Category Archives for Coffee

New illy Cold Brew Aria™ - Nitro Coffee with Air

We coffee lovers, owe illy so much. They invented the modern espresso machine, and they invented the best pod espresso machine, and they roast some amazing coffees... Today, they released on the market a nitro injection system, that will transform any coffee into a frothy, effervescent drink, that reminds us of beer. Not sure how the term "cold brew" fits in the title, but the idea is interesting. Air is 78% Nitrogen, so it's easier to inject air than pure Nitrogen, you don't need a Nitrogen tank for that, and the taste is pretty close.

New illy Cold Brew Aria™ Creates Nitro Cold Brew Coffee Effect with Richer Effervescence and Flavor by Simply Using Ambient Air

NEW YORK, March 28, 2019 /PRNewswire/ -- illy, which transformed coffee in 1935 by inventing the modern espresso machine, today again changed its industry by introducing illy Cold Brew Aria™, a tap handle with an embedded adjustable valve that turns cold brew with bubbles, commonly called "nitro cold brew," into an even richer-tasting and effervescent experience for coffee lovers, and easier for cafes, restaurants, hotels resorts and other on-premise venues to offer. The tap handle-mounted valve draws in ambient air, requires no bulky gas tanks and is offered exclusively for use with illy cold brew made from the brand's legendary Classico blend, comprised of nine distinct Arabica coffee beans from different countries, produced and sourced to deliver sustainable quality and a premium profit for farmers meeting illy's industry-leading standards.New illy Cold Brew Aria™ Creates Nitro Cold Brew Coffee Effect with Richer Effervescence and Flavor by Simply Using Ambient Air

The patent pending valve that is the heart of illy Cold Brew Aria system captures ambient air -- already 78% nitrogen-rich, by nature -- that is immediately infused at high pressure into illy cold brew coffee as it's dispensed. The combination creates a beautiful, long cascading effect in the glass and a rich creamy head. illy Cold Brew Aria is the first-ever system that infuses ambient air into coffee to create a "nitro effect" without the use of space-consuming nitrogen tanks or air compressors.

Importantly, the illy Cold Brew Aria valve is adjustable and able to vary the levels of air and effervescence infused into cold brew, all the way down to no bubbles at all. The net result: illy Cold Brew Aria is the only system that can produce either effervescent or regular cold brew with only one tap handle and one coffee source, saving yet more precious real state behind the bar, in the kitchen or wherever else cold brew can be offered on-premise.

New Bag-in-a-Box Adds Consistency, Convenience and Compactness

The ultimate combination for cafes, restaurants, hotels and every place else that aims to delight discerning coffee lovers is the illy Cold Brew Aria system paired with illy's other new innovation: Bag-in-a-Box. This five-liter soft package, packaged in a compact box, is filled with perfectly-prepared illy cold brew, eliminating the need for baristas and other staff to manage and monitor up to 12 hours of preparation.

Designed for either tap or non-tap dispensing, when paired with a tap, illy Bag-in-a-Box Cold Brew eliminates the need for delivery and storage of heavy, space-consuming kegs. Bag-in-a-Box cold brew remains stable during nine months of ambient storage time and can be served for up to five days once the packaging is opened. At the core of this innovation is illy's long history of leveraging technology to enhance and delight coffee lovers with the best quality coffee, which can be seen at many moments in the company's 86 years history, such as inventing pressurized packing in 1934, and the 1970s, when illy industrialized the single-serve coffee format with ESE paper pods: ideally pre-measured, -ground and -tamped, espresso dose that fit into any espresso machine and produced an optimal beverage without years of barista training, and that remain on the market today.

The Right System at the Right Time

illy Cold Brew Aria arrives at a time when U.S. cold coffee sales are both booming and increasingly the format of choice for today's younger, tougher to please, more on-the-go coffee consumers. Sixty-six percent of U.S. millennials regularly drink cold coffee on a year-round basis compared to 34 percent of Generation X coffee drinkers, according to Mintel Menu Insights.

The system was designed with minimal internal lines, making maintenance quick and simple. Just a five-minute daily soaking of the spout, and weekly flushing of lines, are required.

The illy Cold Brew Aria Cold Brew system is available for use by qualified illy accounts with certain volume commitments, and is currently operating in all San Francisco illy Caffè locations. The system can also be retrofitted to existing tap systems to immediately enhance product quality.

