Tag: coffee

“Coffeedesk” is the master distributor of “Urnex” products in the UAE and the Middle East

Posted on by Qahwa World

Coffeedesk is a leading provider of coffee accessories and equipment in GCC and Europe. They recently secured the master distribution of Urnex Products in UAE and  Middle East,  a brand known for its innovative products designed to enhance the cleaning of coffee and tea equipment in both cafes and homes.

Coffeedesk is committed to helping coffee lovers worldwide achieve the perfect cup. Recognizing the importance of maintaining clean coffee machines, coffeedesk emphasizes this often overlooked aspect of serving high-quality coffee. A clean machine not only preserves the flavor of the coffee but also ensures the longevity of the equipment.

As a one-stop-shop for coffee solutions, including drinkers, brands, restaurants, cafes, baristas, and cafe concept specialists, coffeedesk consistently strives to offer the best coffee and tea products, equipment, practices, and now, product services. This partnership with Urnex aligns with coffeedesk’s mission to provide the most innovative products and enhance the overall coffee and tea experience.

Saud Al Nuaimi, Founder of coffeedesk GCC, emphasizes the significance of the partnership with Urnex, stating, “Urnex is a renowned brand for their cleaning products, available globally in around 70 countries. With our focus on delivering top-quality coffee and tea equipment to the GCC region, it’s essential that we prioritize cleaning, maintenance, and upkeep.”

He further explains the importance of maintaining clean equipment, noting that residual coffee bits and oils can compromise the flavor and aroma of the coffee. Coffee’s flavor is affected by various factors, including the roast, grind, and filtration, and unclean equipment can result in unpleasant tastes. Urnex products are meticulously crafted by experts in equipment technology, chemistry, and coffee, ensuring efficiency and effectiveness.

Overall, Coffeedesk’s role as the master distributor of Urnex in the UAE and Middle East highlights their commitment to offering customers the finest tools and resources for enhancing their coffee experiences.

Sustainable Coffee Horizons: An Interview with Aaron Marshall, General Manager of ROR Coffee Solutions

Posted on by Qahwa World

Dubai, April 1, 2024 (QW) :Embarking on a deep exploration into the world of sustainable coffee and innovative leadership, we meet Mr. Aaron Marshall, the General Manager of ROR Coffee Solutions. From his professional journey to the pioneering initiatives of the company, Marshall shares insightful perspectives on ROR’s commitment to excellence, sustainability, and ethical responsibility. Join us as we delve into the impact of ROR Coffee Solutions on the coffee world as a whole.

As the General Manager at ROR Coffee Solutions, could you share some highlights of your professional journey and how you arrived at your current role?

With over a decade of experience in the coffee industry, my inquisitive nature in procurement and supply chain deepened my expertise and passion for the field. The opportunity to learn and grow fueled my excitement for the dynamic coffee world. There’s always something new to learn in the constantly evolving world of coffee, which is what inspired me to delve deeper into coffee and keep my curiosity constantly energized. Coffee for me is more than just a beverage; it’s a world of discovery. The turning point in my career arrived when the owners and I found ourselves sharing a mutual interest, ironically over a cup of coffee, in exploring and growing within the $100 billion dollar coffee industry. Our strategic vision extended beyond establishing ourselves as the leading roastery in the Middle East; our ambition is to emerge as the largest coffee brand on a global scale. The passion to transform the sector, to do things sustainably and ethically, is what brought ROR Coffee Solutions to life back in 2023. That shared strategy and ambition led me to my current role at ROR Coffee Solutions.

You mentioned being a down-to-earth yet imaginative and ambitious person. How do these qualities reflect in your approach to managing and leading teams within ROR Coffee Solutions?

Having a down-to-earth nature and an imaginative ambition are two core styles of how I lead and manage teams at ROR Coffee Solutions. I am always ready to roll up my sleeves and get hands-on when needed due to my “never say no” attitude. My strong belief in this approach encourages teams to create a more collaborative environment and set a tone where team members are not afraid to tackle challenges head-on. Additionally, supporting the professional growth of every team member is a core focus of mine. I understand the importance of continuous learning and development, which is why my hands-on approach allows me to fulfill this commitment by providing the necessary support and resources to ensure everyone has the opportunity to thrive in their roles. I believe it is essential for everyone to be informed about the company’s vision. By promoting a culture where everyone is heard, communication is transparent, and keeping everyone informed, I am able to successfully align the goals of the company with that of the team members to create a harmonious working environment. In essence, it boils down to nurturing a team that’s not only productive but also feels a sense of ownership and pride in what we’re building together at ROR Coffee Solutions.

ROR Coffee Solutions is making waves in the GCC as a one-stop-shop for all coffee solutions. What sets the company apart, not just in terms of products but also in its overall business philosophy?

To set ourselves apart in the highly competitive coffee industry and have a significant presence in the GCC, ROR Coffee Solutions is beyond just its products. At ROR Coffee Solutions, our aim is to foster a culture of excellence, innovation, and sustainability as part of our mission to create an impact. By carefully building an after-sales service program, we are able to exceed expectations and provide added value to our customers and stand out. At ROR Coffee Solutions, we want to ensure that every customer experience is nothing short of exceptional, and we achieve it by strongly believing that we are not just a coffee supplier; but a partner committed to excellence going above and beyond to deliver on promises for our customers. In the coffee business, while upholding sustainability, it is important to keep things fresh and constantly innovate in order to stay on top. We recently launched aluminum and compostable capsules along with our office solutions at the World Coffee Dubai 2024 summit, not only displaying our dedication to innovate and staying at the forefront of the industry but also reflecting our unwavering commitment to sustainability. More importantly, our ethical stance sets us apart. As part of our mission, we have committed to entering into fair trade agreements with coffee farms across various regions, including Kenya, Brazil, Costa Rica, Yemen, and Colombia. We’re all about making sure that we support economic stability, ensure farmers get fair pay, and build a positive coffee supply chain.

