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Die dotCross -koffieprojek: 'n inleiding

Die dotCross -koffieprojek: 'n inleiding


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Volgens 'n konserwatiewe skatting sou sewentig persent van julle wat hierdie publikasie lees, julleself as koffiedrinkers beskou. Sommige van julle hou van maer latte, ander hou van swart koffie en ander verkies 'n koppie met melk en/of suiker. Hoe dit ook al sy, koffie is ongetwyfeld een van die gewildste drankies op die kampus, miskien selfs meer as die alomteenwoordige Rum & Coke. Ons drink baie daarvan, maar hoeveel weet ons daarvan? By UChicago is ons almal besig om kennis na te streef, en hierdie rubriek het ten doel om 'n gesprek oor koffie te begin en te onderhou.

Die skrywers van hierdie rubriek is Aaron en James, van die dotCross Coffee Project. Vir diegene wat nie weet of net 'n bietjie van ons weet nie, laat ons u die afslag gee. Die dotCross -koffieprojek is op die been gebring om die waardering van koffie as 'n kunsvlyt en 'n kunsvlyt, soos wyn of kaas, te kweek. Koffie is nie net 'n swart, donker, bitter kafeïenbron nie. Dit is veel meer as dit, en ons wil nie hê dat die ander aspekte daarvan verlig moet word nie. Koffie is propvol geur en daar is die afgelope paar jaar 'n toenemende waardering daarvoor. As u nie koffie gedrink het wat die beste beskryf kan word as appel- of jasmynnote, sitrus of druiwesuur nie, dink ons ​​dit is tyd dat u dit doen. Ons hoop dat hierdie rubriek 'n gids sal wees vir u reis deur die wêreld van koffie: beide in terme van koffie drink en om te weet waar koffie vandaan kom.

'N Bietjie oor ons. Ons is albei Singaporeërs, met 'n hoofvak in ekonomie (ha.) En ons het verskillende agtergronde in koffie. Op die oomblik voer ons die dotCross -projek uit met behulp van 'n paar ander, en die projek doen 'n paar dinge. Onlangs het ons met die hulp van die ongewone fonds en 'n handjievol vennote koffiebroubars (gratis koffie) en werkswinkels vir koffie (gratis kennis) op die kampus aangebied. Op ware manier in UChicago bestee ons baie tyd aan die leer van koffie en deel ons al ons bevindinge saam met 'n hele klomp koffieverwante nuus op ons Tumblr en Facebook.

Ons wil hierdie kolom vir almal van alle agtergronde vir koffie toeganklik hou. As u enige vrae het oor die dinge wat ons skryf, of eintlik enige vrae, kontak ons ​​op [email protected], en/of hou van ons op facebook.com/dotcrosscoffee. Dit is tog 'n gesprek.

Die berig The dotCross Coffee Project: An Introduction verskyn eers op die Spoon University.


Hoe om die perfekte koppie koffie te brou

Ons wil almal die perfekte koppie koffie brou, maar baie van ons kry nie eers 'n 'goeie' koppie koffie nie, of selfs gemiddeld, of miskien nie eens onder nie.

Rodrigo Chavez, Texas A & ampM AgriLife Center for Coffee Research and Education, koffieopleiding en programdirekteur, Bryan-College Station, het 'n paar nuttige wenke oor hoe om 'n goeie koppie koffie te brou en wat die aankoop van goeie koffie werklik beteken vir u en die boere wat verbou die boontjies.

Spesiale koffie en 100% Arabica -bone is 'n goeie manier om u perfekte koppie koffie te begin. (Foto met vergunning van Joshua Frazier)

Kies die beste koffiebone: spesiale koffie

Die beste kwaliteit boontjies wat u kan kry, word aangedui as 'spesiale koffie en 100% Arabica -bone'. Daar is vier eienskappe van koffie: smaak, reuk, suurheid en liggaam.

As u boontjies koop, is dit die beste om 'n spesiale koffie met een oorsprong te kies, waar die etiket inligting bevat, soos die hoogte van die boontjies, die proses waarvoor die boontjies berei word, soos natuurlik, heuning of gewas, die land en streek is die boontjies verbou, en natuurlik die verskeidenheid koffiebone. Die boontjies moet nie donker en olierig wees nie - dit moet bruin wees en amper droog lyk.

Spesiale koffie is ingedeel en gesorteer voordat dit gebraai word, met min of geen gebreke soos swam, insekskade of misvorming.

"Nadat dit gebraai is - medium gebraai gee 'n beter aroma en geur - moet koffie gedrink word, of geproe word, en volgens die eienskappe daarvan geëvalueer word en 'n koppie -telling gegee word," het Chavez gesê.

As dit 80 punte of meer maak, word dit spesiale koffie. Enigiets onder 80 punte word as kommersiële koffie beskou. Premium koffie het nie 'n kwaliteitstelsel nie, dit is meer 'n persepsie as 'n versekering van kwaliteit.

'As u meer spesiale koffie drink, kan u boere eintlik help deur die vraag na koffie van goeie gehalte te verhoog, wat die boer moet voorsien, en in ruil daarvoor 'n beter prys vir hul oes kry. Dit sal ook die koffiebedryfsketting dwing om na die beter te verander. ”

Hoe om jou boontjies te maal

Die eerste eienskap wat jy verloor as jy boontjies maal, is die reuk. As u nie u eie boontjies maal nie, beveel Chavez aan om te begin. 'Dit is die beste manier om te verseker dat u die beste uit u boontjies haal.'

Hy beveel ook aan om die grootte van die maal aan te pas volgens die metode van brou:

  • Groot of grof, soos seesout, grond vir Franse pers.
  • Medium growwe gronde, soos sand, vir die brou van masjiene en oorloop.
  • Fyn of ekstra fyn, soos tafelsout of meel, gronde vir espresso en Turkse koffie.

Beste metodes om koffie te maak

'Om die beste koffie te kry, is 'n oplossing om oor te gooi,' sê Chavez.

Die meeste huishoudings het 'n verwarmingsplaat onder hul koffiemasjien, wat een van die ergste dinge vir koffie is. Sodra die koffie klaar is, moet u nie voortgaan om hitte toe te pas nie. Met ekstra hitte brand die koffie en word dit binne minute baie suur. Dit is dus die beste om koffie warm te hou, eerder as om dit op 'n warm plaat te laat sit om dit verder te verhit.

Giet-metodes verwyder hierdie moontlikheid en maak seker dat u die beste koppie kry. Chavez het gesê dit is die wag werd.

Goeie water is die sleutel

'Aangesien water 98,7% van 'n koppie koffie uitmaak, is goeie water noodsaaklik,' het Chavez gesê. "As u dus kraanwater met chloor gebruik, neem dit baie van u koffiesmaak weg en is dit soortgelyk aan die toevoeging van 'n geurmiddel."

Om die beste resultate te verkry, gebruik gefiltreerde water of gebottelde water en vermy die gebruik van omgekeerde osmose.

Water vir die stortingsmetodes moet ongeveer 200 grade wees vir die beste brou.

Dit is 'n resep

Daar is 'n verhouding tussen koffie en water, net soos enige ander kookresep, het hy verduidelik. Dit begin alles met die braai. Die koffie het 'n piekagtige geur na 'n medium braai.

Gewoonlik neem dit 15 tot 17 eenhede water tot een eenheid koffie om die maksimum ekstraksie te bereik en al die goeie geure vry te stel. Voeg meer water by en dit word te waterig, en as daar nie genoeg is nie, word dit te sterk. As die maalwerk te fyn is, mors al die koffie uit die masjien, en die geur word te sterk en suur. As dit te grof is, word daar nie genoeg geure onttrek nie en word koffie weer waterig.

Help 'n boer, help 'n gesin

Die Norman Borlaug Institute en die Center for Coffee Research and Education het 'n projek in Sentraal -Amerika wat saam met boere werk om hul sakeplanne te verbeter. (Foto met vergunning van Rodrigo Chavez)

Koffieproduserende lande is van die armste lande ter wêreld. Hulle het die meeste armoede, maar voeding is ook laag en die misdaadsyfer is hoog. Die koffergordel staan ​​ook bekend as die armoedegordel van die wêreld, het Chavez verduidelik.

As gevolg van die oorproduksie van kommersiële koffie, staan ​​produsente rekord lae pryse in die gesig. 'N Algemene praktyk onder klein koffieboere is om eers hul eie koffie te oes en dan op groter koffieplantasies werk te soek om hul inkomste aan te vul. Maar as gevolg van lae koffiepryse, haal baie groter plase nie al hul koffie nie, wat die aanvullende inkomste tot kleinboere beperk, en dit kan selfs die behoefte aan ander lande moontlik maak om ander werksgeleenthede te besoek.

