Stefanos Tsitsipas became the first big-name casualty at this year's Wimbledon after the world No 4 was thrashed in straight sets by unseeded American Frances Tiafoe.
In his first match since losing the French Open final to Novak Djokovic in June, the Greek third seed never got going against the 23-year-old and lost in emphatic fashion 6-4, 6-4, 6-3.
Tsitsipas, though, has a terrible record at Wimbledon, having now gone out in the first round in three of his four visits.
Tiafoe won a low-level warm-up event in Nottingham before reaching the Queen's quarter-final and he was just too good for his opponent as he registered the biggest win of his career.
The world No 57 broke in the opening game of the match and that was enough to claim the first set.
Tiafoe went 5-4 up in the second set, after Tsitsipas saved two break points, and held his nerve when the Greek had three chances to break back.
The American broke serve again at the start of the third set and had three match points on Tsitsipas' serve to wrap things up in just over two hours.
He goes on to face either Canada's Vasek Pospisil or Roberto Carballes Baena for a place in the last 32.
It was the first time in 12 attempts that Tiafoe had beaten a player ranked in the top five in the world.
"It sounds pretty damn good," grinned Tiafoe when that was put to him on court after the match. "This is definitely one of my best wins. I want to play the best players in world on this type of stage. This is what it's all about.
"I am not sure how I would have performed if I had been on an outside court. Playing on a show court makes a difference."
However, he believes beating someone of Tsitsipas's class can be a game-changer.
"A lot of things have been going on for me lately," he said. "I wanted to do it [play tennis] the right way and I have not been close to where I want to be.
"I am very capable I know that but I definitely needed to beat a guy of this level."
The more serious side of specialty coffee
While the taste of beans and freshness of roast is paramount to the specialty coffee scene, so is sustainability and workers’ rights.
The bulk of genuine specialty coffee companies aim to improve on these elements in every stage of production via direct relationships with farmers. For instance, Mokha 1450 on Al Wasl Road strives to work predominantly with women-owned and -operated coffee organisations, including female farmers in the Sabree mountains of Yemen.
Because, as the boutique’s owner, Garfield Kerr, points out: “women represent over 90 per cent of the coffee value chain, but are woefully underrepresented in less than 10 per cent of ownership and management throughout the global coffee industry.”
One of the UAE’s largest suppliers of green (meaning not-yet-roasted) beans, Raw Coffee, is a founding member of the Partnership of Gender Equity, which aims to empower female coffee farmers and harvesters.
Also, globally, many companies have found the perfect way to recycle old coffee grounds: they create the perfect fertile soil in which to grow mushrooms.
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Cryopreservation: A timeline
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