STiR coffee and tea magazine

20 STiR coffee and tea / Issue 6, 2018 (December / January 2019) created is small but researchers are energized by the discovery. The experimentation, coordinated with researchers in Colombia, showed that the process also would remove contaminants from the sludge-like watery remains. "The farmer will be getting a little bit of energy coming from the waste they are throwing away," Claudio Avignone Rossa, a systems microbiologist at the university, told The Guardian. "So, the environment will be cleaner. The finances of the farm will be improved." This is not the first time coffee waste has been repurposed for energy. Compressed materials, often called "biologs," can be burned. This energy, however, is being converted from liquid waste, researchers said. The microbial fuel cells created by the researchers are about the size of a soft drink can and can be produced in containers ranging from stainless steel or ceramics and plastic boxes. US New Hawaiian Hybrid After 20 years of development, a new coffee hybrid has been created on the Hawaiian island of Kona. Mamo, meaning descendant in the Hawaiian language, was developed over five generations of coffee plants, according to a statement from Green- well Farms in the Kona region. It was created using two distinctive arabica coffee parents – Maragogype and Mokka. Maragogype, the "ma" in Mamo, is known for its big coffee beans. Mokka, the "mo" in Mamo, is recognized for its smaller beans that produce quality cuppings. The research and development were conducted by Greenwell Farms, the Hawaii Agriculture Research Center, and the Hawaii Coffee Growers Association. "Our primary objective was cupping quality," Tom Greenwell said in a statement. "After the initial planting, we narrowed it down and chose to work with one variety – Mamo. We've taken Mamo to a fifth generation, about one generation away from having a pure strain." "It's the right combination of genetics, perfect growing conditions in Kona and the commitment to a long- term outcome that makes Mamo such an exciting variety," said Chifumi Hagai of the Hawaii Agriculture Research Center. Coffee Quality Institute graders have evaluated Mamo for taste and aroma and scored the coffee between 84.5 and 85.5, the Greenwell Farms statement said. Hot Healthier Than Cold? Hot coffee is healthier than cold brew, new research shows. Cold brew has grown in popularity in part because the drink is marketed as having lower acidity than its warm counterpart. Researchers at Jefferson University in Philadelphia, Penn., discovered, however, that the acidity in the two drinks is the same. In addition, hot coffee provides higher levels of antioxidants. Antioxidants are substances that may protect cells against the effects of free radicals — molecules produced when your body breaks down food or is exposed to tobacco smoke and radiation, medical professionals say. Free radicals may play a role in heart disease, cancer, and other diseases. "Coffee has a lot of antioxidants, and if you drink it in moderation, research shows it can be pretty good for you," Megan Fuller, a Jefferson University chemist and study co-author, said in a university announcement. "We found the hot brew has more antioxidant capacity." In the study released Oct. 30 on the website Nature.com, researchers tested light-roast coffee from Ethiopia, Colombia, Myanmar, Mexico, and Brazil. Results indicated the pH levels of both cold and hot coffee were very similar. Researchers referred to the rapid growth of cold brew sales and consump- tion and noted marketing claims positioning cold brew as an option to avoid gastrointestinal problems or heartburn triggered by acidity. The study concluded the marketing claims were not valid. There is no clear link between hot coffee and gastrointestinal problems or heartburn, according to researchers. "This study suggests that the hot brew method tends to extract additional non-deprotonated acids in comparison to the cold brew method. These acids may be responsible for the higher antioxidant activities observed in hot brew coffee samples," the authors wrote. in their paper. "Additionally, the chemical composition of hot brew coffee may be more diverse and complex than that of cold brew coffee. Additional research is needed to fully understand any possible differences in the health effects of coffee as a function of brewing temperature and time. The lower antioxidant capacity in cold brew coffees may decrease the chemoprotec- tive benefits known to be associated with hot brew coffees." Merger Making Money The merged Keurig Green Mountain and Dr Pepper Snapple, now known as Keurig Dr Pepper (KDP) reported third-quarter sales were up 140% to $2.7 billion. Operating income in the company's coffee systems division rose 45% to $344 million during the first financial period since the merger became final in July. Previous year sales were $288 million. Net sales for coffee systems were $1.053 billion compared to $1.14 billion during the prior year. Volume grew 2.5% but price realization fell 1.7%. The volume figures include 3% growth in pods and 8% growth in brewers sold. The company added Tim Hortons and Panera to its pod portfolio of 125 owned, licensed, and partner brands The company said it is on track to earn $11 billion in the current fiscal year. Starbucks HQ Layoffs About 350 corporate Starbucks employees lost their jobs in November as the coffee giant made moves to streamline opera- tions, the Seattle Times reports. Most of those affected worked in the company's Seattle offices. No layoffs reportedly occurred at the retail store level. The cutbacks, c.e.o. Kevin Johnson said in an email to employees Nov. 13, "came as a result of work that has been eliminated, deprioritized, or shifting way of working within the company." Starbucks is trying to find efficiencies in its operations and refocus its priori- ties, the Times reports. The company recently reorganized some of its European business and reached an agreement with Nestle for the marketing and sale of consumer packaged goods.

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