World Coffee News – Latest Stories from December

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World Coffee News December

Catch up with the latest stories that are currently unfolding in the world of coffee.

From cups that keep your hot beverage at the perfect temperature for hours to the possible new trend ‘Arabusta’.

Keep reading to find out the newest top coffee stories…


It’s all in the genes for tea and coffee lovers

Do you have a passion for coffee that seems almost instinctive?

The taste, aroma and caffeine kick are things you simply can’t live without?

Or is it tea that speaks to your soul?

Whatever side of the fence you’re on, you may have your genes to thank for your hot beverage adoration.

If you’re a coffee lover, you may be familiar with shocking statements such as “coffee is bitter and horrible!” or “it’s too strong, I don’t know how you drink it!”

No doubt these exclamations were met with confusion and dismay. Coffee is so magical and delicious, why isn’t everyone enjoying this heavenly nectar?

Before you begin to inform them how wrong they are, here’s why they aren’t all to blame…

Scientists have found that it’s down to how our genes perceive bitterness as to whether we like tea, coffee and other bitter substances.

The study showed that certain genetic variants are linked to the strength of perception in taste. The three variants had higher tolerances for the bitterness in caffeine, quinine and a drug known as propylthiouracil (A.K.A prop).

Further data confirmed that those with a greater genetic predisposition to perceiving the bitterness of coffee drank greater volumes of coffee. Whereas an increased perception of the bitterness of quinine and prop were linked to smaller volumes of coffee consumption.

Although, scientists also pointed out that enjoying tea or coffee could be learned behaviour. As humans are programmed to avoid bitter tastes, the psychostimulant properties of caffeine (A.K.A the ‘buzz’) may lead us to consuming more coffee.

If you prefer a cup of tea, it may be because your taste genes have a lower tolerance to bitterness. If you’re a coffee lover, you have brave taste genes that can take on any amount of bitterness! (Maybe not quite any amount, but they certainly are brave.)


Arabusta – is it the best of both worlds?

Many coffee lovers around the world rely on the Ivory Coast for deliciously rich coffee beans.

Unfortunately, those who produce it in the Western African country don’t share the same enthusiasm.

The country’s flat terrain makes it the perfect location to grow Robusta beans, and it exports high quantities every year for instant coffee use.

Although consumers enjoy the high caffeine content that Robusta provides in instant coffee, locals complain about the harsh bitter taste.

Subsequently, the Arabusta bean was born.

Contrasting from the Robusta bean, Arabusta is grown in the mountainous region of Man, and combines pleasant floral flavours with a high caffeine content.

Felix Houphouet-Boigny, Ivory Coast’s first president, requested the coffee combination in the 1960s. He favoured this blend for it’s sweeter and milder characteristics, leading it to gain the title of ‘The Presidential Coffee’.

So, why isn’t this already a world-wide phenomenon for those who want a delicious highly caffeinated beverage? Well, here’s why…

Farmers are reluctant to introduce this unique variety as new coffee plants take at least 2 years to produce beans once planted.

It may be a long term investment, but Arabusta farmers say the wait time is worth it for the longevity of plant as it will last for many generations to come.

This new and exciting type of coffee sells for three or four times the price of Robusta, but this is due to the time consuming process which the beans have to endure, including being crushed and dried by hand.

Andre Braud-Mensah, agricultural entrepreneur, is introducing Japanese technology to the Ivory Coast to create a high tech roasting plant that speeds up the process, allowing the farmers to produce much higher quantities.

At this futuristic plant the focus is on roasting very small quantities in a controlled environment and experimenting with flavours such as ginger and pepper.

Perhaps we’ll all start seeing our local supermarket shelves fill up with bags of Arabusta. Would you be keen to try this new bean?


The ‘Drink Now’ mug finds your perfect coffee temperature and keeps it there

Being so passionate about coffee comes with a small price to pay every time you enjoy a steaming hot mug.

We’ve all been there – eager to taste the sweet richness a little too soon, unexpectedly burning our tongues which results in a ruined drinking experience.

What if I told you that you’d never have to face that traumatisation again.

For the rest of your life your beautiful cups of coffee will be at the perfect temperature and remain that way (for 3 hours).

If this has piqued your interest, let me introduce you to BURNOUT’s newest innovation.

Say goodbye to scalding high and frightfully low temperatures as the heat retaining technology finds the optimum warmth and keeps it there for up to 3 hours, so there’s even more time for extra long coffee breaks.

Designed by aerospace engineers, the Drink Now mug features a HeatZorb inner layer and a vacuum outer layer, both surrounded by stainless steel.

It differs from vacuum sealed travel mugs which retain heat almost too well, as a vacuum will not conduct any heat.

The hot beverage is kept at around 60°C due to the ‘HeatZorb’ material which changes from solid wax to a liquid at a specific temperature.

Will you hope for one under the Christmas tree this year?


Adams + Russell World Coffee News

We created the Adams + Russell blog to share our roasting expertise, give great coffee tips and create a community to discuss what is happening in the wonderful world of coffee.

Is there a topic you’re interested in and would like some answers to? Let us know in the comments what blog posts you’d like to see.

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