<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[HumbleBean]]></title><description><![CDATA[HumbleBean]]></description><link>https://www.humblebean.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Sat, 07 Nov 2026 11:10:02 GMT</lastBuildDate><atom:link href="https://www.humblebean.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Farmer Power]]></title><description><![CDATA[It is generally agreed that 60% of the cup profile of your coffee is attributed to the green bean, 20% to roasting techniques and equipment, 10% to brewing and 10% to water chemistry. There  are exceptional insights and studies on the latter 40% when a cup of coffee is sold to the consumer, but hardly any real understanding of the former 60%, except for advertising blurbs copy-written by people who haven’t visited a coffee farm. A coffee farmer who for four or five generations has cultivated...]]></description><link>https://www.humblebean.com/post/farmer-power</link><guid isPermaLink="false">6a71db0b532d596b43dc66d2</guid><pubDate>Tue, 04 Aug 2026 12:30:06 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_f536474d28ba4624b37549f9e9a78a61~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Rethink Robusta: The Global Landscape]]></title><description><![CDATA[What is Robusta Coffee? Given there are several hundred species of coffee, Robusta has managed to be the second most popular coffee next to Arabica. There are more than 120 Species of coffee but only two of them have commercial importance namely: Coffea Arabica Coffea Canephor (Robusta) There are others that we come across often too – Congensis, Eugenoides, Liberica, Racemosa, to name a few. Robusta was known to have originated in the Congo basin much before Coffea Arabica was discovered. In...]]></description><link>https://www.humblebean.com/post/rethink-robusta-the-global-landscape</link><guid isPermaLink="false">6a71da21996a964daaaac085</guid><pubDate>Tue, 04 Aug 2026 12:27:45 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_66ac933a6df7417983df55e35341cffd~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Coffee &#38; Sustainable Agriculture]]></title><description><![CDATA[Sustainable farming is a holistic approach to agriculture that ensures environmental, ecological, economic, social, health and legal boundaries are protected and strengthened. It endeavors to achieve fair and sustainable livelihood for the farmer without disrupting negatively the agricultural, natural and human ecosystems. Sustainable farming is not necessarily organic farming, though it is the final goal once economic compensation to the farmer is on par with current inorganic farming...]]></description><link>https://www.humblebean.com/post/coffee-sustainable-agriculture</link><guid isPermaLink="false">6a71d876532d596b43dc5f59</guid><pubDate>Tue, 04 Aug 2026 12:23:18 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_d17f6c74041c4d8281ec12605d6e3d3e~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Shade Grown &#38; Carbon Sequestration]]></title><description><![CDATA[Carbon dioxide emissions have increased exponentially in the last century thereby increasing atmospheric CO2 from 300 to 400ppm. Perennial plants and trees sequester this carbon in hardwood, i.e. stems, roots and brown wood branches. The sequestration of carbon from atmospheric CO2 in shade grown coffee farms is very high. In fact, coffee farms in India sequester carbon in shade trees and coffee bushes equal to or more than their own annual emissions. The carbon footprint of an agricultural...]]></description><link>https://www.humblebean.com/post/shade-grown-carbon-sequestration</link><guid isPermaLink="false">6a71d7ac16784457813858dd</guid><pubDate>Tue, 04 Aug 2026 12:15:41 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_d44889fdd08f4ac6be1279080cc69700~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Coffee Processing Methods | How coffee is processed in India &#38; around the World.]]></title><description><![CDATA[Processing is a short, but by far the most critical step in the journey of coffee which determines the final flavor profile of the berries. There are different types of coffee, such as Arabica and Robusta, and the varietal plays an important role in determining the base quality to start with, which, when combined with good agricultural practices, will provide us with a good quality of bean to begin processing with. Harvesting Since the developed sugars within each individual cherry have a...]]