Recent Articles

Last week, Fairtrade International launched a tool called Plot Insights that aims to help its members manage, analyze, and share geolocation data.

Greenhouse coffee is harder to grow than you think. Plus, coffee pods become more sustainable, but you need to buy a new machine to use them.

It used to be the case that, when coffee shops confronted business challenges, they had to handle them on their own.  Today, however, external support has become more widely available in the coffee industry.…

A team of Australian researchers used ultrasonic soundwaves to brew espresso. They claim the it reduces energy consumption during brewing by 75%.

Since 2006, the Coffee Barometer report has monitored and critiqued the coffee industry. After two decades, the latest edition asks: Has anything in coffee changed for the better?

This year's Coffee Barometer report notes that despite a rise in corporate sustainability commitments, structural and systemic problems remain.

Could ultrasonic waves brew your next shot of espresso? Plus, the latest Coffee Barometer report describes persistent sustainability challenges for the industry.

A growing number of roasters are freezing green coffee to preserve freshness and quality. In February, Passenger Coffee released a coffee that had been frozen 10 years earlier.

Most coffee contains between 1 and 1.5% caffeine, the chemical compound responsible for keeping us awake. This might seem obvious, but caffeine is very bitter. Some have described caffeine as tasting “alkaline,” “slightly soapy,”…

When we think of coffee in Brazil, we generally huge plots of land used for monoculture farming. Cafezal Urbano coffee farm takes a different approach.