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The Hindu
4 days ago
- Business
- The Hindu
Coffee flavour wheel in Indian languages for baristas and farmers
At his Barista Training Academy in Panchsheel Park, New Delhi, Vinny Varghese is brewing more than just good coffee — he is creating an inclusive vocabulary for how we talk about it. Last year, the seasoned barista and co-founder translated the globally recognised Coffee Flavour Wheel into Hindi, which took him 10 days to complete. Now, he is expanding the project to six more Indian languages, including Tamil, Malayalam, Punjabi, Assamese, and Bengali. For each regional version, Vinny — known in the coffee community as Binny — has collaborated with connoisseurs from those linguistic and cultural backgrounds to ensure accuracy and authenticity. 'The idea is to help Indian coffee lovers and professionals connect more deeply with the beverage, in their own language,' he says. Originally developed by the Specialty Coffee Association in 1995 in US, the Coffee Flavour Wheel is a detailed chart that helps classify and describe different coffee flavours based on taste and aroma. It is widely used by roasters, baristas and enthusiasts to articulate a brew's profile, and to help customers better understand their preferences. Binny breaks it down: 'There are three levels to the wheel. The innermost circle consists of nine broad categories — sweet, floral, fruity, sour, green, other, roasted, spices, and nutty/cocoa. The second layer refines these into more specific descriptors like citrus fruits, berries or dried fruit under the fruity umbrella. The outermost circle offers even finer nuances pinpointing the exact flavour notes in each category.' With these translations, the once-intimidating flavour lexicon becomes far more approachable. What inspired Vinny to reimagine the Coffee Flavour Wheel in Indian languages? The answer, as with most things in coffee, lies in making that taste accessible. 'At the Barista Training Academy, many of our students aren't fluent in English, nor are they familiar with global flavour references like 'blueberry' or 'green apple',' he says. 'But they know jamun. They know amla. The idea was to create something relatable, so that whether you're a barista, a farmer, or someone who enjoys coffee, you can understand what you're tasting in your own words.' Each chart is translated into colloquial versions of Hindi, Tamil, or whichever language it is being developed in — dialects and phrasing that students actually use. This is no stiff textbook translation. 'So where the original flavour wheel says 'roast', the Hindi version might say bhuna hua or halka bhuna hua,' Vinny explains. 'For a dark roast, we've gone with jala-hua, not because it's literally burnt, but because it conveys that familiar smoky, acidic sharpness.' For now, the regional flavour wheels are displayed at the Barista Training Academy for its students. English versions sit side by side with their Indian counterparts, giving learners the context and confidence to describe what they are tasting. The flavour wheels in select regional languages are currently available at the Barista Training Academy.
Tom's Guide
01-07-2025
- Business
- Tom's Guide
Sage's latest release is the drip coffee maker we've all been waiting for, and it's only £249
Sage is the king of the U.K. coffee scene, and while it's best known for its espresso machines, the brand also offers a number of excellent drip machines which make refined pour-over, and come at a comparatively affordable price. Perhaps Sage's best-known drip coffee maker is the Precision Brewer, and eight years after its initial release, Sage has given it a well-deserved upgrade. Meet The Luxe Brewer. Retailing at £249, the Luxe Brewer features a range of new features including a strong brew and even cold brew concentrate setting, but the feature I'm most excited about is its removable water tank. Users of the original Precision Brewer will know that it can be annoying to have to use a jug to top up your coffee maker, so this simple update will make an instant difference to the user experience. The next generation of Sage's Precision Brewer, the Luxe Brewer features SCA (Specialty Coffee Association) Golden Cup standards and offers versatile brewing options, including Cold Brew and even Custom settings. The Luxe Brewer already launched in the U.S., where it has both a thermal jug and a glass carafe. This U.K. launch is called the Luxe Brewer Thermal, offering a double-walled carafe that will insulate your coffee for four hours without any additional heat. Which is better for flavour, as hot plates can degrade the taste of your brew. Carafe aside, Sage has added a jazzed-up new interface to the Luxe Brewer, which allows you to tweak your bloom volume, bloom time, brew temperature and flow rate for full control of your coffee. There's also a range of pre-set modes: Gold Cup Standard and even Cold Brew. I don't know about you, but it's been a few weeks since I touched a hot coffee, so the addition of a cold brew setting is very welcome! Get instant access to breaking news, the hottest reviews, great deals and helpful tips. We'll be testing the new Sage Luxe Brewer in the weeks to come, but in the meantime you can buy it direct from Sage for £249. That's actually less than the OG Precision Brewer, which sounds like a pretty good deal to me.
