Coffee is evolving. The way it is grown and processed is evolving. The way we roast, extract and drink it is evolving. Most importantly, the general public’s interest and appreciation of specialty coffee is evolving.
As you can then imagine, it was with a dose of shock and horror that I read a comment on a social media platform recently where a respected industry old timer proclaimed that he could not think of a single improvement in the world of coffee since the 1990s. He went on to say that the more the coffee industry descended into mumbo jumbo and alchemy, the less the public would listen. Read more