With an endless variety of alternative milks to choose from, we explore some of the more popular options for their taste and environmental impact. BY EMILY JOY MENESESSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by […]
Should customers still be paying more for oat, almond, and other plant-based options? BY KATRINA YENTCHBARISTA MAGAZINE ONLINE Feature photo courtesy of Pacific Foods Her hands were trembling as she handed her card to the […]
We learn more about condensed milk—which has become an integral part of cuisine in many places around the globe—and offer a Vietnamese iced coffee recipe. BY EMILY JOY MENESES BARISTA MAGAZINE ONLINE Featured photo by […]
We explore the rule change that will allow plant-based and other animals’ milks at the WBC, starting at the 2023 competition in Athens, Greece, this summer. BY CHRIS RYANBARISTA MAGAZINE ONLINE Featured photo by Lanny […]
Most cafés can’t keep oat milk on the shelves—as alternative milk trends evolve, we imagine what’ll be up and coming in the future. BY JESSE RAUBSPECIAL TO BARISTA MAGAZINE ONLINE The debut of oat milk […]
Nut-milk maker from Brewista shatters Kickstarter goal and earns finalist spot for prestigious award. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Whether it’s due to health reasons, dietary restrictions, or taste preferences, more and more consumers have […]
Are you over soy milk? Done with almond? Perfect Day Foods introduces a new alternative: cow milk without cows! It’s difficult to give an exact title to the primary product made by Perfect Day Foods. […]
Recently, Coffee Project New York ventured into the instant coffee world. We give their new instant coffee pods a go. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Emily Joy Meneses Operating as a […]
I had the chance to be among the first to try the new BaristaMaker Milk Frother produced by DREO; here’s how it went. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti One of […]
Looking to make your business more earth-friendly? Here are some tips for running a more sustainable coffee shop. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Amar Preciado Some time ago, while reading Terroir […]
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