#Is French bean farming profitable?

[farmerstrend]

Cost Analysis On French Beans Farming In Kenya

French beans (fine and extra-fine) are one of the major vegetable export crops for East Africa, which has propelled Kenya to the pinnacle of greatness as a horticulture nation. East African Growers is listed among the largest growers and exporters of these beans, exporting up to 75tonnes on a weekly basis. French Beans Farming In Kenya French beans are among the major horticultural crops…

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vanilla production facts

it is an orchid

the flower blooms one day per year and must be manually pollinated. pollination causes the base of the flower to swell almost immediately, from there it takes weeks to develop into a seed pod

vanilla costs about $300/lb. this being the pulp of the fruit itself, the extract we are familiar with is dilute. second only to saffron for expense. the price also tends to fluctuate greatly depending on the abundance of any given year's crops

there are three strains of cultivated vanilla. cultivation dates as far back as the totonac people in the 12th century, who live in present day veracruz, on the eastern coast of mexico. the olmecs may have also used wild vanilla in cooking thousands of years earlier

vanilla was cultivated in european botanical gardens but not really used much for 300 years after the colombian invasion of mesoamerica until finally some idiot realized the melipona bee doesn't live there, which may not have even been the correct type of bee (possibly euglossine)

five years later (1841) a 12-year-old slave named edmond albius on the island of reunion figured out how to manually pollinate the flowers, which is an extremely delicate and difficult process. some french botanist claimed to have invented this process, and people believed him for over a century

the aroma doesn't develop until after the seed pod is harvested and processed. it must be sorted, graded, blanched, then alternately sweated and dried for 15-30 days. the blanching halts fermentation, which makes one wonder, what is a fermented vanilla seed pod like?

synthetic vanillin is derived from eugenol, from clove oil, and lignin, from any number of sources. the vast majority of synthetic vanilla is made from wood creosotes which occur as a product of lignin pyrolysis (fire). its major source is, like anything, the petrochemical industry, which requires heat to fractionally distill oil into several byproducts (kerosene, naphtha, gasoline, etc). which is to say, 85% of synthetic vanilla is made from the wood smoke of the oil industry. you might be inclined to ask "doesn't this pollute" which, if you recapture the smoke to sell its particulate creosotes to synthetic vanilla producers, no, i guess not really, or "why don't they use oil to heat the oil" because it is more profitable to sell the oil and burn wood to make it, obviously

it is difficult to tell the difference between natural and synthetic vanilla in baked goods, because the baking process burns off the distinctive notes, most of which differ by growing region (tahitian vanilla is floral, indonesian vanilla is smoky, mexican vanilla is woody or spicy, bourbon vanilla from reunion has an alcoholic richness)

price markup occurs not at the point of farming, but after the point of curing. there is no set price for green vanilla beans, but there is a set price for dried vanilla beans, after they have passed through several middlemen from farmer to broker to curing. after this point, they are marked up several more times before finally making it to grocery store shelves in the form of bottled extract

in 2017 a cyclone destroyed maybe 30-80% of madagascan vanilla crops, where possibly as much as 60-80% of the global supply of vanilla is grown. in the 5 years since then, the price has not recovered, but boy howdy, have the labels gotten more fancy in specifying when it's from madagascar, haven't they?

70% of madagascar lives below the poverty line, despite the island producing the majority of the world's supply of the second most expensive spice

by volume, the number of vanilla beans imported to the united states every year is nearly two for every single member of the population (~640m, for a ~330m population)

anyway stop pouring a whole bottle of it into a cup for a joke what the fuck is wrong with you people i hope to god that ibuprofen potion post was staged with some vaguely brown liquid. also the word vanilla etymologically derives from the latin vagina meaning sheath ok bye

[soon-palestine]

Oxfam experts, together with cocoa farmers, will be at the World Cocoa Conference in Brussels (21-24 April), taking place against a backdrop of unprecedented production shortfalls and skyrocketing cocoa prices, which topped $11,000 per metric ton for the first time.

Chocolate giants have already raised prices for consumers to offset rising cocoa costs and, despite years of soaring profits and massive payouts to shareholders, have consistently pushed back on anything that could reduce their profit margins. New Oxfam analysis has found: - Lindt, Mondelēz, and Nestlé together raked in nearly $4 billion in profits from chocolate sales in 2023. Hershey’s confectionary profits totaled $2 billion last year. - The four corporations paid out on average 97 percent of their total net profits to shareholders in 2023. - The collective fortunes of the Ferrero and Mars families, who own the two biggest private chocolate corporations, surged to $160.9 billion during the same period. This is more than the combined GDPs of Ghana and Ivory Coast, which supply most cocoa beans.

Decades of low prices have made farmers poorer and hampered their ability to hire workers or invest in their farms, limiting bean yield. Old cocoa trees are particularly vulnerable to disease and extreme weather. Many farmers are abandoning cocoa for other crops, or selling their land to illegal miners.

Speaking ahead of the conference, Oxfam’s Policy Advisor Bart Van Besien said: “It’s ironic —the cocoa price explosion could have been averted if corporations had paid farmers a fair price and helped them make their farms more resilient to extreme weather. And it’s hypocritical —chocolate giants are paying high prices now that the market demands it, but have pushed back every single time that cocoa farmers have. The only way forward is fairly rewarding farmers for their hard work.”

And Ismael Pomasi, Chairman of Ghana’s Cocoa Abrabopa Association, said: "Nothing is more demotivating —all my hard work on the farm barely pays off. Between battling pests and the drought that is killing my cocoa trees, I'm really struggling. I wish I could afford irrigation. If the multibillion-dollar chocolate industry paid fair prices for cocoa, I could actually tackle these problems and make a decent living."

Oxfam spokespersons and farmers available for interviews in Brussels:Nana Kwasi Barning Ackay, project officer at SEND Ghana and Coordinator of the Ghana Civil Society Cocoa Platform (GCCP) (English) Ismael Pomasi, Chairman of Ghana’s Cocoa Abrabopa Association (English) Anouk Franck, Policy Advisor on Business and Human Rights, Oxfam Novib (Dutch, English) Bart Van Besien, Policy Advisor, Oxfam Belgium (Dutch, English, French)

Key dates: Oxfam spokespersons and farmers will come together to hand out chocolate produced by Ghana’s Women in Cocoa Cooperative (Cocoa Mmaa), and will be available for interviews and photos. 7:30-9:00am CET on 22 April at Place d’Albertine, in front of the World Cocoa Conference.

[socialbrewcoffee]

Unleash the Paradise: Unveiling the Allure of Pure Kona Coffee

Imagine: volcanic slopes bathed in sunshine, mist swirling through lush coffee trees, and the promise of a cup so smooth, it feels like a tropical caress. This isn't a daydream, it's the essence of pure Kona coffee, a liquid embodiment of Hawaiian paradise. But what exactly makes it so special? Is it worth the hype surrounding Kona coffee beans? Let's delve into the world of this legendary brew and see if it deserves a place in your cup.

A Taste of Paradise:

Grown exclusively on the Big Island of Hawaii's Kona district, Kona coffee beans thrive in unique conditions. Rich volcanic soil, consistent rainfall, and ideal sunshine create a symphony of flavors that dances on your tongue. Expect delicate notes of fruit and citrus, mingling with hints of caramel, chocolate, and even floral whispers. Unlike some bold coffees, Kona boasts a smooth elegance, a true reflection of its island home.

Purity Matters:

Not all coffee labeled "Kona" is created equal. Look for 100% Kona coffee to ensure you're experiencing the true magic. This means the beans are single-origin, grown exclusively in the Kona district, with no fillers or blends compromising the taste. Certifications like the Kona Coffee Council Seal of Approval and USDA Organic further guarantee authenticity and ethical sourcing.

Brewing Paradise:

Unlocking the full potential of your Kona coffee beans starts with freshness. Grind them just before brewing and use filtered water heated to around 200°F. A pour-over method or a French press can help extract the full spectrum of flavors, but even a simple drip coffee maker can do wonders. Remember, buying Kona coffee is an investment, so treat it with care!

Ready to experience the paradise in every cup?

Start your Kona coffee journey with Social Brew. Visit our website to discover a variety of 100% Kona coffee beans, each sourced directly from Hawaiian farms and roasted to perfection by our passionate artisans. From the delicate fruit notes of Kona to the smooth elegance of Kauai, explore the diverse flavors of the islands.

At Social Brew, your coffee purchase goes beyond a delicious experience. We are committed to ethical farming practices, sustainable agriculture, and social responsibility. With every cup, you contribute to our mission to combat human trafficking through our 50% profit donations.

[kaybeebioorganics]

7 Essential Tips to Care for Your Farm During the Rainy Season

Introduction:

The rainy season is a crucial time for farmers as it brings much-needed water for crops and nourishes the soil. However, it also poses several challenges that can adversely impact farm productivity and profitability. To ensure your farm thrives during this wet season, it's essential to implement proper care and precautions. In this blog post, we'll share seven essential tips to help you take care of your farm during the rainy season.

1. Improve Drainage Systems:

Proper drainage is paramount during the rainy season, as excessive water can lead to waterlogging, root rot, and crop failure. Evaluate your farm's drainage systems, ensuring they are clear of debris and functioning efficiently. Consider installing trenches, French drains, or contour farming to channel water away from fields and prevent pooling. Additionally, raise the beds of susceptible crops like tomatoes and peppers to prevent water saturation.

2. Select Resilient Crop Varieties:

Choose crop varieties that are well-suited to withstand the challenges posed by heavy rainfall. Some crops are more tolerant of waterlogged conditions, such as rice, taro, and certain varieties of beans. Research and invest in these hardier strains to increase the likelihood of a successful harvest despite the seasonal downpours.

3. Apply Organic Mulch:

Organic mulch, such as straw, hay, or crop residues, can be incredibly beneficial during the rainy season. Mulch helps control soil erosion, reduce weed growth, and maintain soil moisture levels. It acts as a protective layer, preventing rainwater from directly hitting the soil surface and compacting it. This results in improved soil structure and enhances nutrient retention.

4. Monitor Soil Health:

Frequent monitoring of soil health is crucial during the rainy season. Heavy rainfall can leach nutrients from the soil, affecting the overall fertility and health of the farm. Conduct regular soil tests and amend the soil with appropriate organic fertilizers or compost to replenish the lost nutrients. Additionally, employ cover cropping techniques to fix nitrogen and other essential elements into the soil naturally.

5. Control Pests and Diseases:

The rainy season can lead to an increase in pest and disease pressure. Standing water and higher humidity create ideal breeding conditions for various pests and pathogens. Implement an integrated pest management (IPM) strategy that includes cultural practices, biopesticides, and natural predators to control pests effectively. Remove any diseased plants promptly and avoid overwatering to prevent the spread of diseases.

