For some, becoming a coffee shop owner is a dream come true – but you'll have to live through a fair amount of mistakes in the process.
In the specialty coffee sector, even the most common barista mistakes make someone stressed and anxious. This article series seeks to reverse that narrative.
Cold brew coffee has become an important drink for cafés to offer; but finding the best way to serve it can be difficult.
A coffee's "varietal character" is shaped by its microclimate, including soil quality, temperature, rainfall, and sunlight exposure. High-altitude coffees are also generally considered higher quality - but why?
Technology has significantly shaped Chinese coffee consumption. As more young people enter the working demographic, this trend can only be expected to continue.
In a carbon-positive supply chain, carbon offsetting could be the best solution for coffee businesses hoping to reduce their environmental impact
Previously, there were limited things a barista could do to reduce or increase the presence of acidity in the cup, but this is changing as new espresso machine technology gives baristas greater control over brew variables, such as flow profiling.
Brew recipes are created around one basic principle: hot water extracting soluble flavour and aroma compounds from coffee. As such, it’s essential that we first look at one of the greatest influences on solubility – a coffee's roast profile
Matt Haw speaks with Andrew Hetzel about region-specific coffee flavour wheels, and how developing localised language around flavour might not be as simple as it seems.
Filter coffee and espresso are two distinct drinks, with two different brewing techniques. One is a modern, Italian invention that serves as the base of dozens of milk-based drinks, while the other is experiencing a renaissance with the rise of third-wave coffee. Yet new technology is allowing filter coffee to be brewed with an espresso machine
