Roasteries
A Secondhand Roaster, a Family Rift and a Detour Through the Dutch Countryside
How a Brooklyn coffee outfit got its hands on a vintage German roasting machine — after a few unexpected hurdles.
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Coffee
136 stories · Page 3 of 7
- Skills & Education
Beyond the Bag: How Baristas Build Careers Through Structured Learning
Skepticism about barista training persists, but certifications and camps offer a path to professional credibility.
- Cafe Profiles
A Coffee Haven Nestled in Traverse City’s Opera House
Brew café in Traverse City, Michigan, combines prime location, community spirit, and a focus on coffee to create a welcoming space for locals and visitors alike.
- People
From Barista to Roastery Owner: How Andy Sprenger Turned Competition Wins into a Colorado Coffee Hub
Sprenger, a US Aeropress and two-time US Brewers Cup champion, opened Sweet Bloom Coffee Roasters in Lakewood, Colorado, in December 2013 after more than two decades away from his home state.
- Coffee Drinks & Food
Affogato Variations: Balancing Espresso and Gelato for a Creative Dessert
The affogato, a simple Italian classic of espresso poured over gelato, is inspiring chefs and cafes to experiment with flavors and spirits, from boozy twists to matcha versions, while keeping the focus on quality ingredients.
- Books, Media & Art
Coffee Waste, Quality, and the Power of Suggestion: A Conversation with Umeko Motoyoshi
Motoyoshi discusses their new book, the harmful messages sent by wasteful coffee photography, and how the industry's culture has shifted enough to make such a project possible.
- Roasting Equipment
Roasting Without Venting: A Conversation with Bellwether’s Kimberly Noon
Kimberly Noon, VP of Marketing at Bellwether, discusses the company’s ventless electric roaster, its curated green coffee marketplace, and how the equipment serves everyone from small cafés to large chains. She also reflects on returning to the Specialty Coffee Expo and offers advice for new equipment makers.
- Roasteries
A Small Ithaca Roastery's Award-Winning Espresso and Its Plan to Stay Nimble
Copper Horse Coffee, a Kickstarter-backed startup in upstate New York, claimed a national espresso title with a Colombian single-origin lot. Its head roaster explains the preparation behind the win and why the team intends to remain a small-batch operation.
- Roasteries
Why Coffee Roasters Should Brew Up Partnerships, Not Keep Secrets
Summit Coffee Roasters and Methodical Coffee teamed up for a co-branded blend, while a larger project with S&D Coffee and Tea showed how working alongside competitors can push specialty coffee forward.
- Coffee Competitions
Coffee Judging Overhaul at Good Food Awards Draws Mixed Reactions
The Good Food Awards has updated its coffee judging rules in partnership with the Roasters Guild, shifting to home-brewing evaluation and stricter certification requirements, but the timing of the announcement has left some roasters frustrated.
- Asia-Pacific
Sulawesi's Coffee and Cocoa Farmers Struggle to Recover a Month After Disaster
A month after the earthquake and tsunami, farming communities in Central Sulawesi face destroyed roads, halted trade, and uncertain futures. Here are four ways the coffee industry can support their recovery.
- Asia-Pacific
The Blue Coffee That Tells a Story of Sumatra
Grown near a volcanic lake in North Sumatra, Blue Batak coffee reflects the resilience of smallholder farmers and the challenges they face in a changing climate.
- Roasteries
From Literature Professor to Coffee Roaster: Hannah Ulbrich's Story
Hannah Ulbrich, a former literature professor, purchased a Denver coffee roastery and opened a café with community support.
- Operations & Menus
The Congregation as Coffee Customer: How Churches Became a Specialty Coffee Channel
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.
- Climate & Environment
Beyond the Bean: Repurposing Coffee Byproducts at Origin
Two producer-led initiatives—one in Mexico, one in Costa Rica—show how coffee pulp, mucilage, and parchment can be turned into valuable resources rather than waste.
- Brewing Methods
Rethinking the Espresso Shot: When Weaker Means More
Some cafés are deliberately dialing back espresso concentration. A pioneer of the style now has second thoughts, while others keep pushing extraction further.
- Coffee Competitions
Carolina Ibarra Garay: From First Competition to Global AeroPress Stage
The 2018 U.S. AeroPress champion reflects on her rapid rise and her preparations for the World Championship in Sydney.
- Roasting Craft
Decoding a Chef's Palate: The Human Side of Building a Restaurant Blend
How a roast-to-order collaboration with a celebrated Italian restaurant began with a meal, a café visit, and an unexpectedly blunt flavor brief.
- Cafe Profiles
Coffee With a Cause: How One Café Puts Mental Health Support on the Menu
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.
- Coffee Science
The Molecular Chemistry Behind Great Coffee
Understanding how dissolved minerals in water influence coffee extraction and flavor, and the challenges of designing ideal brew water.
