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Like the flavor of coffee and chocolate?

By Lizzie Wade* As humans expanded across the world, we didn’t bring just our plants and animals. We also brought yeast. ...

Why Pour-Over Coffee Is So Good (and So Popular) and How to Make It Right

The perfect cup of coffee is minutes away with this no-mess, pour-over coffee technique. Pour-over coffee, also known as ...

It’s time to put down the civet-poop coffee

by Patrick Winn* BANGKOK, Thailand — Perhaps you’ve heard of “kopi luwak,” the world’s priciest coffee. And perhaps you...

Inside the Colombian Coffee Plantation That’s Run Entirely on Water

BY AARON KASE Hidden in the hills above the Caribbean coast of Colombia lies a pocket of coffee plantations, tucked int...

Are South African coffee drinkers becoming more sophisticated?

By Murray Stanford* The life of the humble South African coffee mug is becoming somewhat precarious. This once cherishe...

Even Starbucks plays role as coffee joins the ‘slow food’ movement

by ANNE MARIE CHAKER* How long will you wait for the perfect cup of coffee? Once about speed—sloshed into a paper cup ...

Ability to learn is key to becoming successful baristas

SINGAPORE – Coffee culture in Asia is brewing a storm and growing in popularity as we speak. With more drinkers in Asia showing an interest in speciality coffee, the industry is gearing up to accommodate the shifts in consumption...

Nespresso borrows grand cru labelling to take capsules upmarket

by Tess Ingram* A well-trained, well-dressed individual greets you as you enter the store. The room is sleekly designed, ...

Three questions for Steven Lim

By Anita Overcash* Steve Lim (right in the PHOTO), a 2015 Coffee Fest Latte Art World Champion, didn't always drink cof...

COE – Naturals 2015 auction

VARGINHA, MG, Brazil - Next Tuesday, February 2, promises good results to the winners of the Cup of Excellence – Naturals ...