Out Now: The February + March 2023 Issue

Out Now: The February + March 2023 Issue

Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…

Out Now: The February + March 2023 Issue

Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]

Out Now: The February + March 2023 Issue

Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]


U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]

Out Now: The February + March 2023 Issue

Out Now: The February + March 2023 Issue

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more.

BY KENNETH R. OLSON
BARISTA MAGAZINE

We’re excited to release the February + March 2023 issue of Barista Magazine! Our writers and editors did a tremendous job to create another issue packed with great informational articles. The February + March 2023 cover features Sam Low of New Zealand, who’s not just a champion barista but also the newly crowned winner of MasterChef New Zealand. Inside we’ve got a special section on branding and rebranding, an interview with longtime specialty coffee pro Laura Sommers, field reports from across the globe, and more.

Want a physical magazine to read and keep? Order a subscription or single copy today in our online store. Additionally, as always, everyone has access to the new issue for free online with our digital edition. 

Cover Feature: Sam Low

While the COVID-19 pandemic locked almost everyone away from the larger world, Sam Low used his time in isolation creatively, re-plating and Instagramming his meals while spending weeks in quarantine in a hotel, for example. The New Zealander had already made a name for himself as a coffee pro and barista champion, but Sam emerged from the pandemic with a new title: champion chef. Barista Magazine’s Editor-in-Chief, Sarah Allen, interviews Sam about his journey as a coffee expert but also a child of immigrants and a queer advocate.

(Re)Branding

Whether your business is expanding to new locations, acquiring an existing business, or is simply looking to freshen things up, a rebranding initiative can be costly and disruptive. Writer Josh Rank takes a look at what advice to take and which mistakes to avoid when creating an updated brand in “(Re)Branding: A Second First Impression.“

Special Branding Section

While we take a deep dive on rebranding in the February + March 2023 issue, we also pull back to the larger view of breaking down the basics of branding. In our special branding section, we talk to coffee professionals Julia Mayer of Dune Coffee, Sam Schroeder of Olympia Coffee, and Jess Steffy of Square One Coffee about their experiences building a brand. We also highlight common mistakes to avoid and successful steps to emulate when creating your brand.

Cashbox: Trademarking

A close companion to branding is trademarking. A trademark is not a brand but rather a piece of a brand. A trademark offers legal protections but can also come at a cost for your business. Barista Magazine’s longtime business columnist Tracy Allen of Brewed Behavior breaks down what goes into a trademark and whether or not your business should file for one in “Cashbox.“

’One on One: Laura Sommers’

Sure, she’s spent time dressed as a latte, waving customers into a café, but that just means Laura Sommers has devoted a lot of time to working in coffee. Ask her why, and she’ll say the answer is easy: the people. Since starting in specialty coffee in Seattle in the 1990s, Laura has been at the forefront of innovation and change in the industry. She talks about the growth she’s seen, her humble beginnings, and what she sees for the future of the coffee community in the February + March 2023 issue “One on One“ interview.

All of these stories and more are in our latest issue. Inside the February + March 2023 issue, you’ll also find field reports from Kansas City, Hong Kong, and Indonesia, while the “Foam“ section features articles on DIRT Coffee, trans joy, and what it’s like to work at the northernmost and southernmost cafés in the world.

Subscribe and More!

As always, you can read Barista Magazine in paper or digital format. Read the February + March 2023 issue for free with our digital edition. And for more than three years’ worth of issues, visit our digital edition archives here.

You can order a hard copy of the magazine through our online store here, or start a subscription for one year or two.

The post Out Now: The February + March 2023 Issue appeared first on Barista Magazine Online.

Out Now: The February + March 2023 Issue

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Out Now: The February + March 2023 Issue

Shopping cart0
There are no products in the cart!
Continue shopping
0