Coffee Knowledge

B-corp, organic, fair trade: what do all the certifications gracing the shelves of coffee shops and grocery stores mean? We take a closer look.

Its high fat content and overall creaminess makes cheese ideal for balancing coffee’s acidity.

Thanks to innovative minds across the globe, coffee cherry excess is being repurposed in food products, merchandise production, and even as biofuel.

While espresso machines get most of the attention, grinders are the real workhorses of a café.

We asked our global team of writers, editors, and designers to suggest some of their go-to gifts this holiday season.

Ready-to-drink (RTD) or canned beverages have exploded in popularity, and the coffee industry hasn’t been exempt from this trend.

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.

From pulp to grounds to chaff, here's how to use the byproducts of coffee.

Tamping is a personal, essential part of making coffee—or is it? We find out.

Lasers are objectively awesome. But they might also help us make cold brew in a zap.