"There are not many things done repeatedly day after day, but drinking coffee is one of them. Coffee is one of the most popular beverages in the world and essential part of daily life to many. Cafés are visited for different reasons, whether to work or socialise, but often a cup of coffee is enjoyed on side. Cafés aim to ensure good coffee for their customers. Though, farming that brewed cup of coffee requires a significant amount of resources. Environmental sustainability is perhaps one of the most pressing issues in the modern world. Increase in environmental efforts on the commercial stage leads people to expect cafés too to take sustainability seriously. This thesis focuses on the final phase of the value chain of coffee, consumption, with a focus on the coffee buying process of cafés. The purpose of this thesis is to find out what factors have an effect on the decisions cafés in Helsinki make about the coffee they buy. In this thesis, coffee buying is viewed as the action of cafés buying coffee from a roastery. The thesis examines the decisions made by the person in charge of buying coffee in a café and is limited to cafés located in the capital city of Finland. The objective is to determine the main factors that influence the buying of coffee in cafés located in Helsinki, and the research question and investigative questions are created based on this objective. The investigative questions aim to find out the criteria set for the bought coffee, the thoughts on the future of coffee and the sustainable operations in and outside of coffee buying in the selected cafés. Two major topics, coffee and sustainability, are addressed in the literature review. The theory helps to describe the key concerns related to the cultivation and purchase of coffee. This thesis uses the qualitative approach of data collection, in the form of semi-structured interviews. In total of five interviews were conducted during April 2020. Together with literature review, the interviews with the selected cafés prove that coffee buying should be done with sustainability in mind. The interview findings show that importance of good coffee and sustainable actions as part of business are evident. The views on sustainability and actions taken differ between cafés. The cafés all find it important to buy coffee that tastes good and is of good quality. The findings reveal that all cafés buy their coffee from a roastery and trust the roastery to offer them best possible coffee. Though, the research showed that the taste is not the only important thing to keep in mind. Availability of coffee at the time the coffee is bought is also considered important. Also, for every coffee purchase the cafés make, they cast a vote for environmental sustainability, for labour conditions and global justice. The research made it relatively clear that the majority of Finnish consumers are not too interested in the quality, taste, origin or sustainability of coffee. These four factors mentioned, however, greatly influence the decisions related to coffee buying in cafés"

The objective of this study was to evaluate the volatile composition and the sensory effect of the presence of Quaker beans in natural specialty coffee beverage and, consequently, to confront the requirement of the Specialty Coffee Association regarding the total absence of Quaker beans in a natural specialty coffee batch. Sensory analysis and volatile composition were performed for three different colorations of Quaker beans, added separately to natural specialty coffee samples at seven different concentrations. Beans with color equal to or above Agtron 82.8 negatively affected the sensory characteristics of natural specialty coffee only from the presence of 7 Quaker beans in one cup (65 beans). Through the analysis of volatile composition, volatile compounds formed during roasting were identified in Quaker beans from precursors present in raw immature beans. Therefore, the color and sensory characteristics of Quaker are a consequence of the chemical composition of an immature bean.

The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

El objetivo de la tesis es analizar y determinar la diferencia entre los costos de producción del café especial con certificación orgánica, así como del café especial sin certificación, determinando así su rentabilidad para el productor de la provincia de Jaén (Cajamarca, Perú) para el año 2018. Con tal fin, se realizaron entrevistas a una muestra de 24 productores cafetaleros divididos en 12 productores de café especial con certificación orgánica (CECO) y 12 productores de café especial sin certificación (CESC), a quienes se aplicaron entrevistas e hicieron anotaciones de campo. En tanto, se recopiló información relacionada a identificar los procesos productivos y de los costos de producción de los tipos de café en mención.

How does your favorite Barista create your Cafee Latte or your Flat White? Yes, it's a known fact that drinking black is a much healthier option but sometimes drinking coffee with milk just tastes awesome. Whichever way we like it, adding milk in our coffee does give texture and softens the bitterness in coffee.
Properly steamed microfoam brings out the natural sweetness that milk offers into your cup of coffee.

Let's read what's the impact of milk in our coffee - the good and the bad.

