When foaming milk, timing is everything

It's widely accepted that precision is needed when foaming milk. But the element of timing is often overlooked... Read more

Do refractometers have a place in coffee shops?

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

The return of the traditional cappuccino

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

Why more coffee shops are using espresso apps

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

What to look for when buying a superautomatic coffee machine

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

Why is pre-infusion so important for espresso?

Pre-infusion is the foundation of a good espresso – setting the stage for even extraction and ultimately shaping what it tastes like... Read more
flow profiling can help bring out the acidity of espresso

How does flow profiling affect the acidity of espresso?

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 very different beverages

Could espresso machines be used to brew something like filter coffee?

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
Eric Tessier speaks about coffee shop design

How % Arabica redefined coffee shop design

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
steaming milk for coffee

Is it time to stop steaming milk for coffee?

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