Coffee Research & Development

Research & Development

How baristas can perfect the art of small talk

Jordan Montgomery speaks with Dario Scilipoti of Bluebird Coffee Roastery and Hany Ezzat of ONA Coffee about why conversations with customers must go beyond the topic of coffee... Read more

Research & Development

How does burr sharpness affect a coffee’s particle size distribution?

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... Read more

Research & Development

A bitter reality: Why do coffee shops fail?

Bronwyn Linkhorn speaks with Aaron Torres Guerrero of Ue Coffee Roasters about the driving forces behind successful coffee shops – and why some are less fortunate... Read more

Research & Development

Could a pay-per-minute pricing model save coffee shops?

As inflation and soaring energy costs hit coffee shops, some are seeking alternative strategies to stay afloat. UK-based coffee shop owner Ben Mitchell explores whether a system of charging for customers’ time could work... Read more

Research & Development

How to set up a coffee cup tasting from home

Matt Haw speaks with champion barista Nicole Battefeld-Montgomery to find out more about coffee cupping and how it can be turned into an at-home sensory analysis experience... Read more

Research & Development

Debunking the 10-second espresso myth

Ben Mitchell speaks with operations developer at Betty & Taylors of Harrogate, William Woodhouse-Banks, to dissect the belief that espresso is only good for ten seconds after brewing... Read more

what the size of a double espresso says about the changing nature of the coffee industry.

Research & Development

Has the size of a double espresso changed?

Ben Mitchell explores what the size of a double espresso says about the changing nature of the coffee industry... Read more

Research & Development

Too hot to handle: Is boiling water bad for coffee?

Matt Haw explores how science is attempting to calculate the perfect brewing temperature for coffee, and why for baristas, it’s all about consistency... Read more

Research & Development

Why Australian coffee shops are freezing roasted coffee beans

Coffee roasting expert Jim Brady chats to Hayley Osborne about why Australia’s preference for freezing roasted coffee may take a while to catch on... Read more

Research & Development

Does crema have a place in the future of espresso?

UK Barista Championship finalist and senior barista at WatchHouse, Evangelos Koulougousidis, chats to Imogen Phillips about the purpose of crema and its future in the world of espresso brewing... Read more

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