Why specialty coffee roasters need to stay true to their values
Estimated reading time: 7 minutes Key takeaways Staying true to values in specialty coffee is a long-term business strategy. Paying coffee producers more builds a...
Barista, roaster and SCA trainer. Coffee has taken me round the world and I want to share my experience with everyone.
Can cafés actually reduce costs by roasting their own coffee?
Estimated reading time: 8 minutes Key takeaways Rising costs are pushing cafés to diversify their revenue streams. In-store roasting helps cafés control margins and reduce...
How technology is evolving for roasters
Estimated reading time: 7 minutes Key takeaways Real-time data logging replaces manual note-taking, improving consistency and quality. Centralised data reduces waste and improves consistency when...
Hospitality now comes first in coffee – and there’s a lot to learn from competitions
Key takeaways Hospitality at competitions deserves equal attention alongside coffee and technique. WBC judges now ask whether they felt genuinely considered. Competition-level hospitality translates directly...
How can we encourage more people to start drinking specialty coffee?
Key takeaways Increasing consumption of specialty coffee starts with flavour first; the story follows the sensory experience. Baristas can shift from education to exceptional, intentional...
Why more baristas are focusing on milk temperature
Key takeaways Milk temperature directly impacts sweetness, texture, and flavour balance in coffee drinks. Different milks require specific temperature ranges to avoid impeding flavour and...
Technology is evolving across the coffee supply chain, not just for roasting
Technological innovation is an integral part of specialty coffee, redefining processes and reimaging what’s possible in terms of quality and flavour. In fact, technology and...
Coffee prices are higher now – so what’s next?
Sustained high green coffee prices have been a defining factor of the coffee industry in 2025. In early February, arabica futures surged to their highest-ever...
Private label coffee is on the rise: What brands need to know
As retail prices rise, private label coffee – produced by a third-party roaster but sold under a different brand name – is becoming more popular....
Bigger roasters are buying cheaper coffee – but what does that mean?
Many pioneering third wave roasters built their brands on paying higher, fairer prices for single origin, traceable micro lot coffees. But in today’s challenging economic...
More roasters are rebranding than ever before – but it’s easier said than done
Most businesses refresh their branding once every seven to ten years; however, given how young specialty coffee is, roasters tend to rebrand at a higher...
Why roasting deserves more attention at coffee auctions
The 2025 Best of Panama recently set a new world record for coffee prices; Hacienda La Esmeralda received US $30,204/kg for its washed Gesha. Luxury...
How to transition from small-batch to large-scale coffee roasting
Specialty coffee is often associated with small-batch roasting. However, as the industry grows and matures, many roasters will inevitably scale their operations. The need to...
Why it’s never been more important for coffee roasters to invest in quality control
It’s a challenging time for roasters in today’s coffee market. Green coffee prices remain high, while labour, logistics, packaging, and operational costs have all increased...
How in-house roasting can help cafés manage high coffee prices
High coffee prices are becoming a lasting reality for the industry. While many assert that this signifies a long overdue change, as coffee has historically...
How roasters can make high-quality lots stand out
Quality is a hallmark of specialty coffee. Roasters take pride in sourcing exceptional lots that highlight diverse flavour profiles – something consumers are increasingly seeking....