6. Secure Infrastructure:

Ensure that farm infrastructure, such as fences, barns, and greenhouses, are in good condition to withstand heavy rains and strong winds. Repair any damages before the rainy season arrives to prevent further deterioration. Additionally, prune overhanging tree branches to minimize the risk of falling branches or trees damaging structures.

7. Stay Informed and Flexible:

Stay updated with weather forecasts and local agricultural advisories during the rainy season. Be prepared to adapt your farming practices based on weather predictions. For instance, you may need to adjust planting schedules, postpone fieldwork during heavy rains, or take advantage of dry spells for essential tasks like harvesting and spraying.

Conclusion:

Taking care of your farm during the rainy season requires careful planning and proactive measures. By improving drainage, selecting resilient crops, applying organic mulch, monitoring soil health, controlling pests and diseases, securing infrastructure, and staying informed, you can ensure a successful and productive farming season despite the challenges posed by the rains. Remember that a well-maintained farm during the rainy season sets the stage for a bountiful harvest in the months to come.

[vagadagroservices]

French Beans Farming Guide: Growing, Disease And Prevention, Profit

French beans, also known as green beans or snap beans, are a popular vegetable crop that is relatively easy to grow. Here's a guide to growing and producing a good yield of French beans, read a comlpete step by step French Beans Farming Guide here with all details about field preparation, seed selection, irrigation, care, disease control and harvesting.

[dirkxcaliborn]

Weirdly specific asks (etc.)

chipotle order? I have a couple. My favorite is tacos with black beans, veggies, extra corn salsa, lettuce, and guac. Chipotle’s expensive and the tacos probably give you the least amount of food for the price though. If I’m being more economical, I’ll get a bowl with white rice, black beans, carnitas, veggies, corn salsa, and lettuce. That can usually stretch two meals for me lmao

thoughts on veganism? As a dietary choice I have no real thoughts. Why should I try to control what other people eat?? As a philosophy/movement... ehh... I only think it’s bad when people start policing other people’s lifestyles. Especially without regard for finances, health, culture, personal morals... basically ignoring the fact that it’s obnoxious to act like your way of life is so much better than everyone else’s and that they need to live exactly like you do... As for a more personal take, mmm it doesn’t make a lot of sense to me. I personally prefer a focus on sustainability and humane farming. I think humans should seeks to be a part of the ecosystems they inhabit rather than exploiting them or cutting themselves off from them entirely. Hunting, farming, etc. aren’t inherently bad imo. The issue is greed and the prioritization of profits that leads to animal abuse and overhunting to the point of endangerment/extinction. 

a specific color that gives you the ick? Basic ass answer but it’s gotta be that yellowish green color that looks like puke. 

mythical creature you think/believe is real? Another really boring answer, but none :,) Not to say there’s not a single mystical creature that could exist... but more like I don’t tend to strongly believe (or disbelieve) unproven things. I’m more of a “maybe, maybe not” kinda person lmao. 

favorite form of potato? French fries fuckin slap... but not all french fries. McD fries are my honest fav. Generally though I love when they’re thing and crunchy. Gnocchi also really fuckin slaps. 

do you use a watch? I used to. I uh... kinda lost it though. I don’t really like the feeling of wearing a watch, so I would only wear it when I left the house, usually for work. I kinda had a bad habit of taking it off and leaving it places especially when it was dead and uh... yeah. I’m fairly sure it’s in the house SOMEWHERE but I have no idea where to look. I kinda really miss it though.

what animal do you look forward to seeing when you visit an aquarium? Hmm I actually haven’t been to an aquarium often enough to zero in on a particular animal. I like pretty fish tanks though, I’d say that’s what I’m most eager to see when I visit one. 

do you change into specific clothes for the house when you get home? Nah I’ve even fallen asleep in jeans and a hoodie lmfao I’ll usually change for bed, but idk I generally wear comfortable clothes. I don’t even wear actual jeans anymore... they’re like some kind of stretch cotton or smth

do you have a skincare routine (and how many steps is it)? my skincare routine is that when I touch my face and realize it’s all greasy, I wet my hands, wipe my face, rinse my hands until they no longer feel covered in oil and repeat until my face feels less gross. 

on a plane, do you ask for apple or orange juice? what? neither. I get ginger ale.

anything from your childhood you’ve held on to? Ah jeez a bunch of stuff. I still have the stuffed animal I got at my kindergarten graduation and some awards I won in school. I have a few things from my mom’s childhood like a couple stuffed animals and some books.

brand of haircare/bodycare/skincare that you trust 100%? Not really lol I’ve hopped between products a bunch. If something works well enough, I’ll usually try to stick that exact product but idk. Nothing that’d really make me go “I’d trust anything from x!”

first thing you’re doing in the purge? Hide in my closet probably and doomscroll social media lmfao. There’s no fucking way I’m leaving my house in the middle of a free-for-all. 

do you think you’re dehydrated? I don’t really know how dehydration works as a long-term status but I can definitely say I’m currently thirsty. 

rank the methods of death: freezing, burning, drowning Freezing, Drowning, Burning. The fact that you reach a point where you’re so cold it feels hot is just such an interesting one. Drowning sounds absolutely terrifying and like the kind of thing you would be very aware of right up until you black-out (which would take way too long and feel even longer subjectively). I hear burning to death is one of the worst ways to die, and I don’t think I’ll challenge that idea. It sounds pretty horrific from what little I know.

thoughts on mint chocolate chip? It’s one of those things that sounds like a good idea but in reality becomes too much very quickly. Also I kind of hate ice cream with chunks of stuff in it, so the “chip” part definitely drops it several degrees.

an anxious compulsion you do everyday? Hmm... I’m not sure and I’m already starting to overthink it so I’m just gonna skip lol

your boba/tea order? Standard milk tea with no toppings (aka boba) is probably the easiest since it’s available literally everywhere. If a place has jasmine milk tea though, I found out I fucking love jasmine milk tea. One of the local shops has a milk tea with cheese foam (it’s like a salted cream cheese foam and it slaps) and they top it with crumbled oreo and omfg it slaps. it slaps sosososososo hard. They didnt put oreo on it for a while and I straight up almost fucking cried when I tried ordering again and it DID have the oreo. 

the veggie you dislike the most? HMM... first thing that comes to mind is eggplant. I really wanted to like it but the texture is god awful.

favorite disney princess movie? Moana 100% 

a number that weirds you out? None really. I guess like big numbers that are slightly off? Like 3,500,001 Like it’s juuuuuuuuust off from a solid even number so it’s kinda unsettling. But I’m not that bothered I just don’t super like it.

do you have an emotional support water bottle? Absolutely. I was very particular in buying my water bottle. There were a lot of features I really wasn’t willing to sacrifice bc otherwise I wouldn’t use it lmfao. It had to have loop because I hate carrying it normally. It had to hold a decent amount of water (at least 24oz). It had to have a straw and preferably be lightweight and see-through. I generally keep it right by my bed.

do you wear jewelry? Nope. I had a necklace that was really important to me once but I think that’s the only time I cared enough to regularly wear any kind of jewelry. It was a character necklace though and I drew a lot of mm.. emotional support I guess? lol by having my favorite character with me all the time. That niche is currently filled by a keychain attached to my backpack though. My emotional support Kazuha Kaedehara. If I got my hands on a really good Nazuna charm,,, 100% I would keep that shit on me constantly

which do you find yourself using, american or british english? American. I’m American and it’s what I most frequently encounter and engage with, so it’s the most natural to me. Grey is better than gray though like 100%

would you say you have good taste in music? I like my music and that’s what matters most imo lmao I know a lot of people find it annoying though. It’s most EDM though I’m too garbage at genres to be any more specific about the kind of EDM I like. I really enjoy a lot of repetition though like in the lyrics when they loop lines? I love that lol

how’s your spice tolerance? Physically? Mid I guess. Emotionally? Horrible. I just hate the physical feeling of spicy food. The tingling, the running sinuses... the way those issue persist even after you stop eating? I just really don’t like it. I can eat something spicy, but if I can have zero spice, I’ll always go with zero spice.

what’s your favorite or go-to outfit? The same shit I wear basically every day lmfao. I have a favorite pair of pants (my uniqlo stretch jeans that I went back and bought extra pairs of), a favorite hoodie (my target zip-up that I fucking left on a cruise and had to desperately order online. forget my emotional support keychain I need this exact hoodie), a favorite long-sleeve shirt (that I have 3 of in different but similar colors) and a favorite pair of shoes (all black converse with pastel rainbow laces that I got from Daiso. I did in fact buy back up laces lmfao). Every time I have to deviate too far from this basic outfit I am so upset about it lol

last meal on earth? Hmm... one time my mom made this seafood chimichanga. It was apparently a nightmare to make and it took forever but we both agree that it was amazing. But she lost the recipe and we only ever got to have it that one time. So if I could have aaaaaaany meal with realistic limitations, I think I’d want to have that again. If I had to be more realistic mmm.... for appetizer I want one of those side salads you often get at asian restaurants with the ginger dressing.. maybe a miso soup too. Hmm. If it doesn’t clash then I’d say my favorite entree is chicken parmigiana, so I’d want to have that. A jasmine iced tea with lychee jelly to drink... mmm and idk if I’d want desert. I think that would be a solid round up of my favorites.   

preferred pasta noodle? Tri-color rotini!

