María José González Lorenzo’s Post

* Tapping into the growing cold coffee trend, Nestle-owned brand Nescafe has introduced a new Espresso Concentrate, specifically designed for iced coffees. * With 32% of coffee consumed out of the home being served cold in 2023, Nescafe has launched a new liquid coffee concentrate designed to bring barista-style iced coffees to consumers'homes. * Nescafe Espresso Cocentrate is available in two flavours: Sweet Vanilla, for a touch of sweetness, and Espresso Black, for a bold, more intense coffee. * The liquid coffee concentrates are customizable - consumers can choose whether they want a creamy iced latte or a more robust Americano, for example. They contain a blend of quality coffee varieties, specially selected, roasted and brewed to deliver a rich and bold taste, without the need for any special equipment or training. * The Head of Nestle's coffee strategic business unit, said: "Young coffee consumers start drinking their coffee cold. With the Nescafe Espresso Concentrate, we want to capture the growing out-of-home cold coffee trend and bring it in-home, with a quality premium cold coffee, in a convenient, simple and customisable way. * The new coffee concentrates are initially launching into the Australian market in bottle format, and in e-commerce platforms in China as a single-serve pod to pour over milk, water or juice. https://lnkd.in/dvGBC9wF

Title: Exploring the World of Coffee: Types, Benefits, and Brewing Methods Coffee, the beloved beverage cherished by millions around the globe, is much more than just a morning pick-me-up. From its diverse types to its origins, preparation methods, and health considerations, there's a rich tapestry to unravel when it comes to this caffeinated elixir. Types of Coffee: 1. Espresso: Known for its strong flavor and concentrated form, espresso is a staple in many coffee-based beverages like lattes, cappuccinos, and macchiatos. It's brewed by forcing hot water through finely-ground coffee beans. 2. Americano: This is essentially diluted espresso, made by adding hot water to a shot of espresso. It offers a milder taste compared to espresso. 3. Cappuccino: A classic Italian coffee drink made with equal parts espresso, steamed milk, and milk foam, providing a creamy texture and balanced flavor. 4. Latte:Similar to a cappuccino but with more steamed milk and less foam, resulting in a smoother and creamier texture. 5. Cold Brew: Made by steeping coarse coffee grounds in cold water for an extended period, typically 12-24 hours, resulting in a smooth, less acidic brew. Benefits and Considerations: Health Benefits: Moderate coffee consumption has been linked to various health benefits, including improved cognitive function, reduced risk of certain diseases like Parkinson's and Alzheimer's, and enhanced physical performance. Cautions: Excessive consumption can lead to increased heart rate, anxiety, and insomnia. Pregnant women, individuals with certain heart conditions, and those sensitive to caffeine should limit their intake. Preparation Process: 1. Selection of Beans: Coffee beans are typically sourced from regions known for their quality, such as Ethiopia, Colombia, Brazil, and Guatemala. 2. Roasting: Beans are roasted to bring out their unique flavors and aromas. Lighter roasts tend to have a more pronounced acidity and floral notes, while darker roasts offer a bolder, smokier flavor. 3. Grinding:The roasted beans are ground to the desired consistency based on the brewing method. Coarser grinds are used for methods like French press, while finer grinds are suitable for espresso machines. 4. Brewing:Various brewing methods include drip brewing, French press, espresso machines, pour-over, and AeroPress, each offering distinct flavors and characteristics. 5. Enjoyment: Once brewed, coffee can be enjoyed black or with additions like milk, sugar, or flavored syrups, according to personal preference. Global Coffee Culture: Notable Coffee Regions: Ethiopia is often regarded as the birthplace of coffee, while Colombia, Brazil, and Guatemala are renowned for their high-quality beans. Other notable producers include Kenya, Costa Rica, and Indonesia. Café Culture: Countries like Italy, France, and Turkey have a rich café culture. Omatee Ann Marie Hansraj Annmariewrites.com Copyright 2024

