Coffee

The Spirt of Tea Tour rides again. Back for a third lap, Spirit Tea and Marco’s combined US tea tour isn’t going coastal this go round; they are going straight down the middle for a three-stop engagement starting at the end of September. And they are shaking things up.

Previous Spirit of Tea Tours have centered around a talk during the day followed by a matcha latte throwdown at night. While there will still be talks—topics include Chemistry of the Tea Leaf, Barista Best Practices, and How to Dial-In Tea—there will be no throwing down on this tour. Instead, attendees will get to take part in a pair of new competitions: a tea triangulation and a dial-in competition. The tea triangulation will work similarly to that of a coffee triangulation: sets of three cups will be filled, two the same brew of a tea and a third with a different but similar tea. Competitors then have to pick out the non-matching cup. The person who gets the most right in the shortest amount of time wins.

The dial-in competition works a little differently. A team event, the dial-in competition is by invite only and will feature some of the best shops in each host city vying to make the best cup of tea. Teams will receive sample teas and brewing vessels from Spirit in advance of the competition along with some simple brewing guidelines. The day of the event, each team will have 10 minutes to create their best interpretation to be evaluated by a special guest judge.

Dates for the Spirit of Tea tour are:
9/21: Austin, TX — Merit Coffee
10/16: Kansas City, MO — Messenger Coffee
11/8: Chicago, IL — Spirit Tea

As with previous versions, this round of Spirit of Tea tours is free to attend. It is intended for coffee professionals but is open to anyone interested in learning more about the wide world of tea. No RSVP is necessary but Spirit and Marco would appreciate it if you did anyway using each event’s respective Eventbrite page (linked in the cities above). For more information on the Spirit of Tea Tour, visit Spirit Tea’s official website.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Spirit Tea

Disclosure: Marco is an advertising partner with the Sprudge Media Network.

The post Spirit Tea & Marco’s Spirit Of Tea Tour Returns For Round Three appeared first on Sprudge.

Source: Coffee News

What’s in the name? Located in the lively 11th arrondissement of Paris, just east of the city center, and not too far from the Bastille, Passager Cafe can be found on the corner of a small side street, Passage de la Bonne Graine, and the larger Avenue Ledru-Rollin.

French for passenger, Passager itself feels more like a passageway, with a back set of doors leading out of the cafe onto Passage Josset. Open since 2016, the cafe is already a neighborhood fixture, in large part due to its warm, relaxed atmosphere. One barista described the cafe as “informal and comfortable, where you can do what you wish.” 

Passager was founded by the proprietor of Starvin’ Joe on the nearby Rue de Charonne, in partnership with well-known fashion blogger and stylist, Fanny B. Like many of the cafes in Paris, it’s cozy in size, but has massive windows facing Avenue Ledru-Rollin and Passage de la Bonne Graine that allow for an abundance of natural light to filter in. A long bench jutting out from Passager’s facade provides a fantastic perch for people-watching and basking in sunlight when the weather turns warm.

Currently, Passager’s menu features espresso and drip coffee made with beans from local roaster Lomi. Previously, their beans were sourced from Copenhagen’s April Coffee Roasters and Berlin’s Five Elephant.

The cafe’s food menu includes house-baked options like cake, granola, and scones with butter and jam. They also offer breakfast and lunch every day of the week, and a remarkably Instagrammable brunch menu that routinely garners out-the-door lines—especially on weekends and around holidays.

It includes avocado toast, golden-edged pancakes cooked to order on a flattop griddle in the back—which can be had either “sweet” with fruit and maple syrup or “sweet and salty” with crispy bacon—sunny-side up eggs, assorted bagel sandwiches, and chia pudding. Lunch is comprised of a changing soup of the day and tartines of various sorts.

Perhaps what is uniquely Parisian about a cafe such as Passager is that their drinks and baked goods use sugar with a light touch. For instance, Passager’s famous carrot cake with cream cheese frosting is flavorful and sturdy, despite being neither too sweet nor overly rich.

