Page 2 - Biocaf Sustainability Series

Most coffee professionals know they contribute a high level of carbon emissions from their coffee travels. 2018 World Barista Champion Agnieszka put a number to it - and it is staggering.

Instant coffee consumption is on the rise. But is quick coffee helping or hurting our pursuit of environmental sustainability?

The coffee community presumes to be a champion of sustainability. Then why aren’t we using every part of the coffee cherry?

Can freezing your green coffee, roasted coffee and grinder really lead to tastier, more consistent coffee?

With coffee sales slumping and deforestation and poaching surging, "Ulinzi Conservation Coffee" may just save the coffee community and indigenous wildlife in Kenya.

Umeko Motoyoshi amplifies the voices and experiences of Black Specialty Coffee professionals and presents 10 actions that address anti-Blackness in coffee businesses.

Soy, almond and oat: sorting out which plant-based milk alternative is best for the environment, your health, and your coffee.

Knowing your coffee's TDS and extraction yield shouldn't just be for the coffee bros.

Exploring the differences between those labels on your coffee bag, and weighing whether their costs are worth the benefits.