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136 stories · Page 4 of 7
Born as a grassroots movement in the United States, coffee activism has since expanded into an international force uniting professionals across the sector. Part Two examines the organizations and individuals in the United Kingdom and Australia working to make the industry more inclusive.
A guide to navigating trade transformation, tariff classification, and country-of-origin rules for coffee shipments into the United States.
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.
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.
In nations that export coffee, local roasting ventures are creating new consumer markets, adding value at origin, and giving farmers their first taste of their own crop—though equipment, staffing, and unfamiliarity with coffee present real obstacles.
A conversation with the hosts of a coffee-industry podcast that stages structured debates on topics ranging from consumer education to coffee varieties.
Two barista schools introduce online courses to support café owners and staff outside major coffee hubs.
How one roastery is raising the bar for Turkish coffee, from bean sourcing to brewing technique.
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.
A group of coffee enthusiasts revived a local latte art tournament and discovered an audience hungry for connection—and a blueprint other cities could follow.
Contrast and color temperature tweaks can bring out crema and foam in your own phone photos, no canned filter required.
Coffee is increasingly defined by origin and process, just as wine once was; examining how wine’s labeling conventions evolved can inform coffee’s own path.
A remote farming community in Nicaragua's Miraflor reserve confronts the coffee rust epidemic, and one family's harvest reveals both loss and endurance.
A practical guide to cupping manners and technique, from controlling distractions and following table rules to working through fragrance, aroma, break, skim, and repeated slurping as the coffee cools.
A detailed look at how one coffee shop's layout puts barista craft and efficiency front and center.
A group of farms in northern Tanzania is joining forces to raise the profile of the country's coffee, long eclipsed by its East African neighbors. Through shared learning and a focus on quality, they aim to put Tanzania firmly on the specialty coffee map.
Long-standing members of the coffee trade recall the publication's scrappy origins and share how the sector has—and hasn't—changed over a quarter century.
