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Kenya provides high of 15.4% in the production of coffee harvest 2013/14

28/11/2013

The production of Arabica coffee in Kenya is expected to grow 15.4% in season 2013/14 started in October, to 45 000 tonnes, designed this Wednesday the manager of the Board of coffee country, Enosh Akuma. In the previous cycle, the African nation produced 39 000 tonnes of product.

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coffee
Kenya
production

Brazil helps China to boost coffee consumption

26/11/2013

For Bunco Wong, president of the Chinese Specialty Coffee Association (CSCA), the trend of economic growth of the country and the cultural changes that make it more palpable scenario that available estimates suggest, which also would make room to a vibrant market for premium products.

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coffee
Brazil
China
consumption

Drinking coffee is good for the heart

22/11/2013

The coffee that you take in the afternoon or in the range of work can regulate blood pressure and prevent the emergence of diseases such as heart attack and stroke. Its what demonstrates a study by Japanese researchers and published this week in the scientific meeting of the American Heart Association. Scientists at the University of Ryukyus in Okinawa, conducted a study with 27 volunteers to come to that conclusion.

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coffee
heart

London Coffee Festival is preparing for a new journey

19/11/2013

The 'London Coffee Festival', considered the largest event of coffee and artisan food in UK, returns from 3-6 April next year, to celebrate a new edition.
This festival, held in the Old Truman Brewery space in London will give the opportunity to know what is best made in the world of coffee.

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coffee
London Coffee Festival

Drinking coffee in the afternoon costs an hour of sleep

16/11/2013

If you are passionate about coffee, it is best to leave it to the early hours. According to scientists, the problem is not just take it just before going to bed, consuming the drink up to six hours before bedtime can cost up to one hour less of sleep.

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coffee
consumption
sleep

Biochemistry allows new beneficiation that increases acidity and coffee aroma

13/11/2013

This month, two coffees with bold sensory characteristics, tongues of the doldrums.
They have in common two types of acid: lactic and phosphoric - the last, a first in this country drink. The first leaves the mouth soft, velvety, the second pleasantly viscous.
Excluding nonsense ingredients of comparison, it's like if you left a piece of butter in the mouth dancing while taking a sip of Coke with a twist of lemon.

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coffee
benefit
biochemistry

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