Genus of flowering plants in the family Rubiaceae
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2 episodes with Coffea
6 episodes with Coffea
2 episodes with Coffea
3 episodes with Coffea
3 episodes with Coffea
2 episodes with Coffea
2 episodes with Coffea
10 episodes with Coffea
5 episodes with Coffea
Une étude génétique révèle les secrets des origines et du goût du café le plus consommé dans le monde, apparu il y a 600 000 ans en Afrique de l'Est, et désormais vulnérable au réchauffement climatique. (Rediffusion) Des dizaines d'espèces de café poussent sur la planète, mais seules deux finissent dans vos tasses : le robusta et surtout l'arabica, qui représente 60% de la production mondiale de café, parce qu'il est le meilleur. Le robusta est le père de l'arabica, né en Éthiopie il y a 600 000 ans, comme vient de le préciser une étude génétique internationale menée par une soixantaine de scientifiques et publiée en avril 2024.« Le robusta s'est hybridé avec une autre espèce d'Afrique de l'Est, l'eugenoides, pour former l'arabica, détaille Valérie Poncet, chercheuse à l'Institut de recherche pour le développement (IRD, à Montpellier), qui a participé à cette étude. Il s'agit d'une hybridation spontanée. Certains pensent que c'est un événement unique, ce qui est encore à discuter. »Faible diversité génétiqueGrâce à l'étude du génome de l'arabica et de ses deux espèces parentales, on sait aussi pourquoi Coffea arabica a un tel succès. « C'est l'une des questions qu'on s'est posée, relève Valérie Poncet : comment l'arabica, issu du robusta, un café plus amer, a un goût aussi fin et équilibré ? En réalité, aucun des deux sous-génomes hérités de ses parents ne domine l'autre. »L'arabica est né par hasard il y a 600 000 ans, et c'est assez peu à l'échelle du vivant, ce qui explique la faible diversité génétique d'une plante qui doit son nom à la péninsule arabique – c'est au Yémen que l'Homme a lancé sa diffusion, sa mondialisation. « On dit par exemple qu'une seule plante a été introduite en Haïti, avant d'être ensuite cultivée en Amérique du Sud. Ce qui fait qu'on a très peu de diversité génétique, donc finalement très peu de potentiel de résistance aux maladies, également très peu de potentiel adaptatif vis-à-vis du changement climatique », souligne la généticienne Valérie Poncet.Un café qui aime le froidLe réchauffement climatique menace l'arabica, une plante qui apprécie les nuits fraîches. « L'arabica est originaire des hauts plateaux d'Éthiopie, à une forte altitude, alors que le robusta est originaire essentiellement d'Afrique de l'Ouest et d'Afrique centrale, à des altitudes très basses, précise Romain Guyot, également chercheur à l'IRD et co-auteur de l'étude. L'arabica a besoin de températures plus faibles pendant la nuit, et s'il y a un degré de plus durant la nuit, on va perdre jusqu'à 200 kilos de café marchand à l'hectare, ce qui est énorme, notamment pour les petits producteurs. »Mais ce qui est énorme également, c'est le coût environnemental du café, établi par le WWF, le Fond mondial pour la nature : 140 litres d'eau pour une simple tasse !
Baleine sous Gravillon - Nomen (l'origine des noms du Vivant)
Du Café, on connaît surtout les grains foncés dont on extrait la précieuse boisson. Pourtant, avant leur récolte, les graines du Caféier sont au cœur d'une baie rouge ou jaune !Ce petit arbuste est cultivé en basse altitude, désormais majoritairement au Brésil et en Colombie.C'est grâce à un cadeau du maire d'Amsterdam au roi Soleil que le Coffea arabica est introduit en France.Les autres pépites sur cet arbre magique sont percolées dans cet épisode..._______
It's hard to imagine our life without coffee, and humans all across the world can relate to this. But how on Earth did coffee become so popular? And what does it take for coffee to go all the way from a bean to the delicious Java in our cups? Coffee is a fruit that grows in medium-sized shrubs known as the Coffea plant – just like the ones you can see all over this place. It was discovered in Ethiopia back in the 15th century. It was only around the 17th century that coffee reached Europe, and it hasn't left ever since. Read more: https://brightside.me/articles/from-b... #brightside Animation is created by Bright Side. ---------------------------------------------------------------------------------------- Music by Epidemic Sound https://www.epidemicsound.com Check our Bright Side podcast on Spotify and leave a positive review! https://open.spotify.com/show/0hUkPxD... Subscribe to Bright Side: https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: / brightside Instagram: / brightside.official TikTok: https://www.tiktok.com/@brightside.of... Stock materials (photos, footages and other): https://www.depositphotos.com https://www.shutterstock.com https://www.eastnews.ru ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me Learn more about your ad choices. Visit megaphone.fm/adchoices
Back for another round of scents we've tried, perfumes we want, and releases that were just meh. C'est la vie as they say (but we would probably butcher in a very Texas way).Join us as we run down the fragrances we've been wearing and a very successful round of The Game.------Join us in Dallas at the Be Our Valentine event at the Dallas ContemporaryWe'll be joining Tony from Spacy for a Fragrance SwapWednesday, February 12, 20256:00 PM - 9:00 PM------Shoutout to Midnight Stinks - Read her writings, reviews, and follow her on social (if you aren't already).(06:40) - - A New Blind Buy (10:40) - - Want Lists and Reddit (14:28) - - Sampling Gold Smoke by Régime des Fleurs (18:48) - - What We've Been Wearing (plus the new Jil Sander) (35:30) - - Tea Update! (37:54) - - The Game Scents Mentioned in this Episode:Brut by Fabergé / Melt My Heart, Silence The Sea, Dead of Night, Fall Into Stars, and A Fire Within by Strangelove NYC / Reve d'Ossian by Oriza L Legrand / Fille En Aiguilles by Serge Lutens / Incense Kyoto by Comme des Garçons / Imagination by Louis Vuitton / Le Lion by Chanel / Incense Rori by Amouage / Baudelaire by Byredo / Cannabis Santal by Fresh / Gold Smoke and Fleur Éclair by Régime des Fleurs / Jeux de Peau by Serge Lutens / Olympic Amber by Olympic Orchids / Duro by Nasomatto / Ani by Nishane / L'ame Perdue and L'Astre by Le Galion / Leaf, Coffea, Earth, Miel, Smoke, and Black Tea by Jil Sander / Gold by Perfumer H / Sunday Cologne by Byredo / Les Cahiers Secrets by Jouissance / Cuir Ottoman by Serge Lutens / Épices and Pistil by Miskeo / Ambre Sultan by Serge Lutens / Faunus by La Curie / Muguet Fleuri by Oriza L LegrandThe GameChypre-Mousse by Oriza L Legrand / La Liturgie des Heures by Jovoy / Musc Tonkin by Parfums d'Empire / Daim by Miskeo / Le Lion by Chanel / Ossuary by La CurieTeas Mentioned - Tea Odyssey by Byredo, Yorkshire by Perfumer H, Yorkshire Gold, Harney's Irish Breakfast Tea, and Russion Breakfast Tea by Mariage Frères.Please feel free to email us at hello@fragraphilia.com - Send us questions, comments, or recommendations. We can be found on TikTok and Instagram @fragraphilia
从生命科学的角度聊聊咖啡豆种、风味感官与人体健康！这次串台源于「生物漫游指南」的一期节目《咖啡因虽好，可不要多喝哦~ | 漫谈“咖啡因”》，听两位主播科普了关于咖啡因摄入的各种民间传说和科学研究后，萌生了请他们从生命科学的角度跟我们聊一聊咖啡的想法，看看爱好者和遗传学博士眼里的咖啡能不能对齐“颗粒度”？作为一档咖啡播客，我们日常交流谁家上架了好豆子，怎么冲咖啡更好喝，最火热的竞标在哪里，又出了什么味谱惊人的新豆种，我们是别人眼中的“豆子爱好者”，原本以为对罗豆、阿拉比卡、瑰夏、波旁、铁皮卡、卡蒂姆这些物（品）种已经如数家珍了，直到聊完才惊觉以往的狭隘，不曾料到生命与遗传的奥秘竟如此纷繁多彩，又多了一些理解咖啡的视角！除此之外，咖啡中的酸、甜、水果和花香，是怎样作用于人体感受器的，我们的大脑又是如何解码这些复杂的风味的？喝咖啡到底会上火还是能抗炎？一起来探索一下吧～感谢RightPaw Coffee赞助本集听友福利！RightPaw的烘焙风格干净，轻盈，明亮，喜欢用轻柔且甜美的烘焙风格表达豆子的产地风味，深得咖啡爱好者们的喜爱，也是Coffeeplus播客三周年的合作联名烘焙商！可关注订阅小红书、淘宝店铺！嘉宾：蝌蚪 & 奶树遗传学专业博士生命科学科普账号 biokiwi 制作人（公众号、知乎、小红书等平台）知乎生物学优秀答主播客《生物漫游指南》主播本期内容：咖啡的物种起源04:30 咖啡，走出非洲！14:26 阿拉比卡的物种起源21:03 动态变化的“物种”27:03 罗豆和尤金的基因怎么在阿拉比卡表达的？人类驯化和品种的形成33:16 从生命科学的角度重新理解咖啡品种！35:59 老品种：铁皮卡和波旁37:10 抗病杂交种：Timor和卡蒂姆Catimor40:27 “基因宝库”埃塞？多样性堪忧43:22 单一栽培种：埃塞741xx系列45:22 人类驯化对咖啡的影响48:02 基因和环境对风味的表达哪个更重要？咖啡的风味和感官感知52:17 当“发芽”成为处理法的一部分01:01:15 咖啡豆中的风味物质01:04:45 人体感受器的工作方式：味觉和嗅觉01:06:48 舌头的味觉分区，是伪科学！01:14:05 鼻前嗅觉和鼻后嗅觉01:21:41 人脑如何解码咖啡风味咖啡中的生物碱和身体作用01:29:43 咖啡是绿原酸含量最丰富的植物？01:34:50 为什么我们痴迷抗氧化、抗炎？01:39:49 喝咖啡怎么抗氧化？01:50:00 ending部分参考资料：Salojärvi J, Rambani A, Yu Z, et al. The genome and population genomics of allopolyploid Coffea arabica reveal the diversification history of modern coffee cultivars[J]. Nature genetics, 2024, 56(4): 721-731.Coffee in health and disease prevention (Second Edition)[M]. Academic Press, 2024.Wang Y, Wang X, Hu G, et al. Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee[J]. Current Research in Food Science, 2023, 6: 100461.Cornelis MC. The Impact of Caffeine and Coffee on Human Health[J]. Nutrients. 2019;11(2):416. 2019 Feb 16.Barcelos RP, Lima FD, Carvalho NR, Bresciani G, Royes LF. Caffeine effects on systemic metabolism, oxidative-inflammatory pathways, and exercise performance[J]. Nutrition Research. 2020 Aug;80:1-17.Tajik, N., Tajik, M., Mack, I., & Enck, P. The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature[J]. European journal of nutrition, 2017, 56(7), 2215–2244.Bojanowski V, Hummel T. Retronasal perception of odors[J]. Physiology & behavior, 2012, 107(4): 484-487.主播：Yujia / Yike封面设计：AI片头音乐：Country Cue 1 - Audionautix片尾音乐:Some College - National Sweetheart小红书:Coffeeplus播客微信订阅号:Coffeeplus播客呀如果你喜欢我们的节目内容,请记得订阅频道。推荐您在小宇宙App,苹果Podcasts, Spotify，豆瓣播客等泛用性客户端收听我们的节目,你还可以通过喜马拉雅,网易云音乐,QQ音乐,Google podcast等平台收听我们的节目。如果您喜欢我们的内容，请别忘了在小宇宙App给我们留言、点赞，在苹果Podcast给我们五星好评，也请多分享播客给朋友们！也可以搜索添加微信yujiajia_wx, 记得备注“播客”哦，邀请您进入微信社群～
Do you crave that morning cup of coffee? You're not alone, and not by a long shot. In fact, more than 2.2 billion cups of coffee are consumed globally every day. The existing coffee market is dominated by two species: Coffea arabica and Coffea canephora (the latter commonly called robusta). Historically, coffee drinkers have preferred […]
Die Themen in den Wissensnachrichten +++ Die winzigen Charles-Darwin-Frösche paaren sich über Kopf +++ So groß könnte der größte T-Rex gewesen sein +++ Wie wird der Kaffee-Anbau robuster? +++**********Weiterführende Quellen zu dieser Folge:The 'upside-down' sex life of a rare Indian frog revealed, BBC, 28.7.2024Why Do Only Some Cohort Studies Find Health Benefits From Low-Volume Alcohol Use? A Systematic Review and Meta-Analysis of Study Characteristics That May Bias Mortality Risk Estimates, Journal of Studies on Alcohol and Drugs, Juli 2024Ecology and Evolution, Estimation of maximum body size in fossil species: A case study using Tyrannosaurus rex, 24.7.2024Robust and smart: Inference on phenotypic plasticity of Coffea canephora reveals adaptation to alternative environments. Crop Science, 09.07.2024Unveiling the epigenetic impact of vegan vs. omnivorous diets on aging: insights from the Twins Nutrition Study (TwiNS). BMC Medicine, 29.7.2024Alle Quellen findet ihr hier.**********Ihr könnt uns auch auf diesen Kanälen folgen: Tiktok und Instagram.
