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From Folgers to French Press: The Rise of Third-Wave Coffee and the Craft Coffee Revolution Gone are the days of burnt, bitter diner coffee. Today, discerning drinkers crave a more nuanced experience, savoring the unique flavors and origins of high-quality beans. This shift in coffee culture is thanks in large part to the third-wave coffee movement, a revolution that emphasizes quality, sustainability, and the art of brewing. But what exactly is third-wave coffee? The term, coined in the late 1990s, represents a distinct shift from the previous two waves of coffee consumption. First wave (mid-19th century to mid-20th century): This...

Degassing: The Secret to Unlocking Your Coffee’s Flavor Degassing Your Freshly Roasted Coffee Let's talk about that glorious elixir that fuels our mornings (and afternoons, and sometimes evenings... no judgment here!). We all know the importance of freshly roasted beans – that intoxicating aroma, the promise of pure, unadulterated coffee magic. But here's the thing: there's a crucial step between roast and cup that many die-hard coffee lovers (myself included!) often overlook – degassing. What is degassing, you ask? Imagine your freshly roasted beans like tiny volcanoes, erupting with flavor-filled gasses (mostly carbon dioxide) leftover from the roasting process. While...

Ethiopian Coffee Industry Struggles With Logistical Nightmares and Domestic Turmoil What’s Happening in Ethiopia? Houthi attacks on the Red Sea have forced shipping giants to reroute vessels around the Cape of Good Hope, causing significant delays for Ethiopian coffee exports. Exporters are exploring alternative routes through Mombasa, Kenya, but face additional hurdles there. The Ethiopian government's "vertical integration" scheme and limitations on bank credit growth have wreaked havoc on the domestic coffee supply chain. With limited access to financing, exporters struggle to pay suppliers, who in turn can't pay farmers. This cash crunch has led to protests and even reports...