Coffee Facts

Play Coffee’s Laguna Beach Flagship: Where Espresso Meets Artisan Craft

Jan

Coffee Factsacidity, Father, Play, Wansikehian

Play Coffee’s Laguna Beach Flagship: Where Espresso Meets Artisan Craft

Real talk: Laguna Beach isn’t just a postcard—it’s a new coffee epicenter. The opening of Play Coffee’s flagship in this coastal enclave isn’t just about beans; it’s about redefining what a café can be. Here, espresso isn’t a menu item—it’s a statement. The shop’s focus? Precision. Every shot is pulled on a La Marzocco Leva X, paired with a Weber Workshops EG-1 grinder, calibrated to extract clarity and nuance from single-origin coffees. Founder Leon Wansikehian calls it “a heightened level of focus,” offering four to six espresso recipes at a time, each with unique pressure profiles to amplify bright acidity.…

Frequent Coffee Unveils Rare Decaf Techniques to Redefine the Category

Jan

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee Factsbenefits of coffee, By, Father, Frequent, Jinotega

Frequent Coffee Unveils Rare Decaf Techniques to Redefine the Category

Here’s something to stir your curiosity: decaf coffee is getting a second act. Frequent Coffee, the San Diego brand redefining what reduced-caffeine coffee can be, has expanded its lineup to include decaf offerings processed through methods once reserved for caffeinated lots. Think carbonic maceration, yeast inoculation, and thermal shock treatments—techniques that once felt out of reach for decaf. The result? A collection that challenges the notion that decaf must be bland or basic. At the heart of this expansion is a commitment to flavor and origin. Frequent Coffee’s new lineup features single-origin decaf from Colombia’s Tolima, Cauca, and Huila regions,…

How Specialty Roasters Can Innovate Without Losing Their Soul

Jan

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee Factsacidity, benefits of coffee, Father, Innovation

How Specialty Roasters Can Innovate Without Losing Their Soul

Here’s what specialty roasters must do to stay ahead: innovate without losing authenticity. The specialty coffee world once thrived on quality and traceability, but today’s market demands more. Consolidation, like Keurig’s $18bn acquisition of JDE Peet’s, has shifted power dynamics, pushing big players toward risk-averse strategies. For smaller roasters, this is a chance to redefine the game. Innovation here isn’t about flashy gimmicks—it’s about solving real problems while staying true to the craft. Consider Assembly Coffee’s bold move: partnering with Brazilian farm Mió and the Coffee Sensorium to repurpose overripe cherries through controlled fermentation. The result? A limited-edition trio of…

A New Brew: Coffee and Fig Merge in a 50/50 Breakthrough

Jan

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee Factsacidity, Father, Northshore, This, What

A New Brew: Coffee and Fig Merge in a 50/50 Breakthrough

This might just change your routine: A 50/50 coffee-fig blend is redefining how we sip. Northshore Specialty Coffee and FigBrew have teamed up to create the first collaborative blend pairing premium Guatemalan beans with roasted fig—a move that’s as bold as it is practical. The result? A drink that tackles coffee’s notorious acidity and jittery side while keeping the ritual intact. The partnership isn’t just about flavor. It’s a direct response to a growing crisis: 55% of coffee drinkers struggle with digestive discomfort, and climate change threatens 50% of coffee-growing land by 2050. Northshore, known for its obsessive attention to…

Royal Flamingo Coffee: Columbus’ Secret to Award-Winning Roasts

Jan

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsColumbus, Father, Flamingo, Royal, Their

Royal Flamingo Coffee: Columbus’ Secret to Award-Winning Roasts

Get ready to sip on this: Columbus’ Royal Flamingo Coffee isn’t just another local roastery—it’s a story of restless ambition, meticulous craft, and a few well-placed flamingos. Bryan Brzozowski and Beth Stallings turned a home hobby into a globally recognized brand, earning medals at competitions from North America to Australia. Their journey began in 2018, when Brzozowski, a former banker, decided to roast coffee at home after being inspired by Columbus’ specialty shops. What started as a side project evolved into a full-fledged business, fueled by a relentless drive to push boundaries. The couple’s approach is as bold as their…

Feedback Imbalance in Specialty Coffee: Who’s Listening?

