Bitterness in Coffee: What Is It & Is It Always Bad?
Bitterness has become a dreaded word in the specialty coffee industry. We all “know” that good coffee should be sweet and well-balanced, maybe a little...
Matt is a contributor based in UK
Under The Microscope: What Does a Coffee Exporter Do?
Coffee exporters play a crucial role in the coffee supply chain, and yet we hear so little about them. So we spoke to Diana Acosta,...
Universal Sensory Coffee Language: The Key to Fighting Green Bean Defects?
Your coffee doesn’t taste good. In fact, it almost tastes musty. Or is that earthy? Hm… or maybe it’s even mushroom-y. Frankly, it’s just not...
Diversification in Speciality Coffee Farming: The Agricultural & Economic Case
Over 125 million people around the world are involved in the coffee farming industry. Yet coffee is susceptible to high degrees of fluctuation in its...
Should you be freezing your coffee?
How do you start a furious debate among coffee enthusiasts? Forget Starbucks, forget serving extra-hot-decaf-with-soy-milk-and-maple-syrup, forget even fourth wave; these might evoke passionate responses but...
How Can We Minimise Waste in the Coffee Industry?
The wonderful thing about third wave coffee—aside from the amazing beverage itself—is how ethical it’s making the industry. With specialty coffee’s focus on origin, we...