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New Ground

Waiter serving a cup of cold coffee to customer at counter in a café.

Sustainability & Supply Chain

Pricing coffee: Is it time to rethink how we charge customers?

Matt Haw speaks with Emma Baker of Smokin’ Bean about the search for a more effective model of pricing coffee... Read more
inflation coffee shops

Sustainability & Supply Chain

Why inflation could be worse for UK coffee shops than the pandemic

Michelle Anindya speaks with coffee consultant Paul Ashby to find out how coffee shops can show the same resilience they did during the pandemic... Read more
plant based milks wbc

Sustainability & Supply Chain

Was the WBC right to change its rules on plant-based milks?

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... Read more
high arabica prices

Sustainability & Supply Chain

How high arabica prices have opened up new opportunities for robusta

Jenna Gottlieb speaks with the founder of Bonomi, Vardhman Jain, about the ongoing coffee price crisis and how robusta presents a viable solution for the future... Read more
coffee shop closures

Sustainability & Supply Chain

Could rising energy bills kill off coffee shops?

The co-founder of Taylor St Baristas and director of Tolley Coffee & Tea, Andrew Tolley, discusses the ongoing European energy crisis and how coffee shops can navigate what is proving a challenging period... Read more
a man stands outside a specialty coffee shop

Sustainability & Supply Chain

How to find the perfect wholesale coffee roaster (according to London’s best coffee shops)

Chris Sheppard of Rosslyn Coffee and Will Mills of Common in London reveal how finding the perfect wholesale coffee partner can unlock your coffee shop’s full potential... Read more
plant-based milks

Sustainability & Supply Chain

Are plant-based milks really sustainable?

Sustainability expert Laura Gelder-Robertson discusses the environmental impact of plant-based milk production and why consumers should be wary of “carbon tunnel vision”... Read more
barista handing over a takeaway coffee

Sustainability & Supply Chain

Is a takeaway cup ‘tax’ the best way of cutting waste?

Bronwyn Linkhorn chats with KeepCup’s managing director, Abigail Forsyth, about whether more can be done to cut waste in the coffee industry... Read more
experimental micro-lot coffee

Sustainability & Supply Chain

The myth of experimental micro-lot coffee

Green coffee trader Carlos Umanzor speaks to Tanya Nanetti about the “experimental micro-lot” trend, breaking down the real meaning of the term without the sugar-coating... Read more
coffee education

Sustainability & Supply Chain

How simple tech is driving big developments in coffee education

Diana Zuluaga of Heylo Coffee and Rafael Maggion of Barcelona Coffee Guide speak to Jess Palmer about how they are utilising technology to help coffee consumers make more informed choices... Read more

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