Does Brazil Have a Third Wave Coffee Scene?
Most coffee nerds still think of Brazil as an origin focused on quantity over quality. For many roasters, it’s been an origin to source a...
Timothy is a contributor based in Australia and the co-founder of Kin & Co.
The Acaia Lunar: Trendy Toy or Serviceable Scales?
The Acaia Lunar has been the darling of coffee feeds, blogs, and the third wave at large since its release. But is it all hype,...
High-Volume Baristas: 5 Things You Need To Know
Have you ever walked into a café in the morning and flinched at the long queue ahead of you? Imagine how it feels to be...
5 Steps to Taking Eye-Popping #Coffee Photos
What got you into specialty coffee: the prospect of the most delicious cup you’d ever had or the incredible photos you kept seeing of it?...
Extraction Wars, Part II: The Third Wave Coffee Revolution
Not so long ago, we published Extraction Wars: Espresso vs. Ristretto, an article dealing with some common terminology used in the specialty coffee industry. It...
Should We Allow Customers to Dictate How Coffee Is Served?
“Which customer ordered the extra hot skinny Ethiopian Albino? Extra hot skinny Ethiopian Albino? Oh, here you go.” “Thanks, mate.” “You’re welcome.” You’ve just read...
Surviving College: A Cost Effective Brew Kit for Students
So you’ve just started your tertiary studies, moved out of home and suddenly you realise that coffee is not so much an occasional treat but,...
How a Barista, with No Experience, Single-Handedly Grew & Roasted Coffee in Australia
I remember the first time I tried one. It was the sweetest, strangest thing I’d tasted – like watermelon, hibiscus, lemon, pineapple and sugar. I...