Milk & Microfoam

Well-steamed milk is what can take a latte from passable to excellent.
by Nathanael May | August 24, 2017

Coffee Processing Methods

The basics of processing coffee from a ripe cherry to a ready-to-roast seed.
by Nathanael May | August 9, 2017

The Challenge of Patience

Developing the skills to earn the job you want.
by Nathanael May | May 24, 2017

Cultivating Healthy Dissatisfaction

Why "good enough" really isn't good enough.
by Nathanael May | February 22, 2017

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.
by Nathanael May | December 5, 2016

Day-One Training

Your employee's first day on the job affects all the days that follow.
by Nathanael May | November 21, 2016

Improving Bar Flow

Sometimes efficiency behind bar means slowing things down.
by Nathanael May | September 7, 2016

A Lesson on Humility

An important key to growth in the coffee industry.
by Nathanael May | July 28, 2016

Creating a Culture of Hospitality

The snobby barista is a convenient myth. Baristas who lack hospitality are the real problem at cafés.
by Nathanael May | April 25, 2016

After the Training Glow

Training should stay a priority for café owners and baristas.
by Nathanael May | March 22, 2016