{"id":1617,"date":"2017-08-12T11:58:48","date_gmt":"2017-08-12T10:58:48","guid":{"rendered":"http:\/\/unitedbaristas.com\/?page_id=1617"},"modified":"2022-06-05T10:47:23","modified_gmt":"2022-06-05T09:47:23","slug":"media-centre","status":"publish","type":"page","link":"https:\/\/unitedbaristas.com\/media-centre\/","title":{"rendered":"Media Centre"},"content":{"rendered":"\n
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United Baristas is a digital platform for the coffee industry.<\/p>\n\n\n\n
United Baristas Services connect the coffee community to perform tasks such as recruitment, equipment procurement and maintenance.<\/p>\n\n\n\n
Our extensive industry contacts and experience give us deep insight into issues, trends and the future of the industry.<\/p>\n\n\n\n
We also publish articles on topics including: the industry’s viability, growth and prospects; sustainability challenges; and working life in coffee. We have specialisms on coffee’s carbon footprint, coffee shop viability, recruitment and coffee pricing.<\/p>\n\n\n\n
United Baristas is open to all coffee people and businesses, but we specialise in the specialty, artisan and independent segments of the market.<\/p>\n\n\n\n
United Baristas is growing quickly, doubling in size each year since its inception in 2015.<\/p>\n<\/div>\n\n\n\n
Request comment or insight on coffee or the coffee industry from Tim Ridley, United Baristas founder.<\/p>\n<\/div>\n\n\n\n
The coffee scene in the UK is now better than Australia and New Zealand, who were traditionally the trailblazers<\/p>in The Evening Standard <\/cite><\/blockquote>\n<\/div>\n\n\n\n
\nCoffee shops actually exploded after the financial downturn. All of a sudden, landlords were forced to consider propositions they wouldn\u2019t have done before because of a lack of demand. At the same time, a lot of companies downsized their office space and lost meeting rooms so it became more acceptable to leave the office during the day for a meeting in a coffee shop. <\/p>in The Grocer<\/cite><\/blockquote>\n<\/div>\n\n\n\n
\nCoffee has a \u2018high intensity\u2019 carbon footprint, and over 50 per cent of the total CO2 emissions from crop to cup occur from activity inside the coffee shop. <\/p>in Boughton’s Coffee House<\/cite><\/blockquote>\n<\/div>\n<\/div>\n\n\n\n
\n\nLondon coffee expert Tim Ridley tells City AM that most takeaway places have shut down thanks to the Covid-19 pandemic … but …\u201cHome brewing equipment is also doing well,\u201d he tells us, as previously time-poor commuters get used to the perhaps slightly more relaxed rhythms of home working.\u00a0\u00a0<\/p>in City AM<\/cite><\/blockquote>\n<\/div>\n\n\n\n
\nThese processes are very energy intensive and that\u2019s why they are the greatest components of a cup of coffee\u2019s carbon footprint<\/p>in 5th Wave<\/cite><\/blockquote>\n<\/div>\n\n\n\n
\nThe first thing you need to understand is that caffeine doesn\u2019t directly stimulate you. Rather it prevents a molecule called adenosine from slowing down your mind and body by blocking the adenosine receptor in your brain.<\/p>on BBC Radio<\/cite><\/blockquote>\n<\/div>\n<\/div>\n\n\n\n