Die Norman Borlaug Instituut en die Sentrum vir Koffie -navorsing en -opvoeding het 'n projek in Sentraal -Amerika wat saam met boere werk om hul sakeplanne te verbeter en het te doen met een van die grootste probleme wat koffie het: koffieblaarroes. 'Dit is 'n swam wat ontwikkel het en immuun is vir byna alle swamdoders,' het Chavez gesê.

Die doelwitte van die projek sluit in die bekendstelling van die nuwe variëteite koffie of basters, die opening van nuwe markte en werksgeleenthede, die bevordering van navorsingskapasiteit, opleiding en die implementering van onder meer slim landboupraktyke.

Dit is 'n proses om 'n voordelige variëteit te word, maar dit is die moeite werd vir boere.

"Die plant moet gedurende sewe of agt verskillende siklusse geënt word voordat dit eintlik 'n roesbestande baster word," het Chavez gesê. 'Die koffieplant kan dus nie net meer roes verdra nie, maar kan ook meer koffie produseer.

Hierdie baster is 'n voortydige plant en begin 'n jaar vroeër as ander koffiesoorte produseer, dus kry boere 'n opbrengs op die belegging 'n jaar voor die meeste koffieplante.

By die oes van koffiebome word die produk in koffiesakke wat normaalweg 80-100 pond weeg, na die meule vervoer. Maar met hierdie baster, meld boere dat dieselfde sakke nou 120 pond of meer weeg. Aangesien koffie volgens gewig betaal word, gaan dit oor na ekstra inkomste.

'Ons leer hulle ook hoe om 'n mikro -onderneming te doen, hoe om die koffie te braai en te verkoop en alles aan die koffie te doen om waarde aan hul plantasies toe te voeg,' het hy gesê. “Baie boere het sitroengras aan hul plantasies bekendgestel en plant nou sitroengras wat tussen die koffiebome groei. Dit word geoes en verkoop om tee te maak. ”

Deur 'n geleerde aankoop te doen, hou kopers dalk net 'n gesin bymekaar en nog 'n klein onderneming aan die gang.


Hoe om die perfekte koppie koffie te brou

Ons wil almal die perfekte koppie koffie brou, maar baie van ons kry nie eers 'n 'goeie' koppie koffie nie, of selfs gemiddeld, of miskien nie eens onder nie.

Rodrigo Chavez, Texas A & ampM AgriLife Center for Coffee Research and Education, koffieopleiding en programdirekteur, Bryan-College Station, het 'n paar nuttige wenke oor hoe om 'n goeie koppie koffie te brou en wat die aankoop van goeie koffie werklik beteken vir u en die boere wat groei die boontjies.

Spesiale koffie en 100% Arabica -bone is 'n goeie manier om u perfekte koppie koffie te begin. (Foto met vergunning van Joshua Frazier)

Kies die beste koffiebone: spesiale koffie

Die beste kwaliteit boontjies wat u kan kry, word aangedui as 'spesiale koffie en 100% Arabica -bone'. Daar is vier eienskappe van koffie: smaak, reuk, suurheid en liggaam.

As u boontjies koop, is dit die beste om 'n spesiale koffie met een oorsprong te kies, waar die etiket inligting bevat, soos die hoogte van die boontjies, die proses waarvoor die boontjies berei word, soos natuurlik, heuning of gewas, die land en streek is die boontjies verbou, en natuurlik die verskeidenheid koffiebone. Die boontjies moet nie donker en olierig wees nie - dit moet bruin wees en amper droog lyk.

Spesiale koffie is ingedeel en gesorteer voordat dit gebraai word, met min of geen gebreke soos swam, insekskade of misvorming.

"Nadat dit gebraai is - medium gebraai gee 'n beter aroma en geur - moet koffie gedrink word, of geproe word, en volgens die eienskappe daarvan geëvalueer word en 'n koppie -telling gegee word," het Chavez gesê.

As dit 80 punte of meer maak, word dit spesiale koffie. Enigiets onder 80 punte word as kommersiële koffie beskou. Premium koffie het nie 'n kwaliteitstelsel nie, dit is meer 'n persepsie as 'n versekering van kwaliteit.

'As u meer spesiale koffie drink, kan u boere eintlik help deur die vraag na koffie van goeie gehalte te verhoog, wat die boer moet voorsien, en in ruil daarvoor 'n beter prys vir hul oes kry. Dit sal ook die koffiebedryfsketting dwing om na die beter te verander. ”

Hoe om jou boontjies te maal

Die eerste eienskap wat jy verloor as jy boontjies maal, is die reuk. As u nie u eie boontjies maal nie, beveel Chavez aan om te begin. 'Dit is die beste manier om te verseker dat u die beste uit u boontjies haal.'

Hy beveel ook aan om die grootte van die maal aan te pas volgens die metode van brou:

  • Groot of grof, soos seesout, grond vir Franse pers.
  • Medium growwe gronde, soos sand, vir die brou van masjiene en oorloop.
  • Fyn of ekstra fyn, soos tafelsout of meel, gronde vir espresso en Turkse koffie.

Beste metodes om koffie te maak

'Om die beste koffie te kry, is 'n oplossing om oor te gooi,' sê Chavez.

Die meeste huishoudings het 'n verwarmingsplaat onder hul koffiemasjien, wat een van die ergste dinge vir koffie is. Sodra die koffie klaar is, moet u nie voortgaan om hitte toe te pas nie. Met ekstra hitte brand die koffie en word dit binne enkele minute baie suur. Dit is dus die beste om koffie warm te hou, eerder as om dit op 'n warm plaat te laat sit om dit verder te verhit.

Giet-metodes verwyder hierdie moontlikheid en maak seker dat u die beste koppie kry. Chavez het gesê dit is die wag werd.

Goeie water is die sleutel

'Aangesien water 98,7% van 'n koppie koffie uitmaak, is goeie water noodsaaklik,' het Chavez gesê. 'As u dus kraanwater met chloor gebruik, neem dit baie van u koffiesmaak weg en is dit soortgelyk aan die toevoeging van 'n geurmiddel.

Om die beste resultate te verkry, gebruik gefiltreerde water of gebottelde water en vermy die gebruik van omgekeerde osmose.

Water vir die stortingsmetodes moet ongeveer 200 grade wees vir die beste brou.

Dit is 'n resep

Daar is 'n verhouding tussen koffie en water, net soos enige ander kookresep, het hy verduidelik. Dit begin alles met die braai. Die koffie het 'n piekagtige geur na 'n medium braai.

Gewoonlik neem dit 15 tot 17 eenhede water tot een eenheid koffie om die maksimum ekstraksie te bereik en al die goeie geure vry te stel. Voeg meer water by en dit word te waterig, en as daar nie genoeg is nie, word dit te sterk. As die maalwerk te fyn is, mors al die koffie uit die masjien, en die geur word te sterk en suur. As dit te grof is, word daar nie genoeg geure onttrek nie en word koffie weer waterig.

Help 'n boer, help 'n gesin

Die Norman Borlaug Institute en die Center for Coffee Research and Education het 'n projek in Sentraal -Amerika wat saam met boere werk om hul sakeplanne te verbeter. (Foto met vergunning van Rodrigo Chavez)

Koffieproduserende lande is van die armste lande ter wêreld. Hulle het die meeste armoede, maar voeding is ook laag en die misdaadsyfer is hoog. Die koffergordel staan ​​ook bekend as die armoedegordel van die wêreld, het Chavez verduidelik.

As gevolg van die oorproduksie van kommersiële koffie, staan ​​produsente rekord lae pryse in die gesig. 'N Algemene praktyk onder klein koffieboere is om eers hul eie koffie te oes en dan op groter koffieplantasies werk te soek om hul inkomste aan te vul. Maar as gevolg van lae koffiepryse, haal baie groter plase nie al hul koffie nie, wat die aanvullende inkomste tot kleinboere beperk, en dit kan selfs die behoefte aan ander lande moontlik maak om ander werksgeleenthede te besoek.

Die Norman Borlaug -instituut en die Sentrum vir Koffie -navorsing en -opvoeding het 'n projek in Sentraal -Amerika wat saam met boere werk om hul sakeplanne te verbeter en het te doen met een van die grootste probleme wat koffie het: koffieblaarroes. 'Dit is 'n swam wat ontwikkel het en immuun is vir byna alle swamdoders,' het Chavez gesê.