Brazil is the world's leading coffee exporter, contributing billions of dollars to the global food economy. Yet, a majority of Brazilian coffee farms are operated by 'smallholders', producers with relatively small properties and primarily reliant on family labor. While previous work indicates that climate change will decrease the area suitable for coffee production in Brazil, no study has assessed the impacts of climate change on coffee yields or the relative exposure and vulnerability of coffee producing regions to changes in climate hazards (climate-associated losses in yield). To address these knowledge gaps, we assess the sensitivity of coffee yields to temperature and precipitation variation from 1974 to 2017 to map coffee climate hazards. Next, we identify which coffee producing regions in Brazil have the highest exposure to climate hazards due to high dependence of coffee production as a proportion of agricultural area. Finally, we generate a Vulnerability Index to identify which regions are theoretically least able to adapt to climate hazards. Our study finds that since 1974, temperatures in Brazilian coffee growing municipalities have been increasing by ~0.25 °C per decade and annual precipitation has been decreasing during the blooming and ripening periods. This historical climate change has already resulted in reductions in coffee yield by more than 20% in the Southeast of Brazil. Minas Gerais, the largest coffee producing state in Brazil, has among the highest climate hazard and overall climate risk, exacerbated by ongoing coffee expansion. Additionally, many municipalities with the lowest adaptive capacity, including the country's mountainous regions, also have high climate exposure and hazards. Negative climate hazard and exposure impacts for coffee producing regions could be potentially offset by targeting climate adaptation support to these high-risk regions, including research, extension, and credit subsidies for improved coffee varieties, irrigation, and agroforestry and diversifying agricultural production.

In Ethiopia, the wastewater generated from coffee processing industries is often directly discharged to the river due to lack of monitoring facilities. This resulting in water contamination causing risks to entire ecological system and human well-being of the society needs an urgent attention by the environment specialists. Hence, the current research is aimed to investigate the potential of Moringa stenopetala seed powder for the improvement of physicochemical and bacteriological load of coffee processing wastewater. The optimization of adsorbent dose and contact time on the reduction of turbidity and COD were done by the standard method. The Moringa stenopetala seeds were collected from Dilla University campus and ground to fine powder. The obtained powder was characterized by scanning electron microscope and X-ray diffractometer and wastewater was collected from coffee processing site. The SEM and XRD results revealed that Moringa stenopetala seed powder having an amorphous morphology for retention of impurity load. After treatment with this seed powder, the physicochemical and biological quality of the wastewater was significantly improved and there is a 99.43% and 99.16% reduction of turbidity and COD were reached respectively at adsorbent dose of 80 mg L−1 and contact time of 60 min and 45 min respectively. This current research proved that Moringa stenopetala seed powder has a promising potential to improve physicochemical and biological quality of wastewater. Adopting this system can be economically, environmentally, and socially feasible to address wastewater problems. Further research on surface modification of this adsorbent is needed to enhance its removal efficiency.

Brazil is the world's leading coffee exporter, contributing billions of dollars to the global food economy. Yet, a majority of Brazilian coffee farms are operated by 'smallholders', producers with relatively small properties and primarily reliant on family labor. While previous work indicates that climate change will decrease the area suitable for coffee production in Brazil, no study has assessed the impacts of climate change on coffee yields or the relative exposure and vulnerability of coffee producing regions to changes in climate hazards (climate-associated losses in yield). To address these knowledge gaps, we assess the sensitivity of coffee yields to temperature and precipitation variation from 1974 to 2017 to map coffee climate hazards. Next, we identify which coffee producing regions in Brazil have the highest exposure to climate hazards due to high dependence of coffee production as a proportion of agricultural area. Finally, we generate a Vulnerability Index to identify which regions are theoretically least able to adapt to climate hazards. Our study finds that since 1974, temperatures in Brazilian coffee growing municipalities have been increasing by ~0.25 °C per decade and annual precipitation has been decreasing during the blooming and ripening periods. This historical climate change has already resulted in reductions in coffee yield by more than 20% in the Southeast of Brazil. Minas Gerais, the largest coffee producing state in Brazil, has among the highest climate hazard and overall climate risk, exacerbated by ongoing coffee expansion. Additionally, many municipalities with the lowest adaptive capacity, including the country's mountainous regions, also have high climate exposure and hazards. Negative climate hazard and exposure impacts for coffee producing regions could be potentially offset by targeting climate adaptation support to these high-risk regions, including research, extension, and credit subsidies for improved coffee varieties, irrigation, and agroforestry and diversifying agricultural production.

The present study explored the relationship between spot and futures coffee prices. The Correlation and Regression analysis were carried out based on monthly observations of International Coffee Organization (ICO) indicator prices of the four groups (Colombian Milds, Other Milds, Brazilian Naturals, and Robustas) representing Spot markets and the averages of 2nd and 3rd positions of the Intercontinental Exchange (ICE) New York for Arabica and ICE Europe for Robusta representing the Futures market for the period 1990 to 2019. The study also used the monthly average prices paid to coffee growers in India from 1990 to 2019. The estimated correlation coefficients indicated both the Futures prices and Spot prices of coffee are highly correlated. Further, estimated regression coefficients revealed a very strong relationship between Futures prices and Spot prices for all four ICO group indicator prices. Hence, the ICE New York (Arabica) and ICE Europe (Robusta) coffee futures prices are very closely related to Spot prices. The estimated regression coefficients between Futures prices and the price paid to coffee growers in India confirmed the positive relationship, but the dispersion of more prices over the trend line indicates a lesser degree of correlation between the price paid to growers at India and Futures market prices during the study period.

