For paid subscribers: A fascinating academic paper delves into the ways Korean Buddhists, after centuries of drinking tea, have started to embrace coffee.
Demand for coffee is growing, and climate change threatens supply—yet consumers don’t want to pay more. In an intensified and unequal industry, however, someone always pays.
The new Coffee Barometer report looks at the industry’s current sustainability situation and forecasts a turbulent future for coffee.
The Specialty Coffee Association is replacing its diploma program with a shiny new one featuring, most importantly, “highly shareable” digital badges.
One of the anti-union-thinktank-backed decertification campaigns finally succeeds, as workers at Good Karma Coffeehouse in Philadelphia vote to disband their union.
I’m heading to Michigan at the end of this week, but there will still be a new article this Friday (I might take a break for the one after that, but we’ll see). Until then here’s Merlin to say goodbye:
I'm a coffee writer and creator of The Pourover. Based in Scotland, I have over a decade of experience in the specialty coffee industry. Ask me about coffeewashing. It's pronounced Fin (he/him)
