Coffee. Tea. Pastries. These are the things that truly make the world go ‘round.
Some like them sweet, some like them bitter, some like whatever tickles their fancy day-by-day. But where do we all go to get these pick-me-ups? Rochesterites have quite the selection, from the classics destinations of Cafe Steam and Starbucks to the people behind Old Abe and Dunn Bros.
But there’s something extra lovely about frequenting the smaller coffee shops in town.
Here’s a few stops you may (or may not) have heard of to help you shake up your routine or simply give some love to your next favorite joint.
On the north end of town, Lumen offers a full menu with a drive-thru for a quick solution to your cravings. An important part of their business includes offering products from grass-fed and pasture-raised cows, fair-trade coffee, and locally made sandwiches. They also sell local Daube’s pastries, donuts and snacks, and will be taking over half of the Daube building in the near future.
A popular drink: Honey lavender latte.
A unique menu item: Their “Bulletproof Coffee” is a keto diet-friendly option, combining a Sumatra dark roast with coconut oil and grass-fed butter.
Location: 3550 55th St. NW
Hours: Open Monday-Friday 5:30 a.m. to 6 p.m. and Saturday-Sunday 6 a.m. to 6 p.m.
An oldie-but-goodie in a new space! Previously housed in Forager Brewery, this shop opened up just outside of downtown, below Flats on 4th. They have their own in-house roastery and plethora of espresso creations, but this place isn’t just about the drinks; an award-winning Twin Cities head chef and a pastry chef round out Fiddlehead’s sustainable offerings.
Popular drink: Specializing in chocolate, their mochas and hot chocolates are hand-blended with a high-end mix of real dark and milk cocoa.
A unique menu item: Try the Thai Latte, which uses local honey, cayenne pepper and coconut cream.
Location: 412 3rd Ave. SE
Hours: Open Monday-Thursday 6 a.m. to 9 p.m., Friday 6 a.m. to 11 p.m., Saturday 7 a.m. to 11 p.m. and Sunday 8 a.m. to 5 p.m.
St. James Coffee
If you’re looking for a cozy hang with a bit of fellowship, this is your spot. St. James serves coffee roasted in Le Center as well as Compassion Tea, whose proceeds go to supporting medical clinics globally. The non-profit shop, which is run by volunteers, wants to bring a bit of the Christian church to every customer through its menu and hospitality.
A popular drink: Standard latte or ready-made local coffee.
A unique menu item: Italian Cream sodas, with flavors including strawberry, cherry and orange.
Location: 4156 18th Ave. NW
Hours: Open Monday-Thursday 7 a.m. to 8 p.m., Friday 7 a.m. to 6 p.m. and Saturday 7:30 a.m. to 4 p.m.
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Fuel Cafe in Walker’s Point “flipped the switch” Wednesday to start powering the restaurant with solar power.
The owners of Fuel Cafe, 630 S. 5th St., flipped a giant light switch to ceremonially start using the 60 solar panels installed on its roof to offset its traditional energy use.
Fuel Cafe is now one of three restaurants in Milwaukee to use solar power, according to Elizabeth Hittman, of the City of Milwaukee Environmental Collaboration Office. Bounce Milwaukee and Riverwest Co-Op Grocery and Cafe also use solar power.
Fuel Cafe estimates the solar panels will save the restaurant up to $6,000 per year. Based on past electrical use, the solar panels will offset 7.5 percent of Fuel Cafe’s energy use.
“We’re already reducing waste through our composting efforts, using environmentally friendly products and local vendors for produce and products and this effort is one more way we can have an impact,” Fuel Cafe co-owner Kristyn Eitel said in a news release.
The project cost about $44,000 and will save Fuel Cafe about $115,000 over the next 25 years, according to the news release.
The system will produce about 25,000 kilowatt-hours of energy per year.
Fuel Cafe also has a location on East Center Street in Riverwest. The restaurant was founded in 1993.
Read or Share this story: https://www.jsonline.com/story/money/2019/02/13/fuel-cafe-walkers-point-solar-power-energy-costs-carbon-footprint/2859686002/
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Coffee people are very strange these days. If they’re not drinking iced coffee during a polar vortex, they’re shooting green coffee into space to roast it. And now, there’s a new startup that wants to make your coffee without any coffee at all. It’s called Atomo Coffee, and according to Food & Wine, the company is “working on a way to replicate a standard cup of coffee—down to the taste, aroma, and even mouthfeel—all with natural ingredients, none of which are coffee beans.”
This is by no means the first iteration of “coffee hold the coffee.” In Italy, there is a long tradition of caffè d’orzo, a caffeine-free, coffee-like beverage made of roasted barley that is consumed by children, the elderly, and those looking to eschew the jittery jolt for health reasons. But this Atomo Coffee—“molecular coffee” as the company refers to it—feels like something entirely different.
Created by microbiologist Jarret Stopforth—a “radical food scientist,” per the company’s Kickstarter, whose CV includes time at Soylent and Chobani, both of which have pre-established links to the coffee world—and not-microbiologist Andy Kleitsch, Atomo coffee is trying to break down coffee to a molecular level, figure out what’s going on inside, and then rebuild it anew using… not coffee.