WIRED
28-06-2025
- Business
- WIRED
Breville's Luxe Brews Great Drip Coffee—and Makes Real-Deal Cold Brew
The new Breville Luxe Brewer is designed for hot coffee. It makes excellent, subtle, hot drip coffee. But it also does something that almost no other fancy coffee maker on the market achieves. It makes real cold brew coffee—the sweet and gentle stuff, the cool elixir of smooth summers and milky heaven. The Luxe is part of a new generation of drip coffee makers that has helped transform drip coffee from bitter office fuel into a subject for connoisseurship. The Luxe's predecessor, the Precision Brewer, was one of only a handful certified by the Specialty Coffee Association to brew drip coffee according to narrow benchmarks on temperature and extraction. The Luxe, though not yet certified, brews according to these same exacting criteria. The Luxe achieves this feat through a whole lot of technical sophistication. This means PID temperature controllers, tightly controlled flow rates, programmable algorithms for different water volumes, and the same thermocoil heating technology and pump you'd use to make espresso. But the Luxe makes cold brew, blessedly, by leaving it alone. Real cold brew is made only with coffee, water, and time. Messing with this formula, or hurrying it up, never quite gives you the real thing. The Luxe gives you the real thing—holding room-temp water and coffee grounds in suspension for as long as 24 hours before releasing it into a waiting carafe. In a world of coffee makers desperate to screw up cold brew, leaving it alone amounts to wild innovation. I haven't seen this function in any coffee maker not made by Breville. The device isn't perfect, of course. There are some quirks. But the Luxe is an impressive machine that keeps Breville in the conversation when it comes to the best drip coffee devices out there. The Fast Drip Photograph: Matthew Korfhage Before we return to cold brew, let's talk drip coffee. It's good. The Luxe is a handsome device, and also a big one: It makes 12 cups of coffee in a batch, as big as the biggest office brewers but much more gentle and precise in how it brews big-batch coffee. The device is programmable in most of its particulars. By clicking the settings option, coffee geeks are free to create their own custom criteria, modulating the brew temp to an accuracy of a single degree. Other settings adjust the size and time of a pour-over-style bloom, and the flow rate of coffee through a shower-style brew head. But most people won't bother. If you press the 'brew' button, the device will sense the amount of water in the removable water reservoir and brew accordingly. For small-batch coffee below 20 ounces, you'll use a conical basket insert and conical paper filters. For larger batches, you'll use flat-bottom filters and the default flat-bottom brewing basket.
