Curtis’ stepping stones

Curtis Stone has made his first Los Angeles-based restaurant Maude a success by celebrating just one ingredient each month. Such foods have included zucchinis, plums, cherries, radishes, and apples, to name a few. When BeanScene asks Curtis if coffee has ever made the cut, there’s a slight pause in his response. Read more

Generous Guatemala

When I was making my first tentative foray into green coffee at Cofi-Com, one coffee in particular fascinated me: the musically sounding Guatemalan Huehuetenango. The name rolls off the tongue, tropical, sunny, and tuneful all in one. Give it a try. Hue-hue-tenango.

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La Marzocco launches new branch in Germany

La Marzocco has announced the opening of a new branch office in Germany, La Marzocco Deutschland GmbH.

In light of a booming specialty coffee market in Germany, the territory has become strategic for La Marzocco to endorse its brand, raise coffee quality awareness, and help elevate the barista profession while setting trends and sharing industry innovations. Read more

Socratic Coffee on why particle size matters (Part V: signal-to-noise ratio)

At this point in our series, we’d like to introduce a framework we think is very useful when it comes to brewing and tasting coffee. You might have heard the term “signal-to-noise ratio” (often abbreviated to SNR). With a SNR framework, the world can be thought of as containing stimuli we are interested in (signals) mixed with stimuli we are not interested in (noise). SNR is the ratio of signal power to noise power. Read more

Umami Area opens Capucas Coffee Academy in Honduras

Italian association Umami Area has opened a school based on the modules of the SCAE (Specialty Coffee Association of Europe) Coffee Diploma System in Honduras.

The Capucas Coffee Academy has its roots in a project that began two years ago to train local bartenders and employees of the Cooperativa Cafetalera Capucas Limitada (COCAFCAL) cooperative. Read more