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Pat Shingleton: "Coffee Complications..."

6 years 8 months 1 week ago Wednesday, September 20 2017 Sep 20, 2017 September 20, 2017 4:10 AM September 20, 2017 in Pat Shingleton Column
By: Pat Shingleton:

We expect and will embrace the seasonal change and especially the fronts that clear out the clouds and usher in cooler, breezy weather. Years ago, I was enjoying lunch with a coffee expert, the late Norman Saurage of Community Coffee. From Norman’s many years of experience, he knew whether our cups of coffee were brewed properly and if it was fresh, stale or slightly stale.  In addition, years ago, The New York Times reported that coffee production was at threat from global warming. British agricultural specialists analyzed growing trends and the environment and determined that climate change is harming crops across Central and South America.  The high-end specialty coffee, Arabica, which is more popular and more expensive than Robusta, could become nonexistent. Scientists believe it is premature to identify weather patterns that are directly related to warming. Cenicafe, the national coffee research center, are working with genecists to develop coffee plants more resistant to heavy rains and heat.

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