The mocha is judiciously sweetened, and avoids being cloying, as are the chai and matcha lattes, two of Passager’s most popular non-coffee options according to the staff.

The Passager mocha

With its exposed brick walls, rust-colored columns, concrete counters, and gracefully-worn but still colorful tiled floors juxtaposed with all the markers of a specialty cafe, Passager is reflective of Paris as a whole. Both old and new. Traditional and modern.

If you happen to find yourself in the 11th, perchance as a passager traveling between someplace here and someplace there, stop by Passager and soak in the local charm while you sip a cup of coffee. Listen to the pleasant din of spoken French, and look out the windows at the city passing by—just don’t forget to say bonjour when you enter, and merci, au revoir as you depart.

Michelle Hwang is a writer who splits her time between California, Paris, and Seoul. Read more Michelle Hwang for Sprudge.

The post Coming And Going In Paris At Passager Cafe appeared first on Sprudge.

Source: Coffee News

Coca-Cola is getting into the coffee game. No, I’m not talking about Coke Plus Coffee, which saw a wider international release at the end of July. The Atlanta-based soft drink company announced of Friday their plans to purchase the UK’s Costa Coffee for $5.1 billion. Cash.

According to the New York Times, this is Coke’s largest-ever acquisition, edging out 2007’s purchase of Vitaminwater. This now puts them in pretty direct competition with behemoths like Starbucks and JAB Holdings for global coffee domination. Costa was already making a push into China to compete with Starbucks and upstart Luckin Coffee, and the acquisition allows the brand to make an even greater push in global markets. “Coca-Cola’s distribution muscle will no doubt help close the gap and boost sales significantly in the long run,” GlobalData research analyst Jonathan Davison tells the New York Times.

Now the proud owner of nearly 4,000 retail locations worldwide, Coca-Cola plans to use their strong distribution channels to push Costa into more grocery stores and restaurants. “The Costa brand has potential for expansion into ready-to-drink coffee across many markets globally,” Coke’s chief executive James Quincey stated in a blog post.

The $5.1 billion sales figure is 16 times Costa’s pro forma earnings for the 2018 fiscal year, which Alison Brittain, chief executive at Whitbread—the British company that owned Costa—called an “absolute stonking” deal. We’re pretty sure that means they liked it.

So you can expect to see Costa popping up a whole lot more now. Especially in America, presumably. The home of Costa’s new parent company is a relative unknown to the UK brand, so a US push seems imminent as this point. Hopefully we’ll at least get some Coke Plus Costa out of it.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Digital illustration by the author.

The post Coca-Cola Acquires Costa Coffee For $5.1 Billion appeared first on Sprudge.

Source: Coffee News

It’s been 14 years since the Geisha coffee variety dropped into the specialty coffee scene on the 2004 Best of Panama auction stage. Since then, the variety has broken records on auction prices multiple times, helped secure wins at barista competitions, and astonished palates for people around the world.

But here’s the issue: it gets confused and punned with geisha, the Japanese entertainer, which leads to many problematic interpretations. What some might consider a delightful homophone has become a kind of carte blanche for inappropriate appropriation—taking images and motifs associated with the Japanese tradition of art, song, and dance, and using it to sell high-priced coffee.

The misuse of “geisha” in this style is nothing new, nor is it a relic of yesteryear. In researching this article I came across multiple roasters using Japanese geisha images to market their coffee. Similarly, there are articles written in the last three years with geisha people imagery illustrated next to Geisha coffee. 

Not only is this misuse disturbing, but it is wholly unnecessary. By the time Geisha coffee made itself known to the greater coffee community, geishas were already known to the world as something else. The region from which this coffee hails, however, and the traditions to which it is tied, are hundreds of years old, and instead go by the similar-sounding but importantly different name of “Gesha”—hold the i.

I’m writing this editorial to offer a bold choice to coffee drinkers, roasters, importers, and industry professionals of all stripes around the world. What if we just stopped calling it Geisha? I posit that the industry should choose to use Gesha instead, in perpetuity moving forward, and to abolish “Geisha”—and all of its unfortunate linguistic abuses—to the grounds bin of coffee history.  

