Specialty Coffee Steps into the Spotlight at James Beard Awards
When the James Beard Awards—food industry’s Oscars—turned their gaze to coffee, the specialty world took notice. For the first time, a coffee shop made it...
The Good Food Awards Coffee Finalists: A Spotlight on Origin and Innovation
Time to spill: The 2026 Good Food Awards coffee finalists are here, and they’re rewriting the rules of origin storytelling. With 25 single-origin entries...
The Chefs Who Brew the Best Coffee: A List of Their Trusted Roasters
Consider this your morning briefing: The world’s top chefs are treating coffee like a fine wine, curating roasters that match their culinary vision. From...
The Anaerobic Lactic Coffee Roasting Conundrum: A Behmor Breakdown
Pour yourself a cup for this one: You’re not alone in the struggle to coax clarity from anaerobic lactic Costa Rica on your Behmor. While anaerobic natural...
The Best Small Roaster for Hands-Off Coffee Lovers
Real talk: If you’re eyeing roasting as a side hustle but crave minimal effort, fluid bed roasters are your secret weapon. These machines automate...
Craft Roasting for Specialty Coffee: Why It Matters
There’s something brewing in the quiet corners of the coffee world—a growing demand for roasting education that dares to prioritize craft over scale. While...
Why That Roast Flattened in the Cup
The verdict is in: a roast that shone in cupping can vanish in the cup. This week, a Guji Ethiopian roast—roasted to 20% with a drop temp of 212°C—delivered...
The Sumatran Roast Dilemma: When Darkness Turns Sour
Here’s a conundrum that’s leaving even seasoned roasters scratching their heads: Sumatran beans, once a reliable favorite, are now throwing curveballs at...
The Yunnan Menglian Red Honey Roast: A Quiet Powerhouse?
Consider this your morning briefing: A rare bean from the Yunnan highlands is quietly defying expectations. The China Premium Yunnan Menglian Red Honey,...
Sourdough Fermentation Elevates Coffee’s Flavor Profile
This experiment redefined coffee tasting notes. By roasting a Nicaraguan washed coffee alongside its sourdough-fermented counterpart, the results were striking.