Turkish Coffee Revisited

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…
by Michael Butterworth | December 7, 2020

So You Think You Can Roast?

Roasting coffee in-house
by Michael Butterworth | March 16, 2020

Fermentation at Origin

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…
by Michael Butterworth | May 15, 2019

The Benefits of Attending Trade Shows

Depending on your personality, trade shows can be the highlight of your professional calendar or an emotionally exhausting obligation.
by Michael Butterworth | February 13, 2019

Espresso Machines

Can specialty coffee be automated? Or perhaps the better question is, should specialty coffee be automated?
by Michael Butterworth | November 13, 2018

New Life for Decaf

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.
by Michael Butterworth | July 24, 2018

New Service Models in Specialty Coffee

Moving away from register-first service.
by Michael Butterworth | March 13, 2017

Collective Espresso: Cincinnati, Ohio

Tucked in Cincinnati's Over-the-Rhine neighborhood is Collective Espresso, a small café owned by two Ohio natives looking to expand the local coffee scene.
by Michael Butterworth | December 27, 2016

The Long Shot

As grinders improved and roasts lightened, a new type of shot emerged. Is it the new normal?
by Michael Butterworth | February 17, 2016

Questioning the Condiment Stand

Will milk and sugar be the domain of baristas?
by Michael Butterworth | January 13, 2016