Je reçois ici Christophe Montagnon, scientifique, ancien chercheur du CIRAD et désormais CEO de RD2 Vision, l'entreprise de recherche et développement en agronomie Café dont il est le fondateur. Cet épisode est un voyage dans le temps et l'espace : on parle génétique et découverte,caféiculture, espèces et variétés de café, forêts, changement climatique et avenir pour le café , impact du café sur l'environnement et la biodiversité, déforestation, labels ... entre autres choses passionnantes. A travers un discours résolument positif, Christophe nous fait découvrir le café sous un angle nouveau avec une approche ancrée dans la terre et centrée sur l'humain, au centre de ses préoccupations. J'aurais pu passer des heures à l'écouter partager ses connaissances qu'il parvient à vulgariser avec humilité. Merci pour cet échange ! Ressources citées par Christophe : Site du CIRAD : https://www.cirad.fr/Montagnon , C., Sheibani , F., & Bertrand , B. (2024). Histoire et diversité génétique des variétés cultivées de Coffea arabica, Progrès en recherche botanique, Academic Press, Montagnon C., Marraccini P., Bertrand B . 2019. Sélection pour la qualité du café. Dans : Oberthür Thomas (éd.), Läderach Peter (éd.), Cock James H. (éd.). Café de spécialité : gestion de la qualité . Deuxième édition entièrement révisée. Cropster GmbH, LienMontagnon C. (dir.), Biggins P . 2006. Le café : terroirs et qualités. Versailles : Ed. Quae, 172 p. LienTu peux retrouver Christophe sur le site internet de RD2 VISION : https://rd2vision.com/coffee-genetics-and-varieties/ où tu retrouves de nombreuses informations sur la génétique et les variétés de café Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
A Empresa de Pesquisa Agropecuária de Minas Gerais (Epamig) realiza, ao longo de seus 50 anos, várias ações para o fortalecimento e a melhoria da cafeicultura do Estado e do Brasil. Até o momento, o Programa de Melhoramento Genético do Cafeeiro disponibilizou aos produtores rurais 21 cultivares de Coffea arabica L.
Une étude génétique révèle les secrets des origines et du goût du café le plus consommé dans le monde, apparu il y a 600 000 ans en Afrique de l'Est, et désormais vulnérable au réchauffement climatique. Des dizaines d'espèces de café poussent sur la planète, mais seules deux finissent dans vos tasses : le robusta et surtout l'arabica, qui représente 60% de la production mondiale de café, parce qu'il est le meilleur. Le robusta est le père de l'arabica, né en Éthiopie il y a 600 000 ans, comme vient de le préciser une étude génétique internationale menée par une soixantaine de scientifiques et publiée en avril 2024.« Le robusta s'est hybridé avec une autre espèce d'Afrique de l'Est, l'eugenoides, pour former l'arabica, détaille Valérie Poncet, chercheuse à l'Institut de recherche pour le développement (IRD, à Montpellier), qui a participé à cette étude. Il s'agit d'une hybridation spontanée. Certains pensent que c'est un événement unique, ce qui est encore à discuter. »Faible diversité génétiqueGrâce à l'étude du génome de l'arabica et de ses deux espèces parentales, on sait aussi pourquoi Coffea arabica a un tel succès. « C'est l'une des questions qu'on s'est posée, relève Valérie Poncet : comment l'arabica, issu du robusta, un café plus amer, a un goût aussi fin et équilibré ? En réalité, aucun des deux sous-génomes hérités de ses parents ne domine l'autre. »L'arabica est né par hasard il y a 600 000 ans, et c'est assez peu à l'échelle du vivant, ce qui explique la faible diversité génétique d'une plante qui doit son nom à la péninsule arabique – c'est au Yémen que l'Homme a lancé sa diffusion, sa mondialisation. « On dit par exemple qu'une seule plante a été introduite en Haïti, avant d'être ensuite cultivée en Amérique du Sud. Ce qui fait qu'on a très peu de diversité génétique, donc finalement très peu de potentiel de résistance aux maladies, également très peu de potentiel adaptatif vis-à-vis du changement climatique », souligne la généticienne Valérie Poncet.Un café qui aime le froidLe réchauffement climatique menace l'arabica, une plante qui apprécie les nuits fraîches. « L'arabica est originaire des hauts plateaux d'Éthiopie, à une forte altitude, alors que le robusta est originaire essentiellement d'Afrique de l'Ouest et d'Afrique centrale, à des altitudes très basses, précise Romain Guyot, également chercheur à l'IRD et co-auteur de l'étude. L'arabica a besoin de températures plus faibles pendant la nuit, et s'il y a un degré de plus durant la nuit, on va perdre jusqu'à 200 kilos de café marchand à l'hectare, ce qui est énorme, notamment pour les petits producteurs. »Mais ce qui est énorme également, c'est le coût environnemental du café, établi par le WWF, le Fond mondial pour la nature : 140 litres d'eau pour une simple tasse !
Die letzte Reise nach Nicaragua und Mexiko war sehr intensiv und hat mich berührt. In drei Anekdoten berichte ich darüber. Über Loyalität, Informations-Asymmetrie auf der Kaffeekette und, Achtung, Kompost.
Traditional coffee is typically made from the roasted seeds, commonly known as beans, of the Coffea plant. But today, we embark on a flavour journey like no other with a groundbreaking bioflavours start-up poised to redefine coffee culture. Explore the innovative minds behind Asia and Singapore's first bean-free coffee, crafted through cutting-edge fermentation technology. Each cup embodies a commitment to flavour, sustainability, and a future without compromise. Jake Berber, CEO, Prefer, who has a background in Neuroscience & Tan Ding Jie, CTO, Prefer, who specialises in Food science, share more.See omnystudio.com/listener for privacy information.
Die Coffea Futurica Shorts sind Kolumnen im Audio-Format zu Themen, die mich als Kaffeemacher, Unternehmer und Menschen bewegen. Das Kurzformat bestreite ich alleine, während ich in den längeren Gesprächen Gäste einlade. Jedes Short steht unter einem Begriff, der meine momentanen Gedanken zusammenfasst.
Per bere una tazzina di caffè ci mettiamo pochi secondi, ma per produrre i chicchi ci vuole molto più tempo: ben 25 mesi. Il caffè è una bevanda di origine etiope che si ottiene dai semi dei frutti di alcuni arbusti tropicali del genere Coffea. Il ciclo di produzione del caffè, le cui piantagioni si trovano principalmente in Brasile, è piuttosto lungo e affronta diverse fasi, tra cui la coltivazione, la raccolta, l'asciugatura e la tostatura. Ripercorriamo assieme tutte le fasi del ciclo produttivo del caffè, a partire dalla coltivazione del suo frutto, ovvero la drupa. Ecco quindi quali sono gli step della lavorazione dei chicchi di caffè, una delle bevande più bevute in Italia. Learn more about your ad choices. Visit megaphone.fm/adchoices
Die Coffea Futurica Shorts sind Kolumnen im Audio-Format zu Themen, die mich als Kaffeemacher, Unternehmer und Menschen bewegen. Das Kurzformat bestreite ich alleine, während ich in den längeren Gesprächen Gäste einlade. Jedes Short steht unter einem Begriff, der meine momentanen Gedanken zusammenfasst.
Struggling with holiday stress? Unwrap the gift of natural relief in this episode as Marcus shares insights on 12 homeopathic remedies for Christmas! Explore how homeopathy can be used for acute conditions during the holidays. Discover effective strategies for managing stress, anticipation, over-excitement, and more. Learn about addressing common digestive issues using homeopathic solutions, and bid farewell to anxiety, overindulgence, and colds this festive season.Episode Highlights:03:39 - Aconite for Cold Onset05:54 - Arg Nit for Anticipation and Anxiety08:11 - Arsenicum Album for Upset tummy11:22 - Carbo Veg for Gas and Bloating13:47 - Coffea for Over-excitement15:47 - Gelsemium for Influenza19:12 - Ignatia for Disappointment21:37 - Kali Phos for Mental Exhaustion24:05 - Nox Vomica for Over-indulgence27:40 - Pulsatilla for Feeling Alone29:49 - Staphysagria for Suppression of Emotions32:46 - Rescue Remedy: A must HaveAbout our host:Marcus Fernandez is the esteemed founder and principal of The Centre for Homeopathic Education (CHE). With a profound passion for natural healing and a commitment to advancing homeopathic medicine, Marcus has dedicated his career to providing comprehensive education in the field. Under his leadership, CHE has become a globally recognized institution, offering rigorous programs that combine theoretical knowledge with practical training. Marcus's patient-centered approach and holistic philosophy have earned him a reputation as a respected figure in the homeopathic community. Through his tireless efforts, Marcus continues to shape the future of homeopathy, inspiring and equipping aspiring practitioners to make a meaningful impact in healthcare.Find out more about Marcushttps://chehomeopathy.com/FREE GIVEAWAYSAccess free The Home Prescriber Bookhttps://chehomeopathy.com/lp-funnel-hp-ebook-s-page/Access the free Home Prescriber Coursehttps://www.cheonline.co.uk/the-home-prescriber-courseJoin our Home Prescriber Group on Facebook herehttps://www.facebook.com/groups/1403255933427640
Coffea is a genus of flowering plants in the family Rubiaceae. Coffea species are shrubs or small trees native to tropical and southern Africa and tropical Asia. The seeds of some species, called coffee beans, are used to flavor various beverages and products. The fruits, like the seeds, contain a large amount of caffeine, and have a distinct sweet taste.
Sugar: the sweet, enticing ingredient we love to indulge in, but could it be harming your health more than you realize? In today's episode, we expose the shocking truth about sugar, its connection to major diseases, and how it can even lead to addiction. Join us as we discuss the eye-opening book Pure, White and Deadly, revealing the dark side of the sugar industry, from trade to the horrifying abuse of people on sugar plantations. Don't worry, we're not leaving you in the lurch – we'll also share some homeopathic remedies, like Sulfur, Calc Carb, Argentum Nitricum, Coffea, and Graphites, to help you manage those pesky sugar cravings.But that's not all, folks! We also delve into the basics of homeopathy – no need to feel overwhelmed as we emphasize the importance of taking it slow when learning about this alternative medicine. Discover how Saccharum has been used in homeopathic practice and how it can benefit those struggling with sugar cravings. Plus, get excited for Materia Medica Monday, our in-depth series exploring the properties and uses of various homeopathic remedies. This is one episode you won't want to miss, so tune in and empower yourself with knowledge on sugar and homeopathy! FIND ME!
