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.
All posts by Michael Butterworth
Stay Flush in a Cold Brew Rush
Its all about the brew
To meet consumer demand for cold brew and maximize profit potential, café owners need to consider the pros and cons of all their options—bottled, ready-to-drink, nitro-infused, on draft—or make their own recipe in-house.
New Wave Tampers
Barista
A new crop of tampers is changing how baristas make espresso.
New Service Models in Specialty Coffee
Feature
Moving away from register-first service.
Collective Espresso: Cincinnati, Ohio
Café Crossroads
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.
Q Grader Certification for Baristas
Barista
To certify, or not to certify? The answer depends on career and personal goals, among other factors.
Managing Multiple Water Sources
The Water Issue
Creating consistency across regional water differences.
Omni Roasting
Coffee
Do espresso and filter coffee really need different roast profiles?
Grinding for a Purpose
Feature
While espresso machines get most of the attention, grinders are the real workhorses of a café.
The Long Shot
Barista
As grinders improved and roasts lightened, a new type of shot emerged. Is it the new normal?