STORIES
Winner, Agnieszka Rojewska, World Coffee Good Spirits CIGS (Warm and Design Cocktail)
Agnieszka Rojewska upgrades her coffee competition history when she in 2018 won the World Barista Championship (WBC), becoming the first woman to earn the prestigious...
Behond 3 Pesudo Standard Flavor Notes
Ramin Shamsi shares with us a sensible amount of poetry to showcase the concept of "beyond 3 flavor notes"* that the coffee industry has set as...
A New Challenger - True Development Cost (TDC)
Aimed towards those who grow, develop and process plus furthermore actively developing their own coffees with self sufficient funds.
An Original, Conscious and Responsible Research and Circular Production
Our method primarily generates a consumable coffee cherry with a groundbreaking ORAC score of (426,242 ± 85,248) μmol Trolox equivalent/kg and subsequently a high-performing coffee...
Customer Expectancy Price: The Elephant in the Room.
We need to talk about your expectancy of what coffee should cost, and why your expectancy needs to change. We are going to dive into...
Brewer Profile: Suvendu Giri and A Thesis Not Hanging by A String due to the Lack of Good Coffee
Or expressed as: "New horizons in string theory: bubble babble in search of darkness" - and what it has to do with coffee - Suvendu...
Brewer Profile: Denizhan Sarihan
I've been a coffee ('kahve' as we call it in Turkish) lover since I can remember. For my generation here in Turkey, we met coffee with Turkish...
Brewer Profile: Saun Tan
Saun, a coffee warrior from Singapore, provides his insights and experiences whilst preparing and enjoying high-end coffees. Having battled many coffee origins and varieties, he...
Kenya Ruby Batian Natural Hypoxia and why it is important for Kenya's future
The initial experimental cherries underwent a manual de-hulling procedure, all by hand. 100g of green coffee absorbs 8 hours of manual labor. This led us...