Grinding for a Purpose: Everything You Need To Know To Pick The Right Grinder

While espresso machines get most of the attention, grinders are the real workhorses of a café.
by Michael Butterworth | January 17, 2023

Don’t Call it a Comeback: Pour Overs Reclaim Prominence in Specialty Coffee Shops 

Pour overs have shuffled on and off menus for years, but for some, the brewing method has always taken center stage.
by Michael Butterworth | November 2, 2022

Please Push No More: New Wave Tampers

A new crop of tampers is changing how baristas make espresso.
by Michael Butterworth | September 27, 2022

One Style For All: Is Omni Roasting For You?

Do espresso and filter coffee really need different roast profiles?
by Michael Butterworth | August 9, 2022

Lazika Shows the Untapped Potential of Turkish Tea

By reintroducing care-driven harvesting practices and presenting consumers with a variety of different tea styles, Lazika hopes to improve the quality of Turkish tea.
by Michael Butterworth | August 1, 2022

Don’t Let It Build Up: On Scale Prevention

Tackling mineral deposits in brewing: how you can prevent scale buildup and prolong the life of your brewing equipment.
by Michael Butterworth | June 30, 2022

Triangulate Your Career: Should Baristas Consider Getting Q Grader Certification?

Is Q certification worth it for baristas to pursue? The answer depends on where you want to go in your career.
by Michael Butterworth | June 20, 2022

Stay Flush in a Cold Brew Rush

If cold brew is simply a menu option for warmer months, it's time to think critically about how to carve space for a unique—and quality-driven—version of the popular beverage. 
by Michael Butterworth | June 13, 2022

Managing Multiple Water Sources: Why The Water You Use To Brew Matters

Creating consistency across regional water differences.
by Michael Butterworth | June 1, 2022

The Tipping Point: Are We Ready to Move Beyond the Tipping Model?

Baristas' livelihoods often rely on tips received—should they?
by Michael Butterworth | April 21, 2022