Until a few years ago Brasil -- the world's biggest coffee producer -- dispatched nearly all its exports in jute bags. But the jute bag is rapidly being edged out as traders and cooperatives face rising wage bills and borrowing costs, weak global prices and a deepening economic crisis at home.
By introducing massive plastic sacks to replace the 60-kg (132-lb) jute bags that have dominated coffee shipments for more than two centuries, firms are saving millions of dollars a year, in a move so successful it is expected to reshape the global industry.
Next year will see Brazil export more than half its green coffee in 1-tonne polypropylene 'super sacks' or 21.6-tonne polyethylene liners.
A brand new global coffee production report is out from the Foreign Agricultural Service with some seemingly confusing news: Brazil, the world’s foremost coffee supplier, lost almost five million bags of coffee due to the country’s punishing, on-going drought. Yet at the same time, globally coffee production is just slightly up and looking to stay up through the upcoming season. What’s going on here?
Restaurant Quality Coffee
If you have been looking for a coffee machine that brews restaurant quality coffee, look no further.
DeLonghi Dedica produces traditional espresso and cappuccino drinks right in your own kitchen.
You can use ground coffee, either store-bought or prepared at home -- or you can use easy-serve espresso pods. Personally, we recommend that you get a good burr grinder and so you can grind your own coffee beans. You'll love the difference, as well as the amount of money you save.
The espresso pump’s thermoblock technology heats up water to the ideal brewing temperature in just 40 second.
You can customize your favorite temperature, as well as the amount of coffee expressed.
The machine's milk frother produces barista-quality foam.
Best tip: How to quickly steam and foam milk in a Mason jar. Fill a mason jar no more than halfway, put on the lid, and shake the jar vigorously for 30 seconds. Then remove the lid and microwave the milk for 30 seconds at high power to both warm and stabilize the foam.
Bill Ristenpart’s three year-old course, The Design of Coffee, has become the most popular chemical engineering class in the country, enrolling a quarter of Davis’ freshmen. After spending the semester deconstructing coffeemakers and determining pH levels by taste, the 500-odd students compete to engineer the tastiest brew using the least amount of energy. Which isn’t easy, Ristenpart says, because “we know very little about coffee.”