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Evolution","2026-09-14T16:59:32.000Z",{"slug":292,"name":314,"path":645},[646,647,648],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":292,"name":314},{"url":650,"title":651,"description":652,"cover":653,"publishedAt":659,"category":660},"\u002Fcoffee-around-world\u002Fgothenburgs-coffee-catalyst","The Chef Who Wrote the Rules for a Better Cup","Matts Johansson went from a curious café regular in Gothenburg to co-founding the World Barista Championships and shaping how a generation of baristas thinks about espresso.",{"src":654,"srcset":655,"width":656,"height":657,"alt":658},"\u002Fuploads\u002Fe3537383b49321095679.webp","\u002Fuploads\u002Fe8f337eea35829dc3e67.webp 400w, \u002Fuploads\u002F09729a51dca074ef2b34.webp 800w, \u002Fuploads\u002Fe3537383b49321095679.webp 1300w",1300,867,"Gothenburg’s Coffee Catalyst","2026-09-13T09:40:26.000Z",{"slug":292,"name":314,"path":661},[662,663,664],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":292,"name":314},{"url":666,"title":667,"description":668,"cover":669,"publishedAt":673,"category":674},"\u002Fbooks-media\u002Ffresh-reads-a-conversation-with-edward-fischer-of-making-better-coffee","Edward Fischer on How Coffee Gets Its Worth: A Q&A","The Vanderbilt anthropologist discusses his book on Guatemalan coffee, tracing how cultural beliefs, colonial legacies, and market structures turn certain beans into high-priced commodities.",{"src":670,"srcset":671,"width":476,"height":477,"alt":672},"\u002Fuploads\u002Fcd0975efc67965f7bd91.webp","\u002Fuploads\u002F892ea0148894220cef68.webp 400w, \u002Fuploads\u002F35e7e59f50fad18501b9.webp 800w, \u002Fuploads\u002Fcd0975efc67965f7bd91.webp 1600w","Fresh Reads: A Conversation With Edward Fischer of Making Better Coffee","2026-09-13T08:45:41.000Z",{"slug":293,"name":322,"path":675},[676,677,678],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":293,"name":322},{"url":680,"title":681,"description":682,"cover":683,"publishedAt":688,"category":689},"\u002Fcoffee-around-world\u002Fthe-once-and-future-coffee-capital","伦敦咖啡的两次潮起与一场临界点","从十七世纪的咖啡馆到千禧年后的第三波浪潮，梳理伦敦如何从零散的咖啡热情走向一个成形的产业，以及从业者为何在繁荣中仍心怀忧虑。",{"src":684,"srcset":685,"width":552,"height":686,"alt":687},"\u002Fuploads\u002Fd449194dd16fb5b378e4.webp","\u002Fuploads\u002F8c9df12aad9e09d67f11.webp 400w, \u002Fuploads\u002Fe018b2003808d7ef3c25.webp 800w, \u002Fuploads\u002Fd449194dd16fb5b378e4.webp 1200w",800,"London: The Once and Future Coffee Capital","2026-09-12T20:31:46.000Z",{"slug":292,"name":314,"path":690},[691,692,693],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":292,"name":314},{"url":695,"title":696,"description":697,"cover":698,"publishedAt":703,"category":704},"\u002Fcoffee-around-world\u002Fcannabis-coffee-shops-give-new-meaning-to-third-places","When Coffee and Cannabis Share the Same Table","From Amsterdam's long-standing coffeeshops to a Raleigh hemp bar, businesses are blending caffeine and cannabis—and redefining what a social hangout can look like.",{"src":699,"srcset":700,"width":476,"height":701,"alt":702},"\u002Fuploads\u002Fcfae59818c9967942f8d.webp","\u002Fuploads\u002Fb0526b047c9682885442.webp 400w, \u002Fuploads\u002Fbb0ee3c523b12c6386cd.webp 800w, \u002Fuploads\u002Fcfae59818c9967942f8d.webp 1600w",996,"Cannabis Coffee Shops Give New Meaning to Third Places","2026-09-09T14:49:53.000Z",{"slug":292,"name":314,"path":705},[706,707,708],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":292,"name":314},{"url":710,"title":711,"description":712,"cover":713,"publishedAt":718,"category":719},"\u002Fopinion\u002Fwhen-did-everyone-become-a-coffee-consultant","The