Café Outfitter: Fermentation Frenzy

Probiotic drinks are much more than just kombucha.
by Cory Eldridge | March 2, 2016

Coffee in Kathmandu

In the foothills of the Himalayas, specialty coffee is beginning to take hold in Kathmandu.
by Andrew Russo | February 29, 2016

Doing Lunch Right

Learning from cafés with successful lunches.
by Cory Eldridge | February 29, 2016

A Tempest in the British Cup of Tea

In 2006, Bruce Richardson predicted the decline of Britain's most traditional beverage.
by Bruce Richardson | February 29, 2016

Do the British Drink Less Tea?

What’s happened to the traditional British cup of tea?
by Bruce Richardson | February 29, 2016

Barrel-scented: A Q & A with Tony Tellin

Using barrels to scent, not age, teas.
by Regan Crisp | February 26, 2016

The First Latte Art

Part nine in our training series.
by Nathanael May | February 23, 2016

La Fábrica

In Spain, a cycling couple makes a Catalonian town their home.
by Cory Eldridge | February 22, 2016

The Long Shot

As grinders improved and roasts lightened, a new type of shot emerged. Is it the new normal?
by Michael Butterworth | February 17, 2016

Do You Know Chisara Ehiemere

The aid group Coffee Kids was brought back to life and has a new director.
by Cory Eldridge | February 16, 2016