December 16, 2019

Barista vs Machine: The Role of High-Tech Coffee Shop Equipment

Try to imagine a coffee shop without a barista. Now try to imagine it without an espresso machine. Which seems the most improbable? Machines have...

November 20, 2019

Coffee Processing: Exploring Naturals, Pulped Naturals, & Honeys

What unites naturals, pulped naturals, and honeys? They dry with all or some of the cherry attached. But what separates them? Quite a lot. Broadly...

November 12, 2019

How Packaging Material Impacts Green Coffee Quality Over Time

Sensorial degradation in green coffee can represent significant financial losses for producers, traders, and roasters. Yet while a certain degree of degradation over time may...

October 31, 2019

Why Caparaó, Brazil Is Winning Specialty Coffee Awards

Caparaó, Brazil has been increasingly present on specialty coffee shop menus. Producers are focusing on quality and, as a result, their coffees are ranking high...

September 6, 2019

Can Coffee Quality & Environmental Sustainability Go Hand in Hand?

The future of coffee production is tied to a healthy environment. Climate change poses a threat to the amount of fertile land available for farmers...

July 30, 2019

Pressure Profiles, Pulsing & The 3 Phases of Espresso Extraction

Espresso extraction might be quick, but it’s not simple. Both chemically and physically, there’s a lot going on inside that coffee puck when you pull...

July 19, 2019

Inside World Coffee Producers Forum 2019

Last week, on July 10th and 11th, one of the most important events related to coffee production took place in Brazil. The second World Coffee...

May 8, 2019

Gravimetric vs Timed Grinders: The Espresso Consistency Debate

The majority of high-end coffee grinders used for espresso dose by time, yet all official SCA standards are defined by weight. So, what’s the difference?...

April 12, 2019

What Role Can Machinery Play in Specialty Coffee Processing?

Sometimes, it’s hard to separate the concept of specialty coffee from something artisanal and small-scale. It’s the human knowledge and care, we think, that produces...

March 1, 2019

How Ground Coffee Temperature Causes Uneven Espresso Extraction

Are you concerned about the 3ºC variation in the water temperature inside your espresso machine’s group head? Yes? Well, what if I told you that...

February 1, 2019

Taking a Look at Brazil’s Specialty Coffee Industry During ICW

Welcome to Brazil, the world’s largest coffee producer. What happens here shapes the coffee industry around the globe. So it’s no surprise that 20,000 people...

November 16, 2018

How To Improve Consistency When Making Espresso-Based Drinks

A specialty coffee shop receives a bad review. “The espresso wasn’t as good as last time,” the review says. “The shop has gone downhill.” The...

October 23, 2018

Introducing Belo Horizonte, Brazil: A Capital of Coffee

Welcome to Belo Horizonte, Brazil: a coffee-lover’s paradise. The city is the capital of Minas Gerais, a state that produces more coffee than any other...

October 17, 2018

Award-Winning Coffees: What Goes On in a Green Quality Contest?

We often read about award-winning coffees with exceptional profiles being sold for high prices. But what does “award-winning” really mean? How do green coffee quality...

July 23, 2018

How Oxygen Damages Green Coffee Quality – & What You Can Do

We all know that oxygen ages roasted and ground coffee – but it’s not just once coffee has left the roastery that it’s vulnerable. Oxidation...

June 29, 2018

How Can Water Flow Rate Help You Pull Better Espresso Shots?

Have you ever struggled to keep your espresso extraction time consistent? Perhaps you’ve checked the machine to confirm the pressure and temperature are steady. You’re...