Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

Weekly Coffee News: Cafe Imports’ Cupping Corner, Solar Roasting and $65 Instant Coffee

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. Cafe Imports Hosting “Cupping…


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…


Fetco Launching its Next-Generation Batch Brewer, the NG

Illinois-based commercial beverage equipment company Fetco is launching a new batch coffee brewing machine this month called the Fetco NG. Building upon the familiar Fetco tower brewer format, the NG…


Study Finds Coffee with Milk May Increase Anti-Inflammatory Effect

Coffee that is combined with milk may double the natural anti-inflammatory properties of immune cells, according to research published this week in the Journal of Agricultural and Food Chemistry.  For…

Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

Fellow Follows Ode Gen 2 with the Opus Conical Burr Grinder

Home-oriented coffee equipment maker Fellow is preparing to release its latest major work, the Opus conical burr grinder. With sales planned to launch this month, the Opus will represent Fellow’s…


The Psychology Behind Why Changes to a Rewards Program are Stirring Up Anger

Starbucks, the coffee chain giant, is modifying its rewards program, and the news is full of stories of outraged consumers. The main focus of their ire is that, starting Feb. 13, 2023, it…


Westrock Coffee Acquires LA-Based Bixby Roasting Co.

Arkansas-based coffee giant Westrock Coffee Company has acquired California-based specialty coffee company Bixby Roasting Co.  The financial terms of the acquisition have not been disclosed, although the deal includes Bixby’s…


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…

Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

Warm Your Bones With 10 Ski Country Coffees

Snow blankets the landscape in Hamilton, Montana. Courtesy of Big Creek Coffee Roasters. While the sun is finally peeking through the clouds in our home base of Berkeley, California, much of the U.S. is still blanketed in snow. If you’re trying to dig out of your driveway to go to work, that’s a bummer, but […]


The Nucleus Link Portable Sample Roaster is Coming to the US

A new portable sample roasting machine for green coffee buyers called the Nucleus Link is coming to the United States, courtesy of a North Carolina-based coffee equipment distributor GH Grinding…


San Fransisco Florist Blossoms Anew with Marigold Café

After establishing itself as a boutique florist since 2018, San Francisco-based Marigold has come into bloom once more, launching the Marigold Café. Marigold Co-Owners Aubriana Kasper and Gena Banducci told…


Fairtrade Introduces Living-Income Reference Price for Honduras

Fairtrade International has released a living-income reference price for Honduras, designed to help inform green coffee buyers of minimum prices required to allow coffee farmers and their families to afford…

Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

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....

Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

coffee climate

The global coffee industry can expect increasing and “ongoing systemic shocks” to coffee production due to climate change, according to new research published this month in the journal PLOS Climate. …

Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

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.

Study: Climate Change Increasing ‘Systemic Shocks’ to Coffee Production

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