It's hard to imagine our life without coffee, and humans all across the world can relate to this. But how on Earth did coffee become so popular? And what does it take for coffee to go all the way from a bean to the delicious Java in our cups? Coffee is a fruit that grows in medium-sized shrubs known as the Coffea plant – just like the ones you can see all over this place. It was discovered in Ethiopia back in the 15th century. It was only around the 17th century that coffee reached Europe, and it hasn't left ever since. Learn more about your ad choices. Visit megaphone.fm/adchoices
De la pizza au hummus en passant par le ceviche ou le roquefort, nos assiettes sont garnies de produits alimentaires qui racontent une histoire. Celle d'un savoir-faire, d'une expression identitaire régionale ou nationale, celle d'une industrie, mais aussi l'histoire plus large de la mondialisation et des mouvements de populations. Au micro de Céline Roduit, Sylvain Venayre, professeur d'histoire contemporaine à l'Université Grenoble-Alpes et co-directeur avec Pierre Singaravélou de "L'épicerie du monde: la mondialisation par les produits alimentaires du 18e siècle à nos jours", un ouvrage collectif qui retrace les ancrages, les voyages, les adaptations et réappropriations de 88 ingrédients et mets aussi communs que singuliers. Une série en collaboration avec le Festival Histoire et Cité (du 28 mars au 2 avril 2023 à Genève, Lausanne et Neuchâtel), sur le thème "Nourrir le monde". Photo: fruits de caféier (Coffea arabica) en cours de maturation. Les études génétiques sur le caféier Coffea arabica suggèrent qu'il est probablement originaire d'Éthiopie, dans la province de Kaffa où on le consommait sous différentes formes (boisson mais aussi aliment). Il y serait connu depuis la Préhistoire et n'aurait été transféré qu'au VIe siècle au Yémen, vers le port de Moka. (© FCRebelo/wikimedia)
The Sharvette Mitchell Radio Show | www.Sharvette.com Meet our guest: Coffe' Summers is a rising journalist and media enthusiast from Joliet, IL, whose goal in life is to wake up every morning doing what she loves and helping others do the same. Coffe' runs her own publication called Coffea. Coffea focuses on the lifestyles of growing entrepreneurs. She also has interviewed and covered stories on industry leaders such as Timeekah Murphy, Luxury Law, Lisa Price, Chrishon Lampley, and TJ Jackson. https://www.coffeamag.com/press-kit https://www.facebook.com/COFFEIMAN https://www.instagram.com/coffeiman/ https://twitter.com/coffeiman ✔Meet our host: Sharvette Mitchell is a Marketing Consultant that works with small businesses to enable them to build their platform so that they generate more revenue with increased visibility of their brand and business. She does this in a couple of ways by focusing on their positioning, visual branding, and marketing with one on one consulting, group coaching programs based on her trademarked framework, THE PLATFORM BUILDER®, speaking, book collaborations, and hosting conferences & retreats. Since 2008, Sharvette has hosted a weekly internet talk radio show - The Sharvette Mitchell Radio Show. She has been seen on CBS 6, The CW Network, and featured in publications such as Huffington Post & AARP. Learn more at www.Sharvette.com
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. Bonus episodes as well as ad-free episodes on Patreon. Find us on Instagram. Join us on Discord. Submit your relatives on our website Join the Book Club on Chirp Get some delicious COFFEE Learn more about your ad choices. Visit megaphone.fm/adchoices
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. Bonus episodes as well as ad-free episodes on Patreon. Find us on Instagram. Join us on Discord. Submit your relatives on our website Join the Book Club on Chirp Get some delicious COFFEE
In this episode we talk about:The class system in ColombiaSpecialty coffee shops in coffee producing countriesExtended fermentations, 500 hoursGermination of dry processed coffees, what is going on?Overview of the role of amino acidsHow do we measure stress in coffee cherries?Stressed grapes vs stressed coffee cherriesSupport the show on Patreon to join our live Discord hangouts.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Ukraine Resources:Ukraine DonationsRitualesDistrito CafeteroPergaminoDesarolladores De CafeStratification of ColombiaSocial Class in ColombiaWorld Bank Statistics on ColombiaRESEARCH PAPERSG. Bytof, SE Knopp, D Kramer, B Breitenstein, JH Bergervoet, SP Groot, D Selmar. Transient occurrence of seed germination processes during coffee post-harvest treatment. Ann Bot. 2007 Jul;100(1):61-6. DOI: 10.1093/aob/mcm068. Epub 2007 May 3.D. Kramer, B. Breitenstein, M Kleinwächter, D Selmar. Stress metabolism in green coffee beans (Coffea arabica L.): expression of dehydrins and accumulation of GABA during drying. Plant Cell Physiol. 2010 Apr;51(4):546-53. DOI: 10.1093/pcp/pcq019. Epub 2010 Mar 5.Cover Art by: Nick HafnerIntro song: Elijah Bisbee
We're offering up something a little different this week to all our Why Coffee friends, a brain-break in the form of a Why Coffee StoryTime. To ease input overload and doom scrolling, we join Joshua as he reads a coffee story. It's a mystical and magical origin story for Coffea arabica from 9th century Ethiopia, read from Standart magazine #22. May, G., (2021 February). Have you herd the one about the… Standart: Napkins, glitter and coffee, 22, 68 - 74....Music / Sound Effects Include:“Zanzibar” by Jones Meadow"Cat Meow and Purr" by SFX Producer “Kanakassi” by Sillaba“Bongos Accent Low” by SFX Producer “Baby Goats 9” by SFX Producer“So Much Better (Bubblegum Dance)” by Alphascan “Controlled Record Scratch 6” by SFX Producer"Harp Bliss 1" by SFX Producer"Fire Flame Crackle" by SFX Producer "Crunch Pasta Shells 5" by SFX Producer "Water Pour Liquid 1" by SFX Producer “Then I Go” by Damma BeatzSupport the show
(Paige - Coffee Enthusiast) In this episode, I had the honour to have Paige as my guest. She shared with me her interest in being a coffee enthusiast as her hobby. Definition: Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. Wikipedia contributors. (2021, December 4). Coffee. In Wikipedia, The Free Encyclopedia. Retrieved 06:14, December 14, 2021, from https://en.wikipedia.org/w/index.php?title=Coffee&oldid=1058598383 Paige's Links Website: https://www.idealcoffees.com/ Instagram: https://www.instagram.com/Idealcoffeeottawa/ Time For Your Hobby links: Website: Time For Your Hobby website (click to find Apple, Spotify, Google and more) Merch: TFYHpodcast (on Redbubble) Instagram: @timeforyourhobby Twitter: @tfyhpodcast Podchaser: Time For Your Hobby Patreon: Timeforyourhobby Email: timeforyourhobby@gmail.com If you like this episode and think it can be helpful to someone you are more than welcome to share it and leave a review. If you want to be on my podcast or have any questions at all, by all means, contact me through any of the platforms above. So until the next episode... make some time for your hobby. Shout out to my Patrons: Chess Talk (https://chesstalk.podbean.com/) Mélissa Sabrina Hughes Berry Take care,
In der Sonderreihe Coffee Economica unseres Podcasts hat Philipp Schallberger mit Experten aus der Kaffeebranche gesprochen, um die momentanen Herausforderungen in der Kaffeebranche besser einordnen zu können. Hier fasst er die Gespräche zusammen und schaut in die Zukunft.
Coffea canephora é uma espécie de café originária da África Ocidental. É cultivado principalmente na África e no Brasil onde é chamado às vezes de Conillon que é corruptela da palavra Kouiliou. É também cultivado no Sudeste asiático onde os colonizadores franceses o introduziram no final do séc. XIX. Para saber mais curta, ouça e compartilhe nosso podcast!
Mark Bolliger führt seit 2012 die Finca Rosenheim in Peru. Er ist Kaffeeproduzent, spricht offen und pragmatisch über das Leben eines Kaffeebauern im Zentrum Perus.
Hans Fässler ist Kaffee-Agronom und seit 38 Jahren weltweit unterwegs um Kaffeefarmen zu beraten. Er hat eine Farm in Tanzania geführt, für Nestlé die Kaffeeproduktion in China aufgebaut und für die Neumann Kaffee Gruppe ist er verantwortlich für die Firmen-eigenen Kaffeefarmen weltweit.
Andreas "Pingo" Felsen ist Mitgründer des Hamburger Kaffee-Kollektivs Quijote Kaffee. Quijote geht seit jeher einen eigenen Weg in der Spezialitätenkaffee-Branche. Sie finanzieren alle Ernten vor, das Team bezieht den gleichen Lohn und die Röstkaffees sind im Vergleich zu anderen Spezialitätenröstern günstig - und trotzdem, oder gerade deswegen, wächst Quijote weiter.
Ditemukan di Afrika pada pergantian abad ke-20, kopi excelsa adalah spesies yang unik, tangguh, dan produktif, meskipun kehadirannya minimal di pasar kopi global. Sedikit informasi tentang berapa banyak yang diperdagangkan, dipanggang, atau diseduh tersedia, karena hanya bergerak dalam jumlah yang sangat kecil. Sementara saat ini, excelsa dibudidayakan di Asia Tenggara (termasuk Vietnam dan Filipina) dan India, itu sebenarnya pertama kali ditemukan pada tahun 1903 di Afrika Tengah, di mana ia juga dikenal sebagai Coffea dewevrei atau dewevreié. Di Indonesia Kopi excels banyak dikenal di beberapa tempat, sebenarnya. Termasuk di Wonosalam Jombang Jawa Timur. Di kawasan hutan ini, kopi excels sudah di tanam di zaman colonial Hindia Belanda di tahun 1875. Bagaimana perkembangn kopi excfelsa sekarang. Ikuti kicau kami di KR534Broadcast.
Katharina Gerasch berät Kaffeeröstereien von klein bis gross. Sie hat einen tiefen Einblick und einen breiten Überblick auf die Rösterei-Landkarte und kennt die Sorgen und Nöten, die momentan herrschen. Als Kaffee-Sensorikerin versteht sie es, Geschmacksprofile mit Röstereien zusammen zu erarbeiten und die passenden Rohkaffees zu definieren.
Kleber Cruz kauft Rohkaffee für die GEPA ein. Schon seit 30 Jahren arbeitet er teilweise mit den gleichen Kooperativen und profitiert in dieser Zeit von der Loyalität, die er sich über Jahrzehnte erarbeitet hat.
Raphael Studer schaut zurück auf die letzten Jahre, analysiert messerscharf die momentane Preissituation in der Kaffeebranche und erklärt, welche Rolle die Börse dabei spielt.
Hello, welcome to our last episode of POEDING!!! Pada episode ini kita akan banyak membahas tentang kopi bersama Mas Syafiq Zusmi seorang roaster sekaligus Co-founder dari Kofind Roastery. Dalam podcast ini terdapat tips buat kalian yang ingin mencoba untuk minum kopi filter, seperti memilih biji kopi pertama hingga biji kopi mancanegara. Hope you guys enjoy this podcast and stay caffeinated
This week's remedy is Coffea. Learn all about why we associate the keyword "Insomnia" with this remedy. We will share an honest look into the remedies we have used in our home this week and I will also share two remedies that are our "go to" for colds and flu. Feel free to reach out to me with any questions or comments at honesthomeopathypodcast@gmail.com. I would love to hear from you and for us to journey together! This episode is sponsored by Anchor: The easiest way to make a podcast. https://anchor.fm/app https://www.boironusa.com/ https://youtu.be/enWRuWUs1Z8 --- Support this podcast: https://anchor.fm/honest-homeopathy/support
The coffee plant belongs to the Coffea genus with around 100 different species. Coffea Arabica is originally from Ethiopia and ... Read more The post How to Care For Coffee Plant appeared first on Plant Mom Care.
