4 0 Blum Inspirations How impor tant are fairness and sustainabilit y in your industr y? They are incredibly impor tant. And fairness and sustainabilit y star t when you buy the cof fee. A cheap cof fee can' t be fair ly traded, which means that we as consumers have the oppor tunit y to influence the market in a positive direction. Higher pr ices enable investments in environmental sustainabilit y, and the farmers earn more. I see this for myself when I visit cof fee farms in South and Central Amer ica. Cof fee is a global trend that shows no signs of slowing down. What do you at tribute this to, and why is it so consistent ly popular? Cof fee has been around for over 500 years, and it 's more than a dr ink made from roasted beans – it 's an invitation to be social. "Going for a cof fee" means taking time for each other. I think only cof fee has this power, which is why it 's such a popular dr ink. Apar t from that, cof fee just tastes ama zing, of course. Cof fee is both a science and a lifest yle hobby – where do you see cof fee cul - ture going in future? I think sustainable yet simple ways of prepar ing cof fee are growing in popular it y. Our cof fee makers are already small computers now, and I 'm a big fan of compostable capsules and high- qualit y dr ip bags. What would you like to do in future? Do you have a vision for your career? I think I 'd like to be wor ld champion at some point. Until that happens, I 'm training other bar istas, travelling around the wor ld and shar ing my passion for cof fee. I 'm actually already living my dream, so I have nothing to complain about. • N I C O L E B A T T E F E L D . C O M Quick guide to cof fee beans A R A B I C A • Global market share: 70% • Appearance: large, oval • Flavour: mildly acidic, sweet, fruit y • Growing elevation: 600 -2,300 m • Caf feine content: 1.1%-1.7% R O B U S T A • Global market share: 30% • Appearance: small, round • Flavour: bold, tangy, ear thy, nut t y • Growing elevation: up to 600 m • Caf feine content: 2%- 4% "Good qual it y cof fee and simple preparat ion. I think this is the f uture of cof fee." F O O D C U LT U R E
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