SWITZERLAND’S ESPRESSO: what’s going wrong ? Did you know that preparing a perfect espresso is a true science? Yet, in many Swiss cafés and restaurants, the consistency in espresso preparation is… let’s say, inconsistent. Analysing the extractions 27 cafés and restaurants, we can say that the basics to prepare a good espresso are not present at all. Coffee shops were not included in that analysis (the only locations were perfect extractions are prepared). The challenge ? • Dose: Whether you’re using 14, 16, 18g or even 20g of coffee, precision is key to ensure every espresso shines.No SCA standard exists for doses as it is defined in the Brew Ratio formula. • Brew Ratio: The balance between coffee grounds and water needs to be spot-on. Too much water? Weak and watery. Too little? Overwhelming bitterness. SCA standard for regular espresso is 40-60% • Extraction Time: A few seconds too fast or too slow can turn your espresso into a sour shot or an over-extracted disappointment. SCA standard is 22-28 seconds for regular espresso The result? Often, you get a coffee that doesn’t meet expectations. And when the base isn’t right, how can espresso and espresso based recipes such as cappuccino or latte be? Data summary: - The dose is relatively well managed and around 8g for single and 16g for double doses. - Brew ratios: in Switzerland, it is very hard to find the recommended SCA Brew ratio for espresso in Cafés and Restaurants. We are closer to lungo instead of espresso. - Extraction time: the most critical error found in these locations. Espresso are extracted too fast causing under extractions. Nevertheless, under extraction with medium/dark roasted coffees could be much better than a SCA standard extraction time… In Switzerland, the chance to drink a good espresso in cafés and restaurants is almost impossible as you need equipments and skilled employees to understand the coffee extractions. Investing in better training, measuring, and understanding the science of coffee can transform a simple espresso into a work of art. A consistent and delicious espresso isn’t just luck—it’s skill, precision, and passion. #EspressoScience #SwissCoffee #CoffeeConsistency

The future of cold coffee beverages is brewing with innovation! From high-quality cold brew to trendy RTD options, the market is booming ☕ Embrace the evolution and elevate your menu with unique flavors and convenient choices. Check out our article on Tinds.com to learn what's brewing at today's trend lines. #coffee #cafe #buisness #enterprenuers #flavours #market #coffeemarket #money #brew #tinds #tindsnews

Subscription beans vs. locally roasted beans: These subscription services all produce killer coffee beans, and they all taste great. But none of them taste better than coffee roasted locally. For the most flavorful coffee that has a direct impact on your community, you’re best served by looking up local coffee roasters—whether that’s a café in the same city, state, or geographical region. Coffee is at its best shortly after roasting. The longer it stays on a shelf or on a delivery truck, the less flavorful it’ll be. Plus, ordering coffee locally minimizes the environmental impact of having stuff shipped from across the country (or across the continent). The best way to do that is by heading to your local coffee shop and having a look at what coffee they serve. (They might even roast and sell their own!) How we tested, and how you should: To test these subscriptions, we brewed each bag in different ways to see which beans were best suited to which brewing method. It’s worth doing the same if you have access to different brewing methods, especially if you opt for a subscription that offers a lot of variety. A roast that makes a great shot of espresso does not necessarily make the best pour-over coffee. In the same vein, take notes on what you like and dislike. Several of these services have very nice websites where you can record your notes and mark particular coffees you liked. Take advantage of these features, because you will probably forget. The coffee never stops coming with these subscriptions, which is both a blessing and a curse. If you’d like some more pointers, be sure to read our guide to brewing better coffee at home. Let’s destigmatize decaf: Coffee aficionados are a fickle bunch, and they tend to like dunking on people who drink decaf. But here’s the thing: Decaf can be good. Yes, the decaffeination process changes the flavor, and yes, you often miss out on delicate floral notes. It’s unfair to exclude people from enjoying coffee, period, and talking smack about decaf coffee can also be ableist. Drinking caffeinated coffee all day can seriously impact your sleep, and some people can’t tolerate caffeine for medical reasons or just don’t like the way it makes them feel or the way it interacts with certain medications. Coffee is for everyone! There is such a thing as good decaf, and many of our favorite services offer a selection of decaffeinated coffee. Even if you’re a caffeine fiend, it can be nice to unwind with a cup of decaf in the evening—it’s especially well suited for mixed espresso drinks, where typically bold chocolatey and smokey notes can really bring a mocha to life. Even in a French press or pour-over context, decaf (or a blend of decaf and caffeinated beans) is a good pick for afternoon coffee service. No need to worry about afternoon jitters or insomnia. Source link By Nakisisa George