David Chipperfield Redesigns the Classic Moka Espresso Maker for Alessi

British architect David Chipperfield has offered his take on the classic Italian coffee maker invented by Alfonso Bialetti in the 1930s. Chipperfield's Moka is a contemporary upgrade to the Moka Express, one of the most successful products to come out of Italy following the second world war. Like the [...]

David Chipperfield redesigns the classic Moka espresso maker for AlessiDavid Chipperfield redesigns the classic Moka espresso maker for Alessi

British architect David Chipperfield has offered his take on the classic Italian coffee maker invented by Alfonso Bialetti in the 1930s.

Chipperfield's Moka is a contemporary upgrade to the Moka Express, one of the most successful products to come out of Italy following the second world war.

Like the original, this espresso maker is made from die-cast aluminium and feature a distinctive faceted body. But it has a simple profile, with a flat lid and a fuss-free handle.

Italian design brand Alessi first revealed the design at the Maison&Objet homeware fair in Paris earlier this year but it will officially launched in Milan this month.

Bialetti was the maternal grandfather of Alessi founder Alberto Alessi. He developed his Moka in 1931, although it didn't become a commercial success until more than a decade later, when his son Renato pushed it out to the international market.

The innovative design brews coffee by using steam to push boiling water through ground coffee.

Alberto Alessi describes the product as one of the earlier examples of Italian design.

He attributes its success to a number of factors – not only was it more efficient than using a pan, but also affordable to the masses. Plus, in the economic boom after the war, it benefited hugely from a widespread advertising campaign.

"The fact is, the Moka left its mark on the public, especially but not only in Italy, an effect that still lasts today," wrote Alessi in an article for the brand's magazine. "It formalised a new domestic ritual that was contemporary and intimate."

Chipperfield is the latest in a series of prolific designers invited by Alessi to reinterpret the classic espresso maker, including Richard Sapper, Pierro Lissoni, Michael Graves, Michele De Lucchi and Aldo Rossi.

The architect said he was careful not to mess with the "familiar and generic" qualities of the object.

"How amazing that this complex and well-performing object has become readable and comprehensible, a machine that needs no instructions and no invitation to be part of domestic life," he said.

"Its familiarity and its character are defined not only by its friendly silhouette but its soft grey materiality, the agreeable grinding noise that accompanies the simple mechanical screwing and unscrewing of its body."

Chipperfield's Moka is available in three sizes, ranging from 11 to 18 centimetres in height. It comes in a box featuring bold yellow and blue graphics, which form part of the product's visual identity.

The coffee maker forms part of Alessi's SS19 collection, which will be on show at the Salone del Mobile in Milan from 9 to 14 April 2019.David Chipperfield redesigns the classic Moka espresso maker for Alessi

Americans are Drinking More “Gourmet” Coffee - Does it Mean They’re Drinking Great Coffee?

Coffee drinking preferences and habits among Americans have shifted towards quality in the last years, but not enough. Even though most people know what cold brew is, they haven't tried it yet. Drip coffee, however, has dropped in preferences 16% since 2012, which is great. And finally, Americans figured out that convenient single serve coffee makers are good, but brew bad coffee.

Americans are drinking more “gourmet” coffee. This doesn’t mean they’re drinking great coffee.Americans are drinking more “gourmet” coffee. This doesn’t mean they’re drinking great coffee.

The National Coffee Association USA recently dropped its annual survey results, and, as usual, there’s a wealth of information to sift through to better understand the state of coffee drinking in America. The quick take: While overall coffee consumption remains steady, more Americans are turning to gourmet beans.

Yep, it seems America is becoming a coffee-snob country. Or something close to it.

Every year since 1950, the NCA has commissioned a survey to learn about the nation’s coffee habits. This year’s online survey was collected in mid- to late-January and included 2,815 respondents, ages 18 and older, who had consumed a beverage other than tap water the previous day. (You don’t actually have to drink coffee to take part in the survey.) The data was then weighted on age, gender, region and ethnicity to reflect the U.S. population, based on the U.S. Census Bureau’s 2016 current population survey. In short, it aims to be authoritative.

According to this year’s finding, coffee remains the No. 1 drink: Sixty-three percent of the respondents said they drank a coffee beverage (drip coffee, espresso, latte, cold brew, Unicorn Frappuccino, etc.) the previous day, a click down from 64 percent in 2018. (By the way, the second-most consumed beverage was unflavored bottled water, which might help explain the Great Pacific Garbage Patch.) Of those coffee drinkers, 61 percent said they had knocked back a “gourmet” cup of joe. This, according to the NCA, is the first time gourmet coffee has crossed the 60 percent threshold. Gourmet coffee drinkers clocked in at 48 percent in 2015 and rose to 58 percent last year.

