SCAE/SCAA Unification Vote Closes TOMORROW
The two biggest associations of the coffee-consuming world are considering joining to become one global organisation – and you can have your say in it....
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May 11, 2026Coffee grinders are evolving, but what do baristas actually need from them?
September 23, 2026
As automation accelerates, does coffee need to invest more in baristas?
Estimated reading time: 8 minutes Key takeaways Automation should remove repetitive tasks, not the value of hospitality. Roasting and inventory automate fastest; guest connection still can't. Connection, teaching, and community building are skills machines can't replace. Owners' use of automation's savings decides whether baristas actually benefit. Automation has changed how the coffee industry works, from farm to café counter. Producers use machinery to cut manual labour, and roasters rely on… read more
Estimated reading time: 8 minutes Key takeaways Automation should remove repetitive tasks, not the value of hospitality. Roasting and inventory automate fastest; guest connection still can't. Connection, teaching, and community building are skills machines can't replace. Owners' use of automation's… read more
Coffee Science: What Affects The Flavour of Coffee?
Of all of our senses, taste interests me the most. As a chef I’m biased, but my interest doesn’t stop at how things taste: it...
Know a Coffee Professional Deserving of an SCAE Excellence Award?
The SCAE Excellence Awards are coming up, and you have the opportunity to nominate someone deserving of recognition. Perhaps you know a young café owner...
Are You Becoming a Specialty Coffee Roaster in a Non-Specialty Area?
Becoming a roaster can seem difficult; becoming a roaster in a rural area can seem impossible. Yet as a rural specialty coffee roaster in an...
Coffee Science: What Is TDS and Why Should You Care?
Visit any specialty coffee forum and chances are you’ll find a long discussion on extraction percentages and TDS – without much of an explanation of...
5 Reasons Why Baristas Should Shadow a Roaster
If you like coffee, then you need to hang out with a coffee roaster. Because they really like coffee. And as a result, you’ll learn...
Roaster Life: How to Market YOUR Coffee and Define a Business Plan
So you’ve been dreaming of setting up your own artisan coffee roastery – of a life full of that rich coffee aroma, of cupping specialty...
Micro Roaster: 7 Items to Consider When Selecting YOUR Coffee Roaster
You’re aware of your timeline, you’ve decided on a location, and you’ve researched coffee roasting to death. Now you’re ready for the next – and...
How to Become an Artisan Coffee Roaster: The Basics
I bet that if you’re reading this post, you either have a cup of coffee at hand or you’re thinking about going to make one....
Coffee Science: How Can We Identify & Improve Cherry Ripeness?
Working in the coffee industry is exciting; working in the specialty coffee industry is thrilling. Part of that difference is the constant striving for excellence...
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...
What is Cupping? A Guatemalan Q-Grader’s Guide
The Sami people have as many as 300 words for snow. Japanese has a word for the storm that can blow cherry blossoms off the...
VIDEO: The Daily Tasks of a Specialty Coffee Roaster
Ever considered roasting your own specialty coffee? Or are you just curious about what it is that your favourite local coffee roaster actually does to...
Where to Plant: 5 Production Decisions Faced by Farmers
Growing, harvesting, sorting, grinding, dosing, extracting. As consumers, many of us might be familiar with what coffee has to go through before it arrives in...
Coffee Festivals & Trade Shows: 9 Steps to Success
Are you exhibiting at a coffee festival or trade show? Or considering it? Exhibiting is a good business choice. It’s a straightforward, face-to-face way of...
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…...