There’s several potential advantages to this choice.

1. Consumers new to Gesha coffee will no longer assume that it’s named after the Japanese geisha performing arts tradition.
2. We can hopefully, and definitively, avoid seeing any future instances of Orientalist imagery being used to market and reference this coffee.
3. We can wax poetic about this truly delicious and inspiring coffee variety while properly evoking its Ethiopian heritage, and without confusing consumers as to its origin.

Before we get too far down the rabbit hole, let’s back up to what we know about Geisha coffee.

The Gesha coffee variety was “discovered” via British colonial expeditions in the 1930s in southwest Ethiopia, brought to research stations in Kenya and Tanzania, and then subsequently to Panama for its coffee leaf rust-resistant traits. In their groundbreaking previous work on the subject, coffee professional and journalist Meister explored the variety’s historical documentation in a piece titled “Is it Geisha or Gesha.” A certain “Geisha Mountain” was referenced in 1936 by those British colonials, but, plot twist: there is no Geisha Mountain in Ethiopia. Instead, there is a Gesha region of Ethiopia—an entirely separate term with no connection to Japan. How exactly the “i” came to find its place in coffees from Gesha is a matter of some conjecture. It may have been a simple misspelling. It’s also possible that because the local language Kafa is oral, it was romanized into “Geisha.” There’s also a third theory that the researchers used “Geisha” because it was a more familiar word and exoticized it. Since we weren’t there and documentation is not clear on why it was written as Geisha and not Gesha, we’ll let these theories lie here.

In 2004, the Peterson family of Hacienda La Esmeralda submitted Geisha coffee and won the Best of Panama auction. The winning bid was $21 per pound, which seems like nothing compared to this year’s record-setting $803 per pound. Geisha seeds were introduced to Panama from a research station in Costa Rica. The coffee was spelled as Geisha—and still is by many producers—because that’s what they were documented as in the original expedition.

The Panamanian “Geisha” coffee has origins to Ethiopia. In a 2014 genetic research study of Geisha coffee in Panama and Ethiopia, Dr. Sarada Krishnan, Director of Horticulture and Center for Global Initiatives at the Denver Botanic Gardens, found the two coffees to be genetically very similar. She wrote, “It is highly possible that the Panamanian Geisha could have originated from the same Ethiopian Geisha coffee forest as the samples for the present study came from.”

As the variety spread around the world, other producing regions wanted to replicate the success of the Panamanian “Geisha” coffee. The variety grown in Central America tends to be spelled “Geisha” while other regions use “Gesha.” There is no established rule. Within the industry, “Geisha” coffee is more widely known and holds brand power, as written about by James Hoffmann and many others.

To summarize, all of the coffee we’re talking about—whether you use the “i” or not—is actually Gesha. Let’s move on to why this is all problematic—and please note that for the remainder of the article we’ll default to using “Gesha” when talking about the coffee.

Gesha coffees are rare, expensive, and often given notes like “delicate” and “floral.” If you were new to specialty coffee and just learned about this variety, it wouldn’t be too far a jump to unfortunately associate these same characteristics with the Japanese arts tradition. In Western countries, stereotypes about Japanese women lean into exoticism. They’re portrayed as submissive, delicate, and astonishingly beautiful. For geisha performers, the word came into global use in the early 18th century and it often mistakenly connotes an idea of a demure, high-priced prostitute. Books like Memoirs of a Geisha and Madame Butterfly have certainly enforced stereotypes and contributed to Orientalist perceptions.

Briefly, Orientalism is a concept introduced by a Edward Said in a book by the same name about how the West is centered and the East is perceived as “other” and exotic. In the West, it creates fantasy interpretations and representations of what the East is like. It’s a fascination with Eastern culture and shows up on the daily as turmeric suddenly being “discovered” as a superfood or Katy Perry dressed as a geisha.

