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Pick Of The Month

World of Coffee (WOC) 2017: 3 days, 5 coffee championships, 11 awards, hundreds of stalls, and some of the leading figures in the coffee …

Being a coffee producer means living a life of uncertainty. While measures can be taken to improve quality and therefore prices, the truth is …

Bitter coffee? That’s a thing of the past. Now, specialty professionals and consumers alike want their morning coffee to have a hint of sweetness …

Nobody achieves the perfect roast the first time, or the second time, or even the tenth time. It requires expertise and more than a …

Go into some coffee shops and ask for V60 or Chemex, and they’ll politely say no. They don’t offer them, but they do have …

Double shots are so common in specialty coffee, that many cafés have removed the option by using double baskets with naked portafilters. But I …

We’re a small coffee farm in Guatemala: there are only seven of us, all in the same multi-generational family. Las Delicias, our 11-hectare farm, …

Want to be the best barista you can be? A few weeks ago I wrote about the need to find your passion, to further your …

There was a time, in Brazil, when the wet process was considered the only way to produce a high-quality coffee. The argument went that …

Honey, dry, washed, pulped natural… do you ever look at your coffee packaging and wonder what on earth these mean? Or, perhaps more importantly, …