How to Improve Sustainability in The Coffee Roastery
At every link of the supply chain, making the coffee trade more sustainable has become a pressing task. But too often, we focus just on...
Zach is a contributor based in the USA
RoR, Bean Temperature, & More: How to Use Common Roast Data
With just a few temperature probes and a stopwatch, there’s a significant amount of data you can collect while roasting – especially if you also...
A Guide to Different Heat Types in Roasting Equipment
Roasting coffee is the management of heat in order to change the physical and chemical composition of coffee beans. Or as Candice Madison, Director of...
Instability & Uncertainty: The Labor Market For Coffee Pickers
Every cup of coffee depends on the work of many different people – producers, pickers, roasters, and baristas, to name a few. Harvest time is...
How Producers in La Libertad, Guatemala Increased Coffee Quality
Huehuetenango, Guatemala is known for top-quality coffee, but the region hasn’t been immune to the ongoing coffee price crisis. High in the misty mountains near...
The Pros & Cons of Growing Organic Coffee
The topic of organic coffee can be polarizing. For those in favor of it, the environmental benefits of organic production are obvious. Those on the...
Coffee Business Management: What Do You Need to Train Staff?
Roastery, coffee shop, trader, farm and mill: no matter where your business sits along the coffee supply chain, having a well-trained staff is vital to...
How And When to Clean Your Coffee Roaster
The coffee roaster is the central (and often most expensive) investment of any roasting business. So, it stands to reason that you’ll want to maintain...
How Does Moisture Content Affect Coffee Roasters?
At each stage of the coffee supply chain, the moisture content of a green bean must diminish – or the bean might become moldy, defective,...
Roasting For Sweetness, Decaf & Otherwise: A Practical Guide
Sweetness is one of the universally appreciated characteristics of a good cup of coffee. In fact, it’s the common denominator of just about all roasting...
What Is Witches’ Broom & How Does It Affect Cacao?
Like any other plant, cacao is vulnerable to pests and diseases. One of the most damaging infections is witches’ broom, an aggressive fungus that can...
Is Producing Fine Cacao Worth It?
In a small village on the shore of Lake Atitlan, Guatemala, I recently purchased a pound of cacao beans from a local vendor. They cost...
A Guide to Achieving Consistency in Coffee Roasting
You’ve sourced a great green coffee from your favorite origin and roasted a delicious batch. But how can you replicate it for your next batch,...
Opinion: Coffee Farming Communities Need More Than Direct Trade
Quick, what’s the most pressing issue for smallholder farmers in coffee-producing countries? Is it access to healthcare, educational opportunities, or credit? Could it be legal...
A Smoked Rosemary Macchiato? The Role of the S. American Barista
Jervis, one of La Floresta’s many trendy cafes La Floresta is Quito’s version of your favourite only-locals-know-about-it neighbourhood: a combination of trendy restaurants and Quiteño...
How to Grow a Socially Responsible Specialty Coffee & Cycling Culture
Like any business venture, opening a café can be risky. In Quito, where specialty coffee culture is nascent, the risk is even higher. While various...