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77 stories · Page 4 of 4
The Australian roaster's South Austin outpost, which debuted in September 2022, pairs a sprawling made-to-order equipment setup with a table-service model borrowed from Aussie cafe culture.
How a former artist and her business partner introduced specialty coffee to Germany's capital, one meticulously sourced bean at a time—and why their minimalist approach still matters.
From eliminating tips to creating wellness funds, independent cafés used the disruption of COVID-19 to address long-standing inequities for baristas.
How a former warehouse site became a pastoral escape with animals, gardens, and a serious coffee program—and why its founders say great coffee alone is not enough in Australia.
A coffee professional explains how a Scandinavian-inspired syrup — warm spices, lingonberry juice, and local honey — became a signature latte at a new Minneapolis cafe.
Chad Trewick and Peter W. Roberts discuss how they protect data donors' identities, the feedback loop with contributors, and the road ahead for their pricing transparency tool.
With SNAP benefits on hold, independent cafes from Oregon to Oklahoma are offering free meals and collecting donations, driven by community need rather than bureaucracy.
Why the pursuit of an ideal cup misses coffee's fleeting artistry—and what we should ask instead.
A new California café invites patrons to linger over direct-trade coffee while honoring the farmers who grow it.
From take-and-bake scones to candles and bulk drinks, café owners are finding new ways to connect with customers and keep revenue flowing.
Operators of independent coffee shops share how they connect with neighbors, involve staff, and respond to feedback to create a welcoming gathering place.
A look at how worker-owned coffee shops in Baltimore are rewriting the rules of employment—and why some are pairing cooperative ownership with union representation.
A family-run coffee business in the Sunset District is reworking its long, narrow Noriega Street shop to double seating and open sightlines to the roaster, with construction underway and completion targeted for mid-April.
In 2013, Seanna Forey brought specialty coffee to Denver's LoDo neighborhood with a compact shop on Blake Street; years later, a partnership with Middle State Coffee and a carefully planned layout keep the operation running smoothly.
A café or roastery that wants its sustainability and community commitments reflected in daily operations needs employees who genuinely embrace those priorities. Operators describe how they identify and onboard people whose outlook matches the company's purpose, rather than relying only on prior barista experience.
A coffee business owner shares how he rebuilt his café program by focusing on people, questioning every detail, and investing heavily in training.
In Boulder, Colorado, a handcrafted teahouse gifted by Dushanbe, Tajikistan, offers a space for connection over tea—without Wi-Fi—and serves as a symbol of cross-cultural collaboration.
