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4th Annual Coffee Crawl

BoCo Coffee Roasters'

4th Annual Coffee Crawl

April 6, 2019
&
April 7, 2019

**SCROLL DOWN TO BUY TICKETS BELOW**

Join us for BoCo Coffee Roasters’ 4th Annual Coffee Crawl. The crawl is two full days of COFFEE so plan on attending either Saturday or Sunday! Participants will receive credentials to be presented at Coffee Crawl participating shops for discounts, presentations or even a mini class.


Upon completion of the route, participants will return to BoCo Coffee Roasters for a gift bag filled with coffee goodies.

BUY TICKETS:
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1. BUY THROUGH OUR ONLINE STORE ($15 + transaction fees)

2. BUY DAY OF ($15) 

*This event is rain or shine. 

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Now Available At Earth Fare!

Attention all fellow coffee lovers! Looking to buy bags of some of BoCo’s most delicious blends at the convenient location of your local retailer? Search no more! Our coffee is now offered at three different Earth Fare locations throughout the Charlotte area:
 

Ballantyne:
Monday – Sunday: 7am – 10pm
12235 N. Community House Road
Charlotte , NC 28277

 

South Park:
Monday – Sunday: 7am – 10pm
721 Governor Morrison Street Suite 110
Charlotte , NC 28211

 

Huntersville:
Monday – Sunday: 7am – 10pm
14021 Boren St
Huntersville , NC 28078

 

Blends currently available at these locations include: Butter, NoDa Cafe, Sekinin, and Inzovu. Try them out – you won’t regret it!

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A Coffee Cup Designed to Let Astronauts Sip Espresso in Space

scup

Source

Here on Earth, it’s easy to take things for granted. Drinking a cup of coffee, for example,  is a shockingly simple act when you’re affected by gravity, yet it’s infinitely more difficult once you leave Earth’s atmosphere.

In space you don’t sip, you suck, from a bag. That’s a good thing. The typical coffee cup simply doesn’t work in low gravity, unless you want scalding hot liquid floating through the air.

It takes a special vessel to get liquid from an open container into an astronaut’s mouth. It also takes a helluva lot of science, as seen by the cup designed by Portland State University researchers. For the past year, scientists there have been developing a mug designed specifically to allow astronauts to sip on espresso (or other warm and frothy drinks) in low-gravity environments.

The cup’s shape is odd—a little like a plastic baby boot—and was determined by mathematical models. Every curve and geometric shape is designed to encourage the controlled movement of liquid. You’ll notice a pointed corner in the center of the cup; this strange bit of design is what makes it possible to drink liquids in low gravity. The corner essentially acts like a wick, using surface tension to guide liquid toward your mouth. As soon as an astronaut touches her mouth to the lip of the cup, a capillary connection is formed and the liquid travels up the vessel and forms sippable balls of coffee.

It sounds simple enough, but designing a cup for space requires a deep understanding of how fluids move in low gravity. “We’re geeks, and we make spacecraft fluid systems,” says Mark Weislogel, a professor of mechanical and mechanical engineering who is leading the research. “It’s like space plumbing.”

On a day to day basis, this means Weislogel and his team solve problems like how to get rocket fuel to move on its own, or how to process urine using a device that has no moving parts. It turns out that all the data gleaned from capillary flow experiments aboard the International Space Station also is relevant in designing a low-gravity espresso cup.

The project an evolution of Don Pettit’s low-gravity cup, which he designed while on the ISS in 2008 as a means of drinking coffee in something approaching a normal fashion. It used the same principles employed by the espresso cup—an sharp interior corner angle that draws liquid upward—but was far less sustainable and scalable at that point. The Portland team began working on the problem after Italy announced it would send an espresso machine to the International Space Station later this year. No respectable espresso-drinking astronaut wants to sip brew out of a bag. The pleasure of drinking espresso comes from the inhaling the aroma and sipping the crema, the frothy, oily bubbles that sit at the top of your glass. That can’t happen when you’re drinking from plastic bags.

