Although everyone knows the importance of eating healthily, this isn’t always an easy task. Some of the most delicious things in life also seem to be some of the most unhealthy ones. Yet luckily, every now and again, there are exceptions to that rule.

Since coffee takes up such an important place in the lives of many, it’s not surprising that researchers have thoroughly studied the plant over and over again. In the past, coffee beans have, for example, shown promising results regarding cancer and obesity prevention.

In addition, researchers from China’s Kunming Institute of Botany have discovered that multiple coffee compounds can be linked to type 2 diabetes treatment. The results of their study, in which they analysed Arabica coffee beans to determine possible substances useful in managing blood sugar, were published in the Beverage Plant Research. 

“Three novel diterpene ester compounds (1−3) with significant α-glucosidase inhibitory activity were rapidly achieved targeted separation with very small amounts of organic solvent. Three other trace coffee diterpene esters (4−6) with potential α-glucosidase inhibitory activity were directly identified without enrichment with the aid of an LC-MS/MS-based molecular network”, the authors write.

In their lab experiments, the scientists discovered that several compounds found in coffee beans had an impact on an enzyme called α-glucosidase. In our body, that enzyme helps to break down carbohydrates, and some type 2 diabetes treatments concentrate on slowing down that process to ensure a more gradual release of sugar.

Should you drink coffee to cure your type 2 diabetes?

However, despite the promising results, it is too soon to state that drinking a daily cup of coffee could help cure or even prevent type 2 diabetes. How exactly the compounds impact the enzyme still needs to be determined, and although the researchers were able to extract the ester compounds in their lab studies, it is unclear whether those same compounds are released during a regular coffee brewing session.

More research is thus needed to study exactly which effect coffee may have on type 2 diabetes, although another study also showed the potential benefits of coffee on type 2 diabetes through the presence of polyphenols in the beans, showing the future treasure trove of scientific benefits that coffee might yet unveil.

L’article New link found between coffee compounds and type 2 diabetes treatment est apparu en premier sur Travel Tomorrow.

Many speciality coffee shops keep a small quantity of Kopi Luwak in stock, although its price keeps most enthusiasts from tasting it. Paying €150 for a 500-gram bag is not unusual. Yet the name Kopi Luwak does not refer to a coffee variety, but to a unique method of production. The raw coffee cherries are eaten by the Indonesian palm civet, pass through its digestive tract, and are later collected, thoroughly cleaned, and roasted.

It is a remarkable process — and one that may not appeal to everyone. Even though no trace of the animal’s excretion remains in the final product, the very idea can deter some from taking a sip. Moreover, as the coffee’s fame has grown, particularly among celebrities, some producers have industrialised the process. Instead of freely roaming the plantations, civets are often kept in cages to make collection easier. For those concerned about animal welfare, it is worth verifying the origin of the beans or choosing another coffee variety altogether.

@galiya_english_ Save the location Must try! Only 3$ per cup of luwak coffee #rec #travelling #bali #locations #travel ♬ original sound – Aeva – AEVA

An acquired taste

Coffee specialists agree that civet coffee offers a noticeably different flavour profile. Because Kopi Luwak refers to the process rather than the bean itself, the taste can vary widely depending on the original coffee used. Nevertheless, compared with their non-digested counterparts, civet beans are typically smoother, less bitter, and often described as having chocolate and caramel notes.

Scientists have long attributed these differences to the civet’s digestive process, but the exact explanation has remained unclear. A new study from the Central University of Kerala in India has now revealed how fermentation inside the civet’s gut alters the fat composition of the beans, shaping their distinctive flavour.

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“Civet beans had significantly higher fat levels, particularly in capric and caprylic acid methyl esters, which affect aroma and flavour,” the researchers wrote. “Elevated protein, caffeine, and specific acid levels in civet beans can be attributed to digestive and fermentative processes, with Gluconobacter species in the civet gut playing a key role. These minor differences in metabolite composition could influence flavour differences in the final roasted coffee, as they are affected by the civets’ digestion and fermentation procedures.”

These fatty acid methyl esters are well-known in the food industry for producing a dairy-like aroma, which may explain Kopi Luwak’s distinctive smoothness. The researchers note, however, that more studies are needed to fully understand how each stage of the process affects the coffee’s complex aromas.

