Coffee causes cancer? The coffee shop needs to have the warning label ready.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
In California in the future, you may feel nervous when you take a sip of coffee.
A non-profit group wants coffee manufacturers, distributors and retailers to put warnings on every type of coffee that contain cancer-causing chemicals in brewed coffee, NBC News reported. The group has submitted the evidence to a court in Los Angeles.
The long-running lawsuit alleges that Starbucks and 90 other companies, including grocery stores and retailers, failed to comply with California law to put warning labels of hazardous chemicals on household and work-related products.
The focus of the controversy is a chemical carcinogen called acrylamide, which is also found in some cooking foods, such as French fries and coffee roasting. The coffee industry has acknowledged the existence of the chemical, but claims that the amount of the chemical in coffee is still harmless and that drinking coffee has more benefits.
Although the lawsuit began in 2010, it has not received much attention for a long time.
The conclusion of an unknown toxic substances Education and Research Council (Council for Education and Research on Toxics) may have a huge impact on the coffee industry and may awaken some consumers, but it is not clear what impact this will have on people's coffee drinking habits.
Lawyers say their bigger goal is to get the coffee industry to remove harmful chemicals from coffee.
Lawyer Rafael Metzel (Raphael Metzger) said: "I am addicted, like the population of 2max 3, I hope the coffee industry can remove acrylamide from coffee."
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The 2017 COSTA Global Coffee quality Division Competition is hot in North China.
Professional baristas Exchange follow Coffee Workshop (Wechat official account cafe_style) as a blockbuster event in the global coffee industry, COSTA B.O.Y (BaristaOftheYear) has successfully held 11 sessions, which has played a vital role in conveying coffee culture, accelerating the development of the coffee industry and training outstanding baristas. We have adhered to COSTA for decades.
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Eight principles for tasting coffee: clean and obvious level of texture
For professional baristas, please pay attention to the first principle of the coffee workshop (Wechat official account cafe_style): [clean], clean when light, and clean when strong. It's like a room, it's easy to be clean when it's empty, but it has to be clean when it's full. The second principle: [spindle flavor], that is, it represents the characteristics of this producing area. Cleanliness is the foundation. One drink, no.
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