Some hard truths about the most popular beverage on the planet. There are a lot of misconceptions and some are rooted in the system that most of us use. Custom roasting As we all know the degree of roasting has a HUGE impact on flavor of any origin of any age of green. Green, Light, Dark, Espresso, French, Full City, Turkish, the list of roast degrees go's on and on. All have a huge impact on flavors, ones that you are never made aware of because the roasters have decided for YOU what they want to sell to you! What is "fresh"? It's also about freshness. The industry can not (at this time except for the Ethiopians and a few others) offer "fresh roast" so they say "it hardly matters and it's best if you wait for 48 (2 days) or even later. This has been the norm from the time of bigger industrial roasters in 1869. Why is fresh important? Why is fresh roast important? Its all very simple if you think about it for a moment. The moment coffee is roasted, an internal clock begins to tick within each and every bean. The buildup of carbon dioxide (CO2) – which happens during the roast – begins to release from the coffee, quickly at first, and then more slowly as the days and weeks pass. When the coffee is ground, this process accelerates. As CO2 escapes, it is replaced by oxygen in the atmosphere – known as oxidation. This changes the molecular structure of the coffee, leading to a progressive imbalance in the aroma profile. At the same time, the aromatic oils within the beans push to the surface and react with the atmosphere. As well as giving rise to a “stale” cup, it can cause the development of unpleasant, rancid flavors when the coffee is brewed. This is well known as a “loss of freshness”, this process is a reality for every coffee, regardless of origin, processing method, or roast profile. However, there are various ways of slowing it down. One now is grinding just before brewing. Others are storing it in a dark room to keeping it in an airtight container, some now say refrigerated is the best way. Conclusion The point being is there no currently NO WAY the industry can supply to you "Custom Fresh Roast", so they say 2, 3,10,30,or 120 days and more are all fine good in fact. so they give you what they want, and if you don't like it roast your own (FYI it was generally THE way up until the US civil war), most will not for a lot of reasons but chief is because you won't know what your missing, well they hope you won't know, but now you do.

Here are the methods to make delicious Gayo coffee: Making Gayo Coffee with Manual Brewing Techniques Manual Brew Techniques for Making Gayo Coffee Manual brew techniques are an easy way to brew Gayo coffee. You can use several of these techniques to achieve different flavors, simply adjusting them to your preferences. One popular technique is the French press. To use this method, let the coffee steep in the French press for about four minutes. Then, press down on the top of the French press to push the coffee grounds to the bottom. Another popular technique is brewing Gayo coffee with the Vietnamese drip method, which involves serving the coffee with sweetened condensed milk. This technique is perfect for those who enjoy sweet coffee. Additionally, there are other techniques such as AeroPress, cold brew, siphon, and Clever Dripper. One particularly famous technique is the V60 or pour-over method, which produces coffee with a smoother flavour. Now, let's delve further into this technique. Brewing Gayo Coffee with the V60 or Pour Over Technique You can brew Gayo coffee with the following steps: 1. Measuring the Gayo Coffee First, prepare the coffee you will brew. You need to measure the coffee first. Generally, the measurement is 17 grams of coffee mixed with 100 ml of water. 2. Paying Attention to the Water Temperature Next, pay attention to the water temperature. Ensure the water temperature for the coffee is between 80 to 90 degrees Celsius. This helps maintain the coffee's original flavour and releases its aroma. 3. Preparing the V60 Equipment Prepare the V60 equipment, which includes a V-shaped dripper, gooseneck kettle, filter paper, cup, and scale. Once everything is ready, it's time to start making coffee. 4. Pouring the Coffee into the V-Shaped Dripper To make the coffee, first pour the coffee grounds into the V-shaped dripper lined with filter paper. Then, prepare to pour water over the coffee. 5. Pouring Water Over the Coffee Use a gooseneck kettle to pour water over your coffee. The brewing time usually ranges from 1 minute 30 seconds to 2 minutes 15 seconds. Ensure not to go below or above this time. 6. Pour the water slowly in a circular motion. Make sure all the coffee grounds are thoroughly saturated with water. Gayo Coffee is Ready to Enjoy Once the water amount reaches 100 ml, you're done. You can now enjoy the delicious flavour of your brewed Gayo coffee. Note: AI English version. #KopiGayo #Aceh #coffeelover #VisitMalaysia #Malaysiantourism #Trulyasia #Asean.

