Peet's Coffee opens coffee bar in UAE

Source: Peet's Coffee. Peet’s Coffee expands to the Middle East. The Dubai coffee bar is the first for Peet’s and Americana Restaurants, which entered into an exclusive master franchise agreement in 2022.

Peet's Coffee has opened its first Peet's location in the Middle East with a flagship coffee bar in Dubai. Established in partnership with Americana Restaurants, the new coffee bar is sited on Fashion Avenue at The Dubai Mall.

"This trusted, strategic partnership with Americana will bring better coffee to the fast-growing GCC (Gulf Cooperation Council) region."

"We are delighted to launch Peet's in the GCC where the love of coffee is shared by millions of consumers," said Amarpal Sandhu, CEO of Americana Restaurants."Peet's devotion to the art and science of brewing the most flavourful cup of coffee is exceptional, and we are excited to expand the brand to new GCC markets this year."

The Dubai coffee bar features:

• A Discovery Bar that invites patrons to take a personalised coffee journey through custom cups, tasting flights, and full sensory, experiential courses led by Peet's roasters and baristas.
  
  
• A regional dessert menu including a tiramisu served with Peet's Baridi Blend Cold Brew, saffron and pistachio milk cakes, and freshly-baked pastries.

Americana Restaurants is one of the largest multibrand restaurant operators in the Middle East and North Africa (MENA) region. The companies inked an exclusive master franchise agreement in 2022.

La Kopi, the coffee consumer festival, begins 25 January

Source: La Kopi.

The inaugural heritage-driven coffee consumer festival, La Kopi 2019, is designed to be a fun-filled weekend that raises awareness and appreciation of Singapore coffee and bakeries, with the support of its host, the Singapore Coffee Association.

The one-of-a-kind coffee festival will be held at Singapore Expo Hall from 25 January to 27 January 2019 and occupies 4,000 sq m with almost 70 vendors. There will be booths hailing from Japan, Taiwan, Malaysia and Hong Kong.


Aside from promoting a sense of belonging and togetherness, La Kopi also seeks to educate people about the origins of different coffees and the industry as a whole through events and competitions.

First Live Barista Competition @ Coffee Festival

La Kopi will be the first local coffee consumer festival to host a live barista competition sanctioned by the World Coffee Events. Skill and talent will be showcased at the annual Singapore National Barista Championship 2019 and Singapore National Brewers Cup 2019.

The 2018 Japan Aeropress Champion who will be at the show with Homeground Coffee Roasters. The Cupping Room HK @cuppingroomhk will also make an appearance.

Activities

Classic games like marbles, hopscotch, five stones will be available together with coffee cupping. There are also workshops such as block printing on tote bags with WithAutumn, silk screen printing and coffee cup silk screening.

Participants can also collect “beans” via the La Kopi app during the event to qualify for daily lucky draws and the grand lucky draw. Prizes include a return ticket to Milan, Italy worth S$3,000 and an OTO WELLNESS Massage Chair worth S$2,980.

Educational Zone 

At the Educational Zone, attendees can expect to participate in an origami dripper demo by Trunk Coffee Japan, Japan pour-over coffee demo by Hoshikuwa, Japan Coffee Cupping and Sharing, as well as a keynote session from the founder of social enterprise and cafe, The Caffeine Experience.

Details:

Opening hours:

25 January - 12 pm to 9 pm
26 January - 11 am to 9 pm
27 January - 11 am to 7 pm

Venue: Singapore Expo Hall 5B 1 Expo Dr, Singapore 486150

Allspice Institute shows how Cafédirect coffee can be used in food

The chefs at Allspice Institute who were involved in creating coffee-based recipes with Cafédirect coffee blends. 

Cafédirect, the UK drinks company, presented a number of coffee-based recipes created by the Allspice Institute, a heritage culinary and cooking school, when it launched new packaging for its Smooth, Lively and Intense Roast Coffees.

Chef Sakthi adding coffee grounds to the saucepan ahead of
smoking the cooked chicken for coffee smoked tandoori
chicken.

At the launch event, Chef Sakthivel Karuppiah, COO, Allspice, used coffee in two ways to prepare coffee smoked tandoori chicken. It would have been three ways, he said, but he had wanted to include coffee to make yoghurt instead of mixing coffee with yoghurt, and failed. It turns out that coffee mixed with milk will simply not turn into yoghurt, likely because the acid levels are too high in the first place.

Chef Sakthi's chicken for the dish is marinated in coffee and so tender he recommended that the audience use coffee to marinate chicken from now on. He also demonstrated how to recycle spent coffee grounds to smoke meat using a saucepan and some water.

