FRC Workforce Member
Aug 28, 2023
Does olive oil espresso have a spot in specialty espresso?
By Janice Chinna Kanniah for Good Day by day Grind
“Through the years, specialty espresso has embraced many alternative flavour combos and signature drinks. These embrace the espresso tonic and pumpkin spice latte. Nevertheless, for now, it is uncertain whether or not the identical will be stated for olive oil espresso. Whereas high-quality olive oil can style candy, fruity, and herbaceous, most individuals solely affiliate it with savoury delicacies. In step with this, it might take a while for olive oil espresso drinks to turn out to be extra in style.”
What puck distribution means for espresso extraction
By David Phillips for newGround
“Puck distribution performs an important function in reaching balanced and even espresso extraction. A superb grinder with sharp burrs will definitely assist ship a constant grind seize, which helps to ship even extraction. Nevertheless, this may be made redundant by poor puck preparation. With good puck prep, every espresso particle has the most effective likelihood of being extracted the identical because the one subsequent to it. It will give extra balanced flavour profiles and extra readability within the cup. Regardless of this, the espresso puck doesn’t extract evenly. Usually, water passes by means of the puck at totally different circulation charges and temperatures throughout extraction, and subsequently extracts the particles at totally different charges.”
What’s Ombligon espresso & might it turn out to be extra in style?
By Thomas Wensma for Good Day by day Grind
“’Ombligon has related traits to Caturra, corresponding to vast leaves, cherries which develop shut collectively, branches which develop vertically, and excessive yields,’ [Juan Pablo Campos, founding partner of Lojas Beans,] tells me. ‘Nevertheless, many Colombian espresso professionals agree that Ombligon might be a pure mutation of different varieties like Pacamara, Bourbon, and even Castillo – principally due to the excessive yield potential and resistance to espresso leaf rust.’ Producers in Huila, Colombia develop Ombligon at totally different altitudes, however between 1,600 and 1,800 m.a.s.l. tends to work greatest.”
World Espresso Analysis Launches Public Database for Arabica Fingerprinting
By Day by day Espresso Information Workers for Roast Journal
“World Espresso Analysis (WCR) late final week introduced the launch of a publicly out there database designed to make genetic fingerprinting of arabica espresso varieties extra accessible. The database is freely accessible to non-public and public labs for espresso selection verification utilizing ‘SNP markers,’ molecular genetic markers that may be analyzed extra rapidly and at a decrease price than different genetic markers, in keeping with the nonprofit group.”
How have specialty espresso customers modified in recent times?
By Thomas Wensma for Good Day by day Grind
“Whereas comfort has all the time remained essential to customers, demand for higher-quality espresso and extra revolutionary drinks are additionally key drivers of fast change within the sector. As out-of-home espresso consumption recovers in lots of main consuming markets following the pandemic, espresso companies want to make sure they meet the ever-changing wants and calls for of customers.”