In dense tropical forests in Sierra Leone, scientists have rediscovered a coffee species not seen in the wild in decades — a plant they say may help secure the future of a valuable commodity that has been imperiled by climate change. The researchers said that the species, called Coffea stenophylla, possesses greater tolerance for higher temperatures than Arabica coffee, which makes up 56% of global production, or robusta coffee, which makes up 43%. The stenophylla coffee, they added, was demonstrated to have a superior flavor, similar to Arabica. Botanist Aaron Davis, who led the study published April 19 in the journal Nature Plants, said stenophylla was farmed in parts of West Africa and exported to Europe until the early 20th century before being abandoned as a crop after robusta's introduction. Many farmers throughout the world's coffee-growing belt already are experiencing climate change's negative effects — an acute concern for the multibillion-dollar industry. Arabica's flavor is rated as superior and brings higher prices than robusta, which is mainly used for instant coffee and coffee blends. But Arabica has limited resilience to climate change and research has shown its global production could fall by at least 50% by mid-century. Stenophylla grows at a mean annual temperature of 24.9 degrees Celsius — 1.9 degrees higher than robusta coffee and up to 6.8 C higher than Arabica coffee, the researchers said. The stenophylla rediscovery, Davis said, may help in the “future-proofing” of the coffee industry, which supports the economies of several tropical countries and provides livelihoods for more than 100 million farmers. While 124 coffee species are known, Arabica and robusta comprise 99% of consumption. “The idea is that stenophylla could be used, with minimum domestication, as a high-value coffee for farmers in warmer climates,” said Davis, head of coffee research at Britain's Royal Botanic Gardens, Kew. (Reuters) To be continued… This article was provided by The Japan Times Alpha.
Join me today to take a look into the current research and excitement around Coffea Stenophylla
Audiovortrag zum Thema Coffea_Arabica Simple und komplexe Fakten und Meinungen rund um dieses Thema aus dem Yoga Blickwinkel von Sukadev, dem Gründer des gemeinnützigen Vereines Yoga Vidya e.V. Dieser Audiovortrag ist eine Ausgabe des Naturheilkunde Podcast. Er ist ursprünglich aufgenommen als Diktat für einen Lexikonbeitrag im Yoga Wiki Bewusst Leben Lexikon. Zum ganzheitlichen Yoga kann man auch die Theorie von Karma und Reinkarnation dazu zählen. In Ayurveda Ausbildungen erfährst du mehr zum Thema Gesundheit und Prävention. Vielleicht magst du ja deine Gedanken dazu in die Kommentare schreiben. Anmerkung: Gesundheitliche Informationen in diesem Podcast sind nicht gedacht für Selbstdiagnose und Selbstbehandlung, sondern Gedankenanstöße. Bei eigener Erkrankung brauchst du einen Arzt oder Heilpraktiker. Hier findest du: Seminare mit Sukadev Seminarübersicht Yoga Vidya YouTube Live Kanal Online Seminare Video Seminare Yoga Vidya kostenlose App Yoga Vidya Newsletter Unseren Online Shop Schon ein kleiner Beitrag kann viel bewegen... Spende an Yoga Vidya e.V.!
Audiovortrag zum Thema Coffea_Arabica Simple und komplexe Fakten und Meinungen rund um dieses Thema aus dem Yoga Blickwinkel von Sukadev, dem Gründer des gemeinnützigen Vereines Yoga Vidya e.V. Dieser Audiovortrag ist eine Ausgabe des Naturheilkunde Podcast. Er ist ursprünglich aufgenommen als Diktat für einen Lexikonbeitrag im Yoga Wiki Bewusst Leben Lexikon. Zum ganzheitlichen Yoga kann man auch die Theorie von Karma und Reinkarnation dazu zählen. In Ayurveda Ausbildungen erfährst du mehr zum Thema Gesundheit und Prävention. Vielleicht magst du ja deine Gedanken dazu in die Kommentare schreiben. Anmerkung: Gesundheitliche Informationen in diesem Podcast sind nicht gedacht für Selbstdiagnose und Selbstbehandlung, sondern Gedankenanstöße. Bei eigener Erkrankung brauchst du einen Arzt oder Heilpraktiker. Hier findest du: Seminare mit Sukadev Seminarübersicht Yoga Vidya YouTube Live Kanal Online Seminare Video Seminare Yoga Vidya kostenlose App Yoga Vidya Newsletter Unseren Online Shop Schon ein kleiner Beitrag kann viel bewegen... Spende an Yoga Vidya e.V.!
In Sierra Leone, a team of researchers and agronomists have found traces of a wild coffee known as Coffea stenophylla. Farmed until the beginning of the 20th century, it used to be served to European high society. But due to its scarcity, it was gradually replaced by arabica and robusta strains. Forgotten by farmers, Coffea stenophylla was thought to have completely disappeared by 1954. The new find has generated much excitement in Sierra Leone because of its potential to revolutionise the global coffee sector. Our team reports.
The global coffee market is valued at over $450 billion a year and supports the economies of several tropical countries. About 100 million farmers depend upon coffee for their livelihoods. Coffee bushes grow best in a narrow range of temperatures. The existing coffee market is dominated by two species Coffea arabica and Coffea canephora, the […]
We're getting excited about some pretty serious science talk in this episode, we take a look at what Nestle's cooking up to save us from climate change, and about the recently rediscovered cousin of what we know as coffee that might be the delicious answer to rising temperatures in growing regions across the globe.Articles included in the episode:1. Global Coffee Report - Nestle Scientists discover new varieties 2. Sprudge.com - Coffea Stenophylla3. James Hoffman on Coffea Stenophylla4. Royal Botanic Gardens, Kew...Music / Sound Effects Include:"My Old Playground" by Power Druid"Then I Go" by Damma BeatzSupport the show
Dans ce nouvel épisode de Eat's Business, la revue de presse du Business de la Bouffe, Olivier Frey et Daniel Coutinho reviennent sur le “Coffea stenophylla”, cette variété de café résistante au réchauffement climatique avec la participation de David Nigel Flynn de Cafés Belleville, sur la composition des repas dans la station spatiale internationale, ainsi que sur un nouveau record de consommation de viande prévu pour 2021.Dans cet épisode, sont aussi évoqués l'essoufflement du secteur bio, l'impact des désordres climatiques sur le vin, et les conséquences internationales du changement d'alimentation des animaux chinois. Mauvais temps pour le bioLe Figaro, Coup de froid sur l’eldorado du bio, 25/04/2021Lancé en juin 2018, le programme "Ambition Bio 2022" s’était fixé pour objectif d’arriver à 15 % des surfaces agricoles françaises en agriculture biologique d'ici à 2022. Le ministre de l’Agriculture Julien Denormandie vient tout récemment d’admettre qu’il ne sera pas tenu. D’ailleurs, l’article précise qu'avec la crise, les consommateurs se ruent moins sur les produits bio et que, par conséquent, le rythme des conversions est à surveiller.Ainsi, dans les fruits et légumes, l’interprofession Interfel affirme que “les très nombreuses surfaces qui arrivent en fin de conversion ne sont plus en adéquation avec le tassement des ventes de fruits et légumes bio”. Dans le lait, les deux grandes coopératives Agrial et Sodiaal ont décidé de stopper les nouvelles conversions jusqu’à fin 2021 afin d’avoir “le temps d'absorber les surplus de volumes issus des dernières bascules en bio”. Le président d’Agrial est même catégorique lorsqu’il affirme “nous n'initions plus de conversions car les débouchés ne sont pas là”.Et comme l’explique Sabrina Laroche de chez Kantar Worldpanel, hormis lors du 1er confinement, la hausse des achats de produits bio a été moins forte que sur l'ensemble des produits de grande consommation ». Ceci a eu pour conséquence une stagnation de la part des produits bio dans les achats alimentaires en grandes surfaces en 2020 (à 5,6%). Au final, comme le résume Laurent Gradin d’Interfel, « la question, c'est de savoir si nous sommes à un palier ou à un plafond ». Une variété de café résistante au réchauffement climatiqueThe Economist, How to save coffee from global warming, 24/04/2021Voilà une bonne nouvelle pour tous les amateurs de café. Et celle-ci se nomme “Coffea stenophylla”.Il faut dire qu’avec le réchauffement climatique l’approvisionnement en café est de plus en plus en difficulté. The Economist nous apprend que le marché actuel du café est dominé par “Coffea arabica”, et “Coffea canephora”, plus communément appelé robusta.L'arabica est originaire des hauts plateaux d'Éthiopie et du Sud-Soudan. Il préfère des températures de 18 à 22°C. À mesure que les températures augmentent, le nombre d’endroits où il peut pousser diminue.Le robusta est originaire d'Afrique centrale et occidentale, et pousse à des altitudes plus basses. On pensait autrefois qu'il était capable de supporter des températures de 30°C, mais des travaux récents suggèrent qu'il ne s'épanouit pas au-dessus de 24°C. Par ailleurs, s’il représente la meilleure alternative à l’arabica, le robusta est tout de même gustativement inférieur.Néanmoins, comme l’explique le Dr Aaron Davis, qui travaille aux Jardins botaniques royaux de Kew, en Grande-Bretagne, on recense 124 espèces de café différentes qui existent à l'état sauvage. Si certaines d'entre elles poussent dans des conditions beaucoup plus sèches et beaucoup plus chaudes que l’arabica, “elles ont un goût dégoûtant”. Ainsi, lorsque ce dernier est tombé sur un article rédigé en 1834 par George Don, un botaniste écossais, mentionnant le “Coffea stenophylla”, cela a suscité son intérêt. Il a notamment découvert que le stenophylla pousse dans certaines régions de la Guinée, de la Sierra Leone et de la Côte d'Ivoire où la température oscille entre 24 et 26 °C. Il semble résistant à la chaleur, mais surtout les experts affirment que sa qualité est similaire à celle de l'arabica. Par conséquent, ce grain de café, que l'on croyait perdu à la fin du siècle dernier, pourrait donc bien sauver les amateurs de café.Pour ceux qui veulent aller plus loin sur le thème du café :le papier publié dans Nature Plants par Aaron Davis et ses co-auteurs est disponible icides statistiques et des graphiques animés que réalisés par Olivier Frey sur le marché mondial du café à découvrir ici pour connaître les principaux pays producteurs, exportateurs et importateurs. Conséquences des désordres climatiques sur le vinLes Echos, Climat : cinq questions sur le sort promis au vin français, 25/04/2021L’article répond à 5 questions pertinentes suite à l’épisode de gel de ce mois-ci.1. Le gel fait-il plus de dégâts dans la vigne que la grêle ou la sécheresse ? : comme la grêle peut tomber n'importe quand dans l'année, il n'y a pas de solution. La sécheresse est plus structurelle mais les épisodes de chaleur devraient se multiplier. Si la vigne supporte très bien le gel l'hiver jusqu'à moins 20 degrés quand elle est au repos, au printemps le gel est plus compliqué à gérer.2. Une vigne qui a gelé est-elle durablement abîmée ? :il existe des variétés de vigne qui peuvent refaire des bourgeons grâce à des rameaux secondaires mais ceux-ci font moins de fleurs et donc moins de raisins.3. Faut-il changer les cépages ? : sur ce point les mentalités évoluent. 