[uhuraisgay]

@whatisthiswitchcraft told me to overshare on the internet and i said Yes. 

nicknames: the only one that i ever let stick is em!!!! 

zodiac sign: taurus

hogwarts house: a ravenclaw with very low executive function or a hufflepuff that likes to read

last thing I googled: “medal of honor winners 1915″ (research for a work thing)

height: 5′7″

favorite musicians: Guh bad question. hozier. anais mitchell. bruce springsteen carly rae florence brandi carlile fleetwood mac i dont know im a little folk rock 70s demon

song stuck in your head: fuck me ray bradbury the greatest sci fi writer in HISTORY oh fuuuuckkk meeeeeee.....RAY BRADBURY

following: i would have to 

followers: open another tab to check this and i dont want to

do you get asks: no but my beautiful friends send me posts in the newfangled tumblr dms

amount of sleep: ideally 8 realistically like 6

lucky number: 14

what you’re wearing: my pjs aka running shorts and a t shirt

dream job: a la aziraphale good omens, i am able to run a used book store while turning exactly 0 dollars of profit. Surprise! the book store is my library you are actually just standing among piles of my books. another option is taking over my grandparent’s farm but i would have to really get in their good books for them to give it to me. a THIRD option is being a bestselling author but i feel like if that happened children on the internet would call my lesbian characters asexual beans and i would have to k*ll myself and unpublish my books so bestselling author but no one on tumblr does anything with my content that i don’t verbally approve of

dream trip: back to ireland, i would like to go drown in a bog of some kind and then hozier can write songs about me

instrument: i scammed my elementary school band teacher into thinking i could play the flute but i can’t

languages: english and vaguely fluent in french after my French Hell Year. can remember high school spanish if pressed. would not like to be pressed

favorite songs: this is an extremely mean question and i don’t like it. all shook up by elvis presley, no plan by hozier, say you love me by fleetwood mac, last night on earth by green day, ship to wreck and lover to lover by florence, why do i keep counting? by the killers, folkin’ around by panic at the disco, the boxer by simon & garfunkel, BORN TO RUN BY BRUCE SPRINGSTEEN which is in caps because i listened to it five minutes ago and i was reminded how feral it makes me feel TOGETHER WENDY WE CAN LIVE WITH THE SADNESS I’LL LOVE YOU WITH ALL THE MADNESS IN MY SOUULL

random fact: its so humid here that i literally feel like i’m in hell

[koffeeexpress]

What variety is it and where do all these exotic tasting beans grow?

What variety is it and where do all these exotic tasting beans grow?

Let's take a quick tour.

The African country of Ethiopia is where coffee cultivation first originated. Today it is difficult to imagine that the main coffee plantations in the country still consist mainly of forests of wild coffee trees, just as it was when it was first discovered centuries ago.

From these humble beginnings, the production and consumption of coffee beans have spread like wildfire around the world. In the 21st century, coffee has grown to become the world's second largest international market, second only to oil in dollar value terms.

Coffee is grown in more than 70 countries around the world that are specifically located in tropical and subtropical agricultural regions. The climate dictates where it can be grown for the simple reason that the plants need a lot of sun and rain. From a narrow band centered on the equator from about 23 degrees north to 25 degrees south comes all of the world's production of beans that produce the drink that a Turkish proverb describes as "black as hell, strong as death, sweet as love".

Brazil is by far the largest producer of coffee beans in the world, with an average production of 28% of the total annual international yield. The second largest producer is the world-renowned Columbia which produces 16%. Other large producers are Indonesia with 7% and Mexico with 4%.

Throughout their history of cultivation, coffee trees have been grown at high altitudes because they produce the best quality beans. However, the plant has also adapted well to a wide variety of areas, including Brazil, where plantations cover large areas of agricultural land and employ hundreds of workers. In Colombia, coffee trees are grown on very rugged terrain in the high mountains where it is done with pack mules.

In Hawaii, coffee is primarily planted on the slopes of the Mauna Loa volcano, which is about 20 degrees north of the equator. As you might imagine, black volcanic ash is extremely fertile and perfect for growing the famous Kona coffee plants. The strong afternoon sun is softened by tropical clouds and frequent showers of rain.

Since Dutch settlers introduced coffee to Indonesia in the 17th century, this collection of islands has slowly increased its production and exports to become the third largest producer in the world. A multitude of small one to two acre farms make up the bulk of the growers that thrive in the warm tropical microclimates that are ideal for growing quality coffee.

Mexico also produces and exports a significant amount of coffee beans that are grown by a multitude of small farmers. Most of the plantations are located in the south of the country in Veracruz, Oaxaca and Chiapas.

In the mid-19th century, French missionaries established small plantations of robusta coffee plants in Vietnam. From these small beginnings, the industry has grown to massive proportions where today the size of the country's coffee production now rivals that of Indonesia.

This is just a brief overview of the main producers of coffee varieties around the world, with many other countries now venturing into this profitable export.

Enjoy!

Click here ground coffee

[socialbrewcoffee]

A Taste of Paradise: 100 Kona Coffee Beans and the Hawaiian Islands

Imagine waking up to the scent of plumeria mingling with the rich, intoxicating aroma of freshly brewed coffee. You take a sip, and a burst of flavor explodes on your tongue – notes of chocolate, honey, and tropical fruit swirl together, creating a symphony of pure bliss. This, my friends, is the magic of 100 Kona coffee beans, a taste of paradise grown in the volcanic soil of Hawaii's Big Island.

Kona Coffee: More Than Just a Cup

Kona coffee beans aren't just another caffeinated beverage; they're a cultural icon, a symbol of Hawaiian hospitality, and a testament to the island's unique terroir. Nestled on the slopes of Hualalai and Mauna Kea volcanoes, Kona coffee farms bask in the warm sun, cooled by gentle breezes and kissed by the Pacific Ocean's mist. This ideal microclimate, coupled with volcanic soil rich in minerals, nurtures beans that are unlike any other.

What Makes Kona Coffee So Special?

Flavor: Nuanced and delicate, with notes of chocolate, caramel, and island fruits like guava and papaya. Unlike some coffees, Kona is known for its gentle sweetness and lack of bitterness.

Aroma: Immerse yourself in the lush fragrance of a Hawaiian garden, with plumeria, jasmine, and freshly baked bread filling the air. This intoxicating aroma is a signature of Kona coffee.

Rarity and Value: Due to its limited production and meticulous cultivation, 100 Kona beans are a prized commodity. Look for the prestigious Kona Coffee Seal to ensure you're getting the real deal.

Immerse Yourself in the Aloha Spirit

Visit a Kona Coffee Farm: Step onto volcanic slopes and witness the magic firsthand. Learn about traditional growing methods, from planting to processing, and savor a fresh cup of Kona at the source. Many farms offer tours and tastings, connecting you with the land and the people behind this liquid gold.

Brew Your Own Paradise: Bring the Kona experience home with your own brewing setup. Experiment with different methods like pour-over, French press, or Chemex to unlock the full potential of these exquisite beans. Remember, freshly ground beans and filtered water are key!

Beyond the Bean – Supporting Kona's Farmers

Your organic Kona coffee purchase goes beyond a delicious treat; it's an investment in the future of Hawaiian coffee farming. Look for brands committed to ethical sourcing and sustainable practices that ensure fair prices for farmers and protect the environment.

Ready to embark on your Kona coffee adventure?

Social Brew is your trusted guide to unlocking its liquid paradise. We're a passionate bunch, dedicated to bringing you the purest, ethically sourced 100 Kona coffee beans, grown with aloha on the volcanic slopes of the Big Island.

Why Choose Social Brew for Your Kona Journey?

Commitment to Quality: We hand-select only the finest and pure Kona coffee beans, ensuring each cup explodes with vibrant flavors and the essence of Hawaiian sunshine.

Transparency and Ethics: We source directly from independent Kona farmers, guaranteeing fair prices and sustainable practices that nourish the land and the community.

Beyond the Bean: We're passionate about sharing the Kona story. Explore our blog for brewing tips, farm tours, and insights into the rich cultural heritage behind each cup.

Social Impact: With every purchase, we donate 50% of our profits to fight human trafficking, making your coffee break a force for good.

Mahalo for reading! Ready to unlock your own taste of paradise? Shop Social Brew's hand-selected 100% pure and best Kona coffee beans today and let the journey begin!

[marketresearchindia]

Global Dehydrated Green Beans Market Growth Is Drive By Extensive Growth In Popularity Of Dehydrated Vegetables: Ken Research

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Green beans are the unripe, young fruit and protective pods of several cultivars of the common bean (Phaseolus vulgaris). Immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are utilized in a similar way. Green beans are well-known by several common names, involving the French beans, string beans (for old varieties; modern varieties are stringless), snap beans, snaps, and the French name French: haricots vert. Dehydrated green beans are the green beans in an administered form, wherein the extra water content is removed utilizing the advanced industrial technologies likewise freeze drying, vacuum drying, air drying, and several others.

According to the report analysis, ‘2021-2027 Global and Regional Dehydrated Green Beans Industry Status and Prospects Professional Market Research Report Standard Version’ states that BC Foods, Garlico Industries, Ruchi Foods, Green Rootz, Hsdl Innovative Private Limited, Colin Ingredients, Mevive International Trading Company, F. R. Benson & Partners Limited, Freeze-Dry Foods GmbH, Van Drunen Farms, Harmony House Foods, Jiangsu Zhenya Foods and many more are the key companies which presently working in the global and regional dehydrated green beans market more proficiently for keep maintaining the governing position, registering the great value of market share, obtaining the competitive edge, generating the highest percentage of revenue and ruling around the globe by analysing the strategies and policies of government as well as contenders, spreading the awareness connected to the applications and advantages of dehydrated green beans, implementing the policies of profit making and strategies of expansion, improving the qualitative and quantitative measures of such, decreasing the associated prices of such, delivering the better customer satisfaction and establishing the several research and development programs.

Global Dehydrated green beans Market are obtaining impetus as a healthy snacking option as it proposes the high nutritional values involving nutrients, proteins, vitamins, and minerals. In addition to this, consumption of dehydrated green beans delivers the low amount of calories. With the augmenting awareness concerning the importance of healthy lifestyle among key population living all around the globe, there is extraordinary growth in preference toward healthy eating choices. This scenario is generating high requirement for healthy and wholesome foods. Owing to this aspect, there is extensive growth in admiration of dehydrated vegetables in all worldwide locations, which is generating the prodigious sales opportunities for vendors working in the global dehydrated green beans market.

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Apart from the augmented use as snacks, dehydrated green beans also utilized in sauces, savories, soups and dressings, and many other food applications. During recent few years, the worldwide population is growing focus on enhancing the healthy snacking habits. As a result, they are looking for fibrous snacking choices. Thus, to capitalize this trend, several companies in the global dehydrated green beans market are augmenting focus toward enhancing the quality of their products. As a result, they are incorporating improved manufacturing technologies such as vacuum and freeze-drying. This move is assisting them in enhancing the shelf life of their products.

For More Information, refer to below link:-

Global Dehydrated Green Beans Market Research Report

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[summaryconglomeration]

APUSH Chapter 1

Native Peoples

Incas (in Peru)

Mayans (Yucatán)

Mexica (known to most as Aztecs)

Northern Peoples: hunter-gatherers (Inuit) and agricultural (SW and Plains), mound builders (Cahokia [St. Louis, MO])

Europeans

Incentives to Explore: population boom and unified governments

Portugal: naval power due to Prince Henry the Navigator

1486: Bartholomeu Dias rounds Cape of Good Hope

1497-1498: Vasco da Gama gets to India by boat

Christopher Columbus: born in Italy, helped Portuguese, sailed for Spain

1492: sails from Spain with 90 men and three ships

1493: voyage #2, establishes colony (Hispañola)

1498: voyage #3, realizes they aren’t in Asia

The Pacific

1513: Vasco de Balboa sights Pacific

1519-1522: Ferdinand Magellen’s crew circumnavigates the globe (he dies)

Early Conquest

1518: Hernando Cortés attacks Aztecs, decimates with smallpox

1538: Francisco Pizarro conquers Incas

Settlements

1565: St. Augustine, FL (Spanish)

1609: Santa Fe, NM (also Spanish)

Exchanges

Natives -> Europeans

Food: maize, squash, pumpkins, beans, potatoes, etc.

