Fresh Cup Magazine (#)
„ One of the seminar's recurrent themes was how the human desire to control natural processes before fully understanding them tends to bear undesirable results. In classic shade-grown coffee, for example, leaves falling from trees feed microbes, insects, and fungi on and below the soil's surface, and these organisms, in endlessly complex and subtle ways, interact with each other and maintain a healthy ecological balance.“
http://www.freshcup.com/feb02_costarica.htm - Cached
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„ If the process takes much longer, water spends more time in contact with ground coffee and causes undesirable acids and caffeine to go into the solution, producing an overextracted, bitter espresso. If dosing and packing is held steady, the "shot time" is a practical way of monitoring the extraction process. The fineness of the grind controls the shot time.“
http://www.freshcup.com/anatomy.htm
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„ One way that smaller coffee companies can get involved in licensing is by being at the other end of the agreement with corporations like Peet's. For example, many airports ask for bids before granting new retail concessions. Small operators can bid to run coffee stands licensed to a company like Peet's, if they have entered into a licensing agreement with that company.“
http://www.freshcup.com/apr04_coffee_rights.htm
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„They come in practically every design and aren't too expensive, and they're simple to use. Offer an array of these as well as some decorative teapots and cups that complement the types of tea you offer. Your menu is heavy on Asian teas? Perhaps you should sell some cast-iron or Yixing pots.“
http://www.freshcup.com/atoz_accessories.htm
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„Imagine you're a 22-year-old "green" rookie fresh from college, and with pounding heart you show up for the first day of work at the local prestigious coffee importing firm. The cupping room will be your stomping grounds for the next year, and your senses already have a ball with the intense fragrance of some Indonesian beans and the sweet aroma of a few African coffees that were just ground and cupped by your new patrons. Innocently, you ask them where to start and all fingers point to the dirty, slimy, brown liquid that has filled up the copper spittoon.“
http://www.freshcup.com/learning.htm
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„I'd like for us to return to cupping for a moment. Before, I mentioned how it is important for the production roaster to take part in the cuppings that decide which coffees will be purchased, and how they will be roasted. I would imagine that this is already fairly common practice. One more thing I want to stress along those same lines is the continued cupping of coffees well after you have initially decided on their roast levels.“
http://www.freshcup.com/apr04_roastersrealm.htm
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