I recently watched Aaron Davis’ 2013 SCAA Symposium lecture in Boston, “Arabica — from Origin to Extinction,” and found myself reflecting on the profound impact of his research and also feeling grateful for the opportunity to share that knowledge, which has reshaped my view of the world relating to coffee. Like so many others, I […]
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 […]
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 […]
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 […]
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 […]
Andrew Hetzel consults for coffee companies and conducts coffee training workshops worldwide.