If you ask the NCA how it defines the term “gourmet,” things get really wonky, really fast.

A spokesman says it has a lot to do with green, unroasted coffee beans: They must have “no more than 8 full defects in 300 grams,” Jordan Campbell said in an email. The coffee “also must possess at least one distinctive attribute in the body, flavor, aroma or acidity.” Campbell also notes that the Specialty Coffee Association labels “specialty coffee” anything with a cupping score of 80 or above (based on a 100-point scale).

But as Chris Vigilante pointed out in a phone call, you can have a lot of variation within those “gourmet” parameters. He would know. He’s the founder of Vigilante Coffee Co., the Hyattsville, Md.-based roaster and coffee shop. Vigilante said his company doesn’t buy any coffee beans with a cupping score below 85. Such beans drop under the standards he has set. “Eighty-seven is the breaking point,” Vigilante says. “That’s when you know it’s really, really good.”

One other factor to consider in America’s apparent turn toward gourmet coffee: The NCA study includes ready-to-drink coffee in this category. “Think: The Starbucks can you might buy in the supermarket,” Campbell says.

In other words, most American coffee drinkers are not sipping the stuff brewed with glass siphons, using the most expensive beans in the world. They might still be sucking down Starbucks from a can.

“The lines haven’t been defined clearly in the specialty sector,” Vigilante tells me. “I think it’s still super-new to the coffee world.”

Other takeaways from the 2019 survey:

African Americans embrace gourmet coffee. Gourmet coffee drinking is up 7 percent among African Americans compared to last year’s survey. Asian Americans top the list of gourmet coffee drinkers at 47 percent, followed by Hispanic Americans at 46 percent, African Americans at 40 percent and Caucasian Americans at 39 percent. African Americans have embraced “non-espresso” beverages, including frozen blended drinks, cold brew and nitro coffee.

Coffee drinking skews older. Seventy-two percent of those polled ages 60 and older drank coffee the previous day. Compare that with respondents ages 18 to 24: Only 47 percent said they had some form of coffee. Overall, the survey indicates that coffee drinking increases as Americans get older.

Drip coffee is losing ground. This year, 45 percent of the respondents said they had sipped coffee brewed in a drip machine the previous day. In 2012, the percentage was 61 percent, a drop of 16 points. “This represents a gradual but fundamental shift in the American coffee landscape,” the survey notes.

Incidentally, single-cup brewers, such as the pod-based Keurig, are the second-most popular brewing method. Twenty-seven percent of those polled said they used these machines the previous day, 8 points higher than in 2012.

People know cold brew; they just don’t drink it. Nearly 80 percent of respondents said they were aware of cold brew coffee, but only 20 percent drank it regularly or occasionally. As the survey notes, “there is a large opportunity to convert those who are aware of cold brew but not currently drinking.” The survey also points out, somewhat academically, that the percentage of cold-brew drinkers might be larger if the question were asked during warmer months, instead of in January.

We’re largely satisfied with our workplace coffee. Nearly 85 percent were “very satisfied” or “somewhat satisfied” with the coffee options at their place of employment. But the survey points out that there’s evidence workers are growing disenchanted with their single-cup-brewed coffee. Only 43 percent were “very satisfied” this year with the coffee from Keurig machines and the like, down 14 points from 2015.

The pod coffee revolt has started.

Stop Buying Coffee and You Could Be a Millionaire

Stop Buying coffee, we absolutely agree with that. Brew it at home and not only you will save a lot of money, but you will enjoy your little new hobby. There is a satisfaction that you get when you do things yourself, and making coffee is probably one of the most rewarding activities. When you nail that perfect cup that you never drunk at Starbucks, you will feel great.

What's your favorite coffee brewing method? You don't have one? Check Coffee Brewing Methods for tutorials on how to prepare the stuff at home. Read the article below to get your motivation.

Suze Orman: Stop buying coffee and you could be a millionaireSuze Orman: Stop buying coffee and you could be a millionaire

There are two types of people in this world: Those who enjoy a cup of coffee while sitting in a cafe or while on the go and don’t mind paying for this daily convenience, and those who are convinced that this expenditure is keeping you from knowing true wealth.

The latter are the people who use on using “latte calculators” to add up the amount of Starbucks lattes you spend in a year and shoving it in your face. Try Googling, “I never buy coffee.”

