Shopping Cart

The cart is empty

Shopping Cart

The cart is empty
Menu
Blog posts tagged in coffee

July 05, 2016
Category: in PnG
Papua New Guinea's Coffee Denominator The coffee denominator How to talk coffee in Papua New Guinea Papua New Guinea (PNG) has over 800 languages. This fact is cited so often because it’s one simple phrase that speaks to the island’s incredible diversity of language and culture, in crops and climates. To describe such a country risks oversimplification, but if you were looking for one word to describe modern-day PNG then ‘Kofi’ might not be a bad choice. It means ‘coffee’ in almost every local language (such as Tok Pisin and Hiri Motu), employs one out of every three people in PNG and is the sole source of income for up to 400,000 households. Coffee cuts through clans, languages and geography, connecting remote regions to one...
Tagged in: coffee

October 25, 2013
Category: in Mexico
Zihuatanejo, Mexico. Coastal Coffee. When people think of coffee from Mexico they think of Veracruz, Chiapas, Oaxaca or Puebla. They do not think of the western state of Guerrero. Those who do think of coffee from Guerrero think of the town of Atoyac, which is where almost all of the state's coffee comes to market. They do not think of the sleepy town of Zihuatanejo five hours north of Acapulco along Mexico's Costa Grande. Yet Zihua (affectionate abbreviation) is now one of my favorite places to go for coffee. In the Spring, and again in July I traveled down to meet with the Grupo de Trabajo Levya Mancilla - a farmer group with 26 members. Their farms overlook the Pacific ocean and beaches of  Zihuatanejo...
Cup to Crop For the past three weeks Crop to Cup has been working in Burundi to get to know the farmers of the Bukeye region, set up reinvestment projects, supervise the preparation for the harvest (about a week away now), and implement a number of initiatives with our coffee's farmers. Last week we organized a fantastic event, called Cup to Crop. At Crop to Cup we strive to connect consumers with the people who grew and process their coffee. Cup to Crop is our way of connecting farmers to the end product that they grow. The vast majority of farmers in Burundi, and especially those from the Bukeye region, have never tasted the coffee that they grow. Roasted coffee is...
Tagged in: coffee Farmers
Uganda Coffee on Foodista
Want to catch a glimpse of what goes on behind the scenes, to get coffee from coffee farmers to your kitchens and cafes? Follow Crop to Cup's blog (here) and our twitter account to stay up to date on our trip to Uganda and Burundi this month. Taylor will first travel to Burundi, then the Crop to Cup team (Taylor and Alexis of C2C NY and Jake and Neil of C2C Chicago) will convene in Uganda. In Burundi we are building relationships with new groups of farmers by seeking out high altitude washing stations, well organized farmers and quality control processes, and working with farmers, local organizations and exporters to make Burundi a new "direct" origin for Crop to Cup, and...

We are excited to launch new farmer cards! C2C lovers around Chicago and NY (and in your online order boxes) will now be able to meet these awesome farmers in Uganda. You will still find the other cards we've had previously - now there's just a larger set to collect! As always, you can email any of your coffees' farmers via farmers (at) croptocup [dot] com. Click on below thumbnails for larger versions and to read their stories.

Think of an Italian café. The waiter brings you a small, white, porcelain cup stained by a rich espresso crema. You sip it and - smack - it hits you, right on the roof of your mouth. Bitterness. It overrides the subtleties of the shot and leaves an aftertaste not worth remembering. Yet bitterness is an often desirable aspect of the drink. Did you know that there are two different types of coffee beans? Arabica, which is generally smooth and clean, and Robusta, which can have a more bitter mouthfeel. Robusta is often added to espresso blends to help form a nice crema, or frothy head, to the espresso. It also lends its potent bitterness, which helps many espressos to stand...
Tagged in: bitter coffee espresso

June 08, 2009
Category: in Skill-Building: Extraction
Coffee Tip of the Week: How ground is too ground? Coffee Grinding Guide, and Mastering the Blade Grinder Although we recommend a conical burr grinder over a whirly-blade grinder because of the burrs' ability to produce a much more consistent grind, know that blade grinders are usually less expensive and can still produce a quality grind if you follow a few simple tricks. For all types of grinds (coarse, medium, fine, etc), if using a blade grinder, we recommend grinding in short bursts of about 2 to 3 seconds each. Holding the lid firmly in place, shake the grinder a few times during the process to make sure beans grind evenly. The Course Grind is intended for use with press pots,...
Did you dig the Coffee Roasting tips in our bi-weekly newsletter "How to get the Best Brew for your Bean"? Well, here are the additional tips we promised! 1.      Get good beans, the coffee can only be as good as the beans that go into it. Don't settle for bargain brands - your stomach will thank you. 2.      Use cold, filtered water (any type of consumer-level filter is great). If you don't filter it, at least use clean water; coffee is only as good as the water you use. Do not use distilled water - only filtered, bottled, or spring water. 3.      Remove the used coffee and the filter immediately after brewing; if not, then the filter will continue to drip...
Tagged in: beans coffee crop to cup
Did you know that coffee farmers can earn as little as four cents per pound of coffee sold in the US? (1) While partly due to high costs and the presence of many intermediaries, the effects of this are felt by you, the person who ultimately drinks the coffee. If farmers are stuck in poverty, or being paid the same shoddy price no matter what they grow, then farmers simply will not make the effort necessary to produce high quality coffee. We are working on a quality-driven solution to this problem by paying 20% premiums above market prices to reward farmers for their efforts in producing premium coffees. More, we put 5% of every coffee sale we make back to good...

May 13, 2009
Category: in Industry News and Events
"McDonald's began a national advertising campaign Tuesday to promote its McCafe program, hoping its cappuccinos and lattes will draw customers from Starbucks and Dunkin' Donuts. Starbucks is fighting back with deals on iced coffees. And Dunkin' Donuts has cut latte prices in some cities." The Chicago Sun Times did a report on these three giants and their marketing campaigns to try to undercut, overbrand, and "out-cool" the other guys. The Sun Times did a taste-test with three Chicago residents, comparing the different fast-food, speedy-coffee giants. While the taste test was using too small a sample of people to justify any accuracy, we found it to be a fun commentary on the various giants in the world of American coffee. http://www.suntimes.com/lifestyles/food/1560077,CST-NWS-coffeetest06.article...