Always aiming at designing new ways to educate the producer in adding more quality to the final product, NUCOFFEE invests in another initiative: video training classes called Minuto da Qualidade (Coffee Quality Minute).

INTERVIEW WITH MICRO ROASTER GEORGE HOWELL

Howell was one of the promoters of the Specialty Coffee Movement in the 70's

George Howell was one of the pioneers in advocating coffee quality. Today, he is the head of the George Howell Terroir Coffee Company, a mini roaster of specialty coffees, and travels around the world searching for the best beans to roast and sell. Below, he talks about his journey.

FRENCH PRESS

How it works, what beverage it makes

Popular in Europe, the French press - or cafetière - is a coffee maker, its name related to how it prepares coffee, and introduced in Brazil less than a decade ago. It uses a plunger to brew the coffee.

STORING RAW BEANS

New methods of stocking coffee to keep quality

As it is a perishable product, coffee tends to lose its characteristics gradual and naturally. Therefore, there are external factors that must be controlled to avoid or to slow down the deterioration of the beans. By absorbing air humidity, coffee becomes heavier and receives the aromas and flavors of the environment. High temperatures can facilitate the proliferation of mould and the attack of fungus and bacteria; while light and oxygen can cause the beans to become oxidized and whitened.