Teen casually finds prehistoric Mastodon jawbone in Iowa

Teen casually finds prehistoric Mastodon jawbone in Iowa

Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…


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…

Teen casually finds prehistoric Mastodon jawbone in Iowa

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 […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]

Teen casually finds prehistoric Mastodon jawbone in Iowa

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 […]


Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & 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: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]


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 […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram,…

Teen casually finds prehistoric Mastodon jawbone in Iowa

Teen casually finds prehistoric Mastodon jawbone in Iowa

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...

Teen casually finds prehistoric Mastodon jawbone in Iowa

Science: The Era of a Primeval Giant

By Angela Garrity, Guest blogger

If you’ve been following along for awhile, you know that behind coffee, we have a deep love for anything science related. This blog is no different — grab a cup of coffee and get ready for some SCIENCE!

Recently, a teenager in Iowa was combing for arrowheads and found a 30-inch jawbone instead. Casual. 

The landowners of the farm notified the University of Iowa Paleontology team, who confirmed it was a jawbone of a young mastodon and then gathered the mandible and other bones recently. The mastodon is believed to have been 7 feet tall.

The Iowa farmers donated the bone to the University’s Paleontology Repository and requested to not be named, to protect the farm from potential trespassers who could comb their property looking for more fossil finds. The farmers assumed they’d found mammoth bones around 30 years ago, according to WHOTV.

“So perhaps our identification of mammoth was incorrect. We rushed to the cabinets, we carefully lifted out the bones, took some photographs of them and sent them to a specialist,” Tiffany Adrain, the head of the University of Iowa Paleontology Repository said to WHOTV. “Right away you know it’s mastodon because of these teeth.”

Mastodons appeared 27 million to 30 million years ago and were the smaller cousins in the family of giants that also included the Mammoth. Both are prehistoric relatives of the elephant but are standalone species of colossal proportions.

According to LiveScience, there are differences between mammoths and mastodons other just in size. Mastodons had blunt, cone-shaped molars that crushed vegetation which helped name the species by naturalist Georges Cuvier.

Mastodons also had smaller ears and foreheads that were covered in thick hair, which could grow up to 35 inches long. Tusks were found on bulls only and could grow to approximately 8 feet in length.

Mastodons primarily roamed North and Central America and recently left evidence of their existence on an Iowa farm.

On a recent Fueled by Death Show, our host Jeff recently uncovered a wooly mammoth in this episode delightfully called “Jurassic Park: Could it become reality?”

In this particular episode, scientist found the molecular connections between mammoths and African elephants, which confirms they are descendants of the giants of the earth we know today.

Further research by Dr. Akira Irtani confirms that some well-preserved mammoth fossils retain cell nuclei that can be reconstituted in currently living embryos. Life finds a way, right?

 

There are many theories as to what caused mastodon extinction approximately 10,000 years ago. Two of the major theories about the causes of their demise are around prehistoric overkill and climatic change according to Simon Fraser University.

Watch the video from Fueled by Death Show below to learn more. 

Angela Garrity is a guest blogger for Death Wish Coffee Co. Her work can be found in Vapun Magazine as well as on their website. 

Teen casually finds prehistoric Mastodon jawbone in Iowa

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.

Teen casually finds prehistoric Mastodon jawbone in Iowa

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