The company has recently launched the first phase of its sustainability program, aiming to reduce carbon emissions by 20% by 2025. Could you elaborate on the strategies and initiatives being implemented to achieve this ambitious goal?

I am happy to share the exciting details of our sustainability program at ROR Coffee Solutions, geared towards reducing carbon emissions by 20% in 2025. Firstly, we’ve taken a big leap towards environmental responsibility by launching fully compostable packaging for our coffee bags, capsules, and cups. This initiative aims to minimize waste and contribute to a more eco-friendly disposal process. By partnering with Forthing Friday EV, an extraordinary electric car that redefines performance and sustainability, we have strategically transitioned our traditional vehicle fleet to electric cars. This change has been implemented on our sales, QC, and technical fleets, aligning with our commitment to reduce carbon footprints and ensuring a cleaner and greener approach to our operations. Additionally, our most impactful initiative is the adoption of a robust electric coffee machine. This technological marvel not only makes our roasting process energy-efficient but also drastically eliminates emissions, bringing us closer to our goal of a more sustainable process in coffee production. These strategies collectively form the foundation of our sustainability program, reflecting our dedication to environmental stability, energy efficiency, and a greener future for the coffee industry. We’re not just brewing coffee; we’re brewing a sustainable legacy.

ROR Coffee Solutions has embraced an entire fleet of electric vehicles, making it the first coffee company in the UAE to do so. How has this move contributed to the company’s environmental responsibility, and what impact do you foresee within the industry?

The excitement cannot be contained. We are extremely proud of our strategic shift to electric vehicles at ROR Coffee Solutions. This move positions us at the front, being the first-ever coffee company in the UAE to go fully electric. The partnership with Forthing Friday EV has led us to strategically replace our traditional vehicles in the sales, quality control, and technical departments. Forthing Friday EV is an incredible electric car model that excels in both performance and sustainability, aligning with our sustainability goals and helping us gradually reduce our carbon footprint. Not only does this contribute to a cleaner and greener operational approach within our company, but it also sets a notable precedent within the industry and promotes a positive influence in the industry at large. Additionally, our move to electric vehicles inspires other companies in the coffee industry to implement similar eco-friendly practices.

How do you balance the need for efficiency with maintaining high-quality standards in the coffee industry?

Consistency in the coffee industry is the key reason for any roastery to have complete control over their brand reputation, maintain quality, enhance their customer experience, and optimize their operations. At ROR Coffee Solutions, we maintain efficiency while upholding high-quality standards as it is a top-priority for us. Firstly, we have our incredible Quality Control team who play an important role at ROR Coffee Solutions to help maintain high-quality standards. These guys are the backbone of our commitment to excellence. These rock-stars take it upon themselves to regularly visit clients, providing them with invaluable training and support to baristas, at no additional cost. We’re all about empowering our partners with knowledge and skills to produce top-notch quality and maintain consistency, which also streamlines operations for efficiency. Moreover, every single batch of ROR Coffee Solutions that we roast goes through a meticulous tasting process. Our expert head of coffee, personally samples and evaluates each batch to ensure it meets our standards before it leaves our factory. This thorough attention to detail guarantees that only the finest quality coffee reaches our customers. Additionally, with sustainability at the forefront of our operations, we use electric roasters by Stronghold to effectively reduce our carbon emissions, and dedicate ourselves to being more environmentally conscious. With Stronghold roasters, we can roast high-quality coffee in large batches of up to 8 kg per batch. Their machines, equipped with 4 halogen lamps, higher output, refined airflow control, and detailed data logging, enable us to consistently achieve the perfect roast for our coffee beans, ensuring the highest quality for our customers.

How does the company ensure sustainability throughout the entire supply chain, from bean cultivation to the final product?

One of the most important steps that we have taken while establishing ROR Coffee Solutions is entering into a fair trade agreement with coffee farms. A fair trade agreement offers better prices, decent working conditions, and stability to farmers from developing nations and protects them from an unpredictable coffee market. By entering into a Fair Trade Agreement with farms situated in Kenya, Brazil, Costa Rica, Yemen, and Colombia we, at ROR Coffee Solutions, are enabling fair compensation for farmers. Additionally, we are also proud to announce our partnership with a women’s farm from the Nyarguru province of Rwanda. The aim of this partnership is to secure a brighter future for these women and their communities. We do this by not only sourcing coffee beans from them but also proudly giving back a percentage of our sales from each product to support these hardworking women and their families. Moreover, with the assistance of Sustainable Growers, these women farmers are adopting the best agricultural practices to cultivate their coffee beans, promoting ethics and sustainability. Our sustainability practices do not just stop there. We at ROR Coffee Solutions have upped our roasting game by utilizing an electric roaster that is energy-efficient and eliminates carbon emissions, bringing us closer to our goal of a more sustainable process in coffee production. Furthermore, our partnership with Frothing Friday EV is also another prime example of the eco-friendly vibe that we are boasting here at ROR. By strategically swapping out all our traditional vehicles in the sales, quality control, and technical departments for electric ones, we are gradually reducing our carbon footprint. We have also taken a big leap towards environmental responsibility by launching fully compostable packaging for our coffee bags, capsules, and cups. Which aims to minimize waste and contribute to a more eco-friendly disposal process. To sum it up, when you grab a cup of coffee from us, you’re not grabbing a regular cup of joe; you’re supporting farmers, their communities, and the planet all while drinking out of a compostable cup. In short, that one cup of joe that you’re holding has been through a sustainable journey, making you a proud supporter of farmers and our environment when you purchase it from ROR.

How do you believe ROR Coffee Solutions’ focus on sustainability and environmental responsibility is influencing consumer perception and behavior?

