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Someone left a coffee cup in a 'Game of Thrones' shot

Someone left a coffee cup in a ‘Game of Thrones’ shot

 

A coffee cup on a table in the great hall of Winterfell. People think it’s a Starbucks. Who cares? Maybe Starbucks do, it’s great publicity. Sharp-eyed viewers noticed the anachronism during Sunday night’s episode of “Game of Thrones,” was this on purpose? If so the level of sneakiness in advertising is peaking.

What’s this? Oh, just a coffee cup. A coffee cup on a table in the great hall of Winterfell in the fictional, very coffee-less realm of Westeros.Someone left a coffee cup in a 'Game of Thrones' shot

Sharp-eyed viewers noticed the anachronism during Sunday night’s episode of “Game of Thrones,” and, well, it’s going to be a long time before anyone lets this mistake go.

Each Season 8 episode reportedly cost $15 million to make , so the fact that a grande mocha from Starbucks or whatever passed so many eyes and so many levels of experts and edits is very hilarious. That coffee cup is Arya Stark levels of sneaky.

Twitter is convinced it’s a Starbucks cup, but it really could be from anywhere.

It’s hard to tell. Either way, it’s a good day to be Starbucks, right? Imagine scoring some free product placement in the biggest show on television.

Maybe that’s why the Battle of Winterfell episode was so dark — no time to get rid of all of the coffee cups! Without the low lighting, everyone would be able to tell the ramparts of Winterfell looked like the aftermath of an 8 a.m. college lecture.

Maybe that’s why the Battle of Winterfell episode was so dark — no time to get rid of all of the coffee cups! Without the low lighting, everyone would be able to tell the ramparts of Winterfell looked like the aftermath of an 8 a.m. college lecture.

Genius.

 

This Hoodie Is Made From Coffee Grounds And Recycled Plastic Bottles

This Hoodie Is Made From Coffee Grounds And Recycled Plastic Bottles

You’d be surprised how versatile coffee is. No I am not talking about brewing versatility, because that’s amazing too, you can ask Coffee Brewing Methods about that. I meant versatility as an industrial material. A Utah apparel company called Coalatree is making hoodies using recycled coffee grounds. Sure, the hoodies contain some plastic, but you know what? Tha plastic is also recycled from plastic bottles, so the feeling of sustainability is comforting. […]

This Hoodie Is Made From Coffee Grounds And Recycled Plastic Bottles

This Hoodie Is Made From Coffee Grounds And Recycled Plastic Bottles

A Utah apparel company called Coalatree is making hoodies using recycled coffee grounds. No, the hoodie won’t let you absorb caffeine through the skin (unfortunately, for drowsy coffee drinkers). But they’re also made with plastic bottles, so the feeling of sustainability is comforting.

The Evolution Hoodie is said to be snuggly. Coalatree notes that it takes thousands of liters of water to make one cotton shirt. Each hoodie is made of fiber derived from three cups of recycled coffee grounds and 10 plastic bottles. They’re selling for $69 via an Indiegogo campaign, and expected to ship to backers in September.

Spent coffee grounds are mixed and melted with recycled plastic bottles, then extruded into the fibers to create the hoodie. The process requires minimal resources and uses sustainable technologies such as solar power and gray water recycling, says J.M. Fabrizi, Coalatree’s marketing manager.

It turns out that coffee is good for more than just mugs in the morning.

“Coffee is a naturally odor-absorbing material and by weaving the grounds into the fibers, odors are trapped as you sweat,” Fabrizi says. “Because the grounds are embedded into the fabric, this feature is permanent and will never wash out.”

Coffee also is naturally moisture-wicking, the company says, so the hoodie dries quickly on a hike, for instance. And tiny pores in the fabric block nearly six times more ultraviolet rays than a traditional hoodie.

The hoodie is intended for travel, adventure and everyday use, and packed with features like pockets for a phone and passport.

The hoodie isn’t the end of coffee-infused clothing, either.

Hiking socks also are being produced; odor-absorbing properties can be especially helpful for feet.

