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Vietnam forecasts that coffee production will decrease by 20% in 2015-2016.
The Vietnam Coffee production Association has predicted that Vietnam's coffee production will be more than 20% lower than planned in the 2015-2016 coffee production season, the Economic Times reported on September 8. This is the third consecutive failure of coffee production season, which will cause the greatest damage to coffee production farmers and coffee production and management enterprises. According to the report, the reason for the decline in coffee production in Vietnam is the coffee production.
2015-09-11 Vietnam Forecast 2015-2016 Annual Coffee production decrease 20 -
Vietnam's coffee exports will decrease significantly in the 2012-2013 season
Vietnam Coffee and Cocoa Association recently said that due to natural disasters, a decline in unit output, and difficulties in financing for exporters, Vietnamese coffee production is expected to be reduced by 15-20% in 2012, and exports will also be significantly reduced. It is expected that it will be difficult to maintain the status of the world's largest exporter. Vietnam exports coffee to 80 countries and regions, of which Germany accounts for 12.8% of the total exports and the United States accounts for 11.6%.
2014-04-27 In 2012-2013 the export volume of coffee decreased significantly in Vietnam. -
In 2021, the purchase prices of Yunnan black tea, Taiwan black tea, Nepal black tea and Darjeeling black tea will change due to the decrease of rainfall.
This year, in India, Nepal, China and Taiwan, it has been very dry since February, and the growth of tea has lagged behind. I have confirmed the situation of various producing areas, and this year's harvest is about half of that of previous years, while prices are also rising. However, it is said that tea trees take time to grow slowly because of little rainfall.
2021-11-03 -
Increasing coffee intake will reduce the incidence of type 2 diabetes.
The study found that if the average daily coffee intake increased by one and a half cups in the past four years, the incidence of Ⅱ diabetes decreased by 11%, which undoubtedly reduced the risk of Ⅱ diabetes. The increase in coffee and tea intake is associated with a decrease in the incidence of Ⅱ diabetes, but little is known about the underlying mechanism of this link.
2014-07-30 Increase coffee intake decrease diabetes incidence research findings in the past -
Yunnan (Pu'er) Coffee Price Index fluctuates in May and output may decrease in the new production season.
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) May 2019, the overall trend of Xinhua Yunnan (Pu'er) coffee price index showed a fluctuating downward trend. In late May, due to increased expectations of social security reform in Brazil and the appreciation of the Brazilian real, the futures price of type C coffee in the United States bottomed out and rebounded.
2019-06-11 Yunnan Pu'er Coffee Price Index May concussion Down New production seasonal output -
Healthy drinking too much coffee will lead to bone loss
Basically drink coffee at home and carbonated drinks outside. A beautiful civil servant in Suzhou in her 20s had a chance to measure bone mineral density, and the result was-1.8, which was not only lower than that of colleagues, but also lower than that of middle-aged women. October 20th is World Osteoporosis Day. Xu Youjia, Chairman of the Professional Committee of Osteoporosis and Bone Mineral Diseases of Suzhou Medical Association and Professor Xu Youjia of the second Hospital of Suzhou University
2014-10-25 Coffee knowledge coffee health coffee and calcium -
Coffee roasting knowledge: how much does the weight of cooked coffee beans decrease after roasting?
Weight reduction: due to the evaporation of water, the weight is reduced by 15-20%. In general, the moisture content of our coffee beans is 10-12%. In addition, the weight lost is generally in silver skin, dust, material changes, and carbon dioxide loss. Most of the less weight is moisture. Volume increase: due to the formation of CQ2, the volume increases by 30-60% and the specific gravity of the components changes:
2016-01-05 Coffee roasting knowledge raw beans coffee beans weight reduction how much -
Can you taste coffee?
Tasting coffee to feel with the taste of the tongue, enjoy the mellow in the mouth, tasting coffee is a very delicate thing. Almost half-cold coffee, no matter how good the quality of coffee beans, and how good brewing skills, will lose the appetite for coffee. Drinking it while it is hot is a necessary condition for tasting delicious coffee. When the coffee is cold, the flavor will decrease, so when brewing coffee,
2014-05-28 Coffee culture taste coffee -
Three important factors of Coffee three factors affecting Coffee Flavor
So how to master these variables when making coffee, and which variables will cause the difference in the taste of coffee? Let's take a look at the three major factors that affect coffee making. First, the temperature of hot water when it comes into contact with coffee powder, hot water will accelerate the movement of various ingredients, and the speed of sour ingredients is the fastest, and the amount of movement from the center of coffee powder to the surface is basically the same in a short time.
2016-06-03 Coffee important factors influence flavor three so how master these -
Forecasts show that coffee production in Brazil will be reduced by more than 9% this year.
Brazilian coffee production will reach 44.57 million bags (60 kilograms each) this year, a decrease of 9.33 percent from 2013, according to the latest forecast released by the Brazilian state supply company on the 15th.
