Want to Understand Korea’s Coffee Boom? Look to Latte Art
South Korea’s coffee industry has exploded over the last five years, with dramatic increases in both import and consumption. This boom has catapulted the small...
Christine is a contributor based in Singapore
What Was Discussed at The World Coffee Leaders Forum 2016?
This year, at the Plenary Session of World Coffee Leaders Forum in Korea, six of the biggest names in the industry were invited to talk...
Why You Have to Try Coffee Aged in a Wine Barrel
Portland, Oregon (aka The Hipster Capital of The World) has a long-standing reputation for coming up with some pretty kooky stuff. I mean, this is...
Coffee Science: Everything You Need to Know About Milk
Being a barista is a specialised craft revolving around three main products: coffee, water, and milk. The science behind espresso has already been covered at...
Relationship Coffee: What Makes Sasa Sestic’s ‘Best Of’ Auctions Special?
It is by no means an exaggeration to dub the Cup of Excellence (COE) awards “the Oscars of the coffee world”. Yet is there room...
Café de L’Ambre: Where Green Beans Have Been Aged for 23 Years
On hearing that I was touring Japan, my friend told me of a café that, he said, would change everything I know and believe about coffee....
Barista Life: 7 Types of People You’ll Work With
So you’ve gotten a job at a café. Congratulations! We’ve no doubt you’re prepared for all the wonderful coffee. Hopefully, you’re also prepared (or at...
Do You Know the Truth Behind These 6 Coffee Myths?
There are 1,090,000,000 articles about coffee on Google. And that’s only the ones in English. So it’s no surprise that in these literal billion articles,...
The Science Behind Coffee Acidity
Evaluating coffee acidity can be tricky. I experienced this firsthand during my first cupping session, 7 years ago. “Mm, cranberries, with a distinctly orangey acidity…...
9 Reasons You Should Consider Dating a Barista
What is it about baristas that make them so damn attractive? Maybe it’s the way they’re always cheerful and smiling. Or maybe it’s their unwavering...
Red Espresso: The Tea You Can Drink as Espresso?
The espresso: an emulsified, syrupy, all-encompassing marvel that forms the basis of nearly every drink served in a café—providing it’s a coffee. Rooibos: tea. Put...
5 Ways to Stand Out From the Specialty Coffee Shop Crowd
You’re not going to like me for this statement, but let’s take a step back and get real for a moment: all specialty cafés look...
Why Being a Better Chef Will Make You a Better Barista
When I was a kid, I wanted to be just like Batman. I mean, didn’t we all? Yet unlike other 10-year-olds, it wasn’t his rippling...
Is Espresso & Tonic a Match Made in Heaven or Hell?
A coppery-coloured espresso suspended over a transparent, bubbly bed of tonic water—it’s easy to see the appeal. Stumptown Coffee, one of the pioneers of the...
Hydrosols: How to Make Brewing Water as Aromatic as Perfume
Imagine this for a moment: Someone hands you a glass of clear water. You lift it to take a sip, but as your nose hovers...
How to get crystal clear coffee without filter paper!
I have a confession to make: I HATE using filter paper. It clogs frustratingly fast, it’s expensive, it’s a single-use item, and half the time...