Coalatree has been around since 2010, according to Fabrizi. Besides finding green alternatives to cotton, they use surplus fabric to create blankets for the homeless in Salt Lake City, Utah; donate portions of sales on specific products to indigenous communities in need; and partner with local environmental organizations to care for trails and wild spaces.This Hoodie Is Made From Coffee Grounds And Recycled Plastic Bottles

Angel City Brewery Releases Cold Brewski Hard Coffee

Angel City Brewery Releases Cold Brewski Hard Coffee

This might be one of my favorite products ever. I need to try it. I love coffee, I love cold brew, I love fermenting things. Cold Brewski from Angel City Brewery in Los Angeles just brewed something amazing that spans all my three favorite things. What is Cold Brewski, is it a beer? Or is it a coffee? You decide what it is.

Angel City Brewery Releases Cold Brewski Hard Coffee

LOS ANGELES — Some good news for LA coffee lovers who are looking for a little kick in their cup: Angel City Brewery has developed Cold Brewski, a new gluten-free hard coffee. As of April 1

Angel City Brewery Releases Cold Brewski Hard Coffee

0th,4-packs of cans will be available at the brewery, with plans to be available in select stores by next month.

Cold Brewski clocks in at 5% ABV, at 110 calories per can, best enjoyed over ice, doctored up with favorite coffee accoutrements. The new innovation from Angel City Brewery is a nitrogenated, cold-brewed hard coffee made from fermented cane sugar and coffee beans. The brewery used an industrial grinder for optimal flavor and aroma. The combination is then cold-aged, followed by a Nitrogen infusion to give it a creamy mouthfeel.

“This was a really challenging innovation to work on,” said Head Brewer Layton Cutler. “The sheer mass of coffee used to make Cold Brewski was huge and is like nothing we’ve made before. It turns out to be a super versatile liquid – on its own for brunch, or as a mixer for a fun evening cocktail!”

Angel City Brewery brews beer for the greater LA area and beyond at their Downtown based brewery in the heart of the Arts District. The Brewery’s Public House features a 19-tap bar that serves an ever-changing roster of classic and newly inspired beers and is open seven days a week with a full calendar of events ranging from trivia nights to art shows, live music and festivals. The Public House is open Monday-Thursday, 4:00pm – 1:00am, Friday 4:00pm – 2:00am, Saturday 12:00pm – 2:00am and Sunday 12:00pm – 1:00am.

About Angel City Brewery

LA is often viewed through a lens of Hollywood, glitz and glamour, but at Angel City we see things differently. Our mission is simple: to shine a light on the eclectic underbelly of what has been referred to as the other LA. Our home in the Downtown Arts District is the center of a cultural revival for the city’s most talented artists, musicians, hustlers, and craftspeople. It’s an LA that’s as creative as it is diverse, and our beer is no exception. Through our beers and hand-chosen partnerships we seek to bring the allure of the Arts District experience to greater LA and beyond. Find Angel City on draft or in 6-packs at bars, restaurants and retail locations throughout California. Visit the Brewery and Public House downtown for a brewery tour, tasting or weekly event, located at 216 Alameda Street, Los Angeles, CA 90012. Angel City Brewery is an A&S Brewing Collaborative brand, a subsidiary of the Boston Beer Company. Angel City Brewery is online at www.AngelCityBrewery.com, on Facebook and on Twitter.

 

Korea’s Jooyeon Jeon Wins 2019 World Barista Championship

Korea’s Jooyeon Jeon Wins 2019 World Barista Championship

The World Barista Championship has concluded. We have a winner, the winner is Jooyeon Jeon from South Korea.  The 2019 World Coffee Championship events concluded in Boston today, with Jooyeon Jeon of Momos Coffee in South Korea crowned the 2019 World Barista Champion, and China’s Jia Ning Du winning the World Brewers Cup. The […]

Korea’s Jooyeon Jeon Wins 2019 World Barista Championship

Korea’s Jooyeon Jeon Wins 2019 World Barista Championship

Daily Coffee News photo.

The 2019 World Coffee Championship events concluded in Boston today, with Jooyeon Jeon of Momos Coffee in South Korea crowned the 2019 World Barista Champion, and China’s Jia Ning Du winning the World Brewers Cup.

