What do you get when you have balloons, coffee grounds and a vacuum cleaner? No, it’s not the aftermath of an all-night party, but a fingerless hand called the ‘gripper’ that gives robots the ability to pick-up any object with…
Proving that caffeine can get more than just your body going, designers Mischer*Traxler created batteries utilizing old Nespresso aluminum capsules, coffee grounds, strips of copper and salt water. As part of Vienna Design week, the batteries were setup to power…
As they did this same time last year, Jura’s UK division is auctioning off a pink Ena5 to raise money and create awareness of the UK’s Breast Cancer Awareness month. The auction is only available to UK residents, so we…
As we have been tracking over the past couple of years, global warming has been impacting coffee growing regions around the world — from excessive rains leading to flooding to increased temperatures minimizing the available coffee-friendly agricultural regions.
As we wrote about in March, Nespresso’s historically proprietary capsules were slated for competition this summer — and it’s about to get real. Both Sara Lee’s L’Or capsules and the Ethical Coffee Company’s biodegradable capsules have hit the market and Nestle has begun an avid defense of their ~1700 patents on how the espresso is produced on their machines.
Where do espresso machines and coffee makers go to die? Not in the landfill, if we can help it! At Seattle Coffee Gear, we launched a recycling program last year in an effort to keep as many fully assembled machines from landing in the trash. Many of these are pretty complex — they have circuit boards, electrical wiring and miscellaneous metals that are best kept out of our ground water supply.
The SCAA (Specialty Coffee Association of America) recommends 1.15% – 1.35% coffee solids for an ideally flavored cup of coffee. That leaves ~98% of the flavor up to the water itself — something not a lot of people talk about. Some folks want to reduce the descaling maintenance required by using distilled water or water that is put through a reverse osmosis system that has no mineral content in it, meaning it won’t contribute to scale build up on the equipment.
This infographic from awhile back laid out the different caloric intake of foods and drinks and the required energy output to balance their input, but we recently ran across this blog entry over at World of Mysteries that evaluated and named what they think are the 20 most harmful drinks in the US. Comparing each drink’s sugar content to another not-so-healthy food, they list several drinks that you’d expect to find on there — and painfully outline some coffee drinks as well.
In follow-up to his seminal work on professional espresso preparation, The Professional Barista’s Handbook, Scott Rao takes on all the other forms of coffee brewing and gives them their day in the sun.
At the end of April, Bloomberg reported (from Euromonitor) the most avid coffee drinking countries in the world, measured by the quantity consumed in liters per capita. We took that, put it in a table and assigned each country a general region, as well, so you can sort it and see which parts of the world are the biggest coffee connoisseurs.