Here is the tenth batch of 10 articles (Articles 91 through 100). We’ve officially reached the 100-article milestone! This batch focuses on latte art theory, the biology of caffeine, and the specifics of the Kenyan coffee cooperative system.
Article 91: The Role of Coffee Cooperatives in Kenya
(Category: Coffee Business/Export | Word Count: ~360)
In Kenya, the vast majority of coffee is produced by smallholder farmers who own just a few hundred trees. To compete on the global stage, these farmers join Farmers’ Cooperative Societies (FCS).
How They Function:
The cooperative acts as a collective business. Instead of each farmer trying to process their own coffee, they deliver their ripe cherries to a central Factory (washing station) owned by the cooperative.
The Benefits:
- Shared Infrastructure: Individual farmers don’t need to buy expensive pulping machines or build drying beds; the cooperative provides these.
- Quality Control: The cooperative employs a “Factory Manager” who ensures all coffee is processed using the strict Kenyan “double-washed” standard.
- Bargaining Power: By pooling their coffee into large lots, the cooperative can attract international buyers and secure better prices at the Nairobi Coffee Exchange.
- Extension Services: Cooperatives often provide farmers with subsidized fertilizers, high-quality seedlings, and training on best farming practices.
For the student at Kenya Coffee School, understanding the cooperative system is vital because these organizations are the primary source of the world-class “Nyeri,” “Kirinyaga,” and “Murang’a” coffees that we brew every day.
Article 92: Understanding “Water Activity” in Green Coffee
(Category: Coffee Science | Word Count: ~280)
While we often talk about moisture content (10\% – 12\%), professional exporters also measure Water Activity (a_w).
What is it?
Water activity measures the “energy” of the water within the bean—essentially how much of that water is “free” to react with bacteria or fungi.
Why it matters:
Two bags of coffee might both have 11\% moisture, but if one has high water activity, it is much more likely to develop mold, lose its fresh “green” aroma, or taste “baggy” (like old burlap) after just a few months of storage.
The Specialty Standard:
Exporters aim for a water activity level below 0.60\text{ }a_w. Achieving this requires slow, even drying on raised beds. If coffee is dried too quickly in the hot sun, the outside of the bean hardens while the inside stays “active,” leading to a rapid decline in quality during shipping.
Article 93: The “Etch” Technique in Latte Art
(Category: Barista Skills | Word Count: ~230)
While “Free Pouring” (using only the pitcher) is the standard for competitions, Etching allows baristas to create incredibly detailed designs using a specialized tool or a simple toothpick.
How to Etch: - The Canvas: Pour a standard latte or cappuccino with a solid white circle or a thick layer of foam.
- The Ink: Use the “crema” from the edge of the cup or a chocolate drizzle as your “paint.”
- The Drawing: Use your etching tool to drag the white foam into the dark crema (or vice-versa). You can create intricate spider webs, stars, bears, or even personalized messages.
The Barista Tip:
Etching takes longer than free-pouring. Always work quickly so the customer doesn’t receive a cold drink! Etching is a fantastic way to add a “wow” factor for special occasions or to rescue a pour that didn’t quite turn out as planned.
Article 94: What Causes “Old Crop” Taste?
(Category: Coffee Bean Knowledge | Word Count: ~210)
In the coffee industry, “New Crop” is highly anticipated, while “Old Crop” is often sold at a discount. But what exactly happens to the flavor?
As green coffee sits in a warehouse, it undergoes slow chemical oxidation. The bright, vibrant organic acids (like citric and malic acid) begin to break down. Meanwhile, the lipids (oils) in the bean can start to turn slightly rancid.
The Sensory Cues: - Aroma: Instead of smelling like fresh grass or jasmine, old crop smells like dry straw, cardboard, or wood.
- Taste: The acidity becomes “flat” or dull, and the sweetness is replaced by a papery or bready flavor.
Even the best Kenyan AA will eventually lose its “magic” if kept for more than a year. This is why specialty roasters follow the harvest seasons around the world to ensure they are always roasting “New Crop” beans.
Article 95: The Anatomy of a Steam Tip
(Category: Barista Skills | Word Count: ~190)
The small metal screw-on piece at the end of your steam wand—the Steam Tip—has a massive impact on your milk texture.
Hole Count and Angle: - 2-Hole Tips: Provide slower, more controlled steaming. Great for beginners or small pitchers.
- 4-Hole Tips: Much faster and more powerful. They create a very strong vortex but can be difficult to control if you aren’t experienced.
