Processing has always been innovative in specialty coffee, but it’s only becoming increasingly inventive. We’re seeing more high-end fermentations at coffee events, not just from roasters, but also from producers. More farmers are working with
Seattle-based coffee giant Starbucks is planning to lay off 900 U.S. corporate staff members tomorrow morning, according to an open letter from CEO Brian Niccol. “Unless your job specifically requires you to be on site
Recent research ranks the most viral coffee add-ons (and the top flavor may surprise you). BY EMILY JOY MENESESONLINE EDITOR Featured photo by Annie Spratt Autumn in the Northern Hemisphere has officially begun, and cafés
Certifications are one of the most effective ways to communicate ethical, sustainable, and quality standards in the coffee industry. Consumers are often willing to pay more for certified coffee – research from the SCA found
Amid soaring prices for coffee at U.S. grocery stores, legislators are planning to introduce a bipartisan bill to exempt coffee from recently imposed U.S. tariffs, which are fees paid by U.S. importers. The Washington
Plant milks have dominated the coffee industry; one in three UK consumers opt for oat milk. Soy, almond, pea, and coconut also remain popular, meaning coffee shops and hospitality businesses need to offer multiple options.
Carlos Eduardo Bitencourt shares his experience running Northern Italy’s first specialty coffee chain. BY ISABELLE MANIBARISTA MAGAZINE ONLINE Photos courtesy of Cafezal Milano Cafezal, which translates to “coffee farm” in Brazilian Portuguese, is responsible for
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Trailblazing roaster George Howell has been freezing both green and roasted coffee since 2001, but the practice became much more widespread in the mid-2010s. Many assert that it can prolong the freshness of roasted coffee
The former World Barista Champion is collaborating with designer Sooyeon Shin to bring specialty coffee home. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Homebody Union When I first spoke with Anthony Douglas, it was
