What’s the future for filter coffee?
Although espresso has a special place in the hearts of many coffee professionals and drinkers, filter coffee is often their go-to choice. Appreciating the simplicity...
Thomas is a creative director and designer. In 2011 he founded TNW Creative Studio—a multidisciplinary creative design studio. He has over ten years of experience working in coffee, including work as a barista, coffee cupper & QC specialist, consultant, and writer.
How honey processing is evolving
Honey processing became synonymous with Costa Rica in the late 2000s. Following a major earthquake in 2008, the country’s government imposed water usage restrictions –...
What’s the future for customer service and hospitality in coffee?
Hospitality is a cornerstone of specialty coffee, especially in cafés. In an industry defined by its emphasis on craft and skill, cultivating relationships between baristas...
What’s the future for espresso machine technology?
Only 20 years ago, the majority of coffee shops used traditional Italian espresso machines. As baristas have developed increasingly sophisticated extraction methods, manufacturers responded by...
Why starting specialty coffee at 84 points would pose more challenges than solutions
Quality is an integral part of specialty coffee. The SCA’s 100-point scale has been the industry standard for 24 years, allowing Q graders to assign...
Have coffee associations become too corporate?
Coffee associations serve an important purpose. They promote the production and consumption of high-quality coffee in a growing number of countries around the world, which...
Selling coffee based on origin or flavour isn’t so straightforward
Coffee pricing is complicated. There are many factors that influence how coffee is sold, including supply and demand, quality, weather conditions, and geopolitical events. Quality...
Using vibration to distribute coffee grounds: A new competition trend?
Competitions such as the World Barista Championship have long been a platform to showcase the latest innovations and trends in specialty coffee. In recent years,...
Are washed coffees becoming more popular again?
The washed process is one of the most common and revered processing methods in the coffee industry. Often used to showcase terroir and highlight clean,...
Market data shows micro lots aren’t going out of style – however, demand is shifting
Specialty coffee’s proclivity for micro lots is well known. As single origin coffees gained prominence in the industry, ensuring traceability and highlighting unique characteristics became...
Are medium roasts becoming more popular?
Lighter roast profiles are synonymous with specialty coffee. As they have been exposed to lower roasting temperatures, they help to highlight acidity and more complex...
How much do roasters actually need to know about new experimental processing methods?
Over the last decade or so, advanced processing methods have become a hallmark of specialty coffee. If you have noticed a proliferation of terms like...
The industry should admit that there’s space for infused coffees – but transparency is key
Infused coffees took the industry by storm in the late 2010s. Some claim these new processing methods meet demand for unique flavour profiles and improve...
Leave it up to the barista: How omakase could transform specialty coffee
Specialty coffee is always looking for new ways to elevate the customer experience. In recent years, more and more cafés have invested in automated brewing...
As specialty coffee matures, the World Barista Championship will also need to evolve
The World Barista Championship often conjures images of the most esteemed coffee professionals on the biggest stage in the industry. Over the years, the WBC...
How much are people really willing to pay for oat milk?
A few years ago, oat milk took the specialty coffee industry by storm, and it still remains the most popular non-dairy option in many markets...