20 years ago, a farmer had an idea to try to grow coffee in California. Now, the burgeoning California coffee industry has the potential to support struggling farms and change the way we value the crop.
With an increasing number of coffee chains removing the surcharge for drinks plant-based milks, some owners of small independent shops wonder if they should do the same.
Austin’s Compost Coalition brings new life to spent coffee grounds and provides a blueprint for composting in your neighborhood.
Built by trans people, Fluid is a cooperative cafe intentionally made for San Francisco’s queer community.
Although most coffee shops elect to use modern espresso machines, some opt for an old-school approach to crafting the perfect beverage.
Once the pandemic began and baristas remained on the front lines, they became the de facto enforcers of mask mandates. Eight baristas tell us about the arguments, hostility, and harassment they endured behind the bar.
Farmers in Rwanda were given 100% ownership of the Mulindi Tea Factory by private owners. Twenty-eight years after a horrific genocide tore apart the country, this deal is an example of real empowerment that focuses on workers.
On the heels of cold brew coffee, cold brew tea takes its place in the market.
Beyond the essentials, apps and software can provide immediate and long-term benefits to a coffee shop. But each piece of software comes at a cost—and not always a financial one.
From mason jar meals to mug lending, a surge of new takeaway programs proves zero-waste to-go options are possible.
Tea is more than a beverage: Karl Holl at Smith Tea shares how he uses tea to flavor and enhance sweet and savory dishes.
Tackling mineral deposits in brewing: how you can prevent scale buildup and prolong the life of your brewing equipment.