What is Px coffee?
For many of us, drinking too much coffee can lead to a number of problems – ranging from shaky hands, a rapid heart rate, and...
Mel is a barista trainer and staff writer based in Los Angeles. She has an M.S. from U.C. Davis in International Agricultural Development.
A Puerto Rican coffee has broken the 90-point barrier – but is there a future for its specialty coffee sector?
The Caribbean island of Puerto Rico has been growing coffee since the 1730s. By the late 19th century, it was even the world’s seventh-largest producer...
Can experimental processing help coffee producers overcome challenges at origin?
In recent years, specialty coffee’s fixation on experimental processing methods has only continued to grow – and shows no signs of slowing down, too. Both...
Why does drinking too much coffee cause caffeine “jitters”?
It’s an all too familiar experience for those of us who have drank too much coffee: shaky hands, a rapid heart rate, and an underlying...
How is educational content for specialty coffee evolving?
Education plays a crucial role in the specialty coffee sector. Without the focus the industry has had on education in recent years, we arguably wouldn’t...
Exploring innovation in cold milk foam for coffee
Over the past few years, cold coffee drinks have become a year-round staple in coffee shops the world over. In fact, in its 2022 Q2...
How much do competition coffees cost?
Since its inception in 2000, the World Barista Championship has showcased some of the most exclusive and high-end coffees in the world. Along with other...
How can data be used to improve espresso extraction?
There has never been as much of a focus on improving espresso extraction as there is today. Thanks to the growth of specialty coffee, more...
How can coffee professionals use technology to comply with new EU deforestation regulations?
Among the many sustainability issues in global agriculture, deforestation is one of the most prominent – including in coffee production. Experts estimate that large-scale agriculture...
Why are distribution and tamping so important for quality espresso?
When it comes to preparing high-quality espresso shots, baristas have to consider a number of different variables. Dose, yield, extraction time, grind size, and water...
Should the World Barista Championship also be in Spanish?
The World Barista Championship (WBC) is one of the most prestigious events in the coffee industry. Not only is the competition a vehicle for innovation...
Why isn’t soy milk popular any more?
In coffee shops around the world, plant milks have never been so popular. In fact, according to Meticulous Market Research, the value of the global...
How much of the final price of a cup of coffee do farmers receive?
Over the past year or so, coffee prices have been steadily increasing. The first sign that prices would increase was a sudden frost which hit...