Consumers also have a role in the life cycle of coffee and should take responsibility and minimize their own impacts. Coffee is a discretionary product, and it should be considered if one can consume less of it. If consuming coffee, this study indicates that the most important issue for a consumer is to avoid wasting coffee. Consumers should also minimize water consumption during washing and rinsing coffee mugs and decanters. Increasing knowledge on sustainability aspects of coffee enables improvements in production. Consumers should also start purchasing more sustainably, when options are available.

Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.

This report presents results from a survey launched by the Internal Coffee Organisation (ICO) in May 2020 and directed to 16 exporting countries. Responses were provided by representatives to the ICO and other organisations which shared their perspectives on the local situation caused by COVID-19. The first section presents the impact of the pandemic on the coffee sector, assessing that 80% of the countries had implemented risk-management measures, such as social distancing. According to the report, even though not all the countries felt particularly affected by the measures, criticalities arose in countries starting the harvest season, due to lack of labour and employment. A decrease in income and access to finance has also been highly reported. Finally, on a local level consumption has shifted to e-commerce and delivery. In the second section, the report presents some projections on the impact of COVID-19 on the long-term sustainability of the sector indicating negative and positive factors. The last section includes the policies and support measures that the different government implemented to mitigate the impact of COVID-19 on the coffee sector. This report is particularly interesting for professionals looking at future projections of COVID-19 impact on exporting countries.

Packaging plays an important role on attracting the consumers’ attention and creating hedonic and sensory expectations, which may affect actual product experience. The present study aimed at investigating whether the colour and/or shape of design elements of packaging labels would influence sensory and hedonic judgments of specialty coffee by amateur consumers. Participants (n = 174) first evaluated their expectations of coffee acidity and sweetness by looking at the coffee package, and subsequently, their experience of the same attributes when tasting a cup of coffee, in addition to rating their liking and purchase intent. The experiment followed a 2 × 2, between-subject design for label type (green or pink, round or angular), and the same coffee was served to all participants. Multivariate analysis of variance was conducted in order to assess main effects of colour and shape of the design elements of the packaging labels as well as interactions on sensory and hedonic ratings. Both colour and shape significantly affected consumers’ sensory expectations (pre-tasting ratings) regarding the specialty coffee, but they had no significant effect on post-tasting (actual perception) sensory ratings. Interactions between colour × shape were found to affect the hedonic measures. The coffee associated with the congruent labels (i.e., angular/green or the round/pink) received higher liking and purchase intent ratings than the one associated with the incongruent labels (i.e., angular/pink and the round/green). The implications of these results for the design of coffee packaging that convey some functional benefit as well as possible directions for future research are discussed.

In recent years, the trend in coffee consumption has increased rapidly in various countries, especially in Indonesia. The government has predicted that there will be a significant increase in domestic coffee consumption in the coming years-the central government plans to increase the role of coffee commodities in the national and global circular economy. A central government with the Ministries of Agriculture, Industry, Trade, together, have the confidence to increase the value and quantity of exports through increasing productivity in the coming years through various regulations that have been mature and published. Unfortunately, based on the perspective of the downstream chain or farmers, the central government is less aware of various productivity and sustainability issues arising in the field. For decades, the national coffee production has indeed increased, but due to various issues such as land productivity, seed quality, human resource management strategies on coffee and even exchange rates, slowly and volatilely, there has been a decline in coffee production. The primary objective of this study is to provide a general analysis of coffee commodities at the national level with analysis of government regulations, provide information on applicable regulations, and pay attention to current issues that affect the conditions of coffee production. The policy review section aims to clarify the functions, responsibility, and consistency of the applicable regulation that offers the opportunity to engage with people involved in the Indonesian coffee development. At the end of this study, a section describes the draft plans and strategies of the central government in increasing the value of coffee commodities in the new 2020 cabinet.

How do we contribute in eliminating carbon footprint? Today, we are sharing a part of the Coffee's Carbon Footprint series courtesy of United Baristas. The espresso machine uses a lot of energy and is one of the most intensive appliances in a coffee shop and coffee making is a key cause of coffee's carbon footprint.

The purpose of this article is to explore how we can reduce coffee’s carbon footprint by tackling the emissions caused by making coffee using the espresso machine.