Thinking Beyond the Pastry Case: How Adding Food Can Upgrade Your Café
A great food program isn't just for restaurants—creative food options can take your space from a quick pit stop to shop that's hopping all day.
A New Kind of Mocha: On Specialty Chocolate Producers
The same care and craft that's transformed specialty coffee has also changed the way we make and consume chocolate—and how we drink our mochas.
Waste No More: Cleaning Up After Coffee
From pulp to grounds to chaff, here's how to use the byproducts of coffee.
A Blend All Your Own: Why You Should Consider Private Label Roasting
When does creating private labels make sense? Private labels can help roasters attract new clients and offer brands something special.
Coffee and Climate Change Primer
New report outlines impending effects of climate change.
Barflow Breakdown: Ipsento 606 In Chicago
Nothing says "showstopper" like back-to-back Slayers. Welcome to Chicago's Ipsento 606.
Coffee’s Higher Education
New educational facilities hold promise for the future of coffee research.
A Matter of Tasting
Few farmers get the opportunity to taste their own coffee, inspiring efforts to increase access to roasting equipment at origin.
Do You Know Meister and Joe Marrocco?
Podcast hosts and champions of coffee for Cafe Imports.