Innholdsfortegnelse for Issue 51 i Coffee Magazine

Jose Fernandez A doctor by trade (not just any doctor, one that works with International SOS in Angola) and a coffee importer by passion and his Colombian heritage (Sabores Coffee based in Cape Town), Jose Fernandez has a vested interest and an extremely knowledgeable position in the fiery topic of coffee price pressure. We learnt so much from his in depth investigation. sabores_flavours_of_coffee Special thanks to these coffee professionals that gave their amazing insights to this piece: Jonathan Robinson, Carol Corlett, Theo Le Roux, Pascal Bauwens, Winston Thomas, Matt Carter, Luis Jose Valdes, Vicente Mejia, Sinjon Wicks. Stephen Vick Stephen is an incredibly decorated coffee professional that is going on 10 years based in Kenya. Before Kenya he worked with such revered US coffee companies as Zoka, Stumptown, Sustainable Harvest,…

If you've been paying attention to global coffee news over the last few months (and you probably have since the mass media caught on to the story), you've probably heard the alarm bells ringing—coffee prices, more specifically the futures prices, have skyrocketed to record highs. This surge has sent shockwaves through the entire coffee supply chain, from farmers and exporters to roasters and consumers. But what’s behind these soaring prices? And how, as coffee lovers, do we navigate these interesting times? A mix of factors have created the perfect storm in coffee. Unpredictable weather patterns, particularly in Brazil—the world’s largest coffee producer—have led to poor harvests and reduced supply. Speculation in the futures market has further fueled price volatility, while rising production costs and supply chain disruptions have added even…

Coffee Magazine is available nationally from the stores listed below. Not only are these cafes, masteries and coffee shops the backbone of the coffee industry, but are leading the charge in terms of creating an incredible coffee experience and creating community spaces where the entire value stream of coffee is celebrated – from farmer to barista to you. If you would like to suggest a cafe or mastery be added to this list or if you would like to stock Coffee Magazine at your own store, please feel free to mail us on cafe-orders@coffeemagazine.co.za and we will gladly send you magazines to retail and also add you to this prestigious list below. Western Cape Ambeans Head OfficeBaard and Co. Coffee RoastersBalance Coffee RoasteryBara CoffeeBean Authentic RoastersBlack MedicineBrothers CoffeeCamissa Coffee CompanyCedar…

‘Death before Decaf!' We've all seen It somewhere before! Decaffeinated coffee has had a wild ride. I don’t know if there has ever been a topic in coffee (ok, putting the current price increases aside) that has inspired such strong or polarising feelings. Coffee connoisseurs have in the past cultivated a deep dislike of anything associated with decaf and coffee professionals have had an almost ‘only because we have to’ attitude to having a decaf coffee in stock. And we can understand this feeling, because for much of the time since its inception, it has tasted really bad. This is because of a few key reasons. Chief among them, the fact that the cheapest process to bulk decaffeinate coffee (Methylene Chloride) is a chemical process that while classified safe, does…

It’s a beautiful Friday evening on Bree Street, Cape Town. The road is bustling with people ready for the weekend, the restaurants are pumping, the bars have people spilling out of them, across the pavement and into the roads. The warm yellow string lights in the courtyard sway to the gentle rhythm of the beats as we enter &Union. It is 2012, and we're about to interview Rui Esteves, one of the founders of vida e caffe, for our very first ever edition of Coffee Magazine. It’s still nothing more than a dream really. We squeeze through the crowded bar area and wedge ourselves up against a small shelf that serves as a table. I order a beer – &Union, of course! It’s all the rage in 2012 -craft beer.…

The year is 2022. It’s a busy time, in the midst of hosting an event. A tap on the shoulder. I turn around. A slight gentleman with spectacles and a zip up jersey over a collared shirt. A taller guy with a laid back beanie who looks ready to hit the football field, cool sneakers. Both bearded. Both huge smiles. “Howzit lain! We’re Shuaib and Shewaan from Yellow Jacket." Hugs all round. I'm struck by how comfortable this feels. It’s because they're so at ease. An immediate sense that they’ve got nothing to prove and are excited just to be there. These guys are cool. It's tricky to define 'cool' or explain how it is attained. It was best described to me by a stoned, ridiculously talented surfer with a…