The Corona Cov19 crisis has taught us some tough lessons! Not only has it caused many family tragedies and massive economic havoc, we have seen first-hand that we were not prepared for such a pandemic. A pandemic which we were warned about, with arguably sufficient lead time.
Yet, everything what could go wrong went wrong. We, as a startup business, have seen the down but also upside of the crisis. And we would like to share some of these lessons from “the front”.
On the downside, from a pure business point of view, we had experienced massive problems with the supply chain in March 2020. Our products are essentially composed of three components: the pod, the lid and the coffee. Each component comes from very different places. To minimise the carbon footprint, we typically order in large quantities. But this time, due to closure of borders and absence of staff in factories, we experienced critical issues with the supply chain. The result: shortage of stock – the biggest nightmare for a small company (but of course nothing compared to the tragedies experienced by many globally).
On the upside, we had encountered the kindness of our customers. Nobody complained. On the contrary, we had people offer us to pay upfront until the stock comes in so as to help us with the cash flow. We were amazed, and so grateful. The community came together over this crisis, which was really emotional for us all.
And we are proud of having played a very small role in helping society at these trying times. We have delivered coffee for free to several NHS hospitals in the UK and Australia.
We hope we won’t see such a terrible crisis unfold ever again! Our condolences to all families who have lost a loved one. And our admiration to all the incredible staff of the NHS around the world who saved lives, day in and day out.
Stay strong and healthy! Love, from the Moving Beans team.
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Water 💧 is the quiet and elusive partner of coffee. You need it to make coffee and it can change the flavour of it depending on the subtle differences in water composition. Recently, there has been a resurrection of research around the water composition and the quality of coffee. 👩🏽🔬 A key notion to take on board is that good tasting water does not necessarily mean good tasting coffee. For example, the bicarbonate content that makes a branded bottled water very smooth water to drink is basically responsible for removing acidity and sweetness in coffee.
The extraction of the coffee is at the core of any brewing or coffee-making process. When water passes through the coffee, it extracts some of the compounds and flavours and leaves some behind. It is the surprising complexity of this process that gives us so much of an intrigue as well as frustration when making coffee.
There are endless flavour notes to coffee. You can practice observing these through a coffee tasting technique called coffee cupping. In order to achieve the most consistent results, the “cupper” (which could be you) needs to follow very specific but simple procedures: