Packing Up: A Practical Guide to Brewing On-The-Go
How today’s outdoor enthusiasts can enjoy a high-quality cup of coffee while hiking or camping.
Managing Multiple Water Sources: Why The Water You Use To Brew Matters
Creating consistency across regional water differences.
A Different Kind of Blend: On Crafting A Signature Tea Experience
It’s easier than ever to create a DIY tea experience that distinguishes your café and provides a unique menu offering for customers.
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.
A Culture of Drinks: How Fermented Beverages Are Changing Café Menus
The growth (bacterial or otherwise) of fermented drinks is inescapable. Here's how to the right ones for your café menu.
Reflecting on the Evolution of Chai in Coffeeshops
Chai-based drinks are found on many cafe menus. But how did they get there and how have they changed over time? We talk with Dawn Lewis and track the evolution of chai in coffee…
The Whole Leaf: How Matcha Has Become a Coffeeshop Staple
Matcha's umami flavor profile and versatility have made it a coffeeshop staple — here's everything you need to know.
Move Smart: Four Ways To Improve Barista Ergonomics
Defining and preventing threats to barista wellness.
Does Freshness Matter? — What We Talk About When We Talk About Freshness in Coffee
We're taught that a coffee's flavor is directly related to its age. Let's re-examine the idea of freshness in coffee and our responsibility to old or aged-out coffees.
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…