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COFFEE IN AIRPLANE: WHY THE QUALITY IS SO LOW ? I’ve had hundreds of coffees above 10000 meters over the last 24 months. Most scored close to...

CUBAN COFFEE — A STORY OF RESILIENCE Coffee arrived in Cuba in 1748, but it was the Haitian Revolution of 1791 that sparked a boom: French...

FLAVOURED GREEN COFFEES are a market opportunity… and a trust challenge. Without disclosure, we’re not debating quality anymore; we’re...

China: from “tea terroir” to a credible coffee origin (faster than most people realize) For centuries, Chinese tea culture has trained...

How many “World of Coffee” events can the industry absorb before it becomes noise? In 2025, I have attended WOC Dubai, Specialty Coffee Expo...

COFFEE CARBON FOOTPRINT: How to drink more sustainable ? You may read that coffee emits 2 kg CO₂e/kg… or 28+ kg CO₂e/kg Per cup, estimates...

Roasting “hard” (high-density) vs “soft” (low-density) coffee: physical and chemical implications Roasters often treat “hard” vs “soft” beans...

Comparing 4 COFFEE “flavor wheels” : SCA/CVA vs Counter Culture vs Coffee Rose vs CoffeeMind Coffee flavor wheels are often treated like they...

STRUCTURED WATER FOR BETTER COFFEE? PROVE IT ! “We energise your water with ultra-low frequency waves”… science or marketing poetry? Let’s...

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