There’s more bad news on the horizon for the coffee market, as the price of coffee futures drops to its lowest point since 2006.
According to Bloomberg, the issue stems from a global oversupply due in large part to the world’s top coffee producer, Brazil, seeing a record crop in 2018 with another big yield expected in 2019. The slump is taking a big toll on arabica coffee, which the article notes is “one of the worst-performing commodities in the past year.”
Arabica futures for May fell as much as 2.6 percent to 94.65 cents a pound in New York. Prices have dropped about 20 percent in the past year, and speculators have been net bearish for about 18 months.
The problem of an oversupply is not one that is easily remedied. As the article notes, even countries struggling to produce are still taking hits because Brazil’s prodigious output. And for farmers, it’s not as simple as just switching crops. Coffee trees take years to grow and then produce for many years after. In order to switch crops, farmers would have to rip out the coffee trees, rendering useless all the work they have done to get the trees producing as well as removing any chance of earnings when the price rebounds. They are essentially stuck.
And the price is expected to rebound. According to Olam International, “the world’s second largest coffee supplier” (as per Bloomberg), the worst of it may be over soon. Even amid the surplus the importer expects pricing to come up, but unfortunately, the reasons why aren’t positive. Olam states that bad weather will have a negative effect on producers in Central and South American growing regions, which may in turn bring the prices back up a tick.
The issue of untenably low coffee prices isn’t going away, at least not any time soon. For their part, the SCA is investing in their Coffee Price Crisis Response Initiative to help find ways to bring up the artificially low number. But for now, coffee futures remain low. What this says for the future of coffee itself is an open question.
Top image via Tanawatpontchour/Adobe Stock
When Holybelly opened in 2013 at 19 Rue Lucien Sampaix, it set a new standard in quality for the age-old union of food and coffee in Paris. The 30-seat establishment came out firing, serving world-class third wave coffee alongside neo-diner breakfasts of fluffy pancakes and egg and sides until noon, when the stunning seasonal lunch specials kicked in.
The concept puzzled Parisians at first. Was it a cafe? Or perhaps a restaurant? The chefs bustled about in gleaming whites, after all. “I think people struggle to put us in a category because we’re not a coffee shop, but we have really good coffee, and we’re not a restaurant, per se, but we have really good food,” says co-founder Nico Alary. “It’s not hard for Melbourne or New York, where every place is like that, but here we were kind of the first.”
We assure you, not every place in New York or Melbourne is nearly as good as Holybelly. Despite the confusion, the cafe soon developed a loyal following, and brunch regularly drew crowds that spilled onto the sidewalk—perhaps even a little too often. “There was always a line and we were worried that people would associate us with, ‘I love Hollybelly and I love the food, but it’s too busy, let’s go somewhere else,’” says Alary. The space quickly outpaced the original vision chef Sarah Mouchot and Alary set out to create, which led to an expansion in 2015.
But the lines continued apace, and the couple had hesitations about further growth. They worried about Holybelly losing its soul, a carefully cultivated balance of good food, good coffee, and good service they pride themselves on. But when a space opened up down the street at 5 rue Lucien Sampaix in 2016, they decided to go for it. A year later, Holybelly re-opened there with 100 seats, inviting patrons to tuck into all-day breakfast from the comfort of snug leather booths and white-washed brick.
Mouchot and Alary still had the smaller, empty space at 19 rue Lucien Sampaix. They mulled over what to do with it: a roaster? A natural wine bar? But Paris had enough of those. “We thought, what about we just do another cafe, but we just do breakfast and lunch very differently?” says Alary. HB5, the “new” space, inherited the menu of big delicious breakfasts and daily specials, while the historic HB19 takes a more intimate approach to breakfast and seasonally inspired lunches. The menu is structured around a large selection of sharing plates and several daily lunch specials, a format that will enable Mouchot to showcase her talent in the kitchen and make the most of what’s in season.
The two locations complement each other: the founders were careful to preserve the Holybelly identity at both, while crafting two completely different dining experiences. Where HB5 channels cafe casual in leather booths, wood, and brick, HB19 offers a more intimate setting with teal velvet upholstery, marble, and tile. “HB19 is going to show what Sarah can cook and that precision she has for breakfast cooking that she also has for lunch cooking,” Alary tells Sprudge. “At HB5, a dish had to be a meal, so she was kind of limited in the things she could do. At HB19, she can do whatever she wants. It’s perfect for seasonal cooking because there’s no format. Maybe some days we’ll have ten plates and five another day, depending on what’s available.”
