In our continuing series exploring the landscape of Hawaiian coffee, we explore the relationship between cost and quality in the state’s coffee production. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Cover photo courtesy of Juli Burden […]
Brendan Mullally is the owner of Elm Coffee Roasters in Seattle, and he talks to us about opening a business, being a good leader, and how we in coffee can focus more on quality. BY […]
Taiwan’s Pebble Coffee buys the winning lot at $85 per pound, thought to be the highest-ever price for African coffee. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Photos courtesy of Gesha Village On May 31, Gesha […]
Andytown Coffee to roast and release the Ecuador Juan Pena in honor of Dustin Demers of Turning Point, with all proceeds going to a cupping lab in Ecuador in Dustin’s name. BY ASHLEY RODRIGUEZ BARISTA MAGAZINE […]
Juliet Han studied music before she landed in coffee, finding herself at the infamous murky coffee in Washington, D.C. Now the head roaster for Blue Bottle, Juliet talks to us about her music background, how she got […]
Jon Allen of Onyx Coffee Lab talks about the new transparency section added for each of the company’s coffee offerings, creating a radically unobscured picture of how Onyx scores and buys coffee. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Photos […]
April + May 2017 Anniversary Issue Master Q+A Continued: Sunalini Menon BY KENNETH R. OLSON BARISTA MAGAZINE We had the opportunity to interview Sunalini Menon for the April+May 2017 Anniversary Issue. In a fascinating discussion of […]
Welcome to the 12th Anniversary Issue of Barista Magazine. BY SARAH ALLEN BARISTA MAGAZINE Twelve years ago this month, Barista Magazine debuted as the first publication in the world dedicated to the culture and success […]
Impressive quality—and nearly 90-point coffees—shine at the Myanmar Coffee Cupping Competition, thanks in large part to a value-chain project in the region. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Photos courtesy of Dane Loraas Myanmar may […]
The overwhelming majority of coffee production in the United States takes place in one state: Hawaii. We explore the challenges of growing, selling, and serving coffee from the Aloha State. BY CHRIS RYAN BARISTA MAGAZINE […]
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