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//-->A P R / M AY 2 0 1 6 # 2 0T H E C O F F E E L OV E R ’ S M AG A Z I N ESINGLE-SERVECAPSULESCould the future ofspeciality coffee liein a pod?Page 30The designers makingsure you drink coffeein stylePage 36BEAUTIFULCERAMICSWe explore apartnership madein taste heavenPage 44COFFEE &CHOCOLATESEARCH: CAFFEINEMAGSo you are a barista? Nice. We are thecompany that invented oat drink. Alsorather nice. And now we have gone andcreated an oat drink that you can foamand that tastes absolutely amazing incoffee. We don’t think it is anywherenear as sweet as soy nor does it feel asheavy as milk and like all of our Oatlyproducts, it’s totally plant based.This means that it can be enjoyed bythose with milk allergies or nutallergies or lactose intolerance and byall of our vegan and non-vegan friendswho have moved beyond the concept ofcow’s milk. And if you are interestedin doing your bit for the planet to keepit livable in the future, you mightlike to know that this barista editionoat drink cuts carbon dioxide emissionsby 69% compared to cow’s milk. Not bad.But seriously, this is an ad whichmeans it is pretty one sided. Perhapsyou would like to try Foamable Oat Drinkout for yourself, analyse the taste orcreate some art with it and see if itperforms to your standards. If so, getin touch right here: coffee@oatly.com orvisit us at the London Coffee Festival.CONTENTS040609222630WELCOMEA letter from the team atCaffeineMeet this issue’s contributorsThe latest news, views and brewsHow can cafés ensure they get thebest milk for the fairest price?Join us on a tour of the best coffeeshops the Mexican capital has to offerOur team puts the latest speciality podsto the test and asks if they’ll ever replacemore traditional brew methods3640444650GLORY GLAZEWITH THANKSTHE GRINDMeet the country’s leading ceramicistswho are redefining the coffee cupIs it possible to bridge the gap betweenspeciality and commodity?We sacrifice our waistlines to try the bestcoffee-infused chocolates on the marketWorkhouse Coffee is no longer the lonespeciality coffee shop on Reading’s streetsDiscover what James Hoffmannreallythinksabout coffee (and bubble tea)MIDDLE-GROUND COFFEECHOC-A-BLOCKTHE WHITE STUFFMEXICO CITYNEIGHBOURHOOD WATCH10 QUESTIONSCOFFEE CAPSULESAMELIA HALLSWORTHCAFFEINE -3- A P R / M AY 1 6W E LC O M EEditorChloë Calloweditorial@caffeinemag.comFounder / Creative directorScott Bentley, Bentley Creative Ltdoffice@caffeinemag.com020 3086 8443 (ext 3)SubeditorJo WilliamsAdvertising managerNicholas Sykesadvertising@caffeinemag.com020 3086 8443 (ext 1)Print / distributionCPUK Print PublishingContributorsDavid Burrows, Amelia Hallsworth,Merlin Jobst, Alex Kitan,Derek Lamerton, Jamie Lau,Michaela Pointon, Gary Smith,Phil Wain, Brian WilliamsWith thanks toLinda Bloomfield, Jeremy Challender,Cocoa Runners, Tsunoi Cooper,Billy Lloyd, Union Hand-Roasted,Workshop CoffeeSubscriptions / back issuesAvailable from caffeinemag.comFollow us@caffeinemagLike usfacebook.com/caffeinemagSee usinstagr.am/caffeinemagRead usbit.ly/caffeinemagzterCaffeineISSN 2397-1231©2016. Published six times a year byBentley Creative Ltd, Sherwood Way,Bromley BR4 9PB; bentleycreative.comCoffee with aconscience?Terms like sustainability, ethics and fairtrade get bandiedabout the speciality coffee industry a lot these days. Weuse such words to show we care, to differentiate us from themultinational coffee behemoths. But are we doing all we canto uphold their meanings?In this issue, we take a closer look at the emerging trend ofspeciality coffee capsules (page 30), a term that would have beenconsidered an oxymoron only a few months ago. Beyond howthe coffee actually tastes, the major issue is the amount of wastesuch systems create. How are coffee companies that tradeon their eco credentials working to solve such problems?Coffee pods aren’t the only sustainability problem in the industry.Takeaway coffee cups are currently in the spotlight, a problemCaffeinelooked at in 2014. Thanks to chef-turned-eco-warrior HughFearnley-Whittingstall, this mountain of unrecycled waste hasgained national attention (page 10). Further industry own goals havecome in the form of Nestlé’s latest product “innovation” Coffee-To-Go cups, which allow you to make coffee in a takeaway cup in thecomfort of your own home. What’s wrong with a mug?When it comes to fairtrade, the industry has made huge stridesin relation to coffee producers. But what about the dairy farmerswho supply the other major ingredient in our favourite drinks.We investigate the challenges for cafés and producers in sourcinggood-quality milk at a fair price on page 22.Elsewhere, we discuss the gap between speciality and mainstreamcoffee (page 40) and ask what can be done to bring a decent cup ofcoffee to every high-street outlet. Well, we can dream…TheCaffeineteamCAFFEINE -4- A P R / M AY 1 6JOHANNES ORTNER VIA FLICKRCaffeinemagazine is printedon 80gsm uncoated paper byPensord. Any material submittedtoCaffeinemagazine is sent atthe owner’s risk. Neither BentleyCreative Ltd nor its agents acceptany liability for loss or damage.Reproduction in whole or anypart of any contents ofCaffeinemagazine without prior permissionof the publisher is strictlyprohibited.Caffeineis printed onFSC® certified paper. All detailscorrect at time of going to press. [ Pobierz całość w formacie PDF ]