It is a coffee but it is like, not coffee. Think about that.
Their goal, according to Food & Wine, is to create a coffee without “the dreaded bitterness,” WHICH I SHOULD NOTE is a thing that can also be accomplished through quality-focused sourcing and roasting practices, a notion upon which the last let’s say two decades plus of specialty coffee have been predicated. One need not put the bolts in the neck of a reanimated mishmash of molecules to drink coffee without the aforementioned “dreaded bitterness.” It is possible to drink actual delicious coffee from actual coffee farmers and roasters without experiencing such dread.
What actually comprises Atomo is as yet unknown. The Kickstarter lists them as “naturally-derived sustainable ingredients.” For their first product, Atomo is aiming for a “smooth cup of coffee, not too light, not too dark,” but after the success of their already-funded Kickstarter campaign they plan to release single-origin varieties including an Ethiopia, Colombia, Kenya, and 100% decaf (sorry caffé d’orzo).
This may come as a surprise given the completely serious and not at all flippant tone of this article, but I’m a bit skeptical of the entire enterprise. Though to be fair, in a blind taste test performed by the company on the University of Washington campus, Atomo was the heavy favorite over the other option, some roasty-ass Starbucks they trucked around campus, god knows how long after brewing it.
Have 21 out of 30 college students ever been wrong about anything?
Perhaps I am the one who is wrong. Maybe the kids these days want their space beans and molecular “coffee” drinks. If that’s you and you want to live in this sort of future, you can pre-order you own Atomo via their Kickstarter page. What a time to be alive.
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Some people believe that a cup of coffee is the same everywhere. We like to think that they haven’t been to one of the Mexico cafés in Naples, where even a coffee novice can understand he has come face-to-face with a very special brew, one that took years to perfect.
When you enter a Caffè Mexico – there are three in Naples – an extraordinary smell envelops you. It is the smell of history, one that often seeps into furniture and timeworn objects. The main source of this smell is coffee (the Passalacqua brand, named after the café’s founder), both from the grinder, operated by a dedicated member of staff, and also the retail counter, where coffee beans are constantly being scooped and weighed and packaged, releasing their aroma throughout the room.
All three bars are straight out of the 60s with their stainless steel and orange plastic accents, a design that was certainly futuristic when Samuele Passalacqua opened the first Mexico bar, this one in Piazza Dante, in 1960. The other two outposts on Piazza Garibaldi and Via Scarlatti were established not long after.
Just as the décor is a blast from the past, so too is the unique system for buying your coffee: you first pay the cashier, who then hands you a receipt and a colored coupon that you bring to the counter. The coupon, whose color is determined by your choice of coffee, allows customers to be served in order of arrival – no preferential treatment here.
Coffee was the passion and profession of Samuele Passalacqua. After the Second World War, Samuele, who up to that point had worked at food businesses in varying capacities, had the opportunity to buy a coffee roasting machine; he soon started selling his own roasted beans. Since Naples is a large commercial port, he was lucky enough to have many different coffee varieties at his fingertips, which allowed him to make increasingly delicious blends.
The success of his coffee business inspired Samuele to open three tasting points in Naples in the 60s. The response was so swift and so positive that the great Italian writer Mario Soldati wrote in La Stampa, a Turin newspaper, that Passalacqua was “the best coffee in Italy.” And after almost 60 years, we can still say the same thing: this is the best coffee in Italy (and, dare we say, the world).
Samuele’s sons, Biagio, Armando and Emilio, eventually assumed their father’s mantle, making Passalacqua and the various Mexico cafés a roaring success. Today their children and grandchildren, the fourth generation of coffee producers, are running the show.
The popularity of Mexico doesn’t seem to be waning: people crowd in front of the counter, drinking their coffee while standing. “I think it’s really the best in town,” says Monica, a clerk who comes here every morning for her coffee.
“This is the real traditional Neapolitan coffee,” the friendly baristas chime in. That’s because the “five Ms” are respected at Mexico:
Miscela (Blend): Without a great blend, it is impossible to make a good coffee.
Macinino (Grinder): A fundamental aspect of good coffee is how finely ground it is, a factor that can change depending on the weather.
Macchina (Machine): An efficient espresso machine is required to get the coffee a perfect temperature.
Manico (Handle): The barista’s experience, it goes without saying, is crucial to a good cup of coffee.
Manutenzione (Maintenance): The machines must always be clean and in perfect working order.
At Caffè Mexico in Piazza Garibaldi, a sign reading “Coffee is served sweetened” welcomes customers. So if you want it bitter, without any sugar, you have to tell the baristas when you deposit your coupon and tip on the counter.
The barista’s experience, it goes without saying, is crucial to a good cup of coffee.
About that tip: in Italy there is no fixed rule about tipping in bars or restaurants, unlike in the U.S., where tipping a certain percentage is expected. (One reason why Italian waiters love American customers is because they leave generous tips.)
There is only one situation in which Neapolitans consider it mandatory to tip: at the bar counter. Here, and only here, it is necessary to deposit a small coin next to the coupon or receipt; it is an unwritten rule but one that has been ingrained in us since childhood.