South China Morning Post
23-06-2025
- Business
- South China Morning Post
Coffee revolution brewing to meet Asia's growing demand
When Stuart Wee entered the coffee industry, he did so to fix what he saw as a fatal flaw in speciality coffee shops, mainly, that 'they don't seem very special any more'. Advertisement Today, the co-founder of Singapore's immersive Restaurant Absurdities and its minimalistic Asylum Coffeehouse has adopted a strategy of quality and innovation, going so far as to spend two years developing his own roast using a cutting-edge, low-energy digital roaster from Taiwanese company Rubasse. A barista makes latte art at Singapore's Asylum Coffeehouse. Photo: courtesy Asylum Coffeehouse 'Speciality coffee is still a niche product,' says Wee, 'so the challenge is to get the customer to try new products that aren't just high-volume milk-based ones.' That there's a demand for such innovation in coffee is hardly surprising. Many markets within the Asia-Pacific region are relatively mature, driving demand for new offerings, but the region is also set to become the fastest-growing coffee market in the world over the next few years, growing at a compound annual growth rate of 5.2 per cent, almost twice that of other regions, according to Mordor Intelligence market research. Last year, the Specialty Coffee Association held the inaugural World of Coffee Asia convention in Busan, South Korea, while the second edition took place in Jakarta, Indonesia, last month. Advertisement The Asia-Pacific region is home to a large cohort of young consumers with high disposable incomes, for whom, says Wee, 'coffee is increasingly seen not just as a treat but as an image product that appeals to the region's growing middle and upper-middle classes. This is why there's so much more choice in coffee now'.
Yahoo
16-06-2025
- Business
- Yahoo
High-Impact Workshops and Lecture Series Announced for World of Coffee Geneva 2025
Actionable Learning Opportunities Focus on the Specialty Coffee Value Chain GENEVA, SWITZERLAND / / June 16, 2025 / The Specialty Coffee Association (SCA) is proud to unveil the education program at World of Coffee Geneva, taking place June 26-28, 2025, at Palexpo SA. Over 60 free lectures and 25 hands-on workshops empower professionals across the specialty coffee value chain and provide the tools and knowledge they need to innovate, adapt, and lead in the global coffee industry. "This year's education program is all about practical, forward-thinking learning that meets the moment," said Kim Elena Ionescu, Chief Strategy & Insights Officer at the SCA. "Our Lecture Series, which is free of charge to attendees, is designed to inform, inspire, and connect the global coffee community, while our fee-based workshops offer a deeper dive into key topics and skills that complement SCA's certificate programs."Early registration for the World of Coffee Geneva Workshops is strongly encouraged. The 25, 2.5-3.5 hours workshops include the following: Thursday, June 26, 2025 Crafting Connections: A Market-Readiness Workshop for Green Coffee Producers & Exporters Regenerative Thinking: A Design Thinking Toolkit for Specialty Coffee Crafting Exceptional and Sustainable Coffee Blends Hiring and Training: Building Strong Foundations for a Growing Team Your Coffee Data Made Easy: Build your Business Intelligence Dashboard for Better Decisions Beyond the Beans: How to Craft Stories to Connect with Your Buyer Boost Your Social Ventures: Sustainable Project Funding through Crowdfunding Sensory Training: Unlocking Coffee's Full Potential Friday, June 27, 2025 Mastering Sensory Skills: A Hands-On Approach to Specialty Coffee Evaluation Taste with Your Eyes: How Color Impacts Flavor (and Willingness to Pay?) The Evolution of Coffee Brewing: Geography, Flavor, and Culture Taste, Describe, Create: Applying the CVA Descriptive Form to Coffee Blend Creation Coffee Business Growth Masterclass: Navigating Consolidation with Strategic Action Savoring Diversity: A Workshop on Coffee Species Genetics and Flavor Exploration Building your Own Pricing Impact Assessment to Support Smallholder Livelihoods Where Did That Charge Come From? A Roaster's Guide to Coffee Costs Saturday, June 28, 2025 Fundamentals of Green Coffee Buying Level Up Your Leadership: Management for Multi-Site Operators Infused at Origin: Understanding and Experiencing Infused Coffees The World of Coffee Geneva complimentary Lecture Series will explore urgent and emerging topics across three thematic tracks: