November 30, 2016

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...

November 11, 2016

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...

June 27, 2016

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...

March 24, 2016

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...

February 16, 2016

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...

February 9, 2016

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....

December 22, 2015

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...

December 15, 2015

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,...

November 18, 2015

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…...

October 14, 2015

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...

September 22, 2015

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...

September 17, 2015

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 third-wave cafés look...

September 2, 2015

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...

August 20, 2015

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...

August 14, 2015

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...

August 7, 2015

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...