Financial guru Suze Orman has joined the anti-coffee club in a big way. She wouldn’t buy a cup of coffee anywhere, the multi-millionaire tells CNBC Make It. Moreover, she says, a daily coffee habit is the potential waste of a million dollars.

“You go in every single day and you spend a dollar to three dollars,” she chides. Well, more than that, in some cities!

Orman goes on to say that a daily coffee habit is approximately $100 a month, and $100 a month in a Roth IRA over 40 years is a million dollars. We’ll trust her math on that one.

And so, “You are peeing a million dollars down the drain after you are drinking that coffee.”

Yes, Suzie, we are. But boy, do we love our daily coffee ritual – the very best part of a morning routine. Because of course, you’re not always paying for the coffee. Sometimes you’re paying for the convenience, or for a place to site on your way from here to there, or for a few moments alone in the middle of the city.

So what would you rather have at retirement: having enjoyed the many pleasure of a million coffees, or a million dollars? Some days, it’s a toss-up.

U.S. Barista Champion - It Took a Lot of Tasting Horrible Drinks

Sam Spillman loves coffee. Like many people, she starts her day with it, leaving early from home in Seattle to travel to work in Sumner. Because coffee isn’t just her passion — it’s her job. Spillman is the coffee education specialist for Dillanos Coffee Roasters , meaning she gets [...]

‘It took a lot of tasting horrible things,’ but Sumner barista is the best in the USA

Sam Spillman loves coffee.

Like many people, she starts her day with it, leaving early from home in Seattle to travel to work in Sumner.

Because coffee isn’t just her passion — it’s her job.‘It took a lot of tasting horrible things,’ but Sumner barista is the best in the USA

Spillman is the coffee education specialist for Dillanos Coffee Roasters, meaning she gets to experiment with coffee and then train clients how to work with it.

“I fell in love with coffee in the beginning because of community,” the 26-year-old barista said. “I just loved being where people were at, and I felt like coffee always brought people together.”

On March 17, Spillman was nationally recognized for her expertise when she won first place at the U.S. Barista Championships in Kansas City, Missouri.

At the competition, which is part of the larger U.S. Coffee Championships, baristas from all over the country have 15 minutes to serve 12 drinks: four espressos, four cappuccinos or milk beverages, and four signature beverages to a panel of judges.

Four judges score on taste, which is 47 percent of the overall score, while two others follow contestants as they make their coffee, watching for technique.

“They’re watching to be sure you don’t spill a lot of coffee. They’re making sure you start your shots as soon as you lock in your portafilters. They’re making sure everything is clean and set up,” Spillman said.

It’s OK to spill, as long as you clean it up, Spillman said. Points are deducted for exceeding time limits.

“A point is a lot, because last year I missed finals by half a point,” Spillman said. She’s been competing for five years.

The baristas also are talking during their so-called “routines,” sharing a story about coffee. Spillman spent months rehearsing, down to each movement.

Spillman’s story took the judges back to the beginning of the coffee process: the farm.

In preparation for the competition, she took a trip to La Palma Y El Tucan, a coffee farm in Colombia.

In preparation for the competition, she took a trip to La Palma Y El Tucan, a coffee farm in Colombia.

“This experience changed everything for me,” Spillman said of the August trip.

In Colombia, she met farmers who have been hand-picking coffee beans their entire lives. She saw how one arabica coffee tree only makes about a pound of coffee in one year, and of that, many beans get thrown out for quality reasons.

It gave her new perspective, Spillman said.

“We need to tell that story better,” Spillman told The Herald in an interview March 25. “As coffee professionals, we’re trying to grow this industry.

“If we can focus on where it came from and focus on what’s important with coffee … I think we’re moving in the right direction.”

The experience also inspired Spillman’s signature drink. She used passion fruit juice, coconut water and sugar to create a passion fruit sipping vinegar and combined it with a lychee-infused soda water.

To top it off, she created an orchid aromatic fog — “There’s so much science that goes into coffee,” Spillman said — which she poured over the beverage for scent.

The coffee tasted like watermelon, passion fruit and grapefruit.

“It was pretty tasty. It was fun. It took a lot of tasting horrible things, though, to try to figure it out,” Spillman said about the drink.

It paid off.

Spillman was the only barista to get a score above 600 points, totaling 618 and securing her title of U.S. Barista Champion.

“That was a big surprise,” she said.