So while Neapolitans manage to avoid tipping waiters in restaurants, they wouldn’t dare forget to tip the authoritative figure who makes them their coffee. In fact, if a Neapolitan doesn’t have so much as a dime, he is so embarrassed that he apologizes to the bartender.
Once they have their coffee in hand, take note of how Neapolitans avoid burning their lips on the hot cup. Using the small spoon that comes with their order, they’ll pour a bit of coffee on the edge of the cup to cool it down. We recommend that you do the same.
The standard coffee served by Mexico is the Moana blend, which is a blend of 10-12 different types of Arabica coffee. On request it is possible to get a cup of the higher-quality Harem coffee, but in our opinion the Moana does the trick. And if you want to buy coffee for home, you’ll be spoiled for choice: the Alambra, Mehari, Cremador, Creamy Cremador, Mekico and Moana blends are all outstanding.
In warmer weather, it is mandatory to taste Mexico’s coffee frappé, a classic of the Neapolitan coffeehouse, made by shaking coffee, sugar and water, that was born well before the thousands of creamy coffee concoctions invaded the city. “It’s the real frappé, in a huge glass, it’s almost a carnal pleasure,” says Mario, a local shopkeeper, whom we run into at the Mexico on Via Scarlatti.
But come summer, a true Neapolitan will order a nice coffee frappé – only to be followed by a hot coffee. Some habits are just too hard to break.
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Melissa Watson, News Director:
Campus Grounds- My favorite nook to get work done on campus, Campus Grounds somehow never makes me feel lonely even if I wander in there with my laptop as my only companion. The baristas are personable and funny, the priests from the attached church usually breeze through to chat with students and the music takes a back seat to encourage focus. The coffee has a charming, homey quality and the chai tea latte tastes like autumn in a cup. Seating options are plenty, and I would recommend sitting at the bar if you’re flying solo to observe the baristas at work. Not to mention, they update a sassy letter board with gems like “I love Sportsball. Go Sports!”
Brianne Hendricks, Managing Editor:
Jazzman’s – Jazzman’s is close enough to H.L Griffin to pop in to get a cup, yet far enough where I’m not pressured by the looming staircase. Jazzman’s is comfy, close and best of all — good. With a plethora of choices, I, a self-proclaimed coffee enthusiast, have yet to leave disappointed. Though seating can be a problem during the rush hours, the library is full of places to find solitude in a corner and relax after a long class period. I recommend pouring your own cup out of the many different flavors, and always ask for extra cream. You won’t regret it — At least I never do.
Tre Ambroise, Reporter:
Rêve Coffee Roaster — After a long day of shopping at one the numerous spots or exploring what’s upcoming and if you’re at the corner of Cypress and Jefferson desiring a tranquil atmosphere, look no further then Rêve Coffee Roaster. Though find parking in Downtown may be a nightmare, this place is an absolute dream. With coffee in its name, Rêve’s offers a variety of coffees from the top coffee growing spots in our world that is freshly roasted by their expert staff who genuinely know their beans. And coffee is not the only thing on the menu. Offering pastries like biscotti, breakfast and lunch options, Rêve’s truly fits the motto of “talk about good, cher.”
Jada Jester, Reporter:
Carpe Diem! Gelato-Espresso Bar — Located in the heart of Downtown Lafayette and presenting both delicious food and a comforting and artsy atmosphere, Carpe Diem has easily become one of my favorite spots to relax. Carpe Diem serves many flavors of gelato, ranging from a tangy berry flavor to a subtle cookie flavor, and every time I try a new one, I am never disappointed. The staff there are very friendly and always make all customers feel welcome and are very patient when it comes to making the tough decision of which flavor gelato to get. Carpe Diem makes a very calming and thoughtful location to hang out that, and they always have the best artwork to try to decipher while you enjoy your cup of gelato.
Lucy Hurdle, Reporter:
Caffè Cottage is a cafe and bar located just off campus. Its skull and crossbones logo suggests a pirate theme, as does their interior design. On one side of Caffè, they serve food such as salads, quesadillas, sandwiches, burgers and fries. They also serve Reve Roasters Coffee, and have a full coffee menu. On the other side of Caffè is a full bar, with a pool table in the backroom.In front of Caffè Cottage, there are numerous outside tables where you’ll usually find people smoking, mingling, and chatting.There are some interesting characters who frequent Caffè, and it’s definitely worth checking out if you want a place with good food, good people and a good atmosphere.
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The growing popularity of micro-roasters and craft coffees raises the tide for all coffee makers, he said.
Community has long embraced businesses practices that many craft roasters tout today: That is, controlling every possible aspect of its product from farm to cup, he said.
As then-chairman Norman Saurage III noted in that same 1995 article in The Times-Picayune: “Heck, we were specialty before specialty coffees were cool.”
Saurage ran the company for 60 years, recording his pride in its origin story with his book “The Community Coffee Story, 1919-2009.” He stepped down in 2012, handing the chairmanship over to his youngest son, Matt.
Community still imports 100 percent Arabica green coffee beans directly from farmers, mostly in Central and South America. The beans come through the port of New Orleans and are roasted at either the Harahan plant, which was purchased about a year ago, or the plant in Port Allen, Matt Saurage said.
