Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

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 […]


Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


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 […]

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

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. […]


Book Review: From Nerd to Pro, by Patrik Rolf

From Nerd to Pro: A Coffee Journey is an autobiography by roaster, café operator, and coffee competitor Patrik Rolf sharing his coffee journey. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tanya Nanetti I’ve read plenty of books on coffee over the years: manuals on how to brew great coffee at home, books on […]


What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


Design Details: A Petit Le Café Coffee in Midtown Manhattan

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

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...

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE

In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves as a go-to for vegans and the health-conscious, agave has been an integral part of indigenous American traditions for hundreds of years—something that we shed light on in part one of this article. Today, in part two, we’re diving into the environmental discussions surrounding the ingredient, with the hopes of uncovering whether the rise in demand is sustainable or not.

Close up of agave plants in the ground.
Is agave a sustainable sweetener? We dig a little deeper to find out. Photo sourced via Pixabay.

Beyond the Surface

Today, many consumers tout agave as an “environmentally friendly” ingredient, pointing to the fact that the plant requires little watering. Many also cite it as a “harm-free” sweetener compared to honey, as no animals are involved in its production. However, a closer look shows that there are some concerns when it comes to agave farming.

One of the most important things to consider is over-harvesting: It takes several years for agave plants to mature, and harvesting too many too quickly to meet consumer demands can cause a threat to the plant’s long-term viability. To keep up with the market, many farmers have turned to faster-growing varieties, but this may eventually lead to a “monoculture” of agave—a threat to biodiversity.

While it’s true that agave is a drought-friendly plant, these other points are important to consider when discussing the sustainability of the agave industry.

A donkey in a blanket drinks water at an agave farm.
Requiring little water, agave is often thought of as a sustainable plant—but over-harvesting is an issue to be conscious of. Photo by Alice Kotlyarenko via Unsplash.

Responding to Concerns—Sustainable Farming Methods

Amidst environmental concerns, sustainability-minded agave farmers are responding in a variety of ways. Some regenerative agricultural practices include crop rotation, cover cropping, and minimal tillage, all of which help promote soil health, preserve biodiversity, and enhance the resilience of agave crops. Farmers are also increasingly turning to circular agricultural practices, often using recycled water to nourish their plants.

This article by Annelise Jolley cites how brands like the cooperatively owned mezcal company Banhez are combating deforestation in the agave industry by paying farmers to leave portions of their fields unharvested, helping to prevent over-harvesting.

By better understanding the agave plant’s natural life cycle and incentivizing sustainable farming methods, agave producers can continue to cultivate agave while preserving ecological balance in the surrounding environment.

Agave leaves and a bottle of clear liquid and shot glass.
As consumers, we can be more environmentally conscious by staying educated on the ingredients we choose to purchase. Photo by Getty Images via Unsplash.

What We Can Do

As consumers and business owners, we can choose to prioritize organic and fair-trade products, while staying educated on the environmental pros and cons of each ingredient we choose to work with. While there’s no “right” answer, using our ingredients with awareness is a positive step toward creating a more environmentally conscious industry.

In future installments of “Know Your Sweeteners” we’ll discuss other sweetener options and dive into their unique flavor profiles, health benefits, and environmental effects. Stay tuned for more.

ABOUT THE AUTHOR

Emily Joy Meneses (she/they) is a writer and musician based in Los Angeles. Her hobbies include foraging, cortados, vintage synths, and connecting with her Filipino roots through music, art, food, and beverage.

Subscribe and More!

December 2023 + January 2024 Issue cover

Out now: It’s the December 2023 + January 2024 issue! Read it for free with our digital edition. And for more than three years’ worth of issues, visit our digital edition archives here.

You can order a hard copy of the magazine through our online store here, or start a subscription for one year or two.

The post Know Your Sweeteners: Agave: Part Two—Environmental Concerns appeared first on Barista Magazine Online.

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

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.

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Shopping cart0
There are no products in the cart!
Continue shopping
0