The French Press uses a metal sieve. And this sieve lets fine particles of coffee slip through. Because of this, the coffee is cloudy.
It stands to reason, if you use a coarser grind you’ll have fewer fine particles. Then your coffee will be less cloudy, right?
But if the grinds are bigger you’ll have to brew it longer—it will just take more time to get all the goodness out. And so voila!, we have the 4-minute French Press—a coarse grind soaking away for 4 long minutes, and that’s what everybody remembers.
And here’s the reality: a.) your coffee is still going to be cloudy; b.) your coarse grind will not extract evenly or completely; c.) the temperature in your brew chamber will fall well below where it should be, and d.) you’ll be bored. Anyway, that's what I was thinking through one 4-minute session.
So for a French Press, in defiance of all logic and tradition, I use a normal grind size—the same as for a paper-filtered coffee. I let it pre-infuse for 15 seconds, then fill up the tank; that takes another 15 seconds. I wait a minute. Then I press it slowly; there’s another 10 seconds. So I’m in for about a minute and a half, the same as any pourover or immersion brew.
Then I pour a cup, inhale the fragrance, take a sip, and read about someone far away, watching her coffee grounds drifting by, looking at her watch, sighing…
Epiphanie Mukashyaka--the namesake of our \"Epiphanie\" coffee--was honored at the 7th annual Business Excellence Awards in Kigali, Rwanda earlier this year. She was named \"Entrepreneur of the Year.\"
Epiphanie founded Bufcoffee Ltd in 2003, helping restore the coffee industry after the Rwandan war and genocide. She is an incredibly dynamic business woman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee sector and beyond.
The Business Excellence Awards are presented by the Rwandan Development Board.
At first COVID-19 spread with unrestricted exponential growth. But it was met with a massive global lockdown as never before seen in human history, saving tens or even hundreds of millions of lives.
The economic cost was heavy. The next wave must be met with greater precision at a lower cost. Researchers at U.C. Berkeley studied 12 primary tactics and found that some are more effective than others.
In the U.S., for example, social distancing and home isolation were most effective.
Work from home, quarantine positive cases, and closing businesses played a lesser role.
School and church closures and travel bans, on the other hand, could not be linked to any \"flattening of the curve.\"
This study reviewed over 1700 individual actions taken across 6 countries to determine which policies were most effective.
This research is a critical first step in managing the next phase of the COVID-19 pandemic. We must battle the virus without causing unrestricted damage to our economy. We can only do this if we know what actions are effective and which are not.
Photo: Chris Montgomery on Unsplash
This coffee is named after Epiphanie Mukashyaka, who developed the coffee washing stations at Nyrusiza and Remera. She lost her husband and many members of her family in the Rwandan Genocide of 1994. The whole region was adrift.
Epiphanie proved to be a driving force in reviving the local coffee industry. She has a head for business, and a single-minded focus on quality. Here she is with her son Sam, who now runs the operations in Kigali.
A new study says filtered coffee may have advantages for your health.
Use a paper or cloth filter in a pourover, Aeropress, siphon, Chemex, or other filter method.
The upshot: filtered coffee is better for you than no coffee (15% lower mortality from any cause). But if you don't filter it, you may be healthier going without.
This study, published April 22, followed 1/2 million people for over 20 years.
\"Unfiltered coffee contains substances which increase blood cholesterol. Using a filter removes these and makes heart attacks and premature death less likely,\" said study author Dag Thelle, of the University of Gothenburg, Sweden. Cafestol and kahweol are the chemicals in question--they are found lingering in the oil droplets and fine sediments of coffee, and so they're found in any unfiltered coffee, such as the French press, but also Greek and Turkish coffee, which are boiled.
Source: Coffee Consumption and Mortality from Cardiovascular Diseases... European J of Preventative Cardiology
Welcome to 40x50, a Global Warming channel from Peace River and GeoMotion. We found we were hearing more and more about Global Warming, but couldn't get a clear picture. 1.5 degrees by 2050? OK, but what does that mean? So here's 40x50: cut 40 billion tons of CO2 by 2050. Basically, that's the big number.
We'll try to break that down and tie some of the key elements into a road map. 40 billion tons of CO2 equivalents are currently being dumped into the atmosphere each year. We need to get that number down radically by 2050. To get there we'll need a better map than we've got so far. Stay tuned--we're just getting this off the ground, so there's lots more to come!
Half of the world's Global Warming Gases come from 3 sources: China, U.S., and Europe. They're marked in red -- try guessing how many billion tons they produce before you touch the graph segments.
The global target is to cut 40 billion tons a year by 2050. 19 billion come from these 3 sources.
Only 3 other countries are over a billion tons a year: India, Russia, and Japan.
Ten countries count for the yellow slice of the pie, and 150-or-so others make up the rest.