Who Is Canned Cold Brew For?

Ready-to-drink (RTD) or canned beverages have exploded in popularity, and the coffee industry hasn’t been exempt from this trend.
by Chloé Skye Weiser | December 2, 2022

A New Kind of Mocha: On Specialty Chocolate Producers

The same care and craft that's transformed specialty coffee has also changed the way we make and consume chocolate—and how we drink our mochas.
by Cory Eldridge | November 3, 2022

Waste No More: Cleaning Up After Coffee

From pulp to grounds to chaff, here's how to use the byproducts of coffee.
by Cory Eldridge | October 27, 2022

Does Tamping Matter?

Tamping is a personal, essential part of making coffee—or is it? We find out.
by Fresh Cup Staff | October 13, 2022

Can Lasers Change The Way We Make Cold Brew?

Lasers are objectively awesome. But they might also help us make cold brew in a zap.
by Fionn Pooler | September 30, 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

Coffee Basics: Understanding Extraction Variables

Using water to extract the parts of the coffee seed that we want to drink.
by Jennifer Haare | July 29, 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 Art of the Perfect Affogato

With summer around the corner, affogatos are the perfect seasonal addition to your menu and a fun way to explore creative pairings of coffee and ice cream.
by Amber Gibson | May 24, 2022

Move Smart: Four Ways To Improve Barista Ergonomics

Defining and preventing threats to barista wellness.
by Regan Crisp | May 6, 2022