There's a trail of coffee dominos that need to be in place to deliver a good brew. If, somewhere along the trail, a corner is cut the result in the cup will be effluent. The following articles examine the steps needed to make a great cup of coffee through cultivation, sourcing great green beans, roasting, cupping, and preparation. They also look into aspects of the history, ethics and economics of the coffee trade.
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Coffee is similar to wine: there is a lot of plonk in the world, but there are some great estates cultivating plants to set your taste buds alight. Most coffee sold in the world is poor quality (including a lot of Fairtrade) and very low value. This is the coffee people buy from the supermarkets and drink in the cafes from Iceland to Italy – the Italians just prepare it better. In parts of Europe, the North America, Australia and New Zealand the coffee revolution is well under way. |
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Written by Gustavo
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From its motherland in Ethiopia to cafes, restaurants and homes all over the world, the journey of coffee has been a more than a thousand year adventure. It has all the elements of a good and exciting Hollywood movie: spies, smugglers, dangerous sea journeys, empires in expansion, revolutions, the rich and the poor, the powerful, and the powerless slaves. |
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Speciality coffee is born and nurtured on the mountains between the tropics. Most great coffee is grown at high altitudes above 1000m on mountainous terrain and hand-picked. In order to get beans that produce good coffee, the producers need to know how to cultivate their plants and ensure that only the ripe cherries are picked at harvest. |
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We use specialist coffee importers for our beans depending on which beans we want to import. We receive samples that we 'cup' or taste-test. The ones that frolic in our nostrils and dance across our tongues are the ones we bring in. |
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