Spain’s biggest competitions, best products, and most innovative brands will gather for the Barcelona Coffee Awards at the end of this month
Robusta has a big part of the conversation in recent years. But there seems to be a lack of it in specialty coffee shops.
Before specialty coffee, most roasters had a limited amount of contact with coffee producers. But over the last two decades, a drive for traceability and transparency along the supply chain has changed this dynamic.
Specialty coffee in Indonesia is developing quickly, and the country's kopitiam may have a crucial role to play in shaping its future.
Kissaten translates as “tea-drinking shop”. In fact, they are classic, old-fashioned Japanese coffee and tea houses that have a particular focus on the craft of coffee and creating an ambience.
From car dealerships to clothes shops, coffee is entering more consumer spaces than ever before. Businesses are increasingly looking to superautomatic coffee machines for an answer to this evolving demand.
The rise of decaf coffee, cold brew, RTD drinks, and coffee cocktails are driving all-day consumption and competing with other beverages such as tea, alcohol, and sodas.
The dream of owning a coffee shop is one many baristas share, but the road to becoming a café owner is not easy.
Jenna Gottlieb investigates the importance of coffee grinder burr sharpness in determining particle size distribution, calling on the help of coffee scientist and author, Robert McKeon Aloe.
Jenna Gottlieb chats with UCC Switzerland’s managing director, Andre Eiermann, to discuss how consumer attitudes towards dairy are putting pressure on coffee competition organisers.
