Coffee
The laid-back town of Asheville in the mountains of Western North Carolina has a distinctive character reflected in its specialty coffee scene. BY ZECHARIAH MOSSSPECIAL TO BARISTA MAGAZINE ONLINE Photos by Emily Moss unless noted […]
The banshees at Barista Magazine bring you part one of ’Drinks From the Crypt’—spooky drinks for this most ghoulish of seasons. Warning: These brews are not for the faint of heart. BY J. MARIE CARLANBARISTA […]
Organizing a coffee cupping with friends and family can be the perfect way to start learning more about coffee while having fun at the same time (and drinking a lot of coffee, of course). BY […]
Post-pandemic growth, new cafés, and more in Sin City’s emerging specialty-coffee scene. BY EDDIE GOMEZ SPECIAL TO BARISTA MAGAZINE Photos by Eddie Gomez With a reputation built on adventure, gambling, and world-class food, Las Vegas […]
We kick off a series about cupping by exploring what the method is used for and the value of cupping at home. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Cover photo by Tanya Nanetti Every coffee lover […]
We take a look at the history and popularity of the shakerato. BY EDDIE P. GOMEZSPECIAL TO BARISTA MAGAZINE Photos by Eddie Gomez Elusive, elegant, and definitely one of the most refreshing cold drinks available […]
Beyond the traditional café menu items in Portugal, Mexico, and Austria, you can often find these three traditional drinks on offer. We take a look at the history behind each one. BY TANYA NANETTISENIOR ONLINE […]
From hibiscus to matcha to tonic and more, these espresso-based drinks feature great flavors for summer and fall in the Queen City. BY KIARA TEASLEYSPECIAL TO BARISTA MAGAZINE Photos by Kiara Teasley Editor’s note: Inspired […]
We take a look at the history and popularity of the diminutive cortado. BY EDDIE P. GOMEZSPECIAL TO BARISTA MAGAZINE Photos by Eddie Gomez Cortados are everywhere on specialty-coffee menus today, but that hasn’t always […]
Our series on coffee-processing methods continues with a look at the honey process. BY TANYA NANETTISENIOR ONLINE CONTRIBUTOR Photos by Kenneth R. Olson Next to the two fundamental methods of processing coffee, natural and washed, […]
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