Jan

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsFather, Producers, They, This, Yet

Feedback Imbalance in Specialty Coffee: Who’s Listening?

The coffee world thrives on critique—until it doesn’t. In specialty coffee, feedback is the lifeblood of quality, yet its flow is anything but equal. Producers, often working in remote regions with thin margins, crave input to refine their craft. Roasters, meanwhile, wield taste authority like a badge of honor, sometimes dismissing feedback as a threat to their expertise. This asymmetry isn’t just a cultural quirk—it’s a systemic gap that shapes who gets heard and who gets left in the dark. Producers are the unsung heroes of this equation. They need precise, actionable feedback to improve moisture levels, fermentation techniques, or…

France’s Coffee Scene Is Undergoing a Quiet Revolution

Dec

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsBut, Father, France, French, Specialty

France’s Coffee Scene Is Undergoing a Quiet Revolution

France’s coffee scene is undergoing a quiet revolution. For centuries, cafés have been the heartbeat of French life—places where conversations linger, newspapers are read, and the ritual of coffee is as important as the drink itself. But today, a new wave of specialty coffee is creeping into this tradition, redefining what it means to sip a cup in Paris or Lyon. While classic bistros still dominate, the rise of minimalist cafés, Nordic-inspired brews, and a growing appetite for quality are reshaping the landscape. This shift isn’t just about better beans—it’s about reimagining how coffee fits into French culture. The transformation…

The 2025 Coffee Roasting Revolution: Tech That’s Heating Up the Industry

Dec

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsFather, Meanwhile, These

The 2025 Coffee Roasting Revolution: Tech That’s Heating Up the Industry

Here’s what you need to know: 2025 wasn’t just another year in coffee—it was a turning point. As roasters grappled with tariffs, supply chain chaos, and the relentless march of AI, the industry found itself at a crossroads. Yet, amid the turbulence, innovation surged. From AI-driven roasting systems to modular machines that redefine efficiency, the year delivered tools that are as disruptive as they are precise. The spotlight belonged to the Mago Maga P3000, a fluid-bed roaster priced at €32,900 and limited to 100 units. Its five automated profiles, adjustable for batches of 150–300 grams, signaled a shift toward precision.…

Idyll Coffee Roasters: Reviving North Avenue’s Empty Space with Coffee and Community

Dec

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsFather, Idyll, Kurgan, Sohnle, Wauwatosa

Idyll Coffee Roasters: Reviving North Avenue’s Empty Space with Coffee and Community

Pour yourself a cup for this one: Two years ago, a vacant city-owned building on Wauwatosa’s North Avenue was a relic of neglect. Now, it’s a hub of clinking mugs, buzzing espresso machines, and a community that’s finally found its rhythm. Idyll Coffee Roasters, the brainchild of Amy and Dave Tamburrino, Karen Kurgan, and Peter Sohnle, has transformed the space into a sanctuary for specialty coffee, sustainability, and local connection. The co-owners didn’t just chase a dream—they built one. Kurgan’s decades of experience in Milwaukee’s coffee scene, including leadership at 68th Street Colectivo, laid the groundwork for a project that…

Bend’s Hidden Gems: Where Artisan Coffee Meets Soul

Dec

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsAbendroth, Alternatives, Bellatazza, Father, Third

Bend’s Hidden Gems: Where Artisan Coffee Meets Soul

The verdict is in: Bend’s coffee scene is less about beans and more about the people who grow, roast, and serve them. For years, the city boasted the highest number of coffee roasters per capita in the U.S.—a title now held by Portland—but its legacy of craftsmanship remains unmatched. Here, coffee isn’t just brewed; it’s curated. Third-wave roasters spend years building relationships with farmers, swapping stories over coffee rather than just transactions. At Bellatazza, owner Stewart Fritchman describes his work as “hours with plantation owners in Guatemala, discussing Uncle Juan’s surgery.” This intimacy isn’t just about beans—it’s about connection. These…