Pick Of The Month
Where Is The Coffee Industry Going Next? Insights From WOC 2017
World of Coffee (WOC) 2017: 3 days, 5 coffee championships, 11 awards, hundreds of stalls, and some of the leading figures in the coffee …
What Are The Main Challenges Faced by Coffee Producers?
Being a coffee producer means living a life of uncertainty. While measures can be taken to improve quality and therefore prices, the truth is …
Why Are Some Coffees Sweeter Than Others?
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 …
6 Common Roast Defects & How to Recognise Them
Nobody achieves the perfect roast the first time, or the second time, or even the tenth time. It requires expertise and more than a …
The Specialty Shops Who Prefer Batch Brewers to a V60
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 …
Why You Should Consider Offering Single Shots
Double shots are so common in specialty coffee, that many cafés have removed the option by using double baskets with naked portafilters. But I …
Producer Insight: Organic Coffee Farming in Guatemala
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, …
Coffee Skills: The Daily Routines of a Specialty Barista
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 …
Slow Naturals: How Controlled Fermentation Came to Brazil
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 …
Washed, Natural, Honey: Coffee Processing 101
Honey, dry, washed, pulped natural… do you ever look at your coffee packaging and wonder what on earth these mean? Or, perhaps more importantly, …
