Defining the Ever-Changing Espresso – 25 Magazine: Issue 3

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 …

Mohamed Nouh Ges’ Guide to Guatemala – 25 Magazine: Issue 3

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, …

The Coffee Cup Made from Coffee – 25 Magazine: Issue 2

Huskee Cup on espresso machine - The Coffee Cup Made from Coffee: 25 Magazine Issue 2

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 …

Fermenting a Farming System – 25 Magazine: Issue 2

Fermenting a Farming System 25 Magazine Issue 2

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 …

Peru Steps Into the Limelight – 25 Magazine: Issue 2

Peru Cup of Excellence 25 Magazine Autumn 2017

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 …

Is Arabica Washed Out? – 25 Magazine: Issue 2

Cherries on a coffee tree - is arabica washed out tom copple 25 magazine issue 2

By THOMAS COPPLE for Issue 2 of 25 Magazine Washed Arabicas – the lifeblood of the specialty sector – are under pressure. While there are some great naturally processed coffees, and even some specialty Robustas, washed Arabicas are the industry’s most prized coffees. The trouble is they’re only grown in a handful of countries, and the …