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All Part Of The Process
If you’re serious about your coffee, chances are you know exactly when and where your coffee was grown and roasted – but what about the way the beans were processed? This part of the coffee journey is vital in determining the final flavour of your brew but receives less attention than it deserves.
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The Devil’s Drink
In the 16th century, advisors to Pope Clement VIII were alarmed by coffee popularity and suggested that it be outlawed to save the souls of European drinkers. Pope listened with concern and announced that he wanted to try this mysterious black liquid for himself before making a final decision. Once he tried, he just blessed it.
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Coffee, Tea and…Coffee Tea
Coffee tea: tea blended with the dried husk of the coffee cherry and then infused in water. Pretty exotic, right? The question is if this will be a success among western countries or if it’s destined to fail.
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Culpa Mia
While debates about health benefits and risks of coffee still go on, The Coffee Universe stands up for the idea that plain coffee or espressos have little amount of calories. Then it’s your choice what you add to it, but, please, let’s not blame coffee!
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App-tastic
Whether you need precision timers and graphs for roasting beans, innovative recipes for espresso drinks, a safe place to record all your tasting notes or a beans-to-water ratio guide for your pour-over brew or just some coffee-fun, there’s an app for you.
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Kenya gets to meet its own coffee (2nd part)
Coffee is a culture. There’s something about a coffee and social gathering. It makes you feel good, it wakes you up.
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Kenya gets to meet its own coffee (1st part)
Kenyan Arabica coffee is revered worldwide for their balance and complexity. It is grown on the highlands of central Kenya: the rich volcanic soils, the right amount of sunlight and rainfall throughout the year, and a climate never too hot nor too cold, provide the precise conditions for unique coffee beans.
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