Farming techniques

Europeans -> Natives

Crops: sugar, bananas

Animals: cows, sheep, pigs, horses

DISEASE: kills millions (flu, measles, typhus, and especially smallpox)

England

Incentives to Explore: wars, religious persecution, lack of food, population boom

Mercantilism: economic idea that one only prospers when another fails

Colonies provide raw goods and buyers

Mother country manufactures and profits

1550: the wool trade comes to the colonies

Religious Movements

1517: Martin Luther and the Protestant Reformation

John Calvin: predestination => Huguenots (French Protestants)

1529: English Reformation; Henry VIII forms the Church of England

Dissenting groups wanted to “purify” the church from the inside (Puritans) or leave (Separatists)

Actual Colonization

1584: Sir Walter Raleigh sends a small party to explore, names Virginia

1587: colonists arrive at Roanoke (1590- Croatoan)

1588: English defeat the Spanish Armada

1606: James I divides North America between the London Group (South) and the Plymouth merchants (North)

Other Colonization

French Colonies

1608: establishes Quebec => good relationships with natives because of Jesuits

Fur trade and trapping: main exports

Dutch Colonies

1609: Henry Hudson sails to New York

1624: trading posts become the colony of New Netherland (capital New Amsterdam)

[findsunbiz]

Cabo Verde, also called Cape Verde, country comprising a group of islands that lie 385 miles (620 km) off the west coast of Africa. Praia, on Santiago, is the capital.

Cabo Verde is named for the westernmost cape of Africa, Cape Verde (French: Cap Vert), which is located in nearby Senegal and is the nearest point on the continent. The largest port in the islands is located at Mindelo, on São Vicente. Its deepwater harbour accommodates sizable vessels and has been used as a fueling station since the 19th century.

After independence, the government played a central role in Cabo Verde’s economy and created several state-owned businesses, which ultimately was a limiting factor in the country’s economic growth. Dramatic changes to the Cabo Verdean economic structure, especially from the mid-1990s, have since guided the country toward a market economy. As a result of these reforms, the number of state-owned businesses declined significantly; numerous interests such as utilities companies, banks, tourism-sector entities, and other enterprises had been privatized by the early 2000s.

Cabo Verde’s service-oriented economy is centred on commerce, trade, transport, and public services. The revenue from the country’s international airports, emigrants’ remittances, and, increasingly, tourism are all important and have enabled the balance of payments to stay generally positive despite imports’ far exceeding exports.

Agriculture in Cabo Verde is limited by the severe and recurrent droughts that affect the islands. The harsh conditions have long posed serious challenges to agricultural pursuits, resulting in irregular crop output and periodic bouts of large-scale famine. Poor grazing practices for sheep and goats and little effort toward reforestation and water conservation under the centuries of Portuguese colonialism only aggravated this poor ecological condition. The postcolonial governments have made a major effort to plant drought-resistant acacia trees and build dikes, retaining dams, and terracing in order to curb intense water erosion, improve water retention in the subsoil, and improve and expand the limited areas available for subsistence and small-scale commercial farming.

Crops grown for local consumption include corn (maize), sugarcane, castor beans, broad beans, potatoes, and peanuts (groundnuts). There is a heavy reliance on imported foodstuffs, however, and the importation of food has long been an absolute necessity. Although Cabo Verde’s fishing capabilities are not fully exploited, fish is important for both domestic consumption and export, and both tuna and lobster are caught.

Use of firewood as a source of fuel has placed a strain on Cabo Verde’s woodland resources. While the use of wood fuel continued to increase in the late 20th century, the level of forested area on the islands was simultaneously on the increase because of governmental reforestation efforts. At the beginning of the 21st century, about one-fifth of Cabo Verde was forested.

Cabo Verde has few natural resources. Supplies of sand, limestone, puzzolane (a cement or plaster additive), and salt are of some commercial and utilitarian value. The very limited water supply is a grave liability, and there are no domestic sources of energy except firewood, wind, and sunlight. The country on the whole relies on imported petroleum fuel; on the local level, most domestic energy needs are met by the use of firewood, although the resulting demand placed upon these resources poses an environmental threat. Experimental approaches toward energy supply are under investigation, and the potential of Cabo Verde’s renewable energy resources has been recognized.

Only a few small-scale industries exist in Cabo Verde. These include sewing, textiles, ceramics, mining, timber, beverages, and pharmaceuticals. Tuna fish canning takes place in some areas, and the processing of frozen seafood such as lobster has been profitable.

Banco de Cabo Verde is the central bank and issues the Cabo Verdean currency, the escudo. There are several foreign banks and a stock exchange. The privatization in the late 1990s of a number of financial enterprises, such as banking and insurance institutions, accompanied a broader initiative to privatize state holdings in other economic sectors that was already under way.

Fish, salt, puzzolane, rum, animal hides, bananas, and coffee are exported, but none in very large quantities. As Cabo Verde is heavily dependent on imported food, its principal imports include cereals, fruits and vegetables, beverages, and other foodstuffs. Fuel and building materials are also important. Portugal and Spain are the country’s most important trade partners, although it also maintains significant trade linkages with other countries, such as the Netherlands and the United States.

Services account for a substantial proportion of the gross domestic product. The draw of nautical sports such as sailing and fishing and the attraction of the islands’ biodiversity have contributed to an increase in tourism to the islands, particularly by European visitors.

Industrial activity, including construction, employs a significant proportion of the labour force. In spite of the fact that Cabo Verde is not self-sufficient in food production, more than one-fifth of the labour force is devoted to agricultural pursuits. High unemployment is one of the major factors driving the country’s emigration pattern.

The constitution guarantees workers the right of association, and the country’s unions are grouped under two umbrella organizations, the Council of Free Labor Unions and the National Union of Cabo Verde Workers. Although labourers are also nominally guaranteed the right to strike, government interference has been noted. Unions are also permitted to forge international connections, and some are affiliated with organizations abroad.

Tax revenues account for a significant proportion of the Cabo Verdean budget. Of these, consumption taxes and taxes on income and profits provide the most sizable contributions.

The majority of roads in Cabo Verde are paved, and there are no railways. All the inhabited islands have airports. There is international air service to destinations such as Lisbon, Boston, Rome, Paris, Brazil, and points in western Africa. Within the islands, regular ferries and planes provide local service. There is a small national shipping line and a national airline, Transportes Aéreos de Cabo Verde. Porto Grande, the country’s primary port, is located at Mindelo, on São Vicente; other ports include those located at Praia, on Santiago, and Palmeira, on Sal.

Telephone service in Cabo Verde is generally good, and cellular telephone use is expanding. Compared with the regional average, the proportion of available personal computers relative to the population is quite high, and cybercafes can be found in larger towns and cities.

Finally, I will leave a link which includes all companies and enterprises in Cape Verde, for those who want to research and discover more about this country. Thanks for reading.

All businesses address in Cape Verde: https://findsun.net/Dh

[numberonepeacetragedy]

APAC Frozen Fruits and Vegetables Market Trend Research Report Information: by Type, Share, Application & Forecast Till 2027

The increasing demand for nutritious fruits and vegetable products is gaining impetus around the world. Reports that gauge the food, beverage and nutrition industry have been made available by Market Research Future which creates reports on several industry verticals that review the market growth and prospects. The market is expected to develop at a superlative CAGR in the forthcoming period.

Access Report Details @

https://www.marketresearchfuture.com/reports/apac-frozen-fruits-vegetables-market-1759

The rise in application for frozen fruits and vegetables has grown exponentially due to the growth in the confectionery, bakery and dairy products sector.  Moreover, the demand for ready to eat food options is expected to motivate the APAC frozen fruits and vegetable market share in the impending period.

Segmental Analysis

The segmental analysis of the APAC frozen fruits and vegetable market share is carried out on the basis of type, packaging, form, application and country. Based on Type, the APAC frozen fruits and vegetable market share is segmented into fruits and vegetables. On the basis of form, the APAC frozen fruits and vegetable market share is segmented into puree, whole, topping bar and other processed forms. Based on packaging, the APAC frozen fruits and vegetable market share is segmented into >10-15 kgs, <10 kgs, 15-30 kgs, and >30 kgs. Based on application, the APAC frozen fruits and vegetable market share is segmented into Fruits such as Whole Fruits, Bakery Foods, Fruit juices & Smoothies, Salads & Desserts, Breakfast Cereals and Yoghurt. While the Vegetable segment comprises of Pizza Toppings, Whole Vegetables, Salads, Ready to Eat Foods, Soups, Noodles & Pastas, and Others. Based on country, the APAC frozen fruits and vegetable market share comprises Of China, India, Japan, Thailand and rest of APAC.

Detailed Regional Analysis    

The analysis of the countries in the region includes China, India, Japan, Thailand and rest of APAC. The market is rising at an incremental pace of expansion in the Asia Pacific region. India is considered among the key countries leading the APAC frozen fruits and vegetable market share with a varied agro climatic zones leading to make diverse kinds of fruits and vegetables. India is the principal producer of fruits in the world. The domestic market for frozen fruits and vegetables is restricted though it is progressively expanding. The frozen fruits and vegetables rank among the chief products exported to main markets such as Russia, the US, the UK, Germany and the Middle East. Thus, India is demonstrating capability to be the rising market in the APAC frozen fruits and vegetables market in the upcoming forecast period.

Competitive Analysis

A considerable rise in the number of investors in the market is projected to create an advantageous scenario for the progress of the market in the forecast period. The progress of the market is expected to capture increased momentum in the coming years primarily due to the presence of conducive government policies. The improvements in various domestic economies are expected to motivate the development of the market in the upcoming period. The accessibility to key tactical opportunities leading to consequent stabilization of inflation is anticipated to create promising openings for expansion in the coming years. In the coming years, the influence exerted by relatively high-income levels in nations around the world and the potential gains observed to some of the currencies in the world is expected to reinforce the evolution of the market in the forecast period. The growth turnaround in the market is expected to activate new opportunities for expansion of the market.