4. Certains cépages sont-ils menacés de disparition ? : certains sont plus fragiles que d’autres car ils sont plus précoces et donc plus exposés au gel de printemps.5. Quelle est l'incidence du réchauffement sur la qualité du vin ? :la chaleur va augmenter le taux de sucre ainsi que le degré d'alcool. Qu'est-ce qu'on mange dans l'espace ?New York Times, It’s Dinner Time on the Space Station. Lobster or Beef Bourguignon?, 22/04/2021Le NYT s’est intéressé aux repas que Thomas Pesquet a emportés avec lui sur la station spatiale internationale. Entre le homard, le bœuf bourguignon, les galettes de pommes de terre aux champignons et les tartelettes aux amandes et aux poires caramélisées, comme l’a bien résumé Thomas Pesquet, “il y a beaucoup d'attentes lorsque vous envoyez un Français dans l'espace”.Comme l’illustre le NYT, les repas en atmosphère ont souvent été le parent pauvre des expéditions spatiales. En 1961, Youri Gagarine avait pour repas un pressé de boeuf réduit en purée ainsi que de la sauce au chocolat mais conditionnés dans des sortes de tubes de dentifrice. Quelques mois plus tard, John Glenn se contentait pour sa part d’avaler de la compote de pommes.Cette année, les astronautes dégusteront des plats préparés par trois institutions culinaires françaises (les chefs Alain Ducasse et Thierry Marx mais également Servair, la société de restauration qui travaille pour Air France). Comme le rappelle le NYT, les astronautes de la station spatiale ne vont pas manger du homard et du bœuf bourguignon tous les jours car ces plats seront réservés aux occasions spéciales comme les anniversaires.La nourriture à destination des expéditions spatiales doit répondre à quelques impératifs :La plupart des aliments sont lyophilisés, l'eau étant extraite, afin de réduire leur taille et leur volume.D'autres aliments sont chauffés à haute température pour tuer les germes, afin qu'ils puissent rester à température ambiante, enfermés dans des boîtes de conserve et des sacs en plastique, pendant quelques années avant d'être consommés.Elle ne doit pas être friable pour ne pas qu’elle se désintègre en morceaux qui pourraient être inhalés ou flotter dans l’air ambiant.Pour la santé des astronautes, les aliments sont généralement pauvres en sodium, en sucre et en graisses.Enfin, l'alcool est interdit, ce qui est, comme le dit bien le NYT, “un défi particulier pour la cuisine française qui fait la part belle au vin”. Parmi les futurs défis alimentaires dans l'espace : la cuisson et la culture de plantes. Cela deviendra crucial pour les missions plus longues, comme les voyages vers Mars, car il n’y aura pas de vaisseaux de ravitaillement. Des records de consommation de viande en 2021...MIT Technology Review, We’re on track to set a new record for global meat consumption, 26/04/2021Un article consacré à la viande qui va un peu à rebours de toute la frénésie autour des protéines végétales et des alternatives à la viande. Il fait notamment écho à l’appel de Bill Gates qui, dans son dernier livre, affirme que “tous les pays riches devraient passer au bœuf synthétique à 100%”.Tout d’abord, l’article rappelle que les terriens devraient manger plus de viande en 2021 que jamais auparavant. La FAO prévoit en effet que la consommation mondiale de viande augmentera de plus de 1% cette année et la croissance la plus rapide se produira dans les pays à revenu faible ou intermédiaire. Mais comme l’explique l’article, “il est peu probable que l'on puisse inverser cette tendance en essayant de détourner les goûts des gens de la viande”. En effet, même si aux États-Unis la consommation de bœuf par habitant a considérablement diminué ces dernières années, elle reste plus élevée que dans presque tous les autres pays.L’article passe ensuite en revue les différentes solutions existantes pour réduire l’impact écologique de la viande dans ce contexte.Si les substituts à la viande, que ce soit à base de protéines végétales ou de viande “cultivée”, semblent intéressants, l’article rappelle que ces alternatives “ne peuvent que modérément réduire la production animale”. En effet, il n'existe tout simplement pas de substituts à base de plantes ou de cellules dont le goût, l'apparence et la sensation sont similaires à ceux des morceaux de viande entiers comme des côtes de porc ou un onglet de boeuf. Et ces morceaux entiers représentent une part importante de la consommation de viande (40% de la consommation de bœuf aux États-Unis, par exemple).L’autre solution à ne pas négliger selon l’article est de trouver le moyen d'élever du bétail sans générer autant d'émissions de gaz à effet de serre. Des entreprises travaillent déjà sur des méthodes prometteuses permettant aux éleveurs de réduire leurs émissions (voir un exemple dans l’article suivant). Ainsi, selon l’article, l'intensification de la production bovine, par exemple en fournissant des aliments à base de plantes et en augmentant la productivité des pâturages, est l'une des meilleures possibilités de réduire l'utilisation des terres agricoles et les émissions au niveau mondial.Car comme le résume bien l’article “nous ne devons pas fonder nos espoirs sur la perspective de voir des milliards de personnes “arrêter de manger de la viande” d'un seul coup”. Moins de soja et de maïs pour l'alimentation animale en Chine - des conséquences internationalesReuters, Reshaping grain trade? China moves to change animal feed recipes, 21/04/2021La Chine fait désormais la pluie et le beau temps sur les principaux marchés agricoles mondiaux, et notamment sur celui des céréales. La Chine est notamment le premier acheteur mondial de maïs et de soja. Chaque année, la Chine consomme environ 175 millions de tonnes de maïs et importe près de 100 millions de tonnes de soja qui sont utilisés pour l'alimentation animale, selon les données du ministère de l'agriculture.Le ministère de l'agriculture chinois vient de publier de nouvelles directives recommandant de réduire la quantité de maïs et de soja dans l'alimentation des porcs et des volailles, Le ministère a ainsi déclaré que le riz, le manioc, le son de riz, l'orge et le sorgho pouvaient également remplacer le maïs, tandis que la farine de colza, la farine de coton, la farine d'arachide, la farine de tournesol, les drêches de distillerie, la farine de palme, la farine de lin, la farine de sésame et les sous-produits de la transformation du maïs constituaient de bonnes options pour remplacer la farine de soja. Ces nouvelles directives vont donc forcément impacter le flux des céréales au niveau mondial. Mais, selon des analystes, il est difficile de donner des estimations sur le niveau de la baisse de la consommation de maïs et de farine de soja qui fera suite à ces directives. Découvrez l’émission Eat’s Businesshttps://businessofbouffe.com/podcast-eats-business Pour vous abonner à la newsletter Eat’s Businesshttps://businessofbouffe.com/revue-de-presse-eats-business-newsletter
Coffee that tastes of light black tea — a good thing — and is able to cope with warmer climates.
Olá, querido ouvinte!Essa semana eu e a Kelly Stein do Coffea, conversamos com Néli Pereira, que é jornalista de formação, tendo trabalhado por mais de 20 anos em redações com da Band News, BBC Brasil e Londres, sempre tendo o Brasil como norte de seu trabalho, fez dois mestrados um em semiótica da cultura, e outro estudos culturais latino americanos, hoje ela desenvolve uma pesquisa como mixologista e bartender no universo dos ingredientes brasileiros e o uso deles na coquetelaria, trabalho que deve sair como livro até julho.Obrigado por nos acompanharem mais uma semana, um agradecimento especial a quem colabora com a nossa campanha de financiamento coletivo no APOIA.se, a partir de 10 reais você já pode estar contribuindo com este Podcast, em apoia.se/marchaesaipodcast. Espero que todos gostem do episódio até semana que vem e tchau!
Olá, Querido ouvinte!Estamos de volta com o primeiro plantão de notícias de 2021, como sempre estamos acompanhados pela Kelly Stein do portal Coffea, discutimos os recentes protestos contra o retorno de São Paulo a fase vermelha, o falecimento de Albert Roux e muitos outros assuntos que aconteceram nesse último mês.Obrigado por nos acompanharem mais uma semana, um agradecimento especial a quem colabora com a nossa campanha de financiamento coletivo no APOIA.se, a partir de 10 reais você já pode estar contribuindo com este Podcast, em apoia.se/marchaesaipodcast .
Podcasts do Ministério da Agricultura, Pecuária e Abastecimento do Brasil
O café da espécie Coffea arabica da região do Caparaó, localizada na divisa dos estados de Minas Gerais e Espírito Santo, recebeu o registro de Indicação Geográfica (IG). O reconhecimento do produto como IG, na espécie Denominação de Origem (DO) foi dado na terça-feira (2) pelo Instituto Nacional da Propriedade Industrial (INPI) A área geográfica envolve dez municípios capixabas e seis mineiros. Ao todo, são 16 municípios. A coordenadora de Indicação Geográfica de Produtos Agropecuários do Ministério da Agricultura, Pecuária e Abastecimento (Mapa), Débora Gomide Santiago, destacou que o reconhecimento vai agregar valor para o produto e a região. O trabalho de estruturação da IG para o registro contou com a participação de várias instituições e, principalmente, do engajamento dos produtores. O Mapa foi o responsável pela emissão do Instrumento Oficial, um dos documentos solicitados pelo INPI para o registro. Além disso, desde 2015, vem atuando na estruturação da IG. O presidente da Associação dos Produtores de Cafés Especiais do Caparaó (Apec), Jorge Araujo Santos, ressaltou a importância do reconhecimento vai trazer benefícios para a região. Hoje, existem dez indicações geográficas de cafés registradas no Brasil, sendo sete Indicações de Procedência (IP) e três de Denominações de Origem (DO). A Indicação Geográfica (IG) é um instrumento de reconhecimento da origem geográfica de um produto ou serviço. Por isso, é conferida a produtos ou serviços que são característicos do seu local de origem, que detêm valor intrínseco, identidade própria, o que os distingue dos similares disponíveis no mercado.
En esta cápsula, te cuento de las principales variedades de arábica en América. Además te explico qué son los híbridos F1 y la importancia de conocer las variedades de café. Sígueme a Instagram: ABC Barista y ahora en Facebook: Ana BC Barista --- Send in a voice message: https://anchor.fm/ana-bc/message
Tuli chats with Professor Michele Morgante, who is Full Professor of Genetics at the University of Udine in Italy and the Scientific Director of the Institute of Applied Genomics. There is a LOT of fascinating stuff in this episode. We cover everything from the evolutionary history of arabica, to the importance of genetic diversity, to the arabica 'mother tree', to oranges (which are a cross between pomelos and mandarins, by the way) and breeding via intentionally planting seedlings in radioactive soil. This is the paper discussed in the conversation: A single polyploidization event at the origin of the tetraploid genome of Coffea arabica is responsible for the extremely low genetic variation in wild and cultivated germplasm
Coffea Arabica Erfahre mehr über Coffea Arabica diesem Kurzvortrag von Sukadev Bretz, dem Gründer von Yoga Vidya. Hier findest du: Seminare mit Sukadev Seminarübersicht Yoga Vidya YouTube Live Kanal Online Seminare Video Seminare Yoga Vidya kostenlose App Yoga Vidya Newsletter Kochrezepte Ayurvedische Ernährung Forum Onlineshop Schon ein kleiner Beitrag kann viel bewegen... Spende an Yoga Vidya e.V.! » »
Coffea Arabica Erfahre mehr über Coffea Arabica diesem Kurzvortrag von Sukadev Bretz, dem Gründer von Yoga Vidya. Hier findest du: Seminare mit Sukadev Seminarübersicht Yoga Vidya YouTube Live Kanal Online Seminare Video Seminare Yoga Vidya kostenlose App Yoga Vidya Newsletter Kochrezepte Ayurvedische Ernährung Forum Onlineshop Schon ein kleiner Beitrag kann viel bewegen... Spende an Yoga Vidya e.V.! » »
Olá, querido ouvinte!No episódio dessa semana voltamos com mais um plantão de notícias, novamente com a participação da nossa amiga Kelly Stein do portal COFFEA, falando sobre os acontecimentos mais importantes da gastronomia nos últimos trinta dias, teve muita TRETA, notícias importantes, bizarras e muita coisa pouco relevante para sua vida.Um agradecimento especial a quem colabora com a nossa campanha de financiamento coletivo no APOIA.se, a partir de 10 reais você já pode estar contribuindo com este Podcast.