L’article Why Kopi Luwak is unlike any other coffee in the world est apparu en premier sur Travel Tomorrow.

Coffee may well be one of humankind’s most-loved beverages. And while many of us like their daily espresso, cappuccino, or latte, it doesn’t hurt to experiment once in a while. One of those creative sessions has created a whole new trend on TikTok, one for which you need three ingredients: espresso, coconut water, and a creamer.

It is not clear who exactly invented the mixture, although many coffee bars have now started to include it on their menu. However, the name of the beverage is derived from the fact that the cream seems to float on the  drink, not unlike a cloud.

As with most food trends, there isn’t just one way to make the so-called Cloud Coffee. Exact recipes therefore vary quite a bit depending on who’s making them. Moreover, depending on the coconut water you choose (sweetened or not) and on your creamer of choice (dairy- or plant-based) the beverage can be considered as more or less healthy. When making your own, don’t hesitate to experiment with different ingredients and proportions to obtain the perfect Cloud Coffee.

@goldenbrown.coffee Coconut and coffee is an underrated combination. Let's make a Coconut Coffee Cloud that fits perfectly in our @keepcup_official Cold Cup. #goldenbrowncoffee #keepcup #espresso #coffeecloud #coldfoam #coldcup #coldcoffee #iceddrinks ♬ original sound – Golden Brown Coffee

Cloud Coffee recipe

Ingredients

• Coconut water (sweetened or not)
• Espresso
• Creamer (milk, cream, or plant-based alternatives)
• Ice

Preparation

1. In a glass, pour some coconut water over ice.
2. Prepare a sot of espresso. Preferably, use a single-serve espresso machine for this purpose but you could also adapt the recipe and use something like a mocha pot to prepare the coffee.
3. In a milk frother, combine espresso and creamer until you obtain a fluffy, cloud-like mixture.
4. Pour the mousse over the coconut water and serve while fresh.

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Uma publicação partilhada por Kristen | Motherhood • Homeschool • Event Planner (@kristencombo)

Previous TikTok coffee trends

As we’ve said before, this is not the first time for a coffee-based drink to go viral on social media. Cloud Coffee itself is loosely based on the Dalgona Coffee, another fluffy recipe. However, as the Dalgona included mixing instant coffee with sugar and boiling water, it was remarkably less healthy than a well-prepared Cloud Coffee. Earlier this year, the so-called Coconut Water Americano also got quite a bit of attention, yet this recipe required just two ingredients: coffee and coconut water. Just like the Cloud Coffee, a Coconut Water Americano is thus a great option for hot Summer weather when every extra bit of hydration is welcome.

L’article Everything you should know about Cloud Coffee est apparu en premier sur Travel Tomorrow.

The World’s 100 Best Coffee Shops, an organization that ranks cafés across the globe, recently uncovered its list of the best spots worldwide. Maybe for some, this even means a world trip visiting every single location.

The ranking is based on data from public votes which equal 30% of the total information collected while the rest of the insights come from an expert panel.

1. Toby’s Estate Coffee Roasters in Sydney, Australia

On top of the list is the Australian specialty coffee shop Toby’s Estate Coffee Roasters in Sydney’s neighbourhood of Chippendale. Moreover, the brand has locations around the world with a presence in Kuwait, Singapore, Qatar, Indonesia, the Philippines, and Saudi Arabia where locals and tourists alike can taste the world’s number one coffee.

The café is known for its coffee beans and its commitment to ethical sourcing that benefits the farmers who grow them. Interestingly, the shop aims to create a connection between its staff and clients, making the coffee world more transparent by allowing customers to ask questions about the brewing process.

Jody Leslie, general manager for Toby’s Estate shared that her whole team was “completely stoked” when they found out. “We’ve been in the coffee game a long time and we know what we do is amazing and we try very hard to be consistent and so to be recognized like this is just amazing,” she added.

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2. Onyx Coffee Lab in Rogers, Arkansas

Founded in 2019, the café has grown from a local spot to an international standout, winning second place in the world. Onyx’s baristas are known for crafting seasonal drinks that emphasize sustainable practices and foster a welcoming atmosphere. The café is also designed to be a community gathering space, aiming to make every guest feel seen and heard.