The notable companies  profiled in the  Asia Pacific Frozen Fruits and Vegetables market are Ardo NV (Belgium), HJ Heinz (US), Simplot Australia PTY Ltd (Australia), Nanjing Zhongliang Organic Fruits and Vegetables Food Co., Ltd. (China), General Mills (U.S.), Dole (U.S.), Findus Sverige AB, (Sweden), Pinnacle Foods Corp. (US), Bonduelle Group (France) and Allanasons Private Limited (India) to name a few.

Industry Updates:

Dec 2018 The Bonduelle brand has recently launched its frozen organic product, with 500 g of green beans and peas profiting from precooked steam technology. To differentiate itself from the severe competition in this market, the French brand is dedicated to guaranteeing that the vegetables in this offering are 100% of French organic farming source. In addition, the packaging is made up of 45% of bio-sourced sugar cane resources to correspond with the character of a sustainable and responsible economy.

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NOTE: Our Team of Researchers are Studying Covid19 and its Impact on Various Industry Verticals and wherever required we will be considering Covid19 Footprints for Better Analysis of Market and Industries. Cordially get in Touch for More Details.

[michaelfallcon]

What’s So Good About Cafetieres, and Which is The Best for You?

The humble cafetiere is definitely one of the best ways to enjoy great quality coffee without spending a lot of money, in my humble opinion. Come to think of it, cafetieres are probably the most underrated coffee makers on the planet.

If you're looking for a French press by the way, and you're not sure if you've landed on the right page, you have, I'll explain shortly.

In fact, if it wasn't for the cafetiere, coffee blog wouldn't exist!

This blog was created thanks to my wife and kids buying me a new stainless steel cafetiere for my birthday in 2015, at that point I was definitely a coffee lover, but I wasn't yet a home barista and I certainly wasn't yet a coffee blogger. 

I was impressed with this cafetiere compared to the ones I'd used previously, and I started writing a product review. It was turning into a blog post, and I suddenly had the inspiration to start my own blog, and review the cafetiere there instead. 

If someone had told me back then that a few years later this would be my full time gig, writing and talking about coffee, I would probably have fallen off my chair laughing, spilling cafetiere coffee all over the place.

Anyway, if you're looking for the best balance between cup quality and value, then the cafetiere is definitely one of the contenders, especially if you like stronger, heavier bodied coffee than filter coffee, for example. 

So I'm writing this best cafetieres post both to point out just what a great manual coffee brewer they are, and also to help you to choose from among the best cafetieres, if you're looking to buy one as opposed to freeing one from the depths of your kitchen cupboards.

There are literally hundreds of cafetieres to choose from, so if you don’t know what you are looking for it’s a bit of a minefield and very easy to buy something that is not suitable.

One of the easiest traps to fall into is buying a super cheap one for £10 and thinking “what can go wrong, you just add coffee and water and plunge down, they are all the same right?”

That’s definitely not the case and if you go down that road then you may find yourself buying another one pretty quickly because the glass is super thin and will crack or break quickly and the mesh filter will just warp or not even filter the coffee and you’ll just get a bad overall experience.

Don't forget the timeless bit of life advice: Buy right or buy twice.

I’m not advocating spending a fortune on a cafetiere but if you start at around £20 and go up to £50 then you’ll get something that will last you for a good number of years and will produce great coffee throughout its life.

Does cafetiere coffee taste good?

Oh yes! Now, this is a subjective thing of course, we all have different tastes, but cafetiere coffee can be amazing.

The reason, I think, that cafetiere coffee tends to have a bit of a bad reputation, especially here in the UK, is purely down to user error. 

If you correct these errors, which I'll discuss shortly, you can enjoy the main advantages of brewing with a cafetiere without having to put up with the negatives sides of cafetiere coffee.

The benefit of using a cafetiere is that it's an immersion process which extracts a great deal of the oils from the beans, without filtering them out of the cup.

This means you end up with a much heavier bodied coffee than you'd get with brew methods like pour-over or Aeropress which use paper filters (although Aeropress is a versatile brewer which can be used with all sorts of filters).

So if you like a heavy body, coffee with some real substance to it, and if you see filter coffee as watery for instance, then you're going to love cafetiere coffee when you're using great coffee, the right grind size and recipe.

Some people don't like the mouth feel of cafetiere coffee, they find it too heavy and want something lighter, and that's fine – if this is you, a manual or electric filter coffee machine may be right down your street. See: 

Best Filter Coffee Machines

So what are these user errors I'm going on about?

The main error is buying pre-ground coffee.

If you buy pre-ground, you don't have any control over the grind, which can adversely impact your ability to make great cafetiere coffee, but also you're drinking stale coffee at least to some degree. 

When roasted ground coffee beans are whole, oxygen can only get to the outside of the bean. As soon as you grind beans, a great deal more surface area of the entire bean is exposed to Oxygen, and they start going stale straight away. So buying a grinder and grinding your own is one definite way to increase cup quality with any brewing method. 

For manual coffee grinders see: 

Best Manual Coffee Grinders

Or if like me you can't be bothered with the manual labour ;-):

Best Electric Coffee Grinders

Something else which lead to the fall of the cafetiere in the eyes of many brits over the past few decades is grind size.

I'm not sure why, but for some reason it was thought that grind size for cafetiere should be very coarse.

So given that most people would buy pre-ground, and pre-ground coffee for cafetiere would be overly coarse, most people have never tasted the kind of coffee that is possible via the cafetiere with a slightly finer grind. 

The biggest error, though, is probably simply down to buying poor quality coffee. 

Many people would buy a cafetiere and then buy bags of pre-ground coffee, and enjoy cafetiere coffee as a special treat after a meal for example, and expect something much better tasting than they could achieve from a jar.

The fact is, in most cases, the bags of pre-ground coffee people would pick up from a supermarket are actually very similar to jars of instant. The only difference usually is that the instant has been brewed into a thick sludge and then freeze-dried, so you only have to add hot water.

In this sense really it's just like eating frozen veg vs fresh veg. Whether it's instant or freshly brewed, if it's a similar quality coffee, it'll taste similar in the cup. Commodity coffee will taste like commodity coffee whether it's brewed fresh or instant. 

The best way to improve cup quality is simply to improve on the coffee you're using, which means buying great quality coffee beans. If you do this, coffee brewed via your cafetiere or any other brew method will taste hugely better than any jar of “normal” instant.

I say “normal” because there are a few roasters beginning to make speciality instant, and this is more proof that it's the quality of the coffee bean which is of the utmost importance, as these speciality instants taste fantastic! One day they may even be a realistic way to enjoy speciality coffee, although at the moment I see them as for emergencies only as they're so bloody expensive.

I won't harp on too much about this as it's quite a big subject, but there's such a world of difference between commodity coffee and speciality coffee. 

Commodity coffee is priced simply by the stock market like any other commodity and is all a much of a muchness. Quality doesn't come into it at all, it's just big sacks of coffee priced by weight.

It takes investment and slower, more costly methods to produce higher quality coffee, so why would any farmer cut their (sometimes nonexistent) profits by trying to increase the quality of their coffee if selling it as a commodity? 

The coffee farmers growing high-quality coffee are doing so with a view to having it score highly enough for cup quality to be officially labelled as speciality coffee, which enables them to fetch higher prices for their coffee by selling to speciality roasters or importers.

These farmers have something to gain by aiming for the best cup quality possible, and every decision made is made with cup quality in mind, from where the farm is located, what varietals to plant and what processing methods to use. 

So commodity coffee and speciality coffee is similar to fine wines and the cheapest plonk. If you were buying the very cheapest bottles of wine you could get your hands on and it tasted like thinners, you wouldn't blame the wine glass, would you? ;-).

For more on this see:

Best Coffee Beans

Finally, another major error when brewing fresh coffee with a cafetiere is simply down to the method and recipe. 

This is about the amount of coffee to water (brewing ratio), and what you do while brewing including brew time, plunging and so on. 

For this, I'd highly recommend James Hoffmann's cafetiere technique:

So if you buy great quality coffee beans, grind them yourself so you have control over the grind and can adjust accordingly to get the best possible results from the coffee you've bought, and then follow a great method and recipe such as ex world Barista Champ Jame's Hoffman's method, above, you're going to dramatically increase the potential cup quality with cafetiere or any other brew method. 

Cafetiere coffee is bad for your health?

The health impact of coffee, in general, is a very complex one, even the medical experts don't agree, in many cases.

My personal opinion (just my opinion, I'm no Doctor, please consult a medical professional rather than listening to the ramblings of a coffee obsessed blogger) is that as with everything, “all good things in moderation”. 

Even back when it was thought that coffee was generally bad (before several studies seemingly pointing to the opposite being the case started being released) that didn't stop me from drinking it. 

I'm sure the Gin & Tonic, and the red wine (not in the same glass, that would be strange) that I enjoy aren't the best for my health in the long term and I try to keep them in moderation, but if someone told me I could live an extra ten years by drinking only water, I'd say pass me the sodding Gin!

I read something recently that said drinking more than 8 cups of coffee per day could lead to some long-term health issues, and thought something along the lines of “wow, you don't say??” ;-). 

But even then I'd say it depends, on your individual caffeine tolerance, on cup size, on the kind of coffee you're drinking, and so on – and again, I'd say consult your doctor if you're concerned about coffee and your health.

Talking specifically about cafetiere coffee, the reason there has been some bad press about this kind of coffee, in particular, is that the coffee oils (namely cafestol and kahweol) aren't filtered out via the cafetiere mesh, and that these oils “may” raise cholesterol. 

The mesh in a cafetiere isn't a filter, it's a coarse mesh which just stops (most of) the grounds ending up in the cup, and you end up with more of the natural coffee oils in the cup, which is the reason many people enjoy cafetiere coffee as it's generally bigger in body because of this. 

Some studies appear to show that these oils, Cafestol in particular, may be a factor in raising cholesterol.

But some studies cite these same coffee oils that other studies find to have a negative impact, as having a positive impact, for example due to helping to reduce inflammation, and potentially helping people with diabetes when it comes to glucose uptake in muscle cells!

So, who knows – its very difficult to understand, and it does appear to be subjective, it's unlikely that Cafestol or other coffee oils (or anything else) is going to have the same effect on everyone who consumes it. 

I can't advise anyone on what may or may not be good for their health, all I can say is that for me personally, I drink up to around 4 coffees per day, I have my last one usually by about 2 or 3 pm, and I drink various types of coffee including cafetiere.

Is a French Press the same as a cafetiere?

The Americans love to put their own stamp on things, and changing the name of things is one of their little nuances.

