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

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

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…


Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]


Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]


Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]

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

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]


The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


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 […]

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

3 Elements Coffee: Supporting Veterans, One Cup at a Time  

The Australian roasting company helps to create opportunities for veteran communities.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of 3 Elements Coffee  Brisbane, Australia-based 3 Elements Coffee, founded by Navy veteran Terry McNally in 2016, has a mission to support the transition of ex-military personnel into the commercial workspace. To help achieve their goal and raise […]


The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]


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 […]


In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]

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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