Haley Greene

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.

Cold brew can be a major revenue-driver in coffee shops. See how four cafes are using it to build menus, improve workflows, and keep customers engaged.

​At one Texas cafe, tea refreshers now make up 30% of drink sales. Owners say the drinks are a great way to bring in customers who don’t want coffee.

In the last year, green coffee prices have gone up dramatically, but most roasters have raised wholesale prices by only marginal amounts. Here’s how they’re absorbing the difference, and what’s working so far.

As green coffee costs continue to rise, many businesses are being forced to make hard choices. We polled 13 roasters across the country to learn how they’re navigating higher prices and tighter margins.

Across specialty cafes, ordering a cup of coffee can mean everything from batch brew to a pour-over. In this story, three cafes break down their approach to drip coffee—and explain the factors that shaped…

Facing high rents and build-out costs, coffee shop owners are finding success by opening inside existing retail spaces.

As the government shutdown threatens federal food aid programs, independent coffee shops are finding ways to help, from free breakfasts in Portland to food drives in Tulsa.

Many cafes offer wide-ranging drink menus. But for some, a pared-down menu with just the classics is the best way to express their values and service style.

Espresso still leads, but non-caffeinated drinks are showing up in coffee shops more often. Here’s how two cafes are building intentional menus that meet customers where they are.