Tim Wendelboe: 6 Ways to Improve Your Coffee Roasting Skills
The best roasters never stop learning. That may be a cliché, but it’s true. From using different machinery to roasting new coffees and developing the...
Brad is a contributor based in Canada
Seed to Bottle: Behind The Scenes in a Cold Brew Factory
In the specialty industry, that most probably takes advantage of plastic temperature control, you’ll frequently hear two words: “micro” and “fresh”. Freshly roasted microlots straight...
Interview: Why 1 Roastery Invests in Rwandan Cooperatives
Rwanda, the land of a thousand hills and incredible coffee. Yet not all is beautiful in this East African country. According to The World Bank,...
Interview: How Is The Baratza Sette Revolutionizing Grinder Technology?
There’s a new grinder in town, and boy is it causing a whirr. The Sette (pronounced SET-ei, just like café) is Baratza’s newest offering for...
Innovation & Sustainability: 4 Reasons to Participate in a Specialty Coffee Auction
Dawn is breaking over the slopes of El Pital, the sun beginning to shine on the pine and cypress forests of Salvadoran coffee plantation Finca...
Producer Perspective: Why Coffee Auctions Should Be About More Than Coffee
Coffee auctions must be about more than just the year’s best coffees; they must also be about building relationships. Don’t believe us? Well, let’s ask...
Coffee Business: 3 Steps to Leading Instead of Managing
As I was mid-rant about how poorly some specialty level cafés are managed, my ex-husband interrupted me. “I’ve never seen your style of managing before,”...