Michael Butterworth

Pour overs have shuffled on and off menus for years, but for some, the brewing method has always taken center stage.

A new crop of tampers is changing how baristas make espresso.

Do espresso and filter coffee really need different roast profiles?

By reintroducing care-driven harvesting practices and presenting consumers with a variety of different tea styles, Lazika hopes to improve the quality of Turkish tea.

Tackling mineral deposits in brewing: how you can prevent scale buildup and prolong the life of your brewing equipment.

Is Q certification worth it for baristas to pursue? The answer depends on where you want to go in your career.

If cold brew is simply a menu option for warmer months, it's time to think critically about how to carve space for a unique—and quality-driven—version of the popular beverage. 

Creating consistency across regional water differences.

Baristas' livelihoods often rely on tips received—should they?

Although dozens of nationalities claim a coffee culture centered around a cezve or ibrik, the concentrated, unfiltered brew is perhaps best known as Turkish coffee, and a growing number of specialty coffee professionals are…