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Recent Articles

December 18, 2019

Managing Customer Expectations in Your Coffee Shop

December 17, 2019

How to Minimize Injury & Maximize Comfort Behind The Bar

November 18, 2019

How Temperature Can Impact Your Experience of Coffee

November 1, 2019

A Coffee Shop Owner's Guide to Handling Food & Dairy Allergies

September 20, 2019

How to Adjust Espresso Extraction & Create New Recipes

October 8, 2020

Supporting Baristas Through Covid-19: Cafés, Customers & Companies

Covid-19 has affected everyone across the coffee supply chain, from producers through to baristas. More than 90% of cafés around the world have had to close their doors at some point. And while the impact for some coffee shops has been manageable, for many, the sudden loss of business has been devastating.  Unfortunately, as much as this affects coffee shops, it also affects the people who work in them, too.… read more

Covid-19 has affected everyone across the coffee supply chain, from producers through to baristas. More than 90% of cafés around the world have had to close their doors at some point. And while the impact for some coffee shops has… read more

March 31, 2017

Coffee 101: Extraction & The “Strong Coffee” Myth

We’ve all heard someone say “I like my coffee strong” – and maybe we’ve even said it ourselves. But what we mean by this, and...

March 7, 2017

Why Is Milk & Coffee Such a Great Combination?

Coffee beans, water, and milk. Put them together and you have the latte, the cappuccino, the flat white, the macchiato, the cortado/gibraltar… I could go...

January 6, 2017

Coffee 101: A VIDEO Guide to Arabica & Robusta

It used to be that the Arabica vs Robusta debate was simple: Arabica good, Robusta bad. But now and then, you’ll hear someone make the case for...

July 21, 2016

Washed, Natural, Honey: Coffee Processing 101

Honey, dry, washed, pulped natural… do you ever look at your coffee packaging and wonder what on earth these mean? Or, perhaps more importantly, which...

April 21, 2016

Origin Insight: Dissecting the Coffee Cherry in 2 VIDEOS

Ever wondered how your coffee grows? It may be called a “bean” but, actually, it’s a seed – and it grows inside a coffee cherry,...

February 2, 2016

The S-Curve Roast Profile: Exploring Roasting Basics

Have you ever had a coffee that was roasted poorly? You know what I’m talking about – it has that bitter, smoky, and just plain...

November 18, 2015

The Science Behind Coffee Acidity

Evaluating coffee acidity can be tricky. I experienced this firsthand during my first cupping session, 7 years ago. “Mm, cranberries, with a distinctly orangey acidity…...

November 4, 2015

The Flat White & the Fake White: Can You Tell Them Apart?

It’s mysterious, hip, and what everybody seems to want. It can cause consternation for baristas who don’t actually know how to make it. It’s grounds...

October 9, 2015

Vacpot Syphon: The History & Brewing Guide

Total immersion brewing and filter/drip brewing are two worlds that rarely connect. Enter the syphon (also known as a siphon or a vac pot brewer)....

September 8, 2015

What Roast Dates Can Tell You About Your Coffee

Desperate for freshly roasted coffee, but not sure exactly how fresh is best? Its roast date can tell you something, but not everything. Read on,...

August 24, 2015

Arabica And Robusta: What’s The Difference?

Coffee’s has a rich, fascinating history. With third wave coffee, enthusiasts want to know about every step of its creation: the producers that manage the...

August 17, 2015

Kalita Wave: The Story & Brewing Guide

Kalita Who? The Wave is another offering from Kalita Co., the family-owned Japanese company which has been making coffee equipment since the 1950s. The Wave’s...

July 22, 2015

Hario V60: The History & Brewing Guide

They say the soul of the perfect cup of coffee is in the brew, and the V60 dripper really does make a beautiful brew. So what...

January 20, 2015

Which Filter Brew Method Is Best for You?

So, a Popular Question Is; “I Like My Coffee This Way – What Brewing Method Should I Use?” Well, our answer would always be to...