Coffee Knowledge

Sweetness in coffee is often a marker of quality, but it's often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.

Milk steaming is a hard-earned skill; alternative milks don't make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.

Many brands are launching new products pairing mushrooms and coffee. A look at science and history reveals what's driving this pairing.

Barista certification programs promise to teach learners new skills and can help with career advancement. But do they fulfill that promise? 

The shape, weight, and feel of a cup can have a significant impact on the way you experience the flavor of coffee.

Coffee certifications can be a valuable tool for farmers and roasters—but can be cost-prohibitive and difficult to navigate. We explore the benefits and challenges of certification programs before a coffee ever reaches the shelf.

B-corp, organic, fair trade: what do all the certifications gracing the shelves of coffee shops and grocery stores mean? We take a closer look.

Its high fat content and overall creaminess makes cheese ideal for balancing coffee’s acidity.

Thanks to innovative minds across the globe, coffee cherry excess is being repurposed in food products, merchandise production, and even as biofuel.

While espresso machines get most of the attention, grinders are the real workhorses of a café.