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ADMIN@CoffeeWineTea.com

1043 Posts
Mumbai’s Coffee Revolution: A Journey Through India’s Specialty Scene
20
Feb
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Mumbai’s Coffee Revolution: A Journey Through India’s Specialty Scene

Mumbai’s coffee scene is undergoing a quiet revolution. Once dominated by chai stalls and filter coffee, the city now pulses with specialty cafes that blend Indian flavor narratives with global brewing techniques. These spaces are more than just places to grab a cup—they’re hubs of experimentation, education, and community. From roasteries that champion single-origin Indian beans to cafes that reimagine espresso with local spices, Mumbai’s coffee culture is evolving into something bold, authentic, and deeply rooted in its heritage. At Grey Soul Coffee, the emphasis is on transparency and craftsmanship. Behind its stark modern facade lies a roastery that educates…
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Climate Crisis Meets Coffee: A New Era of Resilience
20
Feb
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Climate Crisis Meets Coffee: A New Era of Resilience

The verdict is in: climate change is no longer a distant threat—it’s rewriting the rules of coffee farming. As rising temperatures strain coffee trees and extreme weather disrupts harvests, the industry is scrambling to adapt. Enter CafeClima, a groundbreaking data platform launched by World Coffee Research and CIAT, designed to map out climate-smart replanting strategies. This tool isn’t just about saving trees; it’s about securing livelihoods, preserving biodiversity, and ensuring coffee’s future. Farmers now have access to real-time climate models, soil health insights, and funding pathways to rebuild their crops—turning survival into strategy. Meanwhile, in the Philippines’ Sugar Valley, coffee…
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Hojicha: The Comfort Tea Stealing Matcha’s Spotlight
20
Feb
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Hojicha: The Comfort Tea Stealing Matcha’s Spotlight

Time to spill: Matcha’s global rise has hit a snag—and hojicha is stepping in. The vibrant green powder once confined to Japanese tea ceremonies now dominates café menus, but its meteoric growth has strained supply chains. Japan’s matcha producers, already stretched thin by climate shifts and labor shortages, are struggling to meet demand. Enter hojicha: a roasted, low-caffeine tea with nutty warmth and a cult following that’s growing fast. It’s not just a substitute—it’s a redefinition of what tea can be. The real story here isn’t about competition—it’s about choice. Matcha’s intensity, with its grassy umami and vivid hue, appeals…
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The Art of Espresso Setup: Mastering Workflow for Consistency and Speed
20
Feb
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The Art of Espresso Setup: Mastering Workflow for Consistency and Speed

This is worth savoring: A well-organized espresso setup isn’t just about speed—it’s about precision, consistency, and the quiet confidence of a barista who knows their craft. In a world where cafés face staffing shortages and prosumers chase café-level results, workflow isn’t a luxury. It’s the invisible thread holding quality, efficiency, and stress management together. At its core, workflow is the choreography of espresso preparation: grinding, dosing, distributing, tamping, and serving. Clutter behind the bar disrupts this rhythm, adding seconds that compound during peak hours. Studies show disorganized stations can slow service by 10–20 seconds per drink, while clean zones cut…
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Yellow Sun Coffee Roasters Reimagines Single-Origin Excellence in Brooklyn
20
Feb
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Yellow Sun Coffee Roasters Reimagines Single-Origin Excellence in Brooklyn

Brooklyn’s coffee scene just got a bold new player. Yellow Sun Coffee Roasters, the minimalist Brooklyn spot co-created by Saudi Arabian roasting visionary Mohammad Wahid, is redefining single-origin coffee with a blend of precision, transparency, and a dash of Middle Eastern flair. Since opening in Bushwick last fall, the shop has become a quiet revolution, offering meticulously curated roasts that spotlight the terroir of far-flung farms. Wahid, who moved to New York in 2023, isn’t just selling coffee—he’s crafting a narrative about how traceable, high-quality beans can elevate the everyday cup. The brand’s ethos is rooted in simplicity and clarity.…
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Heat Stress Is Reshaping the Future of Coffee
20
Feb
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By ADMIN@CoffeeWineTea.com
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Heat Stress Is Reshaping the Future of Coffee

This is worth savoring: The world’s coffee supply is facing an invisible crisis. Climate change isn’t just warming the planet—it’s baking coffee-growing regions, pushing them past thresholds where crops can’t survive. A new analysis by Climate Central reveals that extreme heat has already added weeks of “coffee-harming” conditions to major producing areas, threatening both harvests and the livelihoods of millions. The data is stark: 25 countries, home to 97% of global coffee, now experience more days above 30°C (86°F)—a level that stifles arabica growth and undermines robusta quality. The numbers don’t lie. Brazil, the largest producer, now faces 70 extra…
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Probat’s GT Series Redefines Commercial Grinders with Precision and Efficiency
20
Feb
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Probat’s GT Series Redefines Commercial Grinders with Precision and Efficiency

There’s something brewing in the world of commercial coffee grinding. Probat, the German manufacturer known for its industrial-grade equipment, has unveiled the GT Series—a line of roller mill grinders designed to balance simplicity with performance. These machines aren’t just about speed; they’re about redefining what small and mid-scale operations can achieve. With throughput capacities up to 1,800 kilograms per hour, the GT Series targets a sweet spot between efficiency and control, offering a fresh approach to a market long dominated by bulk machinery. The GT Series comes in four models, each tailored for specific fineness ranges and output needs. What…
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Wine Is a Mood: How Amari Collins Turns Vino into a Vibe
17
Feb
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Wine Is a Mood: How Amari Collins Turns Vino into a Vibe

This is worth savoring: Amari Collins isn’t just pouring wine—she’s serving a vibe. The 22K followers of her TikTok/Instagram account Vin Dealer don’t sip wine to decode terroir; they drink it to feel seen. Collins, a wine caterer, educator, and self-proclaimed “vibe curator,” rejects the pretense of wine speak. To her, a Saperavi is “Juicy Couture with slightly naughty vibes,” and natural wine smells like “armpit”—a frank, relatable take that’s gone viral. Her approach is simple: make wine feel like a conversation, not a lecture. Collins’ background is as unexpected as her descriptions. Growing up in Silicon Valley, she was…
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The Low-Caffeine Tea Stealing Café Spotlight
17
Feb
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The Low-Caffeine Tea Stealing Café Spotlight

Remember when matcha was the green tea everyone was obsessed with? Now, a new player is quietly taking over café menus: hojicha. This roasted Japanese tea, with its nutty aroma and low caffeine content, is becoming the go-to afternoon drink for those seeking a calming pick-me-up without the jitters. Unlike matcha’s intense umami, hojicha offers a subtler, smoky warmth that’s perfect for sipping as the sun sets. But what makes this ancient tea so irresistible today? Hojicha’s rise isn’t accidental. Originating in Kyoto in the 1920s, it was once a way to repurpose leftover tea leaves from mechanical harvests. Roasted…
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Tea’s Secret to Slowing Biological Aging Revealed
17
Feb
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Tea’s Secret to Slowing Biological Aging Revealed

The verdict is in: Your daily cup of tea might be more than just a ritual. A groundbreaking study reveals that regular tea consumption could be quietly rewiring your biology to fight aging. Researchers from Sichuan University tracked 13,929 participants across the UK and China, uncovering a striking pattern—those sipping tea daily showed measurable signs of slower biological aging. The magic number? Three cups a day, or six to eight grams of leaves. But here’s the twist: stopping the habit might undo those benefits. The science hinges on polyphenols, the powerhouse compounds in tea. These antioxidants don’t just neutralize free…
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