Sugar in Coffee
Sugar in Coffee Coffee in its raw state is a seed of a cherry-like fruit. It has some forms of
29 October 2024
In a recent poll, it has been revealed that coffee has overtaken tea as our beverage of choice. This is the kind of headline that is branded on every newsfeed, just to get your attention. You can call me lazy, but the context is here. The sad thing is that the majority of what is consumed is not of the highest quality. I don’t expect the average household to drink rare white tea, at £150/Kg. Having said that when you drill that down to cup costs, it isn’t a million miles away from your bagged dust that needs milk to be palatable. This also leads me to the majority of coffee consumption and the quality involved. It’s all about mass-this-and-mass-that which is highly comparable to the tea industry.
The good news is that over the last few decades, there has been a high tide of new coffee businesses, very unlike the 1870s when tea was virtually a currency and the lifeblood of the city of London.
Sugar in Coffee Coffee in its raw state is a seed of a cherry-like fruit. It has some forms of
Regenerative Agriculture in Coffee and Beyond. I recently read an interesting article that got me thinking. It reminded me of
Here is a British success story. “Careful, steady on, I hear you say!” Over 3 years in the development of
The Ever-System I know this is a trade-orientated post, but 2024 has been about having an (even more) open mind.
Are Tea and Coffee Almost the same? Today, so many people have the same reaction to maths as they have
Post World of Coffee Copenhagen 2024. In the early days of JGC the late (and great) David Williamson MD from
Is 89C the new 96?
This post is about the question of brew temperatures lowering to accommodate darker roasted lower quality coffees.
Muskhan Khanna stands out in the professional tea scene. With a university degree from Birmingham UK. It would be fair