Fairtrade Launches Humanitarian and Environmental Risk Map

Fairtrade Launches Humanitarian and Environmental Risk Map

Inside the New Simonelli Group Campus in Central Italy

Simonelli Group, the Italian parent company of commercial espresso equipment brands Nuova Simonelli and Victoria Arduino, has cut the ribbon on the new Simonelli Group Campus in Belforte del Chienti,…


Mandarin Coffee Stand Provides a Coffee Lover’s Rabbit Hole in Pasadena

A new multiroaster coffee bar in Pasadena, California, called Mandarin Coffee Stand is hopping into the Year of The Rabbit with an emphasis on Chinese-grown coffees and an inspired seasonal…


La Coop Coffee Opens a Second Home in Arlington, VA

Guatemala-connected La Coop Coffee has opened its second location in the Washington D.C. area, in Arlington, Virginia. Occupying approximately 1,200 square feet in the Arlington Forest neighborhood, the new La…


Heine Brothers Pays $300K to Baristas Following Labor Investigation

Louisville, Kentucky-based specialty coffee chain Heine Brothers Coffee has paid $300,000 in back wages and damages to baristas following a U.S. Department of Labor (DOL) investigation. Acting on a tip…

Fairtrade Launches Humanitarian and Environmental Risk Map

Can You Eat Coffee Beans Daily?

Yes, eating coffee beans can provide several benefits. Almost the same as consuming a cup of coffee each day. These benefits are: Coffee beans contain antioxidants, which can help protect the body from damage caused by free radicals. Eating coffee beans can provide a quick boost of energy due to the caffeine content. Some studies […]


Weekly Coffee News: World of Coffee Dubai, Merch for Baristas and More

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest stories by subscribing to DCN’s newsletter, featuring breaking coffee industry news and fresh coffee job listings. World of Coffee Dubai…


Technivorm Moccamaster Brews its First Burr Grinder, the KM5

Technivorm, the Dutch maker of the iconic Moccamaster range of coffee brewers, today launched its first burr coffee grinder, the Moccamaster KM5. Underneath a 9-ounce-capacity hopper — composed of plastic…


Sucafina Acquires US Green Coffee Trader Sustainable Harvest

The North American subsidiary of multinational green coffee trading company Sucafina Group has acquired progressive specialty coffee trading company Sustainable Harvest, based in Portland, Oregon.  Sustainable Harvest, which was founded…

Fairtrade Launches Humanitarian and Environmental Risk Map

Probat Rolls Out it Largest Electric Roaster to Date, the P12 E

German coffee roaster manufacturer Probat continues to scale up production of drum roasters that avoid natural gas in favor of alternative energy sources. The company’s latest global release is the…


Filter Stories Podcast Digs Deep Into The Science of Coffee

The popular coffee-focused podcast “Filter Stories” has taken a deep plunge into coffee science, launching a spinoff series called “The Science of Coffee” (available through Apple Podcasts, Spotify, Soundcloud and…


Here is Somewhere for Coffee and Beer in Ossining, NY

For anyone who’s been wandering around Ossining, New York, wondering where to find a freshly roasted specialty coffee drink or a locally crafted beer, the answer may just be Here….


Here’s The Book on Climate-Smart Coffee Production

UK-based publishing house Burleigh Dodds Science Publishing recently released what is arguably the most comprehensive and well-rounded text on climate-related sustainable agriculture in the coffee sector to date. Including chapters…

Fairtrade Launches Humanitarian and Environmental Risk Map

Fairtrade Launches Humanitarian and Environmental Risk Map

HOW TO BE A BETTER CUPPER

Mar 9, 2023 |

Ahead of the launch of Prodigal, Mark and I cupped for a minimum of one hour each morning. Having such a routine allowed us to calibrate well after cupping more than 2000 samples together. Those sessions also taught us a lot, some of which I’d like to share here....

Fairtrade Launches Humanitarian and Environmental Risk Map

Coffee farm

The nonprofit Fairtrade International has released the Fairtrade Risk Map, an interactive tool designed to promote communication regarding human rights and environmental risks.  The map launched with week with a…

Fairtrade Launches Humanitarian and Environmental Risk Map

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.

Fairtrade Launches Humanitarian and Environmental Risk Map

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