Why roasting collectives will never go out of fashion
Roasting collectives (or co-roasting spaces) have long been a useful resource for industry professionals looking to roast their own coffee. Budding entrepreneurs and smaller-sized companies...
Matt has worked in coffee for over eight years, ranging from roasting to corporate consulting. He lives in Cape Town, South Africa and is passionate about travelling and wildlife.
The number of coffee shops in big cities is rising – but is this always a good thing?
If you live in or visit a big city anywhere in the world, chances are you will be spoiled for choice when it comes to...
The ongoing evolution of pour over coffee: What’s next?
Pour overs are a staple of specialty coffee. Beloved by coffee professionals and enthusiasts alike, this brewing method is considered to extract the true expression...
How the coffee prosumer market is evolving
Coffee is one of the most consumed beverages in the world. In fact, in the National Coffee Association’s most recent 2024 National Coffee Data Trends...
Wholesale coffee roasters: What happens when your clients outgrow you?
For larger-sized roasters looking to scale operations, it can be a natural progression to take on wholesale clients. By selling their coffee products to cafés...
Do coffee trade shows actually benefit smaller businesses?
Every year, it seems there are more and more coffee trade shows popping up around the world. And the industry as a whole loves to...
Do the Barista and Coffee Roasters Guilds benefit the specialty coffee sector?
There are many organisations and non-profits which support and strengthen the specialty coffee sector. One of the most prominent is the Specialty Coffee Association –...
Are single origin coffees actually “better” than blends?
In practically every third wave coffee shop around the world, you’ll find at least one single origin available as espresso or filter. Both coffee professionals...