“You Begin With Soil”: How One Coffee Farmer Is Embracing Regenerative Agriculture
Sustainable agriculture and regenerative systems can improve coffee today—and in the future.
Grinding for a Purpose: Everything You Need To Know To Pick The Right Grinder
While espresso machines get most of the attention, grinders are the real workhorses of a café.
Don’t Call it a Comeback: Pour Overs Reclaim Prominence in Specialty Coffee Shops
Pour overs have shuffled on and off menus for years, but for some, the brewing method has always taken center stage.
Please Push No More: New Wave Tampers
A new crop of tampers is changing how baristas make espresso.
One Style For All: Is Omni Roasting For You?
Do espresso and filter coffee really need different roast profiles?
Lazika Shows the Untapped Potential of Turkish Tea
By reintroducing care-driven harvesting practices and presenting consumers with a variety of different tea styles, Lazika hopes to improve the quality of Turkish tea.
Don’t Let It Build Up: On Scale Prevention
Tackling mineral deposits in brewing: how you can prevent scale buildup and prolong the life of your brewing equipment.
Triangulate Your Career: Should Baristas Consider Getting Q Grader Certification?
Is Q certification worth it for baristas to pursue? The answer depends on where you want to go in your career.
Stay Flush in a Cold Brew Rush
If cold brew is simply a menu option for warmer months, it's time to think critically about how to carve space for a unique—and quality-driven—version of the popular beverage.
Managing Multiple Water Sources: Why The Water You Use To Brew Matters
Creating consistency across regional water differences.