So You Think You Can Roast?
Roasting coffee in-house
All posts by Michael Butterworth
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 modulate the flavor profile of their coffee and add value to their product—just don’t call it a trend.
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
The Benefits and Drawbacks of Automation
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.
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.