In our February + March 2026 issue, we feature Atlanta’s Aaron Fender on the cover! Also: We Heart Collabs, we dig into cold foam, check out the flavor of design, spend some ’One on One’ time with Jim Ngokwey, and much, much more!
BY SARAH ALLEN
BARISTA MAGAZINE
Welcome to the February + March 2026 issue of Barista Magazine! We are excited to share the work of our writers, illustrators, and photographers who put together another amazing feature-packed issue!
Cover Feature: Aaron Fender
Aaron Fender always loved coffee, but he didn’t know when he co-founded Portrait Coffee just how much community was going to play into his daily work until he was in the thick of it. He absolutely loves it. We photographed Aaron at his favorite barbershop for the cover of this issue because he spends a lot of time there connecting with his neighbors. Maintaining those connections and collaborating in the community to make the West End of Atlanta even more vibrant is a priority for Aaron. We also learn about Aaron’s love for wine, his young team of talented roasters and baristas, his family values, and more.
We Heart Collabs: The Potential of Partnerships
Coffee is all about community. We frequently talk about the way coffee brings people together in community settings and in the cafe but in business too. And as a natural outgrowth of coffee’s communal qualities collabs offer a great way to grow your business. It’s a win-win for everyone involved, as we learn from the experiences of Caffeine Crawl and New Orleans’ French Truck Coffee. Simone Reggie, French Truck’s director of sales and marketing, explains. “We love partnering with other businesses that are integral to New Orleans’ vibrant food and cultural scene,” she says. “Each partnership is a reflection of shared values, creativity, and community spirit, and every one is uniquely special.”
The Cold Rush: Elevate Your Menu with Cold Foam and Texture Enhancements
Fun-looking drinks are all the rage among the TikTok generation, but it’s not all about silliness and whimsy. Cafe operators can do a lot with offbeat elements that boost the popularity of their shop and make the experience memorable. In this article, we talk about cold foam in particular, which is not a trend—it’s here to stay. Cold foam offers another way to connect with your customers and create exciting drinks. This article offers how-tos in menu integration, pitfalls to avoid, and seasonal drinks to inspire your next menu.
One on One: Jim Ngokwey
Jim Ngokwey believes in the power of coffee to change lives. He has devoted his work to helping coffee producers in the Congo achieve profitable coffee production in the face of numerous obstacles. Writes author Jen Roberts, “Jim embodies a rare balance of realism and hopefulness. As a Congolese-American who has spent a lot of time asking questions in the field and doing his own research in the library, he understands the deep challenges farmers face in Congo. Yet he remains positive about what’s possible, and about how people can unite around a shared vision to drive real change.”
And Much More Inside
Also in the February + March 2026 issue: We find out what the real-world effect is of new pay transparency laws, take some delightful journeys in search of great coffee in Kyoto and Toronto, go inside the world’s first coffee-books only bookstore, and much more!
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