global warming, arabica beans, and YOU!

Over the course of history, at different times, we have been in danger (or thought to be in danger) of running out of certain resources and commodities like coal, wheat, oil, and gas. Do we need to add specialty coffee to the list? We sure hope not! The World Coffee Research, an organization set up through Texas A&M University has done extensive research on the issues of coffee sustainability. Not to say all coffee is almost endangered but farmers sure are experiencing a decrease in harvest seasons and the climate isn't helping, and in fact has a lot to do with this specific situation too.

Arabica coffee bean plant is the best of the best when it comes to coffee, but along with being the best you also have a very sensitive, hard to grow plant. Arabica beans have specific growing conditions; it requires warm days and cool nights, heavy rain alternating with dry spells, and has to be grown 5,400 feet or more in elevation. Also it is processed all by hand; picked, washed, separated- is all by hand. All of these requirements play a role in the quality, taste, aroma, color ... everything that gives each bean its characteristics and flavor, but also it leaves high-quality Arabica production vulnerable to climate variation. The quality of coffee depends on subtle flavor interaction that can be disrupted by change in the growing conditions, even the outcome of the crop itself. When the temperature rises the metabolism of the plant also increases, the little coffee cherry fills up faster too, which reduces that ability for the plant to assemble all the storage compounds to the best to yeild the best flavor characteristics. Farmers are experiencing the change whether they are in Africa or South America- Arabica beans are becoming harder to grow because of climate. When the climate gets warmer farmers are forced to retreat to the mountaintops- until they run out of room and disruption in the rain also causes the plant to grow fungus and coffee rust ... the land where we grow Arabica beans is running out and whether or not the contriversial topic of global warming contributes to this or not, the production of Arabica beans is growing harder each year for farmers. Researchers are trying to develop ideas of new heat tolerant and climate resistant coffee varieties to aid the current issue. Arabica beans are the only beans we roast at Coffee Times and knowing what I now know about Arabica beans makes me a little more concious of my environment and how I, as a human, can help decrease some energy I use and be aware of my wastefulness.

meet aLyCiA.

Alycia has been a part of our team at
Coffee Times for 2 ½ years, aren’t we so lucky. Her bright smile
and witty personality keeps us on our toes, she’s quick like a
ninja, makes an amazing espresso drink, can keep you entertained, and
she’s a Pisces too so brilliance is in her design. She was born in
Lexington, KY where she is studying Sociology and Social Work at the
University of Kentucky. She hopes to someday work in Federal law
enforcement or own her own business, but working on a deep sea
fishing boat or being really famous aren’t abandoned aspirations
either. Alycia is an assistant soccer coach at Lafayette High School
and she is a talented artist as well. She is sharing some of her
unique style at Coffee Times, so come check that out as well as her
bomb espresso drinks. Barsita of the Month: Alyica Sullivan the
fiercest ginger that was! :)

Questions for Alycia:

What is your favorite drink at Coffee Times?

A blended Vanilla latte or On the Waterfront tea with lemon.
Why be a barista?

Because everyone should work in food service at some point. It’s also a great way to get to know people and grow as a person.
Favorite brewing mechanism?
Capresso CM200

Memory of Coffee Times?

The ‘Percolate’ Art show and the Christmas parties.
Weird Talents?

Being weird isn’t a talent, it’s a lifestyle.
General things to share?

I collect analog clocks and my favorite food is pizza.
If you had a super power what would it be?
INVISIBILITY! Duh! Or make money appear out of thin air.
Favorite Disney character?
Lumiere, from Beauty and the Beast. (he’s the candlestick)
Favorite place to shop and hang out in town?

It would be a three way tie between Third Street Stuff, Black Market, and Sqecial Media. Gratz Park is my favorite place in town.
Favorite books?

Once flew over the Cuckoo Nest and All the President’s Men
Roller skating or Ice skating?
Neither, renting skates terrifies me.
Sports?

Soccer is my favorite sport to play, UK Basketball is my favorite sport to watch. CATS!CATS!CATS!
Favorite animal and why?
Elephants, because my first stuffed animal was a miniature Babar.

Sugar Sugar, ooooh Honey Honey...

We're all about some honey this month... Spring is here.  The bees are beginning to buzz and all we can think about is the sweet, luscious taste honey brings to a drink.  So needless to say, our drink of the month for April is a delightful iced concoction of tea and honey.  We took our beloved Burrough's Brew tea (a black tea with coconut), added some honey (of course!), threw in some milk to make it creamy and iced it down to quench your thirst on these hotter than normal Spring days.  And the result:  a SUGAR HONEY- topped with whipped cream and a drizzle of honey.  It's sure to satisfy your sweet tooth.