The World Barista Championship is celebrating its remarkable 20th anniversary year. Even more remarkably, it wasn’t until last year that the barista skills competition was won by a woman, Polish barista champion Agnieszka Rojewska. This year, a crowd of hundreds gathered around the WBC stage inside the Boston Convention center burst into a celebratory roar when it became clear that Jeon would become the second woman to win the coveted title.

Here are the standings from the WBC and Brewers Cup final day:

2019 World Barista Championship Final Standings

1) Jooyeon Jeon, Momos Coffee, South Korea

2) Michalis Dimitrakopoulos, The UnderDog, Greece

3) Cole Torode, Rosso Coffee Roasters, Canada

4) Mikael Jasin, Common Grounds Coffee Roaster, Indonesia

5) Wojtek Bialczak, Five Elephant Coffee, Germany

6) Mathieu Theis, Mame, Switzerland

2019 World Brewers Finals Standings

1) Jia Ning Du, M2M Coffee, China

2) Patrik Rolf, April Coffee Roasters, Sweden

3) Alessandro Galtieri, Aroma, Italy

3) Chikako Nakai, UCC Holding Co., LTD, Japan

5) Hsu Shih Yuan, UCC Coffee Taiwan Co., LTD, Taiwan

6) Daniel Hofstetter, Switzerland

Your coffee can speak volumes about you

Your coffee can speak volumes about you

I have found the most comprehensive article about the personality of coffee lovers. The article shows how your coffee preference can tell what kind of person you are. The only problem, the source of the science is a nutritionist. LOL

The article claims that it is a must-read for all the coffee lovers, and “the way you like your coffee can disclose a lot about your personality”. “Your ‘cup of joe’ is much more than just a beverage, it can tell a lot about your personality and who you are.”

Your coffee can speak volumes about you

Your coffee can speak volumes about you

They say ‘you are what you eat’, right? Well that extends to drinking too. Especially, if your favourite brew is coffee. Ask a seasoned barista for a coffee and he’ll tell what kind of personality you are. There’s even been a study conducted by various clinical psychologists on the subject. Read on to discover what your coffee preference says about you.

It’s how you ‘‘espresso’’ yourself

An espresso drinker is a natural born leader. A super-efficient, Type A personality, who works hard and plays hard. If your drink of choice is espresso, you are straight talking, hard-hitting and know how to get things done. In fact, your hardworking nature is an inspiration to others – both at work and in your social life. What’s more, you take no nonsense from anyone. You are also one of those rare individuals who actually enjoy the taste of coffee.

The bold black coffee drinker

Whether you choose Americano or plain black coffee, drinking it without any milk and sugar makes you one of the healthiest coffee drinkers out there. You’re sort of an old-school purist, who prefers to keep things simple. You lead a fairly minimalist lifestyle, are always neatly turned out and tend to be a bit on the quiet, sometimes moody side. On the flip side perhaps you are a wee bit too set in your ways and resistant to change. You do love your funny coffee mug though.

Classy cappuccinos

A well-made cappuccino’s rich complex flavours draws in the ‘sophisticates’, who enjoy the finer things in life. You are stylish and well put together. Rarely will you be caught out in sweat pants and an old t-shirt. You enjoy being in control, you are health-conscious and can be quite the perfectionist. You are also creative, sociable and can multi-task like a pro. But you need to stop worrying and being overly sensitive.

The latte lover

Instead of embracing the bitterness of coffee, latte lovers prefer to add a soothing element to it. This shows off your laid back, relaxed nature. You like your creature comforts and usually make an effort to look good. All in all, you are a kindly soul. One who is normally quite generous with your time and resources and willing to go out of your way to help loved ones. Unfortunately, you sometime overextend yourself and always can’t keep up your commitments. So take a leisurely sip of your coffee, do slow down and readjust your priorities.