Die doelwitte van die projek sluit in die bekendstelling van die nuwe variëteite koffie of basters, die opening van nuwe markte en werksgeleenthede, die bevordering van navorsingskapasiteit, opleiding en die implementering van onder meer slim landboupraktyke.

Dit is 'n proses om 'n voordelige variëteit te word, maar dit is die moeite werd vir boere.

"Die plant moet gedurende sewe of agt verskillende siklusse geënt word voordat dit eintlik 'n roesbestande baster word," het Chavez gesê. 'Die koffieplant kan dus nie net meer roes verdra nie, maar kan ook meer koffie produseer.

Hierdie baster is 'n voortydige plant en begin 'n jaar vroeër as ander koffiesoorte produseer, dus kry boere 'n opbrengs op die belegging 'n jaar voor die meeste koffieplante.

By die oes van koffiebome word die produk in koffiesakke wat normaalweg 80-100 pond weeg, na die meule vervoer. Maar met hierdie baster, meld boere dat dieselfde sakke nou 120 pond of meer weeg. Aangesien koffie per gewig betaal word, word dit 'n ekstra inkomste.

'Ons leer hulle ook hoe om 'n mikro -onderneming te doen, hoe om die koffie te braai en te verkoop en alles aan die koffie te doen om waarde aan hul plantasies toe te voeg,' het hy gesê. “Baie boere het sitroengras aan hul plantasies bekendgestel en plant nou sitroengras wat tussen die koffiebome groei. Dit word geoes en verkoop om tee te maak. ”

Deur 'n geleerde aankoop te doen, hou kopers dalk net 'n gesin bymekaar en nog 'n klein onderneming aan die gang.


Hoe om die perfekte koppie koffie te brou

Ons wil almal die perfekte koppie koffie brou, maar baie van ons kry nie eers 'n 'goeie' koppie koffie nie, of selfs gemiddeld, of miskien nie eens onder nie.

Rodrigo Chavez, Texas A & ampM AgriLife Center for Coffee Research and Education, koffieopleiding en programdirekteur, Bryan-College Station, het 'n paar nuttige wenke oor hoe om 'n goeie koppie koffie te brou en wat die aankoop van goeie koffie werklik beteken vir u en die boere wat verbou die boontjies.

Spesiale koffie en 100% Arabica -bone is 'n goeie manier om u perfekte koppie koffie te begin. (Foto met vergunning van Joshua Frazier)

Kies die beste koffiebone: spesiale koffie

Die beste kwaliteit boontjies wat u kan kry, word aangedui as 'spesiale koffie en 100% Arabica -bone'. Daar is vier eienskappe van koffie: smaak, reuk, suurheid en liggaam.

As u boontjies koop, is dit die beste om 'n spesiale koffie met een oorsprong te kies, waar die etiket inligting bevat, soos die hoogte van die boontjies, die proses waarvoor die boontjies voorberei word, soos natuurlik, heuning of gewas, die land en streek is die boontjies verbou, en natuurlik die verskeidenheid koffiebone. Die boontjies moet nie donker en olierig wees nie - dit moet bruin wees en amper droog lyk.

Spesiale koffie is ingedeel en gesorteer voordat dit gebraai word, met min of geen gebreke soos swam, insekskade of misvorming.

"Nadat dit gebraai is - medium gebraai gee 'n beter aroma en geur - moet koffie gedrink word, of geproe word, en volgens die eienskappe daarvan geëvalueer word en 'n koppie -telling gegee word," het Chavez gesê.

As dit 80 punte of meer maak, word dit spesiale koffie. Enigiets onder 80 punte word as kommersiële koffie beskou. Premium koffie het nie 'n kwaliteitstelsel nie, dit is meer 'n persepsie as 'n versekering van kwaliteit.

'As u meer spesiale koffie drink, kan u boere eintlik help deur die vraag na koffie van goeie gehalte te verhoog, wat die boer moet voorsien, en in ruil daarvoor 'n beter prys vir hul oes kry. Dit sal ook die koffiebedryfsketting dwing om na die beter te verander. ”

Hoe om jou boontjies te maal

Die eerste eienskap wat jy verloor as jy boontjies maal, is die reuk. As u nie u eie boontjies maal nie, beveel Chavez aan om te begin. 'Dit is die beste manier om te verseker dat u die beste uit u boontjies haal.'

Hy beveel ook aan om die grootte van die maal aan te pas volgens die metode van brou:

  • Groot of grof, soos seesout, grond vir Franse pers.
  • Medium growwe gronde, soos sand, vir die brou van masjiene en oorloop.
  • Fyn of ekstra fyn, soos tafelsout of meel, gronde vir espresso en Turkse koffie.

Beste metodes om koffie te maak

'Om die beste koffie te kry, is 'n oplossing om oor te gooi,' sê Chavez.

Die meeste huishoudings het 'n verwarmingsplaat onder hul koffiemasjien, wat een van die ergste dinge vir koffie is. As die koffie klaar is, moet u nie voortgaan om hitte toe te pas nie. Met ekstra hitte brand die koffie en word dit binne minute baie suur. Dit is dus die beste om koffie warm te hou, eerder as om dit op 'n warm plaat te laat sit om dit verder te verhit.

Giet-metodes verwyder hierdie moontlikheid en maak seker dat u die beste koppie kry. Chavez het gesê dit is die wag werd.

Goeie water is die sleutel

'Aangesien water 98,7% van 'n koppie koffie uitmaak, is goeie water noodsaaklik,' het Chavez gesê. "As u dus kraanwater met chloor gebruik, neem dit baie van u koffiesmaak weg en is dit soortgelyk aan die toevoeging van 'n geurmiddel."

Om die beste resultate te verkry, gebruik gefiltreerde water of gebottelde water en vermy die gebruik van omgekeerde osmose.

Water vir die stortingsmetodes moet ongeveer 200 grade wees vir die beste brou.

Dit is 'n resep

Daar is 'n verhouding tussen koffie en water, net soos enige ander kookresep, het hy verduidelik. Dit begin alles met die braai. Die koffie het 'n piekagtige geur na 'n medium braai.

Gewoonlik neem dit 15 tot 17 eenhede water tot een eenheid koffie om die maksimum ekstraksie te bereik en al die goeie geure vry te stel. Voeg meer water by en dit word te waterig, en as daar nie genoeg is nie, word dit te sterk. As die maalwerk te fyn is, mors al die koffie uit die masjien, en die geur word te sterk en suur. As dit te grof is, word daar nie genoeg geure onttrek nie en word koffie weer waterig.

Help 'n boer, help 'n gesin

Die Norman Borlaug Institute en die Center for Coffee Research and Education het 'n projek in Sentraal -Amerika wat saam met boere werk om hul sakeplanne te verbeter. (Foto met vergunning van Rodrigo Chavez)

Koffieproduserende lande is van die armste lande ter wêreld. Hulle het die meeste armoede, maar voeding is ook laag en die misdaadsyfer is hoog. Die koffergordel staan ​​ook bekend as die armoedegordel van die wêreld, het Chavez verduidelik.

Weens die oorproduksie van kommersiële koffie, staan ​​produsente rekordlaagte pryse in die gesig. 'N Algemene praktyk onder klein koffieboere is om eers hul eie koffie te oes en dan op groter koffieplantasies werk te soek om hul inkomste aan te vul. Maar as gevolg van lae koffiepryse, haal baie groter plase nie al hul koffie nie, wat die aanvullende inkomste tot kleinboere beperk, en dit kan selfs die behoefte aan ander lande moontlik maak om ander werksgeleenthede te besoek.

Die Norman Borlaug -instituut en die Sentrum vir Koffie -navorsing en -opvoeding het 'n projek in Sentraal -Amerika wat saam met boere werk om hul sakeplanne te verbeter en het te doen met een van die grootste probleme wat koffie het: koffieblaarroes. 'Dit is 'n swam wat ontwikkel het en immuun is vir byna alle swamdoders,' het Chavez gesê.

Die doelwitte van die projek sluit in die bekendstelling van die nuwe variëteite koffie of basters, die opening van nuwe markte en werksgeleenthede, die bevordering van navorsingsvermoëns, opleiding en die implementering van onder meer slim landboupraktyke.

Dit is 'n proses om 'n voordelige variëteit te word, maar dit is die moeite werd vir boere.

