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Composting Coffee Bags

60% Compostable?  What Does That Mean? If you've ever contemplated a Flight Coffee bag while enjoying a cup of your morning brew, you may have read our sustainability statement and wondered what 60% compostable means.  You have probably thought that the the tin tie and valve clearly are not compostable, but they don't make up 40% of the bag, so what's going on? Actually, I wondered this one myself when we first ordered these bags.    Fortunately, at this year's SCA Coffee Expo in Boston, I had the chance to speak with one of the VPs at the company that makes our bags and he explained the whole thing to me. Like many more things than you may realize, the...

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Cascara- A Fruit Tisane- Coffee Cherry Tea

Cascara emerges somewhere at the intersection of coffee and tea- sort of anyway. Although it comes from the coffee plant, (it is the dried husk of the coffee cherry) the drink doesn’t taste anything like coffee. Our Organic cascara from Bolivia  (Caranvi Region) is described as having a sweet, fruity taste with notes of raspberry and red current  So it is a tea? Or is a coffee?  What the heck is going on?  While cascara isn’t exactly coffee, it technically isn’t tea either. Because cascara comes from the genus coffea instead of the Camellia sinensis (tea) plant, it doesn’t make the classification as a true tea. Ok- so it is an heabral tea? Nope. It not quite herbal either as...

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Californication and Prop 65

I have been getting some questions via message about California's inane new law about cancer warnings labels on coffee. I am not a chemist (at all, in fact I work hard to keep up with coffee chemistry) but I can say this with confidence: brew your coffee if you want to consume it, do not eat it whole bean or even ground. Think I am being funny? Check out the FDA link below.   The main chemical that is calling all the clamor is acrylamide. Acrylamide presents in any food cooked at temperature above 240 degrees F, so essentially any food fried, stir-fried, deep-fried, baked, BBQ, and so on.   The only way to avoid acrylamide in food is to...

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