Michael Butterworth

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. 

Creating consistency across regional water differences.

Baristas' livelihoods often rely on tips received—should they?

Although dozens of nationalities claim a coffee culture centered around a cezve or ibrik, the concentrated, unfiltered brew is perhaps best known as Turkish coffee, and a growing number of specialty coffee professionals are…

Roasting coffee in-house

Different coffee-producing regions have different fermentation traditions, which, for the most part, have been handed down from generation to generation. But a growing number of coffee producers are experimenting with new fermentation techniques to…

Depending on your personality, trade shows can be the highlight of your professional calendar or an emotionally exhausting obligation.

Can specialty coffee be automated? Or perhaps the better question is, should specialty coffee be automated?

Gone are the days when decaf meant dead flavors in the cup. These decaf advocates are proving that coffee sans caffeine can be delicious indeed.

Moving away from register-first service.