Roast Magazine

Understanding the ‘Cafe Worker Species’ in the Third Place


It’s a scene with which many cafe-goers are too familiar: The coffee shop packed with glazed-over faces behind the bluish glow of laptop screens, with fingers clacking away at keyboards...

Barista Accessories for the Non-Barista, Part 1


Though it may seem like an oxymoron to some, not everyone who works on coffee equipment drinks or even likes coffee. This can leave some technicians in the dark when...

The Extraction is Covered in Yum-Making Koji Spores


Interested in kopi, but not so much the luwak? Try koji-fermented coffee. The beans are fermented by the same bacteria used to make soy source, rather than a civet’s stomach...

Roasting for America’s Hospitality Industry: Weighing the Challenges, Risks and Potential Rewards


(Editor’s note: This article written by Lon LaFlamme originally appeared in the January/February 2017 issue of Roast magazine.) If you’re an established retail or wholesale roaster, you may be wondering if...

A Case Of Two Coffeelands And An Unexpected Conclusion


Although the Mesoamerican coffeelands (Central America and Southern Mexico) are a relatively compact geographical region, they contain a diversity of coffee production systems — agroecologically and organizationally. Among programs in...

The Extraction Contains at Least 51 Percent of The Extraction


Dubai-based Yemeni specialty coffee exporter Sabcomeed hired British ad agency Jump to create a short promotional film highlighting the passion, quality, challenges and traditions of coffee in Yemen. It also delivers...

Climate Change: Obsession with Plastic Pollution Distracts Attention from Bigger Environmental Challenges


By now, most of us have heard that the use of plastics is a big issue for the environment. Partly fuelled by the success of the BBC’s Blue Planet II series,...

COB: The Complex History of the ‘Brazilian Official Classification’ System


The Origin of COB Sensory analysis has provided an important mechanism for the pricing of goods throughout the world since the beginning of trade itself. Color, smell and taste are some...

Playing with Fire: The History of the Boozy Café Brulot


The relationship between coffee and liquor is one that has flourished for centuries. Long before the coffee and booze staple the espresso martini — a creation widely attributed to London...

Analyzing Farm Profitability: Land Equivalency Ratio and Gross Profit


To address the drivers of migration — debt/prices and climate pressures — highlighted in the last post, we need to consistently seek a deeper understanding of farmer livelihoods. To this...

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