Team-Gespräch – 25 Magazine: Issue 4

Bei der World Barista Championship habe es eine spannende Neuentwicklung: den Team-Wettbewerb. CERIANNE BURY unterhält sich mit den Mitgliedern von Team Tamper, das 2017 siegreich aus dem Wettbewerb hervorhing. Dabei erfährt sie, wie der Wettbewerb den Mitgliedern dabei half, sich als Baristas weiterzuentwickeln. Natürlich geht es bei der WBC darum, einen Barista, einen Botschafter zu …

Cartographie de l’Éthiopie – 25 Magazine: Issue 4

Il y a peu de choses à dire sur l’Éthiopie en matière de café. Souvent citée comme le berceau de l’Arabica, et connue pour sa vaste gamme de profils de saveurs uniques, l’Éthiopie se classe régulièrement parmi les pays producteurs de café préférés des baristas et des amateurs de café. Mais connaissons-nous vraiment ce pays …

Preserving Freshness: A Race Against Time – 25 Magazine: Issue 4

ANTONY WATSON delves into the findings of a new SCA Handbook which combines scientific research from the laboratory, sensory data from the field, and comment from the industry in Issue 4, 25 Magazine. Freshness is often cited as a mark of specialty. However, given that the mantra of “freshness” can be subjective from a sensory …

RICHARD STILLER and INGIBJÖRG FERRER visit Guangzhou – 25 Magazine: Issue 4

RICHARD STILLER and INGIBJÖRG FERRER share their experience of Guangzhou in Issue 4 of 25 Magazine. In this big conglomerate of old and new where long-standing structures mix with striking new edifices, and parks and skyscrapers cohabit in densely populated areas, the most eye-catching buildings are the iconic Canton Tower and the Guangzhou Opera House designed …

Learning from the Past, Looking to the Future – 25 Magazine: Issue 4

In this issue we continue to explore our industry’s fascinating past while peering into the future, and as always embrace the science of all things coffee. We preview a significant SCA research paper on freshness and degassing, always seeking to layer fact against the myriad of opinions on the importance of freshness and impact in …