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…
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October 6, 2026More control, more creativity: Espresso's new balancing act
October 5, 2026Why removing crema from espresso is dividing specialty coffee
September 28, 2026Is tipping fatigue affecting coffee shops?
September 24, 2026Why high-protein milk is becoming coffee's latest fascination
September 23, 2026As automation accelerates, does coffee need to invest more in baristas?
September 21, 2026Running a multi-roaster coffee shop is harder than you think
October 15, 2026
Running a coffee shop has never been harder: How are cafés managing?
Estimated reading time: 9 minutes Key takeaways Only 53% of Italian coffee bars now survive beyond five years. VAT, tariffs, and rising costs are squeezing café margins in several major markets. One-third of UK hospitality businesses now operate at a loss. Closer ties with suppliers and customers give shops the best chance of survival. Running a coffee shop has never been especially profitable, and the past few years have made… read more
September 10, 2026
Why the world’s best baristas are going on tour
Estimated reading time: 8 minutes Key takeaways Champion baristas now tour internationally, hosting events and…
July 16, 2026
Is becoming a roaster really the right step for baristas?
Estimated reading time: 7 minutes Key takeaways Roasting is no longer the default career step…
July 6, 2026
Competitors are putting emerging specialty coffee markets on the map
June 17, 2026What baristas love and hate about working in coffee shops
May 11, 2026Coffee grinders are evolving, but what do baristas actually need from them?
May 4, 2026What are the most valuable skills every barista needs?
April 30, 2026It’s harder than ever to stand out at competitions: Baristas need to find an edge
March 18, 2026Winning competitions isn't enough: Why more barista champions are building brands
January 29, 2026Why East Asia is setting the bar high for barista skills
October 15, 2026
Running a coffee shop has never been harder: How are cafés managing?
Estimated reading time: 9 minutes Key takeaways Only 53% of Italian coffee bars now survive…
September 28, 2026
Is tipping fatigue affecting coffee shops?
Estimated reading time: 7 minutes Key takeaways Tipping has changed from a token of appreciation…
September 21, 2026
Running a multi-roaster coffee shop is harder than you think
Estimated reading time: 7 minutes Key takeaways Buying from guest roasters means multi-roaster coffee shops…
September 15, 2026
Opening a coffee shop in 2026: What's actually changed?
September 3, 2026What makes a truly excellent coffee shop?
August 17, 2026How can cafés increase their ticket value per order?
July 28, 2026Can table service be the differentiator that coffee shops need?
July 23, 2026Why hospitality is one of the hardest parts of running a coffee shop
July 2, 2026Can coffee shops automate while still retaining the human touch?
June 29, 2026Why preventive maintenance is the most overlooked task in coffee
September 24, 2026
Why high-protein milk is becoming coffee’s latest fascination
Key takeaways Almost half of US adults are trying to eat more protein, and 70%…
July 29, 2026
Plant milk-dairy blends signal that consumer habits are changing
Estimated reading time: 7 minutes Key takeaways Baristas now treat milk quality as seriously as…
February 10, 2026
Why more baristas are focusing on milk temperature
Key takeaways Milk temperature directly impacts sweetness, texture, and flavour balance in coffee drinks. Different…
January 5, 2026
More chains are dropping plant milk surcharges, but specialty coffee shops need to be careful
November 12, 2025How to make latte art at home without an espresso machine
September 22, 2025How do coffee shops manage multiple plant milk options?
September 17, 2025Can super-automatic coffee machines really handle different types of milks?
August 19, 2025Is dairy making a comeback in specialty coffee?
April 16, 2025Plant milks are synonymous with specialty coffee, but how can baristas focus on quality?
January 13, 2025How plant milks are pushing for further innovation in specialty coffee
October 6, 2026
More control, more creativity: Espresso’s new balancing act
Estimated reading time: 9 minutes Key takeaways Espresso's very fine grind size and short contact…
October 5, 2026
Why removing crema from espresso is dividing specialty coffee
Estimated reading time: 7 minutes Key takeaways Crema signals freshness and quality in espresso, but…
July 30, 2026
Pre-batched espresso is divisive, but there’s space for it
Estimated reading time: 7 minutes Key takeaways Pre-batched espresso has split specialty coffee opinion this…
July 20, 2026
What exactly is "ultrasonic espresso"?
July 15, 2026What are coffee shops looking for in an espresso machine?
June 16, 2026Small parts, big impact: How filter baskets and screens affect espresso extraction
May 13, 2026Cleaning home espresso machines: Why correct dosing matters
April 16, 2026Portable electric coffee equipment is changing how people brew on the go
April 8, 2026Are we entering a new era for grinder technology?
March 25, 2026How can we improve grind consistency for espresso?
September 2, 2026
How filter coffee became specialty’s favourite drink
Estimated reading time: 8 minutes Key takeaways Filter coffee now anchors specialty menus once dominated…
July 13, 2026
Why the batch brew vs pour over debate can’t be settled
Estimated reading time: 7 minutes Key takeaways More customers are shifting from pour over to…
June 18, 2026
Does sifting ground coffee really make a difference?
Estimated reading time: 8 minutes Key takeaways Sifting ground coffee removes fines and boulders, producing…
March 17, 2026
