Tucked in Cincinnati’s Over-the-Rhine neighborhood is Collective Espresso, a small café owned by two Ohio natives looking to expand the local coffee scene.
To certify, or not to certify? The answer depends on career and personal goals, among other factors.
Creating consistency across regional water differences.
Do espresso and filter coffee really need different roast profiles?
While espresso machines get most of the attention, grinders are the real workhorses of a café.
As grinders improved and roasts lightened, a new type of shot emerged. Is it the new normal?
Will milk and sugar be the domain of baristas?
Baristas’ livelihoods often rely on tips received—should they?
Tackling mineral deposits in brewing.
Vigorous upkeep: the key to machine longevity and good coffee.