Coffee news weekly round up: UNESCO status for Espresso, Lost and Found, and some free Cupping Resources
In case you missed it. No time to browse the web for all the latest news from the world of coffee? No problem. Here’s your weekly round up of coffee news.
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Italy seeks UNESCO status for the espresso
Italy is applying for UNESCO heritage status for the espresso. What does this mean? If they’re successful, you’ll need to stick to very strict guidelines about what it looks like and how it’s brewed for you to call it an Espresso.
Gian Marco Centinaio, Italy’s agriculture undersecretary, says that he’s pretty sure it will be granted, because “It is an authentic ritual and an expression of our sociality that distinguishes us around the world.”
Irish Cafe “Lost & Found” have got a nifty new redesign
“Waves, dunes and landscape references integrate nature throughout, reinforcing the indisputable relationship between the brand and the coast”
Sandbox Smart R2 Coffee Roaster, “the home roaster that takes your morning coffee to the next level!”
Currently going nuts on Kickstarter.
Meet the QuinSpin, an automatic portafilter cleaner
No more banging and crashing behind the counter! The QuinSpin is an automatic portafilter cleaner, and it looks pretty good.
And now, the Cup Hero (yep, another Kickstarter gadget)
“In July of 2020, Connor Feeney watched a family member make their morning cup of coffee with a disposable coffee pod. When the spent coffee pod was thrown into the garbage, a simple question arose – Is that really the only option?“
Starbucks launch the Baya Energy Drink (it’s not coffee)
Now, where did this one come from? We’re not sure, but here it is. Three fruit-flavoured, caffeinated energy drinks.
More details here if you’re that interested…
Lastly, the Sustainable Coffee Institute (SCI) has launched a new Cupping Form and Protocols
“At the heart of the new form is the concept of description, which SCI contends is a more useful means than discrimination (“pass/fail”) through which to evaluate coffees, particularly as advancements in post-harvest processing proliferate. Eschewing the binary method of evaluation in favor of description better helps cuppers measure qualities such as fermentation, sweetness or balance, the group suggests.”
Download the Cupping Form here, and get the Cupping Protocol here.
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