As the General Manager of ROR Coffee Solutions, I’m thrilled to share how our commitment to sustainability and environmental responsibility is shaping the way consumers view and interact with our brand. Picture this: with every sip of our coffee, our customers aren’t just indulging in a delicious brew; they’re embarking on a journey towards a better world. When you choose ROR Coffee Solutions, you’re not just buying coffee; you’re joining a movement. It’s like being part of a secret society of coffee lovers who care about more than just a caffeine fix—we’re in it for the greater good! From the moment our beans are sourced ethically to the last drop enjoyed in our compostable cups, sustainability is at the heart of everything we do. We’re not just brewing coffee; we’re brewing change. And let’s not forget the feel-good factor. With every cup of our coffee, customers can pat themselves on the back for making a difference. It’s like a little high-five to Mother Nature with every sip. So, why settle for a regular cup of joe when you can join the ROR Coffee Solutions revolution? Let’s sip our way to a greener, more sustainable future—one delicious cup at a time.

Are there any collaborative efforts or partnerships ROR Coffee Solutions is engaged in to encourage broader industry-wide impact?

One of our biggest collaborative efforts was the caffeinated event that we had hosted on March 8, 2024, in honor of International Women’s Day at our headquarters in Al Quoz, Dubai, UAE. The aim of the event was to announce the partnership between ROR Coffee Solutions and a Rwandan women’s farm. At the event, we proudly hosted Esther Mukangango, a remarkable and resilient women farmer, who traveled all the way from her province of Nyarguru in Rwanda to share her riveting story with the audience. At this event, Esther Mukangango shared her compelling journey with us. She told us how 125 women came together to form the Nyampinga union, aiming to beat poverty through cooperative savings and lending. Esther explained the profound meaning of the word Nyampinga – which translates to “beautiful women in and out,” and shed light on how their skilled management got them noticed globally. Banks both local and international, stepped in to support their coffee farming efforts. Esther also shared her own story, from a time when women like her couldn’t even access coffee, to now proudly owning it and exporting it to the world. I firmly believe that this partnership is a game-changer for women throughout the coffee industry, while shedding light on the difficult challenges they encounter due to lack of government support in their country. This collaboration helps by sending their children to school, paying for insurance coverage, and contributing to a pension scheme for the elderly, and also on top of that, they will receive a cut from every product that we sell here at ROR Coffee Solutions. It’s a win-win for everyone involved! More on the partnership front, as mentioned previously, we have teamed up with Forthing Friday EV to shift to electric vehicles so that we help reduce our carbon emissions. While this move does align with our sustainability goals and contributes to a cleaner and greener operational approach within our company, it also sets a notable precedent within the industry and promotes a positive influence in the industry at large. Additionally, our move to electric vehicles inspires other companies in the coffee industry to implement similar eco-friendly practices.

How we inadvertently gatekeep specialty coffee from new consumers!

Posted on by Qahwa World

By: Estella Zuleta Carmona
Head of Coffee and Trainer

Ever wonder why regardless of how much we try to engange with consumers and share all things coffee with customers, friends and even our family somehow specialty coffee consumers doesnt seem to go in a raise? And big chains continue to expand and reach broaders audiences

Perhaps the reason lies in the way we are communicating specialty coffee, a field and expertise that want it or not has a complex nature and that many of us, coffee professionals, want it to be valued and appreciated for its value, worth, and all the deep and hard labour behind it, regardless, we forget that in the same way we appreciate some things and ignore others, we cannot force people to enjoy the same hobbies or pleasures that we do.

We need to make it approachable, simple and easy to enjoy, but how can we achieve this out of an expertise that implies so many variables and complexities?

Maybe, the reason why its so difficult for regular consumers to engage with high quality specialty coffee is the result of us, the professionals constantly giving a greater importance to techniques, brewing styles, equipments and all the buzzing and confusing terms that newcomers barely understand, and that, contrarily, might aswell make them feel not involved, interested or fall for the intimidation of the snobbism that this brings along. Perhaps we are oversharing, overcomplicating the simpleness of drinking and enjoying good quality coffee with unnecessary details and this way gatekeeping the joys of the world of coffee for the enthusiasts and the coffee lovers.

I still remember an anecdote from a post i read sometime ago in a forum: there was a person explaining his mother was visiting him for vacations and was staying at his place. As a coffee professional he had all sort of tools and at first encounter his mother was incredibly surprised with all the equipments and toys in his kitchen.

One morning his mother asked him if he wanted some coffee and as he sat on the living room he could hear his mother doing different tasks, one of them, grinding coffee in his automatic machine but to his realization he forgot he never taught her how to operate it.

His mother started talking from the distance and complimenting him about how amazing was the coffee he had in his shelves, explaining how she ground a full cup of coffee and then filled the basket and pressed the button up to 4 times till she filled the entirety of the cups she was preparing for the both of them.

It was the best coffee she ever had, regardless of preparation, fancy techniques, knowledge or recipes. Just water and coffee.

Sometimes we forget that in the end, coffee is just coffee, and everybody display a different set of preferences and inclination towards specific flavours or sensations aswell as not everyone is capable of sensing and perceiving as many complexities we do in coffee, not even us professionals can perceive the different qualities of coffee at the same level, some of us display greater skills while others have it more complicated.

But something is certain, we need to make it simple, and perhaps, the best way we can approach to simplify the complex is by actually trying to understand it deeply, moving away from the snobbism and trying to enjoy all the different qualities of specialty coffee that origin has to offer us.

The greater we understand about it, the better we will be able to simplify, share and make it approachableWe should probably start with the flavours we can find in coffee, where does flavour originate? What influences flavour?

Understand the different degrees of enjoyable and non-ejoyable flavours.

