Editors note: A version of this article first appeared as a two-part series in Barista Magazine Online on August 7 and August 14, 2018. For a limited time, you can enjoy our version of this beverage at The Crown: Royal Coffee Lab & Tasting Room Café de Olla: Native to Mestizo Mexico In many places, […]
In January, Rosi and I flew to Colombia to attend the Mejor de Huila competition and auction organized by InConexus and Royal Coffee. We met up at the Bogotá airport with our fellow cuppers, an international coterie of coffee professionals from Asia, Europe and the US, to catch a flight to Pitalito in Huila. From […]
关于咖啡，糖似乎是个不能回避的问题，特别是对于精品咖啡而言。 虽然我们不断改善产品的味道和品质，但还是有很多客人会习惯往咖啡中加奶油和糖。 但如果没有这些习惯加糖加奶客人，咖啡产业可能也不会发展到今天。 但问题是，咖啡是一杯个体感知产品，每个人都知道自己想要的产品是什么样的，而且已经成为一种饮用习惯。当然，我们希望我们的顾客都能品尝...
In the Third Wave coffee market, where the unique qualities of the producer, region, and altitude are popular to tout, the specialty coffee industry has contributed to a romanticized story of how coffee is sourced. The storyline which most consumers understand as ‘direct trade’ follows a roaster spending a significant amount of time searching for […]