"Die plant moet gedurende sewe of agt verskillende siklusse geënt word voordat dit eintlik 'n roesbestande baster word," het Chavez gesê. 'Die koffieplant kan dus nie net meer roes verdra nie, maar kan ook meer koffie produseer.

Hierdie baster is 'n voortydige plant en begin 'n jaar vroeër as ander koffiesoorte produseer, dus kry boere 'n opbrengs op die belegging 'n jaar voor die meeste koffieplante.

By die oes van koffiebome word die produk in koffiesakke wat normaalweg 80-100 pond weeg, na die meule vervoer. Maar met hierdie baster, meld boere dat dieselfde sakke nou 120 pond of meer weeg. Aangesien koffie volgens gewig betaal word, gaan dit oor na ekstra inkomste.

'Ons leer hulle ook hoe om 'n mikro -onderneming te doen, hoe om die koffie te braai en te verkoop en alles aan die koffie te doen om waarde aan hul plantasies toe te voeg,' het hy gesê. “Baie boere het sitroengras aan hul plantasies bekendgestel en plant nou sitroengras wat tussen die koffiebome groei. Dit word geoes en verkoop om tee te maak. ”

Deur 'n geleerde aankoop te doen, hou kopers dalk net 'n gesin bymekaar en nog 'n klein onderneming aan die gang.


Hoe om die perfekte koppie koffie te brou

Ons wil almal die perfekte koppie koffie brou, maar baie van ons kry nie eers 'n 'goeie' koppie koffie nie, of selfs gemiddeld, of miskien nie eens onder nie.

Rodrigo Chavez, Texas A & ampM AgriLife Center for Coffee Research and Education, koffieopleiding en programdirekteur, Bryan-College Station, het 'n paar nuttige wenke oor hoe om 'n goeie koppie koffie te brou en wat die aankoop van goeie koffie werklik beteken vir u en die boere wat verbou die boontjies.

Spesiale koffie en 100% Arabica -bone is 'n goeie manier om u perfekte koppie koffie te begin. (Foto met vergunning van Joshua Frazier)

Kies die beste koffiebone: spesiale koffie

Die beste kwaliteit boontjies wat u kan kry, word aangedui as 'spesiale koffie en 100% Arabica -bone'. Daar is vier eienskappe van koffie: smaak, reuk, suurheid en liggaam.

As u boontjies koop, is dit die beste om 'n spesiale koffie met een oorsprong te kies, waar die etiket inligting bevat, soos die hoogte van die boontjies, die proses waarvoor die boontjies berei word, soos natuurlik, heuning of gewas, die land en streek is die boontjies verbou, en natuurlik die verskeidenheid koffiebone. Die boontjies moet nie donker en olierig wees nie - dit moet bruin wees en amper droog lyk.

Spesiale koffie is ingedeel en gesorteer voordat dit gebraai word, met min of geen gebreke soos swam, insekskade of misvorming.

"Nadat dit gebraai is - medium gebraai gee 'n beter aroma en geur - moet koffie gedrink word, of geproe word, en volgens die eienskappe daarvan geëvalueer word en 'n koppie -telling gegee word," het Chavez gesê.

As dit 80 punte of meer maak, word dit spesiale koffie. Enigiets onder 80 punte word as kommersiële koffie beskou. Premium koffie het nie 'n kwaliteitstelsel nie, dit is meer 'n persepsie as 'n versekering van kwaliteit.

'As u meer spesiale koffie drink, kan u boere eintlik help deur die vraag na koffie van goeie gehalte te verhoog, wat die boer moet voorsien, en in ruil daarvoor 'n beter prys vir hul oes kry. Dit sal ook die koffiebedryfsketting dwing om na die beter te verander. ”

Hoe om jou boontjies te maal

Die eerste eienskap wat jy verloor as jy boontjies maal, is die reuk. As u nie u eie boontjies maal nie, beveel Chavez aan om te begin. 'Dit is die beste manier om te verseker dat u die beste uit u boontjies haal.'

Hy beveel ook aan om die grootte van die maal aan te pas volgens die metode van brou:

  • Groot of grof, soos seesout, grond vir Franse pers.
  • Medium growwe gronde, soos sand, vir die brou van masjiene en oorloop.
  • Fyn of ekstra fyn, soos tafelsout of meel, gronde vir espresso en Turkse koffie.

Beste metodes om koffie te maak

'Om die beste koffie te kry, is 'n oplossing om oor te gooi,' sê Chavez.

Die meeste huishoudings het 'n verwarmingsplaat onder hul koffiemasjien, wat een van die ergste dinge vir koffie is. As die koffie klaar is, moet u nie voortgaan om hitte toe te pas nie. Met ekstra hitte brand die koffie en word dit binne minute baie suur. Dit is dus die beste om koffie warm te hou, eerder as om dit op 'n warm plaat te laat sit om dit verder te verhit.

Giet-metodes verwyder hierdie moontlikheid en maak seker dat u die beste koppie kry. Chavez het gesê dit is die wag werd.

Goeie water is die sleutel

'Aangesien water 98,7% van 'n koppie koffie uitmaak, is goeie water noodsaaklik,' het Chavez gesê. "As u dus kraanwater met chloor gebruik, neem dit baie van u koffiesmaak weg en is dit soortgelyk aan die toevoeging van 'n geurmiddel."

Om die beste resultate te verkry, gebruik gefiltreerde water of gebottelde water en vermy die gebruik van omgekeerde osmose.

Water vir die stortingsmetodes moet ongeveer 200 grade wees vir die beste brou.

Dit is 'n resep

Daar is 'n verhouding tussen koffie en water, net soos enige ander kookresep, het hy verduidelik. Dit begin alles met die braai. Die koffie het 'n piekagtige geur na 'n medium braai.

Gewoonlik neem dit 15 tot 17 eenhede water tot een eenheid koffie om die maksimum ekstraksie te bereik en al die goeie geure vry te stel. Voeg meer water by en dit word te waterig, en as daar nie genoeg is nie, word dit te sterk. As die maalwerk te fyn is, mors al die koffie uit die masjien, en die geur word te sterk en suur. As dit te grof is, word daar nie genoeg geure onttrek nie en word koffie weer waterig.

Help 'n boer, help 'n gesin

Die Norman Borlaug Institute en die Center for Coffee Research and Education het 'n projek in Sentraal -Amerika wat saam met boere werk om hul sakeplanne te verbeter. (Foto met vergunning van Rodrigo Chavez)

Koffieproduserende lande is van die armste lande ter wêreld. Hulle het die meeste armoede, maar voeding is ook laag en die misdaadsyfer is hoog. Die koffergordel staan ​​ook bekend as die armoedegordel van die wêreld, het Chavez verduidelik.

As gevolg van die oorproduksie van kommersiële koffie, staan ​​produsente rekord lae pryse in die gesig. 'N Algemene praktyk onder klein koffieboere is om eers hul eie koffie te oes en dan op groter koffieplantasies werk te soek om hul inkomste aan te vul. Maar as gevolg van lae koffiepryse, haal baie groter plase nie al hul koffie nie, wat die aanvullende inkomste tot kleinboere beperk, en dit kan selfs die behoefte aan ander lande moontlik maak om ander werksgeleenthede te besoek.

Die Norman Borlaug Instituut en die Sentrum vir Koffie -navorsing en -opvoeding het 'n projek in Sentraal -Amerika wat saam met boere werk om hul sakeplanne te verbeter en het te doen met een van die grootste probleme wat koffie het: koffieblaarroes. 'Dit is 'n swam wat ontwikkel het en immuun is vir byna alle swamdoders,' het Chavez gesê.

Die doelwitte van die projek sluit in die bekendstelling van die nuwe variëteite koffie of basters, die opening van nuwe markte en werksgeleenthede, die bevordering van navorsingsvermoëns, onder meer opleiding en die implementering van slim landboupraktyke.

Dit is 'n proses om 'n voordelige variëteit te word, maar dit is die moeite werd vir boere.

"Die plant moet gedurende sewe of agt verskillende siklusse geënt word voordat dit eintlik 'n roesbestande baster word," het Chavez gesê. 'Die koffieplant kan dus nie net meer roes verdra nie, maar kan ook meer koffie produseer.

Hierdie baster is 'n voortydige plant en begin 'n jaar vroeër as ander koffiesoorte produseer, dus kry boere 'n opbrengs op die belegging 'n jaar voor die meeste koffieplante.