Last week i held a class consisting on the defects that we can find in green coffee, most of us in the industry know theoretically and in practice how most of these can impart sensations and affect the quality of the coffee we drink. More specifically we spoke about the primary and the secondary groups of defects. The practice consisted of tasting these defects, becoming familiar with them. What are the predominant notes on a coffee presenting partial blacks, sours, insect damage or quakers?

Does any of these defect truly make the cup undesirable? Do we think other consumers could find these cups enjoyable? As the kids of the washed arabica standards we were taught standards when it comes to green quality standards, we were taught about defects and how green coffee should look like in order to present pleasant sensations. But in my personal experience i have encounter coffees that physically look bad, rugged, and sometimes even showcase partial or “pseudo quakers” regardless, sometimes the most ugly coffee is the tastiest on the table.

Sometimes we as professionals are bias and forget most of what we like and think is “correct” in coffee comes from learning standards, training and calibrating our palate with other professionals that, redundantly, were also taught standards on what taste good and what tastes bad.

So, the question that arises is: Are defects truly unplesant or we find them unpleasant because we were taught that way? Chances are, consumers and ours friends will probably not notice or even more, enjoy them.

On another hand, then we also have roasting and how this changes and transform the flavours we can find in our coffee. Overdevelopment? Underdevelopment, Fast roasts? Slow roast? Light, Medium, Dark roast? Colour? Humidity? Weightloss? Caramelisation? Highly complex or chemically simple coffees?

Understanding this can help us comprehend the result in our cups instead of blaming it on the method, the equipment, the extraction or any other variables, we might be capable of assessing and even appreciating the actual potential and quality of what we have in our hands while ignoring all the other factors that could have gone wrong, Just like a non professional or a regular consumer could enjoy a coffee without comprehension of all these peculiarities, they can perceive that the coffee they are drinking simply its better than any others.

Once we hace analysed and understood everything that has happened from seed and all the processes that were applied to the beans until the moment we got them in our cup, once we understood the quality of our green, once we understood all the processes going on during the roasting and how the flavours were modulated. Once we have moved away from our snobbism, judgement and learned preferences, theres only one thing left to do:Sip, share and enjoy.

The value of the specialty coffee market is expected to reach $152.69 billion by 2030

Posted on by Qahwa World

A recent survey conducted by Brainy Insights indicates that the specialty coffee industry is poised for substantial growth, with its value anticipated to soar to US$152.69 billion by 2030. This projection signifies a robust growth rate of 12.32% throughout the forecast period.

Sandra Moraes, the Specialty Coffee Manager at the Cerrado Coffee Growers’ Cooperative (Expocacer), highlights the burgeoning demand for specialty coffee and the promising prospects it presents for producers. She elaborates on the Essências initiative, tailored to support small and medium-sized coffee growers transitioning into specialty coffee production. The program offers personalized guidance on post-harvest processes, ensuring adherence to quality standards while accommodating the unique characteristics of each crop.

The research further reveals a remarkable surge in the North American specialty coffee market, with an expected annual growth rate of 20% until 2030, positioning it as the world’s fastest-growing market segment.

Expocacer’s Executive President, Simão Pedro de Lima, underscores the significance of this trend by discussing the establishment of a logistics hub in the United States, the largest consumer of their coffee. The majority of the coffee beans shipped to the hub are of specialty grade, reflecting the company’s commitment to capitalizing on the burgeoning demand for high-quality coffee. Initial plans entail the delivery of one container per week, each containing approximately 320 bags of 60-kilograms of coffee. This endeavor aims to invigorate both the economy and the consumption of specialty coffees, which continues to experience upward momentum.

The inauguration of the hub is anticipated to yield substantial results, with an expected increase in North American market sales by 10 to 15% within the first year alone. Brazilian Agricultural Research Corporation data indicates a steady annual growth rate of 12% in global consumption of Brazilian specialty coffee in recent years.

Pedro de Lima emphasizes the evolving consumer preferences, emphasizing the importance of transparency and sustainability in coffee production. He underscores Expocacer’s commitment to meeting these demands, with the hub facilitating improved traceability and showcasing the stories behind each cup of coffee.

Coffee Cascara: Ancient Yemeni Heritage Reshaping Coffee Culture

Posted on by Qahwa World

Recently, cascara coffee has been gaining increasing attention, especially in European and American countries, where its origins, benefits, and preparation methods are being explored. Although some claims attribute the invention of cascara coffee to specific countries or baristas, the truth reveals a completely different story.

Cascara coffee is nothing but coffee cherry husks, an ancient innovation dating back thousands of years to Yemen, where Yemenis have used it and continue to trade it in local markets to this day. Coffee cherry husks have also been used in some coffee-producing countries like Ethiopia and Bolivia.

It can be said that coffee cherry husks are an integral part of Yemenis’ lives, as it is considered the favorite drink for various occasions. Yemenis used coffee cherry husks to prepare their daily coffee, while they used coffee beans for morning coffee only.

In the past, Yemenis would separate coffee cherry husks and consume them locally in the production of the finest coffee varieties, exporting coffee beans to the world. Today, coffee cherry husks can be found in various markets in Yemen, where traders compete to sell them, and their quality varies depending on their types.

Cascara coffee is distinguished by its enchanting preparation method and unique taste, where coffee cherry husks are gently boiled and ginger or cinnamon is added to enhance the flavor, and the drink is sweetened with sugar or consumed without it.

Yemenis discovered the benefits of coffee cherry husks since ancient times. It has been and still is used as a preferred product for women during the first month after childbirth. It was also used by farmers in Yemen before heading to their farms, where it helped them face the scarcity of drinking water in the farms where they worked for long periods under the hot sun. Coffee cherry husks would sustain them, reduce thirst, and the need for water.

Additionally, it is believed that coffee cherry husks help in fat loss, improve digestion, and strengthen the immune system.

