Five years on, where does the industry stand on infused coffees?
Infused coffees have been one of the most divisive topics in the specialty coffee industry over the past few years. Some believe they are a...
Yudi is a roaster, Q grader, and barista, and currently works at Fellow. She’s a self-described “professional passion dealer” and is obsessed with all things coffee.
V60: A revisited brew guide
Since gaining global recognition at the inaugural World Brewers Cup, the Hario V60 has become a symbol of precision and craftsmanship in specialty coffee. Often...
Why specialty coffee needs to see more women in roasting
Specialty coffee prides itself on its inclusivity and progressiveness. But like many other industries, it is notably male-dominated, particularly in the trading and roasting sectors....
Slot roasting in specialty coffee: A question of accessibility?
Many coffee professionals aspire to open their own roasteries, but the process isn’t always straightforward. On top of navigating supply chain issues and managing rising...
From wine to coffee: How aeration can improve flavour
Coffee professionals and enthusiasts are always keen to find new ways to experience flavour and aroma. And there are seemingly endless ways to experiment –...
How to roast anaerobically fermented coffee
Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only...
Panama, Colombia, Ethiopia: There is no “best” origin for Gesha coffee
For 20 years, Gesha has remained one of the most sought-after varieties in the world. After its meteoric rise to specialty coffee fame in 2004,...
Are coffee shops becoming a new social hub for Saudi Arabia’s younger generations?
Saudi Arabia is the fifth-largest country in Asia and the biggest in the Middle East. Known for its rich regional history and unique landscapes, the...
Are natural processed coffees the best choice for espresso?
Washed, natural, honey, anaerobic fermentation, carbonic maceration. Now more than ever, there is a more diverse range of processing methods in the specialty coffee sector....
Batch brew vs pour over in coffee shops: How long should you wait for filter coffee?
Pour overs are one of the most popular brewing methods in many coffee shops around the world. Beloved by both specialty coffee professionals and consumers,...
What is the Weiss Distribution Technique & should you use it before tamping coffee?
There are many variables to consider when pulling espresso shots, which include dose, yield, extraction time, and grind size. As well as these, we also...
Should we weigh milk in coffee shops?
In the vast majority of specialty coffee shops around the world, dosing coffee is an everyday practice for preparing both espresso and filter beverages. When...