Who says cascara has to be a tea? The dried fruit of the coffee cherry, we’re used to seeing it served in third wave coffee...

Brewing competitions: a time to show off your skills, setting yourself against the coffee industry’s top baristas. Competing  will challenge you to create a winning recipe for...

Is there anything better on a hot day than a cold brew coffee? The sun’s beating down, there’s no wind stirring, and a refreshing drink...

Love clean, aromatic, full-bodied coffee? Then you might want to try the Walkure. This porcelain German brewer is easy to use, doesn’t require extra filters...

You pick up a bag of fresh coffee, and you notice that on the front it says “medium-light roast” – but what does this mean? And...

Ever wondered where coffee comes from and how it’s made? If so, you’re in luck. In this short animation, realcoffeeclub explains the cherry-to-cup journey in just 180...

Say hello to the Porcellana: a new kind of stove-top espresso maker. What’s so different about it? And how do you brew coffee with it? Find out...

Pre-infusion isn’t just for manual brewing. It’s also used by some people for making espresso. But what is it? Why would you use it? And...

Ever wondered what’s actually happening during coffee roasting? Well, today’s curated video article is about to explain it all – and in just 150 seconds....

Washed coffee processing: it’s renowned for producing an exceptionally clean profile, and often used for specialty-grade coffees. But what is it? And how do producers...

Skipped your morning coffee, and feeling the effects? We all know the feeling of caffeine withdrawal: the thumping headache, intense irritability, and inability to focus...

We like to talk about our high-quality Arabica coffee, but there are many more coffee species – all with their own unique characteristics and flavour...

Coffee cupping is a vital skill for green bean buyers, roasters, and café owners alike. Sometimes, though, it doesn’t go as planned. So today, we’re...

In 2016, Tetsu Kasuya won the World Brewers Cup with the 4–6 method: between pours, he allowed all the brew to drip through the coffee. And...

The coffee industry first woke up to carbonic maceration processing in 2015, when Sasa Sestic won the World Barista Championship with it. Since then, while...

What if making great coffee could be simpler? It’s a question many coffee equipment manufacturers seem to be asking right now. But Nick Cho of...