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136 stories · Page 2 of 7
Travas Clifton and Justin Hicks built Modcup Coffee Co. by first selling from a cart and a 1969 Citroën H Van near a New Jersey transit hub, then expanding to a café and roastery in Jersey City Heights. Their experience shows how mobile operations can lower the risk of opening a fixed location.
Co-roasting facilities, barely a decade old, are expanding rapidly across North America and Australia, giving small cafés and startups affordable access to roasting equipment, training, and collaborative networks—and potentially altering the structure of the coffee industry.
A Denver nonprofit supporting young adults with cancer has teamed up with a mountain-town roaster on three blends that give back with every bag sold.
Producers and buyers in Costa Rica are reshaping the coffee trade through joint problem-solving, new processing methods, and a shared drive to improve quality and returns.
How coffee shops can host round-robin dating nights that bring in new customers and create a lively atmosphere—without disrupting regular service.
A climb through Panamanian rain to a geisha farm, a cup poured from airpots, and a question about whether wildness should ever be tamed.
A Milwaukee roaster's three-bag release shows drinkers how washed, semi-washed and natural methods shape the cup.
A coffee wholesaler explains how customer demand for dependable espresso pushed the company to reconsider a long-held single-origin-only stance.
A green buyer's perspective on why the beans you choose set the boundaries for what a roast profile can achieve, and how to plan sourcing around that reality.
A new university program aims to revive the island's coffee heritage by teaching sustainable production and connecting quality beans to markets.
From nutrient-rich pulp to earthy chaff, discover practical ways to repurpose coffee's leftovers and reduce the footprint of your daily brew.
From gelato swaps to waffle bases and Prosecco drownings, the humble coffee-and-ice-cream dessert keeps branching out—presentation and scoop size included.
Eden-Marie Abramowicz of Intelligentsia shares how flavor expectations shape the competition routine that took her to the national stage.
A behind-the-scenes look at how a Lubbock barista built his first competition routine after hours, wrestled with self-doubt, and earned a mid-pack score in Austin.
A roaster-only judging format, a growing entry pool, and an awards weekend in Portland—how the Golden Bean competition was built to spotlight the people behind the coffee.
A guide to preparing your coffee shop for the holiday season with gift packages, special events, seasonal pastries, and inventive drinks.
How coffee and tea shops are rethinking frappés and smoothies with cleaner ingredients, alternative milks, and natural sweeteners to meet evolving customer tastes.
A look at why grind accuracy matters more than many brewers expect, how espresso standards define the target, and a hands-on field test for getting close—plus a cautionary tale about the perils of fear-based grinder policies.
The coffee industry is finding new revenue and reducing environmental harm by transforming cherry pulp, grounds, and other byproducts into flour, biofuels, inks, and compostable materials.
Coffee farmers are opening their farms to overnight guests, offering tours and lodging to educate visitors and supplement their income, though the dual role of grower and innkeeper comes with its own challenges.
