What is Specialty Coffee? By The Specialty Coffee Chronicle on March 17, 2017 By Ric Rhinehart When I first wrote this article in June of 2009, I identified the fragile chain of custody for specialty coffee and the collaborative work that is necessary to deliver a...
In one form or another, chances are almost everyone you know starts their day with coffee – be it home-brewed, bottled, or purchased hot or iced from a coffee shop. As longstanding as its popularity may be, the coffee industry is in the midst of a rapid change. As...
We’re starting the new year with a joint December 2014/January 2015 blog post on what our staff and our friends are reading in the world of coffee. What are you reading? Let us know on Twitter, Facebook, or by emailing us at web@ico.org, and we may include it on the...
Thankfully, I’m not addicted. I don’t need it every single day, I can function without it, and a very small portion of my disposable income is set aside for it. This is a good thing, since I’m somewhat of a snob when it comes to black gold. And...
A new study commissioned by World Coffee Research, a non-profit research and development program that studies coffee, reaffirms previous work suggesting that there will be a 50 percent reduction in global land area suitable for Arabica production by 2050, while...
