The Specialty Coffee Shops That Prefer Batch Brew to V60
Go into some coffee shops and ask for V60 or Chemex, and they’ll politely say no. They don’t offer them, but they do have batch...
Tanya was the second to join the PDG team. She worked as the company’s Editor-in-Chief before becoming its Editorial Consultant.
Starbucks’ Cascara Latte: What Does It Mean For Specialty?
Starbucks are looking to the specialty industry for inspiration once more. The newest addition to their menu is a cascara latte: a regular latte but with cascara syrup and...
Why Cafés Should Consider Charging More for Decaf
Imagine walking into a coffee shop, thirsty for your favourite drink. You see they have a specialty, organic version on the menu, and you know...
Why Plant Coffee in Rows?
Every aspect of coffee planting can have a significant impact on the final product. And the decision to plant coffee in rows can affect coffee...
How Harvest Rains Destroy Coffee Crops
Harvest time in El Salvador is November to February/March. It’s a cool, dry season perfect for the picking of coffee cherries. Yet this year it’s already...
It’s Time to Reconsider the Batch Brewer
Boiled coffee left for hours on a hot plate – many the specialty-coffee lover has shuddered at the sight of a batch brewer. Who doesn’t...
The Business Behind Specialty: Micro Festival El Salvador Day 2
The final day of Micro Coffee Festival El Salvador started bright and early – perhaps a little too bright for those who’d been enjoying the...
Producer Insight, Barista Skills—Micro Festival El Salvador Day 1
Micro Festival El Salvador is a one-of-a-kind event (if we do say so ourselves). A coffee festival in a producing country, it’s dedicated to discussing...
Specialty or Commodity? How Brazilian Farmers Choose
“I want to farm specialty coffee,” Eder says. “But my brother doesn’t want to.” We’re driving up a bumpy road in the Caparaó region of...
Is Korea The Future of Specialty Coffee Technology?
Café Show Korea kicks off in just a few days, and we’ve spoken to some experts on the Korean coffee scene about what you can...
Smoking Hot: Why Is The Korean Home Roasting Scene Taking Off?
Between 2007 and 2013, the Korean coffee market grew by nearly 300%, and the number of coffee shops grew by 680% (according to World Coffee...
James Tooill: I Competed in the Brewers Cup to Be a Better Roaster
If you’re going to spend hours preparing for and then competing in the Brewers Cup, not just once but three times, it’s probably because brewing...
Coffee Production Is Growing Less Profitable: What Can We Do?
The ICO recently announced devastating, if expected, news: coffee farming is less profitable. Some farmers are operating at a loss. Others profit from their current crop...
Extreme Coffee: How to Brew in The Great Outdoors
Hiking, sailing, mountaineering, camping… there’s no substitute for getting outdoors. And whether you’re a three-hour-walk-on-a-Sunday kind of person, or you’re more just-off-to-climb-Mt.-Everest-see-you-in-a-few-months, it’s always better...
Interview With Andrea Allen: Where Are the Female Coffee Competitors?
Andrea Allen structures her life around three things: her business, her religion, and her family. If she were a man, would I have written that...
425 Coffees Are Sold Every Second in the US – Why Should We Care?
Every second, 425 coffees are sold in the US. 850 were sold by the time you read that fact. 1,700 now. That’s according to Kounta,...