By die oes van koffiebome word die produk in koffiesakke wat normaalweg 80-100 pond weeg, na die meule vervoer. Maar met hierdie baster, meld boere dat dieselfde sakke nou 120 pond of meer weeg. Aangesien koffie volgens gewig betaal word, word dit 'n ekstra inkomste.

'Ons leer hulle ook hoe om 'n mikro -onderneming te doen, hoe om die koffie te braai en te verkoop en alles aan die koffie te doen om waarde aan hul plantasies toe te voeg,' het hy gesê. “Baie boere het sitroengras aan hul plantasies bekendgestel en plant nou sitroengras wat tussen die koffiebome groei. Dit word geoes en verkoop om tee te maak. ”

Deur 'n geleerde aankoop te doen, hou kopers dalk net 'n gesin bymekaar en nog 'n klein onderneming aan die gang.


Hoe om die perfekte koppie koffie te brou

We all want to brew the perfect cup of coffee, but many of us aren’t even getting a “good” cup of coffee, or even average, or maybe not even subpar.

Rodrigo Chavez, Texas A&M AgriLife Center for Coffee Research and Education coffee training and program director, Bryan-College Station, has some useful tips on how to brew a truly good cup of coffee and what purchasing good coffee really means for you and the farmers who grow the beans.

Specialty coffee and 100% Arabica beans are a great way to start your perfect cup of coffee. (Photo courtesy of Joshua Frazier)

Pick the best coffee beans: specialty coffee

The best quality beans you can get are labeled as “specialty coffee and 100% Arabica beans.” There are four characteristics of coffee: taste, smell, acidity and body.

When you’re purchasing beans it’s best to go for a specialty single-origin coffee where the label includes information such as the altitude the beans are grown, the process for which the beans are prepared, such as natural, honey or washed, the country and region the beans were grown, and of course the variety of coffee bean. The beans should not be dark and oily — they should be brown and look almost dry to the touch.

Specialty coffee has been graded and sorted before it is roasted, with few to no defects such as fungus, insect damage or malformation.

“Once roasted — medium roast provides better aroma and flavor — coffee should be cupped, or tasted, and, according to its characteristics evaluated and given a cupping score,” Chavez said.

If it makes 80 points or more, it becomes specialty coffee. Anything under 80 points is considered commercial coffee. Premium coffee does not have a quality scoring system, it’s more of a perception than an assurance of quality.

“If you drink more specialty coffee, you can actually help farmers by increasing the demand for good quality coffees, that the farmer will need to provide and, in return, obtain a better price for their crop. This will also force the coffee industry chain to change towards the better.”

How to grind your beans

The first characteristic you lose when grinding beans is the smell. If you aren’t grinding your own beans, Chavez recommends starting. “It’s the best way to ensure you’re getting the most out of your beans.”

He also recommends adjusting the size of the grind to fit the method of brew:

  • Large or coarse, like sea salt, grounds for French press.
  • Medium coarse grounds, like sand, for machine brewing and pour-overs.
  • Fine or extra-fine, like table salt or flour, grounds for espresso and Turkish coffee.

Best methods of brewing coffee

“To get the truly best coffee, pour-over is the way to go,” Chavez says.

Most households have a heating plate underneath their coffee machine, which is one of the worst things to do for coffee. Once the coffee is done, do not continue to apply heat to it. With extra heat, the coffee will burn and become very acidic within minutes. So, brewing then pouring it into a thermos once the coffee is done is best to keep coffee warm, rather than leaving it on a hot plate to continue heating.

Pour-over methods remove this possibility, making sure you get the best cup possible. Chavez said it’s worth the wait.

Good water is key

“Since water makes up 98.7% of a cup of coffee, good water is essential,” Chavez said. “So, if you use tap water that has chlorine, it takes away a lot of your coffee flavor and is similar to adding a flavor agent.”

To obtain the best results, use filtered water or bottled water and avoid using reverse osmosis.

Water for pour-over methods should be about 200 degrees for the best brew.

It’s a recipe

There is a coffee-to-water ratio to follow, just like any other cooking recipe, he explained. It all starts with the roast. The coffee is at peak flavor after a medium roast.

Usually, it takes 15 to 17 units of water to one unit of coffee to reach peak extraction and release all the good flavors. Add more water and it becomes too watery, and if there is not enough, it becomes too strong. If the grind is too fine, all the coffee spills from the machine and flavor becomes too strong and acidic. If it is too coarse, not enough flavors are extracted and coffee becomes watery again.

Help a farmer, help a family

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans. (Photo courtesy of Rodrigo Chavez)

Coffee producing countries are some of the poorest countries around the world. They tend to have the highest degrees of poverty, but also nutrition is low and crime rates are high. The coffee belt is also known as the poverty belt of the world, Chavez explained.

Due to overproduction of commercial coffee, producers are facing record low prices. A common practice among small coffee farmers is to harvest their own coffee first and then look for employment on larger coffee plantations to supplement their income. But due to low coffee prices, many larger farms are not harvesting all their coffee, limiting supplemental income to small farmers and may even increase the need to go out of their countries for other work opportunities.

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans and is dealing with one of the biggest problems that coffee has: coffee leaf rust. “It is a fungus that has evolved and is immune to almost all fungicides,” Chavez said.

The project goals include the introduction of the new varieties of coffee or hybrids, opening new markets and employment opportunities, strengthening research capacities, offering training and implementing smart agricultural practices, among others.

It is a process in order to become a beneficial variety, but one well worth it to farmers.

“The plant needs to be grafted throughout seven or eight different cycles before it actually becomes a rust-resistant hybrid,” Chavez said. “So, the coffee plant not only can tolerate more rust, but it can also produce more coffee.”

This hybrid is a premature plant and starts producing a year earlier than other coffee varieties, so farmers are getting a return on investment a year in advance of most coffee plants.

When harvesting coffee trees, the product is transported to the mill in coffee bags that normally weigh 80-100 pounds. But with this hybrid, farmers report the same bags now weigh 120 pounds or more. Since coffee is paid by weight, this converts to additional income.

“We are also teaching them how to do a microbusiness, how to roast and sell the coffee and do all the things to the coffee to add value to their plantations,” he said. “Many farmers have introduced lemongrass to their plantations and are now planting lemongrass that grows between the coffee trees. It is harvested and sold to make tea.”

By making an educated purchase, buyers might just be keeping a family together and another small business afloat.


How to brew the perfect cup of coffee

We all want to brew the perfect cup of coffee, but many of us aren’t even getting a “good” cup of coffee, or even average, or maybe not even subpar.

Rodrigo Chavez, Texas A&M AgriLife Center for Coffee Research and Education coffee training and program director, Bryan-College Station, has some useful tips on how to brew a truly good cup of coffee and what purchasing good coffee really means for you and the farmers who grow the beans.

Specialty coffee and 100% Arabica beans are a great way to start your perfect cup of coffee. (Photo courtesy of Joshua Frazier)

Pick the best coffee beans: specialty coffee

The best quality beans you can get are labeled as “specialty coffee and 100% Arabica beans.” There are four characteristics of coffee: taste, smell, acidity and body.

When you’re purchasing beans it’s best to go for a specialty single-origin coffee where the label includes information such as the altitude the beans are grown, the process for which the beans are prepared, such as natural, honey or washed, the country and region the beans were grown, and of course the variety of coffee bean. The beans should not be dark and oily — they should be brown and look almost dry to the touch.

Specialty coffee has been graded and sorted before it is roasted, with few to no defects such as fungus, insect damage or malformation.

“Once roasted — medium roast provides better aroma and flavor — coffee should be cupped, or tasted, and, according to its characteristics evaluated and given a cupping score,” Chavez said.

If it makes 80 points or more, it becomes specialty coffee. Anything under 80 points is considered commercial coffee. Premium coffee does not have a quality scoring system, it’s more of a perception than an assurance of quality.

“If you drink more specialty coffee, you can actually help farmers by increasing the demand for good quality coffees, that the farmer will need to provide and, in return, obtain a better price for their crop. This will also force the coffee industry chain to change towards the better.”

How to grind your beans

The first characteristic you lose when grinding beans is the smell. If you aren’t grinding your own beans, Chavez recommends starting. “It’s the best way to ensure you’re getting the most out of your beans.”

He also recommends adjusting the size of the grind to fit the method of brew:

  • Large or coarse, like sea salt, grounds for French press.
  • Medium coarse grounds, like sand, for machine brewing and pour-overs.
  • Fine or extra-fine, like table salt or flour, grounds for espresso and Turkish coffee.

Best methods of brewing coffee

“To get the truly best coffee, pour-over is the way to go,” Chavez says.