Long-time employees and family involvement help to maintain the standards, he said
“My mother, Donna, and my brother (Hank) and I meet every week at the roasting facility in Port Allen to taste the coffees that we are buying,” he said. “Every Thursday, we sit around the cupping table to grade and discuss choice blends in that last stage of quality assurance.”
For new products or specialty flavors, the company sometimes asks employees to weigh in, he said. They taste various products against one another and the results are entered in a basketball-style bracket chart that is posted on a wall until the winning blend is are revealed.
That attention to taste is why the company’s new ready-to-drink mocha and vanilla lattes, for example, are “coffee forward” with the first flavor hitting the palate being coffee, not cream or sugar, Belanger said.
The lattes were introduced last month in Louisiana and now are being rolled out in Mississippi and Texas.
The company is marking its centennial events throughout the calendar year, Belanger said. On social media, the company is using the hashtag #100Years100Reasons to share videos, news and archived photos.
Community Coffee also keeps a trove of coffee-flavored recipes online.
We asked them to share a few that might be especially useful as we head into the peak of Carnival season.
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VALENTINE CHOCOLATE GANACHE TRUFFLES
1 cup heavy cream
8 ounces dark chocolate
1 Tablespoon unsalted butter
Cocoa powder, crushed nuts or candy sprinkles
Start with small pieces of dark chocolate. Chocolate chips work well, but a chocolate bar is fine if chopped into small pieces. Place the chocolate pieces in a medium-sized bowl. Put the cream and butter into a sauce pan and heat until it just comes to a boil. Pour the hot mixture over the chocolates and whisk together until smooth, then place the bowl in the refrigerator for 5 minutes. Remove and stir again. Repeat the process several times every 5-10 minutes until the mixture starts to thicken. Once it is thick enough, shape the chilled mixture into 1-inch balls (gloves may help with this step). Once you’ve shaped the truffles, roll them in cocoa powder, candy sprinkles or your favorite variety of crushed nuts for additional texture. Crushed hazelnuts is a classic pairing with dark chocolate. Makes about 24 truffles.
DARK ROAST MOLE
4 cups Community® Signature Blend Dark Roast Coffee
3-4 dried pasilla chiles
3-4 dried guajillo chiles
2 dried ancho chiles
1 cup onion, diced
10 garlic cloves
1 bunch of cilantro
1/4 cup toasted sesame seeds
1/4 cup toasted pumpkin seeds
2 6-inch corn tortillas
1 cinnamon stick
3 whole star anise
5 whole cloves
Salt to taste
Take all the dried chiles, remove the stems and place them on a pan in a 375 degree oven, toast for 5-6 minutes or until aromatic. Then, in a slow cooker, place the toasted chiles, onion, garlic cloves, cilantro, corn tortillas and both toasted seeds with the Community® Signature Blend Dark Roast Coffee. Make sure there is enough coffee to cover the other ingredients by making a satchel using cheese cloth. Put the cinnamon stick, star anise and whole cloves inside. Use a tea diffuser if cheese cloth isn’t available or break down the cinnamon stick to fit. The longer the ingredients are in the slow cooker the better. Overnight is best if possible. Making this recipe for a dinner it was allowed to cook for a week in the slow cooker just adding water when necessary. When ready, remove the satchel and blend ingredients in a blender until smooth. Add salt to taste. This sauce is rich and spicy. It can stand up to duck, beef or almost any game meat.
Chef Susan Spicer, CommunityCoffee.com
COFFEE RUBBED PORK RIBEYE WITH JAVA Q SAUCE
4 pork ribeye chops, 1 1/2 inches thick
For the rub:
1 cup Community® Signature Blend Dark Roast coffee or espresso
1 Tablespoon cocoa powder
1/3 cup brown sugar
1 Tablespoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
For the Java Q Sauce:
2 cups strong coffee
1 cup ketchup
1/3 cup cider vinegar
1/3 cup molasses
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon cumin
1 Tablespoon black pepper
1 teaspoon cayenne pepper
Salt to taste
Whisk together all ingredients for the rub. For the sauce, combine all ingredients in a pot and simmer for 20 minutes or until desired thickness is achieved. Completely coat each ribeye in rub and cook on a medium-high grill or in an oiled pan, 6-8 minutes per side. Target internal temperature is 150-155 degrees for medium. Serve the sauce on the side or drizzle it on the ribs.
Stuart Reb Donald, executive chef at
Bella Sera Gardens in Loxley, Alabama,
for more stories and recipes.
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Godiva is getting into the restaurant business. Well, sort of. The chocolatier recently opened its first cafe in North America, and includes a worthy successor to the Cronut — the Croiffle.
The establishment, which differs from other Godiva outlets in that it sells prepared food, is located inside New York City’s Pennsylvania Station. It offers “everyday indulgences for both bustling commuters and foodies alike,” according to a press release, and those items include a Greek yogurt parfait with Godiva granola, oatmeal with dark chocolate and almond slivers and pastries that are “perfect for commuters looking to grab a quick and delicious bite before or after work.”