𝐓𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐑𝐞𝐚𝐝𝐲 𝐭𝐨 𝐃𝐫𝐢𝐧𝐤 (𝐑𝐓𝐃) 𝐓𝐞𝐚 𝐚𝐧𝐝 𝐂𝐨𝐟𝐟𝐞𝐞 Ready to Drink (RTD) tea and coffee Market is expected to #grow with a #CAGR of 6.2% from 2023 to 2030. 𝐆𝐞𝐭 𝐌𝐨𝐫𝐞 𝐈𝐧𝐬𝐢𝐠𝐡𝐭𝐬 𝐚𝐧𝐝 𝐃𝐞𝐭𝐚𝐢𝐥𝐞𝐝 𝐏𝐃𝐅@  https://lnkd.in/da7BhtP6 Ready to Drink (RTD) tea and coffee have become popular choices for those seeking convenient and refreshing beverages without the need for brewing or preparation. Available in a variety of flavors and formulations, these ready-to-consume drinks offer a quick and satisfying option for tea and coffee enthusiasts on the go. The primary appeal of RTD tea and coffee lies in their convenience. These beverages are pre-brewed and packaged, eliminating the need for brewing equipment or time-consuming preparation. RTD tea and coffee are typically available in various packaging formats, including bottles, cans, and tetra packs. The packaging is designed to ensure freshness, portability, and ease of consumption. RTD options of espresso-based beverages like lattes, cappuccinos, and mochas are available, offering the rich and robust flavors of espresso with milk and other ingredients. Ready to Drink (RTD) tea and coffee have become integral parts of modern beverage consumption, providing a convenient and enjoyable way to savor the flavors of tea and coffee on the go. With diverse options and evolving market trends, RTD beverages continue to meet the preferences of a wide range of consumers seeking a refreshing and hassle-free beverage experience. ☕🌿 Application: ·        Supermarkets/Hypermarkets ·        Convenience Stores ·        Food Service Companies Includes : Suntory Holdings Limited, Nestlé, Unilever, The Coca-Cola Company, Ting Hsin International Group, Hangzhou Wahaha Beverage Co., Ltd., 統一企業 Uni-President Enterprises Corp. , PepsiCo, Starbucks, Monster Energy Beverage (Shanghai) Co Ltd, Danone, Asahi Group Holdings, AriZona Beverage Co.  #beveragetrends #conveniencedrinks #onthegorefreshment #RTDTea #RTDCoffee #ReadytoDrink #BeverageIndustry #CoffeeLovers #TeaAddicts #ConvenienceBeverages #GrabAndGo #FunctionalBeverages #HealthyDrinks #snr #statsandresearch #trends #food