Some of the recipes presented by Allspice are below:

Silent screamer (beverage)

Source: Mileage Communications. Silent Screamer.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves three

INGREDIENTS:

3 single shots of brewed Cafédirect Lively Roast Coffee. A single shot typically uses 7g of powder to 30ml of liquid
2 tbsp natural coconut oil
360 ml skimmed milk
1½ tbsp maple syrup
¼ tsp cinnamon powder
¼ tsp vanilla extract

METHOD:

1. Combine brewed Cafédirect Lively Roast Coffee, coconut oil, maple syrup, vanilla extract in a jug and mix well.

2. In a medium-sized saucepan, heat the milk over low-medium heat until the milk reaches 60-70^o C.

3. Transfer the hot milk into a jug then back into the saucepan, then back again a few times to make sure it is thoroughly mixed and aerated.

4. Pour the mixture into three serving cups. Sprinkle with cinnamon powder and serve warm.

Coffee smoked tandoori chicken (savoury)

Source: Mileage Communications. Coffee smoked tandoori chicken, served with a mint sauce.

Preparation time: 4 hours
Cooking time: 10–12 minutes
Serves three

INGREDIENTS:

130g chicken, cut into cubes, with enough skewers to hold them for cooking and serving

A double shot of Cafédirect Lively Roast Coffee. Double shots are made with about 14g of coffee and about 60ml of liquid

Pinch of yuzu salt

For marinating:

50 ml thick yogurt. Yoghurt can be thickened by straining it through cloth.
½ tsp ground allspice
¼ tsp ground smoked paprika
½ tsp Himalayan salt
1/8 tsp ground white pepper

For smoking:

1 tbsp used/fresh coffee grounds
Cardamom

METHOD:

1. In a mixing bowl, combine chicken and coffee; mix well. Cover and place it in the refrigerator for about 1 hour to marinade. The chicken should ideally be marinated for two to three hours, or even overnight.

2. In another flat plate or bowl, mix the marinade ingredients to form a smooth paste.

3. After an hour in the fridge, remove the chicken from the coffee, and pat the meat dry with a kitchen towel 

4. Place the chicken onto the marinade paste and ensure the paste coats the chicken well.

5. Cover the chicken with wrap and put it back into the refrigerator for about three to four hours.

6. Remove from the fridge and arrange the chicken on the skewers to pan fry or grill in the oven.

7. Place the coffee grounds and some cardamom `in a large flat saucepan or frying pan that has a lid. Cook covered over high heat for two minutes. Add a splash of water, then place the cooked chicken in a heat-proof bowl or plate into the pan. Cover the pan. Turn off the heat and leave it to sit for two minutes.

8. Serve warm, sprinkled with yuzu salt.

Coffee Religieuse

Coffee Religieuse (dessert)

Preparation time: 45 minutes
Cooking time: 45 minutes
Makes 12 pieces

INGREDIENTS:

Icing sugar for garnishing

For Cafédirect Smooth Roast pastry cream

1 litre milk
1 vanilla pod
125g sugar
240g egg yolk
80g custard powder
30g Cafédirect Smooth Roast Coffee

METHOD:

1. Heat the milk with the split vanilla pod and sugar and once it is boiling, turn off the heat.

2. Add the coffee and leave it to infuse in a covered pot for 10 minutes.

3. In a separate bowl, whisk* the sugar and egg yolk, mix in the custard powder.

4. Pour in the hot coffee-infused milk and mix briskly.

5. Strain it through a fine sieve and decant into a saucepan. Bring to a boil, whisking continuously. Cook for 1 minute.

6. Pour the coffee pastry cream onto a tray covered in food wrap, then cover the pastry cream with another layer of cling wrap. The wrap should be touching the surface of the cream.

7. Place the cream in the chiller to cool down.

INGREDIENTS:

For pâte à choux dough (choux pastry)

220g milk
220g water
4g salt
8g sugar
180g butter
220g flour
400g eggs

METHOD:

1. Boil milk, salt, sugar and butter.

2. Sift the flour and spoon it into the boiling liquid, stirring with a whisk.

3. Dry out the dough to obtain a panade (paste-like consistency).

4. Transfer the panade into a container, then gradually fold in the beaten eggs using a whisk.

5. Add a little boiling milk if needed, depending on the dough consistency**.

6. Pipe spheres onto baking sheet and bake in preheated oven at 200^oC for 30 to 35 minutes.

ASSEMBLY:

1. Turn each choux bun upside down, make a small hole in the base and pipe in the coffee pastry cream.

2. Dust with icing powder.

Description for the Smooth Roast Coffee from Cafédirect.

Cafédirect also demonstrated its own recipe for a frappé:

Frappé (beverage)

Preparation time: 10 minutes
Serves one

INGREDIENTS:

2 tsp Cafédirect Instant Freeze-dried Coffee
2-4 tsp of sugar to taste
Ice cubes
100ml cold water
100ml to 150ml of fresh milk

METHOD:

1. Place the instant coffee, water and sugar into a shaker

2. Shake vigorously until a light-coloured froth has been created

3. Pour into a glass of ice cubes. Top up with fresh milk.

4. Stir well and enjoy.

Explore:

Read about Cafédirect coffee and try the recipe for coffee damier cake in this Suroor Asia blog post

In Singapore, Cafédirect coffee packs are available at Cold Storage, Fairprice Finest, Fairprice Xtra, Jasons, Market Place and Redmart at S$8.70 per 227g pack.