“We are honoured to share this award with not only the top 100 shops around the world mentioned but all the cafes throughout the industry who get up each morning to offer the best hospitality and service to their guests. It is a truly special industry that we get to be a part of and we are thankful for the friendships we have made,” the brand shared in an Instagram post.

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3. Gota Coffee Experts in Wien, Austria

Opened in 2017, the café offers a comfortable, clean design with chairs and tables outside in the summer. The idea behind GOTA was to bring a new kind of coffee enjoyment to Vienna – with a direct focus on specialty coffee, sustainable production, and exceptional quality. Initially, the café only offered eight seats, but just a few years after opening, demand grew rapidly. In 2021, the shop expanded to offer an even better experience to the growing number of coffee lovers.

“We are beyond honoured and humbled by this award. From the beginning, our mission has been simple: serve exceptional coffee, create a welcoming space, and build a community of people who love coffee as much as we do,” said the GOTA team in a statement.

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4. Proud Mary Coffee in Melbourne, Australia

Proud Mary is renowned for its high-quality beans, in-house roasting, and a menu that blends in coffee with creative brunch options. Established in 2009 by Nolan and Shari Hirte, the café has taken pride in mastering the coffee craft.

Beyond its location in Melbourne, Proud Mary’s impact extends to the US as well, with cafes in Portland, Orgeron and Austin, Texas. Known for its direct relationship with coffee farmers the café serves ethically sourced coffee with a focus on transparency and sustainability.

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5. Tim Wendelboe in Oslo, Norway

Founded by a world-known barista – Tim Wendelboe, the café carrying his name focuses on sourcing the best ingredients with the ambition to be among the best coffee bars in the world. What’s more, Tim Wendelboe is a coffee training Centre for members of the public and professionals, offering courses to anyone who is curious and wants to know more.

The shop features a bare-brick espresso bar with an on-site micro-roastery. Moreover, the place is known for its coffee sources from different farms in El Salvador, Kenya, Ethiopia, and Colombia. The shop offers a seasonal menu of coffees and a range of espresso-based drinks with or without milk.

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Публикация от Tim Wendelboe (@timwendelboe)

6. Apartment Coffee, Singapore

Yeo Qing He, the award-winning barista who runs Apartment Coffee, has ranked sixth at the 2018 World Brewers Cup. The café boasts a light and spacious interior that blends industrial elements like concrete floors with clean, minimalist aesthetics. This design is supposed by clean white walls, high ceilings, and wooden furniture. A designated corner with plants provides a backdrop for photos.

“We are incredibly honoured to be awarded the 6^th Best Coffee Shop in the World and 1^st in Asia. This inaugural ranking by @theworlds100bestcoffeeshops is based on the scoring made up of an international jury as well as over 60.000 public votes. As a small independent coffee studio, we are beyond proud to be recognised for the work that we do, as well as to put Singapore on the list with some of the best coffee shops in the world,” the café posted on Instagram.

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Публикация от Apartment (@apartmentcoffee)

7. Kawa Coffee in Paris, France

Kawa Coffee has become a key player in Paris’s growing specialty coffee scene. Started in 2016 by Alexis Gagnaire, an experienced roaster and coffee competitor, Kawa began as a wholesale operation before opening its own café near Châtelet. The goal of Gagnaire is to use high-quality, single-origin beans, roasted with care and served as espresso or filter brews like V60. The café’s menu changes depending on the season, offering using drinks to guests.

In addition to serving coffee, Kawa is also involved in education, offering workshops and training for anyone interested in learning more about roasting and brewing. With its mix of good coffee, knowledgeable staff, and a straightforward approach, Kawa has built a strong reputation both locally and internationally.

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Публикация от Tanat (@tanat.coffee)

8. Coffee Anthology in Brisbane, Australia

Coffee Anthology has built a strong reputation for specialty coffee in Brisbane, Australia. Founded by Adam Wang, the café focuses on serving the best beans from roasters such as Almanac and Passport. The coffee is available as espresso, batch brew, and pour-over.

