Coffee Knowledge

Tamping is a personal, essential part of making coffee—or is it? We find out.

Lasers are objectively awesome. But they might also help us make cold brew in a zap.

A new crop of tampers is changing how baristas make espresso.

Using water to extract the parts of the coffee seed that we want to drink.

People have consumed coffee for its stimulating effect since the beginning. Legend has it that Kaldi, a goat herder in Ethiopia, discovered coffee cherries when he noticed how energetic his goats were after eating…

Creating consistency across regional water differences.

With summer around the corner, affogatos are the perfect seasonal addition to your menu and a fun way to explore creative pairings of coffee and ice cream.

Defining and preventing threats to barista wellness.

We're taught that a coffee's flavor is directly related to its age. Let's re-examine the idea of freshness in coffee and our responsibility to old or aged-out coffees.

Although dozens of nationalities claim a coffee culture centered around a cezve or ibrik, the concentrated, unfiltered brew is perhaps best known as Turkish coffee, and a growing number of specialty coffee professionals are…