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Cafés Still Charge Extra for Alt Milk—Here’s Why the Practice Is Outdated
18
May
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Cafés Still Charge Extra for Alt Milk—Here’s Why the Practice Is Outdated

⏱ 1 min read The Short Version Despite most major chains dropping surcharges by 2026, some cafés still charge extra for plant-based milks due to outdated pricing models and lingering dairy subsidies. The practice reflects an outdated system that fails to account for the true cost of dairy and rising demand for alternatives. In This Article Why the Surcharge LingersThe Demand for Nondairy Is Getting Louder Real talk: The “plant-based milk tax” is fading, but some cafés are still charging extra for non-dairy options. As of 2026, most major chains have eliminated surcharges, yet independent shops and a few holdouts…
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El Salvador’s Coffee Sector Faces a Perfect Storm of Climate and Crisis
18
May
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El Salvador’s Coffee Sector Faces a Perfect Storm of Climate and Crisis

⏱ 1 min read The Short Version El Salvador’s coffee sector is collapsing as production drops 7.5%, driven by climate chaos, falling credit, and aging trees, with farmers abandoning fields for urban jobs and shifting to other crops. In This Article Weather Woes and Waning WillThe Structural Slow Burn El Salvador’s coffee sector faces a crisis of scale, with production projected to fall by 7.5% in the next harvest cycle. The USDA report reveals a stark reality: fields are being left fallow, credit is drying up, and aging trees are yielding less. This isn’t a fleeting setback—it’s a structural unraveling…
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Spanish Rosé’s Quiet Revolution: How Winemakers Are Redefining Pink
18
May
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Spanish Rosé’s Quiet Revolution: How Winemakers Are Redefining Pink

⏱ 1 min read The Short Version Spanish rosé is undergoing a quiet revolution, with Spain crafting high-quality, balanced pink wines that rival Provence’s hedonism. Winemakers like Campo Viejo and Aríñzano are redefining the category with precision, terroir, and a focus on depth and restraint. In This Article Ripe and Refined: Campo Viejo’s Light ApproachA Gold Standard in Pink: Aríñzano’s Vino de Pago Let’s explore how Spanish rosé is rewriting the rules of pink wine. Once overlooked, this category is now a global force, yet Spain’s approach remains distinct—rooted in precision, terroir, and a refusal to conform. At Barcelona Wine…
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First Roast Fumbles: Lessons from the Kaleido M1 Pro
18
May
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First Roast Fumbles: Lessons from the Kaleido M1 Pro

⏱ 1 min read The Short Version A first-time roaster's mishandled Kaleido M1 Pro highlights how even top gear fails without proper setup, preheating, and calibrated settings. Missteps like ignoring thermal stability and mismatched batch sizes led to chaotic roasts, proving data and precision are key. In This Article The Setup: A First-Timer’s QuirksData as the Roaster’s Compass A first-time roaster’s missteps with the Kaleido M1 Pro reveal critical lessons for anyone chasing the perfect roast. The machine’s precision is undeniable, but without the right approach, even the best gear can feel like a liability. The user’s setup—Kaleido M1 Pro…
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Mexican Green Beans, No Roaster: A Roaster’s Dilemma
17
May
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Mexican Green Beans, No Roaster: A Roaster’s Dilemma

⏱ 2 min read The Short Version A 3.6kg stash of Mexican green beans faces a roasting crisis in Mexico City, where no local machine matches the need for affordable, simple, and reliable equipment. The hunt for a budget-friendly solution highlights the gap between quality roasting and practical accessibility. In This Article Local Options Fall ShortA Different Approach to Roasting There’s a quiet revolution happening in Mexico City, one that’s not about coffee but about redefining what it means to roast. A 3.6kg stash of Mexican green beans—honeys, naturals, washed—now sits in someone’s kitchen, demanding a roast that’s both practical…
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Center Line Char on Naturals: Why ‘Ugly’ Isn’t a Flaw
17
May
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Center Line Char on Naturals: Why ‘Ugly’ Isn’t a Flaw

⏱ 1 min read The Short Version Center line char isn’t a flaw—it’s a sign of quality, proving "ugly" isn’t a defect, but a fingerprint of the bean’s journey. In This Article The Myth of 'Defect' in Center Line CharRedefining Roast Focus: From Char to Cup Center line char isn’t a flaw—it’s a signature of the bean’s origin. For years, roasters have treated it as a defect, a mark to be erased. But in our espresso blend, which leans heavily on naturals, that char has become a marker of quality. A recent small-lot coffee arrived with a distinct center line…
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Why $12,000 Roasters Are Still a Myth for Small-Batch Coffee
17
May
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Why $12,000 Roasters Are Still a Myth for Small-Batch Coffee

⏱ 1 min read The Short Version Small-batch coffee roasters thrive without $12,000 machines, using cheaper, repurposed gear to achieve precision and success. The myth of expensive hardware masks a deeper issue: mindset over machinery. In This Article The Real Cost of EntryRethinking the Roasting Narrative The verdict is clear: small-batch coffee roasters are increasingly succeeding without investing in $12,000 machines. A growing number of independent operators are thriving with used equipment, hand-operated drums, or even repurposed ovens. Yet the internet persists in the belief that serious coffee demands serious hardware—a belief that has little basis in reality. The market…
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ShuDaiZi 2026 Jingmai Raw Puer: A Study in Copper Penny Acidity
17
May
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ShuDaiZi 2026 Jingmai Raw Puer: A Study in Copper Penny Acidity

⏱ 1 min read The Short Version A 2026 Jingmai raw puer exhibits a sharp, metallic "copper penny" acidity that lingers, blurring the line between flaw and signature trait. Its evolving profile balances subtle grassiness with a persistent metallic note, raising questions about its origin. In This Article Steeped in ContradictionThe Metallic Mirage This tea resists easy classification, balancing an understated profile with layers that unfold with each steep. The initial sip is a quiet backdrop—rice-like neutrality and a whisper of grass, so subtle it’s almost a suggestion. Yet, as the infusion deepens, a quiet tension emerges: a copper penny…
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Right Bank Satellites Steal the Show in 2025 En Primeur
17
May
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Right Bank Satellites Steal the Show in 2025 En Primeur

⏱ 1 min read The Short Version 2025 en primeur highlights Bordeaux’s Right Bank satellites—once overlooked—now stealing the show with bold, terroir-driven wines that challenge traditional hierarchies. These regions, like Lalande de Pomerol and Fronsac, are gaining acclaim for their unique character and adaptability to climate change. In This Article Hidden Gems in the ShadowsThe New Power Players The 2025 vintage is reshaping the narrative of Bordeaux’s prestige. Colin Hay’s en primeur tour of the Right Bank highlights a subtle yet significant shift in the satellite appellations—regions once overshadowed by Saint-Émilion’s prominence are now asserting their own character with wines…
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Elizabeth Gabay MW Reflects on 40 Years Shaping Provence’s Wine Legacy
17
May
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Elizabeth Gabay MW Reflects on 40 Years Shaping Provence’s Wine Legacy

⏱ 1 min read The Short Version Elizabeth Gabay MW celebrated 40 years in Provence’s wine world, highlighting the region’s shift from reds and whites to global rosé fame while honoring its diverse legacy. She and her son bridge past and future with a new book, showcasing Provence’s evolving identity and enduring traditions. In This Article More Than Just RoséThe Old and the New This is worth savoring: Elizabeth Gabay MW celebrated four decades in Provence’s wine world with a dinner that showcased the region’s evolving legacy. At Porte Noire, she and her son Ben Bernheim poured vintages that traced…
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