From instant to fresh ground, to soaking and rubbing, there are ample ways to incorporate coffee into your meals.
Coffee seems like a simple beverage, something you wouldn't need a recipe for. How hard can it be to combine two ingredients—ground coffee and water—to create something delicious?
But it's because of coffee's simple ingredient list that nuance, technique, and preparation methods become vital factors in determining how your final brew tastes. Changing one seemingly small thing, like grind size or water temperature, can drastically affect how your coffee tastes.
To compare what you make at home with what the pros make with commercial equipment, a rotating selection of beans, and years of practice and skill would be like comparing apples to oranges—but that doesn't mean you can't get closer. Many of the most impactful tips and tricks are also the easiest to implement: here are five ways to up your morning game and make your coffee taste fantastic at home.
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.
The best coffee-and-food pairings, according to the world's most accomplished baristas.
The craft coffee and liquor industries have begun to converge, but baristas and bartenders can learn important lessons from each other to improve their skills and their happiness on the job.
From the Brewers Cup stage to your kitchen, these four new pourover coffee brewers are changing the game in manual filter coffee.
Conventional wisdom says that it takes 12-24 hours to make cold brew. But with these recent equipment innovations, you can brew it in under an hour.
A whole new generation of barista, roasters, coffee buyers and tasters are taking over specialty coffee. Education and training campuses like Firedancer Coffee Consultants are ready to receive in the insurgence of excitement in specialty.
The barista community has gotten a bad rap over the years - they're seen as pretentious, coffee know-it-alls and oblivious to their customers needs. Why has this happened? And what can the specialty coffee community do to reverse this perception and reach ordinary coffee drinkers?