Blending, roasting & processing

 

Chemical and Sensory Profile: What Makes Cold Brew Different

Cold brew coffee has evolved from niche category with a storied history to a global phenomenon. In this five-part series on cold brew coffee, Dr Steffen Schwarz, the founder and director of Coffee Consulate, is examining the history of cold brew coffee, the science of cold brew extraction, the chemical and sensory profile, hygiene and food safety challenges, and practical recommendations for coffee professionals. Part three focuses on the chemical and sensory profile of cold brew coffee.

The Swiss Coffee Industry Navigates Turbulent Waters

Switzerland, the world’s largest roasted coffee exporter by value, sees its position increasingly challenged by global trade conflicts, economic uncertainty in Europe and a rise of powerful competitors. Despite the headwinds, the Swiss coffee industry, historically buoyed by one of the world’s highest living standards on the domestic market, is adapting and finding new avenues for growth. By Vladislav Vorotnikov.

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The Science of Cold Brew Extraction: Variables and Chemistry

Cold brew coffee has evolved from niche category with a storied history to a global phenomenon. In this five-part series on cold brew coffee, Dr Steffen Schwarz, the founder and director of Coffee Consulate, examines the history of cold brew coffee, the science of cold brew extraction, the chemical and sensory profile, hygiene and food safety challenges, and practical recommendations for coffee professionals. Part two focuses on key parameters and scientific insights for cold brew extraction. By Dr Steffen Schwarz

Farm Outputs Impact the Availability of Côte d’Ivoire’s Soluble Coffee

Although coffee production in Côte d’Ivoire has been unstable for the last few years, a recent positive performance along with a plan to replant old coffee farms has generated optimism that the fourth largest coffee producer in Africa is reversing declines, and will return to its position as Africa’s leading soluble coffee producer. By Shem Oirere.

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Cold Brew Coffee: From a Historically Niche Category to Global Phenomenon

Cold brew coffee has evolved from niche category with a storied history to a global sensation. In this new five-part series on cold brew coffee, Dr Steffen Schwarz, the founder and director of Coffee Consulate, examines the history of cold brew coffee, the science of cold brew extraction, the chemical and sensory profile, hygiene and food safety challenges, and practical recommendations for coffee professionals. Part One focuses on the centuries-old history of cold brew and the various preparation methods.

Tea & Coffee Trade Journal