Your coffee your climate.

Coffee varieties have adapted to specific climate zones, a temperature rise of even half a degree can make a big difference. A long-term increase in the number of extreme and unseasonal rainfall events has contributed to lower crop yields that are threatening the livelihood of coffee growers. For example, between 2002 and 2011, Indian coffee production declined by nearly 30 percent.

Additionally, warming has expanded the habitat and thus the range and damage of the coffee berry borer, a grazing predator of coffee plants. This pest is placing additional stresses on all coffee crops, as is coffee rust, a devastating fungus that previously did not survive the cool mountain weather. Costa Rica, India, and Ethiopia, three of the top fifteen coffee-producing nations in the world, have all seen a dramatic decline in yields.

There is no single solution to climate change, but there are technologies and approaches available now that can reduce global warming emissions by at least 80 percent by mid-century.

Don't get all worked up. Have another cup of coffee.

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Comments

Weather /climate change and your coffee

Weather unpredictability/climate change is a leading factor in future coffee prices. Making the small coffee grower looking to expand their land used to cultivate coffee. Felling of rain forests will accelerate current trends in a changing climate. adding even more unpredictability to coffee supplies and future prices. With the current world price at 90 cents a pound is making profitability in many countries nearly impossible With production cost at about $1.50 per pound. The shortest answer is to grow more coffee witch takes more land, ,fewer trees, more c02, additional climate effects . Climate change and general weather unpredictability are one of the driving forces in the roller coaster ride coffee prices are having and will likely continue to have in the foreseeable future. Perhaps second only to the never ending political unrest in many coffee growing regions.

Frappe recipe

Frappé No, we’re not talking about the stuff from Starbucks. Frappé is a traditional ice coffee drink from Greece and was actually invented by a local representative for Nescafe in the 1950s. As such, the recipe uses instant coffee (traditionally Nescafe), milk, sugar, and water, and can be made using a blender, a cocktail shaker, or electric milk frothier, so there are multiple ways to prepare it at home. First, put equal parts instant coffee and sugar (about two teaspoons of each) and then about a third of a cup of cold water into your mixer/shaker of choice. Blend or shake vigorously for about 30 seconds until the mixture is really frothy, pour into a glass with ice cups, and top with milk. People usually drink with a straw, as the frothy top part of the drink can be a bit bitter to some, but the blended part at the bottom makes for a refreshing beverage perfect for mornings or lazy afternoons. And you can always adjust the measurements to your taste.

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