On the beverage end of the spectrum, patrons can sip on a rich affogato, which features the brand’s signature blend espresso poured over Godiva Soft Serve and finished with whipped cream and a chocolate square. The affogato comes in dark, vanilla or swirl flavors.
For something a bit different, the Godiva mocha boasts that same signature blend espresso, only this time it’s combined with Godiva dark cocoa and steamed milk before being topped with whipped cream, cocoa powder and a dark chocolate square. The cafe also sells iced lattes, hot chocolate and more.
However, the Croiffle – a cross between a croissant and a waffle – is clearly the menu’s star. The hybrid pastry consists of a freshly made croissant pressed into a waffle, and comes in six savory and sweet options. Choices include a three-cheese sandwich filled with melty Gruyère, Havarti and Swiss, a ham and Swiss variety with Black Forest ham and sweet versions loaded with either dark or milk chocolate.
Other choco-rific food items offered include a Belgian waffle, which can be eaten plain or topped with a milk or dark chocolate drizzle, and mini Belgian waffle bites, which are available plain or coated in cinnamon sugar.
While the Penn Station locale is just a pop-up, NYC will get a permanent cafe in April. That location is expected to be on Lexington Avenue.
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A local church is offering a free hot meal every day of the week for anyone in the community who wants a meal.
Restoration Ministries, located at 420 Lily School Road in Lily, opened The New Day Cafe on Monday. The cafe will be open 5:30 to 7 p.m. Monday through Friday for dinner and 8:30 to 9:30 a.m. Saturday and Sunday for breakfast.
“We want to give back to the community,” Kim Young, coordinator of The New Day Cafe, said on Monday. “We want the community to have a place to come and that’s what we’re here for.”
Pastor Ronnie Smith introduced the church’s new endeavor with a video on Thursday and The New Day Cafe was ready to serve Monday evening..
“It’s for anyone, whether you’re rich or poor – listen you don’t have to be homeless to be hungry,” Smith said in the video. “If you just want to come and fellowship and have a great time or if you worked hard and don’t have time to cook dinner or whatever, it’s free and we would love to minister to you here at Restoration Ministries.”
The cafe works like a restaurant allowing guests to come in and tell the host how many people are in their party to be seated. Once the guests are seated, their order is taken and volunteers will bring the food to the table.
“You can come one day a week, you can come every day if you want to,” Smith said. “But seven days a week we are going to try to feed our community as long as we possibly can.”
“We just want to show you the love of God,” Smith added.
In addition to the cafe being open, the church will open the activity rooms for children while The New Day Cafe is open. James Paul, the church’s children’s pastor, is excited about the opportunity to share the love of Jesus with new youth The New Day Cafe will bring into the church.
“It’s going to bring people in that normally wouldn’t want to come into church,” Paul said. “I’m excited about being able to see the new people and just let them know that you don’t have to be a certain way, you don’t have to get cleaned up and make things right before you come to church, we’re just normal people too.”
Smith said that other ministries looking to volunteer or help out in anyway are welcome to take part in The New Day Cafe. Church members were volunteering on Monday and Young has been reaching out to other churches in the area to see if they would be interested in serving.
“This is a total community effort, we’d love to have you help us here at Restoration,” Smith said.
The New Day Cafe is currently being funded through a fund through Corbin Independent School District.
Restoration Ministries recently purchased and moved into the old Lily School property in Lily. The 10-mile move, from the church’s original location in Woodbine, has given the ministry 7.66 acres and nearly 32,000 square feet to begin new endeavors like The New Day Cafe.
“Our heart and mission is to help our community, and this facility gives us an opportunity to expand our vision for a preschool, home for children, outreach to the homeless, and school of ministry,” Smith said in a previous article about the move.
For more information visit restorationministries.us or call 606-261-7926.
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Last October I had the pleasure of serving on the Peruvian Cup of Excellence jury and found, what I thought was one of the jammiest, brightest and most fun coffees in the competition. Unfortunately, it just missed going through to auction by 0.12 points, but, I was lucky enough to get a face-to-face meeting with the producer Edith Meza Sagarvinaga, and secure the lot directly.
One of the most interesting and exciting producers in Peru, Edith and her brother Ivan run their family farm, inherited from their mother, with a tonne of enthusiasm for experimentation, exploring new techniques, the sum of which resulted in this unique and exciting lot. The curiosity and courage they exude translates into this fun and vibrant coffee, but, what makes it truly unique is that it is a mix of a naturally processed Caturra and an anaerobic processed Pacamara. Unusual in every way, their coffee exceeds all our expectations of what we thought Peruvian coffees to be.
A front-runner in agricultural practice Edith is a leader in her community, the importance of which she says she learnt from her parents.
“My parents grew up in the remote district of Santo Domingo de Acobamba in the mountains of Peru, one of the most poverty-stricken districts. They were very young and married and decided to move to the city of Huancayo to start a new life. In this place, I saw my father offer help to many people as mayor of this district, and with his actions, I learned that everything you do in life, you must do with passion, and courage, as I do now with coffee.
My dedication and love for coffee led us to be pioneers in the elaboration of the previously mentioned processes (wet-double fermentation, Honey and Natural coffees), and to acquire new knowledge. We are currently in the process of migrating our vision from an empirical view to a more technical view, applying good agricultural practices and spreading the knowledge to other farmers to achieve an improvement in the quality of our coffees.