Olá, querido ouvinte!No Marcha e Sai dessa semana voltamos com o nosso Plantão de Notícias, dessa vez nós contamos com a participação da Kelly Stein lá do podcast Coffea, que vai nos ajudar a entender o que aconteceu na gastronomia nesse ultimo mês, que foi da Pandemia até o Pudim do Rodrigo Hilbert, passando pelas denúncias de racismo na ABRACERVA e o falecimento do grande cozinheiro Pierre Troigros.Muito obrigado por acompanhar o Marcha e Sai, se você gosta do nosso trabalho, por favor contribua com a campanha de financiamento coletivo do APOIA.se, e ajude a manter o podcast vivo. Redes Sociais :Coffea https://www.instagram.com/portalcoffea/
Son nom latin est Coffea arabica, famille des Rubiacées. Son origine: les zones montagneuses de lʹEthiopie, surtout la région de KAFFA. Les arbres lʹont dispersé en Europe et dans les pays arabes. Adopté très rapidement par les Italiens, surtout à Venise, il est arrivé dans cette ville en 1615. Si vous allez à Venise, ne manquez pas une visite au Café Florian (qui existe depuis 1720). Le nom "moca" vient du Yémen, du port MOKA. Vers 1400: le monde musulman a dit que cʹétait une boisson diabolique dʹoù lʹinterdiction décidée, mais pas mise en pratique par le Sultan du Caire. Aujourdʹhui: dans le café, on trouve des polyphénols, des polysaccharides et de la caféine. On aime boire le café torréfié. On a découvert plus de 800 molécules mises en évidence par chromatographie en phase gazeuse. Il faut monter à 200 degrés pour torréfier un café. Cela détruit une grande quantité des polyphénols, par contre la caféine est conservée. Le café est un antifatigue, certes, mais aussi, et cela a été récemment découvert, un remède qui peut prévenir le cancer de la prostate. Boire du café pourrait également diminuer les pertes de mémoire.
Bret Townsend joins me and gives a few tips about branding. She will also be featured in the Summer Quarter of Coffea magazine. Featured song: Isaiah Jaay - Natural. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
This segment tries to summarize the episode on the cultural heritage status of coffee for Ethiopians along with the supply and value chains for coffee in Ethiopia and reinforce the view that Ethiopians are pioneers of coffee culture. Coffee is both food and beverages as both coffee and tea drinks. Ethiopians love everything coffee and use the leaves, husks, and of course beans. As the cradle of Coffea arabica and mankind, there is nothing surprising about this. Coffee also started out as a social drink in Ethiopia and not commercial. It's also the reason why Ethiopians drink most of the coffee they produce rather than export it. This episode is a six segment part and will dwell on the main purpose of the podcast, i.e. presenting Ethiopians as the coffee people. Enjoy and much love from Addis ❣️
This segment provides the numbers behind our place in the global consumption space and highlights the view that Ethiopians are pioneers of coffee culture. Coffee is both food and beverages as both coffee and tea drinks. Ethiopians love everything coffee and use the leaves, husks, and of course beans. As the cradle of Coffea arabica and mankind, there is nothing surprising about this. Coffee also started out as a social drink in Ethiopia and not commercial. It's also the reason why Ethiopians drink most of the coffee they produce rather than export it. This episode is a six segment part and will dwell on the main purpose of the podcast, i.e. presenting Ethiopians as the coffee people. Enjoy and much love from Addis ❣️
This segment focus on the phenotipic or observable characteristics of Ethiopian coffees. It highlights the view that Ethiopians are pioneers of coffee culture. Coffee is both food and beverages as both coffee and tea drinks. Ethiopians love everything coffee and use the leaves, husks, and of course beans. As the cradle of Coffea arabica and mankind, there is nothing surprising about this. Coffee also started out as a social drink in Ethiopia and not commercial. It's also the reason why Ethiopians drink most of the coffee they produce rather than export it. This episode is a segment part and will dwell on the main purpose of the podcast, i.e. presenting Ethiopians as the coffee people. Enjoy and much love from Addis ❣️
This segment explores the five coffee cultivation systems of Ethiopians. Ethiopians are pioneers of coffee culture. Coffee is both food and beverages as both coffee and tea drinks. Ethiopians love everything coffee and use the leaves, husks, and of course beans. As the cradle of Coffea arabica and mankind, there is nothing surprising about this. Coffee also started out as a social drink in Ethiopia and not commercial. It's also the reason why Ethiopians drink most of the coffee they produce rather than export it. This episode is a six segment part and will dwell on the main purpose of the podcast, i.e. presenting Ethiopians as the coffee people. Enjoy and much love from Addis ❣️
This segment focus on the Ethiopian coffee ceremony and it's prominent role in their social and spiritual life. In all, Ethiopians are pioneers of coffee culture. Coffee is both food and beverages as both coffee and tea drinks. Ethiopians love everything coffee and use the leaves, husks, and of course beans. As the cradle of Coffea arabica and mankind, there is nothing surprising about this. Coffee also started out as a social drink in Ethiopia and not commercial. It's also the reason why Ethiopians drink most of the coffee they produce rather than export it. This episode is a six segment part and will dwell on the main purpose of the podcast, i.e. presenting Ethiopians as the coffee people. Enjoy and much love from Addis ❣️
This is a three segment series of Episode 3a. It presents coffee as a natural heritage of Ethiopians along with its value as an educational platform is explored. Ethiopia is considered the place of origin for both Coffea arabica and modern humans. Thus, as beautiful as the Kaldi's the goat herder story is in discovering coffee, it doesn't quite capture the essence of Ethiopian Coffees. An alternative story that makes our natural heritage and ingenuity of past Ethiopians as innovators in agriculture needs to be told. Enjoy and much love from Addis ❣️
It’s 4/20 today, so what better way to celebrate than a (pretty much) off-topic episode about two psychoactive plants most relevant in our lives? Since we’re a Seattle-based show, we’re obviously talking about coffee and marijuana! We discuss our relationships to Coffea arabica and Cannabis, their consumable products, and maybe some of our own experiences in growing them (when legally permissible, of course.) Our podcast is for entertainment and education, so please imbibe and garden responsibly!
Welcome to Recap, a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association. Now a pandemic, the COVID-19 outbreak continues to have a devastating impact on the coffee industry. Around the world, coffee shops, roaster/retailers, and factories have been greatly impacted by government-mandated closures to mitigate the virus' spread. As the situation continues to rapidly evolve, we are still waiting to understand the full impact of the pandemic on global supply chains and we watch with great concern as the virus is now appearing in coffee-growing countries. Many businesses are being forced to close their doors or operate in a limited capacity, highlighting the precarious position of service labor across our industry. This is an unprecedented situation for all of us, but we are heartened by the way communities are coming together to support each other and to make their voices heard. Over the coming weeks, the SCA will work to aggregate and amplify these community responses to this crisis. Significantly attended trade shows and specialty coffee community events have taken steps to postpone their events. The SCA recently announced the postponement of World of Coffee Warsaw, including the Warsaw World Coffee Championships, and the Melbourne World Coffee Championships in Australia. Re:co Symposium and the Specialty Coffee Expo, scheduled to take place in Portland, Oregon, US this April, are still pending postponement. Contradictory directions from the US federal and Oregon state government have left the SCA and the business partners who make these events possible every year in legal limbo. For a full statement, the most recent update, resources, and answers to frequently asked questions, please visit sca.coffee/covid19. The SCA will continue to update this page and its FAQ as the situation evolves and we receive new questions. Amidst our collective efforts to mitigate the spread of the virus' and its impact on communities around the world, companies and organizations are continuing important work on the sustainability of the coffee supply chain. On March 13, World Coffee Research released a study confirming that Arabica coffee--the main species that millions of people around the world consume daily--is the least genetically diverse major crop species in the world. The study confirms that Coffea arabica likely originated from a single plant between 10,000 and 20,000 years ago, providing clear, definitive evidence that Arabica's genetic diversity is even lower than previously thought. The results also confirm that recent approaches in coffee breeding programs worldwide, which look to related species in the Coffea family, are the best way to introduce the genetic diversity required to meet the challenges ahead. The government of Colombia will invest nearly $64 million in a newly-launched coffee stabilization fund. The fund will be used to fill the gap between the C market price and the cost of production by allowing growers to lock in a predetermined market price up to a year in advance of their harvest. According to Colombia's Finance Minister Alberto Carrasquilla, this will allow farmers to focus on growing the best coffee possible without worrying about price fluctuations. Folgers, the leading brand of regular ground coffee in the US, has adopted blockchain technology into its 1850 Coffee brand. Packaged with a QR code, consumers will be able to research and track the coffee in each canister by scanning the code into the “Thank My Farmer” app, a collaboration between tech-giant IBM and start-up Farmer Connect. The app is not the first to offer solutions to connect coffee producers with others in the supply chain: iFinca and Just Coffee Co. also use blockchain technology to help consumers trace their coffee's journey. Folger's adoption of Farmer Connect is a striking example of large industry players adopting a level of traceability previously broadly associated with the smaller scale of specialty coffee.If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening. Relevant Links: Updates on COVID-19 and SCA Events Specialty Coffee Community COVID-19 Resource Database World Coffee Research Study on the Genetic Diversity of Arabica Colombia invests in a newly-launched coffee stabilization fund Folgers adopts blockchain technology
This week, we're taking a break from the 2019 World of Coffee lecture series to share Recap's fifth episode. The Recap podcast offers a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association. Now a pandemic, the COVID-19 outbreak continues to have a devastating impact on the coffee industry. Around the world, coffee shops, roaster/retailers, and factories have been greatly impacted by government-mandated closures to mitigate the virus' spread. As the situation continues to rapidly evolve, we are still waiting to understand the full impact of the pandemic on global supply chains and we watch with great concern as the virus is now appearing in coffee-growing countries. Many businesses are being forced to close their doors or operate in a limited capacity, highlighting the precarious position of service labor across our industry. This is an unprecedented situation for all of us, but we are heartened by the way communities are coming together to support each other and to make their voices heard. Over the coming weeks, the SCA will work to aggregate and amplify these community responses to this crisis. Significantly attended trade shows and specialty coffee community events have taken steps to postpone their events. The SCA recently announced the postponement of World of Coffee Warsaw, including the Warsaw World Coffee Championships, and the Melbourne World Coffee Championships in Australia. Re:co Symposium and the Specialty Coffee Expo, scheduled to take place in Portland, Oregon, US this April, are still pending postponement. Contradictory directions from the US federal and Oregon state government have left the SCA and the business partners who make these events possible every year in legal limbo. For a full statement, the most recent update, resources, and answers to frequently asked questions, please visit sca.coffee/covid19. The SCA will continue to update this page and its FAQ as the situation evolves and we receive new questions. Amidst our collective efforts to mitigate the spread of the virus' and its impact on communities around the world, companies and organizations are continuing important work on the sustainability of the coffee supply chain. On March 13, World Coffee Research released a study confirming that Arabica coffee--the main species that millions of people around the world consume daily--is the least genetically diverse major crop species in the world. The study confirms that Coffea arabica likely originated from a single plant between 10,000 and 20,000 years ago, providing clear, definitive evidence that Arabica's genetic diversity is even lower than previously thought. The results also confirm that recent approaches in coffee breeding programs worldwide, which look to related species in the Coffea family, are the best way to introduce the genetic diversity required to meet the challenges ahead. The government of Colombia will invest nearly $64 million in a newly-launched coffee stabilization fund. The fund will be used to fill the gap between the C market price and the cost of production by allowing growers to lock in a predetermined market price up to a year in advance of their harvest. According to Colombia's Finance Minister Alberto Carrasquilla, this will allow farmers to focus on growing the best coffee possible without worrying about price fluctuations. Folgers, the leading brand of regular ground coffee in the US, has adopted blockchain technology into its 1850 Coffee brand. Packaged with a QR code, consumers will be able to research and track the coffee in each canister by scanning the code into the “Thank My Farmer” app, a collaboration between tech-giant IBM and start-up Farmer Connect. The app is not the first to offer solutions to connect coffee producers with others in the supply chain: iFinca and Just Coffee Co. also use blockchain technology to help consumers trace their coffee's journey. Folger's adoption of Farmer Connect is a striking example of large industry players adopting a level of traceability previously broadly associated with the smaller scale of specialty coffee.If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening. Relevant Links: Updates on COVID-19 and SCA Events Specialty Coffee Community COVID-19 Resource Database World Coffee Research Study on the Genetic Diversity of Arabica Colombia invests in a newly-launched coffee stabilization fund Folgers adopts blockchain technology
Nichole Tiernan, studying at Florida International University, with thoughts and reflections on coffee, Coffea arabica. Background Music: "Carefree" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/
Nichole Tiernan, studying at Florida International University, with thoughts and reflections on coffee, Coffea arabica. Background Music: "Carefree" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/
What are Smart Drugs? is there a Natural way to achieve the same effects? A new genre of world-class, full spectrum botanical ingredients combined together in one formula to deliver the cognitive results you have been waiting for. Leading the list of these clinically reviewed ingredients includes the well-researched, all-natural spearmint leaf, patented as Neumentix™, coupled with an extract of whole fruit from the Coffea arabica plant, patented as NeuroFactor™.Information presented in this podcast have not been evaluated by Health Canada or the FDA and are not intended to treat, cure, prevent or diagnosis any disease. Please read full disclaimer at BGangel.com
Hamad Al Sanousi is one of the founders of Coffea, a franchisee of Mubkhar, and has a lot more going on behind the scenes. He's a young, energetic person who seems to have the experience of someone twice his age. We really enjoyed getting to know him, and hope you do as well!
