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Addis Impressions, Ethiopia – Day 1
Arriving on an early flight, it was refreshing to be through customs, baggage claim, and ...
Quaffee Newsletter V5I7 November 2016
We would like to take some time to thank you for your support. For us ...
New microlot available
New microlot Jaime Casallas now available We have a very limited amount of the a ...
Results from Quaffee’s Event Type Survey
We had a great response from our survey and decided to publish these results. Event ...
Excerpt from article from the latest RoastMag on CoE
Most of us coffee drinkers do not really appreciate how we get our favourite brew ...
Quality Coffee – Consumer perception study
What an interesting video of the consumer perception of Quality Coffee. A number of interesting ...
Quaffee Newsletter Vol 4 Issue 3 Aug 2015
Our newsletters have always discussed our offerings, viz. coffees, products and events. While this is ...
Monthly Notes from Market Reports about Aug 2015
Below are just a few notes from the latest coffee news articles we have access ...
Green coffee Chemistry – Graphic and tabular summary
The source of the this information is Scott Roe’s book and Coffee Recent Developments. Averages ...
Quaffee Newsletter Vol 4 Issue 1 2015
True to our promise we only send out newsletters when there is enough news. Well ...
Quaffee Newsletter Vol 3 Issue 4 2014
New coffees Over the last few months we have had a number of new coffees ...
South African Coffee industry, has it grown since 2003?
Over the past year or so I have hear a lot of hearsay. This hearsay ...
2 coffees we are getting
We got some samples from Cafe Imports and after roasting them and cupping them we ...
Quaffee Newsletter Volume 3 Issue 2 – Coffee and Categorization
Welcome to the second Quaffee Newsletter for 2014. We state on our website that; ...
Ena 1 setting hardness
Descriptions of picture: Single bean button (top left, between the tiny and small cup) Triple ...
Quaffee Newsletter Vol 3 Issue 1 (March 2014)
Welcome to the first Issue Quaffee Newsletter for 2014. 2014 is well under way and ...
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