Innholdsfortegnelse for Issue 54 i Coffee Magazine

World of Coffee Dubai 2026 continues to reinforce its standing as a premier global trade platform for coffee professionals and enthusiasts. The fifth edition, taking place from 18-20 January at Dubai World Trade Centre, will feature three auctions under the Dubai Coffee Auction by DMCC banner. This follows the tremendous success of the 2025auction, where bidding for select microlots exceeded USD 10,000 per kilogram, marking one of the highest figures globally. This expanded auction programme will bring together some of the world’s finest coffees from leading farms and up-and-coming producers plus limited edition coffee equipmentو further underscoring Dubai’s role as a gateway connecting origin markets with global consumers. Organised in partnership with DMCC and DXB LIVE, the experiential agency of Dubai World Trade Centre, and coordinated with M-Cultivo, the global…

This first three months of the year seem, to me, to be longer than the rest of the year combined. This is a lovely thing, but does give one a false sense of security about how the rest of the year is going to play out; normally in a blurry montage of good chaos, that leaves you catching your breath. In the year 2025, the blur was filled with some spectacular moments. The goal of this publication has always been to educate, entertain and inspire and we also extend this to any of the events we host. And last year was a doozie for events. Particularly, our most ambitious year of Creative Coffee Events yet. We talk a lot about the coffee ‘industry’, because they serve you the coffee that…

Kimchi can be consumed immediately, but the fermentation process means the flavours will develop over time - according to various factors. Below, Christine has helpfully shared with us how to understand a few of these key factors (temperature, humidity, location) in order for you to better understand the development of flavour in your fermenting kimchi. Temperature • Temperature = the biggest factor. Kimchi fermentation is driven by lactic acid bacteria, which react very strongly to temperature. • Warm weather (spring or summer) kimchi ferments much faster and becomes sour more quickly. Therefore, salt levels often need to be slightly higher. Sometimes less sugar is added to avoid rapid souring. Finally, there is a shorter iinitial room-temperature fermentation time • During cold weather (fall and winter) kimchi ferments slowly and evenly,…

Avanti Latin / Italian - Avanti is an Italian word derived from Latin, meaning “forward,” “ahead”, or “on,” used as an exclamation to mean “come in!”, “go on!”, or “next!”, depending on the context, symbolising progress or an invitation to proceed. Coffee in the hospitality sector is a tough gig. Hotel coffee, for example, does not generally have a stellar reputation, but it is utterly necessary across breakfast service, in rooms, and at the customer’s beck and call. It’s easy to be a coffee snob and judge the quality of the roast, the brewing, and the service, and feel underwhelmed due to our access to such great independent cafés. But I want you to pause and consider a couple of things while we now dig deep into the corporate side…

Nicole Siegenthaler - please use one of kimchi making pics When we tasked our intrepid journalist Nicole with a piece about Fermentation, we had no idea that it was in fact the perfect assignment for her! One of her adopted families makes kimchi right here in Johannesburg. We have loved getting to know coffee fanatic, Nicole over the last couple of years. Fler voracious hunger for new experiences and knowledge means she always has a new story to tell and they never fail to entertain. Fermentation provided lots of fuel for discovery, the article is incredible! nasiegs Frederik Dreyer Frederik is quick to join in on any adventure, but at Gegrond he always wants to slow down and think things through. He is the guy that personifies “Stop. Think. DO”;…

“At the most basic level, fermentation is the transformation of food by microorganisms - whether bacteria, yeasts, or mould. To be slightly more specific, it is the transformation of food through enzymes produced by these microorganisms. And finally, in the strictest scientific definition, fermentation is the process by which a microorganism converts sugar into another substance in the absence of oxygen.’’ - The Noma Guide to Fermentation, René Redzepi & David Zilber, 2018 At the beginning of this journey, I understood the most basic elements of fermentation. After speaking to food scientists, chefs, coffee roasters and bakers about the fermentation processes of coffee, alcohol, soy sauce, napa cabbage, bread and a myriad of other products, I can confidently say: fermentation in our food ways is fundamental to the human story.…

“Convenient coffee has a huge part to play in the coffee industry. Money talks and convenience is still king” Single Serve Drip Bags are big business and provide a convenient coffee option for discerning coffee drinkers - have you tried one yet? As consumers, there is a constant push ana pull between convenience and quality when we are deciding where to spend our money, and coffee is no different. If you are the ritualistic coffee maker, your daily home coffee station routine provides grounding and a moment to take a breath before the day kicks off. But, if you’re a busy parent chasing toddlers at 6am, a young professional rushing to work early, or simply don’t want making coffee to be more than boiling a kettle and pouring into your…

Coffee Magazine aims to educate, inform and inspire the coffee community, including everyday consumers and the industry itself. This magazine is proudly distributed by Cafe’s and Coffee Roasteries across South Africa that value and support this vision. You can find find the full list at the link on the right. If you would like to join this network that we have built to over 130 cafes over the years, please scan the Wholesale Magazines QR code and we will gladly send you a bundle of wholesale priced magazines - so you can even make a buck or two while supporting the greater good! We value our cafe distributors and want to use our platforms to shine a light on you! Please email mel@magazine.coffee to be featured online. Current Distributors Buy…

DAVID DONDE It needs to look like a sourdough, but that’s a nostalgia point. Then you break it open, and it’s that aroma. It’s the promise that a vanilla pod is giving you. You’ve got that aroma, and then that kind of moorishness is what you want, and it’s not in an umami moorishness, it’s a different moorishness. But then it’s the sourness that amazing rye bread would give you, which I want to call bite, and it’s the same kind of acidity bite, it’s not acidity, but it’s that bite that we get from soda water. It’s that… that thing back in the days when I drank Coca-Cola, what kept me hooked on Coca-Cola, that acid bite on your tongue. Which I think is incredibly seductive, and it is…