*Use an electric mixer to whisk.

**The Leiths School of Food and Wine says in a blog post that the right consistency for choux pastry is when a wooden spoonful of the pastry can fall into a container "to the slow count of six". The Flavor Bender blog covers mistakes made with choux pastry.

Cafédirect offers three coffees in all-new packaging

Source: Cafédirect. The Intense Roast Coffee from Cafédirect, presented in the new packaging.

Cafédirect, the UK drinks company, has introduced its Smooth, Lively and Intense Roast Coffees in all-new packaging.

The coffees are carefully formulated by Cafédirect’s own Q-graders (coffee experts) to express the full-bodied taste of the beans and bring out specific notes. 

“The exciting thing about creating these blends is that we are able to choose coffees that complement each other. Blending different varieties and regions together not only allows Cafédirect to tailor the coffee to a particular taste profile but also provides you with a consistent cup of coffee”, said Georgios Kokkalis, Q Grader and Production Manager, Cafédirect UK.

Three coffee blends were presented by Cafédirect at the Allspice Institute, a heritage culinary and cooking school:

Cafédirect Smooth Roast (strength 3)

This smooth 100% Arabica coffee is a blend of Central and South American coffee beans. There is a milk chocolate aroma with natural peanut, brown sugar and gingerbread flavours.

Cafédirect Lively Roast (strength 4)

The perfect balance of body from the Arabica and strength from the Robusta coffee beans, Cafédirect Lively Roast is a skilful blend of Latin American and African beans. It bears a caramel pop-corn aroma with hints of tamarind-like and dried orange flavours, perfect for coffee lovers who enjoy a full-bodied brew that provides a creamy mouthfeel.

Cafédirect Intense Roast (strength 5)

Cafédirect Intense Roast is a superior blend of African and Latin American beans, balancing rich coffee flavours with a rounded toffee finish and a mint chocolate aroma. Strong and heavy bodied, this blend of Arabica and Robusta beans imparts the natural flavours of liquorice and tobacco.

The table setting ahead of the coffee tasting session. Formally, coffee tasting is called "cupping".

Source: Cafédirect. Georgios Kokkalis, Q-Grader and Product Manager, Cafédirect UK showing how perfect coffee can be made simply by using Cafédirect Smooth Roast in a plunger/cafetierre.

Kokkalis also conducted a coffee tasting session for the three blends at the launch. Of the three, with the Intense Roast turned out to be my favourite in terms of aroma and flavour. As an irregular coffee drinker, I assumed a lower-strength coffee would be more to my taste. Lighter roasts, with lower strength ratings, have less intense flavours.

A description of the Cafédirect Intense Roast.

Cafédirect further demonstrated the spectrum of taste profiles of the three blended roast and ground coffees, through a spread of dishes made with coffee. The company invited chefs from Allspice Institute to recreate both savoury and sweet recipes:

Kopi udang (coffee prawns; savoury), which many said was delicious.

Chicken lollipop with coffee sauce (savoury)

Coffee smoked tandoori chicken (savoury)

Coffee religieuse (dessert)

Coffee Damier cake ("damier" means "checkerboard pattern" in French, and the cake when sliced has a checkerboard pattern inside; dessert), another crowd pleaser.

Silent screamer (drink), so called because it will have drinkers screaming in silent delight. The recipe is a twist on traditional coffee tarik with coconut milk and cinnamon added. This was a crowd favourite.

The spread also included coffee-flavoured chendol ice cream and coffee-flavoured hoon kueh, a Peranakan dessert of steamed green bean flour typically mixed with another ingredient, such as corn, and served wrapped in a banana leaf.

Cafédirect’s coffee beans are responsibly grown so that the quality of each coffee bean is at its natural best and a stellar taste profile is retained and delivered freshly ground, directly to consumers. From bean to cup, Cafédirect’s mantra is "100% Fairtrade".

The company's coffee has a premium price as it invests in making sure growers are able to grow coffee sustainably and maintain a better qualify of life. Olivia Minter, Export Manager, Cafédirect UK shared that to date, Cafédirect has directly given over 50% of its profits to 280,000 growers represented by 39 partner grower organisations across 12 countries. In 2017 alone, it has paid £500,000 to the Fairtrade Foundation. On top of the Fairtrade Premium, Cafédirect also pays 36% above the Fairtrade minimum for Organic Premiums, and 46% over the Fairtrade minimum for Quality Premiums.

“Cafédirect integrates environment and social strategies into our overall business strategy. Social targets for 2020 include projects that will impact 1.5 million farmers of which 50% are women and 40% are youth. The approach will support the UN’s Sustainable Development Goals to improve food security, climate resilience and decrease poverty. We hope to achieve 100% increase in incomes for the farmers and 70% farmer confidence to combat climate change,” she said.

