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.
by Cory Eldridge | December 13, 2022

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.
by Cory Eldridge | November 3, 2022

Waste No More: Cleaning Up After Coffee

From pulp to grounds to chaff, here's how to use the byproducts of coffee.
by Cory Eldridge | October 27, 2022

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.
by Cory Eldridge | September 15, 2022

Do You Know Philip Brown?

How Savannah, Georgia, came to be the home of Perc Coffee.
by Cory Eldridge | October 20, 2016

Coffee and Climate Change Primer

New report outlines impending effects of climate change.
by Cory Eldridge | October 11, 2016

Barflow Breakdown: Ipsento 606 In Chicago

Nothing says "showstopper" like back-to-back Slayers. Welcome to Chicago's Ipsento 606.
by Cory Eldridge | October 6, 2016

Coffee’s Higher Education

New educational facilities hold promise for the future of coffee research.
by Cory Eldridge | October 5, 2016

A Matter of Tasting

Few farmers get the opportunity to taste their own coffee, inspiring efforts to increase access to roasting equipment at origin.
by Cory Eldridge | September 29, 2016

Do You Know Meister and Joe Marrocco?

Podcast hosts and champions of coffee for Cafe Imports.
by Cory Eldridge | September 15, 2016