freezing roasted coffee beans on ice

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.
crema

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.
what's on november

Milan Coffee Festival, Heylo product launch, WBC tour & more

From NFT cafes to coffee technician summits, November is set to be a busy few weeks in the world of coffee. New Ground rounds up all the highlights for the month ahead.
descaling espresso machine

Can descaling your espresso machine really extend its shelf life?

WBC sensory judge and 2020 Italian Roasting Champion, Davide Cobelli, speaks to Jenna Gottlieb about the importance of descaling espresso machines and how prosumers can do it at home.
modular systems espresso machine

Are modular systems the future of espresso?

Champion barista John Gordon chats to Matt Haw about the rise of modular coffee machines and the pivotal role they could play in the future.
barista courses

Are barista courses really worth it?

Jenna Gottlieb chats with barista trainer Vicki Hart to find out whether formal training beats hands-on experience when it comes to working at a coffee shop.
tamping technique

Why bad tamping technique could be holding back your espresso

Champion Italian barista Alessandro Galtieri speaks with Tanya Nanetti about the importance of espresso tamping and why only the best tamping technique will result in a satisfying brew.
MICE 2022

What went down at Melbourne International Coffee Expo (MICE) 2022?

From product innovations to a new World Barista Champion, MICE came back with a bang last week. Our reporter, Jordan Montgomery, was in attendance.

NY Coffee Festival, Hoffmann’s audiobook, FHA Singapore & more

From book launches to international trade shows, October promises to be an action-packed month in the world of coffee. New Ground rounds up the top picks for the month ahead.

How can coffee shops manage rising costs without decreasing coffee quality?

Bronwyn Linkhorn speaks with two coffee experts to find out about the impact of rising costs and what businesses can do to survive without compromising on quality.