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FLTR Magazine’s opinion section explores specialty coffee through thoughtful commentary, industry analysis, and honest perspectives on cafés, coffee culture, consumer behaviour, equipment, trends, and the business of coffee.
After competing in three national barista championships and spending years studying espresso machines, Ajeyudu Pathuri believes we may be overlooking an important variable. He examines whether changes in brewing-water conditions could help explain the difference between consistent preparation and the espresso judges actually taste.
Supporting a coffee shop doesn’t require grand gestures. Going back, recommending it honestly, writing a useful review and voting for it can all help a good café reach people who’ll appreciate what it does.
Choosing a pour over coffee dripper gets easier once you understand shape, material, flow and filter paper. This guide covers what you need to know.
Most commercial espresso machine comparisons focus on features. Experienced café owners tend to focus on something else: consistency, workflow, reliability, service support, and whether the machine will still suit the business years after installation. This guide explores the questions that lead to better equipment decisions and stronger long term ownership outcomes.
The best drink I had at World of Coffee Brussels wasn’t an espresso. It was the Morning Mirage, a sparkling cold brew that led me to the remarkable story of Toddy and how one engineer helped define modern cold brew.
Learn how to make the perfect cup of coffee at home with this honest, practical guide covering ratios, grind tips, water advice, brew methods, and more—so you can brew coffee you truly enjoy every time.
The word “community” is overused in coffee. But building a real coffee shop community is the most important work for owners who want to last.
Many cafés believe every interaction must be fueled by boundless energy and cheer. But customers notice when enthusiasm is forced, and it erodes trust. Here’s why coffee shops should value sincerity over performance.
Many coffee shop owners plan for rent and beans but overlook the costs that appear later. This guide covers the real expenses of training, utilities, and maintenance that shape long-term success.
I used to buy everything I wanted just because I could. Now I keep only the things that stay with me. A watch that feels calm. A song that still hurts. An ice cream sandwich that tastes exactly as it did years ago. A cup of coffee that never disappoints. They don’t need to be rare. They just need to mean something.
