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

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 […]


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. […]


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. […]


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 future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]

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

Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


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 […]


The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

Today, we unveil the story behind the Caripe variety and its significance for the Venezuelan coffee industry. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo by Carlos Felipe Ramírez Mesa via Unsplash In the heart of Venezuela, nestled among the picturesque states of Monagas, Anzoátegui, and Sucre, lies a legacy deeply rooted in coffee cultivation. This […]


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!

The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram,…


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]

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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