Wednesday, February 22, 2012

Bridging the Global Gap: Learning from our Connections with Other Cultures


Emma Smith, HG coffee bar manager, recently traveled to Guatemala with a local church group, along with Ruth Elliott, HG’s bike delivery girl. Higher Grounds’ Guatemalan coffee comes from a couple different cooperatives there, including the Rio Azul cooperative in Jacaltenango (city), Huehuetenango (department), which is about 150 miles north of the region Emma visited. Here are some words from Emma about her adventure:


Many months ago, I was given the opportunity to volunteer at the San Lucas Mission in Guatemala with a group from Advent Church in Lake Ann, Michigan. Two weeks ago I finally made the journey to that beautiful country. We left from Detroit early one morning to catch the first of the two planes that would bring us to our destination, San Lucas Toliman. San Lucas is nestled between mountains and Volcán Tolimán. It sits on the southeastern shore of Lake Atitlan. The majority of people who live there are Highland Mayans.  

During our first few days, we had no volunteering responsibilities, so we had the opportunity to explore the area. The Lake Atitlan shoreline is strung with villages. We were able to visit three of the many. The best way to travel between villages is by boat. The boat rides were one of the highlights from my trip. The lake is so alive with fishermen and women cleaning their clothes on shore. The most memorable town was Santa Catarina; they are known specifically for their beautiful textiles. Everyone we encountered in Santa Catarina was so generous; they had nothing but smiles and patience with our broken Spanish. This town was truly beautiful, its scenery and its people; there are few places that I’ve traveled that stand out in my mind as much as Santa Catarina.
  
On another day we rode in the back of a truck for about twenty minutes to get to San Antonio Palapo, where we met Elvis, a member of the Campesino Committee of the Highland, or CCDA, a grassroots association working for social justice and equality for the Mayan people. This group was founded in 1982 but was forced to work underground until 1988. The government perceived them as another armed guerrilla group, but in 1990 they became an established organization. A few of the key points the CCDA focuses on are rural development, land distribution, achieving fair labor rights, and producing and exporting goods such as coffee, honey and textiles. They are making progress with some of these issues. 

For example, in 1998 one hundred pounds of coffee were shipped out of the country, and last year 2,300 pounds were exported. Meeting Elvis and listening to his story and the story of the CCDA is very inspiring. Hearing about their struggles as people and as an organization is one thing, but to know that they keep working to bring a better life to their town and the Mayan people is encouraging.


My favorite part of the trip was walking around San Lucas in the mornings. Throughout our walks, more and more people would be out on the streets starting their mornings. The market, which runs for many blocks, would just be setting up. Within an hour the town would come to life. I already miss the feel of this town. The people who live in San Lucas have such big hearts; every person you pass says good morning with a smile on their face.  The people of this town have lived through a war and so much adversity. By our standards, most of the people are underprivileged and do without so much, but they seem to live with so much life and beauty.  

***

Emma’s experience in Guatemala is a perfect example of what we can learn from people living across the world from us, who have lived through more trials & turmoil than most of us privileged Americans can begin to wrap our heads around. As she points out, many times those who have endured the greatest struggles are the ones who exhibit the greatest joy & acceptance. The coffee farmers in Guatemala have long struggled to earn a living wage for their product, & Higher Grounds is committed to helping them achieve a better quality of life through a guaranteed fair trade price. But fair trade practices are only the beginning. Money alone will not solve the problems of cultural marginalization & social unrest between native peoples & their too-often power-hungry governments. Through cultural exchange-focused travels like Emma’s, our eyes can be opened wider to a better understanding of global justice issues.

Monday, February 13, 2012

Back to the Ol' Grind

Did you miss me?

(Don’t answer that.) 

At any rate, the blog is back in action this week with a quick word about grinding your coffee just right for the best cup. After all, since it’s Valentine’s week, you’ll certainly be bringing your sweetheart (or your mom, dad, sister, roomie...) breakfast in bed…which absolutely should include a steamy cup of delicious HG coffee.

If you came here straight from this week's coffee bar newsletter, welcome! Thanks for stopping by.

Every brewing method has a particular extraction time, which means how long the coffee & the water hang out together. A French press relies on a long extraction (3-4 minutes), so it's good to use coarsely ground coffee. The shorter the extraction time, the finer the grind—as you might expect, espresso has a short extraction (about 25 seconds), so a very fine grind is used.


During any brewing, most of the flavors you want from coffee are extracted first, along with caffeine. But when the time that the coffee & water are in contact is extended too long for the particle size, other things get extracted as well--sometimes bitter compounds we don't want, resulting in a less-than-ideal cup. And if your coffee is ground too coarsely, only a small amount of the desirable compounds will make their way into the result, leaving the good flavors back with the spent grounds & leaving you with an under-extracted cup of coffee. Be not led astray, friends: under-extracted isn’t the same thing as weak.

So why do I end up with a weak cup? you might ask. You’re probably not using enough coffee. Remember, you should use two tablespoons of grounds per 6-8 ounces of water, which amounts to just over a cup of grounds for an 8-cup coffee pot. (Also, your personal “cup” of coffee might be larger than an actual eight-ounce cup – keep that in mind when using brewpots without measure markers.) So if you know you’re using good, fresh beans (hopefully you got them recently from Higher Grounds!), & you know you’re grinding to the appropriate particle size, simply adjust your proportion. If your result seems bitter, adjust your grind to be a little coarser.

Finally, you’re always welcome to stop by HG & ask us in person. We’d love to help you achieve delicious, perfectly-extracted coffee at home.

Next week, we'll hear from Emma (HG barista) about her recent trip to Guatemala.

--Jennifer