Most households have a heating plate underneath their coffee machine, which is one of the worst things to do for coffee. Once the coffee is done, do not continue to apply heat to it. With extra heat, the coffee will burn and become very acidic within minutes. So, brewing then pouring it into a thermos once the coffee is done is best to keep coffee warm, rather than leaving it on a hot plate to continue heating.

Pour-over methods remove this possibility, making sure you get the best cup possible. Chavez said it’s worth the wait.

Good water is key

“Since water makes up 98.7% of a cup of coffee, good water is essential,” Chavez said. “So, if you use tap water that has chlorine, it takes away a lot of your coffee flavor and is similar to adding a flavor agent.”

To obtain the best results, use filtered water or bottled water and avoid using reverse osmosis.

Water for pour-over methods should be about 200 degrees for the best brew.

It’s a recipe

There is a coffee-to-water ratio to follow, just like any other cooking recipe, he explained. It all starts with the roast. The coffee is at peak flavor after a medium roast.

Usually, it takes 15 to 17 units of water to one unit of coffee to reach peak extraction and release all the good flavors. Add more water and it becomes too watery, and if there is not enough, it becomes too strong. If the grind is too fine, all the coffee spills from the machine and flavor becomes too strong and acidic. If it is too coarse, not enough flavors are extracted and coffee becomes watery again.

Help a farmer, help a family

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans. (Photo courtesy of Rodrigo Chavez)

Coffee producing countries are some of the poorest countries around the world. They tend to have the highest degrees of poverty, but also nutrition is low and crime rates are high. The coffee belt is also known as the poverty belt of the world, Chavez explained.

Due to overproduction of commercial coffee, producers are facing record low prices. A common practice among small coffee farmers is to harvest their own coffee first and then look for employment on larger coffee plantations to supplement their income. But due to low coffee prices, many larger farms are not harvesting all their coffee, limiting supplemental income to small farmers and may even increase the need to go out of their countries for other work opportunities.

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans and is dealing with one of the biggest problems that coffee has: coffee leaf rust. “It is a fungus that has evolved and is immune to almost all fungicides,” Chavez said.

The project goals include the introduction of the new varieties of coffee or hybrids, opening new markets and employment opportunities, strengthening research capacities, offering training and implementing smart agricultural practices, among others.

It is a process in order to become a beneficial variety, but one well worth it to farmers.

“The plant needs to be grafted throughout seven or eight different cycles before it actually becomes a rust-resistant hybrid,” Chavez said. “So, the coffee plant not only can tolerate more rust, but it can also produce more coffee.”

This hybrid is a premature plant and starts producing a year earlier than other coffee varieties, so farmers are getting a return on investment a year in advance of most coffee plants.

When harvesting coffee trees, the product is transported to the mill in coffee bags that normally weigh 80-100 pounds. But with this hybrid, farmers report the same bags now weigh 120 pounds or more. Since coffee is paid by weight, this converts to additional income.

“We are also teaching them how to do a microbusiness, how to roast and sell the coffee and do all the things to the coffee to add value to their plantations,” he said. “Many farmers have introduced lemongrass to their plantations and are now planting lemongrass that grows between the coffee trees. It is harvested and sold to make tea.”

By making an educated purchase, buyers might just be keeping a family together and another small business afloat.


How to brew the perfect cup of coffee

We all want to brew the perfect cup of coffee, but many of us aren’t even getting a “good” cup of coffee, or even average, or maybe not even subpar.

Rodrigo Chavez, Texas A&M AgriLife Center for Coffee Research and Education coffee training and program director, Bryan-College Station, has some useful tips on how to brew a truly good cup of coffee and what purchasing good coffee really means for you and the farmers who grow the beans.

Specialty coffee and 100% Arabica beans are a great way to start your perfect cup of coffee. (Photo courtesy of Joshua Frazier)

Pick the best coffee beans: specialty coffee

The best quality beans you can get are labeled as “specialty coffee and 100% Arabica beans.” There are four characteristics of coffee: taste, smell, acidity and body.

When you’re purchasing beans it’s best to go for a specialty single-origin coffee where the label includes information such as the altitude the beans are grown, the process for which the beans are prepared, such as natural, honey or washed, the country and region the beans were grown, and of course the variety of coffee bean. The beans should not be dark and oily — they should be brown and look almost dry to the touch.

Specialty coffee has been graded and sorted before it is roasted, with few to no defects such as fungus, insect damage or malformation.

“Once roasted — medium roast provides better aroma and flavor — coffee should be cupped, or tasted, and, according to its characteristics evaluated and given a cupping score,” Chavez said.

If it makes 80 points or more, it becomes specialty coffee. Anything under 80 points is considered commercial coffee. Premium coffee does not have a quality scoring system, it’s more of a perception than an assurance of quality.

“If you drink more specialty coffee, you can actually help farmers by increasing the demand for good quality coffees, that the farmer will need to provide and, in return, obtain a better price for their crop. This will also force the coffee industry chain to change towards the better.”

How to grind your beans

The first characteristic you lose when grinding beans is the smell. If you aren’t grinding your own beans, Chavez recommends starting. “It’s the best way to ensure you’re getting the most out of your beans.”

He also recommends adjusting the size of the grind to fit the method of brew:

  • Large or coarse, like sea salt, grounds for French press.
  • Medium coarse grounds, like sand, for machine brewing and pour-overs.
  • Fine or extra-fine, like table salt or flour, grounds for espresso and Turkish coffee.

Best methods of brewing coffee

“To get the truly best coffee, pour-over is the way to go,” Chavez says.

Most households have a heating plate underneath their coffee machine, which is one of the worst things to do for coffee. Once the coffee is done, do not continue to apply heat to it. With extra heat, the coffee will burn and become very acidic within minutes. So, brewing then pouring it into a thermos once the coffee is done is best to keep coffee warm, rather than leaving it on a hot plate to continue heating.

Pour-over methods remove this possibility, making sure you get the best cup possible. Chavez said it’s worth the wait.

Good water is key

“Since water makes up 98.7% of a cup of coffee, good water is essential,” Chavez said. “So, if you use tap water that has chlorine, it takes away a lot of your coffee flavor and is similar to adding a flavor agent.”

To obtain the best results, use filtered water or bottled water and avoid using reverse osmosis.

Water for pour-over methods should be about 200 degrees for the best brew.

It’s a recipe

There is a coffee-to-water ratio to follow, just like any other cooking recipe, he explained. It all starts with the roast. The coffee is at peak flavor after a medium roast.

Usually, it takes 15 to 17 units of water to one unit of coffee to reach peak extraction and release all the good flavors. Add more water and it becomes too watery, and if there is not enough, it becomes too strong. If the grind is too fine, all the coffee spills from the machine and flavor becomes too strong and acidic. If it is too coarse, not enough flavors are extracted and coffee becomes watery again.

Help a farmer, help a family

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans. (Photo courtesy of Rodrigo Chavez)

Coffee producing countries are some of the poorest countries around the world. They tend to have the highest degrees of poverty, but also nutrition is low and crime rates are high. The coffee belt is also known as the poverty belt of the world, Chavez explained.

Due to overproduction of commercial coffee, producers are facing record low prices. A common practice among small coffee farmers is to harvest their own coffee first and then look for employment on larger coffee plantations to supplement their income. But due to low coffee prices, many larger farms are not harvesting all their coffee, limiting supplemental income to small farmers and may even increase the need to go out of their countries for other work opportunities.

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans and is dealing with one of the biggest problems that coffee has: coffee leaf rust. “It is a fungus that has evolved and is immune to almost all fungicides,” Chavez said.

The project goals include the introduction of the new varieties of coffee or hybrids, opening new markets and employment opportunities, strengthening research capacities, offering training and implementing smart agricultural practices, among others.

It is a process in order to become a beneficial variety, but one well worth it to farmers.

“The plant needs to be grafted throughout seven or eight different cycles before it actually becomes a rust-resistant hybrid,” Chavez said. “So, the coffee plant not only can tolerate more rust, but it can also produce more coffee.”

This hybrid is a premature plant and starts producing a year earlier than other coffee varieties, so farmers are getting a return on investment a year in advance of most coffee plants.

When harvesting coffee trees, the product is transported to the mill in coffee bags that normally weigh 80-100 pounds. But with this hybrid, farmers report the same bags now weigh 120 pounds or more. Since coffee is paid by weight, this converts to additional income.