Although cascara drink is considered new in American and European markets, it has been a staple drink in Yemen, Ethiopia, and Bolivia for many centuries. Recently, coffee producers have started using coffee cherry husks to produce this unique drink, which can be served hot or cold.

Certainly, cascara or coffee cherry husk drink revives the traditions of authentic Yemeni coffee and offers coffee lovers an unforgettable experience.

Cascara coffee carries with it a rich history and culture, blending its unique flavor with the authentic Yemeni coffee traditions to provide an exceptional experience for coffee lovers around the world.

With the increasing interest in cascara coffee and its preference by coffee lovers, we can expect to see more traders and baristas adopting this unique drink and offering it on their menus, making it an integral part of the diverse global coffee culture.

Erna Knutsen: The Unsung Heroine of Specialty Coffee

Posted on by Qahwa World

Atoni Lucien I name her the mother of specialty coffee.

Our lives, all of them, are lived in versions.

I have a version of my life, my parents have another, my siblings another, and for every person I count as a friend or acquaintance, there are yet more versions of my life.

This is not news to anyone.

Famous people famously have many biographies written about them, many different versions of who they were and what they did or didn’t do.

Erna Knutsen was not a famous person, generally. She was a famous person, specifically.

The regular world, the world that is not engrossed and consumed by, obsessed and beset by coffee, that world may not know who Erna Knutsen was.

The coffee world—and not just the specialty coffee world—knows who Erna Knutsen was, though we may not agree on any one version of her story. But I think we might all agree, or most of us, on a version of the person.

She was generous, if not to a fault, then beyond normal, with her time, knowledge, and understanding.

For years before the Specialty Coffee Association of America (now the SCA) hired its first professional staff person, Erna was the unofficial spokesperson for the industry, speaking to reporters about the new fad known as specialty coffee.

Perhaps because her story can be understood as something of an underdog story, she loved to see people succeed against the expectations if not the odds; and while she was not at all shy of the spotlight, she was likely to drag someone else into the spotlight with her to share it.

She had a guffaw that bordered on a cackle and yet was thoroughly charming because it was so genuine, and often surprising, because if anyone could find humor in unexpected places, it was Erna Knutsen.

“During the discussion after one cupping session, Erna had scored a particular sample much higher than the rest of the jury, so Paul asked her to explain what she liked so much about that coffee.

She put on her reading glasses, perused her cupping sheet for a few seconds, then looked up and replied, ‘Oh… I’m sleeping with the farmer!’” -career coffee professional Stephen Vick, talking about the Cup of Excellence jury in Nicaragua, 2006 .

Erna died in June 2018. At 96, she was well past the age when we ask what it was that caused her death. Enough was enough. She had already lived more than one life by any measure and for those of us who claim coffee as a living, it was her second life that meant the most, her coffee life.

Erna’s father, Edwin, died just three months before his 100th birthday.

Long life was in her blood, is one way to put it. Another way would be to say that long life was in her spirit, and her spirit was needed to launch an industry.

To give away the ending, that is what Erna Knutsen did.

 

By:Atoni Lucien (Lucio) Ngeh

International Specialty Coffee and Roastry Manager at SADDLE CAFE and Feels Juice Bar. Specialty Coffee Consultant

Medina Qahwa: Crafting Coffee with a Human Touch

Posted on by Qahwa World

I first laid eyes on her at the World of coffee Dubai 2024. Despite her bustling pace through the exhibition halls, I couldn’t seize the opportunity to converse with her. Fortunately, my daughter struck up a conversation and obtained her contact details. Our inaugural encounter unfolded post-exhibition at ALSercal Avenue, where we exchanged dialogue over a steaming cup of matcha tea.

Unfamiliar with Medina Ilyas, the name of her coffee enterprise, “Medina Coffee,” intrigued me. “Who are you?” I inquired. “I’m a woman from Kazakhstan who married an Omani man and relocated to Oman,” she replied. Following the eruption of conflict in Yemen, a neighboring nation to Oman, I received inquiries from acquaintances about the situation there. Unaware of the circumstances, I was enlightened by their accounts of the war’s dire toll on children, some succumbing to starvation. This prompted me to contemplate ways to extend aid. Upon researching Yemen, I unearthed its pivotal role in coffee’s history, igniting within me a desire to support its populace through coffee cultivation and commerce.

Medina initiated a humanitarian forum in Muscat, convening women to strategize aid efforts for Yemen. We amassed considerable funds and dispatched them promptly. This initiative sparked the inception of a commercial endeavor aimed at providing sustainable assistance – thus, “Medina Coffee” came into being. It represents not just a business venture but a humanitarian endeavor.

Embarking on a journey across the Arabian Peninsula, Medina delved into the realm of coffee, amassing over 700 Arab coffee recipes, 10 of which were published in a tome titled “The Art of Arab Coffee” In this opus, Medina Elias, a coffee aficionado and founder of Medina Coffee Company, delves into the opulent cultural heritage of authentic Arab coffee.

The cultivation, roasting, and preparation of Arab coffee were originally pioneered and perfected in the Arabian Peninsula. Arab coffee transcends mere refreshment; it embodies a cultural ethos and serves as a cornerstone of Middle Eastern hospitality. With roots tracing back centuries in the Middle East, its traditions have endured across generations.

Medina divulges her secrets of coffee preparation, featuring unique recipes incorporating cardamom, frankincense, or saffron, resulting in exquisitely rich and flavorful Arab coffee. “The Art of Arab Coffee” encompasses a succinct history of Arab coffee, offering insights into Arab culture and hospitality, alongside key revelations about the world of Arab coffee and its profound health benefits.