My medium-term vision is to position myself as a producer of nano and micro lots of specialty coffees, as well as contributing to the empowerment of coffee growing women, by creating an entity that controls aspects such as weight, cupping points, redeeming percentage, between others things, and at the same time help to position Peru, as a producer of specialty coffees.”
At Square Mile we strive towards working with, supporting and encouraging innovative and game-changing growers like Edith and her brother Ivan. I forget how wonderfully satisfying that moment of connection is, and how we appreciate the privilege of bringing a coffee like this to life. We are beyond excited to introduce you to Finca Tasta, may it give you the same big WOW as it did us.
BUY SOME HERE
GUAVA / DRIED MANGO / LEMON ZEST
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Though there is no Ctrl-Z for much damage done to the Earth, there are ways to boost environmental sustainability. In this spirit, one product making a splash in and around the Netherlands is SOOP, a hand and body soap made from coffee grounds and orange peels.
SOOP is the signature product of BeeBlue, an Amsterdam-based collective working to upcycle organic waste streams, converting them into ecological, social, and economic resources. Robert-Willem Dol and Noor Buur co-founded the company in September 2016. Two years later, SOOP became available internationally. It comes in three bar variants (coffee with orange oil, coffee with orange oil and peels, and orange peels with orange oil) and two liquid (orange and coffee, which both contain orange oil).
To learn more, Sprudge spoke with Buur and, at BeeBlue headquarters, got the opportunity to witness coffee’s full sudsy potential.
Your website describes how in his own kitchen, Robert-Willem started playing around with coffee grounds and orange peels to come up with the idea of using them in soap. What prompted the experimentation in the first place?
Robert-Willem started experimenting with the idea of “stop wasting my waste,” which was sparked by frustration with how we treat waste in our societies. Waste is a human concept; nature does not “produce” waste. Meanwhile, in the Netherlands alone, the consumption of coffee and fresh orange juice produces 155 million kilos of coffee grounds and 250 million kilos of orange peels each year. These resources are widely considered an inevitable part of our day-to-day consumption and get discarded into organic waste streams. But this can be handled better if we see waste as a resource and use it in a circular way. Coffee grounds are a powerful natural scrub, and orange peels work as a natural skin booster and fragrance. The shift towards a circular economy and a more sustainable economic system feels abstract and big, but SOOP, as circular soap, makes it tangible.
What sets SOOP apart from other soaps?
SOOP is made of palm-oil-free certified resources, is biodegradable, and does not contain microplastics. In this regard, SOOP stands out but is not unique (fortunately!). SOOP is unique, however, in using “waste” as a valuable, function-serving resource.
How exactly do the coffee SOOPs get made?
SOOP is produced by existing soap-processing factories in the Netherlands. The bars are produced using a palm-oil-free soap emulsion; the liquid is a Marseille soap. Our coffee grounds and orange peels are treated in a way that makes them safe, functional ingredients in accordance with Dutch laws on soap and cosmetics. The smooth coffee bar is made with dried coffee grounds and orange oil extracted directly from orange peels; the textured coffee bar also contains pieces of orange peel. Both are effective as an exfoliant, colorant, fragrance, skin booster, and cleaner.
Where do you source the grounds and peels?
Our innovation in the field of the circular economy started with product development, yet in order to actually produce SOOP, we quickly had to get familiar with the world of waste. Because the logistics involved in collecting, drying, and treating coffee grounds and orange peels are so major, we cooperate with professionals in different fields. We work with PeelPioneers, an orange peel-recycling company in the Netherlands, which sources peels from Dutch retailers (for example, supermarkets with a fresh juice press in store). The coffee grounds are currently collected for us by a production company, but we are in the process of trying to find waste management companies to team with. Presently, the coffee grounds come from everywhere, but for the future, we’re focusing on collecting them mainly from the offices of companies, organizations, and hotels.
BeeBlue has made clear that the organization also values social return. How is that incorporated into the SOOP business model?
SOOP partners with Amsterdam’s social-return employment company Pantar (which gives jobs to people who for circumstantial or personal reasons experience disadvantages on the labor market). Individuals employed through Pantar service the coffee machines at the City of Amsterdam’s various offices, and collecting the grounds had been part of their daily work. Due to our scalability needs, we eventually had to turn to another, larger-capacity service that could collect the grounds, but Pantar currently does the handling for SOOP, which includes packaging, product labeling, and part of the transport.
Tell us about the packaging.
Incorporating sustainability into packaging is a challenge, but it is very much needed. The SOOP bar’s cardboard wrapping is made of recycled carton, which can, in turn, be recycled. The SOOP liquid bottles are made of recycled PET, which can also be recycled. The product labels are FSC-certified.
SOOP finds its way all over the world, and that is simply because people we talk to and work with see themselves as ambassadors of SOOP and tell our story. For example, the Netherlands Enterprise Agency arranged to have SOOP sent to Dutch embassies worldwide as a leading example of circular innovation that has sprung from Dutch soil. SOOP was a part of the Next Way of Living pop-up store at Dutch Design Week. SOOP has also found its way into the promotional and Christmas package sector, such as through sustainability-focused gift companies and Geschenk met Verhaal.