Spillman is the first woman to place first in the U.S. Barista Championships since 2014. She said she couldn’t do it without the support of her husband, Brian, her coach, 2017 Barista Champion Kyle Ramage, and her team at Dillanos.

She will now compete in the World Coffee Championships, an international competition held in Boston in April.

David Morris, Co-CEO of Dillanos, said Spillman had been “training like an Olympic athlete” to prepare for the competition and is glad “the world is exposed to Samantha and her wonderful and infectious attitude.”

Spillman started her career as a barista when she was 17 in her hometown of Coeur d’Alene, Idaho. She moved to Seattle when she was 18, where she started working under the guidance of 2014 Barista Champion Laila Ghambari.

Spillman attended Seattle Pacific University and earned her degree in business and marketing. She’s been working for Dillanos for two years.

In sharing her experience, Spillman hopes people are thoughtful when they order their next cup of coffee.

“Being a barista is a lot of hard work,” she said. “You’re moving quickly, and you’re pumping out drinks, and you’re engaging and talking, and it’s a lot of hard work.”

Coffee Flour - Grain-free, Nut-free, Gluten-free, and Slightly Caffeinated

Alternative flours are very popular now, as people try new diets like gluten-free, ketogenic and paleo. For those trying to cook and eat healthier, there is a new alternative to almond flour, coconut flour, and other gluten-free flours. That is coffee flour. If you want to buy a bag to try it out Amazon has it here: coffee flour.

The grain-free, nut-free, gluten-free flour alternative you didn't know existedThe grain-free, nut-free, gluten-free flour alternative you didn\'t know existed

Alternative flours have been rising in popularity in light of diets like gluten-free, ketogenic and paleo. They work baking wonders for those who have dietary restrictions or are simply trying to cook and eat a little healthier.

Almond flour, coconut flour, and gluten-free flour mixes are some of the most popular options that you can now find in most grocery stores and see listed in many recipes. Coffee flour, however, is a lesser-known alternative flour option that might just slowly slide to the top of the alt-flour pack.

Coffee flour is derived from the coffee cherry plant, the same plant that coffee beans are harvested from. Usually, the coffee fruit is discarded, but after it was discovered that these leftovers could become a powerful ingredient in the world of baking, coffee flour emerged, Popsugar reports.

The flour is made from just the pulp of the coffee cherry, rather than the skin and the pulp. It has no fat content at all and boasts a roasted flavor that has been described as incredible.

Unlike many alternative and gluten-free flours on the market, coffee flour is grain-free and nut-free, which makes it perfect for someone following a Paleo diet. Also, a serving of coffee flour contains seven grams of carbohydrates, but six of those are from dietary fiber, making it an ideal choice for a low-carb dieter, too.

Gram for gram, some coffee flour products have been reported to have more iron than fresh spinach; more fiber than whole grain wheat flour; more antioxidants than pomegranate; more protein than fresh kale; more potassium than a banana; and less fat than coconut flour, Epicurious reports.

And while it's beneficial for your health, it's also good for the environment. "Coffee flour is a highly sustainable product since it's a new use for the pulp leftover from the production and growth of coffee beans," Jackie London, nutrition director of the Good Housekeeping Institute, told Popsugar.

As an added perk for caffeine addicts, coffee flour does contain caffeine, but it's only about as much as is in dark chocolate (roughly 12 milligrams per ounce, compared to about 95 milligrams per ounce in coffee), Food52 reports. As for its flavor, it reportedly adds a slight graininess to baked goods with a slight nutty flavor some might describe as fig-reminiscent.

As for what to use coffee flour for, it pairs really well with chocolate-y flavored baked goods like brownies or cookies. If you want to get REALLY healthy with your baked goods, this Beet Cake made with coffee flour is perfect for you.

Canadian Barista and Coffee Academy Opens in Calgary, Alberta

CALGARY, Alberta, March 25, 2019 (GLOBE NEWSWIRE) -- Canadian Barista and Coffee Academy (CBCA), well known for its active role in the Canadian specialty coffee community and industry since 2001, announces the opening of a new campus in Calgary, Alberta. CBCA was the first coffee school in Canada devoted [...]

Canadian Barista and Coffee Academy Opens in Calgary, Alberta

CALGARY, Alberta, March 25, 2019 (GLOBE NEWSWIRE) -- Canadian Barista and Coffee Academy (CBCA), well known for its active role in the Canadian specialty coffee community and industry since 2001, announces the opening of a new campus in Calgary, Alberta.