Science, Business, and Sustainability. Science sessions include a diverse range of topics exploring chemistry, sensory qualities, and innovations in coffee research. These sessions are: Unraveling Cup Quality of Wild Varieties and Half-Wild Hybrids Conserved at the Coffee Genebank by the Agronomic Institute (IAC) in Brazil; Electrochemical Measurement and Modification of Coffee; Past, Present, and Future of Cupping; Impact of Decaffeination on Coffee Quality - A Chemistry Perspective; Sensory and Chemical Impact of the Presence of Black and Sour Physical Defects; Hot & Cold Value Assessment: Comparative Sensory Profiling of Cold, Hot, and Gentle Brewed Coffees Using Descriptive Techniques; An Exploration of Coffee Brewing Habits Through Netnography and Means-End Chain Analysis; Exploring the Impact of Nitrogen Injection on Cold Brew Quality: Extraction Levels, Caffeine, and Chlorogenic Acid Concentration; and Exploring Coffee Acidity: A Flavoromics Perspective. Business sessions include a variety of topics that address both the current landscape and future direction of the specialty coffee industry. These sessions are: What is Specialty Coffee?; Coffee Consolidations: Smart Strategies for Small Companies to Scale Up (ver. 2.0); Staying Ahead of the Curve: Leveraging Coffee Industry Trends for Success; The Great Coffee Price Breakaway; Building Customer Loyalty: Lessons From Scaling Nairobi's First Specialty Coffee Subscription Service; Global Coffee Supply Chain: Overcoming Logistics Disruptions; Global Trends in Specialty Coffee: How Shops Around the World Engage Consumers Through Design, Experience, and Communication; and The Evolution of Coffee Culture in Ukraine: Challenges, Adaptation, and Future Prospects. Sustainable sessions include a range of impactful topics focused on environmental responsibility, social equity, and collaborative strategies within the coffee industry. These sessions are: Results from the Latin America Coffee Carbon Footprint Baseline Study and the Impact of Industry-Wide Collaboration for Carbon Footprint Baselining; Circular Economy and Regenerative Agriculture: Toward Living and Prosperous Incomes; The Role of Women in the Sustainable Development of the Coffee Industry: The Case of Rebuild Women's Hope Cooperative in the Democratic Republic of Congo; Carbon Footprint in Brazilian Coffee: Measurement and Reduction Strategies; Toward Equitable Compliance: Making Mandatory Human Rights and Environmental Due Diligence Work for All; Closing the Living Income Gap: Collaborating on Prices, Efficiency, and Value Distribution in the Honduran Coffee Sector; and Agroforestry Coffee and Participatory Guarantee Systems Initiatives: How the Slow Food Coffee Coalition Members Build an International Network Based on Biodiversity, Transparency, and Collaboration. To view the full education schedule and register, visit of Coffee Geneva is Europe's largest international specialty coffee trade show, anticipating approximately 13,000 professionals from 160+ countries. With approximately 450 exhibiting companies, the event offers unparalleled opportunities to showcase products, network with industry leaders, and access qualified global coffee buyers-25% of whom plan to invest over $1 million this year. Event sponsors include Host Sponsor: BWT water+more; Platinum Sponsor: Barista Attitude; Diamond Sponsor: Nestlé Professional; and Gold Sponsor: Alpro. The Portrait Country: Café de Colombia, will feature exclusive cultural activations and a pop-up café experience Registration for World of Coffee Geneva 2025 is now open at SCA members receive exclusive registration discounts. Interested in exhibiting or sponsorship? Contact Margaret Andreucetti at margareta@ or sponsorships@ Specialty Coffee Association (SCA) is the largest global coffee trade association dedicated to making coffee better by fostering a global coffee community and supporting initiatives that drive specialty coffee as a thriving, equitable, and sustainable industry. Through collaboration and progressive approaches, the SCA supports the industry through research, standards, education, and events. Working worldwide, the SCA elevates coffee quality standards while connecting a growing global community. Learn more at or follow @specialtycoffeeassociation on social media. # # # For further information, contact:Amy Riemer, Communications Director978-502-4895 (mobile)amy@ SOURCE: World of Coffee View the original press release on ACCESS Newswire Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
