World Brewers Cup Champion 2018, Emi Fukahori, offers her advice on how to approach coffee competitions and how to keep a cool head in front of the judges.

Competing is one of the best ways to grow as a coffee professional and as an individual. But growth comes with putting yourself outside of your comfort zone – and that’s exactly what competitions do.

Since they started, we have witnessed skilful baristas take to the stage showcasing innovations within specialty coffee. Only one person…

Former café owner and senior manager at Redemption Roasters, Ben Mitchell, discusses why a new wave of regulations and changing consumer behaviour are about to shake up the coffee industry forever. 

During my eight years working in coffee, sustainability has always been a part of the conversation.

But while our industry has flirted with ethical and sustainable business practices for some time, there are incoming rules and regulations that companies are going to have…

The CEO of Elektra Coffee, Alessio Pezzoni, explains how a small town in Italy has been at the heart of some of the most groundbreaking innovations in espresso for nearly 80 years.

If you've ever been to Treviso in northeastern Italy, you'll know that it is a city where the past meets the present. Within the medieval fortified walls are cobbled streets, 14th-century churches, and timeless canal which form the backdrop to the vibrant everyday life of locals.

Casey Lalonde, the co-founder of Girls Who Grind Coffee, a women-owned coffee roastery based in the UK, unveils why 2023 will mark several turning points for the coffee industry.

It’s easy to feel daunted by the challenges our industry faces this year. But I’m hopeful 2023 will bring positive changes throughout the supply chain that will lead us toward a more sustainable and prosperous future.

How will we tackle critical sustainability issues, and respond…

Institute of Coffee director and AST Trainer, Jon Townsend, discusses why consumers must take a more sympathetic approach to price rises at their favourite coffee shops.

At times, it is common to overhear the grumbles and abjection of a café customer criticising the price of their coffee. Perhaps this thought has crossed your own mind while comparing prices between different shops in your area. “How can someone charge so much for a coffee that takes only a couple of minutes…

2013 World Barista Champion, Pete Licata, says it’s time to shake up the way we perceive blends in the specialty coffee industry.

A long time ago, when I started working in coffee, the industry looked quite a bit different.

Espresso in particular was designed to emulate traditional Italian blends and, while we sold single origin filter coffees, there was not an incredible level of traceability or identity to most of them.