Enriched with captivating anecdotes, the book unveils the origins of coffee, from an Ethiopian goatherd named Kaldi to Sufi monks in Yemen who imbibed it to maintain wakefulness during nocturnal meditations. Presently, Medina endeavors to inaugurate her inaugural coffee shop in Dubai and expand her commercial footprint across the UAE and beyond.

Opening of Bacha Coffee Café in Qatar at Villaggio Mall

Posted on by Qahwa World

The legendary coffee brand “Bacha Coffee,” founded in Marrakech in 1910, launched its latest destination in Doha at Villaggio Mall. Exuding quality and heritage, Bacha Café at Villaggio Mall invites guests to explore the wonders of 100% Arabica with the full coffee shop experience and the unique concept of Bacha Coffee’s gourmet ready-made meals, all in one enchanting place spanning 250 square meters. With 30 seats and over 200 types of coffee to explore, guests will be spoiled for choice with beans from 35 countries across the globe.

Bacha Coffee brings to Villaggio Mall a heritage of impeccable service, attention to detail, and hands-on expertise through its interior concept seamlessly blending with the mall’s decor, inviting guests to appreciate the aromatic wonders of each cup alongside a rich assortment of pastries. In a luxurious manner, Bacha Café’s menu caters to all tastes and preferences, highlighting a tempting selection of coffee varieties, iced desserts, and more, made from the finest ingredients.

Step into the Bacha Coffee boutique and experience a transformation that takes you back in time. Rows upon rows of vibrantly colored coffee tins filled with beans from around the world evoke a sense of nostalgia, while the space resonates with a symphony of sounds. Amidst this ambiance, the enticing aroma of freshly ground Arabica beans casts its spell, awakening your senses to the magic within each cup.

“Bacha Coffee is the product of a rich heritage, a brand that has matured over decades since 1910. Our latest destination will ignite the imagination of our guests in the same way coffee transports us to distant destinations. We’ve brought together the old and the new,” says Taha Bouqdeb, President and CEO of Bacha Coffee. “In one experience, we pay homage to the past and invent the future, where 100% Arabica coffee takes center stage in this theater of life. All senses come into play here, and our coffee is the star.”

Bacha Coffee Company offers an arsenal of Arabica coffee through single-origin, well-blended, premium flavored, and naturally decaffeinated varieties, with over 200 carefully selected types grown and handpicked from 35 countries across Africa, the Arabian Peninsula, Central and South America, the Caribbean, and Asia. Any of these can be purchased by weight, then expertly ground to order by the company’s coffee experts to a size calibrated to suit any chosen brewing method, and packed into a variety of purpose-designed coffee tins.

Guests can also browse through any of the thirty different coffee bag gift boxes – available in individually wrapped single bags containing 12 or 25 sachets, packed into beautifully designed Bacha Coffee bag gift boxes as a treat for themselves or as a perfect gift. Consider the Grand Moka Mattari single-origin coffee from Yemen, a rare and rich crop that entices with aromas of apricot, dark chocolate, and dates with hints of caramel and spices. Alternatively, one can quickly acquaint themselves with the world of Bacha Coffee through where one can explore coffee from around the world through a variety of 10 blends.

Indulge in a sensory coffee tasting experience by choosing from the gourmet products that can all be bundled into a basket to recreate the Bacha Coffee experience at home. With purposeful function and timeless style, the distinctive golden-colored Bacha Coffee pot has been designed to deliver the perfect service for luxurious coffee, with double walls to protect hands from the heat of the served beverages. Express your sincerity by simply enjoying coffee with a basket of biscuits or caramels or chocolate-covered coffee beans alongside other coffee essentials, accompanied by a note card and a free and encouraging gift wrap.

Upon leaving the store, visitors have the delightful opportunity to carry a cup or two of coffee with them, ensuring they stay energized throughout the day. Their journey culminates at the ready-made meal table, where they can choose from over 200 types of coffee prepared to order either hot or iced, served alongside swirled Chantilly cream of vanilla beans and raw sugar sticks or reusable glass straws. Elevate the experience further by selecting from a variety of unique stuffed croissants, featuring flavors such as coffee chocolate or kaya, perfect with any type of coffee. Experience the pinnacle of tradition and innovation as you immerse yourself in the latest chapter of the Bacha Coffee journey.

Complete your day with a legendary coffee moment, only at Bacha Café in Villaggio Mall. For more information on various ways to enjoy coffee, visit BachaCoffee.com/Coffee, a treasure trove of guidance and insightful notes on coffee cultures around the world in Stories. No royalties are due if Bacha Coffee is mentioned. All image rights are owned by the company as a source. Additional images are available upon request.

Bacha Coffee was founded in Marrakech, Morocco, in 1910, in the stunning Dar el Bacha Palace, where the greatest cultural and political minds of the century gathered around ornate vessels of fresh Arabica coffee. The original Marrakech location reopened in 2019, and its first international location was launched in Singapore the same year. With unique and exclusive coffee chambers, boutiques, coffee bars, travel concepts, and ready-made meals, Bacha Coffee has since expanded its clientele significantly across Asia, the Middle East, and Europe. Today, BachaCoffee.com serves over 40 countries, including online, where Bacha Coffee is renowned for its legendary coffee gifts and accessories made from 100% Arabica coffee, as well as the Bacha Coffee concept of international distribution and wholesale for professionals.

Do you know what is Specialty coffee?

Posted on by Qahwa World

Specialty coffee is a unique kind of coffee, distinct from the standard offerings you might find in the coffee and tea aisle. This isn’t your run-of-the-mill grain; it’s a product held to sky-high standards, without which it cannot bear the label of ‘specialty.’

In recent years, specialty coffee has surged in popularity, becoming a favorite among coffee lovers. But what sets it apart? What makes specialty coffee truly special?

So, what exactly is specialty coffee?

