Beyond Earl Grey: Tea Wisdom from Three AAPI-Owned Importers
The past decade has seen a newer crop of quality-minded tea importers and vendors: here are three you need to know.
Triangulate Your Career: Should Baristas Consider Getting Q Grader Certification?
Is Q certification worth it for baristas to pursue? The answer depends on where you want to go in your career.
For The Love of Decaf: A Glimpse Into the Rise of Decaffeinated Specialty Coffee
People have consumed coffee for its stimulating effect since the beginning. Legend has it that Kaldi, a goat herder in Ethiopia, discovered coffee cherries when he noticed how energetic his goats were after eating…
The Beguiling Promise of a €1 Espresso
Espresso in Italy has sat at the comforting price of €1 for decades, but can this price really continue?
Stay Flush in a Cold Brew Rush
If cold brew is simply a menu option for warmer months, it's time to think critically about how to carve space for a unique—and quality-driven—version of the popular beverage.
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.