What sets Coffee Anthology apart is its dedication to quality and constant innovation. Just down the street from the main café, there is a place that serves as a test kitchen and training hub, where baristas can refine techniques and experiment with different roasting profiles. With a modest food offering for now, muffins and sandwiches on the way, the spotlight remains firmly on the coffee.

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Публикация от Coffee Anthology (@coffeeanthology)

9. Story of Ono in Petaling Jaya, Malaysia

Story of Ono stands out with its design and inventive drinks. Co-founded by Malaysia Brewers Cup champion Shaun Liew and Syun Hattori of Niko Neko Matcha, the café merges specialty coffee and matcha under one minimalist, marble roof.

Signature offerings like “When Two Worlds Collide”, a fusion of matcha and Ethiopian cold brew, highlight Ono’s playful but precise approach. Moreover, the menu of Japanese-style sando sandwiches, and it’s clear why Ono has become a global favourite. “PJ-based Ono Specialty Coffee & Matcha has made a name for themselves with their sandos and creative drinks,” posted the café on Instagram.

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Uma publicação partilhada por ONO | Specialty Coffee & Matcha (@story.of.ono)

10. Tropicalia Coffee in Bogota, Colombia

This South American shop focuses on tropical flavours, bringing the best to the customers. The café aims to showcase Colombia’s different flavours to the world by selling 100% Colombian coffee. Tropicália Coffee is also deeply involved in social responsibility, working with rural communities and activists to conserve ecosystems and engage in reforestation efforts.

“We have been working with specialty coffees for 15 years. We started with Colo Coffee, which we sold, and Tropicália was born during the pandemic with the purpose of highlighting origin-based roasting and ensuring that the added value remains in the producing country. In this way, we honour the work of coffee growers and promote a collaborative process that directly involves us in every stage, from the farm to the cup,” explained Paola Laguna, director of Tropicália Coffee, to Diners magazine.

“Congratulations to the entire Tropicalia Tostadores de Café team for this incredible achievement,” shared the coffee shop on social media.

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Ranking the best cafés in the world celebrates global passion for exceptional coffee while showcasing cafés that blend quality, sustainability, and community. These shops offer a unique coffee experience allowing guests to not just purchase a drink but to celebrate craftsmanship and to learn more about the field.

L’article Sydney café tops World’s 100 Best Coffee Shops list est apparu en premier sur Travel Tomorrow.

At the 10^th Helsinki Coffee Festival, the largest event of its kind in Northern Europe, which took place 25-27 April 2025, roasters, baristas, coffee lovers, and new converts came together to taste different offerings, test equipment, and learn new approaches to the perfect brew. But those who missed the occasion can still experience the Finnish love of the black gold, thanks to places like Café Engel, a mainstay of the Helsinki coffee scene.

 “We are happy to notice that Engel attracts people of all ages – sometimes even four generations at once! Our all-time favourites are the all-day breakfasts enjoyed with coffee from the local Kaffa Roastery,” says the owner Harri Sjöberg.

For a retro ambience, second-hand treasure hunting, and coffee prepared by a veteran roaster, try Benjamin Andberg’s Päiväkahvibaari coffee bars at the Teurastamo cultural hub and in the Vallila district.

The Design District presents Andante, on Fredrikinkatu, where a carpenter’s bench has been repurposed as a table, Finnish coffee cups hang on the walls, and a coffee selection deemed “excellent” by Helsinki Partners, is on offer, including local roaster Samples and the Danish La Cabra Coffee. If comfy armchairs and sofas in a light and airy space next to an art gallery are more the style sought, Heritage Cafe, also on Fredrikinkatu, is the place to go.

Nordic treats, like cinnamon buns, are hard to resist with a coffee. Try them at Rams Roasters on Neitsytpolku, or Layers Bakery in Etu-Töölö, which, though “tiny”, is “a haven for coffee lovers and fresh croissant enthusiasts alike.”

One of the first specialty roasters to open in Helsinki was Kaffa Roastery, established 2007. With a flagship café and micro roastery in the Punavuori district – featuring glass walls for increased transparency – founder Svante Hampf explains the vision driving the sustainable operation: “We want Finland to be known not only for drinking the most coffee in the world – but for drinking the best coffee in the world.”

