Blog
26 Avril 2026
POTATO TASTE: THE COFFEE DEFECT FROM EAST AFRICA
The Potato Taste Defect — What's Really Happening in Your Cup? Every Q Grader who has worked with Great Lakes coffees knows the moment: a...
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26 Avril 2026
ONLINE COFFEE EDUCATION – A REVIEW
ONLINE COFFEE EDUCATION – A REVIEW The specialty coffee industry now has more online education options than ever — but the landscape is...
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26 Avril 2026
PRE BATCH ESPRESSO : TRUE INNOVATION OR JUST A SPEED-UP (GREAT) IDEA ?
PRE BATCH ESPRESSO : TRUE INNOVATION OR JUST A SPEED-UP (GREAT) IDEA ? Everyone is debating pre-batch espresso. Oxidation. Crema. Service...
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26 Avril 2026
WHAT IS A TURBOSHOT AND WHY IT COULD BE A GOOD IDEA (OR NOT)?
WHAT IS A TURBOSHOT AND WHY IT COULD BE A GOOD IDEA (OR NOT)? 15 seconds. Coarser than your Aeropress. 6 bar. And a higher extraction...
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26 Avril 2026
COLD BREW COFFEES – SOME SCIENTIFIC CONSIDERATIONS
COLD BREW COFFEES – SOME SCIENTIFIC CONSIDERATIONS Cold brew isn't just iced coffee. The chemistry, the sensory science, and the microbiology...
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26 Avril 2026
UCHUNARI OR MISHA COFFEE
Did you know that ? Uchunari or Misha Coffee : the Coffee That Passes Through a Peruvian Wild Animal — And Costs Up to...
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26 Avril 2026
SCA TRAINING CAMP: BUJUMBURA, BURUNDI - SENSORY & BARISTA SKILLS
SCA Training Camp — Bujumbura, Burundi – Sensory and Barista skills SCA is supporting a training camp from March 9th to March 14th 2026....
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26 Avril 2026
WOOD-FIRED ROASTING: ARTISAN NOSTALGIA OR GENUINE STRATEGIC CHOICE ?
Wood-fired roasting: artisan nostalgia or genuine strategic choice? In a sector dominated by natural gas — and under growing pressure from...