The beautiful game of football has been changed to soccer, chips have been turned into French Fries and my favourite that always makes me laugh is trousers has somehow been altered to pants.  

They have done it again with cafetiere and decided to change it to French Press. Google Translate has reliably informed me that the direct translation from French into English of the word “cafetiere” is “coffee maker”.

That seems pretty straightforward to me and represents exactly what a cafetière does – makes coffee.

Yes, you do press down on the plunger – but you also press the button on an espresso machine, yet we don't call espresso machines Italian presses ;-).

Anyway, I'm not buying the invented Americanism of French Press so we are going to stick to Cafetiere throughout this article as that’s what they are called as far as I'm concerned. 

So, to answer the question, yes, a French Press is the same as Cafetiere, it’s just the Americans call it something else. 

What size cafetiere is best?

This completely depends on how many cups you'd usually be making at one time. If you're occasionally going to be wanting to make two or three cups or maybe more, I'd go for a 1L or 1.5L cafetiere, personally, even if you're making just one cup more often than not. 

The reason I say that is that you can easily make a single cup in bigger cafetiere, but you'll never be able to make more than one cup with a 350ml cafetiere, for example. 

If you don't think you'll ever need to make more than one cup at a time, or if you have another cafetiere or a different brewer you'd use for bigger batches, and you're just looking for a smaller cafetiere for the office or travel, for instance, then a smaller one would be fine.

Ignore cups as a measurement. You’ll see things like 4 cup, 8 cup and 12 cup to give you a guide as to how much you can brew at any one time, but you can completely ignore this.  There is no standard measurement for cups, and coffee maker manufacturers appear to expect people to drink coffee from thimbles.

The estimated number of cups shown in the description for cafetieres generally go on the basis of 125ml for one cup so a one litre cafetiere would be advertised as an “8 cup” but 125ml is a teeny weeny cup.

Also, they don't seem to take into account the amount of volume taken up by the coffee grounds, they'll just measure the total capacity.

Just to give you an idea, the standard sized “builders mug” which are around the average cup size in terms of volume, they're certainly not huge, hold about 300ml when filled to just below the brim.

I think a good rule of thumb when it comes to the average size of a cup of coffee is about 250ml, but in order to take the wet coffee grounds into consideration I'd say roughly 275ml per cup.

So with a 1.5L cafetiere you'd get maybe 5 cups, from a 1L you'll get around 3, maybe 4 at a push. With a 500ml cafetiere you'll just about squeeze two cups out, and 350ml cafeteieres I think need to be referred to as “single cup”, even if they may produce slightly more than a 250ml cup.

What is the best type of cafetiere?

Best is a subjective word, but there are a few different types of cafetiere, and which one is best for you just depends on your budget and your personal preferences.

The two main distinctly different types of cafetiere are one piece and two piece cafetieres. 

One piece cafetieres are usually stainless steel, stoneware or ceramic, and the handle is attached to the jug. 

Two piece cafetieres consist of a handle attached to a frame, and a removable jug which sits inside the frame.  Two-part cafetieres usually have a metal frame and a glass jug.

The one piece stainless steel, stoneware or ceramic cafetieres are usually more expensive than two part glass and metal cafetieres.

Personally I prefer one piece cafetieres, because glass is a lot more fragile than stainless steel, ceramic or stoneware. 

There's also an argument for stainless steel, ceramic or stoneware over glass due to insulation, as the glass ones are usually single walled so not well insulated, which means they'll lose heat faster, meaning your coffee will go cold faster in a glass cafetiere. 

Although this may be factually correct, in my humble opinion it shouldn't matter, because cafetieres are for brewing coffee, not for storing it.

Coffee grounds are never fully separated from the coffee liquid in a cafetiere, the ground coffee remains immersed in the extracted coffee and only separated via the mesh, so if you leave the coffee in there it will “stew”, or to be more precise “over extract”.

I'd highly recommend pouring your coffee into cups as soon as you've brewed, or if you've brewed more than is required immediately, pour the rest into a flask, or anything else which will keep the coffee warm while keeping it separate from the grinds.

I would assume that the faster heat loss from a glass cafetiere would have some negative impact on the extraction, but I would assume it would be very small. I'll have to give this a test at some point and see if I can detect any difference in the cup but I'd be surprised if there was a huge difference.

Some people prefer glass cafetieres because you can see how much coffee is left, but again, I wouldn't leave coffee in a cafetiere, I'd pour it into a cups or into something else as soon as it's brewed. 

As I've said, my main issue with glass cafetieres is they're so easy to break, it really doesn't take much, just a quick knock against the kitchen tap can do it. Borosilicate glass cafeteieres are a bit tougher, and I'd recommend one of them if you do want glass, but they're still going to be a lot less durable than steel.

How to make great coffee using a cafetiere

Finding the best cafetiere for your needs is half the battle, the other half is figuring out how to make great coffee with it, but thankfully there's no need to reinvent the wheel here. 

Coffee beans

As I mentioned earlier, the quality of the coffee itself is of utmost importance. Put crap in, you'll get crap out ;-). 

I have put together a great (and growing) range of stunning coffee beans that you won't find on supermarket shelves, which I sell via my website The Coffeeworks – and there's 25% off for new customers, so you can get hold of some at a discount rather than taking my word for it :-). 

See My Coffee And Use Code CBNC25 for 25% off your first order

Also see: 

What are the best coffee beans & how to choose them.

Ratio of coffee to water

Ratio refers to the amount of coffee vs the amount of hot water. This determines the strength of your coffee, if you use too much water your coffee will be too weak, not enough water and the coffee will be too strong.

I'd recommend researching this and finding the ratio that works for you, but generally, I'd start off with around 60 grams per litre, so if you're using 500ml of water, grind 30 grams of coffee, and go from there. 

Water is important, make sure you're using good quality water. This is something most people overlook to a large degree but don't forget water makes up the majority of the drink, so water is important.

Depending on where you are, you may have great water, or not so great water. More specifically, your water may have a lot or a little dissolved minerals, mainly calcium and magnesium. If your tap water doesn't taste too great straight out of the tap, it's not going to do any good to the taste of your coffee. 

You can buy a water filter of course, such as the very popular Brita water filter, or ZeroWater, which is another increasingly popular filter. You can also buy spring water, which some people do use to make their coffee.

My only issue with buying spring water for brewing coffee really is the environmental impact, given the overall carbon footprint of bottling up water and sending it all over the planet vs using the water most of us have available on tap. I'm not going to get onto that subject though as that discussion warrants a blog post all of its own. 

Grind

As I mentioned earlier, I'd highly recommend you grind your own beans rather than buying pre-ground coffee beans. 

My coffee at The Coffeeworks, is available pre-ground, but we grind to order while bagging up the coffee, which is quite rare.

Even then, I'd still much prefer my customers to buy their coffee wholebean and grind themselves, as it's going to be much fresher if they do this, especially a few days after opening the bag.

Grinding your own coffee also gives you control over the grind, it means you're able to adjust accordingly if you feel that the grind isn't quite right. The grind isn't quite as important for cafetiere as it is for espresso, but it's still important. 

As I mentioned earlier on in this post, the traditionally accepted norm for the grind is quite coarse, a heck of a lot more coarse than for espresso, and quite a bit coarse than grinding for filter.

I used to brew with cafetieres using this kind of a grind until I watched James Hoffmann's video a few years ago in which he recommended more of a medium, filter type grind for cafetiere, and this (and the rest of his method which is not at all the conventional cafeteiere brew method) revolutionised cafetiere coffee for me.

I know I've already plugged my grinder posts ;-), but in case you've not seen them: 

Best Manual Coffee GrindersBest Electric Coffee Grinders

For more on making the best quality coffee with a cafetiere, see:

Ultimate Cafetiere Technique

  The Best Cafetieres

So now I'm going to talk about what I believe to be among the best cafetieres in the UK at the time of writing. I'm doing this in two sections, one peice and two peice, and in order of size.

  The best cafetieres – one piece

  MeelioCafe 1.5L Cafetiere, Double Wall Stainless Steel 

Check Price - Amazon UK

Material: 18/8 Stainless steel

Capacity: 1.5L

Dual walled

None drip spout

2 spare mesh filters

No internal level markers

Not dishwasher safe

It's stated that they'll replace defective products but no warranty duration given.

This is a big, one and a half litre capacity stainless steel cafetiere.

The 18/8, by the way, refers to the make-up of the stainless steel, and this means 18% chromium and 8% nickel. In theory the type of stainless steel used does make a difference, particularly to corrosion resistance, but while some manufacturers refer to it as 18/8 grade, and some refer to is as 304 grade, from what I can gather they're usually actually referring to the exact same material.

You'll find a few looking along similar lines to this one, with the big handle which stands proud quite a bit away from the main body, with the intention of giving enough space to hold it without touching your knuckles on the warmer outer surface of the cafetiere.

There aren't a great number of cafetieres with 1.5L capacity though, more often than not you'll find the stainless steel, ceramic and stonewear cafetieres are one litre.

This one comes with 2 extra replacement plunger filters, and if you read through the Amazon reviews, you'll find it's largely positive, although just ignore the reviews which talk about volume, the reviews are for the various sizes that this cafetiere is available in.

Keep in mind there's no mention of a warranty with this cafetiere, while the next couple of 1.5L stainless steel cafetieres are listed as having a warranty.

  1.5L Double Wall Stainless Steel Cafetiere with 4 Level Filtration System

Check Price - Amazon UK

Material: 304 Stainless steel

Capacity: 1.5L

Dual walled

2 spare mesh filters

Big 20cm long spoon

Not dishwasher safe

Internal level markers

1 year warranty

This is another large 1.5L one piece dual walled stainless steel cafetiere, and this one is listed as being made from 304 stainless steel, but as I mentioned just now, I wouldn't put too much stock into that, I'm fairly sure manufacturers tend to use these terms interchangeably.

It's referred to as having a four level filtration system, but I wouldn't put too much stock into that either, from what I can tell it has two mesh filters instead of one, this second filter may help to ensure less bits end up in your cup of coffee, but they're the same grade mesh, so this isn't going to do any “filtration” other than the standard separation of the coffee grounds from the water.

Coffee makers often come with a scoop, this one comes with a big spoon, interesting.

I'm guessing the intention is to use it for stirring the coffee, rather than for using it as a scoop. In any case, I'm sure you'll find a use for the spoon – possibly the next best invention after the wheel? Imagine trying to eat soup with a fork!

Without a word of a lie, my wife and I watched a rather inebriated gentleman in a local restaurant trying to eat soup with chopsticks. He actually asked for them, completely ignoring the perfectly good spoon sitting in front of him. Bizarre, but quite entertaining. Anyway, I digress.