Meanwhile Good Life Coffee’s roastery, opened in 2014, took the best roaster title at the Nordic Coffee Fest in 2024. It supplies coffee to some of Helsinki’s favourite spots, such as the charming Sävy in Kallio, where exposed brick walls, vintage furniture and chandeliers, put the establishment’s goal front and centre “to highlight coffee’s origin more clearly – where it comes from and who has grown it.” Co-founder Lauri Pipinen believes “quality and sustainability often go hand in hand. When coffee is of high quality, its production chain is often built on a sustainable foundation as well.”

It’s a quest shared by dozens of Finnish roasteries, over 50 of them across the country, says the Helsinki Coffee Festival’s co-founder Maija Kestilä, as well as private individuals in their own homes. “The pandemic years had a clear impact on coffee culture – people began investing more in making coffee at home and experimenting with new equipment and brewing methods,” she says. “At the same time, ecological and ethical considerations have become increasingly important, with more and more people wanting to know the origin of their coffee and opting for responsibly produced beans.”

In a country where having a coffee serves as “social glue”, Finns, it seems, have woken up to the possibilities of a new kind of coffee culture, and, luckily for visitors, they are more than happy to share.

L’article A new coffee culture is brewing in Helsinki est apparu en premier sur Travel Tomorrow.

1. Mushroom coffee and other oddities

Flavoured coffee drinks infused with caramel or hazelnut have long divided coffee lovers. But today, even more unconventional ingredients are making their way into coffee cups.

According to Market.US News, the global mushroom coffee market is expected to grow from USD 2.7 billion in 2023 to approximately USD 4.3 billion by 2033, with numerous brands already tapping into the trend.

The rising popularity of mushroom coffee is largely due to its health benefits. With less caffeine than regular coffee, it also contains adaptogenic mushrooms, which are said to reduce stress and enhance brain function. Other superfoods, such as turmeric, are also gaining traction as coffee additives, further blurring the line between a morning cup of coffee and a wellness drink.

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2. The rise of coffee DIY’s

Turmeric coffee is one example of a homemade coffee experiment, but it’s far from the only one. Platforms like TikTok continue to inspire people to get creative with coffee, sometimes leading to rather unexpected recipes.

While adding cinnamon to a cup of coffee is a well-accepted practice, newer trends include ingredients like salt, butter, and even spring onions. As DIY coffee culture expands in 2025, expect to see even more unconventional coffee recipes go viral

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3. The long black takes over

For those who prefer a larger cup of coffee, the Americano has been the go-to choice for years. Traditionally, an Americano is made by pouring hot water over a double shot of espresso, creating a smoother, less concentrated drink.

However, the long black is gaining traction as a preferred alternative. In this version, the order of preparation is reversed—the espresso is poured over the hot water, preserving more of the coffee’s crema and enhancing its texture and aroma. This small but significant shift is expected to make long blacks a staple in cafés worldwide.

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4. Decaf makes a comeback

Decaffeinated coffee has long been seen as the black sheep of the coffee world, particularly in specialty coffee circles. However, advancements in decaffeination techniques are changing perceptions, allowing for better-tasting decaf options.

With more consumers looking for a coffee that tastes just as good as the original but doesn’t interfere with sleep, decaf is experiencing a revival. According to international research agency SkyQuest Technology, the decaf market is projected to grow by 6-7% annually over the next seven years, reaching $28.86 billion by 2030, up from $19.5 billion in 2022.

As the quality of decaf coffee improves, even long-time sceptics are starting to embrace it as a viable alternative.

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5. Easy at-home espresso experience

As technology evolves, so does the way we brew coffee at home. Once considered an expert skill, making high-quality espresso at home is becoming more accessible, thanks to AI-powered coffee machines.

Brands like Breville have introduced smart coffee machines, such as the Breville Oracle Jet, designed to help users perfect their espresso-making skills. While experts argue that AI-driven coffee technology is still in its early stages, the race to create an effortless, barista-quality cup of coffee at home has already begun.

With rising takeaway coffee prices, many coffee enthusiasts are now investing in high-end home espresso machines, a trend set to accelerate in 2025.

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6. Sustainability in all its forms

Sustainability remains a dominant force shaping the future of coffee. From eco-friendly cups to fair-trade sourcing, the industry is actively working to minimise its environmental footprint.

