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Europe’s Best Roasters Crowned at Global Coffee Awards

Dec

Coffee FactsEuropean, Father, Scandinavia, This, What

Europe’s Best Roasters Crowned at Global Coffee Awards

Time to spill: Europe’s top roasters just got a global spotlight—and the results are as bold as the brews they serve. The Global Coffee Awards (GCA) European edition, held in Bordeaux in October 2025, crowned winners across 25 countries, from Belgium to the UK, in a blind-tasting showdown that blends precision and passion. This isn’t just about trophies—it’s about redefining how coffee is judged, sold, and celebrated. The competition’s genius lies in its balance of rigor and inclusivity. Judges, including Q graders and SCA coordinators, evaluated roasters on everything from aroma to acidity, using a scoring system that mirrors real-world…

Light Roast Mastery: Can the Skywalker V1 Unlock Fruity Magic in Costa Rican Solis?

Dec

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, Skywalker, Solis, This

Light Roast Mastery: Can the Skywalker V1 Unlock Fruity Magic in Costa Rican Solis?

The verdict is in: Light roasts are the ultimate fruit-forward battleground, and the Skywalker V1 is your secret weapon. This Costa Rican Solis honey-processed green coffee isn’t just another bean—it’s a rare opportunity to amplify its natural sweetness and acidity, but only if you nail the timing. Your plan hinges on precision, and the question isn’t whether it’ll work—it’s how well you execute the dance between heat and control. Start with the preheat: 190C is aggressive, but it’s necessary to stabilize the roast. The drying phase at 140-150C with 70% power and 50% fan is spot-on. This range locks in…

Mastering the Green: How Small-Scale Roasters Navigate Coffee Sourcing Challenges

Dec

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, This

Mastering the Green: How Small-Scale Roasters Navigate Coffee Sourcing Challenges

The verdict is in: quality green coffee isn’t just a luxury—it’s the backbone of every great roast. For home roasters like you, the hunt for consistent, flavorful beans is a balancing act between cost, availability, and taste. When you’re roasting small batches for friends and family, the margin for error is slim, yet the stakes are high. Enter the paradox of sourcing: you want to lock in beans that deliver, but the reality is most green coffee is a gamble. The challenge isn’t just about finding beans you love—it’s about doing so without breaking the bank or waiting for stock…

Umami: The Secret Ingredient Elevating Specialty Coffee

Dec

By ADMIN@CoffeeWineTea.com

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Tea Factsbenefits of coffee, Father, This, Umami, Western

Umami: The Secret Ingredient Elevating Specialty Coffee

This is worth savoring: The fifth taste, once dismissed as a culinary oddity, is now a cornerstone of innovation in specialty coffee. Umami’s journey from a misunderstood descriptor to a celebrated flavor profile reveals how cultural shifts and scientific curiosity are reshaping what we consider “good” coffee. Japanese scientist Dr. Kikunae Ikeda first coined umami in 1908, describing it as a “satisfying flavor” that lingers on the tongue. His discovery—rooted in the umami-rich dashi broth—challenged Western notions of taste, which historically grouped umami as “savoury” or “meaty,” often pejorative terms. But as global palates evolved, so did appreciation for umami’s…

Mastering 3D Latte Art: The Foam Science You’re Missing

Dec

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, This, Warm

Mastering 3D Latte Art: The Foam Science You’re Missing

The secret to 3D latte art isn’t in the recipe—it’s in the science of foam. If your warm milk foam collapses under chocolate syrup, you’re not failing; you’re missing the alchemy of texture and temperature. The YouTube duo Ms Shi and Mr He achieve their intricate designs by balancing fat content, protein structure, and heat control—elements you’re overlooking. Their foam isn’t just airy; it’s a stable matrix that holds shape without collapsing. The problem starts with your milk’s temperature. Warm milk (65°C) lacks the viscosity needed to anchor syrup. Fat molecules in milk need to cool slightly to solidify into…

Baobab Seed Coffee: A Sustainable Brew with a Rich History

Dec

By ADMIN@CoffeeWineTea.com

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Coffee FactsCalifornia, Father, This

