Recent Articles

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. 

Coffee in Hawaii has been hard hit in recent years. Now, an earthquake has destroyed already-fragile water systems in Kona.

Caffeine is extremely bitter. So why don't we taste that in coffee? Plus, an earthquake in Hawaii destroys water systems and Colombia works to cultivate the next gen of producers.

Instagram helped many coffee businesses build their brands. But now, as algorithms change and posting requirements grow, many shop owners are rethinking whether it’s worth the investment.