Blog
Naturally Decaf Coffee, Alt Milk, and the Importance of Automation
Coffee research group progresses on naturally decaffeinated varieties By Roberto Samora for Reuters “A Brazilian coffee research institute has started a decisive stage in a two-decade project to develop arabica coffee varieties tha...
6 Alternative Ways to Make Cold Tea
It's summer, baby! Pools are filled, the grills are grilled, and the drinks are chilled. Set your fridge's icemaker to high because we're making enough iced tea to get us through the dog days coming up fast. Not just any iced tea, though. It's 202...
Surviving the Work Day, Wild Tasting Notes, and Competition Coffee Price Tags
How Much Coffee Do You Really Need To Survive A Work Day? By Zac Cadwalader for Sprudge “Really, you don’t need some clipboard to tell you how much coffee makes a cubicle seem less suffocating to you. You already know, you’re livin...
An Interview with the Women in Coffee Project Founder, Water Filtration, and Ugandan Robusta
What do localised coffee flavour wheels mean for the industry? By Matt Haw for newGround “As specialty coffee has increased in popularity, the coffee flavour wheels have become ubiquitous – making their way out of the cupping lab a...
The Future Is Flavored, Buying Rare Lots, and Carbon-Neutral Espresso
Could espresso machines be used to brew something like filter coffee? By Matt Haw for newGround “Filter coffee allows more delicate fruit and floral flavours to come through the cup; flavours that can be difficult to perceive in es...
Espresso for Dessert, Decolonizing Coffee, and WBC Preparation
Serving an after-dinner espresso is good for business By Benjamin Mitchell for newGround “The after-dinner espresso is a tradition born in Italy – the birthplace of modern espresso. The Italians also created the affogato, a dessert...