CBCA was the first coffee school in Canada devoted to coffee business education and hands-on barista training. With 2 established campuses in Toronto and Vancouver the CBCA will be bringing that long history, experience and expertise to Calgary.

The first courses in Calgary will be held May 17 through May 20.

Students will learn in a training lab and classroom setting the fundamentals of how to open a successful coffee business and barista training techniques.

Students will learn in a training lab and classroom setting the fundamentals of how to open a successful coffee business and barista training techniques.

Classes include a 4-day intensive course for existing businesses and new startups, hands-on for baristas, and specially designed seminars for private in-cafe trainings. Roasting Classes are available at our Vancouver Campus and soon to be at our Toronto and Calgary Campuses.

The Academy’s Instructors have over 35 years of combined experience in the Canadian and U.S. specialty coffee markets.

The CBCA are the founders of the official Canadian National and Regional Barista Competitions and represented Canada as the National Sanctioned Body at the World Barista Championships for over a decade.

Visit https://canadianbaristaacademy.com for current class schedules, pricing and information.

Contact: Jamie van Dam for Canadian Barista & Coffee Academy
Phone: Calgary 587-997-4584 | Vancouver 604-409-3249 | Toronto 437-889-9457
Email: 
Website: https://canadianbaristaacademy.com/

Robot Coffee Maker - Dispenses Gourmet Coffee

Coffee shop owners can spend less training barista on how to perfectly brew a cup of joe.

Briggo, a company that has created a fully automated, robotic brewing machine that that can push out 100 cups of coffee in a single hour — equaling the output of three to four baristas, according to the company. I didn't taste the coffee, but since it's a robot, I bet it will follow the recipe tp perfection.

Robot dispenses gourmet cup of joe

In the food industry, it seems, the robot revolution is well underway, with machines mastering skilled tasks that have always been performed by people.Robot dispenses gourmet cup of joe

In Boston, robots have replaced chefs and are creating complex bowls of food for customers. In Prague, machines are displacing bartenders and servers using an app. In Denver, they’re taking orders at a fast food drive through.

Robots are even making the perfect loaf of bread these days, taking charge of an art that has remained in human hands for thousands of years.

Now comes Briggo, a company that has created a fully automated, robotic brewing machine that that can push out 100 cups of coffee in a single hour — equaling the output of three to four baristas, according to the company.

Using a blend of Latin American beans, the machine — known as a “coffee haus” — creates customized cups of gourmet coffee that can be ordered via an app, giving customers control over ingredients, espresso shots, flavorings and temperature without any human interaction. The company says no other business in the world has applied as much technology to “specialty coffee.”

Removing the human element from ordering a cup of coffee is one of the company’s primary selling points.

“No more lines, no more counter confusion, no more misspelled names,” Briggo’s website says, flicking at human failings.

Briggo said all eight of its machines are owned by the company, but they’ve recently begun offering a licensed business model to prospective operators.

The company didn’t reveal how much that business model costs, but noted that rent and revenue-sharing arrangements are typical when a machine is placed in a public location, such as an airport.

Kevin Nater, Briggo’s president and chief executive, said the machine would thrive in locations in which convenience is highly valued, like airports and office buildings, where several of the 10-foot by 4-foot machines currently operate.

“Imagine you’re coming into the security line at the airport, your flight is coming up, and you know that if you want a coffee you’re gong to stand in a long line,” said Nater. “From the security line, you can simply order your cup of coffee and pick it up at the coffee haus and make it to your flight on time.”

“I’ve never found anyone who wants to stand in line a long time,” he added. “We’ve just changed the game.”

It seems others agree. This year, Fast Company named the Austin, Texas-based company one of the 10 Most Innovative companies in the world. Assuming both companies grow, Briggo may someday compete with Cafe X, an automated coffee bar from San Francisco that uses assembly line-style machines that promise your cup of joe will be engineered with “robotic precision.”

The machines arrive at a time when ready-to-drink coffee, such as bottled drinks found in supermarkets and convenience stores, continues to explode in popularity, according to CNBC.

Nater said he has no doubt his machine makes cups of coffee as well, if not better, than a human barista. Referring to the robot as a “high speed, totally controlled food factory,” he said that unlike human workers a machine doesn’t get flustered when business gets busy. By looking at analytics, he said, he can ensure that the robot is hitting “all of it’s quality marks.”

