ELIZABETH DOERR talks to the team at 1951 Coffee Company in Issue 3 of 25 Magazine. You may have heard of the country Bhutan. You may have heard about its lush jagged peaks due to its perch at the eastern base of the Himalayas. You may have heard that Bhutan exceeds in “Gross National Happiness,” …
Baristas – the creative professionals behind the coffee bar – are constantly experimenting with coffee, finding new ways to explore flavor, and using taste and customer feedback to refine formulas and recipes. A steady supply of new espresso machines, grinders, brewing devices, and other tools changes the playing field, leading to new ideas and fresh …
This welcome and openness became increasingly important to me as I grew up, moving from Somalia to the UAE, and later to Denmark. You greatly appreciate it when you receive a warm-hearted reception in a new country. MOHAMED NOUH GES, a director of the Somali Coffee Association and advisor to the Somali Ministry of Agriculture, …
PHYLLIS JOHNSON shares her story in Issue 3 of 25 Magazine. Patience is one of the greatest assets. As an advocate for diversity I’ve learned that I can never lose sight of the need to help bring about change and that my success alone is not enough. Why write about my experience as a woman …
RUTH HEGARTY examines the pros and cons of geographical indications in Issue 3 of 25 Magazine. Prosciutto di Parma or “Parma ham” bears a brand, the outline of a crown with the word “PARMA” inside it, given to it by the consorzio (or producer consortium) who oversee its production and marketing. On the packaged product …
HuskeeCup, manufactured with discarded coffee husks, launched successfully on the Kickstarter crowdfunding platform in June and goes into pre-production this autumn. As the Sustainable Sourcing Manager of Taylors of Harrogate and the Sustainability Committee Co-Chair of the British Coffee Association, DR. KRISZTINA SZALAI, has a keen interest in innovative and sustainable products. She interviewed Saxon …
Interview by CHEE LU for Issue 2 of 25 Magazine Though Taichung is quite big, I always walk when visiting downtown. If you are planning to visit this beautiful city, I recommend renting a motorcycle. Ride around and you too will find a favorite corner. There are many great places to visit in Taichung and top …
BRONWEN PERCIVAL offers an insight from the specialty cheese industry in Issue 2 of 25 Magazine Like coffee, cheese is a fermented food. But unlike coffee producers, the cheese industry has largely relied on commercial starter cultures – strains of bacteria with defined properties – to drive its fermentations for over a century. Most cheesemakers regard …
By ANTONY WATSON for Issue 2 of 25 Magazine More than 300 years ago, what we now call the Age of Enlightenment was heralded by the advent of coffee houses across Asia Minor and Europe. In London, they became centers of innovation as customers, for the price of a penny, could gain access to a …
Photo: Jonathan Meadows By DARRIN DANIEL and GEOFF WATTS for Issue 2 of 25 Magazine Cup of Excellence (COE) is an explosive catalyst for change that has unlocked the door to advancement for growers in every country it operates, forever altering the trajectory of both individual farmers and entire regions. With 117 competitions conducted and 2,975 …