Contributor Guidelines

For more than 25 years, Fresh Cup Magazine has been “the magazine for specialty coffee and tea professionals.” We’ve documented and encouraged the growth of the two industries as they’ve transformed from niche markets to cultural forces across the United States and much of the globe. Our readership includes growers and processors in origin countries and café owners, importers, tea blenders, coffee roasters, baristas, and most every other type of industry professional across the world. Many of our readers are experts and leaders in the field with deep technical, business, historical, and practical knowledge.

Print Magazine

Every month since 1992, Fresh Cup Magazine has thoroughly documented the rising, rapidly modernizing beverage and foodservice trade, and where it’s headed.

In print, we publish magazine-style stories that introduce readers to people and places pushing coffee and tea forward.

Our feature articles provide insightful, in-depth information on the most important business topics for enterprising specialty coffee and tea café owners, and give voice to wave after wave of industry veterans and visionary newcomers alike.

Our front-of-book columns bring readers into successful and unique cafés around the globe, highlight news and innovations, discuss best business practices, analyze trends in coffee and tea, introduce key industry players, and much more. Some of our departments include:

  • The Filter: News & events
  • #trending: Trends in products, café items, packaging, new industries, and more
  • In House: Café basics, including management tips, staffing, 101-level educational pieces directed to business owners
  • The Whole Leaf: Tea topics, from exporting to blending
  • The Whole Bean: Coffee topics, from exporting to roasting
  • Origin: Highlights farmers, importers/exporters, and places where coffee/tea is produced
  • Café Crossroads: Café spotlight with spread of photos, story of how business came into being
  • Do You Know? Q&A with industry leaders

Our printed coverage is expanded on, where we dig even deeper into the topics our readers care about.

Online, we publish news articles and features that are thoughtful, engaging, and concise looks at narrowly focused topics, trends, places, and people in the coffee and tea industry.

How to Pitch Fresh Cup Magazine

We accept queries for features (1,500–2,000 words), café profiles (800–1,000 words), department articles (500–800 words), and online posts (300–500 words).

For the best chance of publication, present a clear angle to the story, show us that you’ve researched it, tell us the sources and experts you’ll interview, and explain why you’re the person who should write it. When querying, please include clips or links to published writing. If you have no clips, please write a 300-word story introducing us to your favorite coffee shop or teahouse.

Send your queries to our editor, Caitlin Peterkin, at editor [at] If you don’t receive a response within a week, please send a follow-up email.

*Please note: We do not accept pieces that have already been published.

Some Notes About Fresh Cup Style

  • Use the Oxford comma in all instances.
  • Please double-check the preferred pronoun of any source (i.e. he/his, she/her, they/them).
  • Refer to sources by their full name on first mention, and only last name on all subsequent mentions.
  • When in doubt, default to AP Style.
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