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77 stories · Page 2 of 4
Roasters and café operators are discovering that Sunday morning crowds can support serious coffee programs—and that faith communities bring their own quirks as clients.
In Providence, Rhode Island, three coffee businesses—Bolt Coffee Company, Borealis Coffee Company, and The Shop—share more than a focus on quality; each aims to build community. Their owners talk origins and atmosphere.
Methodical Coffee, based in Greenville, South Carolina, introduced a profit-sharing plan earlier this year covering all 85 employees—from its four cafes and roastery to support and events staff. CEO Marco Suarez explains how the program works and why he sees it as a path to long-term sustainability.
A new coffee bar tucked behind a narrow alley off Broadway and 26th offers seasonal roasts alongside a working virtual reality theater, with both open to the public during and after business hours.
How a roast-to-order collaboration with a celebrated Italian restaurant began with a meal, a café visit, and an unexpectedly blunt flavor brief.
At a Logan Square coffee shop, every purchase goes toward suicide-prevention education. Staff are trained in mental health first aid, and a wall of resources invites customers to start conversations that can save lives.
Understanding how dissolved minerals in water influence coffee extraction and flavor, and the challenges of designing ideal brew water.
How one roasting family balanced heritage and market change while staying true to its roots.
Irving Farm Coffee Roasters partnered with Studio Vural on a Midtown East café whose brass-inlaid floors and white oak surfaces nod to the surrounding architecture, while a walled-off kitchen aims to ease the congestion common in coffee bars.
Cafés in New Zealand, Australia, and Canada show how thoughtfully designed boards and posters can explain sustainable practices at a glance, sparing staff from repeating the same explanations to every customer.
Shoppers may glance past the seals on coffee bags, but the story behind those marks—and whether they sway purchases—is more complicated than it seems.
Wine and cheese backgrounds led Matt McQuilkin and Jim Chapman to launch a Missoula roastery in 2010, now operating from a 5,000-square-foot Quonset hut with a focus on organic beans and craft methods.
Two barista schools introduce online courses to support café owners and staff outside major coffee hubs.
Inside a North Loop coffee bar that blends vintage decor with a farm-to-cup approach, from carefully sourced beans to Italian porcelain cups.
These four self-roasting cafés in Logan Square offer distinct approaches to craft coffee, from a 1957 Probat roaster to direct-trade sourcing and blends designed for consistency.
Five coffee shop owners explain the trade-offs behind their opening and closing times—from payroll math and safety on the night shift to seasonal swings and reserving slow hours for maintenance.
Farmers markets offer emerging coffee and tea businesses a way to reach customers and build a following, but success requires research, preparation, and a clear-eyed view of the costs and logistics.
A detailed look at how one coffee shop's layout puts barista craft and efficiency front and center.
In a specialty coffee market where independent shops often struggle to grow, Summit Coffee has turned to franchising to scale while keeping local ownership at the forefront.
Colorado roasteries Ozo, Huckleberry, and Queen City, together with Corvus, have each supported producer groups in Peru, Guatemala, and Rwanda through sales-driven fundraising, financing drying infrastructure and other farm-level improvements.
