Re:co

Re:co (Regarding: coffee) is a unique, new symposium, launching in Europe at the Nordic World of Coffee in Gothenburg on the 15th and 16th of June 2015. Re:co is an event designed for high-level discussion, leading innovation and strategy development for those passionate and influential in the world of speciality coffee.

Through a mixture of speakers, interactive experiences and opportunities for conversation, Re:co will look primarily at the new speciality coffee market in Europe. The event will have a wider scope than the state of the market, the challenges we face and some of the solutions we have. Re:co will also shine a light on opportunities for growth and development and will delve into how these can be approached.

Re:co’s audience are those looking to gain insight into the new speciality coffee market in Europe, as well as those looking to be challenged and inspired by their industry. It is an essential event for leaders of businesses who believe that collaborative work and discussion can benefit all involved.

http://recosymposium.org/

A Film About Coffee

Tokyo Coffee Trail free eBook

It’s a must for coffee lovers.

Coffee Drinkers Make Better Lovers

I met my friends for lunch, and was given a copy of Tokyo Cafe. That got me thinking: I could compile Tokyo Coffee Trail into a book too. And I did. Download your free copy here.

Hopefully, it will placate your doleful Monday blues.

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Keeping filler ingredients out of your cup of coffee

Coffee drinkers beware: Surprise ingredients that are neither sweet nor flavorful may be hiding in your coffee, and growing coffee shortages may increase the chance of having these fillers in your cup of joe in the future. The good news is that a highly accurate test is in the works to quickly find coffee containing unwanted fillers before the beverage reaches stores and restaurants.

These extra ingredients, though not harmful, make ground coffee go farther and increase profits for producers, according to researchers. Their report will be part of the 248^th National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society. The meeting features nearly 12,000 reports and is being held here through Thursday.

“With our test, it is now possible to know with 95 percent accuracy if coffee is pure or has been tampered with, either with corn, barley, wheat, soybeans, rice, beans, acai seed, brown sugar or starch syrup,” she says. The problem, she explains, is that “after roasting and grinding the raw material, it becomes impossible to see any difference between grains of lower cost incorporated into the coffee, especially because of the dark color and oily texture of coffee.”

In new research, the team is now analyzing several fillers that are considered impurities rather than adulterants. These impurities can even be parts of the coffee plants, introduced at harvest, that are not really supposed to be in the final product. Wood, twigs, sticks, parchment, husks, whole coffee berries or even clumps of earth that are almost the same color as coffee have been found. Identifying them is essential because if there is a large amount of impurities, they were probably added purposefully — not by accident, as some producers claim.

Source: http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/august/keeping-filler-ingredients-out-of-your-cup-of-coffee.html

James Hoffmann Announces World Atlas of Coffee

Hoffmann comments:

“The book isn’t about me, or about Square Mile Coffee, but just about coffee. The book is divided into three sections: an introduction to coffee in general, a section on brewing techniques (aimed at making professional standards accessible and worthwhile to home users) and then the atlas section, with individual countries divided by continent.”

http://www.jimseven.com/2014/08/06/coming-soon-world-atlas-coffee/

RORSCHACH – Ceremony Coffee

Coffee Ceremony continues their experiment on “Rorsach“.

Over the next two weeks, they’re releasing Rwanda Gitesi as a 50% filter roast, 50% espresso roast blend, bringing together the best of both profiles. The lighter Gitesi is super sweet, juicy, and tea-like in flavor. The darker Gitesi is deeper, bittersweet, and a little spicy. Together, they are well-balanced, complex, and unbelievably delicious! Where the Bolivia Apolo shows sublime restraint, the Rwanda Gitesi brings the heat in the flavor department.

Rwanda Gitesi Mélange
50% filter profile/50% espresso profile
Ideal Off-Roast Dates: Filter – 3 weeks off; Espresso – 1 week off
Recipe: A 1:2.2 to 1:2.4 weight ratio, about 2.2 – 2.4 fl. oz., we might call this Normale Plus
Dose: However much fits comfortably in your basket (fill it up and level it off without settling to find out), we use 22 grams
Beverage Weight: If a 22 gram dose at the 1:2.2 – 1:2.4 range of weight ratios, then extract 48 – 53g grams beverage weight
Extraction Time: 40 – 45 seconds total extraction time (no soft infusion stage)
Brew Temperature: 201 F

Mina – Lo Faresti (Cacao Cacao) by Gergedan

A Film About Coffee