A complex web of pressures, from climate change to tariffs, are pushing up coffee prices. But the industry has a challenge: How to communicate necessary price rises to consumers without scaring them off.
For paid subscribers: deleted scenes from last week's lexicon. Musings on the words "Sustainability", "Specialty", and the old-school buzzwords like "Artisan" and "Gourmet".
Me sitting down to write this roundup: Ah there’s no news, everyone must still be on holiday
Also me: *writes 1700 words*
This week we’re looking at coffee health stories, and a potential fix for the unreliability of self-reported coffee consumption. There’s also the thorny question of which coffee brew method has the smallest carbon footprint (something I’m going to explore more in a forthcoming article).
I'm the creator and writer of The Pourover. Based in Scotland, I have over a decade of experience in the specialty coffee industry as a barista, roaster, and writer. Ask me about coffeewashing.