The reusable coffee cup market is expected to grow from $17.19 billion in 2024 to over $35.78 billion by 2036, according to Research Nester. This reflects a broader consumer shift towards sustainable alternatives.

In addition, coffee brands and cafés are increasingly focused on ethical sourcing, ensuring that their beans are not only grown sustainably but that farmers are paid fairly. Expect to see more initiatives promoting responsible coffee consumption in 2025.

L’article 5 Coffee trends to watch in 2025 est apparu en premier sur Travel Tomorrow.

According to Statista, over one billion cups of coffee are consumed around the world every day, representing 166.63 million 60 kilogram bags of coffee. In the US alone, roughly 400 million servings are consumed on a single day. Coffee has become part of the culture in many countries, each one developing one of its own. Here are five unique ways to prepare and enjoy coffee.

1. Türkiye

Turkish coffee is made by boiling finely ground coffee beans with water and the desired amount of sugar in a brass or copper coffee pot called a cezve.

When the mixture begins to froth, about one-third of the coffee is distributed to individual cups to warm them. The remaining amount is returned to the fire to froth a second time, then poured into the cups. It is advisable to wait a few moments before you drink to let the grounds sink to the bottom of your mug. It is an everyday drink, part of the traditional Turkish wedding customs.

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2. Finland

Kaffeost, or “coffee cheese,” originated in Finland and can also be found in the north of Sweden near the Finnish border. It’s a relatively mild cheese that takes on a creamier consistency and sweeter flavor when topped with hot coffee made from finely ground beans. Leftovers are sometimes frozen or topped with fresh berries.

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3. Indonesia

Kopi Luwak is among the most expensive coffees on the market. The cost may reach hundreds of euros per pound. It’s made from coffee cherries that have been partially digested and then expelled by Asian palm civets, a mammal native to Indonesia. The seed is then processed using a French Press, a drip coffee maker, or even an espresso machine. Kopi Luwak is a traditional drink everywhere from Sumatra to Bali, and was initially coveted as a luxury item.

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4. Vietnam

Introduced by the French in the 19th century, coffee became an important crop in Vietnam and the country is still one of the world leaders in coffee exports today. The Vietnamese didn’t have much access to fresh milk, so they began using sweetened condensed milk and pouring the drink over ice, called a Cà Phê Sữa Ðá.

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5. Mexico

For many, Café de Olla is synonym of Mexican culture. Cloves, anise, and cinnamon give Cafe de Olla its signature flavor.

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Spices (cloves, cinnamon), coffee grounds, and processed sugar (called piloncillo) are brought to a boil in earthen clay pots called ollas, then strained through a mesh sieve. The tradition is to pour the coffee in a clay mug, often handmade. Cafe de Olla was popularized during the Mexican Revolution to energize soldiers.

L’article 5 unique ways to drink coffee around the world est apparu en premier sur Travel Tomorrow.

Coffee is an essential part of the culture in all of the Nordic countries. Maybe it’s the taste, or perhaps it’s the little break that comes with it that makes it so attractive. Probably weather plays a role, too. It’s cold and dark, so coffee is perfect for waking you up and warming you up.

On average, Finns drink three cups of coffee a day. In Sweden, almost every household has a filter coffee machine. Most of the time, it’s even one particular brand, namely Moccamaster (produced in The Netherlands, though). It’s a very retro-looking coffee maker that makes you want to drink coffee just because it looks very cool. Not only the amounts are quite overwhelming. Their black gold is also pretty dark in its roast, which means this is nothing for the weak.

Most of the time, coffee is served on a refill basis. You get a cup at the counter of a cafe, you fill it up with coffee yourself, and you go back as many times as you want to drink more. Even fancy restaurants will often give you an apologising head shake when telling you that they don’t have espresso but only filter coffee.

I had a Danish colleague back in Brussels, and with fascination, I would watch him downing seven cups of coffee every day. I didn’t question it back then; only when I moved to Sweden, I discovered the specific pattern.

1. How did coffee get to the Nordics?

Coffee came from Arabic countries and Asia. Once global trade began, so did drinking coffee. However, it was expensive in the beginning, and mainly the nobility could afford to drink coffee. Slowly, it became cheaper and started replacing wine (that was highly taxed and even more expensive) as a social drink.

