Stunning coffee omakaze in Tokyo
Often associated with high-end sushi programs, the omakase, a chef-driven tasting menu, has founds its way to coffee. The experiential tasting menu offers a guided journey on a singular perspective of coffee. And in Tokyo, the coffee omakaze is taking it to new heights, driven by some of the biggest names in coffee.
The healing power of coffee pulp
Coffee cherry is perhaps better known as cascara, the tea made from the dried fruit. But that pulp has a variety of other uses, and a new study finds that it provides an all-natural way to help heal wounds.
European Coffee Federation requests a delay to new EU law
In less than a year, the EU’s new anti-deforestation laws banning imports of commodities linked with deforestation will go in effect. But the European Coffee Federation is asking for a stay on the implementation. They argue that the new law will adversely affect smallholder coffee farmers and the tools to help them haven’t finished developing.
Cafe dreams are still very much alive
Everyone at some point in time or another has dreamed of opening a coffee shop. It’s a dream that goes back generations but remains just as strong today, if not more so. In the face of artificial intelligence making massive changes to the workforce, folks are going analog. A new survey finds that a majority of people’s dream job is to open a coffee shop.
Coffee Design: SHORE Coffee Roasters
This week, our Coffee Design feature series checks in with SHORE Coffee Roasters from Southern Shores, North Carolina. The three-month-old roaster comes out strong with a thoughtful design and brand aesthetic. We spoke with the folks at SHORE to learn more.
An easier reusable cup program
Many have tried to create a reusable cup program that would see broad scale adoption by the masses. But in order to do it, the program must be simple. And Delete Cup is maybe the simplest yet. Using RFID chips inside the cups, Delete is a reusable cup program that doesn’t require any sign-up or buy-in from the consumer.
Cropster announces new Roaster Intelligence 5
Cropster announced the release of the latest iteration of their Roaster Intelligence software, the RI5. The new software gives new levels of flexibility and control to the roaster. Read about all the new updates here.
Fabiana Carvalho and Ceado are coming to America
Fabiana Carvalho, the multi-time Sprudgie winner and creator of the Coffee Sensorium has delved deep into flavor science as part of her prestigious academic career, and she has quickly become one of the voices in the science of coffee. And now, she is taking her vast knowledge on the road in the United States. Teaming up with Italian grinder manufacturer (and Sprudgie Finalist for their Hoop brewer) Ceado, Carvalho will be making three stops across the US to discuss “which parameters matter for flavor consistency.”
Move over matcha latte
In our latest installment of On The Menu, our series exploring signature drinks at cafes around the world, we’re checking in on Minnesota’s FRGMNT Coffee, whose Matcha Tonic founds its way from a seasonal drink to a year round favorite. Spirit Tea’s matcha, locally-sourced tonic, rhubarb bitters. The matcha latte may have some competition.
Roaster’s Village
We’re highlighting outstanding coffees from some of our favorite roasting partners each week here in the newsletter. This week’s selection of tasty coffees are…
Amavida Coffee Roasters: Honey Comsa —This medium roast Honduran coffee from COMSA Cooperative has a mild, berry-like acidity and a full body. It features pronounced dried fruit notes in the aroma followed by prominent flavors of raisin, fig, and molasses. Certified Organic & Fair Trade Coffee.
Cxffeeblack : Congo Free—Guji Mane Diaspora Collection // CONGO FREE: CONGO WASHED PROCESS /// a mighty peace junt- A portion of the proceeds goes to support Congolese liberation and the farmers who produce this African fruit.
Equator Coffees: Rwanda Nyampinga—Many have come to know and love our annual single origin selection from Nyampinga: the all-women’s cooperative in Rwanda producing delicious & nuanced coffees with high cup quality. This year’s selection is delicate, tea-like, and sweet with notes of of Earl Grey, black currant, and plum.
Greater Goods Roasting: Santa Gema —Last year, we had the privilege of visiting some incredible farms in Nicaragua, including Santa Gema. At Santa Gema, Mario Vilchez produces a remarkable maracaturra coffee with flavor notes of cherry cordial, tea rose, and tamarind. We’re proud to say that this coffee qualified for Nationals at the US Brewer’s Cup competition, a testament to its exceptional quality.
Joe Coffee: The Village — Currently, The Village comes from the Rubí sisters’ farm Finca Ruland 2, in Las Vegas, Honduras. Andrea and her sisters’ skill and diligence shine through this lot of washed and natural coffees. Expect a complex balance of layered acidity and structured sweetness. Beginning with notes of deep citrus and stone fruit, flavors arc towards ripe cherry as the coffee cools, leaving us with a final, soft note of spice and caramel.