The ‘‘kaapi culture cats’’

Any aficionado will tell you that the ground coffee must be pure, the brewing should be fast and it should ideally be served unmixed with anything, not even milk or sugar. South Indian filter coffee flagrantly flies in the face of this conventional wisdom –

chicory is added, the brewing is excruciatingly slow and it is served with a liberal dose of milk and sugar. Kaapi drinkers too, are a class apart. Strong minded and independent, you take pride in your identity and lineage. You are often well-read, health-conscious and value tradition and culture. Of course, all this sometimes makes you feel be a wee bit superior. How far you would go for that perfect tumbler of filter coffee tells you of how much of a perfectionist you are.

Instant coffee, instant comfort

Sometimes when you just need a hot drink or a pick-me-up, what could be a more convenient choice than this?! Quite a smart choice too for those with health issues like hypertension, because instant coffee usually has a lot less caffeine than brewed coffee. Instant coffee drinkers don’t get too lost in the details. Though you might be traditional in some ways, you are normally quite happy to take life as it comes. Laid-back, sometimes too much, to the point of procrastination, you tend to put off everything, like even attending to basic health issues. A cheerful optimist like you though, can be quite a pick-me-up by yourself!

*Disclaimer: This article has been contributed by Shruti Kumbla, Senior Nutritionist, Pristine Organics. The opinions expressed within this article are the personal opinions of the author. The facts and opinions appearing in the article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility or liability for the same.

Coffee Compounds Linked to Reduced Prostate Cancer

Coffee Compounds Linked to Reduced Prostate Cancer

Starting now, I will double my coffee intake. My two double espresso per day will be four double espresso per day. Who cares I will not be able to sleep, and I will be dizzy and I’ll shake?

Studies revealing the benefits of coffee are endless, as coffee has been linked to several health improvements including liver function, heart function, and brain function. The latest research findings suggest that compounds found in coffee may help curb prostate cancer risk. Coffee contains over 1,000 non-volatile chemical compounds and […]

Coffee Compounds Linked to Reduced Prostate Cancer

Coffee Compounds Linked to Reduced Prostate Cancer

Studies revealing the benefits of coffee are endless, as coffee has been linked to several health improvements including liver function, heart function, and brain function. The latest research findings suggest that compounds found in coffee may help curb prostate cancer risk.

Coffee contains over 1,000 non-volatile chemical compounds and over 1,500 volatile ones. These can vary based on how the coffee beans are prepared.

Prostate cancer is one of the leading causes of death among men, and so far, there have been several studies that have looked at coffee’s role as a possible risk reducer of prostate cancer.

For the study, the researchers looked at a range of coffee components and their effects on prostate cancer. The researchers specifically used cells that were resistant to drug treatment.

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The researchers first looked at six coffee compounds but focused on two which naturally occur in Arabica coffee.

When these two compounds were added to Petri dishes of prostate cancer cells, the cells grew less rapidly.

The researchers then tested these compounds on mice who had the cells transferred to them. Lead researcher Dr. Hiroaki Iwamoto explained, “We found that kahweol acetate and cafestol inhibited the growth of the cancer cells in mice, but the combination seemed to work synergistically, leading to a significantly slower tumor growth than in untreated mice. After 11 days, the untreated tumors had grown by around [3.5] times the original volume (342 percent), whereas the tumors in the mice treated with both compounds had grown by around just over [1.5] (167 percent) times the original size.”

Additional research on human cells is required to replicate the results and better understand the benefits of coffee compounds on prostate cancer cells. In the meantime, although researchers are hopeful, they suggest we should not change our coffee consumption as it can still affect us in several positive and negative ways. Furthermore, the healthiest way to consume coffee is black. The more milk, cream, or sugar you add, the more you negate some of the positive effects coffee has to offer.

Devon Andre has been involved in the health and dietary supplement industry for a number of years. Devon has written extensively for Bel Marra Health. He has a Bachelor of Forensic Science from the University of Windsor, and went on to complete a Juris Doctor from the University of Pittsburgh. Devon is keenly aware of trends and new developments in the area of health and wellness. He embraces an active lifestyle combining diet, exercise and healthy choices. By working to inform readers of the options available to them, he hopes to improve their health and quality of life.