Baobab Seed Coffee: A Sustainable Brew with a Rich History

This might just change your routine: A caffeine-free brew with a story as deep as the roots of the baobab tree. For years, coffee lovers have grappled with sustainability dilemmas—water use, deforestation, and climate stress. Enter baobab seed coffee, a drink born from Africa’s ancient trees and reimagined for modern palates. It’s not just a substitute; it’s a revolution in how we think about waste, nutrition, and flavor. The baobab tree, a keystone of African ecosystems, produces fruit whose seeds were once discarded as byproduct. Now, they’re roasted into a beverage that mirrors coffee’s texture and aroma while delivering a…

The MokaBot Redefines Stovetop Coffee with Tech-Driven Precision

Dec

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, Father, Tellols, This, What

The MokaBot Redefines Stovetop Coffee with Tech-Driven Precision

If you’ve ever wondered how to perfect the moka pot’s chaotic brew, meet the MokaBot: a sleek, touchscreen-controlled upgrade that turns guesswork into science. Born from a pandemic-era obsession with coffee technique, this smart moka pot reimagines a 90-year-old icon with PID-controlled heating, real-time pressure estimation, and user-defined heat profiles. For Javier Tellols, the creator, it’s not just about precision—it’s about reclaiming the moka’s potential for consistency without sacrificing its soul. The MokaBot’s genius lies in its ability to decode the moka pot’s hidden variables. Traditional stovetop brewing relies on intuition, but this device translates chaos into control. By integrating…

El Salvador’s Coffee Pulse: Where Roasters, Producers, and Innovators Collide

Dec

By ADMIN@CoffeeWineTea.com

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Coffee Factsbenefits of coffee, Championship, Father, Salvador, This

El Salvador’s Coffee Pulse: Where Roasters, Producers, and Innovators Collide

There’s something brewing in San Salvador. The 11th edition of Producer & Roaster Forum (PRF) lands in El Salvador on 26–27 March 2026, merging coffee’s most elite competitions with a rare chance to connect producers and roasters at origin. This isn’t just another trade show—it’s a seismic shift in how the global coffee industry operates. By hosting the event in a key coffee-producing country, PRF dismantles the outdated model of trade shows centered in consuming nations, creating a platform where buyers and sellers meet face-to-face, bypassing intermediaries. The event’s impact is already measurable. Over 4,200 visitors and 350 international buyers…

Diedrich DR-280: The New Benchmark for Industrial Roasting

Dec

By ADMIN@CoffeeWineTea.com

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Coffee FactsCalifornia, Diedrich, Father, This

Diedrich DR-280: The New Benchmark for Industrial Roasting

This is worth savoring: Diedrich Roasters has just upped the ante in industrial roasting with the DR-280, a machine that redefines what a four-bag roaster can do. For years, the company has been a go-to for commercial operations needing scale, but the DR-280 isn’t just bigger—it’s smarter. With a capacity of 280 kilograms per batch and throughput hitting 2,156 pounds per hour, it’s built for roasteries that outgrew 35- or 70-kilo machines but haven’t yet reached commodity-scale volumes. The upgrade isn’t just about numbers; it’s about precision. At the heart of the DR-280 is a redesigned drum and airflow system…

How to Open a Wine Bottle Without a Corkscrew (No Mess, No Drama)

Dec

By ADMIN@CoffeeWineTea.com

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Wine FactsFather, Infuser, Push, This, What

How to Open a Wine Bottle Without a Corkscrew (No Mess, No Drama)

Here’s something to stir your curiosity: What if your corkscrew is missing and you’re mid-wine night? You’re not alone. From mountain peaks to city apartments, emergencies happen. The good news? There’s a toolkit of hacks to save your pour—and your dignity. Push the cork in with a screwdriver, wooden spoon, or butter knife. This method forces the cork deeper, making it easier to manage. Once pushed, use a straw or chopstick to keep it out of the way while pouring. Or pour directly into a decanter to avoid the glugging of the cork getting stuck. It’s a workaround, but it…