In working directly with charity partner Producers Direct, Cafédirect has impacted 600,000 farmers and their families since 2009. Producers Direct delivers services by farmers for farmers. The services help producers build resilience to market forces through training, pooled knowledge, access to finance and data for better decision-making. Today, the smallholder farmers have enjoyed a 50% increase in income, and 90% of farmers have witnessed an increase in crop quality and yields.

Explore:

Damier cake slices at the buffet.

Recipe for coffee damier cake, created by the Allspice Institute for Cafédirect

Preparation time: 60 minutes
Cooking time: 30 minutes
Serves six to 12 

INGREDIENTS part 1:

Chocolate Genoa sponge

600g marzipan (50% finely ground almonds)
420g eggs
50g plain flour
50g corn starch
70g cocoa powder
160g egg white
180g melted butter

METHOD:

1. Mix marzipan with whole eggs

2. Fold with the flour and starch

3. Fold in the melted butter, followed by the cocoa powder mixed with the egg white. 

Leave aside until the coffee Genoa sponge is ready.

INGREDIENTS part 2:

Coffee Genoa sponge

600g marzipan (50% finely ground almonds)
420g eggs
70g plain flour
70g corn starch
180g melted butter
30g Cafédirect Intense Roast Coffee

METHOD:

1. Mix marzipan with whole eggs

2. Fold with the flour and starch

3. Fold with melted butter, followed by the Cafédirect Intense Roast Coffee

4. Pipe the chocolate Genoa sponge batter and the coffee Genoa sponge batter in alternate strips and in layers into a 20cm x 30cm biscuit frame. A biscuit frame helps to ensure a cake keeps its shape. 

5. Bake at 180^oC for 10-12 minutes

INGREDIENTS part 3:

Chocolate ganache - a filling, glaze or sauce made with chocolate and cream

800g 35% cream  - this is a heavier cream with a higher fat content

100g glucose syrup
1 kg dark chocolate
200 ml softened butter

METHOD:

1. Bring cream and glucose to a boil and turn off the heat

2. Fold in the chocolate and soft butter

3. Cool at room temperature before applying a layer to the cake using a silicon spatula to ensure even coverage.

The new Cafédirect 100% Arabica Espresso Roast and Ground Coffee is darker and more intense

Source: Cafédirect. The new Cafédirect 100% Arabica Espresso Roast and Ground Coffee delivers an intense flavour with a sweet finish. Consider pairing with butter for a decadent experience.

Cafédirect, the 100% Fairtrade hot drinks company introduced a darker roast in its Cafédirect 100% Arabica Espresso Roast and Ground Coffee at the end of March. Created for coffee connoisseurs, this espresso blend uses beans from Peru and Costa Rica to deliver a dark, intense coffee.

Arabica beans from Peru make up a strong base for the coffee, bringing a natural dark chocolatey taste to each sip. The strong roasting process intensifies the taste. Costa Rica Arabica beans counterbalance the Peruvian beans, softening the mouthfeel and giving the coffee a creamy finish.

Cafédirect uses a unique numbering system to indicate coffee strength. The strength of a coffee depends on a number of factors, namely the composition of coffee beans in the blend as well as the intensity of the roasting process. Roast and ground coffees from Cafédirect span the range from 3 to 6. The Arabica Espresso Roast and Ground Coffee is a 6, reflecting its full-bodied taste that promises a flavour explosion, leading up to a naturally sweet finish.

Cafédirect 100% Arabica Espresso is finely ground for easy brewing in an espresso machine, stove-top espresso pot or percolator, or сafetière (plunger).

As a business, Cafédirect is different: Growers have shares in the company and have two seats on the Cafédirect Board of Directors. Cafédirect’s unique approach has seen the company paying fair prices and working directly with smallholder growers so that they can develop their businesses and increase their influence in highly competitive commodity markets.

Through direct, personal and long-term relationships, Cafédirect partners with over 282,000 smallholder growers in 40 grower organisations across 14 developing countries. Under Cafédirect’s Fairtrade business model, 50% of the profits go back to the coffee growers who nurture and harvest the beans. This not only improves the lives of the growers, but the quality of each coffee bean as well.

Caffè Vergnano 1882's Barista Challenge names its winners

Source: Caffè Vergnano 1882. From left: third place winner Rudel Rivera, first place winner Joseph Bringcula, and second placer Stephen Wong.

Caffè Vergnano 1882's inaugural Barista Challenge at South Beach saw three out of 16 baristas setting the bar for future competitions.

Source: Caffè Vergnano 1882. The winning latte art from Bringcula.

Competitors were tested on basic skills involving preparation of espresso-based drinks, from the optimal extraction of espresso to the texturing of milk to bring out its flavour.

