May 16, 2017

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...

March 10, 2017

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...

June 30, 2016

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,...

May 11, 2016

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...

April 1, 2016

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...

March 18, 2016

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...

February 3, 2016

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,”...