Category
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.
Weber Workshops has, n the space of 10 years, delivered some of the most innovative and covetable products the specialty coffee world has ever seen. We talk to founder & CEO, Douglas Weber, about the past, present and future of the company he founded in Japan.
An observation by a leading specialty coffee roaster about why Omni Roasting is bad for specialty coffee.
In the business realm of specialty coffee, challenges abound as…
Espresso crema taste characteristics explained.
Dear Coco serves specialty coffee, bakes & sweets from a beautifully converted Piaggio Apè along the River Thames in West London. Anthony, the owner, gives an unedited insight into the operation’s financials.
Find out how this specialty coffee influencer grew his instagram page from 0 to 35,000 followers in 6 months.
I believe baristas are not only overlooked but oftentimes overworked, and can be put in the same boat as coffee farmers. I think it’s time we start paying attention to our friends behind the bar and helping out in little ways.
An investigation into what coffee really means to us.
Sometimes, I walk into a cafe and it feels like home. Home can be defined as you want it to be. It could be the spot to decompress, the spot to be alone, the spot to meet others, to have a good meal – whatever it is, there’s a feeling and it’s one of belonging.
In the UAE, this I find quite rare. Plentiful are those with great food, beautiful aesthetics, amazing coffee and instagrammable desserts. But how many have that soul factor? Aesthetics definitely play a big role, and while many are aesthetically pleasing, they tend to evoke a pristine, cold vibe – that, or they become a cookie-cutter rendition of the then-trend, an almost scripted approach to their look. I’m not sure how to word it, but in short they’re missing soul, maybe the touch of a ‘human-behind-the-scenes’?
In my previous article, I featured an Ethiopian coffee export…