“The concept of the geisha as perceived in Western society is fraught with exoticism and hyper-sexualization of Japanese women,” says David Inoue, Executive Director of the Japanese American Citizens League (JACL). Established in 1929, the JACL is the oldest Asian American civil rights organization in the US and according to their website, works to “secure and maintain the civil rights of Japanese Americans and all others who are victimized by injustice and bigotry.”

Inoue continues, “It is quite a stretch to use images of geisha to market a coffee that has its origins in Ethiopia, but is also symptomatic of our misogynistic society that continues to celebrate the objectification of women, particularly women of color.”

The coffee industry already fetishizes Gesha coffee. We package it up nicely into tins and small doses. It’s talked about in tones of reverence and introduced to customers at five times the standard cup price. Asian women are similarly fetishized (believe me—I am reporting from personal experience). If we’re not on parallel paths of the same word being used in similar ways, then the industry is certainly capitalizing–unconsciously or not–on Japanese exoticism.

Confusion abounds around the term. “I thought it was named ‘Geisha’ because someone thought it was so exotic and sexy,” a fellow specialty coffee pro told me, on condition of anonymity. This is from someone who used Gesha coffee in their United States Brewer’s Cup competition routine.

It’s not just baristas who get confused. Noboru Ueno, owner of equipment distributor FBC International in Japan, finds the use of the word “geisha” when referring to Gesha coffee to be similarly misleading in his country. Ueno says that because geisha artists are often symbolic of Japan’s culture, like Mt. Fuji and sushi, it’s easy to popularize it in consuming countries, especially in Japan. He found that Japanese consumers associate “geisha” coffee with Japan, and that coffee professionals typically do not try to correct the misunderstanding.

Ueno agrees that the correct term Gesha should be used going forward, as the coffee itself is Ethiopian, not Japanese. “Every consumption country, including Japan, must respect the original culture,” Ueno tells Sprudge. “Words and language are the fundamental basis for each nation’s culture.”

Respect, accuracy, and the dismantling of Orientalism and colonial primacy—these sound like pretty great reasons to drop that damn unnecessary “i”. You can argue around this a thousand different ways, and it all comes back to the same thing: it’s Gesha, not “geisha”.

Gesha is a coffee producing region in Ethiopia, from whence the popular Gesha coffee variety is thought to originate, same as the Chardonnay grape is named for the Burgundy village of Chardonnay, or Warsteiner beer is named for the southern German region of Warstein, or the brand Point Reyes Cheese is named for Point Reyes, California. We name agricultural products after the places they hail from all the time. In Gesha’s case, globalism conspired to move the fruit from Ethiopia to Panama and beyond, which has ended up being a good thing for coffee drinkers—these coffees are delicious!—and also a good thing for Gesha growers in Central and South America, whose coffees can fetch top dollar. However, these same global forces also conspired to introduce the “i”, making it sound more like the familiar word “geisha”—which is why today I have to look at exoticized, fetishized depictions of Asian women being used to sell coffee.

There is maybe only one scenario I can think of in which it might be genuinely appropriate to term something a “Geisha” coffee, and that is if the coffee was grown, roasted, or served by an actual Japanese geisha artist. In such a scenario I am all for using the term “Geisha” in relation to coffee—and I’ve created a handy Venn diagram below to illustrate this choice.

Words evolve. Their associations change. That’s part of the glory of the English language. And for all its glory, it is not without fault—sometimes words get written down wrong or exoticized, especially when the person doing the writing has all the power. But together we have the power back in our hands now. Using the correct term Gesha instead of the inaccurate term “geisha” helps remove ambiguous relations; it respects the cultural and agricultural history of the crop; it better informs coffee drinkers about that history; and it minimizes the likelihood of some asshole using a picture of a Japanese geisha person to discuss the coffee ever again.

So let’s call it Gesha, not “geisha”—it’s a small change with big meaning behind it.

Jenn Chen (@TheJennChen) is a San Francisco–based coffee marketer, writer, and photographer. Read more Jenn Chen on Sprudge.

The post Stop Calling It “Geisha” Already appeared first on Sprudge.