Olá, querido ouvinte!Essa semana o Marcha e Sai vem com um assunto que é paixão nacional, o café, para isso trouxemos alguém que entende tudo sobre o assunto, Kelly Stein Colunista da Barista Magazine, STIR Tea&Coffee Magazine, Standart Magazine, idealizadora do COFFEA e COFFEA Trips e colega podcaster do Coffea.Especificamente nesse episódio falamos sobre a relação do café com a cozinha profissional, é apaixonante conversar com alguém que entende tanto sobre algo como ela entede sobre café, sinceramente eu e o Rapha fomos meros ouvintes nesse episódio e não podia ser diferente, falando sério, de coração mesmo esse programa está demais, não deixe de seguir e acompanhar o trabalho da Kelly vale muito a pena.Rede Sociais:Coffea https://www.instagram.com/portalcoffea/https://www.instagram.com/coffeatrips/Kellyhttps://www.instagram.com/kellinhas/Marcha e Sai https://www.instagram.com/marchaesaipodcast/?hl=pt-brhttps://twitter.com/MarchaSai
This Week’s Geek – Tania Córdova: Iconic – https://www.ioimprov.com/e/iconic-81631081763/ Stork – https://www.ioimprov.com/shows/stork/ Carlos Angeles – https://www.facebook.com/Carlos-Angeles-345757126037809/ IG & Twitter – @tkcordova Topic Intro: (Source: Wikipedia – Coffee) Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species.…
Here's Part 2 to my coffee saga. Part 1 is found here: https://youtu.be/cqiUgBl83Hw So how did we discover this ubiquitous daily drug? The earliest credible evidence of coffee-drinking appears in Yemen in southern Arabia in the middle of the 15th century in Sufi shrines. It was here in Arabia that coffee seeds were first roasted and brewed in a similar way to how it is now prepared. Coffee seeds were first exported from East Africa to Yemen, as the Coffea arabica plant is thought to have been indigenous to the former. Yemeni traders took coffee back to their homeland and began to cultivate the seed. By the 16th century, it had reached Persia, Turkey, and North Africa. From there, it spread to Europe and the rest of the world.
#Coffee Drink DescriptionCoffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. The genus Coffea is native to tropical Africa and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean. Wikipedia Countries of origin: Yemen (drink), Ethiopia (plant) #Vegansteven vegan --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/vegansteven/message
We are delighted to announce that COFFEA is back with an English language episode featuring very special guest James Hoffmann! This episode was recorded in 2018, between James’ lectures at a Let’s Talk Coffee event in Cartagena, Colombia. We were lucky to have a quick chat with this co-founder of Square Mile Coffee Roasters and […]
Antes de lançar a nova temporada com conteúdo exclusivo e inédito, fazemos um convite: quer saber como o primeiro podcast de café do Brasil e o primeiro bilingue do mundo nasceu?! Foi na Fazenda Santa Isabel, na cidade de Ouro Fino – Minas Gerais, que a ideia realmente ganhou força. O projeto, porém, não seria […]
162 Liter Kaffee gönnen wir uns jedes Jahr. Dabei sind wir erstaunlich phantasielos: Meist trinken wir Coffea arabiaca oder Coffea canephora. Dabei gibt es zahlreiche weitere wilde Kaffeesorten. Doch die sind vom Aussterben bedroht.
A story about goats frolicking in a field - the discovery of coffee and a discussion of Coffea’s other major product, the fruit. In Caturra Tea or Coffee Fruit Tea, the fruit is used to make an herbal tea infusion. We discuss in a fun way.
Wereldwijd bestaan er meer dan honderd wilde soorten koffie. En meer dan de helft daarvan wordt met uitsterven bedreigd. Dat kan óók uw probleem worden. Want ondanks alle bijzondere buitenlands namen op de verpakkingen, drinken wij maar twéé soorten koffie. Coffea arabica en Coffea canephora. We kunnen die wilde neefjes en nichtjes weleens hard nodig hebben om ook in de toekomst koffie te blijven drinken. Wij praten erover met Reinout Havinga, hoofd tuin en collectie bij De Hortus in Amsterdam.
Audiovortrag mit einigen Gedanken und Überlegungen zu Coffea Arabica. Einige Überlegungen rund um Coffea Arabica in dieser kurzen Abhandlung. Eine Ausgabe des Naturheilkunde Podcasts von und mit Sukadev Bretz, Yogalehrer bei Yoga Vidya. Anmerkung: Gesundheitliche Informationen in diesem Podcast sind nicht gedacht für Selbstdiagnose und Selbstbehandlung, sondern Gedankenanstöße aus dem Gebiet der Naturheilkunde. Bei eigener … „Coffea Arabica“ weiterlesen
There are many varieties of the Arabica coffee (Coffea arabica) plant. Just like different apples or different wine varieties, coffee varieties look different and produce coffee that tastes different. In the early 18th century Arabica coffee plants were taken from their native Ethiopia and planted throughout the world. When this happened the genetic and phenotypic diversity narrowed dramatically. The first Arabica coffee variety planted outside of Ethiopia, Typica, remains the most common variety today. However, there are a handful of common varieties, each with their own unique story and flavor profile. This episode will discuss Typica, Bourbon, Maragojipe, Caturra, Catimor, Catuai, Timor Hybrid, Mundo Nuovo, Jamaica Blue Mountain, Kona, and Geisha varieties. This is part 2 of a two-part series on Arabica coffee varieties. In this episode we will discuss the individual varieties of coffee. How do coffee buyers identify the different varieties when visiting coffee farms? How are the common coffee varieties similar and how are they different? What are some classic flavor characteristics of each variety? Check out this episode to find out!
Arabica coffee (Coffea arabica) originated in the highlands of Ethiopia. It didn’t take long for humans to discover the stimulating effects of the fruit and beans of the coffee tree. Coffee quickly spread and became a global beverage as early as the 16th century after the Ottoman Empire conquered the Arabian Peninsula. Its rising popularity made coffee extremely valuable. The European powers, particularly the Dutch and French, set up coffee plantations on their colonies throughout the world. Just like different varieties of the apple tree or wine grape, Arabica coffee has many varieties that produce coffee cherries and beans with their own unique appearance and flavor. In its native homeland of Ethiopia the coffee tree has thousands of different native varieties. However, as coffee was transported from Ethiopia and planted elsewhere there was a narrowing of the genetic diversity. The result is that a small handful of varieties make up the majority of coffee produced today. This episode is part 1 of a two-part series on Arabica coffee varieties. In this episode we will discuss the history of coffee and how it spread from Ethiopia to the rest of the world. Part 2 of this series will then discuss the individual varieties of coffee.
Arabica coffee (Coffea arabica) is the most common type of coffee in the world. While it is the most delicious, diverse, and prized type of coffee, Arabica is also difficult to grow and sensitive to growing conditions. However, Arabica coffee is just one of 100 different species of coffee plant. Several other species of coffee, including Robusta coffee (Coffea canephora) are also grown for commercial use. This episode will cover the differences between Arabica coffee and Robusta coffee. Learn about the history, growing conditions, and flavor profile of each coffee species.
The Coffee story, a vision of a World Drink that has kept its Patrons wide awake and ready to face the day.
The Coffee story, a vision of a World Drink that has kept its Patrons wide awake and ready to face the day.
00:00:00 - Patrick and Ryan are joined by Justin "The Yeti" Yeakel who has a new paper in Nature Communications about a model he and his co-authors have developed about starvation and body size in mammals, turns out, bigger is generally better. The interview was conducted during Justin's commute, so the connection comes and goes, but it's always good to catch up with one of the originals. You can follow Justin on Twitter (@jdyeakel) and check out his lab's website here. And if you want to read more about big ideas in ecology, check out James Brown's seminal book Macroecology. 00:44:56 - Saying goodbye to Justin is so upsetting we need a drink. But first, Justin (safely off the road) sends us a quick audio update with a drink of his own, the Go West! IPA from Anchor Brewing Company. Next up, Patrick runs with the big dogs and enjoys a 9% collaboration Brown IPA from Heavy Seas and Stone, but Ryan one-ups him per usual with a 10% Higher Ground from Franklin's. You can't win, Patrick, he has the high ground. 00:52:12 - For our second segment, Ryan chats with Dr. Eloise Marais from the University of Birmingham about her idea to use the GPS in a smartphone to dynamically track a person's exposure to air pollution. The first attempt had some interesting hiccups but shows promise. You can read the abstract from her AGU talk here, and check out Eloise's lab website here. 01:25:22 - PaleoPOWs are a lot like air pollution; you can't avoid it no matter how far you run. First up, we are thrilled to have Jeff C. on board as a patron, and he lets us know a little about his story with geology, including some unfortunate discrimination. Sorry to hear about that, but glad you found a better place still in STEM. Jeff also get's a thesis, which in this case is: Hothouse techniques to develop ideal allometric size-constrained pollution resistant Coffea arabica beans: Hothouses for cold beans. Thanks again, Jeff! Next, Cliff E. wanted us to know about the Mammal March Madness based on an NPR article he read, spearheaded by Prof. Katie Hinde and an all-around swell idea! Patrick's geochemistry students are getting ready to produce some podcasts, you can listen to the last class' episodes on Soundcloud here. And Ryan is giving a talk at the Soaring Ridge Craft Brewers in Roanoke, VA as part of the Science Museum of Western Virginia's STEM Tavern series on April 11th, so come on by if you're in the area! More cool rewards await you if you decide to support us on Patreon! Music for this week's show: One Call Away - Charlie Puth Higher - Creed No Particular Place To Go - Chuck Berry
There is an art to everything. Once you discover the secret to bringing out the subtle flavor in your daily cup of coffee -Coffea arabica (Arabica) or Coffea canephora (Robusta), your morning becomes a magical ritual. See acast.com/privacy for privacy and opt-out information.
