cold brew coffee

Exploring the boundless potential of cold brew coffee

BKON marketing director, Lauren Pfeiffer, speaks with João Carvalho about the cold brew coffee phenomenon and its rapidly expanding reach... Read more

AI coffee analysis: Will it replace cupping?

As technology continues to enhance the coffee industry, Jenna Gottlieb speaks with Nicolette Yeo of ProfilePrint to find out how the practice of cupping is advancing... Read more
daniel horbat world cup tasters champion 2019

Finding the perfect coffee grind size: Can you rely on taste alone?

2019 World Cup Tasters Champion, Daniel Horbat, breaks down the specifics of coffee grind size and its relationship with taste... Read more
coworking coffee wework

The true value of free coffee in coworking spaces

Benedict Smith speaks to Nick Mabey of Volcano Coffee Works about the role of coffee in workspaces and how bean-to-cup technology has changed the game... Read more
sca coffee cupping protocols

How useful are the SCA cupping protocols?

Dr Mario Fernandez, Technical Officer at the Specialty Coffee Association, discusses the purpose of the SCA Cupping Protocols, their reliability, and why they’re vital to the industry... Read more
latte art

Is latte art a dying craft?

As latte art printers become increasingly popular, 2019 World Latte Art Champion, Manuela Fensore, discusses her hopes and fears for the future of her craft... Read more
hard water

Why hard water could be ruining your coffee

João Carvalho chats to Dr David Beeman of Global Customized Water about the impact of water hardness on coffee’s flavour and the equipment used to brew it... Read more
particle size distribution

Particle size distribution explained

Jenna Gottlieb takes a deep dive into the complex world of particle size distribution with the help of 2020 UK Brewers Cup Champion, Matteo D’Ottavio and technical manager at European Coffee Brewing Centre, Stig Hiller... Read more
crema espresso

Espresso essentials: The science behind the perfect crema

Coffee research manager, Michelle Anindya, provides in-depth analysis of the thin yet indispensable layer of foam atop espresso, demonstrating that it’s about far more than just aesthetic gratification... Read more

Does mandatory English make the WBC unfair?

International Barista Coffee Academy founder, Patrick O’Malley, offers insight into the importance of language skills at the prestigious World Barista..... Read more