Blog
14 Juillet 2026
COFFEE’S BIGGEST SUSTAINABILITY BLIND SPOT. Is the SCA, WOC & WCC really sustainable?
COFFEE’S BIGGEST SUSTAINABILITY BLIND SPOT. Is the SCA, WOC & WCC really sustainable? I’m not asking to provoke. I work inside this...
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14 Juillet 2026
2026 BEST NEW PRODUCT WINNERS (BRUSSELS)
« The 2026 Best New Product winners (Brussels) » sounds objective. The judging process isn’t. Controversial take: maybe it’s time we stop...
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14 Juillet 2026
Bhutan: A New Coffee Origin in the Himalayas
Bhutan: A New Coffee Origin in the Himalayas Edited by Nat Coffee There is no word for coffee in Dzongkha, Bhutan’s national language. Yet...
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14 Juillet 2026
COLD COFFEE’S biggest disruption isn’t a new bean. It’s a bottle.
COLD COFFEE’S biggest disruption isn’t a new bean. It’s a bottle. Nestlé with their new Espresso concentrates (Nescafé & Starbucks) and...
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14 Juillet 2026
SPACE PRESSO
YOUR ESPRESSO owes everything to gravity. In space, your espresso is unemployed. On Earth, gravity does half the work of making your coffee...
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14 Juillet 2026
WHAT IF THE TASTE of your coffee was determined by fluid dynamics?
WHAT IF THE TASTE of your coffee was determined by fluid dynamics? Contrary to popular belief, the quality of an espresso doesn’t depend...
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14 Juillet 2026
PANAMA GEISHA TERROIR
Panama’s coffee terroir is no longer just a story. It’s becoming science. 🌋☕ For years, Boquete has been described in poetic terms — volcanic...
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14 Juillet 2026
SAUDI ARABIA IS REDEFINING THE FUTURE OF COFFEE
SAUDI ARABIA IS REDEFINING THE FUTURE OF COFFEE Desert country. Mountain coffee. UNESCO heritage. Saudi Arabia is rewriting its own coffee...
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14 Juillet 2026
Q-GRADER WEEK at Académie du Café – Switzerland
Q-GRADER WEEK at Académie du Café – Switzerland Here’s the feedback from the first Q Grader course organized in Switzerland. 7 coffee...
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14 Juillet 2026
DEGASING COFFEE – WHEN SHOULD WE EXTRACT THE COFFEE AFTER ROASTING ?
DEGASING COFFEE – WHEN SHOULD WE EXTRACT THE COFFEE AFTER ROASTING ? Roast date ≠ drink date. Here’s what’s actually happening inside the bean...
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26 Avril 2026
POTATO TASTE: THE COFFEE DEFECT FROM EAST AFRICA
The Potato Taste Defect — What's Really Happening in Your Cup? Every Q Grader who has worked with Great Lakes coffees knows the moment: a...
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26 Avril 2026
ONLINE COFFEE EDUCATION – A REVIEW
ONLINE COFFEE EDUCATION – A REVIEW The specialty coffee industry now has more online education options than ever — but the landscape is...
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26 Avril 2026
PRE BATCH ESPRESSO : TRUE INNOVATION OR JUST A SPEED-UP (GREAT) IDEA ?
PRE BATCH ESPRESSO : TRUE INNOVATION OR JUST A SPEED-UP (GREAT) IDEA ? Everyone is debating pre-batch espresso. Oxidation. Crema. Service...
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26 Avril 2026
WHAT IS A TURBOSHOT AND WHY IT COULD BE A GOOD IDEA (OR NOT)?
WHAT IS A TURBOSHOT AND WHY IT COULD BE A GOOD IDEA (OR NOT)? 15 seconds. Coarser than your Aeropress. 6 bar. And a higher extraction...
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26 Avril 2026
COLD BREW COFFEES – SOME SCIENTIFIC CONSIDERATIONS
COLD BREW COFFEES – SOME SCIENTIFIC CONSIDERATIONS Cold brew isn't just iced coffee. The chemistry, the sensory science, and the microbiology...
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26 Avril 2026
UCHUNARI OR MISHA COFFEE
Did you know that ? Uchunari or Misha Coffee : the Coffee That Passes Through a Peruvian Wild Animal — And Costs Up to...
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26 Avril 2026
SCA TRAINING CAMP: BUJUMBURA, BURUNDI - SENSORY & BARISTA SKILLS
SCA Training Camp — Bujumbura, Burundi – Sensory and Barista skills SCA is supporting a training camp from March 9th to March 14th 2026....
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26 Avril 2026
WOOD-FIRED ROASTING: ARTISAN NOSTALGIA OR GENUINE STRATEGIC CHOICE ?
Wood-fired roasting: artisan nostalgia or genuine strategic choice? In a sector dominated by natural gas — and under growing pressure from...
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28 Février 2026
COFFEE IN AIRPLANE: WHY THE QUALITY IS SO LOW ?
COFFEE IN AIRPLANE: WHY THE QUALITY IS SO LOW ? I’ve had hundreds of coffees above 10000 meters over the last 24 months. Most scored close to...