But Oliver Geib, a 24-year-old barista at Ceremony Coffee Roasters in Annapolis, Md., remained skeptical. As coffee is being made by a barista, he said, subtly gauging the ratio of water to grind as flavor develops through refined taste tests, is a crucial part of the process.

“All the numbers and data in the world can’t actually tell you how the coffee tastes,” Geib said. “A big part of what a human brings is being able to taste the coffee during the process of dialing in the flavor.”

Fast-food restaurants like Starbucks, Wendy’s, Panera and McDonald’s encourage customers to order using self-service kiosks or a mobile app.

Asked how Briggo would impact employment, Nater said food service companies have a hard time retaining workers and are often short on staff, especially in airports where turnover is high.

Asked how Briggo would impact employment, Nater said food service companies have a hard time retaining workers and are often short on staff, especially in airports where turnover is high.

“We don’t think we’re replacing people,” he said. “We are creating a high tech retail and marketing business and developing jobs in the process. We just hired two people in the Bay Area, where we are opening a new location in the spring.”

But automation critics claim that machines ultimately harm more workers than they help. Last month, Erikka Knuti — communications director for the United Food and Commercial Workers Union — said too many businesses treat customer service as a line-item cost instead of an investment. In addition to eliminating jobs, she said, removing people from transactions degrades the product that businesses are selling.

“Retailers and businesses underestimate the importance of the customer service interaction — that point when a customer hands over their money and they get a warm smile in return that tells them they’re valued,” she said.

Asked whether he was worried about losing his job to a robot, Geib said, “absolutely not.” Though he sees the value of robots making coffee at particular locations when customers are short on time, he said there’s a loyal group of people who will always seek out the slower, interactive experiences at coffee shops.

“A lot of customers really appreciate watching a barista carefully pouring water or steaming the milk or adding a little flourish to their drink,” he said. “The social aspect, the atmosphere and the interaction with the barista, is a big part of the experience of drinking coffee.”

The 5 Best Tasting Instant Coffees of 2019

OK, this might sound a little snobby, but I am proud of it. I don't think people should drink instant coffee. First of all, I believe instant coffee is a little unhealthy, compared the regular stuff. Secondly, who would drink dehydrated and rehydrated wine, for instance. I know it's very popular to do it with soups, and to me, that is unacceptable as well. However, if in a bind, or backpacking, or whatever the reason you can not brew a regular cup of the stuff, Gear patrol has put together a list with the best tasting instant coffees.

The 5 Best Tasting Instant Coffees of 2019The 5 Best Tasting Instant Coffees of 2019

Confined to hiking expeditions, road trips without stops and particularly lazy mornings, instant coffee has, historically, had a tough go of it. Well, not anymore. The third wave coffee movement has now infiltrated even the most derided of coffee types, and with it, brought about a shift in what is and isn’t instant. From traditional freeze-dried granules to disposable pour-over contraptions, these five coffees are mobile, quick to make and relatively cheap. Most importantly, however: They taste pretty darn good, too.

Kuju Coffee

The product of a successful Kickstarter campaign, Kuju Coffee was founded by two brothers aiming to bring better coffee to your outdoor activities. Kuju employs single cup, one-time use packets of coffee grinds that fit in your pocket. Each one — available in traditional light, medium and dark roasts — has two “legs” that hook over the edges of your mug or cup, so you need only pour water and wait 120 seconds for some elevated trail coffee when you need it most.The 5 Best Tasting Instant Coffees of 2019

Swift Cup Coffee

Swift Cup is like your classic instant coffee — dump in cup, pour water, stir, drink. However, the Pennsylvannia-based company uses a proprietary method to roast, brew and slowly freeze-dry their product. Swift Cup comes in varieties from the likes of Kenya, Ethiopia, Brazil and Colombia.The 5 Best Tasting Instant Coffees of 2019

Dripkit

Dripkit employs a disposable one-time use pourover similar to Kuju, but instead of sitting in the cup, sits on top of it. Each batch of Dripkit’s current roast — La Basa No. 5, sourced from a family farm in Guatemala — is ground, roasted and package up at their Brooklyn HQ.

Equator Coffees & Teas X Sudden Instant CoffeeThe 5 Best Tasting Instant Coffees of 2019

When the folks at Sudden Instant Coffee, a recognized name in the small but growing not-totally-trash instant coffee game teams up with one of the best roasters in the country, there’s something good afoot. Equator Coffee & Teas partnership with Sudden yielded some seriously powerful single-origin classic instant coffee. Each of the six test tubes of instant alertness in each order are exclusive to Huckberry’s site, and your mug.