Switzerland wants to declare coffee non-essential for human survival

Switzerland Wants to Declare Coffee Non-Essential for Human Survival

Switzerland wants to declare coffee non-essential for human survival. I would like to see how they manage the withdrawal symptoms on the first day with no coffee. They will certainly start a mini-war in their atomic shelters, if they don’t pack some coffee. At least for a few days so they can wean off.

Here’s what the Swiss government said about their decision: “Coffee has almost no calories and subsequently does not contribute, from the physiological perspective, to safeguarding nutrition”.

Few nations in the world consume more coffee per capita than the Swiss, which may be why authorities emphasized it was a purely “physiological” conclusion, rather than an assessment of the psychological toll.

Switzerland wants to declare coffee non-essential for human survival

Switzerland wants to declare coffee non-essential for human survival

BERLIN – Peacefully tucked away in the European Alps, Switzerland isn’t the kind of country you would associate with the end of the world.

But deep beneath the about 700,000 bell-clanging milk cows chewing soft grass, drinking from clean glacier rivers and staring at snowy mountains, lies a hidden, far more disturbing reality: 300,000 shelters, designed to withstand nuclear attacks or other threats to humankind.

Unlike the world they’re supposed to protect against, the Swiss and their nuclear shelters have peacefully coexisted for decades.

But to some, it may have taken until this week to realize what a war those shelters were built for would really mean, when Swiss authorities said they were planning to categorize coffee as nonessential for human survival. Once implemented, coffee would not be treated as a priority in times of war or crisis and stockpiled.

“Coffee has almost no calories and subsequently does not contribute, from the physiological perspective, to safeguarding nutrition,” the Swiss government’s unsparing assessment concluded.

Few nations in the world consume more coffee per capita than the Swiss, which may be why authorities emphasized it was a purely “physiological” conclusion, rather than an assessment of the psychological toll.

Almost certain to trigger resistance among heavy consumers of the multifaceted hot or cold beverage, the decision has very practical implications for Swiss authorities: after 2022, they may no longer have to force coffee companies around the country to stockpile thousands of tons of coffee beans to be prepared for the apocalypse, or some other less terminal scenario.

Put very simply, this means that Switzerland would run out of coffee earlier than previously planned, should war or a natural catastrophe ever cut off its supply routes. With current stockpiles, the Swiss can continue sipping the revered beverage for three to six more months, regardless of the dire state of the world around them.

Since World War I, the country has stockpiled various goods such as animal food, rice or sugar with such doomsday scenarios in mind. Those reserves will continue to exist, which brings us to the “the real story is even more dire” part of the headline.

Western Europe hasn’t seen a major war on its soil since the end of World War II and until recently there was no sign that this would change anytime soon. But Russia’s annexation of Crimea in 2014 has put Europe on high alert, just as concerns have been on the rise over an escalation of tensions between North Korea and the United States.

Both conflicts do not appear to pose imminent threats to western Europe at this point, but they’ve still had an impact on European governments, which is most obvious when it comes to the stockpiling of goods across the continent.

Being outside of the military alliance NATO – just like Switzerland – the government of Sweden recently distributed a 20-page leaflet that urges citizens to stockpile food and drinks themselves. The recommendations, which also feature motivational slogans (“If Sweden is attacked by another country, we will never give up”), are a continuation of a Cold War-era strategy that relies on all citizens resisting an invasion even once their military may already have been defeated.

Two years before the Swedish government released its war leaflet last year, the German government spearheaded Europe’s stockpiling movement, when it urged citizens to store piles of water bottles and food, too. It was the first time such advice had been issued since the end of the Cold War, reflecting growing concerns over a geopolitically volatile situation in many parts of the world, including in Eastern Europe. Germans mostly ridiculed the recommendations, accusing the government of scaremongering.

On Twitter, the hashtag “panic buying” (in German: “Hamsterkäufe”) trended soon thereafter.

