How coffee companies and professionals are improving the cupping experience.
After a year of traveling around the world, tasting thousands of coffees, and setting multiple auction records, the Cup of Excellence program culminated in an intimate showcase cupping of all the program’s top-graded coffees from each competing country.
Examining how coffee gets from farms to roasteries.
The final installment of Emily McIntyre’s reports from the field. This time: cupping at origin.
Assess coffee quality, build sensory skills, and slurp to your heart’s content.
Few farmers get the opportunity to taste their own coffee, inspiring efforts to increase access to roasting equipment at origin.
Changes to Good Food’s coffee scoring.
A Q & A with Kong Coffee Brewer designer Josh Taves.