Milk & Microfoam
Well-steamed milk is what can take a latte from passable to excellent.
Coffee Processing Methods
The basics of processing coffee from a ripe cherry to a ready-to-roast seed.
The Challenge of Patience
Developing the skills to earn the job you want.
Cultivating Healthy Dissatisfaction
Why "good enough" really isn't good enough.
Coffee in Tanzania
Tanzanian coffee farmers are coming together to help the East African country emerge as its own star on the world coffee map.
Your employee's first day on the job affects all the days that follow.
Improving Bar Flow
Sometimes efficiency behind bar means slowing things down.
A Lesson on Humility
An important key to growth in the coffee industry.
Creating a Culture of Hospitality
The snobby barista is a convenient myth. Baristas who lack hospitality are the real problem at cafés.
After the Training Glow
Training should stay a priority for café owners and baristas.