Researchers at the University of Camerino questioned whether there is cross\-contamination of dairy milk proteins in soy mylk, when using common practices in the cafe to prepare the milks. The results are surprising and highlight that we need to be careful when preparing and serving alternative mylks and dairy milk in cafes if we are going to protect our customers from allergens.
So, you are working in the coffee industry, you love coffee, and the coffee community. It is a job but also a world in which you feel like you belong. You can see yourself staying in this industry, but having worked in a particular role for a while, you are ready for the next challenge. What are you going to do? How do you decide what to do next in your coffee career?
Speciality coffee was a term first coined back in 1974 and as our understanding of that grew through subsequent waves of coffee, Robusta has often been disregarded or actively spurned. Consider though that in the 1950’s it accounted for 13% of the market, rising to 30% by the end of the 1980’s and continues its growth today.
With his team at the Coffee Excellence Centre they have produced the Water Quality Handbook and the Coffee Freshness Handbook for the SCA. Since the founding of the Coffee Excellence Centre \(CEC\) at the Zurich University of Applied Sciences \(ZHAW\) in 2008, Professor. Yeretzian has developed the CEC into a world leader in coffee research.
As our knowledge of coffee improves, technology develops and the labour market changes, we need to adapt and evolve our skillsets so that we can continue to thrive in the coffee industry. Learning is a skill, and as with any skill, you can get better by applying yourself, and having the right mindset.
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