Direct Trade – Myth and Reality

Couple of weeks ago I was invited to do a talk on Sustainability in Coffee at one local food market, and honestly I think I painted a pretty scary picture for those who attended the talk. The truth is I don’t think I exaggerated at all.

If we define the sustainability as “the degree to which a process or enterprise is able to be maintained or continued while avoiding the long-term depletion of natural resources” or “meeting the needs of the present without compromising the ability of future generations to meet their own needs”, we quickly figure out that Coffee Industry as it is functioning now is far from being sustainable.

Why specialty coffee professionals should be using cupping forms more often

In 2020, with the specialty coffee scene booming, all the magazines, coffee specialists, when we are discussing the smallest details of how many holes the paper filter has – so, apparently it is pretty hard to find verified cupping scores when you want to purchase specialty coffee.

Specialty coffee roasting styles – roasting for espresso, roasting for filter, roasting for milk drinks

There is an approach when you are dividing your line between espresso and filter roasts. The other one is to roast coffee that is to be drank with or without milk, so called milk line, roasts for milk.

I believe that roasting styles are changing a lot, due to the development that we are witnessing in terms of grinders. And roasters as well. But mostly grinders. And my talking here not only about professional coffee shop grinders, but also about some more or less affordable models for home brewers.