But Britain’s subsequent efforts to leave the European Union appeared to prove the German concerns correct that no nation is fully safe from supply shortages – even in the absence of war. Amid concerns of a no-deal Brexit that would have resulted in the reintroduction of tariffs and tougher customs checks, the British government drew up emergency plans and even ran out of storage space to stockpile medicines and food. Some Brits took matters into their own hands and headed to supermarkets in droves, even though their worst fears did not (yet) materialize: Brexit is now delayed until Halloween, unless a deal is signed earlier.

In Britain, more so than in other countries, stockpiling has become a new societal fault line between those in panic and those who have maintained some optimism.

After one man went on a drunk and panicked pre-Brexit shopping spree in March – spending more than $800 on 144 rolls of toilet paper and other purchases – one British woman took her frustration to social media, tweeting out photos of her husband’s “mad” and unilateral stockpiling mission.

Switzerland still has until November to prevent similar scenes: that’s the deadline for the country’s final decision on the meaning of coffee for human (well, actually mainly Swiss) survival.

This article was written by Rick Noack, a reporter for The Washington Post.

Coffee isn’t grown in the continental U.S., so how did this California farmer do it?

Coffee Farm in the Continental US – How Did this California Farmer Do It?

If you are a coffee lover, you most likely know that coffee grows on the “coffee belt“, a a geographical region between the tropics. There is no coffee growing anywhere in the world, outside of the coffee belt. Or at least there wasn’t until recently. Jay Ruskey, founder of California-based “Frinj Coffee“, is growing the first coffee ever produced in the continental U.S. Will he acclimatise coffee to grow in Canada as well? Hard to believe, but I still hope that sometime I will be able to grow myself some yellow Bourbon here in Ottawa.

Coffee isn’t grown in the continental U.S., so how did this California farmer do it?

Map of the Bean Belt

Frinj coffee is on a mission to make Southern California the next specialty coffee capital of the world.

The company is the result of years of experimentation by Jay Ruskey on farmland in Santa Barbara County. He’s been called the father of California coffee and that’s because he’s learned to produce the first coffee successfully grown in the continental U.S.

And now he’s spreading that knowledge by helping farmers in Southern California start producing coffee with his method of inter-planting avocados and coffee. That includes several farms here in San Diego County.

Coffee isn’t grown in the continental U.S., so how did this California farmer do it?

Ruskey spoke to The San Diego Union-Tribune’s “The Conversation” podcast about how he got started in the coffee business, what it takes to grow this new industry in California and how locally grown coffee can make it to a cup near you.

These coffee snobs ban milk and sugar

When You Go to this Coffee Shop Bring Milk and Sugar from Home

Imagine you get in a coffee shop, you order your coffee, be it espresso or pour over, with two sugars and two milks as you always do. The barista says that you can’t have milk and sugar. You ask nicely if they ran out, or if there’s been an accident in their pantry, and they respond that they don’t keep sugar and milk in their shop, because they don’t want you to have it. Huh? They do have a good point, you’ll have to read the rest of the article, but I like a bit of sugar in my espresso. Does that disqualifies me as a coffee snob?

These coffee snobs ban milk and sugarThese coffee snobs ban milk and sugar

Three years ago, when travelling for work, I dropped into a café for a dose of morning caffeine. Sleep deprived, I was grateful to be handed the perfect pour over – where you hand-pour the water over ground coffee – a few minutes later.

But when I asked for a bit of sugar, the barista flatly refused, telling me they didn’t offer it. What happened to the ‘how do you take your coffee’ culture I was used to? Irritated, I had no choice but to drink it unsweetened.

Actually, it was pretty good. Turns out I had stumbled upon Oddly Correct Coffee Bar, a cafe in Kansas City, Missouri. A café which I subsequently found out many foodies consider to be one of the top coffee spots in the US.

Part of its so-called charm is its enforcement of strict coffee culture rules. Oddly Correct is part of a new breed of high-end coffee shops that have adopted zero tolerance policies on sugar, milk and cream to preserve what they feel is coffee quality. Others simply opt out of selling smaller espresso-based drinks ‘to go’ because they feel the taste suffers if not enjoyed right away.These coffee snobs ban milk and sugar

Often called Third Wave coffee shops, these aficionados use high-quality roasted beans that they feel should be consumed unadulterated by additional flavours (even ones their customers might wish to add). Many of these zero-tolerance coffee shops feel that they are simply re-educating consumers by implementing these rules, but the issue is polarising.