Clinching the top position at this high-performance latte art competition was Joseph Bringcula from Google Singapore, followed by Stephen Wong from The Coffee Belt who displayed great skill in coffee extraction. Third place went to Rudel Rivera from D’Good Cafe.

"I think it was a breath of fresh air. I like the community to see that these baristas are not just very good milk pourers and latte artists; if given a chance, they will make very good non-alcohol mixologists,“ said Tony Tan, GM of Coffex, one of the sponsors of the event.

Caffè Vergnano, Italy’s oldest family-owned coffee roasters, serves its own coffee at Caffè Vergnano 1882. Caffè Vergnano 1882 does distribute its coffee to the hotels, restaurants and cafes (HORECA) sector, although that is not an emphasis of their business. Baristas can approach them to carry the Caffè Vergnano range of coffees in their cafes.

Cafédirect Tarrazu Terroir Roast & Ground Coffee features an outstanding taste profile

Source: Cafédirect. Cafédirect Tarrazu Terroir Roast & Ground Coffee goes well with fruit.

Cafédirect, the UK’s largest 100% Fairtrade hot drinks company, has launched its 2016 Great Taste Awards prize-winner, Cafédirect Tarrazu Terroir Roast & Ground Coffee. The coffee is grown in Costa Rica, in the mountainous, rich volcanic soils of the Tarrazu region by the Llano Bonito cooperative. 

Cafédirect Tarrazu Terroir Coffee comes from the Caturra and Catuai Arabica coffee varietals, characterised by their low-height trees that provide high quality yields with excellent taste. The Caturra is particularly prized for its superlative qualities and taste profile. The trees are cultivated at altitudes of 1,200m to 2,000m, where daylight temperatures are high and the nights are cold. This slows down the growth cycle of the coffee plant, allowing more complex sugars and acids to develop. Growing coffees at high altitudes also reduces the need for pesticides. 

These environmental conditions, referred to as the terroir, and attention by passionate growers are instrumental in producing matured beans that carry the finest flavour: medium-bodied and pleasantly aromatic with natural sweet peachy notes. Coffees from the Tarrazu region consistently score very highly at the Cup of Excellence, an annual competition organised by the Alliance for Coffee Excellence to identify the highest quality coffees produced. 

With Cafédirect’s Fairtrade business model, 50% of the profits go back to the coffee growers where the beans are passionately nurtured and harvested. This not only improves the lives of the growers, but quality of each coffee bean as well. 

Cafédirect pays fair prices and works directly with smallholder growers so that they can develop their businesses and increase their influence in highly competitive commodity markets. Cafédirect partners with over 282,000 smallholder growers in 40 grower organisations across 14 developing countries. Growers have shares in the company, and have two seats on the Cafédirect Board of Directors.

Interested?

Cafédirect Tarrazu Terroir Roast & Ground Coffee can easily be brewed using a coffee plunger. All it takes is just four minutes to brew the grounds in freshly boiled hot water to release all the flavours. 

Cafédirect has also provided a recipe for cold brew coffee using Tarrazu Terroir Roast & Ground Coffee.

Items needed:

 Cafédirect Tarrazu Terroir Roast & Ground Coffee
 Water container and sieve, or a coffee plunger
 Ice cubes

Recommended ratio: two tablespoons of coffee per 200ml of water / 60g of coffee per litre of water

Instructions for use with water container and sieve:

1. Place your desired quantity of Cafédirect Tarrazu Terroir Roast & Ground Coffee into a container
2. Pour the corresponding amount of cold water into the container
3. Leave the container to stand for 12 hours at room temperature
4. Sieve the coffee after 12 hours
5. Serve with ice cubes

Instructions for use with a coffee plunger:

1. Place your desired quantity of Cafédirect Tarrazu Terroir Roast & Ground Coffee into a coffee plunger
2. Pour the corresponding amount of cold water into the plunger
3. Do not press the plunger; leave to stand for 12 hours at room temperature
4. Press the plunger after 12 hours
5. Serve with ice cubes

Very hot beverages cause cancer, drinking coffee in itself does not

Coffee from Chye Seng Huat Hardware Store, Singapore.

IARC Monographs have come to some conclusions on the dangers of drinking coffee, maté, and very hot beverages. An international working group of 23 scientists convened by the International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization (WHO), has evaluated the carcinogenicity of drinking coffee, maté* and very hot beverages. The IARC aims to coordinate and conduct research on the causes of human cancer and the mechanisms of carcinogenesis, and to develop scientific strategies for cancer control.

A summary of the final evaluations is published in The Lancet Oncology, and the detailed assessments will be published as Volume 116 of the IARC Monographs. The working group found no conclusive evidence for a carcinogenic effect of drinking coffee. However, the experts did find that drinking very hot** beverages probably causes cancer of the oesophagus in humans. No conclusive evidence was found for drinking maté at temperatures that are not very hot.

“These results suggest that drinking very hot beverages is one probable cause of oesophageal cancer and that it is the temperature, rather than the drinks themselves, that appears to be responsible, ” says Dr Christopher Wild, IARC Director.

