Posts Tagged ‘Coffee production’

Wednesday, May 16th, 2012

History of the Espresso Machine – Part I

Confusion and error still plague the history of the espresso machine and its inventors. Coffee expert Ian Bersten has gone further than anyone else in getting to the true story in his book ‘Coffee Floats, Tea Sinks’.
We publish the first of a three part piece comprising edited extracts from the chapter entitled: ‘The Espresso Coffee Machine Revolution’.
From the first days of brewing coffee, inventors were confronted with the interplay of grind size, water temperature and brewing time, the interaction of which they never fully understood. These critical factors had to be just right for a complete extraction of the coffee flavour.

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Tuesday, June 21st, 2011

Coffee Profile – Chiapas, Mexico

Blanketsby Rob Stewart

My love affair with eating chillies is something that has developed over a number of years; I simply can’t resist the sensation of a good hot chilli! I love exploring the various levels of heat and the subtle unique flavours that individual chillies have such as the ‘Guajillo’, which has a red berry flavour and the’ Ancho’ with its smokey dried fruit notes. This fascination for chillies has evolved into a deep appreciation for Mexican cuisine. I have also come to value that there is more to the country than tequila and tacos, Mexico also grows some pretty good coffee too. (more…)



Tuesday, June 7th, 2011

Kenya – The Far End

Part 1 of the Coffee Discovery Series

Kenya_Cupping_KenyaBy Paul Golding

The first visit to a favourite origin is always something of a personal epiphany. Kenya was one such visit for me, when I went with a small industry group to Nairobi in February this year to catch the end of the harvest season. Getting out into the countryside to see the crop and meet the people who produce it can really help shed some light on a coffee’s unique flavour and character. (more…)



Tuesday, May 24th, 2011

Coffee Profile – PNG Sigri AA

beans.homeboxBy Rob Stewart

By now I guess you have heard the term ‘third wave’ in coffee. It refers to a worldwide movement whereby specialty coffee roasters and boutique cafes are devoting their efforts to exploring the pure flavour of the single origin coffee and it’s something that the coffee industry and its consumers in Australia have embraced. The movement is also about innovation and patience which is seeing brewing systems like the Clover, Siphon and temperature controlled espresso machines such as the Synesso and Slayer becoming commonplace in our cafe strips. We are also seeing the green bean standard raised with access to Cup of Excellence, micro-lots, Rainforest Alliance, Fairtrade and roasters creating direct routes to the farms. One such country I believe has always been able to deliver coffee to the standard we are demanding today is Papua New Guinea. (more…)



Wednesday, February 9th, 2011

Coffee Profile – Brazilian Daterra Cerrado

Coffee_homepage boxby Rob Stewart


I have often wondered what would happen to the world if Brazil stopped producing coffee – perhaps a catastrophic melt down! The price for coffee per kilo would go up, making a cup of coffee cost more than a cocktail at a night club, sounding the death knell of the majority of cafes and coffee companies.  Shift workers, parents, students, productivity, and Italy would all come to a grinding halt. It would affect our economy and our way of life, leaving everyone with one giant headache.

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Thursday, April 8th, 2010

Coffee Profile: Ethiopian Yirgacheffe

Ethiopian – Yirgacheffe

Not too long ago I began to design a tattoo as the urge for a new one had started to grow. I started to think about what I wanted it to represent and inevitably found myself reflecting on the last thirty years of my life. I decided that I wanted the end result to be a manifestation of my origins, where I came from and the foundations that made me who I am. I haven’t booked the appointment yet, I’m still working on it, but the theme of the last month has been my roots, origins, beginnings and how I got to be sitting here writing this article. So, naturally it seems fitting to be reviewing the birth place of coffee – Ethiopia.

As the story goes, in Kaffa Ethiopia AD850, a goat herder observed his goats getting a little silly after they grazed on a native cherry. Kaldi, being the enterprising young goat herder he was, consequently knew he was onto a good thing. The rest of this particular tale is going to take way too long to tell in its entirety so let’s fast track it a bit. Coffea Arabica has been growing wild in Ethiopia since the dawn of time and is known by the Ethiopian people as “buna”. The coffee industry is the seventh largest producer in the world and employs well over 12 million people in some 350,000 farms located in the regions of Harar, Sidamo, Yirgacheffe, Limmu and Djimmah. The traditional way that Ethiopians grow their coffee are included in certifications such as Fair trade, Rainforest Alliance, UTZ and certified organic. The grading system there just recently got a shake up by the introduction of the “Q” grading system for specialty coffees. Up until now coffees would be graded as based on its process; wet receiving a grade 1-3 and dry processed receive a 4-5. Now many coffees can be submitted to a second of round of scrutinising based on cup quality and further grading to receive a specialty coffee classification.

Yirgacheffe holds the title in the wet processed division of coffees. They are renowned for their clean cup with powerful floral and fruit notes, but it can be a little hit and miss sometimes when cupping a pooled style coffee such as this (coffee that is sourced from all over one region and not from a specific farm), but when you strike a good lot of Yirgacheffe it will knock you out quicker than Danny Green. Beginning with sublime aromas of sweet sugary honey and hints of cedar and raisin, it is then followed by a well balanced floral acidity in the cup. The flavours are very up front and straight away there is berry, citrus and soft cocoa with a subtle underlining of Mediterranean herbs. Theses flavours are on the bright side but they bring a well toned smoothness and medium body to the pallet, and as the cup cools the aromatic herbs come to the forefront.

Ethiopian coffee has long been used as the main flavour component in espresso blends, but the Yirgacheffe I feel, is wasted in a blend because there is so much to explore when cupping it alone. However, if you want to add a little extra pizzazz and flavour to your cup it will defiantly add an extra dimension to any blend.



Wednesday, September 17th, 2008

Global Coffee Production on the Rise

Sept 17th 2008

The London-based International Coffee Organisation estimates that global coffee production in 2008/09 will reach about 131 million 60kg bags, up from a previous estimate of 128 million, according to Reuters Business News.

The revised estimate comes as Brazil’s Agriculture Ministry’s crop supply department, Conab, raised its estimate for Brazil’s 2008/09 coffee crop to 45.85 million bags, up from 45.5 million projected in May. The ICO estimates the 2007/08 global coffee crop unchanged at 118.2 million bags.

World coffee consumption was seen climbing to around 128 million bags this year if current growth rates continue, up from 124.7 million in 2007. The report didn’t give details on the expected implications for future coffee prices.



Friday, July 18th, 2008

Ugandan coffee may disappear in 30 years – Oxfam

A story just in from Reuters Kampala, written by Frank Nyakairu, reports that changing weather patterns in Uganda may lead to the extinction of the east African country’s key export, coffee, in coming decades.

The story goes on to explain that Uganda is Africa’s second biggest coffee producer after Ethiopia and has become a major player in robusta coffee production after political unrest in former top grower Ivory Coast slashed output.

“The outlook is bleak. If the average global temperatures rise by two degrees or more, then most of Uganda is likely to cease to be suitable for coffee..this may happen in 40 years or perhaps as little as 30,” the report said. (more…)



Friday, May 30th, 2008

Tasting notes from Uganda and the sadly elusive Bugisu AA single origin arabica

Uganda is not only home to the endangered Mountain Gorilla and Jose Chameleon (Africa’s answer to Ricky Martin); but is also the 7th largest coffee producer in the World and 2nd largest in Africa, simply due to the massive quantity of Robusta the country grows.  (more…)