  Café Ole Double Walled Bellied Stainless Steel Cafetiere, 1.5L

Check Price - Amazon UK

Material: Stainless steel, mirror finish

Capacity: 1.5L 

Dual walled

Cool-touch handle

Not dishwasher safe

No internal level markers

2 year warranty

Another large stainless steel cafetiere, but a slightly differnt design to the majority. This one, like me, has a belly ;-).

If you're thinking I look fairly trim on my YouTube videos, thanks, but the apron does a good job of hiding my gut! I'm nowhere near as fat as I have been, but I am working on getting rid of the belly.

This cafetiere on the other hand is proud of its belly, and it should be, it makes it stand out from the flat-sided cafetiere crowd ;-).

One thing that impresses me about this one is that the blurb appears to be reasonable when it comes to the capacity, describing it as being capable of producing four mugs.

There's a 2 year manufactures warranty with this, and it's the only one at this size that I can see which does.

  Coffee Gator Cafetiere. Double-Wall Insulated Stainless Steel – 1 Litre – Orange

Check Price - Amazon UK

  Material: 304 Stainless steel. Orange (available in other colours)

Drop Proof & Rust Proof

Capacity: 1.L

Dual walled

Cool-touch handle

Free coffee storage container

No internal level markers

Not dishwasher safe (colour will come off)

No mention of warranty

Coffee gator is probably a brand you've heard of, they produce a fairly wide range of coffee related products including other coffee makers, coffee scales and coffee storage containers. 

This striking looking cafetiere is really very similar in design to most of the other stainless steel one part cafetieres, but it's amazing how the colour really makes a difference, as most of the others are plain stainless steel. This is the orange one but you can toggle through the various different colours available.

This one comes with a coffee gator coffee beans container. I think this is their mini travel coffee canister, and to be honest I can't tell you much about it. Most of their containers have the air tight mechanism, this one doesn't, so whether it's actually an airtight canister, and whether it's any good, or what the capacity is, I can't tell you – as I can't find out anything about it. 

If you buy one, please let me know if this container is any good, and what the capacity is, ta :-).

  Le Creuset Stoneware Cafetière, 1 Litre, Cerise

Check Price - Amazon UK

  Material:  Enamelled stoneware with a stainless steel plunger

Matching mugs (and teapot) are available

Available in a wide range of colours

Smooth-pour spout

Capacity: 1.L

Dishwasher safe

No internal level markers

10 year guarantee!

You won't have needed me to tell you this is a Le Creuset product, they're unmistakable. If you already have other Le Crueset products in your kitchen, this one may be the obvious choice. 

Even if you're a newbie to Crueset, though, this is worth a look. It's made from their sturdy chip-resistant enamelled stoneware, it's available in 7 colours, and it comes with a whopping 10 year Le Creuset guarantee. From looking at the Amazon reviews, I get the impression that this is a very well made cafetiere, and it's not just a case of buying into the brand name.

  Double Wall Stainless Steel Cafetiere by KICHLY 0.95L

Check Price - Amazon UK

Material: Stainless steel

Capacity: 0.95L

Dual walled (30% thicker)

Dishwasher safe

No internal level markers

No mention of a warranty

This is another of the most common design of stainless steel cafetiere, and this one is just under 1L in capacity. 

Apparently the dual walled stainless steel is 30% thicker, but 30% thicker than what, I'm not sure – I'm assuming it's 30% thicker than any dual walled stainless steel which happens to be 30% thinner ;-), some markting blurb makes me giggle.

But look, it's a stainless steel cafetiere with just under 1L capacity, it's inexpensive, and if you're getting it from Amazon you can simply return it free (free return window is usually 30 days) if you're not happy with it.

That's probably long enough to know whether it has any manufacturing defects or if there's anything about it which you really don't like – but it does have a huge number of Amazon reviews, most of which are very positive, so I wouldn't be too concerned about buying this. It actually looks very similar to the stainless steel cafetiere I was given for my Birthday which prompted me to start this blog.

Meelio 350ML Double Wall 18/8 Stainless Steel Heat Resistant Cafetiere With Coffee Measuring Spoon & 2 Extra Filter Screens

Check Price - Amazon UK

Material: 18/8 Stainless steel

Capacity: 350ml

Dual walled

None drip spout

2 spare mesh filters

No internal level markers

Not dishwasher safe

Coffee scoop / pouch seal

It's stated that they'll replace defective products but no warranty duration given.

This is a single cup cafetiere, and it's the smaller sibling of the Meelio 1.5L cafetiere above, the only difference I can see other than the smaller size and capacity is that this one comes with a scoop which doubles as a bag sealing clamp. 

  BODUM Travel Cafetiere Coffee Maker Set, Stainless Steel with Extra Lid, Vacuum, 0.35 L Black

Check Price - Amazon UK

Material: Stainless steel with plastic lid, non slip rubber base & ergonomic silicone grip

Comes with extra standard lid so you can use it as a standard travel mug

Capacity: 0.35L

Dishwasher Safe

No internal level markers

Limited one year manufacturers warranty on manufacturing defects

Bodum is a brand you'll no doubt be familiar with, as well as cafetieres they make Chemex type coffee makers, vacuum coffee makers, travel cups (I have a couple of their metal ones, very good). They do make a “coffee grinder” too, but it has blades so I wouldn't recommend it. 

This is an interesting one from Bodum, it combines their brilliant stainless steel travel mugs, with  a cafetiere.

I say brilliant, because I've got a few of them, and I think they're great. They do such a good job when it comes to keeping coffee warm, that I won't usually use them for coffee, they do too good a job ;-).

Usually when I'm making a coffee, I'll want to drink it fairly soon after making it, and these cups keep them so warm, that if I'm making black coffee (which I usually am unless it's a flat white), it'll be too hot to drink for an hour or so. I'd usually use one of these cups if I was making a cup of tea and taking it with me on a long journey after already having my coffees for the day.

So it's interesting that they've made one of these travel cups into a cafetiere, but, personally I wouldn't want to use one.

This is for a couple of reasons. Firstly, a cafetiere is a coffee brewer, not a coffee storage device, as I mentioned earlier. This is because the ground coffee is only separated from the extracted coffee via a mesh, so if you're brewing and then leaving the coffee in the cafetiere, it's going to stew, or over extract.

Secondly, in combination with the above, these cups are very well insulated, they're going to keep the coffee too hot for most people to drink for ages after brewing. 

Personally the only way I'd want to use a brewer like this would be if I was brewing on the go, and decanting the brew into a less well-insulated cup so I could drink it straight away and prevent it from over extracting.

What you could do, is add milk or cold water after brewing – this would cool the brew down to drinking temp, and at that temp it would be less likely to continue to extract, so that might work.

  The best cafetieres –  two piece

  Grunwerg Café Olé Classic Cafetière, 1.5 Litre 4 Cup French Press Coffee Maker, Chrome Finish

Check Price - Amazon UK

  Material: Stainless steel frame and lid, plastic handle, glass jug

Capacity: 1.5L

Available in 3 finishes, copper, chrome and gold

Dishwasher Safe

No internal level markers

2 year manufacturers warranty

This is a 1.5L glass and metal 2 part cafetiere with a plastic handle. 

It seems a good deal for the cash, but just bear in mind I don't think this is borosilicate glass, and there are a few complaints in the Amazon reviews when it comes to breakages, and also rusting. 

Having said that, it is listed with a two-year warranty, but whether they'll honour the warranty when it comes to breakages, I'd think probably not, although they should for rusting within a two year period.

  VonShef Cafetière Gold Stainless Steel Glass – 1.5 Litre

Check Price - Amazon UK

Material: Stainless steel frame and lid, plastic handle, Borosilicate glass jug

Capacity: 1.5L

Dishwasher Safe

No internal level markers

2 year manufacturers warranty

Another large two part cafetiere, but this one has a Borosilicate glass jug, so I'd be a bit less concerned about breakages, and it looks like a decent product for the low cost.

It has done very well in the Amazon reviews, and I can only see (at the time of writing) a single complaint about a breakage.

They do annoy me slightly by stating this cafetiere will produce 12 cups! By the time you take the wet coffee grounds into account, you'd only get 12 cups out of it if they were tiny 4-ounce cups, and even then you probably wouldn't get 12 full cups.

  Stainless Steel Cafetiere 8 Cup RAINBEAN, Easy Cleaning, Double Walled 1L

Check Price - Amazon UK

  Material: Stainless steel frame, plastic covered handle, plastic lid, Borosilicate glass jug

Capacity: 1.0L

Non-drip spout

Dishwasher Safe

No internal level markers

No mention of warranty

This is an interesting looking, low cost cafetiere, 2 part with stainless steel frame and Borosilicate glass jug.

It does look slightly distinct from others, with the handle design, and the “HUNMAN-SHAPED” logo, I'm not sure – but I think they meant Human ;-), I also think they meant easy cleaning cafetiere, and not  “easy cleaning cafeteria” ;-).

8 cups from a 1L cafetiere, though? Hmm, taking the wet grounds into account, you're probably looking at just over 3 ounces of coffee in each cup, about 100ml, also known as a swig.

But it's cheap, it has a good review score, the jug is Borosilicate, so as far as the two-part cafetieres go, you probably can't go too far wrong with this.

  Bodum Kenya 8 Cup French Press Coffee Maker, Black, 1L

Check Price - Amazon UK

  Material: Stainless steel frame and lid, plastic handle, Borosilicate glass jug

Capacity: 1.5L

Dishwasher Safe

No internal level markers

Limited one year manufacturers warranty on manufacturing defects

So this is a 2 part cafetiere (no, I will not call it a French Press despite every manufacturer including this term for obvious reasons) with a stainless steel black frame and a Boroscilicate glass jug.

They refer to this as an 8 cup brewer, and OK – I'll let them off with that, I'd say you'll probably get 8 almost 6 ounce cups from a one and a half litre cafetiere, taking the volume of the coffee grounds into the equation. 6 ounce is quite a small cup though.

Bodum also make milk frothers, which are basically a glass cafetiere with a slightly different mesh on the plunger. See my video below for more on that. 

  You could actually use this cafetiere as a milk frother too, all you'd need to do is clean it out, wash the mesh, remove the glass jug, put your milk in it, heat it in the microwave (if your microwave is tall enough), then use the plunger to froth the milk, and pour into your coffee, easy.

