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.
All posts by Michael Butterworth
Please Push No More: New Wave Tampers
Barista
A new crop of tampers is changing how baristas make espresso.
One Style For All: Is Omni Roasting For You?
Coffee
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
Barista
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?
Barista
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
Its all about the brew
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
The Water Issue
Creating consistency across regional water differences.
The Tipping Point: Are We Ready to Move Beyond the Tipping Model?
Barista
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 rediscovering the method’s potential.