Very hot beverages

Drinking very hot beverages was classified as probably carcinogenic to humans. This was based on limited evidence from epidemiological studies that showed positive associations between cancer of the oesophagus and drinking very hot beverages. Studies in places such as China, Iran, Turkey, and South America, where tea or maté is traditionally drunk very hot (at about 70°C) , found that the risk of oesophageal cancer increased with the temperature at which the beverage was drunk.

In experiments involving animals, there was also limited evidence for the carcinogenicity of very hot water, the working group found.

“Smoking and alcohol drinking are major causes of oesophageal cancer, particularly in many high- income countries,” stresses Dr Wild. “However, the majority of oesophageal cancers occur in parts of Asia, South America, and East Africa, where regularly drinking very hot beverages is common and where the reasons for the high incidence of this cancer are not as well understood.”

Oesophageal cancer is the eighth most common cause of cancer worldwide and one of the main causes of cancer death, with approximately 400,000 deaths recorded in 2012 (5% of all cancer deaths), says the WHO. The proportion of oesophageal cancer cases that may be linked to drinking very hot beverages is not known.

Hibiscus maté on the left, guarana ginseng on the right - drinks at the Woodford Folk Festival in Queensland, Australia, 2006.

Maté

Cold maté did not have carcinogenic effects in experiments on animals or in epidemiological studies. Therefore, drinking maté at temperatures that are not very hot was not classifiable as to its carcinogenicity to humans. This was based on inadequate evidence in humans for the carcinogenicity of drinking cold or warm maté and inadequate evidence in experimental animals for the carcinogenicity of cold maté as a drinking liquid*.

Coffee

Drinking coffee was not classifiable as to its carcinogenicity to humans. The large body of evidence currently available led to the reevaluation of the carcinogenicity of coffee drinking, previously classified as possibly carcinogenic to humans by IARC in 1991. After thoroughly reviewing more than 1,000 studies in humans and animals, the working group found that there was inadequate evidence for the carcinogenicity of coffee drinking overall. Many epidemiological studies showed that coffee drinking had no carcinogenic effects for cancers of the pancreas, female breast, and prostate, and reduced risks were seen for cancers of the liver and uterine endometrium. For more than 20 other cancers, the evidence was inconclusive.

A scan of research online showed pretty much the same conclusions. In one 2009 study in Iran, researchers found that compared with drinking lukewarm or warm tea, drinking hot tea or very hot tea was associated with an increased risk of oesophageal cancer. For this study, temperatures of warm, hot and very hot tea were defined as being under 60°C, between 61 and 64°C, and 65°C and above respectively. Various confounders such as ethnicity, daily vegetable intake, alcohol consumption, tobacco or opium use, duration of residence in rural areas, and socioeconomic status were ruled out as likely causes. The total amount of tea consumed did not have an effect, either.

A 1995 study on maté in Paraguay linked very hot maté to oesophageal cancer. The authors of the research pointed out however that alcohol consumption, smoking, and eating of beef were also linked to the same cancer. The association between very hot maté and cancer was also found in a 2000 study, which also noted that the more maté is consumed, the higher the risk of oesophageal cancer. Women were found to have a higher risk of the cancer on all counts. The good news is that eating fruit, vegetables, cereals and drinking tea has a protective effect, but meat, animal fats and salt led to an increased cancer risk.

In 2011, a study in Southern China linked not only the drinking of very hot beverages to cancer, but also the eating of high-temperature foods - those which had been fried or barbecued. Eating fast was also correlated with cancer.

The IARC Monographs Programme seeks to classify cancer hazards, meaning the potential of any substance to cause cancer based on current knowledge. The classification does not indicate what level of risk exists to people’s health associated with exposure to a classified hazard. For example, IARC has classified tobacco smoking as carcinogenic to humans, but that classification does not indicate the increase in risk for each cigarette smoked. This working group evaluation is in line with the WHO Technical Report Series 916 on diet, nutrition and the prevention of chronic diseases, which states that people should not consume drinks when they are at a very hot (scalding hot) temperature.

A 2015 study postulates that the stem cell division model of cancer can explain why very hot foods and beverages cause cancer. Swallowing something too hot will damage cells in the oesophagus. Stem cell division is activated to repair the cells, and the more often stem cells divide over a period of time, the higher the risk of DNA damage, and in turn cancer. The author, Miguel López-Lázaro, further speculates that controlling stem cell divisions, such as through taking a daily low dose aspirin, could reduce cancer rates and reduce the likelihood of dying from cancer.

Interested?

Read the IARC Monographs Q&A on classifications (PDF)

Read the IARC Monographs Q&A on the evaluation of drinking coffee, maté, and very hot beverages (PDF)

*Maté, also called yerba maté, is an infusion made from dried leaves of ilex paraguariensis. It is consumed mainly in South America and to a lesser extent in the Middle East, Europe, and North America. It is also available as a health supplement in Singapore. Maté is traditionally drunk very hot (at about 70°C), but it may also be consumed warm or cold. 