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//-->A P R / M AY 2 0 1 6 # 2 0T H E C O F F E E L OV E R ’ S M AG A Z I N ESINGLE-SERVECAPSULESCould the future ofspeciality coffee liein a pod?Page 30The designers makingsure you drink coffeein stylePage 36BEAUTIFULCERAMICSWe explore apartnership madein taste heavenPage 44COFFEE &CHOCOLATESEARCH: CAFFEINEMAGSo you are a barista? Nice. We are thecompany that invented oat drink. Alsorather nice. And now we have gone andcreated an oat drink that you can foamand that tastes absolutely amazing incoffee. We don’t think it is anywherenear as sweet as soy nor does it feel asheavy as milk and like all of our Oatlyproducts, it’s totally plant based.This means that it can be enjoyed bythose with milk allergies or nutallergies or lactose intolerance and byall of our vegan and non-vegan friendswho have moved beyond the concept ofcow’s milk. And if you are interestedin doing your bit for the planet to keepit livable in the future, you mightlike to know that this barista editionoat drink cuts carbon dioxide emissionsby 69% compared to cow’s milk. Not bad.But seriously, this is an ad whichmeans it is pretty one sided. Perhapsyou would like to try Foamable Oat Drinkout for yourself, analyse the taste orcreate some art with it and see if itperforms to your standards. If so, getin touch right here: coffee@oatly.com orvisit us at the London Coffee Festival.CONTENTS040609222630WELCOMEA letter from the team atCaffeineMeet this issue’s contributorsThe latest news, views and brewsHow can cafés ensure they get thebest milk for the fairest price?Join us on a tour of the best coffeeshops the Mexican capital has to offerOur team puts the latest speciality podsto the test and asks if they’ll ever replacemore traditional brew methods3640444650GLORY GLAZEWITH THANKSTHE GRINDMeet the country’s leading ceramicistswho are redefining the coffee cupIs it possible to bridge the gap betweenspeciality and commodity?We sacrifice our waistlines to try the bestcoffee-infused chocolates on the marketWorkhouse Coffee is no longer the lonespeciality coffee shop on Reading’s streetsDiscover what James Hoffmannreallythinksabout coffee (and bubble tea)MIDDLE-GROUND COFFEECHOC-A-BLOCKTHE WHITE STUFFMEXICO CITYNEIGHBOURHOOD WATCH10 QUESTIONSCOFFEE CAPSULESAMELIA HALLSWORTHCAFFEINE -3- A P R / M AY 1 6W E LC O M EEditorChloë Calloweditorial@caffeinemag.comFounder / Creative directorScott Bentley, Bentley Creative Ltdoffice@caffeinemag.com020 3086 8443 (ext 3)SubeditorJo WilliamsAdvertising managerNicholas Sykesadvertising@caffeinemag.com020 3086 8443 (ext 1)Print / distributionCPUK Print PublishingContributorsDavid Burrows, Amelia Hallsworth,Merlin Jobst, Alex Kitan,Derek Lamerton, Jamie Lau,Michaela Pointon, Gary Smith,Phil Wain, Brian WilliamsWith thanks toLinda Bloomfield, Jeremy Challender,Cocoa Runners, Tsunoi Cooper,Billy Lloyd, Union Hand-Roasted,Workshop CoffeeSubscriptions / back issuesAvailable from caffeinemag.comFollow us@caffeinemagLike usfacebook.com/caffeinemagSee usinstagr.am/caffeinemagRead usbit.ly/caffeinemagzterCaffeineISSN 2397-1231©2016. Published six times a year byBentley Creative Ltd, Sherwood Way,Bromley BR4 9PB; bentleycreative.comCoffee with aconscience?Terms like sustainability, ethics and fairtrade get bandiedabout the speciality coffee industry a lot these days. Weuse such words to show we care, to differentiate us from themultinational coffee behemoths. But are we doing all we canto uphold their meanings?In this issue, we take a closer look at the emerging trend ofspeciality coffee capsules (page 30), a term that would have beenconsidered an oxymoron only a few months ago. Beyond howthe coffee actually tastes, the major issue is the amount of wastesuch systems create. How are coffee companies that tradeon their eco credentials working to solve such problems?Coffee pods aren’t the only sustainability problem in the industry.Takeaway coffee cups are currently in the spotlight, a problemCaffeinelooked at in 2014. Thanks to chef-turned-eco-warrior HughFearnley-Whittingstall, this mountain of unrecycled waste hasgained national attention (page 10). Further industry own goals havecome in the form of Nestlé’s latest product “innovation” Coffee-To-Go cups, which allow you to make coffee in a takeaway cup in thecomfort of your own home. What’s wrong with a mug?When it comes to fairtrade, the industry has made huge stridesin relation to coffee producers. But what about the dairy farmerswho supply the other major ingredient in our favourite drinks.We investigate the challenges for cafés and producers in sourcinggood-quality milk at a fair price on page 22.Elsewhere, we discuss the gap between speciality and mainstreamcoffee (page 40) and ask what can be done to bring a decent cup ofcoffee to every high-street outlet. Well, we can dream…TheCaffeineteamCAFFEINE -4- A P R / M AY 1 6JOHANNES ORTNER VIA FLICKRCaffeinemagazine is printedon 80gsm uncoated paper byPensord. Any material submittedtoCaffeinemagazine is sent atthe owner’s risk. Neither BentleyCreative Ltd nor its agents acceptany liability for loss or damage.Reproduction in whole or anypart of any contents ofCaffeinemagazine without prior permissionof the publisher is strictlyprohibited.Caffeineis printed onFSC® certified paper. All detailscorrect at time of going to press. [ Pobierz całość w formacie PDF ]