At this year’s African Fine Coffees Conference & Exhibition, coffee leaders presented cascara as an innovative entry point into a circular economy. BY SARAH CHARLES BARISTA MAGAZINE ONLINE Photos courtesy of Center for Circular Economy […]
Energy drinks aren’t what they used to be. Today, we explore how they’ve evolved over the years and how they’re making their way into your favorite cafés. BY JOSH RANK FOR BARISTA MAGAZINE Illustrations by […]
We conclude our series exploring the rise of kava and kratom in the coffee industry, with a focus on how to source and serve ethically. BY MELINA DEVONEYFOR BARISTA MAGAZINE Featured photo courtesy of Kava […]
As kava and kratom continue to pop up alongside coffee in cafés, we explore their cultural roots and unique botanical powers. BY MELINA DEVONEYFOR BARISTA MAGAZINE Featured photo courtesy of Mohawk Wellness Collective Coffee shop […]
Get the most out of your matcha with these key tips from experts at Ippodo Tea Co., Tealife Singapore, and more. BY MONICA MANANSALABARISTA MAGAZINE ONLINE Featured image by Jason Leung For an in-depth discussion […]
Don’t let matcha be an afterthought on your menu; with the help of experts at Ippodo Tea, we explore how to craft high-quality matcha beverages at your café. BY MONICA MANANSALABARISTA MAGAZINE ONLINE Featured photo […]
Dragon fruit is finding a place in specialty-coffee shops around the world. Today, we trace the ingredient’s roots in Latin America and Southeast Asia. BY EMILY JOY MENESESONLINE EDITOR Featured photo by Annie Spratt One […]
We share more tips for café owners looking to venture into the baking world. BY EMILY JOY MENESESONLINE EDITOR Featured photo by Jamie Hagan Last week, we launched part one of our guide for coffee […]
Thinking about entering the baking world? We share guidance for coffee shop owners looking to launch in-house bakery programs. BY EMILY JOY MENESESONLINE EDITOR Featured photo by Josh Wilburne Are you a coffee shop owner […]
Coffee and pastries—is it possible for an establishment to do both well? We discuss whether the café-bakery business model is sustainable. BY EMILY JOY MENESESONLINE EDITOR Featured photo by Honey Fangs Nothing complements a cup […]
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