Even in places like South Africa, where instant coffee and chicory have been the public standard for generations, more consumers are seeking the enjoyment of “pure” coffee: iafrica.com | highlife | dining in | healthy eating The pleasure of drinking pure coffee. As in many “developing” coffee consumer nations, South Africa is still rife with bad coffee … and consumers who are just now starting to learn that they may have a choice about it.
The author, Joanne Simon of South Africa’s WINE magazine, interviews the owner of Cape Town speciality coffee roaster who suggests that the best espresso should be blended with beans and roasts to a coffee consumer’s tastes. Instead, the typical Italian espresso export strategy attempts to achieve consistency above all else.
The article also touches a bit on the basics of roasting science and coffee freshness.
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