Specialty coffee is defined as coffee that scores 80 or above out of 100 on the ‘specialty scale,’ a metric determined by the Specialty Coffee Association (SCA). The SCA sets stringent rules and regulations governing its classification.

The essence of specialty coffee lies in its meticulous journey from bean to cup. Every step, from the coffee bean farm to the skilled barista, is meticulously considered. This dedication to excellence ensures that every sip delivers a high-quality experience for coffee enthusiasts.

These coffee beans typically thrive in high-altitude regions with carefully managed climates and soil compositions, resulting in unique flavors. Coffee sourcers invest considerable effort in identifying the perfect coffee farm for specialty beans. Once harvested, the beans undergo further refinement and enhancement, culminating in a sustainably sourced bag of coffee ready to tantalize your taste buds.

How is specialty coffee classified?

To earn the coveted ‘specialty’ label, coffee must achieve a minimum score of 80 on the specialty scale, as determined by certified coffee tasters approved by the SCA. Ratings range from ‘very good’ to ‘excellent’ or ‘outstanding,’ reflecting the coffee’s quality.

The classification process is rigorous, with strict adherence to rules by all involved parties. From coffee farmers to roasters and baristas, alignment throughout the process is essential to maintain the coffee’s specialty status.

The rating process for specialty coffee includes meticulous considerations, such as standardized lighting levels and table sizes during assessment. Beans must pass through defect categories, with no Category 1 defects and a limit of five Category 2 defects to qualify as specialty coffee beans.

Where is specialty coffee grown?

Major coffee-producing countries like Brazil, Ethiopia, Vietnam, and Colombia dominate specialty coffee production. However, efforts are underway to explore emerging coffee-growing regions that offer unique flavors. Countries like Rwanda, Costa Rica, Panama, and Bolivia are increasingly contributing to the specialty coffee market, meeting the high expectations set by the Specialty Coffee Association.

In essence, specialty coffee can be produced anywhere, provided it meets the rigorous standards set by the Specialty Coffee Association.

In the world of specialty coffee, the journey from bean to cup involves several key players, each contributing their expertise:

  • The Coffee Farmer: These dedicated producers cultivate the highest quality coffee through generations of expertise. They focus on quality over quantity, ensuring only the best beans reach the market.
  • The Green Coffee Buyer: Skilled in identifying coffee quality, green coffee buyers play a crucial role in selecting beans for specialty coffee. Through cupping, they assess coffee quality and communicate key information to roasters and cafe staff.
  • The Roaster: Certified roasters skillfully roast specialty beans to perfection, applying scientific principles to unlock the beans’ full flavor potential.
  • The Barista: Specialty baristas complete the coffee lifecycle, ensuring each bean is brewed to perfection. With deep knowledge of coffee origins and flavor profiles, they guarantee a delightful coffee experience for consumers.

Ultimately, it’s the consumer who completes the specialty coffee journey by seeking out and choosing high-quality options. By supporting specialty coffee, consumers not only enjoy superior taste and flavor but also contribute to improving living standards in coffee-producing communities worldwide.

The history of specialty coffee traces back to 1973 when Norwegian coffee expert Erna Knutsen coined the term. Since then, specialty coffee has experienced multiple revivals, driven by a growing demand for quality over quantity. Today, specialty coffee enjoys widespread popularity, with dedicated roasters offering a diverse range of options.

Why choose specialty coffee?

Specialty enthusiasts argue that nothing surpasses the taste and quality of specialty coffee. The meticulous attention to detail and ethical considerations ensure a superior coffee experience. By choosing specialty coffee, consumers support sustainable practices and contribute to building thriving communities worldwide.

In conclusion, specialty coffee represents the pinnacle of coffee excellence, offering unparalleled taste and quality. With its meticulous production process and commitment to sustainability, specialty coffee continues to captivate coffee lovers worldwide.

 

Coffee Revolution: China Surpasses the United States as the Largest Market for Luxury Cafés in the World

Posted on by Qahwa World

Under the title “China: 1.4 Billion Reasons for Coffee Sales,” the “World Coffee Report” website, worldcoffeeportal, published an extensive report on the coffee market in China, indicating that in China, the center of the massive nation lies an unprecedented opportunity, affirming that there is a coffee revolution sweeping through the heart of China.

While China has been a stronghold of tea culture, it now stands at the forefront of coffee-consuming nations, redefining the coffee industry on a global scale.

The report takes us on a journey through the burgeoning coffee scene in China, where local entrepreneurs and international giants compete for a share of the market amidst remarkable growth and rapid innovation.

According to the report, December 2023 marked a historic moment when China surpassed the United States as the largest market for luxury cafes in the world, with a growth rate of 58%. The number of coffee retail outlets rose to 49,691, a testament to the undeniable allure of coffee among China’s 1.4 billion inhabitants.

The surveys revealed a nation infatuated with coffee, with over 90% of them tasting hot coffee weekly and 64% enjoying iced coffee—an trend driving the expansion of cafes across the country.

The economic transformation of China since 1978 has paved the way for a cultural revolution, embracing Western fast food culture and café culture with open arms. From the golden arches of McDonald’s to the iconic green siren of Starbucks, international brands have set the stage for the coffee renaissance in China.

Despite the challenges posed by the COVID-19 pandemic, the Chinese coffee market has shown remarkable resilience, with swift efforts to regain activity reaffirming its importance.

At the heart of the Chinese coffee revolution lies Yunnan province—a mysterious agricultural economy linked to coffee cultivation.

With government initiatives and international collaborations, Yunnan has emerged as a center for China’s coffee revolution, attracting the attention of coffee roasters worldwide and promoting a vibrant coffee culture.

As the Chinese coffee market continues to evolve at lightning speed, navigating its complexities requires more than just a business strategy.

Dealing with its intricacies requires more than just a business strategy—it demands a deep understanding of consumer preferences and nuanced cultural differences.

