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136 stories · Page 5 of 7
The specialty coffee community gathered remotely for a two-day virtual Re:co Symposium in July 2020, featuring recorded talks, real-time Q&A, chat-room discussions, and optional sensory kits, while addressing industry challenges, equity, and consumer trends.
Bill Bayer and Mike Pannell set out to plant coffee on a remote Costa Rican mountaintop. With help from residents of La Potenciana, the venture became a lesson in rural revitalization rather than a quick path to retirement.
A coffee and tea farmer in Burundi shares her daily life, from skipping meals to picking tea with practiced skill, revealing the resilience behind every harvest.
A cross-city coffee exchange paired roasters and drinkers in Toronto and Vancouver, who cupped the same eight coffees on the same day and staged parallel events to build ties between the two scenes.
As espresso technology evolves, some professionals are questioning whether tamping remains necessary—but die-hard advocates and a side-by-side test reveal a more nuanced picture.
JT Peifer explains how he fit a commercial roaster into a high-mileage Ford van, how he keeps it running through freezing winters, and how earlier ventures in Texas and Kenya led to Feisty Goat Coffee.
Roasters are putting green coffee into spent spirits casks to build limited-run lots with layered flavor. Here is how the process works, what it means for café menus, and what a barrel actually costs.
A first-generation hybrid coffee variety has broken new ground by earning a 90-plus score at Nicaragua's premier quality competition, with its winning lot set for global auction.
How a shared Red Hook roasting facility helped independent coffee companies like Parlor and FAL Coffee find their footing without building their own roasteries first.
Oddly Correct serves espresso drinks with only whole milk, brews pour-overs without milk or sugar, and presents coffee on walnut boards.
After nearly seventy years, the iconic Coffee Brewing Control Chart has been reimagined. A research collaboration has produced a new tool that blends modern sensory science with consumer data, offering a more nuanced view of what makes a good cup.
A visit to a family-run lodge near Yirgalem reveals bamboo huts, a wildlife preserve, and a coffee-farm heritage shaped by three generations of one family.
A coffee professional discovers Tijuana's established specialty coffee scene, from roasters to cafés, revealing a community-driven culture that blends Mexican coffee heritage with US consumer trends.
Once dismissed as commodity filler, Robusta is earning renewed attention for its quality potential — and for the structure, sweetness and body it can contribute to a blend.
How sugar-and-water mixtures become a creative base for lattes, cappuccinos, and other coffee drinks.
Trade shows offer camaraderie and learning, yet cost, distance, and exclusionary practices keep many would-be participants away. Organizers and industry members are weighing how to widen access.
A conversation with the founder of a Georgia coffee roaster about building a brand from scratch in an untested market and learning to share specialty coffee without the attitude.
A conversation with ceramicist Sarah Veak about handmade vessels, pour-over sets, and the relationship between maker and user.
A 2015 Ten Speed Press release pairs recipes with illustrations to explain why a coffee break can carry cultural weight—and the authors argue that life without it is unthinkable.
A look at the roasters and farmers bringing back Ceylon coffee, nearly 150 years after leaf rust wiped out the island’s plantations and tea took over.