Source: Coffee News

In all of our years doing the Build-Outs Of Summer, encompassing hundreds of cafes, this may just be our first tea-focused entry. Sure there is coffee at Oklahoma City’s Woodshed Coffee & Tea, but given that the company began life simply as Woodshed Tea, you’ll have to forgive us for letting the tea take the lead.

After two years in business, Woodshed decided it was time to open a retail space to show off their curated list of loose leaf teas. And with this expansion came the chance to explore new drink options, namely coffee, which they are doing inside their beautiful new cafe. Coffee and tea, together like they should be, under one roof at Woodshed Coffee & Tea in Oklahoma City, Oklahoma.

As told to Sprudge by Sam DuRegger.

For those who aren’t familiar, will you tell us about your company?

Woodshed Coffee & Tea started two years ago with our first product—Woodshed Tea. We’ve been importing a curated selection of quality loose leaf tea for wholesale into local cafes in Oklahoma as well as in Utah, Texas, and Arkansas.

Our growth into our first retail space brings with it an anticipated expansion into coffee. We’ll take a similar approach to our coffee as we did our tea. That is, quality over quantity, curating a few single origins while also focusing on two accessible blends for our drip coffee and espresso.

The Woodshed name comes from our founder’s formative years on a farm in North Iowa, where toil in the woodshed throughout the summer brought warmth to the house in the harsh winters. At Woodshed, we want to uncover the work to bring quality coffee and tea to our customers so they can experience the toil and appreciate the flavor and warmth of our offerings, even to the last drop.

This back story gives a glimpse to the values behind our business—inspiration, sincerity, stewardship, responsibility, and design.

These “cord of values” inspire our day-to-day service to our customers and help us be present, not looking to become the next trend but to be a presence in our neighborhoods and the larger community of OKC.

Can you tell us a bit about the new space?

We’ve been packaging out of the back of our space for the past year, as it used to be a cafe. Since the cafe closed, the kitchen was not being used, and the front of the shop served as overflow storage/ecommerce fulfillment center for our now neighbors: Blue Seven.

When we began packaging, we weren’t looking for a retail space. But after ongoing conversations with the owner of Blue Seven (and some pleading from the employees), we agreed upon a concept that would create a connected space for our coffee and tea shop to be a part of the flow of his patrons.

This design decision led us to Gardner Architects, where Hana Waugh and Jeremy Gardner projected our values and vision into a beautiful design. With a lot of collaboration, we settled on a monochromatic look and a sloped ceiling (to mimic a slanted woodshed roof) that draws the eye to the bar. We also decided on sky blue fixtures, counters, and millwork, topped with white equipment including a two-group La Marzocco Linea, an Alpha Dominche Mod-2, and a white Curtis G4.

We are finalizing the interior details and are currently working to curate tables and chairs that reflect our Stewardship & Responsibility values. We plan to use sustainable and recyclable products for our tables, chairs, and standup counter along the north wall. As we budget out our final build-out, we find ourselves wrestling with the cost of sustainable products and continue to lean into the Yvon Chouinard philosophy—we must be responsible, but we also can’t go broke. It’s a good balance, one that makes us constantly re-commit ourselves to our values.

What’s your approach to coffee?

Build Momentum. We are not trailblazers. This pivotal and difficult work was done by other shops here in Oklahoma City—shops we love, have frequented, and even supply tea to. Shops like Evoke, Elemental, Clarity, Coffee Slingers, and Leaf + Bean have been pushing the boundary of coffee in Oklahoma City for about a decade. Anything we do is because they’ve created a market for light to medium roasted coffee with a dedication to the craft of coffee and tea creation. Each of these shops has their own strength and status within the community. Woodshed is here because there seems to be an opportunity to serve Oklahoma City proper with the same clarity and dedication that shops in Downtown/Midtown and Edmond have evoked for years.

