Studying coffee at university; social justice; coffee in a tube

This week I’m just passing along more info I found interesting, a lot of it coming from Perfect Daily Grind. First, though, friends shared news about the University of California Davis Coffee Center which opened in early May.

The Coffee Center is a center of excellence in the UC Davis College of Engineering and the first academic research and teaching facility in the U.S. entirely dedicated to the study of coffee.  …

While coffee is the latest addition to UC Davis’ menu of expertise, which includes wine, beer and tea, the center has been years in the making.

I hadn’t realized there were all these disciplines there! It could be interesting to do a deep dive into any of those beverages. But I’m fairly certain it’s too deep for me; I’ll snorkel, thank you. But this article about what specialty coffee can learn from winemaking shows that there’s opportunity for cross-pollination. Another article about coffee tasting flights also has alcoholic beverage ties. I’ve always enjoyed tasting flights of wine and beer, and also testing out the effect of drinking vessels for the beverage, e.g., different shaped wine glasses. Those kinds of activities pique my curiosity, sometimes irresistible for me.

Do specialty coffee consumers actually want to be more connected to farmers? I think most of our customers do want to be connected to our farm, Hawai’i, Kona’s coffee history, the immigrant and cultural melting-pot story, our family history, and our inheriting this and trying to carry it on somehow, not knowing where it’ll ultimately go. It’s our very personal journey. Some of our customers might “just” enjoy trusted single-origin specialty coffee. We aren’t the type of farmers discussed in the article, the ones in third- or developing-world countries trying to make a living from farming. But my great-grandparents and grandparents were. It’s again those type of farmers being considered in this other article asking whether the size of a coffee farm should influence the price roasters pay. These are social justice type coffee articles.

I’ll end with one more article of a new coffee product that I thought was intriguing: instant coffee paste in a tube! I’m curious! I need to taste that. It wouldn’t be for my daily coffee, but I can imagine situations (backpacking, hiking, cross-country skiing) where that could be very convenient and indulgent. It was developed by a Switzerland-based startup. The tube delivery mechanism reminds me of Norwegian/Scandinavian kaviar, smoked cod roe, in what we consider toothpaste tubes. I found this funny blog entry, Tubes of Food, from 2010, which still seems pretty relevant to me.

One thought on “Studying coffee at university; social justice; coffee in a tube

  1. Oh, I love Scandinavian kaviar in a tube. Thanks for the reminder. I will have to buy some to keep as a staple in our fridge. It somehow fell off my regular shopping list. ♥️

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