From The Blog

Korea re-exports coffee house concepts

Caffe Bene

Successful Korean coffee retail cafe chains like Caffe Bene and Paris Baguette already have dozens of locations within the United States and are eyeballing thousands of units in the next decade. What makes these brands so appealing to American consumers and can they beat Starbucks at the game it invented? Read my comments in today’s […]

Where 100-point coffee grading systems fail

Good of Taste Subjectivity

The latest issue of Cafe Culture Magazine includes my article, “The Good of Taste Subjectivity,” that looks that the shortcomings of traditional 100-point coffee evaluation systems and urges the industry to be more inclusive with its descriptions. The Good of Taste Subjectivity It’s important that we debunk the popular myth that professional coffee cuppers provide […]

Starbucks Rides the Seoul Train

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It may come as a surprise to the average consumer that Seoul boasts the largest number of coffee shops in a single city; approximately 300 according to a recent report. Those working in the specialty coffee, however, are probably far from shocked by the statement. In the coffee business, South Korea’s capital and largest city […]

Uganda Announces Center of Fine Robusta

Uganda Robusta

I’ve said it before, Robusta has a great deal of potential that shouldn’t be ignored because of its market stigma as the less expensive coffee species of choice for soluble coffee production. Whether for its genetic diversity, disease- and pest-fighting resistance, potential as a second source of income to provide food security for coffee farmers […]

Could coffee be extinct by 2050?

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Could coffee be extinct by 2050? That’s the popular question used by reporters when broaching the subject of climate change. Apparently, “will there be no more food by 2050?” doesn’t have the same pizazz. The Weather Network, Canada’s Weather Channel, released this video and article yesterday that includes a short interview with me about coffee […]