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Ukraine’s Wine Resilience: Surviving War, Crafting Legacy
16
Jan
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Ukraine’s Wine Resilience: Surviving War, Crafting Legacy

Time to spill: A missile strike turned Kyiv’s Pilot’s Wines into a smoldering ruin, but Ukraine’s vintners are rewriting the script. For four years, bombs have shattered vineyards, supply chains, and dreams. Yet amid the chaos, a quiet revolution is brewing. Wineries once reliant on domestic markets now pivot to global stages, leveraging competitions and exports to keep their craft alive. The war has been a scalpel, carving through Ukraine’s wine industry. Pilot’s Wines lost decades of curated bottles to a drone attack, while Artwinery fled Bakhmut’s ruins. Russian troops loom over Beykush’s vineyards, yet the winery keeps fermenting. This…
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The Geisha-Gesha Debate: Coffee Etiquette in the Making
10
Jan
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The Geisha-Gesha Debate: Coffee Etiquette in the Making

This might just change your routine: The coffee world is fighting over a single word. For years, "geisha" was shorthand for a rare, floral Panamanian coffee, while "gesha" referred to the broader, less prestigious category. But now, the cognoscente are cracking down on the misuse of "geisha," demanding it be reserved for the specific variety. Is this a victory for precision, or a battle over exclusivity? The answer hinges on how we navigate the evolving language of coffee. The confusion began when "geisha" became a marketing tool, stripped of its origins. The true geisha, a mutation of the arabica plant…
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How Specialty Coffee Roasters Can Lead the Innovation Revolution
10
Jan
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How Specialty Coffee Roasters Can Lead the Innovation Revolution

Specialty coffee’s early focus on quality is no longer enough. Market consolidation limits risk-taking, creating space for independent brands to lead meaningful change. As giants like Keurig Dr Pepper acquire JDE Peet’s in a $18bn deal, the industry’s power dynamics shift. Consolidation breeds caution, but it also opens a window for roasters to redefine what innovation means. The stakes are high: without bold moves, the sector risks becoming a commodity battleground. Real innovation in specialty coffee isn’t about flashy gimmicks—it’s about solving real problems. Partnering with producers to tackle overripe cherries through fermentation, as Mió and Coffee Sensorium did, turns…
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Specialty Coffee’s Hospitality Shift: Why Service Matters More Than Ever
10
Jan
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Specialty Coffee’s Hospitality Shift: Why Service Matters More Than Ever

The specialty coffee scene is undergoing a quiet revolution. As prices climb, consumers aren’t just paying for beans—they’re paying for experience. Brands like WatchHouse and Proud Mary are redefining success by treating every interaction as a curated moment. This isn’t just about coffee anymore; it’s about crafting an environment where guests feel seen, guided, and valued. The shift is clear: hospitality isn’t a perk—it’s the currency of the trade. At the heart of this movement is the barista, who now serves as both bartender and curator. From pre-warmed cups to meticulously maintained plants, small details add up to create a…
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Feedback Imbalance in Specialty Coffee: Who’s Listening?
02
Jan
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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…
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Time to spill: Armenia’s Wine History Museum isn’t just a museum—it’s a time machine
31
Dec
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Time to spill: Armenia’s Wine History Museum isn’t just a museum—it’s a time machine

Time to spill: Armenia’s Wine History Museum isn’t just a museum—it’s a time machine. Nestled in Sasunik, 30 kilometers from Yerevan, this immersive space transforms visitors into participants, threading millennia of viticulture through hands-on exhibits and jaw-dropping relics. Here, wine isn’t just a drink; it’s a narrative etched into stone, bone, and barrel. Ancient coins from the region depict kings entwined with grapevines, a visual testament to Armenia’s millennia-old bond with viticulture. Yet the real magic lies in the museum’s ability to make history feel alive. Director Hayk Gyulamiryan, an archaeologist by trade, has turned this space into a living…
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The Science of Coffee Color: Why Roasters Are Rethinking Their Craft
27
Dec
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The Science of Coffee Color: Why Roasters Are Rethinking Their Craft

Consider this your morning briefing: The difference between great and exceptional specialty coffee often hinges on seconds of adjustment during the roasting process. While temperature curves have long guided roasters, coffee color—measured via spectrophotometers or Agtron meters—reveals a more precise snapshot of roast development. Yet this critical metric remains shrouded in ambiguity, with no universal standard to unify the industry. For roasters, the stakes are high: misaligned color readings can mislead customers, distort flavor profiles, and erode trust. Here’s what you need to know. Color analysis is the missing piece in the roasting puzzle. As beans transition from green to…
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The Price of Your Brew: Coffee’s Costly Evolution
21
Dec
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The Price of Your Brew: Coffee’s Costly Evolution

Here’s something to stir your curiosity: The price of your morning brew has more than doubled since 1985. A CNBC chart reveals the stark rise in U.S. coffee prices, driven by climate chaos, supply chain upheavals, and tariffs that once spiked costs. While the Trump administration slashed tariffs, Bloomberg warns that green coffee’s high global prices mean steep bills for consumers—well into the future. This isn’t just about your wallet; it’s a barometer of global instability. Coffee’s financial journey mirrors its cultural rise. From a humble commodity to a luxury item, the bean’s value has been shaped by forces beyond…
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The Future of Coffee Roasting: Innovation Over Incremental Gains
19
Dec
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The Future of Coffee Roasting: Innovation Over Incremental Gains

Coffee roasting is undergoing a silent revolution—here’s how it’s redefining the craft. For decades, drum roasters have operated on 20th-century engineering principles, their designs unchanged despite rising climate risks, price volatility, and shifting consumer demands. Yet the industry is at a tipping point. As green coffee prices swing and sustainability becomes non-negotiable, roasters and manufacturers are confronting a stark reality: without reimagining roasting technology, the specialty coffee world risks stagnation. The shift began with third-wave coffee’s emphasis on precision. In the late ’90s, roasters demanded consistency, pushing manufacturers to adopt automation and advanced sensors. Today’s machines collect data, replicate roast…
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Supermarket Coffee Is Evolving—But Can It Keep Up?
19
Dec
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Supermarket Coffee Is Evolving—But Can It Keep Up?

This is worth savoring: Supermarket coffee aisles are no longer just dark roasts and instant brews. In North America, Western Europe, and Australia, grocery stores are quietly reshaping their coffee sections, stocking specialty-grade whole beans, cold brew concentrates, and even matcha powders. Yet, for all the progress, the market remains a double-edged sword—offering growth but demanding precision. The shift began with a simple truth: consumers want more. Once dominated by low-quality, mass-produced blends, supermarkets now cater to a growing appetite for quality, sustainability, and diversity. Brands like Stumptown and Blue Bottle now share shelves with Whole Foods and New Seasons,…
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