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We’ve made progress on wages, but there’s still much more work to be done

Analysis comparing wage, revenue and inflation over the past two years shows the coffee industry is paying its staff more by raising prices

Published 3 February 20207 August 2020 by United Baristas — Leave a comment

What happens in your brain when tasting coffee

How confident are you of being able to accurately assess coffee?

Updated on 6 August 2020

Published 8 October 20196 August 2020 by United Baristas — Leave a comment

Global warming is the biggest threat facing humanity. If all else fails, could geo-engineering be the answer?

Solar geo-engineering is controversial. There are strong reasons not to do it. But if current methods of countering global warming fail, then the last resort may be to artificially control the global temperature. The Economist investigates.

Available until 20 August 2021

Updated on 9 February 2020

Published 9 August 20199 February 2020 by United Baristas — Leave a comment

Photogenic Shots V. Tasty Shots

Co-founder of Square Mile Coffee Roasters, James Hoffmann, looks back to when we made thicker – and in his opinion – better-looking espresso.
Hint: it didn’t necessarily taste better.

Updated on 6 August 2020

Published 24 June 20196 August 2020 by United Baristas — Leave a comment

Escaping the Daily Grind

You started a coffee business to escape the daily grind, but how do your teams find working in your company culture?

Patty McCord served as chief talent officer of Netflix for 14 years. In this short video she offers eight ideas that helped her re-write the HR handbook.

Updated on 6 August 2020

Published 11 February 20196 August 2020 by United Baristas — Leave a comment

What shapes our ideas?

J. Marshall Shepherd explains how confirmation bias, the Dunning-Kruger effect and cognitive dissonance impact what we think we know

Updated on 6 August 2020

Published 17 December 20186 August 2020 by United Baristas — Leave a comment

Not introducing the Latte Levy is a victory for common sense

How good is your knowledge about recycling? Which of these takeout coffee packaging items can actually be recycled?

We now need a massive win for the environment

Published 30 October 20189 February 2020 by United Baristas — Leave a comment

Fit for Purpose

Replacing the group head seals is an item of espresso maintenance that can safely be carried out by baristas. Most coffee shops will need to replace seals two – six times each year.

Updated on 6 August 2020

Published 8 October 20186 August 2020 by United Baristas — Leave a comment

Change Everything, Except the Goal

Kim Elena Ionescu moderates a panel on progress – and yes, lack of – towards sustainability in the coffee industry. Get a overview of the progress to date, and a sense of the challenges that remain.

Published 18 September 20186 August 2020 by United Baristas — Leave a comment

Valuable Resources: Putting By-products to Good Use and Being Able to Navigate the Regulations

Three baristas taste-test Discarded cascara vermouth blind, and we find out more about its genesis and production from its instigator, Joe Petch

Updated on 6 August 2020

Published 10 August 20186 August 2020 by United Baristas — Leave a comment

Cascara Returns to The Shelves – Infused in Booze!

Last March we reported that Local Authorities had taken cascara for testing following the lodging of a novel food application. Last week we drunk a new cascara vermouth. So what’s been discarded?

Published 9 August 201821 October 2020 by United Baristas — Leave a comment

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Channels

We’ve made progress on wages, but there’s still much more work to be done

Analysis comparing wage, revenue and inflation over the past two years shows the coffee industry is paying its staff more by raising prices

What happens in your brain when tasting coffee

How confident are you of being able to accurately assess coffee?

Global warming is the biggest threat facing humanity. If all else fails, could geo-engineering be the answer?

Solar geo-engineering is controversial. There are strong reasons not to do it. But if current methods of countering global warming fail, then the last resort may be to artificially control the global temperature. The Economist investigates.

Photogenic Shots V. Tasty Shots

Co-founder of Square Mile Coffee Roasters, James Hoffmann, looks back to when we made thicker – and in his opinion – better-looking espresso.
Hint: it didn’t necessarily taste better.

Escaping the Daily Grind

You started a coffee business to escape the daily grind, but how do your teams find working in your company culture?

What shapes our ideas?

J. Marshall Shepherd explains how confirmation bias, the Dunning-Kruger effect and cognitive dissonance impact what we think we know

Not introducing the Latte Levy is a victory for common sense

We now need a massive win for the environment

Fit for Purpose

Replacing the group head seals is an item of espresso maintenance that can safely be carried out by baristas. Most coffee shops will need to replace seals two – six times each year.

Change Everything, Except the Goal

Kim Elena Ionescu moderates a panel on progress – and yes, lack of – towards sustainability in the coffee industry. Get a overview of the progress to date, and a sense of the challenges that remain.

Valuable Resources: Putting By-products to Good Use and Being Able to Navigate the Regulations

Three baristas taste-test Discarded cascara vermouth blind, and we find out more about its genesis and production from its instigator, Joe Petch

Cascara Returns to The Shelves – Infused in Booze!

Last March we reported that Local Authorities had taken cascara for testing following the lodging of a novel food application. Last week we drunk a new cascara vermouth. So what’s been discarded?

Your Cart

Analysis comparing wage, revenue and inflation over the past two years shows the coffee industry is paying its staff more by raising prices

How confident are you of being able to accurately assess coffee?

Solar geo-engineering is controversial. There are strong reasons not to do it. But if current methods of countering global warming fail, then the last resort may be to artificially control the global temperature. The Economist investigates.

Co-founder of Square Mile Coffee Roasters, James Hoffmann, looks back to when we made thicker – and in his opinion – better-looking espresso. Hint: it didn’t necessarily taste better.

You started a coffee business to escape the daily grind, but how do your teams find working in your company culture?

J. Marshall Shepherd explains how confirmation bias, the Dunning-Kruger effect and cognitive dissonance impact what we think we know

Member of the Danish parliament Özlem Cekic explains why she started having a coffee with people her sent her hate mail – and what happened next.

We now need a massive win for the environment

Replacing the group head seals is an item of espresso maintenance that can safely be carried out by baristas. Most coffee shops will need to replace seals two – six times each year.

Kim Elena Ionescu moderates a panel on progress – and yes, lack of – towards sustainability in the coffee industry. Get a overview of the progress to date, and a sense of the challenges that remain.

Three baristas taste-test Discarded cascara vermouth blind, and we find out more about its genesis and production from its instigator, Joe Petch

Last March we reported that Local Authorities had taken cascara for testing following the lodging of a novel food application. Last week we drunk a new cascara vermouth. So what’s been discarded?

Your Cart

Co-founder of Square Mile Coffee Roasters, James Hoffmann, looks back to when we made thicker – and in his opinion – better-looking espresso.
Hint: it didn’t necessarily taste better.