5 Minutes With: LaNisa Williams, Barista Life LA
Fresh Cup recently caught up with LaNisa Williams, creator of Barista Life LA, to discuss her new Instagram campaign, #BlackinBrew, and learn more about her mission of inclusive education.
All posts by Caitlin Carter
How to Create a Virtual Event
As the effects of COVID-19 continue to be felt around the world, our industry has had to adapt in ways it didn’t anticipate.
Do You Know? Camila Coddou
Camila Coddou embarked across the country for her project Barista Behind the Bar, speaking on topics including hospitality, self-care, inclusivity, and empowerment.
HOST Milano 2019
Fresh Cup Magazine recently returned from Milan, Italy, where the 41st edition of the HOST Milano hospitality exhibition featured five days of innovation and inspiration.
Five Minutes With: Karla Mancio, Red Bay Coffee
First-time Golden Bean attendee Karla Mancio, head roaster at Red Bay Coffee, sat down with Fresh Cup to discuss her background in the industry, her Golden Bean experience, and why representation matters.
Better for the Planet
Recent trends in the café industry reflect a sweeping move towards a more sustainable, plant-based future.
Food Allergen Safety in the Café
Thirty-two million Americans have a food allergy. That means on any given day, you’re bound to serve a customer who may have a life-threatening allergy to milk, soy, nuts, gluten, or other standard fare in a typical café.
Behind the Bar: Hidden House Coffee Roasters
Hidden House’s Santa Ana location builds upon owner Ben Briggs’ dream of having a mom-and-pop café that caters to its community.
All Means All: Body Activists Seek to Disrupt Bias in Hospitality Industry
Portland’s Nossa Familia Coffee recently hosted an event centered on body size diversity, equity, and inclusion in the hospitality industry.
Do You Know? Part 2: Chad Trewick & Peter W. Roberts
Specialty Coffee Transaction Guide
Following a successful workshop with producers in Guatemala and speaking appearances at the 2019 Specialty Coffee Expo in Boston, Trewick and Roberts continue to share their thoughts on the Guide and the future of specialty coffee pricing.