“We are also teaching them how to do a microbusiness, how to roast and sell the coffee and do all the things to the coffee to add value to their plantations,” he said. “Many farmers have introduced lemongrass to their plantations and are now planting lemongrass that grows between the coffee trees. It is harvested and sold to make tea.”

By making an educated purchase, buyers might just be keeping a family together and another small business afloat.


How to brew the perfect cup of coffee

We all want to brew the perfect cup of coffee, but many of us aren’t even getting a “good” cup of coffee, or even average, or maybe not even subpar.

Rodrigo Chavez, Texas A&M AgriLife Center for Coffee Research and Education coffee training and program director, Bryan-College Station, has some useful tips on how to brew a truly good cup of coffee and what purchasing good coffee really means for you and the farmers who grow the beans.

Specialty coffee and 100% Arabica beans are a great way to start your perfect cup of coffee. (Photo courtesy of Joshua Frazier)

Pick the best coffee beans: specialty coffee

The best quality beans you can get are labeled as “specialty coffee and 100% Arabica beans.” There are four characteristics of coffee: taste, smell, acidity and body.

When you’re purchasing beans it’s best to go for a specialty single-origin coffee where the label includes information such as the altitude the beans are grown, the process for which the beans are prepared, such as natural, honey or washed, the country and region the beans were grown, and of course the variety of coffee bean. The beans should not be dark and oily — they should be brown and look almost dry to the touch.

Specialty coffee has been graded and sorted before it is roasted, with few to no defects such as fungus, insect damage or malformation.

“Once roasted — medium roast provides better aroma and flavor — coffee should be cupped, or tasted, and, according to its characteristics evaluated and given a cupping score,” Chavez said.

If it makes 80 points or more, it becomes specialty coffee. Anything under 80 points is considered commercial coffee. Premium coffee does not have a quality scoring system, it’s more of a perception than an assurance of quality.

“If you drink more specialty coffee, you can actually help farmers by increasing the demand for good quality coffees, that the farmer will need to provide and, in return, obtain a better price for their crop. This will also force the coffee industry chain to change towards the better.”

How to grind your beans

The first characteristic you lose when grinding beans is the smell. If you aren’t grinding your own beans, Chavez recommends starting. “It’s the best way to ensure you’re getting the most out of your beans.”

He also recommends adjusting the size of the grind to fit the method of brew:

  • Large or coarse, like sea salt, grounds for French press.
  • Medium coarse grounds, like sand, for machine brewing and pour-overs.
  • Fine or extra-fine, like table salt or flour, grounds for espresso and Turkish coffee.

Best methods of brewing coffee

“To get the truly best coffee, pour-over is the way to go,” Chavez says.

Most households have a heating plate underneath their coffee machine, which is one of the worst things to do for coffee. Once the coffee is done, do not continue to apply heat to it. With extra heat, the coffee will burn and become very acidic within minutes. So, brewing then pouring it into a thermos once the coffee is done is best to keep coffee warm, rather than leaving it on a hot plate to continue heating.

Pour-over methods remove this possibility, making sure you get the best cup possible. Chavez said it’s worth the wait.

Good water is key

“Since water makes up 98.7% of a cup of coffee, good water is essential,” Chavez said. “So, if you use tap water that has chlorine, it takes away a lot of your coffee flavor and is similar to adding a flavor agent.”

To obtain the best results, use filtered water or bottled water and avoid using reverse osmosis.

Water for pour-over methods should be about 200 degrees for the best brew.

It’s a recipe

There is a coffee-to-water ratio to follow, just like any other cooking recipe, he explained. It all starts with the roast. The coffee is at peak flavor after a medium roast.

Usually, it takes 15 to 17 units of water to one unit of coffee to reach peak extraction and release all the good flavors. Add more water and it becomes too watery, and if there is not enough, it becomes too strong. If the grind is too fine, all the coffee spills from the machine and flavor becomes too strong and acidic. If it is too coarse, not enough flavors are extracted and coffee becomes watery again.

Help a farmer, help a family

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans. (Photo courtesy of Rodrigo Chavez)

Coffee producing countries are some of the poorest countries around the world. They tend to have the highest degrees of poverty, but also nutrition is low and crime rates are high. The coffee belt is also known as the poverty belt of the world, Chavez explained.

Due to overproduction of commercial coffee, producers are facing record low prices. A common practice among small coffee farmers is to harvest their own coffee first and then look for employment on larger coffee plantations to supplement their income. But due to low coffee prices, many larger farms are not harvesting all their coffee, limiting supplemental income to small farmers and may even increase the need to go out of their countries for other work opportunities.

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans and is dealing with one of the biggest problems that coffee has: coffee leaf rust. “It is a fungus that has evolved and is immune to almost all fungicides,” Chavez said.

The project goals include the introduction of the new varieties of coffee or hybrids, opening new markets and employment opportunities, strengthening research capacities, offering training and implementing smart agricultural practices, among others.

It is a process in order to become a beneficial variety, but one well worth it to farmers.

“The plant needs to be grafted throughout seven or eight different cycles before it actually becomes a rust-resistant hybrid,” Chavez said. “So, the coffee plant not only can tolerate more rust, but it can also produce more coffee.”

This hybrid is a premature plant and starts producing a year earlier than other coffee varieties, so farmers are getting a return on investment a year in advance of most coffee plants.

When harvesting coffee trees, the product is transported to the mill in coffee bags that normally weigh 80-100 pounds. But with this hybrid, farmers report the same bags now weigh 120 pounds or more. Since coffee is paid by weight, this converts to additional income.

“We are also teaching them how to do a microbusiness, how to roast and sell the coffee and do all the things to the coffee to add value to their plantations,” he said. “Many farmers have introduced lemongrass to their plantations and are now planting lemongrass that grows between the coffee trees. It is harvested and sold to make tea.”

By making an educated purchase, buyers might just be keeping a family together and another small business afloat.


How to brew the perfect cup of coffee

We all want to brew the perfect cup of coffee, but many of us aren’t even getting a “good” cup of coffee, or even average, or maybe not even subpar.

Rodrigo Chavez, Texas A&M AgriLife Center for Coffee Research and Education coffee training and program director, Bryan-College Station, has some useful tips on how to brew a truly good cup of coffee and what purchasing good coffee really means for you and the farmers who grow the beans.

Specialty coffee and 100% Arabica beans are a great way to start your perfect cup of coffee. (Photo courtesy of Joshua Frazier)

Pick the best coffee beans: specialty coffee

The best quality beans you can get are labeled as “specialty coffee and 100% Arabica beans.” There are four characteristics of coffee: taste, smell, acidity and body.

When you’re purchasing beans it’s best to go for a specialty single-origin coffee where the label includes information such as the altitude the beans are grown, the process for which the beans are prepared, such as natural, honey or washed, the country and region the beans were grown, and of course the variety of coffee bean. The beans should not be dark and oily — they should be brown and look almost dry to the touch.

Specialty coffee has been graded and sorted before it is roasted, with few to no defects such as fungus, insect damage or malformation.

“Once roasted — medium roast provides better aroma and flavor — coffee should be cupped, or tasted, and, according to its characteristics evaluated and given a cupping score,” Chavez said.

If it makes 80 points or more, it becomes specialty coffee. Anything under 80 points is considered commercial coffee. Premium coffee does not have a quality scoring system, it’s more of a perception than an assurance of quality.

“If you drink more specialty coffee, you can actually help farmers by increasing the demand for good quality coffees, that the farmer will need to provide and, in return, obtain a better price for their crop. This will also force the coffee industry chain to change towards the better.”

How to grind your beans

The first characteristic you lose when grinding beans is the smell. If you aren’t grinding your own beans, Chavez recommends starting. “It’s the best way to ensure you’re getting the most out of your beans.”

He also recommends adjusting the size of the grind to fit the method of brew:

  • Large or coarse, like sea salt, grounds for French press.
  • Medium coarse grounds, like sand, for machine brewing and pour-overs.
  • Fine or extra-fine, like table salt or flour, grounds for espresso and Turkish coffee.

Best methods of brewing coffee

“To get the truly best coffee, pour-over is the way to go,” Chavez says.

Most households have a heating plate underneath their coffee machine, which is one of the worst things to do for coffee. Once the coffee is done, do not continue to apply heat to it. With extra heat, the coffee will burn and become very acidic within minutes. So, brewing then pouring it into a thermos once the coffee is done is best to keep coffee warm, rather than leaving it on a hot plate to continue heating.

Pour-over methods remove this possibility, making sure you get the best cup possible. Chavez said it’s worth the wait.

