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    5 Ways to Make the Perfect Cup of Coffee (More sustainably!)

    5 Ways to Make the Perfect Cup of Coffee (More sustainably!)

    Turkish? Pour-over? French press? Among coffee connoisseurs, the best method for making an exquisite cup of coffee is a matter of intense debate. But one thing is for sure: Coffee is better when it’s good—when beans are grown and harvested more sustainably, in ways that protect ecosystems and worker well-being.

    No matter what method you choose, knowing the coffee comes from a healthy ecosystem sets the stage for a perfect morning treat. 

    How to treat your responsibly grown coffee beans

    Store your beans in a glass or ceramic container with a rubber gasket. Contrary to popular belief, you should keep coffee beans at room temperature (not in the fridge). It should go without saying that you must grind your own beans each morning—experts say that you have about 5 minutes after grinding before the coffee starts getting stale.

    The pour-over

    It sounds so simple, doesn’t it? Just pour some water over grounds in one of those beaker-like carafes? Not so fast. The expert technicians at the Oakland, California, based coffee roaster Blue Bottle recommend first wetting the paper filter completely with just-boiled water. Next, you place the grounds in the filter and use a light, consistent pour to moisten the grounds—then stop! Wait 30 seconds to allow the coffee to “bloom.” Pour the remaining hot water over the grounds slowly. Like, really slowly. You should be pouring so slowly that it takes a full four minutes for the water to drip down into the base of the flask.

    French press

    For the French press, Serious Eats recommends the coarsest grounds possible to reduce the muddy sediment at the bottom. Scoop them into the carafe and add just-boiled water, giving it a gentle but thorough stir. Wait 30-45 seconds—again, to allow the coffee to “bloom.” You’ll know it’s time to place the lid on when most of the coffee has sunk to the bottom. Wait 6-8 minutes, then plunge gently, pour, and drink up!

    Stovetop espresso maker, the moka pot

    Yes, even this traditional Mediterranean device has given rise to a set of specialized instructions. Stumptown, the famed Portland coffee purveyor, recommends that you first boil water in a kettle, as you don’t want the moka pot to get too hot and impart metallic flavors; you then pour the hot water into the bottom half of the espresso maker. Insert the basket and fill it with fine grounds, then screw the two parts together (you must somehow remember to use an oven mitt before having caffeinated yourself, to prevent burning yourself on the base that you've just filled with boiling water). Brew on moderate heat with the lid open. Once the stream of liquid bubbling forth is the color of yellow honey, remove from heat and close lid. Wrap the bottom in a chilled bar towel or run it under water to stop the extraction. Pour immediately.

    Cold-brewed coffee

    For many, iced coffee is a cherished summertime pick-me-up, but if you want to do it right, you’ll need 12-24 hours (and you thought the pour-over method was slow!). Stir coffee grounds and water in a pitcher, cover, and let steep a minimum of 12 hours; when the brew is ready, strain it, and store it in the refrigerator for another 2 hours.


    Like other methods, brewing Turkish coffee calls for its own set of tools, including a lovely little cup called a finca and a small brass pot known as a cezve. Boiling the grounds—which should be finer even than those for espresso—together with water makes this thick brew. Traditionally, a cup of water is served with Turkish coffee to clear the palate before partaking in the delicious dark concoction (hipster coffee snobs have nothing on the Ottomans). Be sure not to drink the grounds at the bottom of the cup—you’ll need them to tell your fortune (and if you don’t know the ancient art of reading coffee grounds, never fear—there’s an app for that!).


    Article Source: 

    Coffee Species in Danger of Extinction

    Coffee Species in Danger of Extinction

    Coffee is one of the world’s most widely enjoyed and consumed beverages. But recently, Scientists from the Royal Botanical Gardens in Kew, have revealed that 60% of the world’s wild coffee species is under threat of extinction. This includes the most widely traded coffee bean globally, Arabica. That makes coffee one of the most vulnerable plants globally! 

    The multi-billion dollar coffee industry has been built on Arabica beans and relies upon these wild coffee species to continue supply caffeine drinkers globally. They are vital to the industry’s crop development and the sustainability of the coffee industry as a whole. 

    The main threat that faces coffee species is climate change, specifically increasing drought. Coffee crops don’t fare well against big changes to their environment and so climate change paired with habitat loss due to farming, settlements and development, is the main driver for the threat of extinction. Other issues that coffee species face are the spread and increasing severity of devastating fungal viruses and coffee wilt disease.

    This should pose concern for everyone from coffee lovers to coffee farmers and it is vital that these findings are used to influence policy makers and coffee industry stakeholders to make necessary changes. Not only will extinction affect consumers but it will have a devastating effect on farmers who rely upon farming coffee beans as their only source of income.

    Will reduced availability of coffee cherries mean that the price of coffee beans will increase so significantly that only certain people will be able to afford it? Or worse still, could it become extinct? Time to put some serious measures in place to ensure coffee can be enjoyed and consumed for generations to come. 


    Bean Scene Magazine, 2019, ‘Sixty per cent of coffee species in danger of extinction’, Coffee News, viewed 11/01/2019, <>

    Daley, J 2019, ‘Bitter Reality: Most Wild Coffee Species Risk Extinction Worldwide’, Scientific American, viewed 11/01/2019, <>

    Davis, A, Chadburn, H, Moat, J, O’Sullivan, R, Hargreaves and Lughadha, EN 2019, ‘High extinction risk for wild coffee species and implications for coffee sector sustainability’, Science Advances, 5th edn, pp. 1 – 9