A startup is on a mission to overtake the biggest coffee chain in the world through its stripped-back, streamlined approach
Colombia’s national coffee research centre houses a team of scientists, devoted to preserving the country’s status as world-leading coffee cultivator
Inflation and commodity prices may push up the cost of a cup of coffee. But is there a foam ceiling above which it just becomes too much? Simon Brooke reports
Coffee used to be a utilitarian drink. Now, increasingly, it is a connoisseur product, assessed with all the attention to flavour paid to fine wines and whiskies, writes Sarah Jane Evans
For chefs, coffee used to mean merely the multiple shots downed to keep them going through long shifts. Now it is increasingly likely to be used in their dishes, savoury as well as sweet, as Bill Knott discovers
More people are buying coffee machines for the home, creating a market dividing along lines of style and performance, convenience and connoisseurship, writes Josh Sims
In the West a cup of coffee is largely taken for granted. But environmental change poses a real threat to the crop and to the farmers who manage it. Simon Brooke looks at scientific and social moves to protect beans and livelihoods alike
The sheer breadth of variation in cups of coffee now available has brought with it a sometimes bewildering new lingo. Nicholas Barber asks whether it reflects customer choice, sales hype or a certain romance?