Voilà CoffeeThe 5 Best Tasting Instant Coffees of 2019

When Voilà opened up shop online in November of 2017, they sold through their entire stock so quickly they had to disable the “shop” tab on their website. After a couple months of re-stocking, they reopened for business in January, with each individually portioned pack of instant coffee aiming to highlight the particular region each roast is sourced from.The 5 Best Tasting Instant Coffees of 2019

Here are 5 Perfect Reasons Why Drinking Coffee Is Good for Your Health

Coffee has unjustly been labeled unhealthy for a long time. It's only the last years that the scientific and medical circles straighten the facts and put coffee back where it belongs: in our daily diet. Coffee is healthy for us, there are so many new things that we are still finding out about it, for instance, coffee is a prebiotic. Remember though, any good thing is only good in moderation. Consumed in too large quantities coffee can indeed cause you sleep problems, overstimulate your adrenal glands, and a lot of other related problems.

Here are 5 Perfect Reasons Why Drinking Coffee Is Good for Your HealthHere are 5 Perfect Reasons Why Drinking Coffee Is Good for Your Health

The science behind drinking coffee is looking promising—many studies point us in the direction of the coffee pot. Who’s to argue?

Lowers your risk of Parkinson’s diseaseHere are 5 Perfect Reasons Why Drinking Coffee Is Good for Your Health

One study published on the National Institutes of Health determines that drinking three cups of coffee daily will reduce your risk of suffering Parkinson’s disease by 29 percent. Any more than three cups had no additional benefits in that area though.

Parkinson’s is an incurable nervous system disorder, where nerve cells in the brain that affect smooth movement become damaged, creating tremors, rigidity, and other problems.

Diabetes type 2 risk can be lowered with coffeeHere are 5 Perfect Reasons Why Drinking Coffee Is Good for Your Health

Researchers found that every extra cup of coffee drunk in a day resulted in a 7 percent reduction in diabetes 2 risk. High coffee intake appears to have a protective effect against this disease, but further studies need to be done.

Still, that’s encouraging news for the coffee addicts!

Moreover, the chlorogenic acid and trigonelline in a cup of coffee, which was consumed in a two-hour-long oral glucose tolerance test, “reduced early glucose and insulin responses,” per researched published on the National Institutes of Health.

Curator's notes: By exposing coffee to high temperatures we are stripping coffee of its chlorogenic acid. Don't count on your French press to have too much of this amazing antioxidant. However, hot brewed coffee contains other antioxidants. Keep this in mind when choosing between cold brew and French press.

Coffee drinkers have a lower suicide rateHere are 5 Perfect Reasons Why Drinking Coffee Is Good for Your Health

Studies have determined there is a link between caffeine intake and a lower risk of suicide.

One study, from the Harvard School of Public Health, determined that drinking several cups of coffee per day reduced suicide rates in adults by 50 percent. The caffeine was found to have an effect on the brain, acting as a mild antidepressant, and only two or three cups per day would achieve that effect; any more did not equate to more benefits.

Effects of coffee on liver cancerHere are 5 Perfect Reasons Why Drinking Coffee Is Good for Your Health

In Japan, coffee drinking has been shown to lower the risk of liver cancer of those who drank coffee on a daily basis, according to one study, per the National Institutes of Health.

In another study, it was determined that drinking two to three cups per day decreased your risk of suffering from liver cancer by 38 percent.

Other liver diseases, such as chronic liver disease, cirrhosis, hepatitis C, and non-alcoholic fatty liver disease have also shown a decreased risk by drinking coffee.

Want to lose weight? Coffee may help

Most fat-burning supplements contain caffeine for the simple reason it helps to burn fat, and caffeine has been shown to give your metabolic rate a boost. A higher metabolic rate is something many people aim for!

A healthy diet and lifestyle is necessary in today’s dog-eat-dog world, and if coffee can improve our chances at that healthier life, why would we not indulge in a cup?

Some believe coffee may help us live longer, but more research needs to be done in this area.

However, it can help us avoid diabetes 2, liver disease, and other degenerative diseases. Sugar is not a good option to add, although a dash of milk or cream is acceptable, but straight black is best for the antioxidants to do their work.Here are 5 Perfect Reasons Why Drinking Coffee Is Good for Your Health

Perhaps refrain from drinking it several hours before bed, as it may well keep you wide-eyed until early morning. We all know at some point in life what that feels like!