**“Very hot” refers to any beverages consumed at a temperature above 65°C. See the Q&A for more details.

KonaRed moves further into Japan, enters South Korea

Source:
KonaRed
website.

KonaRed, a pioneer of the coffee fruit category and manufacturers of antioxidant juices and nutritional supplements* from the Hawaiian CoffeeBerry coffee fruit from Kona, Hawaii in the US, has provided an update on its international expansion.

Since entering Asia in July 2015, KonaRed products have hit the shelves of Japanese retailers such as Aeon Retail, Kinokuniya and Natural Lawson Stores. KonaRed has just added another 70 stores with Aeon Stores in Japan and continues to grow with Lawson, Japan's second largest convenience store chain.

KonaRed has also shipped its first order to South Korea and has more expansion planned in this region in the near future.

KonaRed's President and COO Kyle Redfield commented, "We are focused on making strong progress in our international efforts and creating brand awareness and visibility on a global scale. Asia is a large priority for us at the moment. Our recent expansion successes not only add to our immediate top line but also build a strong platform for long-term growth."

KonaRed, through a licensing agreement with FutureCeuticals, produces and markets a range of products that showcase the Hawaiian Coffee Fruit, including antioxidant-rich extracts and powders from the Hawaiian Coffee Fruit, which are used to produce KonaRed's ready to drink antioxidant juice, green tea, coconut water, on-the-go packs and 100% Hawaiian Coffee Fruit Powders. The company is also launching a line of 100% Kona Coffee products that will include the coffee fruit as well. 

*KonaRed products are sold online. The company will ship to Australia and New Zealand.

Get ready for more instant coffee varieties

The reputation of instant coffee has improved among consumers, especially youth, as it is less expensive and easy to prepare, boosting the outlook for instant coffee globally, says research firm Technavio. The company has published a new report on the global instant coffee market, which is expected to grow at a CAGR of over 5% from 2015 to 2019.

The number of coffee drinkers has increased, as has the acceptance of café culture globally, prompting coffee producers to introduce new varieties in the market, Technavio adds. Price fluctuations for green coffee beans add an element of volatility however.

“The growing trend of having coffee during casual social conversations, particularly in developing economies where the young population is high, is bolstering the market for coffee vendors globally,” says Faisal Ghaus, Vice President of Technavio.

“With the rise in coffee drinkers spurred by the increase in number of visitors to coffee shops and cafés, the potential customer base for instant coffee has expanded.”

Key vendors in this market include DE Master Blenders 1753, Keurig Green Mountain, Nestlé Holdings and Starbucks. 

Interested?

Find out more about the Technavio report

Increasing demand for coffee generates more interest in the International Coffee and Chocolate Exhibition

Coffee and chocolate sales have trebled in the Arab world in the past decade with consumption having increased by 100% in Saudi Arabia alone in the past three years. According to economist Hajar Al-Fadl, Saudis now spend more than SR5 billion on coffee each year.

"The Kingdom has achieved a huge growth in coffee sales with 25% annual growth each year from 2011 to 2014, making it the fastest-growing coffee market in the world," Al-Fadl said.

The figures were revealed ahead of the 2nd International Coffee and Chocolate Exhibition, which takes place at the Riyadh International Convention and Exhibition Center from 26 to 28 November, 2015.

Last year’s exhibition attracted 120 exhibitors and over 25,000 visitors, with organisers Heights Agency predicting this year’s event will be even bigger with new features, including the introduction of the national barista championships.

“The event is one of the most significant coffee and chocolate events in the Arab world, and provides an integrated platform to highlight all aspects of the two products,” said Mohammed Al-Afees, Chairman of the Organising Committee. “This year we are adding a number of interactive workshops and training programs for participants, as well as the national barista championships to celebrate masters of the art of coffee preparation.”

Al-Afees said prominent coffee and chocolate experts from the Gulf Cooperation Council (GCC), the Arab world and internationally will attend the three-day event, which offers significant investment and partnership opportunities, as well as an introduction to the Saudi market.

"The event is held in line with the active commercial movement in the Arab and Gulf markets regarding the two commodities, where the Kingdom is considered one of the leading coffee producers in the region and one of the most consuming countries in this area," he said.

Interested?

Exhibitors have until the end of October to register

Cafédirect brings Cauca Terroir Roast & Ground Coffee to Singapore

Source: Cafédirect. The Cauca Terroir Roast & Ground Coffee should be paired with something sweet and fruity. In Colombia, it would be perfect with pan de queso, a local cheese bread, or alfajores, a type of cookie sandwich that is filled with caramel. "Terroir" refers to the specifics of the region where the beverage comes from, including the characteristics of the earth, climate, altitude, temperature and so on.