Harnessing digital platforms and embracing local elements are essential for success in a market fueled by innovation and driven by populations eager to embrace coffee culture.

In this new chapter of coffee history, China’s rise as a global coffee force is rewriting the rules of the game, shaping the industry’s future, and inspiring a wave of innovation that transcends borders.

With 1.4 billion reasons to fuel the coffee revolution, China stands ready to redefine the essence of coffee culture on a global scale.

 

Ever Wondered What Espresso Is and How It All Began?

Posted on by Qahwa World

Espresso, the powerhouse behind your daily caffeine fix, is more than just a component of your morning latte or cappuccino—it’s a finely crafted brew with a rich history and unique characteristics.

What is Espresso?

Espresso is a concentrated form of coffee created by forcing hot water through finely ground, specially roasted coffee beans using an espresso machine. This process results in one- to two-ounce shots of thick, creamy espresso, packed with flavor and caffeine.

The journey of espresso dates back to the late 19th century when Luigi Bezzera revolutionized coffee brewing by inventing the single-serve espresso machine in 1903. Alongside Desiderio Pavoni, they refined the machine, making it commercially available after showcasing it at the 1906 Milan Fair.

Distinguishing Espresso from Coffee

Espresso differs from traditional coffee not only in its brewing method but also in its beans and roasting process. Darkly roasted espresso beans undergo a longer roasting period, releasing oils that contribute to its intense flavor and full-bodied texture.

Conversely, coffee beans for traditional brews are roasted for shorter periods, resulting in lighter roasts with different flavor profiles. Despite similarities in taste, brewing espresso involves high pressure and fine grounds, distinguishing it from slower, lower-pressure methods used for coffee.

Caffeine Content

A single shot of espresso contains approximately 64 milligrams of caffeine, less than an eight-ounce cup of coffee, which typically contains around 92 milligrams. However, espresso-based drinks often incorporate multiple shots, leading to varying caffeine levels depending on the beverage.

Blonde Espresso vs. Regular Espresso

Blonde espresso, a newer trend, refers to beans roasted on the lighter end of the scale, offering a milder flavor compared to traditional dark roasts. While regular espresso boasts a bold, bitter profile, blonde espresso provides a lighter, smoother alternative.

Savoring Espresso

Espresso aficionados often enjoy their brew straight—black and unadorned. However, it’s versatile enough to be transformed into a variety of delightful concoctions, from lattes and cappuccinos to inventive cocktails like the espresso martini.

Popular Espresso-Based Drinks

  • Espresso: The quintessential shot of concentrated coffee, best enjoyed unadorned.
  • Americano: A diluted espresso drink made by adding hot water, resembling drip coffee.
  • Latte: A shot of espresso combined with steamed milk, often flavored with syrups.
  • Cappuccino: Similar to a latte but with a higher foam content.
  • Macchiato: Espresso “stained” with a dollop of warm milk.
  • Affogato: A delightful dessert featuring espresso poured over gelato.
  • Espresso Martini: A sophisticated cocktail blending espresso with vodka and coffee liqueur.

 

Coffee to go has become more expensive in Russia, but now it’s being bought more often

Posted on by Qahwa World

According to data provided by the company “Platforma OFD” through the “Check Index” service, the average bill for takeaway coffee in January-February 2024 amounted to 193 rubles.

This figure is 10% higher than the results for the same period last year. At the same time, the number of coffee purchases to go has increased by 14% over the year, notes Gazeta.Ru.

Cappuccino and latte in 200-300 ml paper cups are the most popular types of coffee. Experts consider this growth to be the result of an increased number of visits to catering establishments, the development of domestic tourism, and the holding of mass events. There is also a growth in the segment of purchasing food to go when buying coffee, which is due to its consumption in various situations such as work lunches, meetings with friends, and travels.

In addition to coffee, various sweets, pastries, cookies, rolls, and salads are among the top purchases alongside it. Courier services also note an increase in demand for coffee delivery. Such data indicate the active development of the coffee to go market and its popularity among consumers not only in cafes and restaurants but also as food on the go in various situations.

Coffee is one of the most common beverages, and demand for it has been constantly increasing lately. We appreciate coffee for its rich taste and the opportunity to combine it with various ingredients, such as milk or sugar, to add variety to the drink. However, it is important to understand what prevails in coffee: harm or benefit to our health? Let’s figure it out.

Benefits of drinking coffee:

Coffee not only tones and stimulates the central nervous system but also contains natural antioxidants that protect the body’s cells from free radicals. Among such antioxidants, chlorogenic acid, which is a powerful natural antioxidant, and trigonelline, which has a beneficial effect on blood vessels and capillaries, can be distinguished. It is important to observe careful roasting of coffee to preserve the maximum amount of beneficial substances.

Contraindications to the consumption of coffee:

People in the risk group, such as those suffering from hypertension, cardiac arrhythmias, insomnia, nervous excitability, or nephrolithiasis, should limit their consumption of coffee. For these groups of patients, it is recommended to choose decaffeinated coffee, which contains the same beneficial substances as regular coffee.

There are many caffeine-containing beverages and medicinal preparations. The caffeine content in tonic drinks is usually not less than 150 mg per liter. Too high a concentration of caffeine (more than 300 mg per liter) can cause overexcitation of the central nervous system, leading to insomnia, anxiety, and other disorders. It is not recommended to consume alcoholic beverages containing caffeine, as this can lead to unpredictable consequences due to the combination of the tonic effect of caffeine and the relaxing effect of alcohol.

In terms of usefulness, soluble coffee is inferior to ground coffee, as during its production, aroma, taste, and beneficial substances are lost. Therefore, flavorings and flavor enhancers are often added to it. Coffee is a popular beverage, however, as with any product, it is important to consume it in moderation to bring only pleasure and benefit to your body.