How specialty coffee culture is changing in France
France is renowned for its traditional bistros and cafés, but specialty coffee culture is also proliferating in both small towns and large cities throughout the...
Thomas is a creative director and designer. In 2011 he founded TNW Creative Studio—a multidisciplinary creative design studio. He has over ten years of experience working in coffee, including work as a barista, coffee cupper & QC specialist, consultant, and writer.
Specialty coffee is diversifying: How can roasters react to it?
The specialty coffee industry is at an inflexion point. While interest in high-quality, single origin lots is steadily rising, so is the demand for diverse,...
Producers are pushing for more innovation in coffee processing
Processing has always been innovative in specialty coffee, but it’s only becoming increasingly inventive. We’re seeing more high-end fermentations at coffee events, not just from...
Why coffee quality is no longer a differentiator for roasters
Quality has been a hallmark of specialty coffee since its inception, shaping standards for processing, sourcing, roasting, and brewing for the pursuit of excellence. Roasters...
There’s a matcha shortage in Japan: Where else can it grow?
Global demand for matcha has skyrocketed in recent years, driven by social media and Japan’s post-pandemic tourist boom. Matcha production nearly tripled between 2010 and...
As retail prices rise, will consumers favour smaller, local roasters?
“Buy local” movements often gain traction during times of economic hardship in a bid to support small, independent businesses. A recent poll revealed that 42%...
Has matcha become the new espresso?
Matcha is having its moment. From small independent specialty coffee shops to larger chains, the vibrant green tea powder is taking over menus. Younger consumers,...
Why espresso gadgets have become so popular at coffee competitions
No World Barista Championship routine is seemingly complete without an espresso gadget or extraction tool. Every year, a growing number of competitors showcase the latest...
Coffee equipment: Is design overtaking functionality?
The design of most coffee equipment was once restricted by engineering. The earliest versions of espresso machines, for example, were huge vertical columns designed to...
Why the demand for decaf is growing
As younger consumers drive the trend of all-day coffee consumption, interest in decaf options is increasing. Similarly, Gen Z’s pervasive focus on health and wellness...
Are the “waves” of coffee an outdated concept?
The “waves” of coffee are used to describe the major changes in the industry over time, each one representing a shift in coffee culture and...
Producers are facing more challenges: Could processing innovation be a solution?
Despite high coffee prices, producers are still facing an increasing number of challenges. The rising cost of inputs, such as fertilisers, and labour fees means...
Specialty coffee is resilient, but is it recession-proof?
Global economic uncertainty has persisted in a post-pandemic world, compounded by political instability, labour shortages, and the impact of conflict on supply chains. Given these...
Roasters now have to compete on more than just price
With coffee prices at historic highs of over US $4/lb, roasters are being pushed to manage their already tight margins more effectively. It’s never been...
In specialty coffee, customer service will always be the most important thing
Since its inception, the coffee industry has prioritised its customers. As far back as the late 1800s, consumers demanded convenience, expecting their coffee to be...
AeroPress: A revisited brew guide
Since its official launch at the 2005 Seattle CoffeeFest, the AeroPress has gained a cult following. Favoured for its simplicity, which allows users to experiment...