What can be done to protect coffee production in the face of global warming? Find out in "Future-Proofing Specialty Coffee" in the April + May 2026 issue. Subscribe to get your own copy or read it for free w/ our digital edition! lsc-pagepro.mydigitalpublication.com/publication/...
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The First Sip, a new Cimbali/Mazzer partnership, a new World Latte Art champion & more in our coffee news roundup: The Insider. www.baristamagazine.com/the-insider-...
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As consumer preferences shift away from black coffee and towards sugary coffee drinks, we take a look at how to get creative without adding sweeteners. www.baristamagazine.com/how-to-liven...
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Only 2 more weeks to get $200 off Camp Coffee Shop registration! We can't wait to see you Napa, Calif. Aug. 10-13 for 3 days & nights of education, coffee & community! www.campcoffeeshop.com
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An egg hunt, a money grab & more, here are some fun things we saw on the show floor at World of Coffee San Diego. www.baristamagazine.com/4-cool-thing...
While women provide much of the labor for coffee production in East Africa, they do not reap the rewards. Margaret Nyamumbo founded Kahawa 1893 to change that equation. www.baristamagazine.com/a-conversati...
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History, culture and coffee collide in New York's café scene. Take a trip with us to 6 interesting shops in the city. www.baristamagazine.com/experience-e...
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From birds to brews, we've got some more favorites from the show floor in San Diego at World of Coffee. www.baristamagazine.com/world-of-cof...
World of Coffee San Diego just wrapped & we have an on-the-ground report of 4 fun things we experienced on the show floor. www.baristamagazine.com/4-cool-thing...
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Want to find out more about running a coffee catering business? Read "Have Coffee Will Travel" in the April + May 2026 issue. Find out more & a link to the free digital edition here: www.baristamagazine.com/out-now-the-...
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“The core concept of any omakase is asking for our guests’ trust. We’re asking patrons to leave it up to us to decide what coffees they can enjoy and how to serve them.” We look at the curated customer coffee experience. www.baristamagazine.com/coffee-omaka...
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A melting pot of global cultures, take a tour through the Big Apple with us and find some cafés serving up tasty treats from countries across Europe. www.baristamagazine.com/experience-e...
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Coffee isn’t the villain of the deforestation story; it is a minor character (still a character) with a major opportunity to model best practices for the rest of the agricultural world. www.baristamagazine.com/grounds-for-...
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“A decade ago, only about 10%–15% of beverages featured alternative milks. Today, that number has nearly quintupled, with close to 50% of drinks being customized with nondairy alternatives.” www.baristamagazine.com/from-oat-to-...
What is fruit rot and what's it doing to coffee plants in Yunnan? We take a look here: www.baristamagazine.com/is-fruit-rot...
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Take a tour of Liverpool with us and learn about the city's history, coffee culture, and visit a some standout cafés! www.baristamagazine.com/a-guide-to-t...
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In the April + May 2026 issue we dive into water, explore coffee culture in Crete, find out the pros and cons of coffee catering, and much more! You can read it for free with our digital edition or subscribe and get a hardcopy delivered! www.baristamagazine.com/out-now-the-...
Next World of Coffee USA announced, Starbucks makes plans, coffee prices rise, new hybrids in Brazil, and more in The Insider, a roundup of specialty coffee news. www.baristamagazine.com/the-insider-...
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Our April + May 2026 21st Anniversary issue is out now! You can read it for free digitally. Or even better: order a subscription, get a print copy & start a collection! www.baristamagazine.com/out-now-the-...
Fruit rot has been found on coffee trees in Yunnan. We look at what that means for the plants and for coffee production in China and globally: www.baristamagazine.com/is-fruit-rot...
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The cover of the April + May 2026 21st Anniversary issue of Barista Magazine featuring Laila Ghambari
It’s the April + May 2026 21st Anniversary issue featuring Laila Ghambari! Also: Future-proofing specialty coffee, becoming a service tech, inside coffee catering, 'One on One' with Kai Janson, and much, much more! www.baristamagazine.com/out-now-the-...
“Compared with food, cooking and restaurant dining, and even to some extent wine and beer, coffee is a consumable industry that has been very undertold." We talk with James Ladanyi about his new 4-episode docuseries "Specialty" www.baristamagazine.com/new-document...
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"Art and coffee share the same mandate: to wake our asses up. We named this collection after these anthems because they demand attention." We talk with Keba Konte from Red Bay Coffee about the Hero collection. www.baristamagazine.com/wake-up-figh...
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Coffee gardens, tennis courts, world champions, and more! Take a trip to the capital of Indonesia, and visit some of Jakarta's incredible specialty cafés! www.baristamagazine.com/the-vibrant-...
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“If you want to shape the future of coffee, you have to invest in the people at the beginning of their journey.” We talk with Jared Tucker founder of Florida Coffee Culture. www.baristamagazine.com/bringing-com...
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Researchers tracked gaze-fixation patterns across six commercially available specialty coffee labels, mapping out which elements captured attention and which were ignored. Read the results here: www.baristamagazine.com/how-to-make-...
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“The coffee is the same but culture influences how people describe it.” Find out how a cupping session in Kigali opened up a world of perception into the flavor of coffee. www.baristamagazine.com/does-culture...
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“Consumers prioritize information that conveys quality and distinctiveness over technical or administrative cues." Researchers in Brazil discover what consumers really respond to with coffee packaging. www.baristamagazine.com/how-to-make-...
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