In a field where efficiency is priced above comfort, it’s fair to ask: Who really needs an open-top cup? But a reusable cup like this could actually be a boon for astronauts, especially now that the ISS has a 3-D printer on board. Once refined, Weislogel believes a design like this could save valuable volume and weight on a spacecraft destined for a long haul. That won’t be for a while. The cups are still in the testing stage, and they cost $500 to 3-D print in the transparent plastic. That’s not exactly cheap, but Weislogel believes it’s a relatively small price to pay when testing the same fluidic system theories would cost millions to test on rocket engines (he suspects they’ll spend $100,000 before testing on the cup is complete). “It’s a fast way to get a bunch of engineering and science data,” he says. “Also it’s fun.”

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The Taste Of Coffee Can Be Influenced By The Color Of Your Cup

colorcup

 

Content Originally Shown on i09.com by George Dvorsky

 

If your morning brew tastes more bitter than usual, you may want to consider changing the color of your mug instead of adding more sugar.

In a paper recently published in the journal Flavour, Australian scientists sought to learn if our perception of coffee could be influenced by the color of the cup from which it was drunk. Their results suggest this very well may be the case.

In the first experiment, a research team led by George Van Doorn discovered that white cups enhance the “intensity” of cafe latte beverages compared to clear mugs. More specifically, white cups appear to influence our perception of coffee such that it tastes more bitter.

The researchers conducted a second experiment because during the first one they used cups of varying shapes, which they worried might have influenced the results. But having mugs that were physically identical — aside from color — didn’t change the results; coffee was rated as being less sweet in white cups when compared to coffee in transparent and blue cups.

The researchers offer this conclusion:

Both experiments demonstrate that the colour of the mug affects people’s ratings of a hot beverage. Given that ratings associated with the transparent glass mug were not significantly different from those associated with the blue mug in either experiment, an explanation in terms of simultaneous contrast can be ruled out. However, it is possible that colour contrast between the mug and the coffee may have affected the perceived intensity/sweetness of the coffee. That is, the white mug may have influenced the perceived brownness of the coffee and this, in turn, may have influenced the perceived intensity (and sweetness) of the coffee. These results support the view that the colour of the mug should be considered by those serving coffee as it can influence the consumer’s multisensory coffee drinking experience. These results add to a large and growing body of research highlighting the influence of product-extrinsic colour on the multisensory perception of food and drink.

Indeed, one of the studies they’re alluding to showed that a red, strawberry-flavoured mousse presented on a white plate was perceived as being 10% sweeter and 15% more flavourful than when the same food was presented on a black plate.

In the case of this new study, it’s not the whiteness of the cups that matters per se, but rather the way it brings out the clarity and vividness of the brownness of the coffee, which tends to be associated with bitter flavors.

Studies like these affirm the idea that we’re psychologically primed to expect certain tastes from certain colors.

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Article: Coffee News, Part II: BoCo to Go

Sourced From: http://obsbite.blogspot.com/2012/01/coffee-news-part-ii-boco-to-go.html

Coffee News, Part II: BoCo to Go

Can you call it a food truck if it only has drinks? Maybe we should call the new red BoCoffee a coffee-bar on wheels. It does have an gas-powered espresso maker and a few other nifty features, including a flat-screen TV on the side so you can watch the news while you grab a morning cup, and teas from TeaRex.

The truck is the mobile art of Boquete Mountain Coffee, the roastery owned by David Haddock, who used to be with Counter Culture. Haddock named it after a coffee-growing area of Panama, although not all of his lines come from there. (It’s pronounced bo-KET-ah, although the guy behind the window told me, “If you want to get fancy, say it ‘bo-ke-TAY.'”)

The roastery is at 2113 N. Davidson St., between Amelie’s and K-9. And while the truck can move around, including showing up at events, it’s parked for now in the area of Stonewall and South Tryon. (It was in the parking lot next to the Harvey Gantt Center for the Arts, although Tuesday’s traffic shutdown moved the truck to a spot on South Tryon right beside the Observer building. There was so much morning pedestrian traffic along there that Haddock said he might move there for a while.)

Coffee bar prices range from $1.60 for a small regular coffee up to $7.45 for an extra-large flavored latte. One nice touch: I got a hot caramel on a chilly lunch hour recently and found it topped with espresso-flavored whipped cream. Nice. Details on the coffee (although none on the truck yet): www.bo-co.info