Out Now: The February + March 2023 Issue

Out Now: The February + March 2023 Issue

Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable…


Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…


Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]

Out Now: The February + March 2023 Issue

María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


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…


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


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 […]

Out Now: The February + March 2023 Issue

U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]


Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…

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.

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