31 Oct 2017

Is Specialty Coffee Safe?

What are the Food Safety Concerns for Green Coffee?




There is a lot of confusion and misinformation about food safety and coffee, and food safety and specialty coffee. Since May this year roasters in the USA need to have a food safety system in place in order to be in compliance with FSMA. The EU, which has had quite a strong food safety system in place for a long time, also has started checking coffee roasters more and more the last couple of years. Where specialty roasters, especially smaller ones, have been able to fly under the radar, they are now being asked to proof their product is safe to consume.

13 Aug 2017

Coffee Crawl Lima Edition

Where to drink coffee in Lima, Peru


There is a whole lot of coffee in...Lima.

I had the good fortune to travel to Peru this August to see several producers during the harvest season, travelling to San Ignacio in Cajamarca and to Rodriguez de Mendoza in Amazonas. Which was an amazing experience. Peru is such an amazing, beautiful country. 

If that was not lucky enough, I also had the pleasure to be able to stay in Lima two days, and got to visit some of the amazing cafes in Lima. I was able to set foot into seven of them. But, there are many, many more. And all of them are more inspiring than the next. 

Serving only Peru, you get the freshest of the freshest harvest, and although the espresso culture is more prominent, pour-over is available, pretty much, everywhere.

These are the seven coffeeshops I visited, and I'm planning to go back and visit an other seven!

map

23 Jul 2017

What is a Coffee Professional?

The Difference Between a Cupper and Other Coffee Professionals, and the Need for a Common Language


In December of 2015 I went to one of the Odorama events of Mediamatic. It was an evening dedicated to the vocabulary of fragrance. The whole evening was structured around the question of our sense of smell and why it is so difficult to find the words to capture what we experience. 

One of the most interesting talks was given by Ilja Croijmans, a linguist researching this very thing. Apparently Western languages are one aspect of making the act of aroma descriptors difficult. Just think about it, how many words to you know that are only dedicated to a smell?
In other languages around the globe, and specifically in some parts in Asia, there are words dedicated only to olfactory experiences; there are specific words to specific smells, and so constructs such as: 'smells like ...', are not necessary.
Ilja wanted to know if in Western society the fact that we find it difficult to describe smells is due to this lack of specific defining words, or if there is an other layer of explanation: do we simply not get enough practise?

To test this
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