Hot Weather Cold Coffee2018-06-27

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Steps To Sustainable & 4th Wave Coffee Part 2 2018-04-18

Tag：Coffee At Your Side

 We are very excited that our journey to sustainable coffee roasting is moving forward.  We have made the decsion to convert our factory from using gas to roast, to using electricity to roast. Our landlord is adding solar panels on our building, and has agreed to supply us with electricity from those solar panels, so in the future, our coffee will be roasted by the sun! That will make us one of the lowest carbon coffee roasters in the world! Very environmentally friendly. The conversion from gas roasting to electricity begins with finding an electric coffee roaster. We considered importing a new machine from outside of China (Italy, Germany, USA), but none of them were well suited for our business: •the delivery time was too long (4-6 months);  ...

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2017-11-27

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2017-10-16

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Coffee At Your Side-China to host the most important meeting on coffee science2016-09-20

Tag：Coffee At Your Side

From November 13 to 19, Kunming, the capital city of China’s Yunnan Province, will host the 26th International Conference on Coffee Science, the most prestigious international event on coffee that takes place every two years. Under the motto “sharing technological progress in coffee,” this event is organized by the Coffee Engineering Research Center of China and the Association for Science and Information on Coffee (ASIC). The conference will attracts worldwide scientists and specialists, who will focused on topics like the chemistry and agronomy related to coffee planting, as well as the relation between coffee and human body. As of August 25, scientists and specialists from more than 60 countries, including France, Germany, the United States, Switzerland...

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Coffee At Your Side-Free experience of the organic, low carbon, Rainforest Alliance, fair trade coff2016-07-05

Tag：Coffee At Your Side

Thank you again for your interest in Arabica Coffee Roasters.   Arabica Coffee Roasters is a in China in 22 years coffee roaster of foreign-funded enterprises, at the same time, O Rocco always explore the coffee, environmental protection, culture, and social responsibility in a virtuous cycle Road, we with ten years of diffuse long road was made in mainland China is one of the few organic low carbon, Rainforest Alliance, fair trade certified coffee producers. When you are in the taste of a cup of coffee, Arabica Roasters from seed to cup of coffee Tour Escort for your health! Choice of the Romanian coffee, is the choice of taste, choice of health, the choice of environmentally friendly life attitude! There are four related information about the cafe. If you are...

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Water Usage in the Café, at the Farm, and in the Future: Episode 3 – The Future2016-06-06

Tag：Coffee At Your Side

By David Fasman, BGA Membership Committee Water – it is essential in the creation of good coffee from seed to cup. And it is essential in so many other processes that exist around coffee. From washing dishes and making ice in the café to water decaffeination processes and shipping coffee across the oceans. Water is the primary driver in so many of these systems – seedling nurseries, any irrigation needs at the farm, processing methods, extensive cupping and of course brewing. Each system has its own rigorous specifications for water – with the final stage, extraction, being the most demanding. In fact, as mentioned in episode one, it takes 53 gallons of water to produce one latte in a paper cup and a single cup of coffee requires 34 gallons of coffee from s...

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Water Usage in the Café, at the Farm, and in the Future: Episode 2 – The Farm2016-06-01

Tag：Coffee At Your Side

Water Usage in the Café, at the Farm, and in the Future: Episode 2 – The Farm It can take a huge amount of water to farm and process coffee…and most of the time it does. Central America is currently facing a crisis with water usage and contamination in coffee growing regions. Water usage at farm level is problematic. A single container of washed coffee (about 18 tons), processed in a traditional (older wet mill) method, requires more than a quarter of a million gallons of water from seed to container.[1] On top of usage, the wastewater from coffee mills and watershed runoff is substantially damaging the ecosystems at farm level as well as down stream. There are two primary problems with wastewater: first, the nutrient and pesticide contaminated water runs off in...

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Water Usage in the Cafe, at the Farm, and in the Future: Episode 1 – The Cafe2016-05-31

Tag：Coffee At Your Side

Water Usage in the Cafe, at the Farm, and in the Future: Episode 1 – The Cafe Water – it is perhaps the most important ingredient in coffee. It makes up 98-99% of drip coffee and 88-92% of a traditional shot of espresso. The water used for coffee has incredibly rigid guidelines – and rightfully so, considering how much of brewed coffee it comprises. Water for brewing coffee must be clean, fresh, odor free, and clear. It shouldn’t contain any chlorine, should have a TDS of 150 mg/L, a calcium hardness of 68 mg/L, total alkalinity of 40 mg/L, a PH of 7, and a sodium content of 10 mg/L. That specificity doesn’t even take into account the total mineral content of water, which can also include iron, magnesium, potassium, carbonate, bicarbonate, sulfate, and...

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Coffee At Your Side-How climate change will brew a bad-tasting, expensive cup of coffee2016-05-12

Tag：Coffee At Your Side

Roasted coffee beans. The rise in global temperature is of great concern for the coffee industry. Photograph: Noel Celis/AFP/Getty Images Rich western urbanites expecting to dodge the impacts of climate change should prepare for a jolt: global warming is leading to bad, expensive coffee. Almost 2bn cups of coffee perk up its drinkers every day, but a perfect storm of rising heat, extreme weather and ferocious pests mean the highland bean is running out of cool mountainsides on which it flourishes. "The rise in global temperature is of great concern for us in the coffee industry because it will – and has already started – putting the supply of quality coffee at great risk," said Dr Tim Schilling, executive director of the World Coffee Research programme, bas...

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