></description><link>https://www.humblebean.com/post/coffee-processing-methods-how-coffee-is-processed-in-india-around-the-world</link><guid isPermaLink="false">6a71d5fc0bc1c953a2caf17b</guid><pubDate>Tue, 04 Aug 2026 12:11:36 GMT</pubDate><enclosure url="http://youtu.be/NKu_3e3bgow?si=293VsLoPVFEqjo8w" length="0" type="video"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[How to Crack the Q-Grader Arabica Exam: A Personal Journey]]></title><description><![CDATA[When I first began working with coffee, I was always fascinated by how this tiny bean had become so famous worldwide. During my first project with a plantation company, I got a glimpse of the magnitude of the coffee industry. I was a farm manager at the time, and my inquisitive nature eventually led me to be in charge of quality control. As an assistant cupper in the quality control laboratory, I was regularly tasked with categorizing and classifying coffees based on customer preference...]]></description><link>https://www.humblebean.com/post/how-to-crack-the-q-grader-arabica-exam-a-personal-journey</link><guid isPermaLink="false">6a71d2c7e1b75da43ec0cf5e</guid><pubDate>Tue, 04 Aug 2026 12:03:29 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_b5fca1d67487404b86314ebc3e754a27~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Decoding the Coffee Wave]]></title><description><![CDATA[Just like consumption of coffee is explained in waves, processing of coffee at the farm can also be categorized in waves. Obviously, the first wave refers to the process used when humans first started consuming coffee. One need not guess that this process was the natural process. After the industrial revolution, production went up to meet growing demand and we needed a way to make larger volumes of more consistent product. Coffee is grown close to the equator or in near-equatorial climates...]]></description><link>https://www.humblebean.com/post/decoding-the-coffee-wave</link><guid isPermaLink="false">6a71d16d74653e170f8e2bd0</guid><pubDate>Tue, 04 Aug 2026 11:50:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_61d71495d1664215b0f284ef8e02825a~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[The Art of Blending – Which Coffee to Choose?]]></title><description><![CDATA[ARABICA OR ROBUSTA – WHICH ONE TO CHOOSE? A Good blend will bring body, mouthfeel, and a certain soft bitterness to the mix. It will also bring a bit of acidity, though on the lower end. According to the organoleptic macro-characteristics of the main types of coffee, Robusta coffees provide a strong and decisive character to the flavour of the blend, whereas Arabica coffees produce sweeter scented blends, exhibiting fine aromas and taste. Also, Washed Arabica is a finer and more acidic coffee...]]></description><link>https://www.humblebean.com/post/the-art-of-blending-which-coffee-to-choose</link><guid isPermaLink="false">6a71d0e62155f73d8806bca9</guid><pubDate>Tue, 04 Aug 2026 11:46:50 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_95c057dcaf5a4b478d9e55a3d47fa01b~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[The Art of Blending – The Secret to a Good Blend]]></title><description><![CDATA[THE SECRET TO A GOOD BLEND This first step in creating a good blend, without a doubt is the quality of raw green beans. The second, rarer ingredient needed is the knowledge for blending and balancing of aromas of the coffees in the blend. This complex art of blending, where determination of cup quality and defects is of utmost importance, the greatest sensory instrument currently available is the human being. To create a high-profile blend, here are some key insights: The Process of Blending...]]></description><link>https://www.humblebean.com/post/the-art-of-blending-the-secret-to-a-good-blend</link><guid isPermaLink="false">6a71d01574653e170f8e289a</guid><pubDate>Tue, 04 Aug 2026 11:44:10 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_463a469f78fb493fb78c5e2733fea561~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[The Art of Blending – What's in a Blend?]]></title><description><![CDATA[“WHAT’S IN A BLEND? "The most commonly asked question when we work behind a Café counter – “What blend do you use? “Or “what’s in the blend?” This seemingly simple question is in fact quite a complicated one to answer. To start off, it helps to look at Blending as an art similar to culinary science. “What’s in your blend?” – The answer, a mix of factors – from the coffee’s Geographic location, the percentage of each type of bean in the mix, the coffee varietal used, and the processing method...]]></description><link>https://www.humblebean.com/post/the-art-of-blending-what-s-in-a-blend</link><guid isPermaLink="false">6a71cf51f20e59031dfdc297</guid><pubDate>Tue, 04 Aug 2026 11:40:18 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_7c7cbdd041f94bc3a8ca007a602ecc01~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[The Matcha Craze]]></title><description><![CDATA[Why the Obsession Is Still Going StrongMatcha has moved far beyond being a passing trend. What started as a niche ingredient in traditional Japanese tea ceremonies has become a global staple across cafés, homes, and wellness spaces. Years into its rise, matcha continues to hold our attention—and for good reason. At its core, matcha is a finely ground green tea powder made from shade-grown tea leaves. Unlike regular green tea, where leaves are steeped and discarded, matcha is consumed whole....]]