Denmark had access to a free port and so could easily source its coffee beans. In turn, the Norwegians were ruled by Denmark at that point and so got access to coffee, too, without having to pay any duties or taxes.

In Sweden, coffee became very popular too. So popular that it was even banned a couple of times in the late 1700s and early 1800s. People claimed it was unhealthy and had dangerous side effects. At the time, the reigning king didn’t like coffee either and thus decided that no one should drink it. Another reason to ban it in 1756 was that Sweden wanted to protect and boost its tea sales and saw this threatened by coffee. Once all these bans were lifted, coffee became an integral part of Swedish culture. It was also served after church service, called kirkekaffe, to socialise and talk to each other.

2. Anywhere and anytime

The first thing to happen each morning is the filling of the coffee machine’s water tank, grabbing a filter from the pantry, putting it into the machine, and adding spoonfuls of coffee to it. Many drink their coffee black, some add milk, but rumor has it that this is only for weaklings.

The crucial bit about the coffee culture isn’t the morning cup, though. It’s the numerous coffee breaks. In Sweden, they’re called Fika, and the other countries have the same concept. It is basically a coffee break during the day (or three or four) to relax, have a chat with colleagues (ha, remember those days?!), and to make sure you get your daily coffee intake. It’s sometimes paired with something sweet.

Also important are the outdoor activities. Norwegians are probably at the forefront of hiking, skiing, going to their hytte (hut, or weekend/holiday place). A thermos filled with coffee can’t be missing at any time. The couple of times I went cross country skiing or hiking here in Sweden, filter coffee was never missing.

Now excuse me, I have to clean up the coffee I spilled this morning.

L’article Why do Nordic countries drink so much coffee? est apparu en premier sur Travel Tomorrow.

Just water to grind

From adding butter to your coffee to grinding beans that have already been through another creature’s digestive system, every few months it seems there’s a new fad that coffee fans must try.

But now, with the help of volcano scientists, researchers have discovered perhaps the simplest way of all to improve the flavour and consistency of your favourite roast. Just add a drop of water before you grind.

More even and more intense

Published in the journal Matter, the study was supported by the U.S. Department of Energy, the National Science Foundation, the Camille and Henry Dreyfus Foundation, and the Coffee Science Foundation with support from Nuova Simonelli.

Our paper on triboelectrification during coffee grinding in @Matter_CP. Key messages: a couple drops of water on whole beans *before* grinding turns off chargeing, preventing clumps from forming, which makes higher concentration extracts. + less mess! https://t.co/HCxtgiY4hY pic.twitter.com/ltb2FuoztK

— Christopher H. Hendon (@chhendon) December 6, 2023

It explains that grinding coffee is similar on a small scale to the process that occurs on a gigantic scale when a volcano erupts: magma particles rub together creating lightening. In the same way, friction during the coffee grinding process causes static electricity, which in turn causes coffee grinds to stick to the grinder, clump together and be “zapped” occasionally. This creates an uneven grind and unpredictable flavour results.

Adding a tiny drop of water, labelled the “Ross droplet technique”, reduces mess, helps the coffee grind more evenly and, said researchers, improves intensity– results that could yield 10%–15% in flavour concentration in the coffee industry, which is worth hundreds of billions worldwide.

Dark roasts yield finer, negatively charged particles

The researchers compared coffee beans from different countries of origin, that had undergone various processing methods (natural, washed, or decaffeinated). The degree of roast and moisture content, as well as how coarse the grind is, were other factors investigated.

Of these, the roast, moisture level and coarseness of grind were found to make a difference. Coffee with a higher internal moisture content, ground at a coarser setting, caused less electricity to be produced. Light roasts produced less charge, and this charge was “more likely to be positive.” Darker roasts which are usually drier too, became negatively charged and saw more charge created overall. The study also demonstrated that dark roast coffees yield finer particles than light roasts even when ground at the same setting.