We’re developing SOOP for institutional dispensers, so it can serve as a day-to-day soap in offices and hotel settings. To reach individual consumers, we will continue partnering with our existing webshop and retail partners. This is not a regular soap, but we want it to become your regular SOOP!
Karina Hof is a Sprudge staff writer based in Amsterdam. Read more Karina Hof on Sprudge.
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After a successful inaugural event last year in Seattle, Womxn In Coffee is taking a three-hour road trip down I-5 to Portland. Taking place Friday, February 15th at Black Rabbit Service Co., Womxn In Coffee will feature candid conversations about the hardships faced by underrepresented members of the coffee community and ways to address these issues head-on.
Using the first Womxn In Coffee as an outline, event creator Tatiana Benitez will use a panel format to give a voice to firsthand experiences of injustice faced by members of the (mostly) Portland-based coffee community, not just women but people of color, queer, and non-binary individuals as well. For the panel, Benitez has enlisted the help of #CoffeeToo co-founder and coffee professional at Seattle’s Broadcast Coffee Molly Flynn, a return guest from the first Womxn In Coffee. The panel will also include local professionals Sara Reynolds of Good Coffee, Alejandria Acereto of Stumptown, Paxton Ogwaro of Never Coffee, and Camila Coddou, the former Ristretto Roasters barista who made news for taking a stand against #MeNeither, a YouTube channel created in part by Nancy Rommelmann, the wife of Ristretto owner Din Johnson.
The goal of the event, according to Benitez, is to “raise awareness about these injustices and to start the conversation” as well as “[discuss], along with the audience, solutions, and ideas that we may all have on how to stop this from happening within their cafes.”
Food and drink—both alcoholic and non—will be provided on a first come first served basis. The event is completely free and open to the public. It all gets started at 6:30pm at Black Rabbit Service Co in northeast Portland. For more information and to review the code of conduct, visit the Womxn In Coffee Facebook event page.
Top image via Womxn In Coffee, designed by Chris Hulsizer.
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Solía ser un campo exclusivo para los jubilados con ganas de ahorrar y las familias necesitadas, pero ahora hay una nueva generación de consumidores que descubrieron en los cupones de descuento una alternativa para comprar todo tipo de rebajas.
Algunos, incluso, asisten a clases para aprender cómo conseguir los mejores descuentos.
“Yo iba a las tiendas en la noche porque antes había un estigma. Eran como los cupones para alimentos (otorgados principalmente a las familias pobres). Las personas detrás, en la fila, solían molestarse”.
Eso afirma Kimberly Pepper-Hoctor, quien heredó de su abuela -que vivió en los años de la Gran Depresión- la pasión por buscar cupones.
Ella dice que ahorra unos US$250 cada seis semanas en sus compras, sin gastar en comidas procesadas poco saludables ni en objetos que ella realmente no necesita.
“Para muchos de nosotros en Estados Unidos y más allá, esta economía nos ha golpeado muy duro y si podemos ahorrar cuando hacemos mercado, eso nos permite llevar ese dinero y echar gasolina en el carro, comprar ropa para los niños y tener efectivo para la hipoteca”, dice.
“Muchas personas tienen problemas para pagar sus cuentas habituales, así que si se puede ahorrar en un área, eso ayuda en las otras”.
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The grand theft of a laptop was reported at Caffé Strada on Tuesday night, according to a Nixle alert released by Berkeley Police Department on Monday afternoon.
The café patron was working on his laptop Tuesday at 7:03 p.m. in the outdoor seating area of Caffé Strada, located at 2300 College Ave. When he stepped away briefly, the suspect ran up and grabbed the patron’s laptop from the table, according to the alert.
The suspect was last seen running westbound on Bancroft Way before fleeing in a nearby parked car. The alert described the suspect as a 5-foot-9-inch male with a medium build.
Check back for updates.
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Climate change is threatening your favorite coffee. As heat, drought, and increasing pests start to limit where coffee beans can grow, the industry is struggling to adapt–but one startup is attempting to tackle the problem by reverse engineering a cup of coffee that can be made without coffee beans.
Farmers already report struggling with changes in temperature and longer droughts; when rains do come, it’s also now more likely to cause erosion and landslides. Arabica trees also suffer from pests like the coffee berry borer, which is spreading because of climate change. Other types of coffee also face challenges. A report from the International Center for Tropical Agriculture estimates that around half of the land now used for growing coffee won’t be able to grow it within around 30 years.
“We realized, holy crap, you know, coffee is actually in trouble–it’s at risk,” says Andy Kleisch, CEO of Atomo, a Seattle-based startup that is working to replicate the flavor and mouthfeel of coffee at a molecular level.
Kleisch started the company after a conversation with food scientist Jarret Stopforth, who was interested in eliminating the bitter taste of coffee. “He’s been a food scientist for 25 years, so anytime he drinks or eats anything, he’s always thinking to himself, How can I improve this and make it better?” Kleisch says. As they researched the idea, the pair recognized the environmental need as well.
