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

Is barista training worth it for a café?

Does barista training actually change what lands in the cup? What a good session covers,

Decaffeination methods: how decaf coffee is made

How decaf coffee is made and why the decaffeination method decides its taste, aroma and

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

Latte vs cappuccino: what is the difference?

Latte or cappuccino? The differences in taste, amount of milk and coffee strength, explained for

How to brew hojicha: a step-by-step guide

Hojicha is the roasted green tea turning up on more and more café menus. Water

Hojicha: what roasted green tea powder tastes like

Hojicha is green tea roasted until it turns brown, caramel sweet and low in caffeine.

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

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

Buying an espresso machine for your café: our process

From the first call to years of support: what actually happens when a café, restaurant

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