The February + March 2019 issue of Barista Magazine is here, featuring articles on Adam JacksonBey, origin etiquette, maintaining your coffee equipment, health in the café, decaf expert Frank Dennis, and much more!
BY KENNETH R. OLSON
Every day here in Portland, Ore., the days get a couple of minutes longer (sorry, Southern Hemisphere), the earliest shoots from buried bulbs are pushing through the ground, and an indelible feeling is in the air—we’ve made it through the first month of 2019, and spring is just around the corner. That means it must be time for the February + March 2019 issue of Barista Magazine! We’re excited to launch the latest issue, which features our traditional mix of in-depth features, stories from around the globe, business articles, and as always, much, much more.
You can order a hard copy through our online store here. (Better yet, start a subscription and never miss an issue!) Or you can read it for free online on our website or take it with you with our free app.
Who’s that on the cover of he February + March 2019 issue? It’s Adam JacksonBey! Read all about him and his ongoing quest to build a bigger and better coffee community throughout the DMV. (That’s D.C., Maryland, and Virginia, all areas encompassed by the Washington, D.C., metro region.) Adam’s friend Valorie Clark writes about Adam, his coffee journey, and where he aims to go. Her relationship to him brings a unique perspective to the story in “Adam JacksonBey: Community Driven.”
Longtime contributor, specialty coffee pro, and seasoned traveler Ever Meister writes “Etiquette at Origin” in the February + March 2019 issue, which gives advice, guidance, and tips on how to be a great guest on a working farm.
We’re lucky enough to have the machine and equipment experts Jason “Double J” Johnson and Alex Lambert of Black Rabbit Service Co. answer reader questions about keeping their café machinery in top working order in our ongoing series “High Maintenance.”
Around here, this time of year is often referred to a “cold and flu season,” and no matter where you live and work, staying healthy and keeping your customers, employees, and self in the best of shape requires taking proactive steps.
In the February + March 2019 issue we have a special section called “Health in the Café,” and in it we feature articles on the importance of paid sick leave by RJ Joseph.
Barista Magazine’s Online Editor and frequent contributor Ashley Rodriguez writes about the prevalence of allergens in the coffee shop, and best practices on how to minimize exposure, keep customers safe, and stop cross-contamination in “Understanding Allergies.”
The final piece of the special health section has Mark Van Streefkerk writing about his experience working with carpal tunnel syndrome, an all-too-common injury suffered by baristas. Mark shares his experience in treating the injury and preventing it in the first place with “Carpal Tunnel Prevention.”
Frank Dennis is the head of Swiss Water, the decaf specialists who have brought a new level of expertise to creating terrific specialty coffees without the caffeine. Contributor Chris Ryan had a chance to interview Frank and talk about his circuitous journey to the Burnaby, B.C., headquarters of Swiss Water in “Master Q+A.”
We hope you enjoy the February + March 2019 issue of Barista Magazine!
Remember, you’ve got a lot of options on how to read the new issue. You can get your hard copy from our store here. (Of course you can get a subscription while you’re at it, and be set for a year or two!)
Thanks again for reading and for your support of Barista Magazine! We couldn’t do it without you!