Welcome to the Coffee news page where we bring you the latest updates on the coffee industry. We cover everything from production practices to sustainable sourcing and coffee brewing methods. Stay informed with our regular updates and join us in shaping the future of coffee.
The first time an infused coffee lands on your cupping table, you smell it before you taste it. A sample can throw a strawberry or lychee across the room while it’s still dry, louder than anything the bean’s own genetics would ever give you. That smell is the whole story.
Stand behind any specialty bar in 2026 and watch what the barista reaches for. It is almost always a double basket. The single shot, the 7 to 9 gram pull most guides still treat as the default, has quietly become a museum piece. So what actually separates a single shot
An Americano is just espresso diluted with hot water, so most people assume a bitter one means a bad shot. It usually doesn’t. To make a better Americano, change the water and the crema before you touch the grinder: steam cold water to about 65 to 70°C instead of pulling
Put the same lot on a roaster, and you can take it two ways: a touch darker for espresso, a touch brighter for filter. An omni roast refuses to choose. It is a single roast profile built to work as both espresso and filter coffee without you re-roasting or re-buying.
We keep retained samples of every export lot in the Medan warehouse. Open one a year later, and you learn the most useful fact about old coffee: it still smells like coffee, and it still brews something drinkable, but the aroma that made the lot worth buying is mostly gone.
Natural processed coffee Indonesia produces has become one of the most requested green-bean styles among specialty roasters, and for good reason. The processing method, not just the origin, decides whether your cup tastes fruity and wine-like, clean and bright, or sweet and rounded. This guide compares natural, washed, and honey
