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 Tough Tea Market by the Numbers: Insights From the 2022 North American Tea Conference

Stubbornly stagnant auction prices discourage investments as the tea industry confronts tough challenges.
by Dan Bolton | November 16, 2022

Cola Beware: The New Wave of Soda

An upswing in soda styles is taking craft carbonation to new heights.
by Regan Crisp | November 10, 2022

Farm-to-Table: On Locally-Grown Tea

A local tea movement is brewing.
by Jodi Helmer | November 8, 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

Tea Latte Esteem: Why Tea Lattes Might Be The Next Great Coffee Drink

Tea lattes can offer a primer into more complex flavors.
by Emily McIntyre | November 1, 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

Taiwan’s Influence on Tea Trends

Many of the tea drinks we love originated in or became popular in Taiwan: we talk to tea shop operators about all things boba, cheese tea, and more.
by Susan Johnston Taylor | October 20, 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

Everyone Likes Bubbles: How To Incorporate Carbonated and Sparkling Drinks On Your Menu

Everyone likes bubbles, and the perfect sparkling drinks can help distinguish your cafe and bring customers in near and far.
by Kaitlin Throgmorton | October 4, 2022