The Ethiopian coffee ceremony, from green bean to third cup
Green beans roasted in a pan, pounded by hand, boiled in a clay jebena and poured three times. How buna is made, and why it takes an hour.
Coffee culture
How a country drinks its coffee, and why the ritual differs so much from one to the next.
Articles
The café menu, decoded
Ristretto, lungo, cortado, batch brew, single or double: what a specialty café menu is actually offering, and how to order the cup you want.
Cafe culture, and what the three waves actually mean
First wave, second wave, third wave: where the phrase came from, what each one changed about the drink and the room.