Curated Quality. We are excited to bring our curated selection of coffee and tea to this market. We’re particularly enthusiastic about our two house blends—Woodshed Drip and Espresso #2—which showcase our grasp of balanced acidity and brightness with a bold, crisp finish. We will also curate a few single origin reserve coffees for preparation on the Steampunk, as well as full tea production on the Steampunk, which allows us to very deliberately customize the brewing parameters to create our favorite expression of the coffee or tea. Lastly, we’ve been testing and tweaking our take on bottled cold drinks with two cold brew recipes and our Matcha + Oat Milk recipe.

We strive to make base coffee and tea offerings accessible and repeatable, so our customers will not be surprised by the newest trend but will rather be curious to experience the full flavor gamut at their own pace and leisure.

Service Oriented. We’re equally as passionate about customers as we are about our coffee. In a time when it seems like educating customers is of utmost importance, we want warmth, openness, and kindness to be the first aspects of our shop that people feel when they come grab a drink. We want to bring a sense of comfort by having consistent service and knowledge, and we want to steer clear of any judgment or pretense. We strive to find new and creative ways to keep Woodshed refreshing by pushing the boundaries of how we serve our customers. Coffee is important, and how we source, roast, grind, and brew it is one of our biggest priorities. But the people we serve daily are the ones keeping us going, and we want to make sure they know we are on their side.

Any machines, coffees, special equipment lined up?

Since we’ve had success in the past with La Marzocco Linea line-up, we purchased a Linea two-group and had it custom painted white. Our founder has startup experience with Alpha Dominche, so we purchased a Mod-2 Steampunk, also painted white. On the Steampunk, we’ll focus on preparing single origin coffee by the cup, and all of our tea selection will be brewed by the cup on the ‘Minche. For grinders, we purchased a workhorse, the Mahlkönig EK 43, both for Steampunk grind and for our bulk grinding for cold brew coffee. For our espresso, we went back and forth but couldn’t ignore the firsthand reviews of the Compak F10 for consistent espresso grind and quality. For the high volume morning traffic and batch brewing for events, a white Curtis G4 Gold Cup Series was a hands-down favorite for completing the brewing lineup, as its programmable interface allows us to dial in our house blend as well as any single origin we choose to batch brew.

Oh, and ice…. We’ll use “Sonic Ice” with the Hoshizaki Nugget ice machine. Cold brew coffee, iced matcha lattes, and iced teas never tasted so good!

What’s your hopeful target opening date/month?

July 1st, 2018

Are you working with craftspeople, architects, and/or creatives that you’d like to mention?

We are working with Jeremy Gardner and Hana Waugh at Gardner Architects, build out by Nathan Gardner at Gardner Small Projects located in Oklahoma City.

Val Jar is the talent behind our brand design, and Brad Ulrich is the workhorse behind our packaging aesthetic and web design/development… he is a true unicorn of product design.

Thank you!

Big Thanks to the OKC coffee & tea community, specifically Steve and Chelsea Willingham from Clarity Coffee, Paul Zimmerman from Leaf + Bean, Jason Duncan from Evoke, Logan and Weston Waugh formerly of Spool Coffee, Nate Friend of Fellow Coffee, Brian Hill, Candace DuRegger, David and Christa Chong, Brad Ulrich, Val Jar, Hallie Waugh, and Hana Waugh.

And a big shout out to all the coffee and tea mentors in the past including Kristian Bombeck inventor of the Steampunk brewing technology, Josh Rosenthal, Tim Walzer, and Levi Rogers (my fellow co-founders) of La Barba Coffee in Salt Lake City, Todd Carmichael of La Colombe Coffee, and Chuck Davidson of Jasmine Pearl Tea Company. Each of you have played an important role in my coffee and tea journey. Huge Thanks.

The Build-Outs Of Summer is an annual series on Sprudge. Live the thrill of the build all summer long in our Build-Outs feature hub.

Photos by Weston Waugh.

The post Build-Outs Of Summer: Woodshed Coffee & Tea In Oklahoma City, OK appeared first on Sprudge.