Rise of the Coffee Consultant: How the Role Became Commonplace","In recent years, coffee consulting has moved from a word-of-mouth practice to a visible career path. This article examines the forces behind that shift and what it says about the broader coffee industry.",{"src":714,"srcset":715,"width":476,"height":716,"alt":717},"\u002Fuploads\u002F1f0c649625abc71bb094.webp","\u002Fuploads\u002F0231d64135c94fe39275.webp 400w, \u002Fuploads\u002Fd36208a17661ea27c2c3.webp 800w, \u002Fuploads\u002F1f0c649625abc71bb094.webp 1600w",900,"When Did Everyone Become A Coffee Consultant?","2026-09-09T11:47:48.000Z",{"slug":290,"name":298,"path":720},[721,722,723],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":290,"name":298},{"url":725,"title":726,"description":727,"cover":728,"publishedAt":734,"category":735},"\u002Fcoffee-around-world\u002Fwelcoming-home-baristas","The Home Barista Boom: How Coffee Shops and Roasters Can Embrace a New Wave of Enthusiasts","As more coffee lovers set up espresso stations at home, how can the specialty coffee industry make them feel welcome? From social media stars to virtual trainers, insiders share how education and inclusivity can bring home baristas into the fold.",{"src":729,"srcset":730,"width":731,"height":732,"alt":733},"\u002Fuploads\u002F596be58c12b6e92f100a.webp","\u002Fuploads\u002F86a3c67d96abb3b6c961.webp 400w, \u002Fuploads\u002Fa44878fae0b9b119a5f5.webp 800w, \u002Fuploads\u002F596be58c12b6e92f100a.webp 1024w",1024,683,"Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”","2026-09-06T12:59:27.000Z",{"slug":292,"name":314,"path":736},[737,738,739],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":292,"name":314},{"url":741,"title":742,"description":743,"cover":744,"publishedAt":748,"category":749},"\u002Fopinion\u002Fspecialty-coffee-is-now-mainstream-is-that-a-good-or-bad-thing","Specialty Coffee's Mainstream Moment: Growth Brings Both Promise and Pitfalls","As specialty coffee expands beyond niche cafés into gas stations and chain stores, the industry faces a key question: can it scale without sacrificing the values that set it apart?",{"src":745,"srcset":746,"width":476,"height":716,"alt":747},"\u002Fuploads\u002F3ce49882d8702d3285bd.webp","\u002Fuploads\u002Feff7acc45fc848863e12.webp 400w, \u002Fuploads\u002F23b77aff376b3b3bcf32.webp 800w, \u002Fuploads\u002F3ce49882d8702d3285bd.webp 1600w","Specialty Coffee Is Now Mainstream. Is That a Good or Bad Thing?","2026-09-06T08:03:38.000Z",{"slug":290,"name":298,"path":750},[751,752,753],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":290,"name":298},{"url":755,"title":756,"description":757,"cover":758,"publishedAt":764,"category":765},"\u002Fcoffee-around-world\u002Fstepping-up-the-conversation","Bridging the Gap Between Coffee's Supply Chain and the Cup","A conference keynote asks how specialty coffee can turn complex origin information into something customers can actually taste—and why that matters for producers.",{"src":759,"srcset":760,"width":761,"height":762,"alt":763},"\u002Fuploads\u002F7265d78803fd4ae87d51.webp","\u002Fuploads\u002F5c95aed85e9f082bf161.webp 400w, \u002Fuploads\u002F22d99850b3d906036b0b.webp 800w, \u002Fuploads\u002F7265d78803fd4ae87d51.webp 1000w",1000,665,"Stepping Up the Conversation","2026-09-04T05:40:36.000Z",{"slug":292,"name":314,"path":766},[767,768,769],{"slug":8,"name":9},{"slug":21,"name":286},{"slug":292,"name":314},1792497136935]