2014-05-19 Coffee news coffee knowledge Brazilian coffee production reduction -
Can you taste coffee? Taste coffee with the taste of your tongue
Tasting coffee to feel with the taste of the tongue, enjoy the mellow in the mouth, tasting coffee is a very delicate thing. Almost half-cold coffee, no matter how good the quality of coffee beans, and how good brewing skills, will lose the appetite for coffee. Drinking it while it is hot is a necessary condition for tasting delicious coffee. When the coffee is cold, the flavor will decrease, so when brewing coffee,
2015-06-18 You can taste coffee use your tongue taste feel coffee use your tongue. -
What is the difference in flavor between light-roasted and deep-roasted coffee beans? Understand the basic concepts in 2 pictures
Professional coffee knowledge exchange more information about coffee beans Please follow the coffee workshop (Wechat official account cafe_style) coffee beans will change in different roasting stages. After the raw coffee beans absorb heat, the color changes from green to yellow, and the moisture content of beans begins to decrease. Heat converts the water inside the coffee bean into steam, which produces carbon dioxide inside the coffee bean, and the internal pressure of the coffee bean reaches 2.
2019-08-13 Light roasting deep roasting coffee beans flavor what difference 2 understand basic concept -
Effect of steaming on coffee brewing
Last time we used the Smart Cup to get objective data on whether it was steaming or not and how long it lasted. Learn from the senses that with the increase of steaming time, the acidity decreases, and the sense of sweetness and stickiness increases. The overall flavor gradually moved backward, and more complex. From the display on TDS and EXT, we know that with the increase of steaming time, the values of TDS and EXT show a downward trend. And I.
2016-08-31 Steaming coffee brewing influence -
How does the coffee taste sour?
Why coffee tastes sour? coffee beans taste the most sour when they are first roasted. Within 3-7 days, the aroma will peak, then the bitterness will increase and the aroma will decrease. For coffee beans, it is best not to grind them into powder for preservation, because in this way the aroma of coffee will be lost more quickly, and the sour taste of fresh-boiled beans will be affected by the quality and variety of raw beans.
2016-12-19 Coffee taste sour what's going on coffee coffee? -
The influence of steaming or not and duration on coffee brewing (part two)
Last time we used the Smart Cup to get objective data on whether it was steaming or not and how long it lasted. Learn from the senses that with the increase of steaming time, the acidity decreases, and the sense of sweetness and stickiness increases. The overall flavor gradually moved backward, and more complex. From the display on TDS and EXT, we know that with the increase of steaming time, the values of TDS and EXT show a downward trend. And I.
2015-07-01 Steaming steaming or not duration opponent coffee influence -
What are the characteristics of deep-baked coffee beans
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-deep roasting coffee beans characteristics introduce that coffee beans will change at different roasting stages. After the raw coffee beans absorb heat, the color changes from green to yellow, and the moisture content of beans begins to decrease. Heat energy converts the water inside the coffee bean into steam to produce two.
2020-04-02 Coffee beans roasting deep roasting characteristics what specialty coffee knowledge communication more -
How to improve or decrease the acidity of coffee?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) sour quality in coffee has always been controversial, some people think that sour quality is sharp, exciting, and smelly feeling, but others think that good sour quality is the representative of high-quality coffee. It's true that sour coffee doesn't make people happy, but bright, lively and rich sour.
2019-08-05 What is caffeic acid? is caffeic acid taboo? good caffeic acid? -
The growing environment of coffee
Coffee is native to tropical Africa, the small seed is originated in the tropical plateau of Ethiopia, between 900 and 1800 meters above sea level, with an average annual temperature of 19C; the medium seed is native to the tropical rain forest region of the Congo, below 900 meters above sea level, with an average annual temperature of 2126. C
2014-06-16 Coffee knowledge Coffee growth Coffee Encyclopedia -
Adverse effects of weather on expected decline in coffee production in Brazil and Colombia in 2018
Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) Colombian Coffee _ Colombian Coffee Flavor Manor Taste characteristics _ Colombian Emerald Coffee "Agrimoney.com" reported that the International Coffee Organization (International Coffee Organization, ICO) said in its monthly report on March 7 that since
2018-03-14 Weather adverse impact Brazil Colombia coffee production expectation decline special -
What a mess! Is drinking coffee harmful or beneficial?
What a mess! Is drinking coffee harmful or beneficial? (photo / China Times Electronic News) Coffee is one of the three biggest drinks in the world, attracting many enthusiasts, but many experts say it can fight cancer, and some experts say it will hurt the stomach, who should listen to? Coffee is the extract of coffee beans, in which there are no less than hundreds of ingredients, the core of which, of course, is caffeine, which is a kind of nerve excitement.
2015-11-03 Chaos coffee in the end harmful or beneficial chaotic