Source: Coffee News

To Whom This May Concern—a special podcast presentation of the Daniel G. mystery—is back today, with a very special episode focused on the theories, posits, ponders and ideations from the biggest coffee mystery of 2018.

Catch up on the whole sordid saga here. 

Download the pilot episode via iTunes or on the iTunes app.

Stream the episode here.

“Damn, Daniel, get in touch. We’re dying to know what’s up.” — Vice

“I’m awaiting the dramatic conclusion to this story as I brew another pour-over.”  — The Takeout

“When is the next ‘To Whom This May Concern’?” — James Hoffmann

The post Daniel G Is Back! To Whom This May Concern Episode 2 Out Now appeared first on Sprudge.

Source: Coffee News

The price of coffee on the commodities market is in dire straits. In mid-August, the price dipped below $1.00, and it only continues to drop. As of writing this, the price sits at $.9775, a 12-year low, with some saying it could dip as low as $.87 in the coming weeks. For many of us, the price is just a number; we aren’t in touch with the day-to-day of this side of the coffee business to understand what it all means beyond just sounding really, really bad. To help provide some perspective, we’ve compiled what experts are saying about the price of coffee on the commodities market and what it means for the future.

In an article for the SCA, Kim Elena Ionescu warns that current market conditions could pose a threat to the future of coffee on a par with that of climate change:

The Colombian Coffee Growers Federation (FNC) is calling on the national government and the global industry to “adopt urgent measures in favor of Colombian coffee growers and the 25 million families who make a living by producing coffee worldwide,” per an article in Vending Market Watch. It expresses in no uncertain terms who is to blame for the current crisis:

And it’s not just Arabica that is feeling the squeeze. Robusta coffee has dropped to its lowest price since April of 2016.

The status of the current price of coffee on the commodities market is a complicated thing, but if you’re looking for a primer on what is driving the lowest price in a decade, this article is a good place to start.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Nasdaq

The post The Price Of Coffee On The Commodities Market Is Still Below $1 appeared first on Sprudge.

Source: Coffee News

After over a decade playing linebacker in the NFL, Stephen Tulloch finds himself tackling a new career: coffee shop owner. Wanting to give back, the native Floridian founded the Stephen Tulloch Foundation to help underprivileged children and people dealing with cancer, and Tulloch wants to use Circle House Coffee in Fort Lauderdale to continue his mission.

Teaming up with Miami’s Panther Coffee, Circle House is bringing a specialty coffee experience but with an eye toward giving back; each month the cafe will be donating to a different charity to this end. Circle House is still a few months out from opening, which will give Tulloch a little extra time to hone his barista skills. Hopefully he’ll be as good at the lunch rush as he was the pass rush.

As told to Sprudge by Stephen Tulloch.

For those who aren’t familiar, will you tell us about your company?

Circle House Coffee philanthropic vision is to support local, global foundations, and causes by giving back one sip at a time. Since recently retiring from my 11 year NFL career, I founded the Stephen Tulloch Foundation. Our mission is to help underprivileged kids and people dealing with cancer. I wanted to find another way to continue that vision since retiring, so I created the brand Circle House Coffee to be able to touch people and give back through coffee. Aside from coffee, we also serve beer, wine, pies, cheese cakes, baked goods, breakfast sandwiches as well as lunch sandwiches and a few other goodies!

Can you tell us a bit about the new space?

Circle House Coffee coffee shop is located in a standalone three-story building located downtown Fort Lauderdale, Fl. This will be the first drive-thru coffee shop downtown Fort Lauderdale. The 2,500-square-foot coffee shop is located on the first floor with indoor/outdoor seating with a patio, outdoor TVs, sound system, a drive-thru. The top two floors will be rented out for office space.

What’s your approach to coffee?

My approach to coffee is providing individuals with an excellent brand and style of specialty coffee and at the same time being able to live out our mission and give back one sip at a time through donating to different charities every month for special causes.

Any machines, coffees, special equipment lined up?

At Circle House Coffee, we have two La Marzocco Linea PB espresso machines—one for the in-house cafe and one for the drive-thru—as well as nitro coffee and cold brew and a unique machine called the Ripple Maker.

