Refractometers are useful for understanding more about extraction and achieving better consistency – so why don't we see them in coffee shops?.. Read more

Italy's traditional cappuccino and specialty coffee's version have diverged over the years, but new technology could be closing the gap.. Read more

Espresso apps have helped home baristas gain a greater understanding of the brew process. Now, they are also being used increasingly in cafés.. Read more

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... Read more

Pre-infusion is the foundation of a good espresso – setting the stage for even extraction and ultimately shaping what it tastes like... Read more

Previously, there were limited things a barista could do to reduce or increase the presence of acidity in the cup, but this is changing as new espresso machine technology gives baristas greater control over brew variables, such as flow profiling... Read more

Filter coffee and espresso are two distinct drinks, with two different brewing techniques. One is a modern, Italian invention that serves as the base of dozens of milk-based drinks, while the other is experiencing a renaissance with the rise of third-wave coffee. Yet new technology is allowing filter coffee to be brewed with an espresso machine.. Read more

Today, Kenneth Shoji’s coffee shop chain, % Arabica, has grown from one small store in Hong Kong to more than 150 outlets across 20 countries. From its headquarters in Kyoto, it has become an internationally recognised name owing to its minimalist coffee shop design, good-quality coffee, and striking espresso machines... Read more

Ben Mitchell speaks with German barista champion and judge Nicole Battefeld-Montgomery about the art of steaming milk for coffee – and why it could be about to change... Read more