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Is it really possible to get a good coffee in a restaurant? It’s a question many people ask themselves, in Switzerland and elsewhere. The...

BEANLESS COFFEE: Scientific Disruption or Strategic Necessity? The global demand for coffee is rising at an unprecedented rate, driven by...

FIELD NOTES FROM COLOMBIA: Origins of Innovation and the Future of Coffee Flavor Just back from an immersive journey through Colombia’s vibrant...

STORY OF GEISHA COFFEE IN PANAMA: A Global Sensory Revolution As we just finished the Best Of Panama 2025, let’s dive into the history of the...

COFFEE ROASTERS – the combustion fuels In conventional drum roasters, thermal energy is primarily delivered through flame-based burners that...

NOT ALL HEAT IS EQUAL: How Roasters Transfer Energy to Coffee From early stage of pan roasting coffee in Ethiopia to industrial fluid bed...

IS DRYING THE NEXT INNOVATION IN GREEN COFFEE POST-HARVEST PROCESSES ? As we discussed in the last few posts, green coffee process steps...

ICE FERMENTATION IN COFFEE – SELECTING MICROBIOTA THROUGH TEMPERATURE MANAGEMENT In specialty coffee processing, microbial fermentation is a...

MONKEY CHEW COFFEE My indian friend Monu Iyappa, farmer in Karnataka (Maapa coffee), always sends me nice videos from elephants walking...

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