Maintenance:
The holes in the tip are tiny. If even one hole is partially blocked by a speck of dried milk, your vortex will be “lopsided,” and you will end up with soapy, inconsistent foam. If your milk isn’t texturing correctly, the first thing you should check is that every hole in your steam tip is perfectly clear.
Article 96: Coffee and Health: The Power of Antioxidants
(Category: Coffee Education | Word Count: ~260)
Beyond the caffeine kick, coffee is one of the largest sources of antioxidants in the modern diet.
Chlorogenic Acids (CGA):
Coffee is packed with chlorogenic acids. Research suggests these compounds help reduce inflammation and may play a role in protecting against chronic diseases like Type 2 diabetes and certain heart conditions.
Brain Health:
Regular, moderate coffee consumption (3-4 cups a day) has been linked in several studies to a reduced risk of neurodegenerative diseases, such as Alzheimer’s and Parkinson’s.
The Caveat:
To get the most health benefits, specialty coffee is best enjoyed black or with minimal sugar. Adding heavy syrups and excessive cream can outweigh the natural benefits of the bean. For the barista, knowing the health benefits of coffee is a great way to engage with customers who are curious about what’s in their cup.
Article 97: The “First Crack” Explained
(Category: Roasting Knowledge | Word Count: ~240)
During a coffee roast, there is a moment that sounds like popcorn popping. This is the First Crack, and it is the most important landmark for a roaster.
The Science:
As the bean heats up, the moisture inside turns into steam. This creates immense internal pressure. Eventually, the cellulose structure of the bean can no longer hold the pressure, and it “cracks” open, physically expanding in size.
Why it Matters: - Flavor: Before the first crack, the coffee tastes like raw grain or grass. The crack signals that the sugars have developed enough to be palatable.
- Roast Level: * Light Roast: Ended shortly after the first crack finishes.
- Medium Roast: Ended a minute or two after the first crack.
- Dark Roast: Continues until the “Second Crack” (which sounds like Rice Krispies).
Mastering the “Development Time” after the first crack is what allows a roaster to balance acidity and sweetness.
Article 98: Why We Use “Gooseneck” Kettles for Pour-Over
(Category: Brewing Methods | Word Count: ~220)
You can use a regular tea kettle to make coffee, but you’ll never achieve the consistency of a Gooseneck Kettle.
The Benefit of the Neck:
A standard kettle has a wide mouth, meaning the water gushes out with a lot of force and volume. This creates “turbulence,” which tosses the coffee grounds around unevenly.
A gooseneck kettle has a long, narrow, curved spout. This allows you to: - Control the Flow Rate: You can pour in a tiny, thin stream or a heavy one, depending on your recipe.
- Control the Placement: You can pour in perfect concentric circles, ensuring every single coffee ground is saturated at exactly the same time.
Precision in your pour equals precision in your flavor.
Article 99: The “Latte Art” Mirror Exercise
(Category: Barista Skills | Word Count: ~180)
If you are struggling with symmetry in your latte art, try the Mirror Exercise.
Many baristas have a “dominant” side, causing their hearts to look lopsided or their tulips to lean to the left. To fix this, place a mirror in front of your station while you pour.
Why it works:
Watching yourself in the mirror forces your brain to recognize your body mechanics from a different perspective. You might notice that you are tilting your wrist or that your pitcher isn’t centered with the cup. By aligning your body in the mirror, you develop the muscle memory needed to pour perfectly symmetrical designs every time.
Article 100: The Future of Kenyan Coffee: Climate Change
(Category: Coffee Business/Farming | Word Count: ~330)
As we reach our 100th article, it’s important to look at the challenges facing the industry. Climate change is the biggest threat to the “Kenya Coffee” brand.
The Impact: - Rising Temperatures: Arabica coffee (especially SL28) is very sensitive to heat. As the Kenyan highlands warm up, the “optimal” growing zone is moving higher and higher up the mountains where there is less available land.
- Unpredictable Rainfall: Coffee needs a specific cycle of rain (to flower) and sun (to dry). Erratic weather patterns lead to “fly crops” (out-of-season ripening) and lower overall quality.
- New Pests: Pests that once lived only at low altitudes are now surviving in the higher, once-protected regions.
The Adaptation:
The Kenya Coffee Research Institute is working on more resilient varietals, and many farmers are using Shade Trees to keep their coffee bushes cool. As a coffee professional, understanding these challenges makes you a better advocate for the farmers who make our industry possible.