Coffee Shop

Vigorous upkeep: the key to machine longevity and good coffee.

Using social media to grow your business.

Balancing industry changes with café standards.

A roastery, tasting room, and training space in Spokane.

Modern sodas for your shop.

Adding a kitchen to your café—and then subtracting it.

Giving due credit to coffee packaging.

A roastery and chocolate factory combine in Portland.

An interview with Mike McKim, Cuvée Coffee.

The danger of deciding that you don’t just do coffee well, but that your way is right.