Coffee Facts

China’s Coffee Map Just Got a Lot Smarter—Here’s Why It Matters

Jan

Coffee FactsCalifornia, cappuccino, Father, This, Yunnan

China’s Coffee Map Just Got a Lot Smarter—Here’s Why It Matters

Real talk: A new remote sensing model is rewriting how we track coffee farms in China. Researchers used machine learning and Sentinel-2 satellite data to map Yunnan’s Pu’er region with near-95% accuracy, creating a template that’s lightweight, scalable, and surprisingly precise. This isn’t just about counting trees—it’s about redefining how governments, farmers, and traders monitor sustainability in complex landscapes. The study, published in Frontiers in Remote Sensing, hinges on tracking seasonal changes in vegetation, terrain, and administrative boundaries to distinguish coffee from tea bushes or shrubs. In controlled tests, the model correctly classified land pixels as coffee or non-coffee 95%…

Hiroia’s Hikaru Gets a Commercial Makeover: What Cafés Need Now

Jan

By ADMIN@CoffeeWineTea.com

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Hiroia’s Hikaru Gets a Commercial Makeover: What Cafés Need Now

If you’ve ever watched a barista chase a coffee machine’s timer, you know the pain of inconsistency. Hiroia’s Hikaru pourover brewer, once a sleek home appliance, is now evolving to meet the demands of cafes, restaurants, and hotels. The Taiwan-based company, which launched the Hikaru in 2023, initially targeted home users. But the real test came when commercial spaces embraced it—not because the machine changed, but because the market revealed a hunger for precision without the hassle of barista training. The Hikaru’s latest updates are a direct response to that shift. First up: the Refiller, a compact add-on that automates…

Idyll Coffee Roasters’ Wauwatosa Cafe: A Masterclass in Coffee and Community

Jan

By ADMIN@CoffeeWineTea.com

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Idyll Coffee Roasters’ Wauwatosa Cafe: A Masterclass in Coffee and Community

Time to spill: Idyll Coffee Roasters has carved out a rare kind of paradise in Wauwatosa, Wisconsin—a space where coffee, creativity, and connection collide. Nestled in a repurposed 14,000-square-foot office building, the new cafe isn’t just a destination for coffee lovers; it’s a blueprint for how specialty coffee can redefine community spaces. From the moment you step inside, the blend of industrial design and warm, inviting nooks feels deliberate, almost theatrical. Two-story windows flood the space with light, while a two-sided fireplace anchors the ground floor, and an abstract circular couch wraps a structural pillar upstairs. It’s a place that…

Stumptown: The Grocery Store Coffee Bean That Every Expert Swears By

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsChange, Father, Scott, Stumptown, They

Stumptown: The Grocery Store Coffee Bean That Every Expert Swears By

Here’s the verdict: Stumptown isn’t just a coffee brand—it’s a grocery store staple that experts keep coming back to. After asking three seasoned coffee pros to name the best beans you can find in a supermarket, they all pointed to the same label. Whether you’re a pourover purist or a French press fanatic, Stumptown’s roster of roasts delivers consistency, depth, and accessibility. The brand’s secret? A rare balance of scale and precision that most grocery store coffee brands lack. Theodore Chan, a coffee roast editor, calls Stumptown’s ability to scale without sacrificing flavor “remarkable.” Many roasters struggle to maintain quality…

Costa’s Struggles and illy’s Bold Move: Coffee’s New Power Struggle

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsArgentina, benefits of coffee, Costa, Father

Costa’s Struggles and illy’s Bold Move: Coffee’s New Power Struggle

Here’s something to stir your curiosity: Costa Coffee’s losses have more than doubled in two years, while illycaffè bets big on US growth. The coffee world is shifting fast, and these moves reveal a deeper battle for relevance. Costa, once a UK titan, now faces a dual threat: shrinking footfall and a flood of value-driven rivals. Greggs and Pret A Manger have nibbled away at its market, but the real pressure comes from Gen Z darlings like Blank Street and Black Sheep. These brands aren’t just selling coffee—they’re redefining what it means to be trendy, affordable, and Instagram-ready. Costa’s latest…

The Mystery Behind Kirkland Coffee’s New Roaster

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBut, Costco, Father, Kirkland, Starbucks

The Mystery Behind Kirkland Coffee’s New Roaster

Real talk: The coffee you buy at Costco just got a little more mysterious. For years, Kirkland Signature’s beans were a Starbucks product, stamped with the iconic green logo. But now, those bags are blank, and customers are scratching their heads. What happened to the roast that once defined Costco’s coffee game? The answer isn’t in the packaging anymore—it’s in the chaos of speculation and a coffee industry that’s tighter than a drum. The shift started in late 2023, when Starbucks quietly exited the Kirkland roster. No official statement, no fanfare—just a quiet removal of the Starbucks logo from bags.…

How to Pick the Right Roaster for Light Roasts (Without Breaking the Bank)

Jan

By ADMIN@CoffeeWineTea.com

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How to Pick the Right Roaster for Light Roasts (Without Breaking the Bank)

Real talk: If you’re eyeing a home roaster but don’t want to blow your budget, you’re not alone. Light to medium roasts demand precision, and the right setup can turn your pourover into a revelation. But with so many options, how do you avoid overcommitting? Start by asking: What’s your priority? For someone who values experimentation over speed, a refurbished SR800 with an extension tube is a smart bet. It’s affordable, offers control, and fits the light roast profile you’re after. But don’t overlook the HX-100—it’s smaller, simpler, and perfect for batch sizes that won’t fill your kitchen. The key…

When Your Coffee Probe Lies: A Roaster’s Dilemma

Jan

By ADMIN@CoffeeWineTea.com

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When Your Coffee Probe Lies: A Roaster’s Dilemma

Here’s something to stir your curiosity: You’ve spent a small fortune on a high-end roaster, but your first batch smells like burnt toast. You’re not alone. The Kaleido M2 Pro promises precision, but for newbies, it’s a minefield of confusion. Take this user’s plight: They’re trying to roast El Salvador Honey San Luis Bourbon, a bean with notes of milk chocolate and earthy cacao, but their probe is throwing them off. At 350°F, they’re hearing first crack—way below the usual 380-405°F range. Is their machine broken? Or are they just missing the calibration? The data speaks volumes. Green weight of…

When to Cup Your Roast: The Clock Starts Here

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAfrican, California, Costa, Father, Laithwaites

When to Cup Your Roast: The Clock Starts Here

If you’ve ever wondered whether your freshly roasted beans are ready to cup, you’re not alone. The moment you finish roasting, the clock starts ticking—and your beans are locked in a delicate dance between flavor potential and oxidation. The question isn’t just about timing; it’s about unlocking the roast’s true character. For a medium roast like the Costa Rican you brewed, patience is key, but not always the same amount. Roasting transforms green beans into something alive, but they’re not immediately ready to drink. The first 24 hours are critical. During this window, the beans settle, moisture redistributes, and the…

Costa Rica Pastora Black Honey: Roasting the Black Honey Process

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBlack, Father, This

Costa Rica Pastora Black Honey: Roasting the Black Honey Process

Pour yourself a cup for this one: The black honey process is a delicate balance of sweetness and complexity, but it’s not immune to roasting pitfalls. A recent batch of Costa Rica Pastora Black Honey has left roasters scratching their heads—specifically, the issue of over carbonization. The problem isn’t just about dark spots or burnt notes; it’s about timing, heat control, and the hidden challenges of this process. The first batch revealed a troubling sign: second crack aromas emerging prematurely, before the first crack even fully engaged. Darkened beans hinted at uneven roasting, but the real kicker? The beans were…