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?
The El Nino-related drought is driving farmers to despair. There has been little to no rain for six months, and forecasters say the drought will continue for at least another five months. The current harvest of some of the world's best coffee is about to be lost.
Same article talks about the illegal coca farms in the area. Growing coffee here is less dangerous than producing the raw material for cocaine, but it earns you much less. Says one grower, "With coffee you just break even, but you have a more peaceful life.” But farmers fear that there is no future in the fields. Young people want to earn more, and are moving to the cities. Small wonder, because -- as one producer notes -- when you just barely break even “coffee makes a slave of you.”
Vietnam is currently the world’s leading exporter of robusta coffee, and rivals Brazil in coffee production. But a worldwide coffee glut means farmers are not getting enough money for their crops. Therefore they are now hoarding their beans until they can get paid more for their work.
Madame Lionel Philidor has been farming coffee since about 1991, the year she married her husband. Even though they both worked hard to produce good coffee, they didn't make a good income from it. Middlemen with unfair pricing often saw more of the profits from their hard work than they ever did. That's why Lionel decided, in 2005, to join the St. Helene de Carice cooperative. The cooperative provided support and power in numbers against unfair pricing.
A wonderful story of how Lutheran World Relief, an international humanitarian organization that works to improve the lives of smallholder farmers and people experiencing poverty -- such as these coffee growers in Haiti.
Has your go-to coffee tasted differently (read: not as good as usual) lately? You can blame two things: a glut in supplies of Brazilian beans and hoarding by Vietnamese farmers
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.”