Articles

The settlement will go to current and former staff at one of the California-based company’s San Francisco locations.

There can be only one death-themed coffee brand. Plus, how post-harvest processing can improve underripe coffee, and Blue Bottle Coffee achieves carbon neutrality—but does that mean anything? 

What if there was a way to process underripe cherries so they taste as good—if not better than—ripe ones? Fermentation might hold the answer.

In recent years, a number of luxury hotels have revamped their coffee programs. The result has been a better experience for guests—and a new way to stand out from the competition.

Richmond’s Afterglow Coffee Cooperative, which operates in a shared cafe and roastery space, is making waves with its revolutionary worker-owner structure.

New research analyzed four coffees grown at different elevations to see if altitude impacts flavor and quality.

Researchers are finding more uses for coffee waste, a union win for Anodyne workers, and another study confirms that, yes, coffee is good for you.

Researchers have patented a new technology that uses ground coffee and plastic waste to capture carbon dioxide from industrial emissions.

Only 1–5% of the original coffee cherry ends up in your cup—but it doesn’t have to be that way. Here’s how the coffee industry can move beyond the bean.

Maxwell House is rebranding as Maxwell Apartment. Why? The joke is that most people can’t afford to buy a home.