There are no pancake stacks at HB19 (don’t worry, they’re available all day down the street at HB5). Instead, Mouchot has run wild on a sweet and savory small plate experience, with dishes like soft-boiled eggs with buttery mouillettes, gravlax, haloumi slippers, beet salad with crunchy buckwheat nubs, kasha porridge, and mini-donuts with dulce de leche. The coffee here is also similar but different. Belleville Brûlerie still shines at HB5, where a more developed and accessible roast profile pairs wonderfully with hearty breakfast specials. At HB19, Swedish roaster Koppi accompanies what might be described as more delicate dishes, harmonizing well with the small but growing selection of natural wines on offer. In both cases, the coffee experience still stops short of a geek-out. “We stop before it gets too technical. So we do everything super well, everything’s weighted, calibrated, we use reverse osmosis water, but I always tell my baristas we’re not the kind of place where you can just make coffee,” says Alary, who would rather return to a place with good service and bad food than amazing food and poor service. “For me it’s about finding a balance between being a restaurant and a cafe.”
The interview portion of this feature with Alary was conducted just one day after HB19 opened. I found the space bustling with regulars, as though it had never closed. Alary attributes the easy transition to the experience the team has gained over the last six years, and a restaurant has evolved to reflect the owners’ own growing up as business partners and hospitality professionals.
“We’re still Holybelly,” says Alary. “We told our front of house staff, stay relaxed, friendly, dress however you want. It’s just really what you put in the plate and the coffee that changes, but we’re the same.”
La Guerra Asimétrica del Dictador Hugo Chávez: Contra Comunicadores Sociales y Medios en el 2007
Eladio Rodulfo Gonzalez, Periodista Venezolano, publica una Investigación contentiva de varios tomos, donde recopila las Agresiones, Violaciones de Derechos Humanos y Asesinato de Comunicadores Sociales en el Ejercicio de su Profesión, por parte de los Gobiernos Dictatoriales de Hugo Chávez y Nicolás Maduro, aqui comparto el Cuarto Tomo: Año 2007
El año 2007 fue fatal para la libertad para la libertad de expresión pues el 27 de mayo, en contra de la opinión nacional e internacional cerró definitivamente a la estación televisiva más antigua del país, Radio Caracas Televisión, apropiándose de los equipos de la estación. Lo propio haría después con Radio Caracas Televisión Internacional por negarse a transmitir las kilométricas y arbitrarias cadenas del dictador.Las amenazas del Tribunal Inquisitorial del régimen, la Comisión Nacional de Telecomunicaciones, dieron luz a la autocensura en los medios audiovisuales para evitar sanciones.El entonces director de Telesur, Andrés Izarra, sugirió el establecimiento de la hegemonía comunicacional.Continuó el impedimento a los medios privados de hacerle cobertura a los eventos de la dictadura.Venezuela se situó entre los tres países latinoamericanos con mayores dificultades para el ejercicio del periodismo.Continuaron las agresiones verbales y físicas contra comunicadores y medios por parte de las fuerzas de seguridad, especialmente la Guardia Nacional y la Policía Nacional.
Pressure is what makes an espresso an espresso. I don’t mean the kind of pressure that caused you to start smoking in high school: I mean a combination of the pressurized water coming out of the espresso machine, as well as the resistance caused by the perfectly packed cake of coffee grounds the water has to push through in order to brew.
Today, we’ll explore a contributing factor to this perfect storm of pressurized extraction: the tamper.
Why We Tamp
Tamping is the method a barista will use to take a loosely dosed amount of coffee grounds and turn them into a tightly compressed, evenly dispersed puck within the portafilter, where the water and coffee will come in contact when it’s brewing.
Why is it necessary? For one thing, the espresso needs to be compacted far enough to create a little space between the top of the coffee and the screen through which the water comes out of the espresso machine. Once the coffee grounds get wet they’ll naturally swell a bit, which can cause a sludgy mess without a proper gap.
The other main reason for tamping is that water is lazy. It doesn’t want to have to do the hard work of pushing through that coffee to extract all the deliciousness inside. The only thing lazier than water is water under pressure, and if it’s forced through a loose pile of grounds, it will inevitably find all sorts of cracks, crevices, and channels to zip through, avoiding all the good stuff we want it to absorb from the coffee. But if those grounds are tightly pressed into a level cake, the water has no choice but to squeeze through it evenly, picking up all kinds of flavor along the way.
El Secreto del Cafe Perfecto
Son solo cinco los pasos que marcaran la diferencia y no robará más de seis minutos. Eso sí, hay que seguir los pasos de forma escrupulosa. Comenzamos:
1. ¿Mezcla? Olvídate: es como echar casera a un buen vino
“Para obtener un resultado óptimo hay que usar café 100 % arábica”, afirma Siffe Rabani, barista del café La Bicicleta. El arábica es un tipo de café bajo en cafeína que tiene cierta acidez y deja un postgusto dulce.
