Perfect Daily Grind

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...

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...

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...

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...

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...

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...

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...

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?...

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...

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...

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...

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...

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...

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...

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...

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...