Coffee on Mars? Here’s what science says

Coffee on Mars? Here’s what science says

The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]

Coffee on Mars? Here’s what science says

Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….

Coffee on Mars? Here’s what science says

Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]

Coffee on Mars? Here’s what science says

Coffee on Mars? Here’s what science says

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Coffee on Mars? Here’s what science says

So the idea of one-day putting humans on Mars used to be an idea that only existed in science fiction books and movies. As the years go on it not only becomes a much more real possibility, there are companies like SpaceX who are actively working towards putting a human settlement on Mars in the next few decades. 

We talked to theoretical physicist and scientist Dr. Michio Kaku on our Fueled By Death Cast podcast and asked him about getting to Mars, what we can do when we get there, and should we bring coffee?

In the future do we make it to Mars?

Dr. Michio Kaku: Well, let’s get a timetable. First of all, next year 2019 the first moon rocket will go back to the moon after a 50-year gap. The SLS booster rocket of NASA and the Orion space capsule are scheduled to orbit around the moon in an unmanned mission in December of 2019. Then 2023, humans, astronauts will go back to the moon. Then by 2026, we hope to have a lunar orbiter that orbits the moon to create a rocket ship that’ll take us to Mars. So the moon is going to be a halfway stop. We’ll stop on the moon. It’s only three days away by rocket. Build the Mars ship in space and then shoot the Mars rocket to Mars for a two-year journey. That’ll take place sometime around 2030, 2035.

Then once we get that off the ground, a small settlement of astronauts will be created and perhaps by the end of the century, perhaps will have a few hundred colonists on Mars. Elon Musk envisions a million colonists. Each rocket containing maybe a thousand settlers and colonists to begin the process of creating a second branch of humanity. 

What about terraforming the planet?

Dr. Michio Kaku: “Yeah. I think definitely we would genetically modify algae so that they would consume carbon dioxide on a very vast scale because the atmosphere is almost pure carbon dioxide. Also, thrive in a cold environment. Mars is a frozen desert. It’s frozen solid. So we have to find a way for plants to grow in a very cold environment. So initially we’ll have to create hydroponics. That is we’ll have to create gigantic factories producing the first plants to create topsoil. But once that gets off the ground, I think we’re going to have to heat up large areas of Mars so that plants can exist that’ll proliferate on their own. Okay? So I think definitely we want to jump start this technology to create agribusiness on Mars by using biotechnology.”

Can we grow coffee on Mars?

Dr. Michio Kaku: “Yes. In principle, anything that could be grown on the earth can be modified slightly to grow in the environment of Mars, which is colder than the earth but still has plenty of carbon dioxide. Plants love carbon dioxide. So yes, you could have coffee on Mars.”

What about caffeine? Will it affect us differently on Mars?

Dr. Michio Kaku: “I think it would be largely the same because caffeine would get into the blood and the blood goes into the brain and stimulates dopamine. So I think that for the most part, it’ll be roughly the same. You can still get the caffeine high on Mars.”

So there you have it. Death Wish Coffee is The World’s Strongest Coffee, and it is only a matter of time before we are the strongest coffee in the universe!

Check out when we ask Dr. Michio Kaku about growing coffee on Mars below and then go back and watch the whole amazing conversation! 

 

 

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Coffee on Mars? Here’s what science says

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Coffee on Mars? Here’s what science says

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