Exploring the Art of Coffee Roasting

The culture of food and coffee pairing is less developed than it deserves to be. Wine has centuries of pairing […]

Ask any experienced specialty roaster what they value most in their equipment, and the answer will almost certainly be control.

Of all the sensory dimensions of coffee, mouthfeel and acidity are perhaps the most misunderstood by the general consumer —

Bitterness in coffee is not inherently a flaw. At the right level, it provides structure, counterbalances sweetness and acidity, and

The cupping table is the most democratic institution in the specialty coffee world. It does not care about marketing claims,

There is a version of business success that is essentially zero-sum. Market share captured from a rival. Customers poached. Talent

South Africa’s agricultural sector has always been a study in contrasts. On one side, some of the most technically advanced

South Africa’s unemployment rate is among the highest in the world. Official figures consistently place it above thirty percent, and