Matcha or hojicha? How they differ and what they have in common
Matcha and hojicha both come from Japanese green tea, but they are made from different
Mar
Is barista training worth it for a café?
Does barista training actually change what lands in the cup? What a good session covers,
Feb
Decaffeination methods: how decaf coffee is made
How decaf coffee is made and why the decaffeination method decides its taste, aroma and
Feb
Acidity in coffee: what it means and whether it is really bad
Acidity in coffee is not always a flaw. Where sourness comes from, when acidity is
Feb
Latte vs cappuccino: what is the difference?
Latte or cappuccino? The differences in taste, amount of milk and coffee strength, explained for
Feb
How to brew hojicha: a step-by-step guide
Hojicha is the roasted green tea turning up on more and more café menus. Water
Feb
Hojicha: what roasted green tea powder tastes like
Hojicha is green tea roasted until it turns brown, caramel sweet and low in caffeine.
Feb
How to choose single-origin coffee from Central America
What makes Central American single-origin coffee stand out, and how do you pick the right
Feb
How to steam milk on an espresso machine: a practical guide
How to steam milk properly on an espresso machine: simple steps, the most common mistakes
Feb
Buying an espresso machine for your café: our process
From the first call to years of support: what actually happens when a café, restaurant
Feb
