koffieTcacao News – October 2026
Tea from the fields of Brabant, a roastery looking to phase out gas, and two chocolate bars up for grabs. Plus: a fruity soda as an alternative to your second cup of coffee.
Tea from the fields of Brabant, a roastery looking to phase out gas, and two chocolate bars up for grabs. Plus: a fruity soda as an alternative to your second cup of coffee.
Tasting matcha requires a different approach than tasting brewed tea.
Is a lot of foam a sign of good matcha? Not necessarily.
This bright green tea powder comes from a remote mountain community in China and is perfect for tea and (iced) matcha lattes.
Coffee and tea experts share seasonal recipes and practical ideas for restaurant menus. The workshops take place at a pick-your-own garden in Stoutenburg.
In *The Art of Baking*, Hidde de Brabander opts for macarons featuring a sophisticated combination of matcha, yuzu, and white chocolate
From light, airy foam to a thick, glossy texture: usucha vs. koicha.
This Japanese green tea is roasted after processing, giving it a flavor that is more reminiscent of nuts, wood, and caramel than of grass or seaweed.
Before matcha is ground, the leaves undergo a meticulous processing procedure to become tencha. Discover why steaming, drying, de-stemming, and sorting are key to determining color, umami, and mouthfeel.
Tea is evolving from a side item on the menu into a full-fledged beverage category. Bernadine Tay, president of the European Speciality Tea Association, sees matcha, origin, the hospitality industry, wellness, and tea pairings in particular as signs of a broader shift.
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