Good water is key

“Since water makes up 98.7% of a cup of coffee, good water is essential,” Chavez said. “So, if you use tap water that has chlorine, it takes away a lot of your coffee flavor and is similar to adding a flavor agent.”

To obtain the best results, use filtered water or bottled water and avoid using reverse osmosis.

Water for pour-over methods should be about 200 degrees for the best brew.

It’s a recipe

There is a coffee-to-water ratio to follow, just like any other cooking recipe, he explained. It all starts with the roast. The coffee is at peak flavor after a medium roast.

Usually, it takes 15 to 17 units of water to one unit of coffee to reach peak extraction and release all the good flavors. Add more water and it becomes too watery, and if there is not enough, it becomes too strong. If the grind is too fine, all the coffee spills from the machine and flavor becomes too strong and acidic. If it is too coarse, not enough flavors are extracted and coffee becomes watery again.

Help a farmer, help a family

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans. (Photo courtesy of Rodrigo Chavez)

Coffee producing countries are some of the poorest countries around the world. They tend to have the highest degrees of poverty, but also nutrition is low and crime rates are high. The coffee belt is also known as the poverty belt of the world, Chavez explained.

Due to overproduction of commercial coffee, producers are facing record low prices. A common practice among small coffee farmers is to harvest their own coffee first and then look for employment on larger coffee plantations to supplement their income. But due to low coffee prices, many larger farms are not harvesting all their coffee, limiting supplemental income to small farmers and may even increase the need to go out of their countries for other work opportunities.

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans and is dealing with one of the biggest problems that coffee has: coffee leaf rust. “It is a fungus that has evolved and is immune to almost all fungicides,” Chavez said.

The project goals include the introduction of the new varieties of coffee or hybrids, opening new markets and employment opportunities, strengthening research capacities, offering training and implementing smart agricultural practices, among others.

It is a process in order to become a beneficial variety, but one well worth it to farmers.

“The plant needs to be grafted throughout seven or eight different cycles before it actually becomes a rust-resistant hybrid,” Chavez said. “So, the coffee plant not only can tolerate more rust, but it can also produce more coffee.”

This hybrid is a premature plant and starts producing a year earlier than other coffee varieties, so farmers are getting a return on investment a year in advance of most coffee plants.

When harvesting coffee trees, the product is transported to the mill in coffee bags that normally weigh 80-100 pounds. But with this hybrid, farmers report the same bags now weigh 120 pounds or more. Since coffee is paid by weight, this converts to additional income.

“We are also teaching them how to do a microbusiness, how to roast and sell the coffee and do all the things to the coffee to add value to their plantations,” he said. “Many farmers have introduced lemongrass to their plantations and are now planting lemongrass that grows between the coffee trees. It is harvested and sold to make tea.”

By making an educated purchase, buyers might just be keeping a family together and another small business afloat.


How to brew the perfect cup of coffee

We all want to brew the perfect cup of coffee, but many of us aren’t even getting a “good” cup of coffee, or even average, or maybe not even subpar.

Rodrigo Chavez, Texas A&M AgriLife Center for Coffee Research and Education coffee training and program director, Bryan-College Station, has some useful tips on how to brew a truly good cup of coffee and what purchasing good coffee really means for you and the farmers who grow the beans.

Specialty coffee and 100% Arabica beans are a great way to start your perfect cup of coffee. (Photo courtesy of Joshua Frazier)

Pick the best coffee beans: specialty coffee

The best quality beans you can get are labeled as “specialty coffee and 100% Arabica beans.” There are four characteristics of coffee: taste, smell, acidity and body.

When you’re purchasing beans it’s best to go for a specialty single-origin coffee where the label includes information such as the altitude the beans are grown, the process for which the beans are prepared, such as natural, honey or washed, the country and region the beans were grown, and of course the variety of coffee bean. The beans should not be dark and oily — they should be brown and look almost dry to the touch.

Specialty coffee has been graded and sorted before it is roasted, with few to no defects such as fungus, insect damage or malformation.

“Once roasted — medium roast provides better aroma and flavor — coffee should be cupped, or tasted, and, according to its characteristics evaluated and given a cupping score,” Chavez said.

If it makes 80 points or more, it becomes specialty coffee. Anything under 80 points is considered commercial coffee. Premium coffee does not have a quality scoring system, it’s more of a perception than an assurance of quality.

“If you drink more specialty coffee, you can actually help farmers by increasing the demand for good quality coffees, that the farmer will need to provide and, in return, obtain a better price for their crop. This will also force the coffee industry chain to change towards the better.”

How to grind your beans

The first characteristic you lose when grinding beans is the smell. If you aren’t grinding your own beans, Chavez recommends starting. “It’s the best way to ensure you’re getting the most out of your beans.”

He also recommends adjusting the size of the grind to fit the method of brew:

  • Large or coarse, like sea salt, grounds for French press.
  • Medium coarse grounds, like sand, for machine brewing and pour-overs.
  • Fine or extra-fine, like table salt or flour, grounds for espresso and Turkish coffee.

Best methods of brewing coffee

“To get the truly best coffee, pour-over is the way to go,” Chavez says.

Most households have a heating plate underneath their coffee machine, which is one of the worst things to do for coffee. Once the coffee is done, do not continue to apply heat to it. With extra heat, the coffee will burn and become very acidic within minutes. So, brewing then pouring it into a thermos once the coffee is done is best to keep coffee warm, rather than leaving it on a hot plate to continue heating.

Pour-over methods remove this possibility, making sure you get the best cup possible. Chavez said it’s worth the wait.

Good water is key

“Since water makes up 98.7% of a cup of coffee, good water is essential,” Chavez said. “So, if you use tap water that has chlorine, it takes away a lot of your coffee flavor and is similar to adding a flavor agent.”

To obtain the best results, use filtered water or bottled water and avoid using reverse osmosis.

Water for pour-over methods should be about 200 degrees for the best brew.

It’s a recipe

There is a coffee-to-water ratio to follow, just like any other cooking recipe, he explained. It all starts with the roast. The coffee is at peak flavor after a medium roast.

Usually, it takes 15 to 17 units of water to one unit of coffee to reach peak extraction and release all the good flavors. Add more water and it becomes too watery, and if there is not enough, it becomes too strong. If the grind is too fine, all the coffee spills from the machine and flavor becomes too strong and acidic. If it is too coarse, not enough flavors are extracted and coffee becomes watery again.

Help a farmer, help a family

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans. (Photo courtesy of Rodrigo Chavez)

Coffee producing countries are some of the poorest countries around the world. They tend to have the highest degrees of poverty, but also nutrition is low and crime rates are high. The coffee belt is also known as the poverty belt of the world, Chavez explained.

Due to overproduction of commercial coffee, producers are facing record low prices. A common practice among small coffee farmers is to harvest their own coffee first and then look for employment on larger coffee plantations to supplement their income. But due to low coffee prices, many larger farms are not harvesting all their coffee, limiting supplemental income to small farmers and may even increase the need to go out of their countries for other work opportunities.

The Norman Borlaug Institute and the Center for Coffee Research and Education has a project in Central America working with farmers to improve their business plans and is dealing with one of the biggest problems that coffee has: coffee leaf rust. “It is a fungus that has evolved and is immune to almost all fungicides,” Chavez said.

The project goals include the introduction of the new varieties of coffee or hybrids, opening new markets and employment opportunities, strengthening research capacities, offering training and implementing smart agricultural practices, among others.

It is a process in order to become a beneficial variety, but one well worth it to farmers.

“The plant needs to be grafted throughout seven or eight different cycles before it actually becomes a rust-resistant hybrid,” Chavez said. “So, the coffee plant not only can tolerate more rust, but it can also produce more coffee.”

This hybrid is a premature plant and starts producing a year earlier than other coffee varieties, so farmers are getting a return on investment a year in advance of most coffee plants.

When harvesting coffee trees, the product is transported to the mill in coffee bags that normally weigh 80-100 pounds. But with this hybrid, farmers report the same bags now weigh 120 pounds or more. Since coffee is paid by weight, this converts to additional income.

“We are also teaching them how to do a microbusiness, how to roast and sell the coffee and do all the things to the coffee to add value to their plantations,” he said. “Many farmers have introduced lemongrass to their plantations and are now planting lemongrass that grows between the coffee trees. It is harvested and sold to make tea.”

By making an educated purchase, buyers might just be keeping a family together and another small business afloat.



Kommentaar:

  1. Arasar

    Julle is baie talentvolle mense



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