Coffee Facts

Expert guides on coffee brewing, roasting, beans, and equipment. Master your coffee journey with in-depth articles.

Elevate Your Brew: Top Espresso Machines for UK Coffee Lovers
16
Feb
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Elevate Your Brew: Top Espresso Machines for UK Coffee Lovers

Consider this your morning briefing: If you’re craving a step up from your Sage Bambino Plus, you’re not alone. After two years of reliable service, the itch to upgrade is real—and the UK market has some serious contenders. Your needs? PID control, better build quality, temp stability, and a footprint that fits under a kitchen cupboard. With a budget of up to £1,500, you’re balancing practicality with the dream of a prosumer-grade machine. Let’s cut through the noise. The Profitec Go is a standout for its compact size, PID control, and solid build. At £850–900, it’s a no-brainer for space-conscious…
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The Milk Texturing Conundrum: Why Your Latte Just Won’t Foam Right
16
Feb
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The Milk Texturing Conundrum: Why Your Latte Just Won’t Foam Right

There’s something brewing in your milk pitcher that’s holding you back. You’ve mastered the espresso, but the milk? It’s thin, lifeless, and stubbornly uncooperative. You’re doing everything “right”—airing it out, heating it to 65°C, even hearing that telltale paper-kiss sound—but the result is still a flat, paint-like consistency that won’t hold a latte art stroke. The problem isn’t your machine or your technique; it’s the invisible dance between temperature, texture, and timing that you’re missing. The first crack in the milk’s texture usually starts with temperature. While 65°C is the sweet spot for most, it’s not just about reaching that…
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Volodymyr Petrina: The 22-Year-Old Barista Shaping Prague’s Coffee Future
16
Feb
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Volodymyr Petrina: The 22-Year-Old Barista Shaping Prague’s Coffee Future

Consider this your morning briefing: At 22, Volodymyr Petrina has already redefined what it means to be a barista in Prague. Born in Ukraine, this prodigy moved to the Czech Republic with a simple curiosity about coffee—and a hunger to master it. Within four years, he’s claimed national titles, represented his country on the global stage, and now trains baristas across six Mazelab cafés. For Petrina, coffee isn’t a craft; it’s a language of precision. Every cup is a conversation between bean and brewer, and he’s fluent in both. Petrina’s journey began with a burnt cup of over-roasted coffee in…
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The Hollow Harvest: Why Your Morning Coffee Feels Empty
16
Feb
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The Hollow Harvest: Why Your Morning Coffee Feels Empty

Real talk: Your morning coffee isn’t just expensive—it’s out of sync with the beans it claims to be. The same Brazil blend that once delivered a clean, vibrant cup now carries a woody edge, and the price tag has climbed like a rollercoaster. This isn’t a mystery—it’s a market shift fueled by tariffs, supply chain chaos, and a quiet takeover by Robusta. The result? A coffee industry struggling to balance profit margins with the integrity of the product. The 50% tariffs slapped on Brazilian coffee exports in 2023 didn’t just raise prices—they reshaped the game. With domestic producers forced to…
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Brewlette: A New Benchmark in Coffee Competition
16
Feb
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Brewlette: A New Benchmark in Coffee Competition

Listen up: Coffee competitions have always been about skill, but Brewlette flips the script. This new event in New York City isn’t just a test of technique—it’s a high-stakes gamble where luck and precision collide. Scheduled for March 7, 2026, Brewlette introduces a radical twist: competitors spin a wheel to land a random TDS% target, then have eight minutes to brew a cup that matches it. The closest eight advance to a bracket-style final, where the last man standing wins a trophy and bragging rights. It’s equal parts chaos and craftsmanship, and it’s already drawing attention from baristas and coffee…
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Love in Every Sip: The Best Valentine’s Day Drinks from Coffee’s Top Baristas
16
Feb
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Love in Every Sip: The Best Valentine’s Day Drinks from Coffee’s Top Baristas

Here’s something to stir your curiosity: Last Valentine’s Day, five baristas transformed coffee into love letters in a contest that turned sweet notes into unforgettable moments. From tiramisu foam to smoky passionfruit, these drinks weren’t just beverages—they were declarations of affection, crafted with precision and heart. The Match Made in Heaven competition didn’t just highlight creativity; it redefined how coffee can carry the weight of romance. Peace Sakulclanuwat, a Coffee Project New York educator, turned tiramisu into a drinkable masterpiece with a cold foam that mimicked the dessert’s layers and a ladyfinger garnish. The name? A playful blend of Thai…
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The Better Vessel: A New Way to Taste Espresso
16
Feb
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The Better Vessel: A New Way to Taste Espresso

There’s something brewing in the world of espresso—a tool that challenges the way we think about crema, flavor, and extraction. The Better Vessel, developed by Filipino coffee innovator Michael Harris Conlin, isn’t just another accessory. It’s a deliberate shift in how we approach the final cup, offering a method to separate crema from liquid espresso and reveal the drink’s core. After testing its single- and double-shot versions, I’m left with a clear takeaway: this isn’t about removing crema for the sake of it. It’s about understanding its role and how it shapes what we taste. The Better Vessel’s design is…
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El Salvador Hosts Largest Roaster Gathering in PRF History
16
Feb
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El Salvador Hosts Largest Roaster Gathering in PRF History

El Salvador is about to host the most anticipated gathering of coffee industry leaders in years. The 11th edition of the Producer & Roaster Forum (PRF) will take place March 26–27 at the Hilton Hotel in San Salvador, drawing over 4,200 visitors and more than 500 green buyers. This year’s event promises to be the largest in PRF’s history, with roasters from 40+ countries expected to attend. The forum, which has long championed direct connections between producers and buyers, is set to redefine how the specialty coffee world operates. At the heart of the event are high-stakes competitions that push…
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CafeClima Platform Empowers Climate-Smart Coffee Replanting
16
Feb
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CafeClima Platform Empowers Climate-Smart Coffee Replanting

Time to spill: The coffee industry is racing against time to replace aging trees, but without the right data, millions of new plantings could fail. Enter CafeClima, a free platform designed to turn climate science into actionable replanting strategies. As billions of coffee trees reach the end of their lifespan, the stakes are clear: choose the wrong variety, and you’re betting on a future that’s already too hot. CafeClima bridges the gap between climate projections and farm reality. The platform leverages World Coffee Research’s International Multilocation Variety Trial (IMLVT), a global experiment testing arabica varieties across diverse climates. Farmers and…
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Thai Coffee Takes Root in Seattle’s Capitol Hill
16
Feb
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Thai Coffee Takes Root in Seattle’s Capitol Hill

Here’s what you need to know: A new Seattle coffee shop is redefining the brew scene with a bold Thai twist. Nudibranch Coffee, nestled in Capitol Hill’s 12th Ave corridor, is serving up espresso drinks infused with pandan, jasmine, and burnt banana—flavors that trace back to Chiang Rai, Thailand. The cafe’s design mirrors the country’s love for natural textures, with wicker accents, paper lanterns, and drapery creating a relaxed, inviting space. Founder Emily Sirisup, a former Starbucks pro who once worked at the defunct Seattle Reserve Roastery, aims to carve out a “third place” for locals, blending Thai aesthetics with…
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