Al contrario de lo que ocurre con el café robusta, que es muy fuerte y amargo, el arábica es ideal para tomarlo solo, sin leche ni azúcar. Si aún le queda en casa medio paquete de café mezcla (fusión de arábica con robusta) y pretende poner en práctica estos pasos con él, olvídelo: “Usar mezcla es como echar casera a un buen vino”, afirma tajante Diego López.
2. Calienta el agua, pero que no llegue a hervir
El error más común al preparar café es querer hacerlo todo de una vez. Hay que cumplir los pasos. “Primero hay que llenar el depósito de agua hasta la válvula y ponerlo al fuego sin el filtro y sin la mitad de arriba de la cafetera. O sea, poniendo solo la parte del depósito del agua”, explica Diego López. Pero, cuidado, debemos apartarla del fuego antes de que el agua hierva. En este punto es normal que uno se pregunte: “¿Pero cómo sé yo que el agua ya está lista para quitarla del fuego?”. Calma, Diego López nos da la clave: “Cuando el agua empieza con un leve burbujeo es el momento de apartarla del calor”.
3. El café debe ser en grano y hay que molerlo al momento
Sí, el café hay que comprarlo en grano, porque conserva mucho mejor el sabor y el aroma. Y sí, debes comprarte un molinillo. Olvídate de moler todo el paquete de café de una vez para guardarlo en el armario hasta la próxima ocasión. O todavía peor: ni se te ocurra barajar la idea de comprar café ya molido. “El café hay que molerlo en el momento, mientras se calienta el agua, para conservar todo el aroma y el sabor”.
4. Hacer un agujero en medio cuando esté el café en el filtro
Para evitar daños físicos, lo mejor es colocar el filtro con el café y cerrar la cafetera usando un trapo que evite que nos abrasemos las manos. Porque recuerden: el agua se ha calentado antes. “Hay que llenar el filtro de café hasta el borde, pero sin prensarlo o aplastarlo, y hacer una agujero en el medio que coincida con el tubo de la cafetera italiana. De esta forma, el café sale antes y ayuda a que tenga más crema”, apunta Siffe.
Una vez que el filtro y el café están en su sitio, se enrosca la parte de arriba, se deja la tapa abierta y se vuelve a poner la cafetera en el fuego. En efecto, la tapa abierta. Si está cerrada limita el sabor del café: “Si está la tapa abierta, el agua se calienta más lentamente y está en contacto más tiempo con el café mientras va subiendo.
5. Y por último, no seas ansioso y déjalo reposar
Antes de lanzarse a servir el café, párate durante un minuto y disfruta del aroma intenso del brebaje que estás a punto de paladear. “Una vez hemos apartado la cafetera del fuego hay que dejarla reposar con la tapa bajada durante 60 segundos para que se asiente el café”, matiza Diego López.
Pasado este tiempo, ha llegado el momento de disfrutar de esa taza de buen café que has preparado tú mismo (y en menos de seis minutos). Empezar bien el día puede ser muy sencillo.
Operating Your Own Bitcoin ATM
The demand for effortless and easy Bitcoin exchanging service everywhere is increasing globally. People are more interested in Bitcoin, and more shops accept Bitcoin everyday, both offline and online. The usability of Bitcoin is increasing, so more people want to hop the Bitcoin train everyday. Also remittance use is increasing – on LocalBitcoins we have seen volumes in developing countries increasing, along the more developed countries.
How a Bitcoin ATM Woks:
LocalBitcoins ATM is an affordable and robust machine for automatizing your Bitcoin exchange business. The LocalBitcoins ATM is unique because it does not require internet connection, but the exchanging happens on the LocalBitcoins website. The ATM works as a simple and safe cash-box. This makes the ATM very robust. The ATM has 30-note recycler, which also increases mainteinability and makes the process robust. The customers who withdraw can get the same notes that other customers deposit.
This makes the operators work easier. The operators has to take care that he has enough Bitcoins to sell, empty the cash box when full, and take care that there are notes in the ATM for customers to withdraw.
LocalBitcoins as a Finnish company has been a pioneer in advising the regulatory agencies in this process and adapting to the new standards of compliance for the cryptocurrency industry. It is LocalBitcoins’ mission to bring Bitcoin everywhere and by being a reference in compliance, we also aim to promote trust, legitimacy and maturity in the Bitcoin ecosystem, while paving the way for it to become a more viable and widespread currency and combating criminal use of Bitcoin and its network. We are confident that the new measures will bring significant benefits to our user base, promoting a safer trading environment and acting proactively in preventing fraud.
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