por Brigmanden | out 2, 2020 | Blogue
The major contribution to the carbon produced at the wet mill is the methane and other greenhouse gases released in the wastewater. In Kenya, where traditional washed processing uses large amounts of water for fermentation, untreated wastewater accounted for 97% of... 
por BHSaprender | set 19, 2020 | Blogue
What’s the difference between temporary and permanent hardness and does it matter for coffee brewing? Hardness is a measure of the amount of certain minerals in water. The amount and proportion of minerals in your brewing water can have a dramatic effect on the... 
por Brigmanden | set 4, 2020 | Blogue
The first value we need in order to analyse the data is the emissions resulting from production. ‘Production’ involves all the steps required to produce green coffee ready for export, including growing, processing, and milling. Over the next few lessons, we’ll compare... 
por Brigmanden | ago 21, 2020 | Blogue
Is it really essential for pour-over? What does it even do? The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought... 
por Brigmanden | ago 7, 2020 | Blogue
Why is Cascara still banned in Europe after 5 years? Cascara has been regularly hailed as the next big thing in coffee. Once a rare novelty in speciality coffee, in recent years everyone from Starbucks to Stumptown has jumped on the trend for cascara-infused drinks.... 
por Brigmanden | jul 24, 2020 | Blogue
What’s in a carbon footprint? Before we can analyse all of our inputs, we need to understand what it is that we’re analysing. In our ‘Goal Definition and Scope’ in the previous lesson, we explained that for the Coffee Footprint Analyser, we’ve chosen to limit...