Cafédirect's Cauca Terroir Roast & Ground Coffee has just landed in Singapore. The epitome of high-altitude terroir coffee from Colombia is made from the best Arabica beans from the South Cauca region of Colombia. This highly-prized, medium-bodied 100% Arabica brew is silky smooth with natural bright, sweet, and tropical fruity notes. Distinguished by its aroma, this beverage is rated strength 4 on a scale of 1 to 5*.

Cafédirect Cauca coffee beans are cultivated at altitudes of 1,300, to 1,800m, where the three Andes mountain ranges meet. The clean, cold air, warm sunlight, fertile soil and the dedication of the Colombian growers come together to produce this sought after high-altitude terroir coffee. 
At the official Singapore launch of the coffee Sales Director of Cafédirect, Julian Burnham said: “We bring to consumers our coffee beans directly from local small growers with whom we have established long-term sustainable relationships. Made the small way, direct sourcing ensures high quality standards and brings the authentic coffee character immediately to our drinkers. This way, the company is able to trace the origin of every bean."

Q-Grader coffee expert Joanna Lawson, who is Procurement & Quality Manager at Cafédirect, added: "I visited the farms where this coffee is grown and worked with the farmers to develop the exact profile we require for this coffee. Of all of the coffee available in Colombia, we have chosen this specific region for its wonderful flavour and delicate aroma. 

“Colombia has always been known for its high quality coffee, but our Cauca product really is exceptional. What makes it so special is the combination of the delicate floral notes with the sweet caramel mouth-feel. In recent tests, it was voted #1 by both consumers and experts.” 

*To help customers select a coffee strength that suits your taste, Cafédirect has placed a numbered icon on the label. The strength of the coffee depends on a number of factors, namely the composition of coffee beans in the blend, as well as the intensity of the roasting process for coffee beans. Roast and Ground coffees from Cafédirect span the range from 3 to 5. The Cauca Terroir Roast & Ground Coffee is a 4, which means that it is a medium-bodied coffee, perfectly balancing roasted notes with the full flavour of the beans where neither overwhelms the other.

500 years of Turkish Coffee remembered at the Topkapi Palace Museum

Source: Topkapi Palace Museum website.

The Topkapi Palace Museum is hosting A Drop of Pleasure: 500 years of Turkish Coffee in collaboration with the Turkish Coffee Culture and Research Association. 

The exhibition is on till June 15 2015, and was inspired by the entry of Turkish coffee culture and tradition into the UNESCO "Non-Material Heritage" list in 2013. 

The museum separately announced that the first and third halls of the Treasury Section will be closed to visitors till August 14, 2015 for restoration.

Get ready for India's only trade show for tea and coffee this October

A cup of coffee.

The 3rd World Tea & Coffee Expo 2015 (WTCE), India's only international trade show focused on tea and coffee, will be held at Bombay Exhibition Centre, Goregaon, Mumbai, India from 1 to 3 October 2015.

The exhibition showcasing brands, products, machinery and technologies from India and abroad is complemented by a two-day conference, a match-making programme, technical workshops, tasting sessions, barista championships, and latte art events.

Over 6,000 trade visitors are expected to attend.

International Coffee & Tea Festival 2015 to be held in Dubai in November

The International Coffee & Tea Festival, the only dedicated trade event for the coffee and tea industry in the Arab world, will be back again for a seventh edition. 

Source: International Conferences & Exhibitions.

Organised by International Conferences & Exhibitions, the next edition of the show will be held from November 11 to 13, 2015 at The Meydan Gallery and Convention Centre in Dubai.

The UAE has registered nearly 2,200 new café licenses in the last two years while more than 90 in-shop and large-scale coffee roasters are planning to open for business in the next 24 months. The country’s traditional coffee culture and an expanding tea market complement increasing investment in the café, coffee and tea businesses estimated to be worth between US$350 million and US$400 million, the show organisers said.
The 2015 International Coffee & Tea Festival will showcase all facets of coffee and tea and café products, equipment and services. Ryan Godinho, UAE’s National Liaison for World Coffee Events and Special Events Coordinator (Training & Championships) with the International Coffee & Tea Festival said: “The International Coffee and Tea Festival will be back again to address the challenges and strengths of the region’s growing coffee and tea industry. Only through exposure and competition will the quality of product and delivery improve. We need to more than double our efforts in bringing products that are constantly evolving as a result of ongoing research and development within this sector, into the region. Within the foreseeable future, Dubai will play a more active role in the world of coffee and tea.

“The Coffee & Tea Festival will also continue to focus on the career advancement of people working within the tea and coffee industry and at the same time provide entrepreneurs a platform to explore business opportunities within this lucrative industry.”

The International Coffee & Tea Festival is supported by the Specialty Coffee Association of America (SCAA) and World Coffee Events (WCE). It is the UAE’s only dedicated exhibition that showcases specialty coffee and tea products from around the world and attracts industry professionals from across the GCC, the MENA region, and the Indian sub-continent.