We’re just days away from the release of the December+January issue of Barista Magazine, which includes our annual gift guide called Best Bar Tools, in which working baristas and coffee professionals recommend the tools they […]
Our friends at Single Origin Roasters are hosting a totally cool Barista Throwdown with La Marzocco on November 8 in Sydney, Australia. Seriously, I wanna buy a plane ticket. We’ll be there in spirit however, […]
Editor’s note: My friend Francesco Sanapo is one of the most endearing coffee professionals I know. Much of what made the 2013 WBC special to me was his accomplishments in Melbourne, getting Italy higher in […]
It’s been a rough week in Colorado, where intense flash flooding in the Boulder area has been so severe that President Obama signed an emergency declaration last night to free up federal aid and allows […]
And we have a winner! Actually, we have two winners: for Humpday Giveaway this week, we offered up a beautiful Baratza Encore grinder, thanks to our wonderful friends at Baratza. This prize was open to […]
For the past two years, the Russian specialty coffee company Soyuz Coffee Roasting has been exponentially increasing consumer awareness and appreciation of gourmet coffee through an entirely unique event: leave it to a Russian company […]
It’s hard to believe we’re almost at the end of our lovely sojourn in the South of France, where thousands of coffee professionals from around the world are gathered for the Specialty Coffee Association of […]
Welcome to Barista Magazine‘s weekly blog-in-review post! BMag Back Atcha is our catchall post we put up every Sunday so you can see all of the week’s posts and catch up on any you missed. […]
Welcome to Barista Magazine’s weekly blog-in-review post! BMag Back Atcha is our catchall post we put up every Sunday so you can see all of the week’s posts and catch up on any you missed. […]
I hereby deem this the unofficial month of specialty coffee in France. There are a bunch of reasons for this, which I’ll reveal bit by bit in the coming weeks, but to start it all […]
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