“To say ‘we’re so high quality that we have these restrictions’, it has worked for some places; some customers see that and say ‘wow, these people take it really seriously’. But it can also alienate people who are just getting into speciality coffee,” says Sarah Leslie, a member of the Barista Guild Leadership Council, a trade group for speciality coffee baristas in Europe and North America.

Acolytes include Aunty Peg’s in Melbourne and Kontact Coffee in Budapest who believe their customers should shun sugar, milk and cream. But the number of zero-tolerance coffee shops remains a tiny fraction of the more than 32,150 coffee shops across the US, including 7,720 independents, according to 2016 figures from Mintel, a market research firm.

These days, more restaurants refuse to serve steak well done, cater to different meal requests or even serve the condiments that some customers may request

Of course, so-called zero tolerance policies aren’t unique to coffee and are expanding throughout the food service sector. These days, more restaurants refuse to serve steak well done, cater to different meal requests or even serve the condiments that some customers may request.

“Getting the food served just as intended and maintaining consistency day in and day out is gaining momentum in the industry,” says Darren Tristano, a marketing and trends expert in the food industry who is based in Chicago. For the food businesses it often means providing better quality and faster service to customers, which helps to offset disappointment for “customers used to options”, he adds.

‘Accommodating, but not yielding’

At Black Black Coffee in Denver, the slogan is: ‘If your coffee needs doctoring, it must be broken.’ Making the ‘no-additions’ policy evident in the name has helped manage new customers’ expectations, says owner Josh McNeilly.

Customers can purchase pour overs and cold brew, but sugar and milk are not offered. Some classic drinks like the macchiato, cortado and cappuccino do come with milk but not sugar, he adds.

If your coffee needs doctoring, it must be broken

The idea is to let customers taste the quality of beans from places such as Colombia and Ethiopia, and detect different notes similar to tasting a glass of wine. For McNeilly, after decades as a barista and coffee buyer, the rule was a no-brainer. “As a barista you’d tell them that this is one of the best farms on Earth and they just go and dump cream and sugar in it without trying it,” he says. “It was heartbreaking.”

These coffee snobs ban milk and sugar

At Oddly Correct, where I first encountered this trend, the rules are relaxing slightly. Last month, the shop started stocking milk and cream behind the bar for people who ask (it’s still not sitting out in the open and was secretly poured for a few months before that) to be more inclusive, says Mike Schroeder, roaster and co-owner.

Sugar is still a no-no, but relaxing the policy around adding milk to brewed coffee has already led to an uptick in business, he says. Even though few people actually ask for the cream, knowing it’s available has helped change the shop’s image to be more accepting of different choices around coffee, he adds. “We realised we had to move our fences out a little bit to guide people into that [coffee] experience.”

Oddly Correct has also added some sweeter drinks: a vanilla latte is sweetened with a locally made bourbon syrup, for instance. Baristas have softened the way they discuss the policies. “We’ve learned how to refine our language and our approach in ways that are still welcoming and accommodating, but not yielding to every single request,” he adds.

‘Passion to educate’

Zero-tolerance coffee shops in larger markets may see the most benefit. With a clientele that’s focus on meticulous preparation, the request to drink it black can be seen as a sign of quality, adds Leslie, who owns a shop in Wichita, Kansas, where sweetened coffee with milk is still popular. In larger global cities, “it’s a positive thing to them to be seen as a coffee snob”, she adds.

Some coffee drinkers say the shops have helped them learn about coffee – and they eventually change their preferences. “My everyday drinking coffee I now prefer black,” says Charles Carpenter, a 49-year-old graphic designer who visits Black Black in Denver.These coffee snobs ban milk and sugar

But he hasn’t totally given up his sweeter indulgences, especially during the colder months. “My dirty little secret is I love eggnog lattes around the holidays,” says Carpenter.

At Black Black, McNeilly concedes that his policy isn’t always good for business and the shop sometimes struggles to turn a monthly profit. “It could easily be twice as profitable if I served cream and sugar and bigger lattes, but it’s my passion to try to educate people on what coffee could possibly taste like,” he says.

