Coffee News
Latest articles, industry insights and brewing guides
How the SCAA Cupping Protocol Evaluates Specialty Coffee
Learn the SCAA’s standardized coffee cupping method used to assess quality, including grind size, water temp, scoring, and defect evaluation.
How a Taiwanese Q Grader Built a Career in Global Coffee
Discover how Taiwan’s first Q Grader, Chen Jiajun, trained in Brazil and the US to become a SCAA-certified cupping judge and roasting expert.
Nepal Coffee Beans: What Makes Them Unique?
Explore Nepal’s high-altitude coffee farms, where farmers earn just 50 cents per kg despite rising global prices, and uncover the challenges of quality and processing.
Cameroon Coffee Production Decline Since 1990
Since 1990, Cameroon’s coffee output dropped sharply—from 100,000+ tons to under 40,000. Here’s the full 30-year production trend.
Ethiopia’s Coffee Industry: Origins, Production & Exports
Learn how Ethiopia grows and exports some of the world’s best Arabica coffee, from forest-grown heirlooms to globally prized washed and natural lots.
How Colombia’s Coffee Geographic Indicator Boosts Quality and Value
Learn how Colombia’s protected coffee designation ensures quality, boosts prices, and preserves regional flavor diversity.
How to Tell If Your Coffee Beans Are Fresh
Learn how to identify fresh coffee beans, why they shouldn’t be oily, and how long different roast levels really last.
Taiwan’s Alishan Coffee Harvest: What Makes It Special?
Alishan coffee beans are handpicked from November to April, processed carefully, and have ranked among the world’s best. Here’s why they matter.
How Hawaiian Coffee Flavor Infuses Grilled Beef
A Taiwanese chef uses Kona coffee to marinate U.S. sirloin, creating a pink beef dish with surprising coffee aroma. Here's how it works.
Taiwan's Dongshan Coffee Earns World's Top Specialty Certification
Dongshan coffee from Taiwan's Tainan region becomes the island’s first single-origin bean to receive CQI certification, scoring over 80 points.
Energy Drinks and Hidden Caffeine Risks
Energy drinks and caffeinated additives can deliver high doses of caffeine, posing risks especially to children and teens. Here’s what you need to know.
Starbucks Filter Coffee in Japan Reduced by 9mm
Starbucks Japan shrank its filter coffee pour by 9mm per cup to prevent spills, raising concerns over value given its high pricing.
How Starbucks’ Stock Soared 7x Over Three Years
Starbucks shares hit an all-time high in 2011, rising 718% since 2008 thanks to global expansion and premium coffee culture leadership.
Coffee Pros and Cons: Benefits, Risks, and Best Practices
Learn how much caffeine is safe, when to drink coffee for focus, and which health risks — like bone loss or anxiety — come with overconsumption.
Colombia’s Zona Cafetera: Coffee, Mountains & Magic
Discover Colombia’s Zona Cafetera, home to high-altitude Arabica farms, scenic hikes, and where to find the country’s best coffee beyond street-side Tinto.
Hong Kong Starbucks Trains Staff by Dumping 40,000 Cups of Coffee
Hong Kong Starbucks trains 1,200 staff to make 36 drinks in 30 minutes — all practice beverages are discarded, wasting over 40,000 cups.
Fake Coffee: How Chemical Coffee Essence Tricks Your Taste Buds
Some 'coffee' drinks contain no actual coffee—just flavoring and emulsifiers. Blind taste tests show people often can't tell the difference.
Why Japanese Roasters Are Obsessed With Taiwanese Coffee Beans
A Japanese expat fell for Taiwanese coffee after tasting beans from Alishan, quit his job, relocated his family, and opened a rare shop focused solely on Taiwan-grown beans.
Why Blending Coffee Beans Happens Before Roasting
Blending coffee beans is done to balance flavor and cut costs. Most commercial blends mix post-roast, but premium ones often blend green beans pre-roast.
Mount Everest’s Highest Café: Instant Coffee Brand Experience at 3,440m
At 3,440m in Namche Bazaar, climbers can sip coffee from familiar international brands—but it’s locally roasted beans, not the real thing.