ROASTERS: CUPPING Ahhhh, the world of specialty coffee can be filled with complexity, especially when it comes to achieving optimal results that encompass excellent tasting notes, acidity, sweetness, aftertaste, balance, and everything in between! You’re probably wondering how that morning pour-over prepared by your fellow barista tastes so darn good, or how your own brews from home can result in dynamic and exquisite flavors. Well, before coffees are even bagged and sold in retail shops and cafes, roast samples of coffee are graded and cupped by a number of coffee professionals. From green coffee buyers, roasters, quality control specialists, baristas, and so many more along the supply chain, coffee is assessed and scored by a universal standardized method known as cupping. For green coffee buyers, cupping is essential to deciding what coffees will be purchased to be featured to customers. For roasters, cupping means dialing in a roast profile to ensure the development of the coffee is just right. For quality control specialists, this means making sure every coffee that makes it out of the roastery and into coffee shops and online for purchasing is tasting excellent without any potential defects or funky flavors. For baristas, this could mean expanding one’s palate, getting familiarized with various origins. Luckily, this method of scoring or tasting coffee doesn’t have to be limited to just coffee professionals. After each use of your cupping spoon to taste coffee, be sure to rinse the spoon in the designated rinse cups. This prevents cross-contamination of coffee flavors, plus no one likes a double dipper! Taking notes of Fragrances, aromatics, flavor, and other various components of the coffee is a great method to expand your palate, understand the different senses you experience in each coffee, and immerse yourself at the cupping table. Areas to take notes in include dry aromatics, wet aromatics, breaking of the crust, and during the time you taste. Because everyone’s palate varies, you may pick up different characteristics of a coffee than the person next to you. For instance, if a coffee has nutty and chocolate like qualities, it’s probable that your partner picks up notes of caramel, while you may detect flavors of toffee; ranging on a similar spectrum, but tasting different components within that spectrum. Thanks 😊

Unveiling the Art and Science of Specialty Coffee In a world where coffee has transcended its role as a mere beverage, specialty coffee emerges as a beacon of quality, flavor, and craftsmanship. Much more than your regular cup of joe, specialty coffee takes the art of brewing to new heights, offering a sensory experience that engages the palate, nose, and even the soul. This article delves into the captivating world of specialty coffee, exploring its origins, characteristics, and the artful techniques that bring out its extraordinary flavors. The Essence Specialty coffee represents the pinnacle of coffee excellence, where every step of the production process is meticulously curated to ensure the finest quality. The journey begins with the selection of premium, meticulously grown beans. These beans are often sourced from specific regions, known as coffee “origins,” where the climate, altitude, soil, and processing methods contribute to unique flavor profiles. From Farm to Cup: The Coffee Value Chain a). Harvesting and Processing: Handpicked with precision, specialty coffee cherries undergo various processing methods, including washed, natural, and honey processing. Each method imparts distinct flavors, from the clean and vibrant notes of washed beans to the fruity and bold characteristics of naturally processed ones. b). Roasting: The roasting process is an art in itself. Roasters carefully monitor factors like temperature and time to develop the beans’ optimal flavors. Light roasts retain the beans’ origin characteristics, while darker roasts bring out deeper, smokier notes. Flavor Notes: A Symphony of Tastes Specialty coffee is celebrated for its intricate flavor profiles, which can encompass a wide range of tastes. From fruity and floral to chocolaty and nutty, these flavor notes are a result of the coffee’s origin, bean variety, processing, and roasting. Cupping, a tasting technique, helps experts identify and describe these nuanced flavors. c) Brewing The art of brewing specialty coffee involves selecting the right method to highlight the beans’ unique flavors. Techniques such as pour-over, AeroPress, French press, and espresso allow baristas and enthusiasts to customize their brewing process, extracting the ideal balance of acidity, body, and sweetness. The Experience: Beyond the Sip Drinking specialty coffee is a multisensory experience. The aroma, texture, and visual appeal complement the taste, creating a holistic encounter. Specialty cafes pay attention to ambience, presentation, and interaction, inviting coffee lovers to savor not just the drink but the entire experience. Specialty coffee embodies the fusion of artistry and science, where every aspect of cultivation, processing, roasting, and brewing is elevated to perfection. With its diverse flavor spectrum and emphasis on ethical practices, specialty coffee has redefined how we perceive and enjoy this beloved beverage. #coffee #entrepreneurship #startup #value