The team studied research from coffee chemists about the compounds found in the drink; there are more than 1,000 compounds in a roasted bean, and 40 of those are critical for taste. Those chemical compounds can be found in other natural, plant-based ingredients. In the first experiments, Kleisch says, they realized that it would be possible to eventually re-create the flavor. By leaving out the acid that gives coffee its strong bitterness, they could also make a drink that didn’t need the addition of cream or sugar.
“Then we had to get creative–what other naturally derived ingredients can we use for the body to give it that mouthfeel, or how can we change it to a dark, blackish-brown color?” he says. They started with a product that is brewed as a liquid, but realized that they also had to re-create coffee grounds that could be used in a French press or drip machines. “You want your morning ritual to stay the same.” To make the correct texture, they’re experimenting with food waste such as watermelon seeds and the hulls from sunflower seeds.
In a small taste test on the University of Washington campus, 70% of students preferred Atomo’s “coffee” to Starbucks. The startup is now working with Mattson, a food and beverage innovation company, to perfect the formula before they bring it to market, initially selling directly to consumers. The team is currently crowdfunding on Kickstarter.
The founders see the product as a way to help meet the growing demand for Arabica beans, in particular, which grow in a narrow temperature range. But reverse-engineered coffee doesn’t solve the problem of how small coffee farmers can continue to make a living in a warming world; in Colombia alone, hundreds of thousands of producers rely on the crop. But if climate change moves fast enough, it’s possible that a solution like beanless coffee may be necessary to meet demand, and we’ll need some sort of just transition for the farmers who can’t grow their cash crop any longer.
Kleisch also argues that there are enough problems in the industry that some consumers may want an alternative now. Coffee production can cause deforestation. “We clear forests,” Kleisch says. “We pollute the environment with pesticides. We hire slave labor. We store this, and then we ship it around the world, all to get this crummy cup of coffee. There’s gotta be a better way.”
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PORTLAND, Maine — Maine’s Coffee By Design says it may pursue legal action over customers confused by its shared acronym with the cannabis compound CBD.
The Portland Press Herald reports the owners of the coffee roaster have owned a trademark for CBD since 2010.
Cannabidiol, the non-psychoactive chemical compound found in the cannabis plant, is also known as CBD.
Shop owner Alan Spear says his company has been getting mail orders and calls from wholesalers who think their coffee contains cannabidiol.
Spear says other coffee shops are also putting “CBD coffee” on their menus, meaning coffee infused with the compound, in violation of their trademark.
Maine health officials recently ordered edible products containing cannabidiol removed from shelves because it is not a federally approved food additive.
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***UPDATE (Feb. 12, 2019)***
Amy Beaver, the co-founder of Butter Cafe restaurant at 1106 Brown St. in Dayton, released a statement today, Feb. 12, two days after finding her business partner and Butter Cafe co-founder Sarah Dudley dead of a suspected overdose in a room above the restaurant Sunday morning. David Duncan, a former employee of Butter Cafe, also was found in the room, was treated with Narcan at the scene, and remains hospitalized.
Here is the full text of Amy Beaver’s statement:
“As many have heard, the Butter Café tragically lost a one of our team members and co-founders Sarah Dudley unexpectedly. As you can imagine, we are devastated by this loss and offer our condolences to Sarah’s family. Sarah was found unresponsive in an apartment separated from the restaurant and was later pronounced deceased. Sarah was a dear friend and large part of our lives and will be missed.
Additionally, David Duncan, who was our former kitchen manager, (as of the time of this situation, our website had not been updated to reflect his separation) was also found unresponsive in the same apartment and was taken to the hospital where he remains under medical supervision. Though he has not worked for Butter Café for an extended period of time, we continue to pray for his complete recovery.
At this time, we ask for privacy as we grieve the untimely loss of such a valuable member of the Butter Café family and long-time family friend.
Butter Café remains open and operating under normal business hours. We appreciate your patronage and sympathy during this difficult time.”
***ORIGINAL STORY (Feb. 11, 2019)***
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The co-founder of Butter Cafe was found dead from a suspected overdose in an office above the restaurant Sunday morning, according to a Dayton police incident report.
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Police and medics responded to the Brown Street restaurant around 10 a.m. after co-founder Amy Beaver found two people, including her business partner, unresponsive in a room above the cafe, the report stated.
Sarah Dudley, 39, of Dayton, a co-founder of the restaurant, was pronounced dead at the scene and was removed by the Montgomery County Coroner’s Office.
File photo of Sarah Dudley a co-owner of Butter Cafe, a breakfast-and-lunch eatery located at 1106 Brown St. in Dayton. (HANDOUT)
Dudley’s official cause of death has not been ruled, according to a coroner’s office spokesperson.
The other person found unresponsive was identified as Dudley’s boyfriend David Duncan, 30, of Dayton, a former employee of Butter Cafe.
Duncan was revived after medics gave him Narcan and was transported to Miami Valley Hospital, according to the report.
Duncan is listed in serious condition at Miami Valley Hospital, according to a hospital representative.
Police said they located seven capsules that contained an unknown substance were found in the office and were collected as evidence, the report indicates.
Beaver and Dudley founded the restaurant together in 2010.
A request for comment from the restaurant has not been returned.
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