The truth (and the controversy) about fruit-infused coffee
Infused coffees are having a moment right now. We’re not talking hazelnut or pecan or the flavored coffees of decades past, but the coffees that undergo experimental processing methods—using fruits and/or spices—to impart new flavors to high-end varieties. But they aren’t univocally loved. We go deep on the truth, the controversy, and everything in between on infused coffees.
Cafes we featured
This week, we stopped down in Pennsylvania and Kentucky to visit a few new cafes. First up, we head to Kennett Square, PA for visit Philter Coffee, who is bringing their brand of specialty coffee to the town of 6,000. Then we’re off to Lexington, KY for a look at the coffee scene taking hold in the home of Bourbon.
Colectivo ratifies first union contract
It’s been a hard-fought few years for workers at Colectivo Coffee in Milwaukee, Madison, and Chicago, who have been working tirelessly to get their first union contract. But now, almost two years after officially voting to unionize, the first contract has been ratified.
The Cost of Production Covered by Junior’s Roasted Coffee
Transparency and equity and things most coffee roasters want, but many, especially new operations, don’t know where to start. To help, Portland’s Junior’s Roasted Coffee has put together the Cost of Production Covered template. Fully customizable and completely free, the template serves as a starting point to negotiate fair prices with importers and producer partners.
News from Scandinavia
Big things are happening in the coffee-loving northern bloc of Europe. In acquisition news, Oslo’s renowned coffee importer Nordic Approach—along with sister company Tropiq—have been acquired by Germay’s Neumann Kaffee Gruppe, where they join importers like Atlas and InterAmerican under the NKG umbrella. Meanwhile, some 600m south, Copenhagen has been announced as the home of the third World of Coffee event on the 2024 calendar, and they are bringing with them three World Coffee Championships: World Latte Art, World Coffee in Good Spirits and World Coffee Roasting Championships.
Gyalene Torres: The Sprudge Twenty Interview
Our annual series talking with some of the brightest minds in specialty coffee today continues with our interview with Gyalene Torres of Pouring Concepts. In her nomination, Korie KP Griggs had this to say about Torres: “Gya is CONSTANTLY showing up and being better on purpose. She truly values people over profit and applies that to her daily living and coffee work. Gya gives her all to spaces to ensure they are at a standard of excellence that she believes her community deserves to experience. She is also one of the most knowledgeable coffee pros I know and educates others with such compassion and grace.”
Chemex dips into the wavy gravy
There’s a new Chemex in town, and it spent a summer following the Dead on tour and getting really good at hacky sack. But deep down, below the twisted colored glass handle, it’s still the same Chemex you know and love.
The Coffee Sprudgecast: The One About “But First, Coffee” The Book
Hosts Jordan Michelman and Zachary Carlsen discuss the news about the release of their second book, But First, Coffee: A Guide To Brewing From The Kitchen To The Bar. Set to be released October 10th, pre-sale for But First, Coffee is going on now!
New job listings from Sprudge Jobs
Counter Culture Coffee - Regional Technical Services - New York, NY
La Marzocco - Order Processing Assistant - Seattle, WA
La Marzocco - Quality Assurance Associate - Spring, TX
Linea Caffe - Baristas - San Francisco, CA
La Marzocco - Warehouse & Dock Team Member - Seattle, WA
Dona - Production Team Member - Brooklyn, NY
New cafes on Sprudge Maps
Here are new cafes discoverable on our global cafe portal Sprudge Maps. Register your cafe for free—thanks to the support of La Marzocco and Pacific Barista Series.
The Caffé by Mr. Espresso - Oakland, CA
Monogram Coffee - Calgary, AB
Considered Curbside Coffee - Santa Barbara, CA
Do you have a news tip? Feedback? A funny joke? Send us an e-mail, use the contact form on Sprudge, leave a message at 1-888-55-SPRUDGE, or send us a letter at P.O. Box 3943 Portland, OR 97218.