ATENÇÃO: ESSE NÃO É UM EPISÓDIO! Essa é na verdade uma gravação feita durante o primeiro evento Experiência COFFEA, que aconteceu no dia 11 de novembro de 2017 em parceria com as ONGs BASE Sociedade Colaborativa e Casa da Cultura Brasileira. O conteúdo da palestra Café como Ferramenta Social – Fazedores de Café foi tão […]
When it comes to coffee, what do you think of when I say "Brazil"? Chances are good that some of the things that come to mind are, in fact misconceptions. On today's episode, Kelly Stein, Host of the Brazilian coffee podcast, Coffea, helps us explore the true bounty and quality that Brazil has to offer, dispel myths that plague the country, and gives us actions we can take to properly relate the coffee of Brazil. The information in this interview can be applied to all coffee and I hope we can walk away from this conversation having a different mindset toward both Brazil and the way we approach origins on the whole. Enjoy! COFFEA links: http://portalcoffea.com/ https://www.facebook.com/portalCOFFEA/ https://www.instagram.com/portalcoffea/ I highly recommend this special episode in English: What you should know about Brazilian coffee. http://portalcoffea.com/episodes/ep-03-what-you-should-know-about-brazilian-coffee/ OTHER LINKS IN ENGLISH: http://portalcoffea.com/episodes/coffea01-verticalization-in-coffee/ http://portalcoffea.com/episodes/ep-02-brazilian-women-in-coffee/ http://portalcoffea.com/episodes/ep-03-what-you-should-know-about-brazilian-coffee/ http://portalcoffea.com/episodes/ep-04-coffee-seasonality-in-brazil/ If you want to know my work at the magazines: STIR Tea&Coffee http://stir-tea-coffee.com/topics/kelly-stein/ Barista Magazine http://www.baristamagazine.com/baristas-brazil/ http://www.baristamagazine.com/history-coffee-science-brazil/ http://www.baristamagazine.com/brazil-great-coffee-science/ http://www.baristamagazine.com/10-minutes-martha-grill/
2017-05-01 Special EnglishThis is Special English. I'm Mark Griffiths in Beijing. Here is the news.More than 3,100 government officials have been held to account for the poor implementation of pollution control measures. Environmental problems have been uncovered in all seven provincial level regions included in the environmental inspections by the central authorities. Inspectors have conducted their month-long reviews in Beijing, Shanghai and Chongqing municipalities as well as in other provinces since late November. The performance audits exposed more than 15,000 violations.The inspection reports featured the complaint that governments have not focused enough attention on the environment. The failure has resulted in worsening air and water quality in some areas. In one case, Gansu province in northwest China made plans to control air pollution, but inspectors found that it had not fully implemented the measures. The province has failed to meet its air pollution reduction targets for 2014 and 2015. Inspectors also found a lack of assessment in Beijing, where seven districts failed to meet targets for 2014. The municipality did not release information or punish the officials responsible. This is Special English.China's manned submarine Jiaolong has gone through a dive simulation in Hainan Province to prepare for a deep descent in the South China Sea.The submarine stayed underwater for 18 minutes in the drill before returning to its support ship. The crew completed tasks including underwater training, practical operation and emergency escape.The ship's forthcoming South China Sea dive is part of the second stage of China's 38th ocean scientific expedition. The expedition will last for around four months.Officials say the drill was necessary to test the equipment and personnel. Currently the Jiaolong's "technological status" is stable and the cooperation among various departments is smooth.The submarine completed a deep-sea operation in the northwestern Indian Ocean earlier this year. It will also conduct surveys in the Yap Trench and the Mariana Trench.Named after a mythical dragon, the Jiaolong reached its deepest depth of 7,062 meters in the Mariana Trench in June 2012. You're listening to Special English. I'm Mark Griffiths in Beijing.China has begun a series of changes to the rules regarding permanent residence for foreign nationals in the country.A plan has been issued by the Ministry of Public Security. The "foreigner's permanent residence card" will be renamed as the "foreigner's permanent residence identity card".Similar to the identity cards used by Chinese citizens, foreigners' identity information will be embedded in the chips on the machine-readable cards. The information will be shared by railways, airlines, insurance agencies, hotels and banks.The old version cannot be read by machines, and foreigners often face difficulty in identity authentication. The reform aims to provide foreigners with easier access to public services.The new card can be obtained at the original registration authority, while the old version can still be used until the expiry date. Related technical work is expected to be finished by June, and then foreigners can apply for the new cards.Last year, 1,600 foreign nationals became permanent residents of China, an increase of 160 percent over the previous year. This is Special English.China is aiming to increase the scale of its cloud computing industry by more than 2.5 times from 2015 levels by 2019.According to a new government plan, the scale of the cloud computing industry will be expanded to 430 billion yuan, roughly 62 billion U.S. dollars, by 2019. The action plan was issued by the Ministry of Industry and Information Technology.Other targets include making breakthroughs in core technology, increasing cloud computing in manufacturing and government affairs, and strengthening the global influence of Chinese cloud computing companies.The ministry expects that two to three Chinese cloud computing companies will lead the global market within three years. It says cloud computing should be a strong support for China's manufacturing and Internet industries and help other social and economic sectors.The ministry pledged to enhance cloud computing network security and improve security regulation and relevant laws, as many users from key industries are still hesitating due to safety concerns.In the next three years, China will help boost cloud computing technology and encourage local governments to work with leading cloud computing companies to build public service platforms.You're listening to Special English. I'm Mark Griffiths in Beijing.Chinese search engine Baidu has succeeded in using artificial intelligence to reconnect a man with his family 27 years after he was abducted.The company is working with a charity group dedicated to connecting missing children and their families. Baidu uses its cross-age facial recognition program to analyze pictures of abducted children and identifies potential matches through the comparison of selected facial features. The missing children's pictures were uploaded by the victims and their birth families. Thirty-three-year-old victim Fu Gui was born in Chongqing Municipality in western China. He was abducted in 1990 and later transferred to Fujian Province in southeastern China. He registered in 2009, and his birth family did the same in early 2017.Baidu's facial recognition program was able to draw up a short list of potential identities for the man from pictures uploaded to the site, and a DNA test later verified the correct match.Baidu has around 200 million sample pictures that it uses to improve the sensitivity and accuracy of its facial recognition program, which can be over 99 percent accurate.Baidu's founder and CEO Robin Li says artificial intelligence systems, including facial recognition, could be used to help find missing children. The company has suggested that there should be a central database with missing children's information installed. You're listening to Special English. I'm Mark Griffiths in Beijing. You can access the program by logging on to crienglish.com. You can also find us on our Apple Podcast. Now the news continues.Psychologists at the University of Manchester in Britain have revealed that they have come up with a new way of helping people overcome their fear of spiders.Dr. Warren Mansell says rather than encouraging arachnophobias to face their spider fears, which is the current approach of many therapists, giving people control over how much they approach or avoid what they are afraid of is more likely to help.Mansell based his findings on a theory known as Perceptual Control Theory. The study was published in Journal of Anxiety Disorders.People with a fear of spiders sat in front of a screen and they themselves were able to control how close or distant the spider would appear.He said Perceptual Control Theory predicts that it is vital for a client to have control over their experience of important elements of the environment including the sources of threat. He said control itself is pivotal for health and well-being.The team recruited a large sample of people with high levels of spider fear and asked them to list their reasons for avoiding spiders but also their reasons for approaching spiders.After completing a simple task, people reported avoiding spiders less in their everyday lives two weeks later, despite their fear, and without any prompting to do so.You're listening to Special English. I'm Mark Griffiths in Beijing.A new study suggests that when Coffea arabica plants were subjected to even short-duration heat waves, they became unable to produce flowers and fruit. This means there would be no coffee beans and no coffee to drink.Researchers from the United States investigated how leaf age and heat duration affected Coffea arabica's recovery from heat stress during greenhouse testing. The study found that the younger "expanding" leaves were particularly slow to recover compared to mature leaves, and that none of the plants that endured the simulated heat waves produced any flowers or fruit.Coffea arabica is the dominant coffee-plant species on the globe. It grows in 80 countries in four continents in the tropics, accounting for 65 percent of the commercial production of the 9 billion kilograms of coffee consumed globally each year.The findings emphasized how sensitive Coffea arabica is to temperature. The leaf temperature is higher than the surrounding air temperature, which is a realistic result of global climate change.This is Special English.A British researcher says governments worldwide should invest in global approaches to learn how carbon capture and storage works, which is a realistic way of reducing carbon emissions. That's according to a commentary published online recently by the journal Nature Energy.David Reiner from the University of Cambridge, author of the commentary, said that like many new technologies, it is only possible to learn what works and what doesn't by building and testing demonstration projects at scale. He argues that by giving up on carbon capture and storage instead of working together to develop a global "portfolio" of projects, countries are turning their backs on a key part of a low-carbon future.Reiner says carbon capture and storage works by separating the carbon dioxide emitted by coal and gas power plants, transporting it and then storing it underground so that the carbon dioxide cannot escape into the atmosphere.However, the technologies have fallen out of favor with private and public sector funders in recent years. Corporations and governments worldwide, including most recently the UK, are abandoning the same technology they championed just a few years ago.The researcher says there are several reasons why carbon capture and storage seems to have fallen out of favor with both private and public sector funders, including costs, commercial pressure and timescales, as well as a lack of international cooperation.You're listening to Special English. I'm Mark Griffiths in Beijing.A special edition of the "Ukraine-China" magazine has been launched to mark the 25th anniversary of the establishment of diplomatic relations between China and Ukraine. The magazine features celebration remarks by the leaders of the two countries, as well as expert opinions on the historical path and the current state of China-Ukraine friendly relations.The publications highlight topics including the strategic partnership between China and Ukraine, interregional cooperation, trade and economic relations, as well as collaboration in science and education.The "Ukraine-China" magazine was first published in 1999 by the Kiev-based Institute of Oriental Studies. It was previously issued on an irregular basis, and became a periodical this year.This is Special English.An exhibition featuring conventional craftsmanship in Anhui Province has opened to the public at Beijing's Palace Museum.The exhibition showcases 85 works by 20 successors of national intangible cultural heritage from the eastern Chinese Province. The items on display include ink stones, ink and brush pens, lacquer ware and bamboo carvings. In ancient times, most calligraphy supplies used by Chinese emperors came from Huangshan city in the province. The Palace Museum and the city government launched a workshop last year, aiming to promote the craftsmanship and tourism development in the city.Mount Huangshan is a UNESCO World Natural Heritage site. It is known for its elegant architecture and high-quality green and black tea.That is the end of this edition of Special English. To freshen up your memory, I'm going to read one of the news items again at normal speed. Please listen carefully.（全文见周六微信。）
The Common Octopus, or Octopus Vulgaris, is the most studied of all octopus species. But all that studying has found so many differences between some, which could mean the Common Octopus is possibly as many as ten different species.Why coffee has caffeine: An international team of scientists has sequenced the genome of Coffea canephora, one of the main sources of coffee beans. By analysing its genes, they were able to reconstruct how coffee evolved to make caffeine.The availability of camera-phones and an increased mainstream interest in photography has led to the discovery of new insect species and behaviours. And the metadata stored with digital photographs provides a wealth of information for modern naturalists.Engineers at Hong Kong Polytechnic University have created a fabric knitted with electronic circuits that can be worn, washed, stretched, and even shot!
"CBR 161: Strong, Black, and Beery","Coriander, Cardamom, Caraway, Grains of Paradise; Brewers have added many seeds to their beers over the years. But perhaps none are as distinctive as the seeds (or "beans") of the Coffea family of trees. Hulled and roasted, these beans form the foundation for one of other most widely drunk beverages in the world. Today we taste five coffee beers and see, once again, what the humble coffee bean has to offer. Beers: Lagunitas Cappuccino Stout [BA] Peak Organic Espresso Amber Ale [BA] Ballast Point Victory at Sea [BA] Williamsburg Alewerks Coffeehouse Stout [BA] Troegs JavaHead Stout [BA] Rankings: jeff - lagunitias, peak, ballast, coffehouse, javahead greg - coffeehouse, ballast, peak, lagunitias, javahead Preshow - homebrew pale ale Postshow "
"CBR 161: Strong, Black, and Beery","Coriander, Cardamom, Caraway, Grains of Paradise; Brewers have added many seeds to their beers over the years. But perhaps none are as distinctive as the seeds (or "beans") of the Coffea family of trees. Hulled and roasted, these beans form the foundation for one of other most widely drunk beverages in the world. Today we taste five coffee beers and see, once again, what the humble coffee bean has to offer. Beers: Lagunitas Cappuccino Stout [BA] Peak Organic Espresso Amber Ale [BA] Ballast Point Victory at Sea [BA] Williamsburg Alewerks Coffeehouse Stout [BA] Troegs JavaHead Stout [BA] Rankings: jeff - lagunitias, peak, ballast, coffehouse, javahead greg - coffeehouse, ballast, peak, lagunitias, javahead Preshow - homebrew pale ale Postshow "
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