The Tipping Point: Are We Ready to Move Beyond the Tipping Model?
Baristas' livelihoods often rely on tips received—should they?
Turkish Coffee Revisited
Although dozens of nationalities claim a coffee culture centered around a cezve or ibrik, the concentrated, unfiltered brew is perhaps best known as Turkish coffee, and a growing number of specialty coffee professionals are…
Fermentation at Origin
Different coffee-producing regions have different fermentation traditions, which, for the most part, have been handed down from generation to generation. But a growing number of coffee producers are experimenting with new fermentation techniques to…
The Benefits of Attending Trade Shows
Depending on your personality, trade shows can be the highlight of your professional calendar or an emotionally exhausting obligation.
Espresso Machines
Can specialty coffee be automated? Or perhaps the better question is, should specialty coffee be automated?
New Life for Decaf
Gone are the days when decaf meant dead flavors in the cup. These decaf advocates are proving that coffee sans caffeine can be delicious indeed.
Collective Espresso: Cincinnati, Ohio
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.
The Long Shot
As grinders improved and roasts lightened, a new type of shot emerged. Is it the new normal?