look who’s talking
compiled by cnl
Specialty coffee requires hands-on work and the utmost care at every level, from the farmer picking ripe coffee cherries one by one to the coffee roaster mapping out a coffee’s roast profile to determine optimal roasting time and temperature, to produce a superior final product.
“People say ‘I don’t like coffee‘ but in fact they do like it. You just have to roast it in the right way,” said Braud-Mensah. Ivory Coast
“Low coffee prices, climate change and a rapidly-aging coffee work force mean it’s more important than ever to get kids excited and invested in keeping the coffee industry here thriving.” Colombia
“In other words, it’s classical conditioning, as with Pavlov’s dogs. We learn the association between two stimuli—the bitter taste of caffeine and the energy boost we get from it. After a few experiences with the connection, we learn that the bitterness indicates energy, and we want more of that, just like Pavlov’s dogs salivated to the sound of a bell, having learned that food would follow.” World
“That recipe that Nolan prefers is two sugars, hot coffee, and an ounce and a third of Irish whiskey. The pièce de résistance? A layer of decadently delicious heavy cream on top.” Ireland
“The coffee industry has split into three overarching parts: the “ready-to-drink piece,” the “at-home” segment and immediate consumption at coffee shops.” U.K.
“Customers can use an app to “rent” insulated travel mugs from coffeeshops; the service is free, but users must return the mugs to participating shop within five days to avoid being charged a replacement fee.” Colorado
“To date, Istrail – the doctor funding surgeries with coffee sales – has helped to fund ten surgeries, with ten more currently in the works.”