></description><link>https://www.humblebean.com/post/the-matcha-craze</link><guid isPermaLink="false">6a71ce51b174d35700907398</guid><pubDate>Tue, 04 Aug 2026 11:36:08 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_35508a6a71944166bf68083650ca755e~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Understanding Acidity in Coffee]]></title><description><![CDATA[Understanding Acidity in Coffee What It Really Means and Why It Matters Acidity is one of the most misunderstood aspects of coffee. It is often mistaken for bitterness or sourness, but in reality, acidity is what gives coffee its brightness, clarity, and liveliness. In simple terms, acidity refers to the presence of naturally occurring acids in coffee that create a pleasant sharpness or freshness on the palate. These acids are formed and preserved through factors such as origin, variety,...]]></description><link>https://www.humblebean.com/post/understanding-acidity-in-coffee</link><guid isPermaLink="false">6a71cca7b174d35700906fe3</guid><pubDate>Tue, 04 Aug 2026 11:32:15 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_03e60c93a9174584898d3eee516d9d90~mv2.webp/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Siphon]]></title><description><![CDATA[Designed for theatrical elegance and pristine flavor, this recipe yields an extraordinarily vibrant, clean cup with a silken body and glowing clarity. The magic lies in the Syphon’s vapor pressure and vacuum draw-down, which maintains a precise, full-immersion temperature to bring out the most complex, subtle nuances of your coffee. What You Need:  - Coffee of your choice  - Grinder  - Kettle &#38; Heat Source (Butane Burner or Beam Heater)  - Syphon Brewer (Tabletop Version)  - Syphon Cloth...]]></description><link>https://www.humblebean.com/post/siphon</link><guid isPermaLink="false">6a66f18235380d3132b768c8</guid><pubDate>Mon, 27 Jul 2026 05:50:34 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_8f1ced7895e6497782441f2341a1cf44~mv2.jpg/v1/fit/w_636,h_630,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Aero Press]]></title><description><![CDATA[Designed for effortless versatility, this recipe yields a rich, remarkably smooth cup with an unusually full body and low acidity. The magic lies in the Aeropress’s unique immersion and gentle air-pressure extraction, which extracts deep flavors rapidly while filtering out fine sediment for an exceptionally clean finish. What You Need: Coffee of your choice Grinder Kettle AeroPress Brewer AeroPress Micro-Filter Coffee Scale Mug or Server Recipe: Coffee: 20g Grind Size: Medium-Coarse (FELLOW...]]></description><link>https://www.humblebean.com/post/aero-press</link><guid isPermaLink="false">6a66f12ab59210289e93cb26</guid><pubDate>Mon, 27 Jul 2026 05:49:22 GMT</pubDate><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[Pour Over]]></title><description><![CDATA[Designed for effortless consistency, this recipe yields a deeply smooth, well-rounded cup that honors the origin of every bean. The magic lies in the dripper’s interior ridges and paper filter, which direct water flow to prevent bitter over-extraction, leaving you with a balanced, beautifully nuanced brew. What You Need:  - Coffee of your choice  - Grinder  - Kettle  - Pour Over Brewer (Any Version)  - Pour Over Filter  - Coffee Scale  - Coffee Server Recipe:  - Coffee: 20g - Grind Size:...]]></description><link>https://www.humblebean.com/post/pour-over</link><guid isPermaLink="false">6a66f0f035380d3132b766ec</guid><pubDate>Mon, 27 Jul 2026 05:47:31 GMT</pubDate><dc:creator>PLONK STUDIO</dc:creator></item><item><title><![CDATA[                        Chemex]]></title><description><![CDATA[Designed for striking clarity and elegance, this recipe yields an impeccably clean, velvety cup that highlights the most delicate floral and fruity notes of your coffee. The magic lies in the Chemex’s thick, specialty paper filters and conical glass design, which filter out all bitter oils and sediment, leaving you with a exceptionally smooth, crystalline brew. What You Need: Coffee of your choice Grinder Kettle Chemex Brewer Chemex Bonded Paper Filter Coffee Scale Coffee Server or Glass...]]></description><link>https://www.humblebean.com/post/chemex</link><guid isPermaLink="false">6a63129f48a090b99127bcd9</guid><pubDate>Fri, 24 Jul 2026 09:26:58 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/eaef4e_aaf1bef1fc82479aaf5d8a12090d13e1~mv2.jpeg/v1/fit/w_736,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PLONK STUDIO</dc:creator></item></channel></rss>