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Honduras! This small yet beautiful country has become a fantastic source of specialty coffee for the world. In fact, it’s the largest exporter of …

Turkish coffee is one of the most distinctive, and romanticised, coffee brewing methods around. Also known as cezve or ibrik coffee, it’s known for …

Latte art isn’t just about a steady hand and good milk texturing (although those are important). It’s also about how quickly you pour that …

For a growing number of millennials, coffee isn’t a pick-me-up. That’s because this generation is the largest consumer of decaf coffee. What’s more, for …

Roasting coffee is all about heat and moisture. During your roast, you’ll bring coffee beans down from 10–12% moisture content to less than 5%. …

Natural/dry processed coffees have divided the specialty coffee industry time and time again. They have a sweet, fruity flavour thanks to their processing method. …

There’s no doubt that Malaysia’s coffee scene is growing quickly, with new third wave cafés appearing all the time – whether in Kuala Lumpur …

Looking to buy a new tamper? Not all tampers are the same, and one of the most commonly discussed differences is the type of …

The best roasters never stop learning. That may be a cliché, but it’s true. From using different machinery to roasting new coffees and developing …

Acidity is one of specialty coffee’s favourite coffee traits. But what actually is it? Why is it important? And how can you increase it, …