Most customers are loyal regulars and come back several times throughout the week. The shop’s pour overs are mentioned in must-try lists locally and it now also serves food, making it more of a destination for customers from further away. A cascara latte has also been added for those with a sweet tooth, combining cascara fruit that surrounds the coffee bean on the plant with a dash of simple syrup and steamed milk.

To mitigate negative comments, McNeilly trains his team in how to explain the shop’s philosophy to first-time customers. Baristas focus on helping customers understand why milk and sugar aren’t served rather than simply telling them it’s not available, he adds.

But one thing he hasn’t done? Given in to surprised customers who demand sugar and cream. “It would be the easy route to say ‘OK fine, I’ll give you cream and sugar, just don’t make a big deal out of it’… but we’ve never actually done it,” he says.

Single-Serving Specialty Coffee

Single-Serve Specialty Coffee

One of the simplest coffee brewing methods, the coffee bag. No expensive coffee maker, no need for a grinder, and if you think that coffee gets stale because it’s ground, think again. The solution is deceptively simple, and for us the coffee lovers, it is indeed very simple, to use and delicious to drink. However, there is a lot of testing behind the coffee bag, and the delicious brew we get now is the result of serious research and investment.

Santa Cruz-based startup Steeped Inc., one of the most promising and innovative companies in the industry, has launched its revolutionary Steeped Coffee brewing method to serious coffee drinkers across the nation. Brewed similar to tea, Steeped Coffee’s nitro-sealed Steeped Bags, along with their guilt-free packaging made using renewable and compostable materials, achieve the unthinkable: freshly ground specialty coffee in a single-serving. The Steeped Coffee brand is available in five roasts: light, medium, dark, French roast and a single-origin Swiss Water Process decaf.
For More Information From Steeped Coffee www.steepedcoffee.com

Single-Serving Specialty Coffee

 

Considering the deceptive simplicity of combining fresh coffee grounds with hot water and then separating the two for a reasonably grit-free beverage, it’s curious that the concept of hot coffee from some sort of teabag hasn’t caught on in the specialty arena.

However, 2017 seems to have been the year in which this tide began to turn, as multiple companies launched products of this type, while one in particular is hoping to generate a wider embrace of the format through an innovative new bag type.

“You should be able to simply put some coffee into some hot water, and it should be able to taste good,” Steeped Coffee CEO and Founder Josh Wilbur told Daily Coffee News of his thinking as he took his first swing at developing a teabag-like medium for high-quality coffee about seven years ago. “What I found out was coffee in a tea bag has a lot of problems, and it doesn’t taste very good for a lot of different reasons.”

Having tried putting carefully sourced, roasted and ground coffee into existing media for a brewing process with the convenience of tea, Wilbur said the results were only “okay.” Wilbur then shelved the idea until he was free to devote more time and finances to substantially improve the finished product.

Flash forward to today, and from its headquarters in Santa Cruz, California, Steeped Coffee has developed individually wrapped, single-serve coffee bags containing directly traded, high-quality coffees that are roasted, ground and packaged in “micro-batches” and sealed with a flush of nitrogen gas for extended freshness. Yet what distinguishes the product further is the proprietary full immersion steeping bag, which Wilbur firmly asserts is not a tea bag.

Following the success of a recent Kickstarter crowdfunding campaign to grow sales and subscriptions, the company has also reached out to hotels, airlines, hospitals, universities, and other B2B prospects. The grander plan is to offer its single-serve steeping bag technology and sustainable packaging as private-label services to other specialty coffee roasting companies.

“Steeped is paving the way for this new method to exist, and then we’ll be inviting other people into being able to produce their coffee with the Steeped method and technology,” said Wilbur, who thinks the market for a quality single-serve option is wide open when viewing the next step up in convenience after soluble instant coffee as prepacked coffee pods, for which a stationary, electric pod-brewing machine constitutes a major barrier to entry, and the production and consumption of which create unsustainable waste.

Single-Serve Specialty Coffee 1