down 22% in the 2014-15 crop year, which ended Sept. 30.

For coffee roasters, there is now a huge incentive to use Brazilian conilon, rather than the Vietnamese variety that is selling at a premium of more than $100 a ton plus shipping costs over the equivalent spot price for Brazilian conilon, according to Carlos Mera,an analyst at Rabobank.

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Source: Tasting the Drop in Coffee Prices – WSJ

Is Coffee More Complex Than Wine?

By Lettie Teague | October 29, 2015

As wine has become more accessible in recent years, coffee has moved further into niche territory. To find out if the once-simple cup of joe has surpassed its vinous sister, Lettie Teague hosted a tasting matchup in Seattle

The coffee and wine tasting at Starbucks’s headquarters PHOTO: IAN C. BATES

WINE IS COMPLICATED. Or so most oenophiles are taught to believe. And yet wine has become more and more accessible over the years, thanks in part to the 100-point scoring system that allows wine drinkers to buy by the numbers—not to mention all those “Dummies” guides. Meanwhile, coffee, the beverage of diners and truck stops, has grown more complicated as specialty coffee purveyors take it to ever more intricate levels of connoisseurship.

Starbucks was the first to introduce a new language to coffee drinkers, including a much more complex way to order a simple cup of joe: Venti, Grande, Tall. Coffee lovers today are expected to know the difference between coffee regions, growers and brewing methods. And whether you make your small-batch Blue Mountain with a pour-over filter or your cup of bulletproof in a Chemex has become an all-important fact. It’s gotten to the point that I’ve begun to wonder if coffee has become even more complicated than wine.

To find out, I asked a wine expert and a coffee expert to join me for a tasting and talk last month in Seattle, where American coffee culture and Starbucks were both born. I met Erik Liedholm, wine director of Seattle’s John Howie Restaurant Group, andAndrew Linnemann,Starbucks vice president of global procurement, in a glass-walled, aroma-free room at Starbucks’s headquarters. (The smell of coffee is unsurprisingly pervasive in the building.)

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Source: Is Coffee More Complex Than Wine? – WSJ