Out Now: The February + March 2024 Issue of Barista Magazine!

Out Now: The February + March 2024 Issue of Barista Magazine!

4 Coffee Shops Worth a Visit in Madrid

In recent years, the Spanish capital has developed a vibrant specialty-coffee scene. Here are some cool cafés to visit for a caffeine fuel-up. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Jorge Fernández Salas via Unsplash The espresso bar at HanSo. HanSo Café, a Perfect Spot for Breakfast   In Chinese, HanSo roughly translates to “a […]


10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]


Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…

Out Now: The February + March 2024 Issue of Barista Magazine!

Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


4 Cool Cafés to Try Out in Bologna

Bologna, the Italian city home to the world’s oldest university, is traditionally famous for its food and drink—and it has some stellar specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Annie Spratt via Unsplash Bologna is home to the oldest university in the world and is the unofficial “capital“ of the porticos […]


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


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,…

Out Now: The February + March 2024 Issue of Barista Magazine!

5 Amazing Coffee Drinks in Reno, Nev.

Here are some standout specialty drinks you can try in the Biggest Little City in the World. BY EDDIE P. GOMEZSPECIAL TO BARISTA MAGAZINE Photos by Eddie P. Gomez Reno, Nev., has more cafés per capita than just about any other place in North America. And because it is a snowier-than-usual winter in northwestern Nevada […]


A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


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…

Out Now: The February + March 2024 Issue of Barista Magazine!

Out Now: The February + March 2024 Issue of Barista Magazine!

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...

4 Cool Cafés to Try Out in Kuala Lumpur

Jan 31, 2024 |

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital...

Out Now: The February + March 2024 Issue of Barista Magazine!

In our new issue we feature Lisa Lawson from Glasgow, Scotland, take a look at the newest grinders, explore spring drink inspiration, see how more women are getting involved in coffee tech, and much more!

BY SARAH ALLEN
BARISTA MAGAZINE

We’re stoked to announce the release of the February + March 2024 issue of Barista Magazine, out today! It’s packed with stories and features our writers, designers, photographers, and editors have toiled over in our ongoing effort to keep our readers informed and educated. Whether it’s investigating the latest in grinder technology or breaking down how to accurately price drinks, we’ve got some amazing content in the pages (paper or digital) of the February + March 2024 issue.

Cover Story: Lisa Lawson

Opening spread of cover feature on Lisa Lawson from the February + March 2024 issue.

Scottish-born Lisa Lawson found coffee by way of a job while traveling through Australia, and it stuck: She revolutionized specialty coffee in the city of Glasgow when she opened her coffee roastery Dear Green 12 years ago. Lisa prioritizes treating people—everyone from coffee producers to her employees—ethically and with fair compensation. She has won a lot of awards for her efforts, too, and has guided Dear Green to B Corp certification. We’re ecstatic to feature Lisa in this issue of Barista Magazine and hope you find her story as inspiring as we do.

’Grinders at the Fore’

opening spread of Ginders at the Fore article with text on left page and images on right.

Barista Magazine’s Online Editor J. Marie Carlan was astounded by the grinder technology unveiled at HOST Milano in late 2023—so much so that we thought it deserved an article all its own. In their article, “Grinders at the Fore,“ they get up close and personal with the latest out there on the commercial grinder forefront.

’The Fix Is In: Women in Coffee Tech’

Opening spread of The Fix Is In: Women in Coffee Tech an illustration with a cafe needing help on the right and a woman in van arriving to help on the right.

The coffee-tech sector has long been dominated by male-identifying professionals, but increasingly it’s women who are putting in the work and effort to drive the skill-based work forward. To celebrate them, as well as discuss what challenges they have faced and what advice they have for others looking to get into coffee tech, longtime coffee tech business owner Jon Ferguson interviewed leading women in the field for this fascinating story, “The Fix Is In: Women Leading the Equipment-Service Trade,“ in the February + March 2024 issue.

’Step into Spring: Seasonal Drink Inspiration’

Opening spread of Step into Spring with a person moving from left to right out of a wintery environment into a springtime one

Sure, we might still be hunkered down in winter weather, but it’s high time to get in the swing of spring—your spring menu, that is. Writer Josh Rank interviewed taste makers and influencers in cafe beverage recipe development to pinpoint some of the hottest trends we’ll be seeing in the warmer weather seasons, and he shares their insights in the story “Step Into Spring“ in the new issue of Barista Magazine.

’One on One: Selina Viguera’

Opening spread to One on One with Selina Viguera in the February + March 2024 issue. Selina is on the left in a photo with her team and text on the right.

In this issue’s long-form interview column, “One on One,“ we are thrilled to present the story and ethos of veteran specialty-coffee trainer, barista, volunteer, manager, and innovator Selina Viguera from Blue Bottle Coffee in Los Angeles. Adding to her long list of accomplishments, Selina has been an advocate for Philippine coffees offered at Blue Bottle, highlighting the coffee production of her home country. Read all about Selina’s journey from barista to one of the most well-respected leaders driving our industry forward in this issue’s “One on One.“

And Much More Inside

Also in the February + March 2024 issue, you’ll find Field Reports from Houston and Yunnan, China; a new column called “The Knockbox“ penned by longtime coffee professional and retailing expert Laila Ghambari; an “Inclusivity in Coffee“ feature about former U.S. Cup Tasters Champion Julien Langevin, and much, much more. 

Subscribe and More!

Cover image of February + March 2024 issue of Barista Magazine

As always, you can read Barista Magazine in paper or digital format. Read the February + March 2024 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 2024 Issue of Barista Magazine! appeared first on Barista Magazine Online.

Out Now: The February + March 2024 Issue of Barista Magazine!

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 2024 Issue of Barista Magazine!

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