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11 stories
A new multi-contributor volume edited by Amsterdam-based roaster Mikołaj Pociecha assembles producers, researchers, and writers to challenge the coffee world's dismissive stance toward Coffea canephora.
Coffee consultant and Cup of Excellence head judge Rachel J. Apple talks about her path from a frustrated barista to a knowledge-sharing educator, why tactile roasting skill can't be replaced by online shortcuts, and how newcomers can find mentors by simply speaking up.
Jack Simpson from Australia claimed the 25th world barista title in Milan. The milestone offers a chance to examine how the competition has shaped coffee culture, from processing trends to diversity debates.
Georgius “Odi” Audrey Teja and Chen Zhuohao discuss how mentorship, cultural identity, and Asia-Pacific momentum contributed to their world championship victories.
In Providence, Rhode Island, three coffee businesses—Bolt Coffee Company, Borealis Coffee Company, and The Shop—share more than a focus on quality; each aims to build community. Their owners talk origins and atmosphere.
Nguyen Coffee Supply’s founder explains how she leveraged storytelling and a long-term partnership with a Vietnamese farmer to challenge robusta’s reputation and bring it into specialty coffee.
From a handful of pioneers to a globally respected scene, Denmark's coffee culture has transformed over two decades—built on collaboration, local pride, and a push for better sourcing.
The champion barista and short-form video creator talks about trading punchlines for empathy, drawing sketches from real cafe moments, and why the next phase of her work points toward an education hub outside platform rules.
In recent years, coffee consulting has moved from a word-of-mouth practice to a visible career path. This article examines the forces behind that shift and what it says about the broader coffee industry.
Abbey Chiavario, founder of a 300-square-foot Nashville café, explains why unserious drinks, oddball events and an honest social media voice have drawn a crowd that includes plenty of non-coffee people.
Danny Toro discusses the $9–$25 coffee menu at their Brooklyn pop-up Field Study, how an AeroPress title reshaped their career, and what separates the Austin and New York coffee communities.