Madcap Coffee Company: Kanda—Amos Ndatakiura, the producer of this coffee, runs an estate in Kirinyaga, Kenya. His home and coffee sit in the middle of the five-acre estate surrounded by SL-28 coffee trees where he and his family grow and process the coffee themselves. The Ndatakiura family has over 50 years of experience working in coffee, which shines through in this juicy, sweet coffee with notes of peach, raspberry, and milk chocolate.
Monogram Coffee: Vistacion Munoz —The Parainema variety is a super interesting variety, and one of the most unique flavour profiles that we have ever tried. Genetically, it is a Sarchimor, which means that it has Timor heritage, which has roots with Robusta species. The benefit of this variety is its disease resistance, but people have started to discover that Parainema also have sought after flavour profiles which adds a lot of value to this variety in the specialty market for roasters and cafes like us.
Night Swim Coffee: Aquiares – Red Honey—Aquiares is an example of innovation and perseverance whose benefits extend beyond the farm and workers and serve as a model for sustainable, equitable production for the broader coffee industry. Centroamericano H1 is an F1 hybrid variety generated by crossing the Sarchimor T-5296 and a wild Rume Sudan variety.
Olympia Coffee: Peru, Lito Cubas Olivera Gesha —Lito Cubas has his roots in legacy, coming from a family of coffee producers in Cutervo, Peru. This world-exclusive lot features his prized Gesha, one of the most covetable varietals in production. Flavors of lemon, floral, and Earl Grey.
Onyx Coffee Lab : Doyenne—One 10oz Box of the World’s Best Female-Produced Coffee Once a Month + Roasted and shipped the first Wednesday of every month. Doyenne seeks to identify and amplify the stories of woman achieving incredible marks in coffee. The selections are curated by Andrea Allen, co-founder of Onyx Coffee Lab and 2020 US Barista Champion. The heart is for women to collaborate and to boost each other’s work and achievement through stories.
Partners Coffee: Ethiopia – Meselech Tube—Meselech Tube tends a three hectare farm in Sidama where she focuses her attention on high quality naturals. She is among a growing cohort of coffee farmers in Ethiopia whose production is available in isolation, traceable all the way to the farm itself. This lot is a classic representation of Sidama’s naturals—we taste syrupy strawberry, blueberry, banana, and black tea.
PERC: El Salvador Delagua Pacamara—We knew we had to bring it in as soon as we tasted this coffee. It reminds us of freshly picked strawberries, oranges, and maple syrup. Pacamaras are giant beans that yield big, juicy flavors with lots of sweetness, and Delagua delivers on that reputation in spades. Now, we can fit these beans in the dang bag.
Portland Coffee Roasters: Bridge Blend—This Limited Release is a blend of coffees from Guatemala and Peru. The Guatemala is from Maya Ixil, and the Peru is from the Pueblo Libre and Mamahuaca communities. When we cup this coffee it is floral and herbal, with hints of sugar cane and chocolate.
Stumptown Coffee Roasters: Colombia Huayku—A beloved coffee at Stumptown since 2013, Huayku is grown and produced by the Federación Abades—a group of over 200 smallholder coffee producers—in the mountainous region of Nariño. This year’s lot is a complex cup layered with tropical fruit, orange zest, and creamy milk chocolate.
Verve Coffee Roasters: Colombia Gabriel Castaño Pink Bourbon Single Origin Espresso—Decadent notes of fudge and molasses melt throughout Gabriel Castaño’s anaerobic-washed Colombia Pink Bourbon, rounded out by hints of strawberry as a sweet treat.
New job listings from Sprudge Jobs
Slayer Espresso - Mechanical Assembler - Renton, WA
Equator Coffees - Shift Lead - San Francisco and Marin County, CA
Equator Coffees - Accounts Payable Data Entry Clerk - Marin County, CA
Equator Coffees - Associate Roaster - Marin County, CA
Equator Coffees - Baristas - San Francisco and Marin County, CA
Equator Coffees - Production Associate - Marin County, CA
Minor Figures - Sales and Market Development - Denver, CO
Ceremony Coffee Roasters - Education Manager - Annapolis, MD
New cafes on Sprudge Maps
Here are new cafes discoverable on our global cafe portal Sprudge Maps. Register your cafe for free—thanks to the support of La Marzocco and Pacific Barista Series.
Cafe Union - Montreal, Canada
The Daily Buckhead - Atlanta, GA
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