Solid State Newsletter // January 2024
Stories and news from our cafe in the heart of the Upper West Side
NEWS AND UPDATES
New Years Online Sale 💸
If your New Year's Resolution is to drink more coffee, use the code RESOLUTION24 for 24% off your online order!
Winter Bundle Now Available!
We've partnered with AeroPress to offer the perfect bundle during the winter months. With the purchase of an AeroPress Original or an AeroPress Go, get a bag of Laboyano to go along with it. Laboyano is a clean, approachable cup of coffee, and it is one of our bestselling single origins. If you want to try something new for the new year, this is your chance!
Coffee Releases ☕️
For the New Year, we are releasing one new coffee and bringing back an old favorite.
We are also releasing a coffee from the Aprocassi Cooperative in Cajamarca, Peru. This cooperative develops social and environmental projects to improve the living conditions of our producers and maintain environmental sustainability. One of their initiatives includes empowering women coffee growers to implement beekeeping to diversify their farms and increase yields. They have also piloted a study to analyze the life cycle of their production from farm to port shipment to become carbon neutral.
Finally, we are bringing back Finca Bruhwer from Ecuador. This is a long time favorite of ours at Solid State. It has a rich body, with notes of red wine and cherry. It's the perfect comfort coffee for the winter months.
News and Special Interests
Written By Our Staff
Can Coffee Be Grown in a Lab?
For thousands of years, coffee has come from trees which have been cultivated from the ground. Could that be about to change? A team of Finnish scientists want to find out. Two years ago, researchers from the VTT Technical Research Center of Finland, announced that they had created “coffee cell powder,” biological material created from coffee cell cultures. Sounds appetizing? Last month, December 2023, they published a proof of concept in the Journal of Agricultural and Food Chemistry. The results? Closer to coffee than you might think!
Espresso Extraction Meets Volcano Science
You may have seen our own baristas giving coffee beans a quick spritz of water before grinding. For years, this has been a well known practice among coffee professionals to keep static at bay. Recently, Professor Christopher Hendon decided to find out exactly what affect this has on the final product. Surprisingly, Hendon teamed up with a volcanologist to find his answers. Together, the two researchers discovered that this little spritz of water makes a sizable difference in the final product.
Around the Web
Chobani Now Owns La Colombe Coffee Roasters Outright Yogurt brand purchases Philadelphia coffee company for $900 million.
Australian Researchers Develop a ‘Coffee Character Wheel’ The Australian government develops a new twist on the coffee flavor wheel.