I recently had the pleasure of meeting Lucía Solís, a fermentation expert deeply involved in the wine industry. Lucía has been working in the specialty coffee industry for the past three years as ...

The coffee particle size debate Over the past few years, several well-known specialty coffee experts, scientists, and grinder manufacturers have measured and publicly discussed particle size distr...

Water for coffee Water can be a confusing topic. For example, as I've mentioned in "The Professional Barista Handbook" and "Everything but Espresso," "alkalinity" and "alkaline" mean different t...