Coffee and geophysics

“It’s sort of like the start of a joke—a volcanologist and a coffee expert walk into a bar and then come out with a paper,” commented first author and Portland State University volcanologist Joshua Méndez Harper, “but I think there are a lot more opportunities for this sort of collaboration, and there’s a lot more to know about how coffee breaks, how it flows as particles, and how it interacts with water. These investigations may help resolve parallel issues in geophysics—whether it’s landslides, volcanic eruptions, or how water percolates through soil.”

L’article Volcano experts help unlock the secret to the perfect espresso est apparu en premier sur Travel Tomorrow.

Although its tea history started fairly recently, Sri Lanka has quickly risen among the best tea producers in the world. Known under the former name of the country, Ceylon, Sri Lankan tea, has a distinctive flavour and aroma, characterised by its freshness and notes of citrus, chocolate or spices. A product that began as a diversification experiment in 1867, spanning just 19 acres of land, has today surpassed all geographical borders to fulfil 19% of global demand, making Sri Lanka the third largest tea exporter in the world.

Hand plucked and produced through orthodox methods, preserving traditional processes, Ceylon tea preserves more of the aromas of the tea plant, giving it its specific bold flavour. Orthodox processing means every batch of plucked leaves is treated to a precise amount of withering, rolling and oxidation, determined by trained tea professionals to extract the best flavours. While the labour-intensive production makes Ceylon tea pricier than others, it is precisely what makes it superior.

Quality is the legacy of Ceylon tea. (…) Once the leaves are plucked, the real magic begins.

H.E. Grace Asirwatham, Ambassador of Sri Lanka to Belgium, Luxemburg and the EU

“Sri Lankan tea is also grown under the highest social and environmental standards, the excellence in process and purity of products being reflected by world class certifications”, H.E. Grace Asirwatham, Ambassador of Sri Lanka to Belgium, Luxemburg and the EU said before a Ceylon tea party in Brussels.

Sri Lanka was the first to country to be awarded the “Ozone Friendly Tea” label recognized under the Montreal Protocol Treaty and is also the proud owner of the first Ethical Tea Brand of the World recognized by the United Nations Global Compact. Ceylon Tea is also the cleanest tea in the world in terms of pesticide residues, a fact confirmed by the ISO Technical Committee.

To distinguish the highest quality, pure Sri Lankan teas, from others available around the world, the Sri Lankan Tea Board (SLTB), the Sri Lankan tea industry’s main regulatory and administrative body, was set up. The board inspects tea producers based on strict criteria, awarding the Lion Logo only to those meeting all the requirements on origin and manufacturing. The Lion Logo is a symbol of quality and serves as a testament that the tea inside the package is pure Ceylon tea and nothing else.

Be it white, green, oolong or black, tea is made from the leaves of the Camellia sinensis plant and the high-quality standards in Sri Lanka ensure an excellent experience in a cup, regardless of the colour. What makes the four tea types different from each other is the way the leaves are prepared and how mature they are, which affects both flavour and nutritional content. Black tea is made from leaves that have been withered and then fully oxidized (meaning that chemicals in the leaves are modified through exposure to air). Green tea leaves are not oxidized. Oolong tea is only partially oxidized, while white tea is not oxidized at all and made only from the youngest leaf buds at the top of the plant.

There are different tea growing regions in Sri Lanka, each providing different attributes to the teas. The tea-growing regions are clustered mostly among the central mountains of the island and its southern foothills, divided into seven defined regions or ‘districts’, each of which is known for producing teas of a particular character. Each presents a unique combination of climate and terrain that leaves its mark on the tea it produces, even with considerable variation between sub-districts and individual estates, between successive crops taken from the same estate in successive years and even between different hillsides on the same estate. Regardless of such differences, the regional character of the tea always shines through in any infusion.

The taste, flavour and aroma of teas from each region is also influenced by the elevation level the plants are cultivated at. Low grown teas, grown on an elevation level between sea level and 600m are subjected to long periods of sunshine, dry and somewhat warm and moist conditions, resulting in a black leaf appearance and a burgundy-brown final infusion with heavy notes of malt. High grown teas, grown at altitudes higher than 1,200m, are influenced by the chill winds, dry and cool conditions, making the teas extraordinarily light, with greenish, grassy tones and creating honey-golden infusions.

L’article What makes Ceylon tea one of the finest in the world est apparu en premier sur Travel Tomorrow.