What’s your hopeful target opening date/month?

Our target date is the early November.

Are you working with craftspeople, architects, and/or creatives that you’d like to mention?

Our current coffee roaster is Panther Coffee a local South Florida brand whose mission lines up with Circle House Coffee’s, and that is “giving back.” We’ve also teamed up with other South Florida vendors for pies, baked goods sandwiches, salads, etc.

Thank you!

Thank you

The Build-Outs Of Summer is an annual series on Sprudge. Live the thrill of the build all summer long in our Build-Outs feature hub.

The post Build-Outs Of Summer: Circle House Coffee In Ft. Lauderdale, FL appeared first on Sprudge.

Source: Coffee News

There are so many barriers to entry for those looking to get into coffee roasting. The price of the roaster alone is enough to make most say, “nah.” Then there’s sourcing, never mind actually figuring out how to actually roast the coffee well (might I suggest this video series?). But now one company is looking to be a one-stop shop for all your roasting needs, and they just raised $10 million in funding.

Berkeley, California’s Bellwether Coffee wants to get more people and places roasting coffee. Grocery stores, cafes, restaurants, home users, Bellwether is hoping to become the go-to for the next generation of nano-roasters, the ones with the desire to roast but who don’t yet necessarily possess the know-how. Offering roaster rental services—of their “zero-emissions commercial roaster” per the press release—along with a green coffee buying marketplace and even pre-defined roast curves available via their software platform, Bellwether’s goal is to provide the products and services necessary for new roasters come to out swinging. (Don’t worry, you can also customize your own roast curves.)

And investors are taking notice. It was announced earlier this week that Bellwether had secured $10 million in new funding from Congruent Ventures. With more than $6 million in pre-orders already, including “a leading U.S. grocery chain,” the company is off to a good start and that $10 million investment is already looking pretty sound.

The idea of a one-stop shop for roasters, green coffee, and roasting curves is certainly novel. All but eliminating some of the largest barriers to entry into coffee roasting will without a doubt lead to more folks getting involved. For more information on Bellwether Coffee and their services, visit their official website.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Bellwether Coffee

The post Bellwether Coffee Wants To Be A One-Stop Shop For New Roasters appeared first on Sprudge.

Source: Coffee News

Earlier this year, we reported on a new video series from Cafe Imports titled Roasting Concepts. The eight-part introduction created by Cafe Imports then-director of eduction Joe Marrocco (now with Mill City Roasters) and creative director Andy Reiland is intended to serve as a foundation for those looking to break into the roasting game, the building block to bean browning, if you will. And now, all eight videos are available for your viewing pleasure. For free!

When the series was first announced in February, Cafe Imports released the first three videos, covering some of the main concepts that will be explored in subsequent videos: Introduction, Seed, and Machine. Along with Taste (as seen in Episode Four), the latter two represent the three core components of roasting. For videos five through seven, these three components were combined in different ways to show how they work together. Episode Five—Seed & Machine—for instance, goes into more depth about how the size, density, processing method, freshness, etc. of a coffee may (or may not) affect the overall time, heat application, and air flow in the roasting process.

Finally, for Episode Eight, Marrocco puts it all together three components for The Profile.



For anyone even in the exploratory phase of opening the roasting can of worms, the Roasting Concepts video series is a must-watch. But as Cafe Imports freely admits, these are the do’s and don’t’s; they aren’t here to tell you what is the right way and wrong way to roast coffee, simply “[helping] you optimize your quality by connecting the conceptual dots between your roasting machine.” And it’s completely free. For nascent coffee roasters, you’d be hard pressed to find a better use of two hours. To check the out videos for yourself, visit Cafe Imports’ YouTube channel.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

*all media via Cafe Imports

Disclosure: Cafe Imports is an advertising partner with the Sprudge Media Network.

The post Watch All Eight Episodes Of Cafe Imports’ Roasting Concepts Series appeared first on Sprudge.

Source: Coffee News