For more on milk frothers, see:

Best Milk Frothers

  Bodum Kenya Cafetiere, Borosilicate Glass – 4 Cup, 0.5 L, Black

Check Price - Amazon UK

Material: Stainless steel frame and lid, plastic handle, Borosilicate glass jug

Capacity: 0.5L

Dishwasher Safe

No internal level markers

Limited one year manufacturers warranty on manufacturing defects

Another one from Bodum, this one is half a litre, and I don't see that many half-litre cafetieres come to think of it, they're usually 1L, 1.5L or 350ml.

Again their “4 cup” description is possibly just about doable with small 6 ounce cups. I remember the sales meetings I used to go to in my early 20's (so at least several months ago then…) usually in a hired room in a hotel, the cups there were the low profile white cups with saucers, you're probably familiar with them.

I'd say these were about 6 ounces, and the coffee was usually from a couple of large capacity filter coffee machines. I recall several visits to the coffee station filling up these little cups in a bid to stay awake during some utterly boring talk about who knows what (I probably wasn't listening).

  BODUM 3 Cup 350ml Cafetiere, Black, 0.35 l

Check Price - Amazon UK

  Material: Stainless steel frame and lid, plastic handle, Borosilicate glass jug

Capacity: 350ml

Dishwasher Safe

Patented safety lid 

No internal level markers

Limited one year manufacturers warranty on manufacturing defects

Come on Bodum, you're letting me down now – this isn't a 3 cup cafetiere, not unless you're using teeny weeny cups. I'd say you'd get three cups if you're talking about 80-100ml cups. Realistically speaking this is a one cup cafetiere.

This is one of the best selling cafetieres in the UK, it has a crazy number of Amazon reviews, and they're largely positive – the majority of the complaints are about the “3 cup” statement, and I understand that.

I know what marketing folk are thinking when they come up with lines like this, they're saying “cup” not “mug”, and a cup can be literally any size, so they can literally say whatever they like – but I think they're making a mistake.

A brand like Bodum, I think, should put more thought into gaining the trust of the market and working their way into the hearts – and kitchens – of the population, and taking little shortcuts to sales like this will work wonders for sales, but will have the opposite impact on PR. 

But that aside, if you're looking for a small one cup cafetiere at a fairly low price, this probably isn't a bad shout.

So there we go, I'll just answer one final commonly asked question about cafetiere coffee before signing off:

Is cafetiere coffee better than instant?

Yes yes yes, by a country mile.

I should state here that not all instant coffee is the same, there are a couple of speciality instant coffees being produced at the moment.

The vast majority of instant coffee, though, is “commodity coffee” – which is simply bags of coffee beans bought at the stock market price, which doesn't take quality into account.

It's then roasted in large batches, usually very dark in order to get past the taste imperfections that are common with this kind of coffee, and then brewed in large batches, into a thick sludge, which works its way around a factory where it's freeze-dried and then smashed up and put in jars.

If you think instant coffee tastes OK, even the newer “barista instant” which is basically the same stuff but with finely ground coffee mixed into it to give the illusion of crema – then I'd say it's time to broaden your coffee horizons. 

Even if you're not taking my advice, getting yourself a grinder, buying great quality freshly roasted speciality coffee beans and grinding them yourself to enjoy them at their very freshest from start to finish, it's still really not hard to make much better coffee via a cafetiere than most jars of instant, even if you're using shop-bought pre-ground coffeee.

Life is like a box of chocolates, so join my Brew Time list, subscribe to my YouTube Channel, become an accredited coffee botherer (Patreon supporter), try my coffee at The Coffeeworks (use discount code coffeebotherers), follow me on Twitter & Instagram, follow the coffeeblog FaceBook page, and that’s all I have to say about that. 

The post What’s So Good About Cafetieres, and Which is The Best for You? appeared first on Coffee Blog.

What’s So Good About Cafetieres, and Which is The Best for You? published first on https://medium.com/@LinLinCoffee

[xtruss]

Meet the Sisters Making Revolutionary Chocolate in Ghana

Priscilla and Kimberly Addison are using bean-to-bar chocolate to celebrate the heritage of their ancestral home—and shift the conversation around a controversial crop.

— By Shane Mitchell | MAY 14, 2021 | Saveur.Com

Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone.

“African art and culture are at the forefront of what we do,” says Priscilla Addison. “We want Ghana to be known for its chocolate, not just its cocoa beans.” Along with her younger sister Kimberly, she founded ‘57 Chocolate in 2016, when they relocated to the capital city of Accra to be closer to their parents.

“Craft chocolate like ours gives you an experience rather than just something sweet to munch on,” says Kimberly, who left her tempering room still wearing a hairnet to join our overseas video call. “And we’re trying to alter the narrative. There’s been lots of stigma against ‘Made in Africa’ products. We want to change people’s perceptions and prove that high quality can come out of the continent.”

Starting a bean-to-bar chocolate business in Ghana wasn’t the sisters’ original career trajectory. Kimberly, 31, studied French and international relations with a concentration in social justice at Boston College; Priscilla, 33, majored in French and international development, with a focus on food security, at Dickinson College in Pennsylvania. Both were interested in non-profit sectors addressing women’s education, human trafficking, value chains, and agriculture. But then a visit to one of Switzerland’s largest chocolate factories inspired their venture into confectionery.

“Work brought me to Geneva, where our parents were living at the time,” says Kimberly. “And my dad talked to us about entrepreneurship, and the potentials of going back to our native country.”

“I remember telling him, okay, when you officially retire, we’ll move back to Ghana with you. About two weeks before leaving, a group of friends from church invited me on a chocolate factory tour. Part of the exhibition was a display showing where beans were sourced—Ghana and Côte d’Ivoire—and that was the aha! moment.”

Once they returned to their homeland, the sisters started small. Really small. Roasting raw cacao with a standard kitchen oven in their Accra home. (Craft chocolatiers use the term “cacao” for the unfermented pod and beans, and “cocoa” after the fruit has been processed.)

“At the time, we were using a hairdryer for winnowing,” says Kimberly, referring to the process of removing the outer chaff from the cacao. “Rolling pins for crushing beans. We had our tabletop grinder, and needed a bowl and a spatula for tempering. When it comes to chocolate making it’s kind of like an orchestra: Not one piece of equipment is the most important, because they all do their part.”

Priscilla chimes in. “And electricity! We were getting up at three in the morning to use the machines because, initially, when we moved to Ghana, the lights would go off quite frequently.”

Early in the 19th century, Portuguese colonists introduced cacao, a tropical fruit from the Americas, as a cash crop on the island of São Tomé in the Gulf of Guinea, a transit point for ships engaged in the Atlantic slave trade. But it was a Ghanian agriculturalist named Tetteh Quarshie who is credited with bringing the pods to mainland West Africa around 1876. The export of cacao from the Gold Coast began by 1893; today, Ghana and neighboring Côte d’Ivoire produce nearly two-thirds of the global cocoa bean supply, in an industry worth more than $100 billion in annual sales. Most of this crop is dedicated to commodity chocolate: candy bars produced by multinational corporations like Hershey and Mars. While the cacao being raised on small-plot farms in equatorial Ghana usually winds up on supermarket shelves in Europe and North America, many of these growers had never tasted a chocolate bar themselves.

That is, until Kimberly and Priscilla Addison came back.

“Straight from the bat, we went to farmers,” says Kimberly. “Obviously, we hadn’t lived in Ghana for some time, so we explored in the field, and that’s how we started sourcing.”

Priscilla adds, “When Kim and I visit the farms now, we always bring bars of chocolate so that our business partners know what their cocoa is being used for.”

Bite-sized pieces from ’57 Chocolate are stamped with Adinkra symbols, visual representations of philosophical ideas at the core of life in Ghana. Genevieve Leloup

The cacao grown for ’57 Chocolate is interplanted with plantain and coconut trees on two small family farms, each less than three acres, in the Eastern and Western regions. (Hints of coconut are decidedly present when a chunk of the sisters’ dark chocolate melts on your tongue.) The beans are sun-dried and fermented before arriving in Accra. Additional drying takes place at the ’57 Chocolate facility, which now employs 10 people in a larger production space, where the Addisons currently produce about 1,000 bars per week. Kimberly’s favorite is the dark chocolate bar with sea salt; Priscilla’s go-to is milk chocolate with almonds and sea salt, or sometimes the moringa-flavored white chocolate with toasted coconut. They also make bite-size pieces stamped with Adinkra symbols, visual representations of philosophical ideas at the core of life in Ghana. Duafe, a wooden comb, stands for femininity and beauty. Denkyem, the crocodile, represents cleverness. Aya, a fern, means independence; the ’57 in the company’s name refers to the year Ghana became a republic, breaking away from British colonial rule. The Addisons are also in the process of developing their own farm to build a stronger supply chain for Pan-African chocolate.

Knowing where your food comes from is a vital part of educated consumption, especially when it comes to chocolate. A forced-labor suit currently awaiting an opinion in the U.S. Supreme Court alleges two major American food conglomerates—Nestlé USA and Cargill—knowingly aided and abetted human rights violations for profit in the West African cocoa supply chain. The U.S. Department of Labor’s Bureau of International Labor Affairs estimates that up to 1.56 million children may be engaged in hazardous work on cacao farms in Ghana and Côte d’Ivoire alone. Some experts believe helping farmers out of poverty is a key part of the solution, and last year the two West African governments established a benchmark premium for cacao futures, intended to increase prices to enable growers to send their children to school rather than work in the fields. Big Chocolate doesn’t like the price hike, but which mass market or artisan candy bar makers want to be accused of child enslavement or other exploitative practices?

Accountability is a core value for the Addisons, along with other bean-to-bar makers practicing sustainable farming and direct trade ethics in Africa. Some include Beyond Good in Uganda and Madagascar, and MonChoco Artisan Chocolatier in Côte d’Ivoire. Kokoa Kamili collaborates with 2,000 small-hold farmers in the Kilombero Valley of Tanzania’s Morogoro Region to supply raw organic cacao to international bar makers like Original Beans.

We want to revive our country’s consciousness of taking natural resources and transforming them into finished products. So that’s exactly what we’re doing with the cacao bean, and we wanted to inspire the youth to continue to do the same.” — Priscilla Addison

“When we first arrived, there were a lot of European chocolates in stores here,” says Priscilla. “A lot of people thought those were superior. We want to revive our country’s consciousness of taking natural resources and transforming them into finished products. So that’s exactly what we’re doing with the cacao bean, and we wanted to inspire the youth to continue to do the same.”

One of their most compelling Adinkra chocolates is stamped with the Sankofa bird, its beak arched towards its tail feathers. This imagery is closely associated with the proverb: “Se wo were fi na wosankofa a yenkyi.” (It is not wrong to go back for that which you have forgotten.)

Or, for the Addison sisters, returning home to grow the future they envision.