This is partly due to its quality, but mostly to do with the fact that it’s grown in the United States so fair wages must be paid to workers (the question of why this isn’t the case in other countries is a discussion for another time). Farmer Reps Accuse Roasters of Counterfeiting as Kona Controversy Escalates - via Daily Coffee NewsĪs you may or may not know, coffee from Hawaii is expensive. It’s pretty lamentable that a champion barista from a producing country is denied entry to one of the coffee world’s premier competitions, just because it is being held in the US, while the coffee itself has no problems. The US coffee industry is rallying behind Maqueda, with appeals to politicians and other attempts to provide assistance. World Coffee Events, which runs the Brewers Cup competition along with the World Barista Championship and other competitions, said in a statement that visa denials “are a recurring challenge in presenting these global events,” and that they try to offer as much assistance as possible to competitors who suffer these issues.Ī previous Iranian competitor, Mehran Mohammad Nezhad, was eventually able to gain entry to the United States after challenging the initial visa refusal, so there is some precedent for Maqueda to invoke (although that was back in 2015, and immigration rules have changed a bit since then). This is not the first time a coffee competitor has been denied a visa, and not even the first time a Mexican competitor has been rejected. Absent this year, however, is likely to be Mexican Brewers Cup champion Carlos Maqueda, who was denied a temporary visa to travel to Boston and represent Mexico in the competition.Īccording to an interview in Barista Magazine, who broke the story, Maqueda tried multiple times to apply for the visa and was denied each time, despite meeting all the requirements. The World Brewers Cup Championship is happening this April as part of the Specialty Coffee Association’s Expo in Boston. Mexican Brewers Cup Champion Carlos Maqueda Denied Visa - via Barista Magazine I don’t really have anything to say here, except to thank you for reading. Read more Liz Clayton on Sprudge.Hello and welcome to another edition of the Coffee News Roundup. Liz Clayton is the associate editor at Sprudge Media Network. Of course, the Caramel Macchiato is itself a riff on Starbucks’ Latte Macchiato, which has spawned seemingly endless variants like the Starbucks Blonde Honeycomb Macchiato, the Iced Cinnamon Almondmilk Macchiato, the Chestnut Macchiato, the Cloud Macchiato, and of course, for coffee lovers in the Great White North, the Maple Macchiato-but there’s no question the Caramel Macchiato is still the fan fave. What are some variations on the Caramel Macchiato?īesides the Iced Caramel Macchiato, there are a variety of reimaginations of the beloved Caramel Macchiato, from seasonal treats like the Caramel Snickerdoodle Macchiato and the Caramel Pumpkin Macchiato, and even the Caramel Macchiato Frappuccino! (Don’t have an espresso machine at home? This recipe has some good suggestions on how to brew regular coffee in a method that will approximate espresso.) Each one includes espresso, steamed milk, vanilla syrup (not extract!) and caramel sauce. Starbucks’ own official recipe is here, and many copycat recipes exist. Yes! Recipes abound all over the internet to help reproduce the Caramel Macchiato from the comfort of your own home coffee bar. When they’re given a 3oz drink with no flavored syrups, boy are they surprised!Ĭan I make my own Caramel Macchiato at home? The sweet coffee treat became such a smash sensation that it’s what many people think of when they ask for a macchiato in a cafe. This layering is especially noticeable in transparent vessels. The “macchiato” distinction is due to the fact the espresso is layered on top of the milk, as opposed to the Starbucks latte, which does the opposite. The Caramel Macchiato is essentially a not-too-sweet vanilla latte topped with caramel. Starbucks took some mixologistic license with the term, adding both an “espresso macchiato” (traditional) and a “latte macchiato” to their original menus. The traditional definition of a “macchiato” is an espresso with just a small bit of milk or foam (macchiato coming from the Italian, “to mark” or “to stain”). What’s the difference between a Caramel Macchiato and a traditional macchiato? Starbucks retail locations serve this drink in various sizes between 8oz-24oz. This lush, dessert-like drink is a latte-style beverage served hot or iced made with milk, vanilla syrup, and topped with espresso and caramel sauce. Starbucks deserves credit for elevating coffee’s popularity around the world, and it’s made such a powerful “mark” on cafe culture that the company rewrote the global drink dictionary with its Caramel Macchiato.
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