January | February 2022

• Exploring Scent—The Science, History and Purpose Behind Le Nez du Café
• The Rate of Change—How Can the Coffee Industry Adapt to a Changing Climate?
• Reflecting on the Art Behind the Science of Coffee Aroma
• News Item—Coffee and Health: What Does the Research Say?
• Technically Speaking—Three Key Coffee Grading Concepts, as Applied in Specific Growing Regions
• Columns: Coffee Review, First Crack, Fresh Press and more!

March | April 2022

• NORM Roast—A Protocol to Compare Energy Efficiency in Roasting Machines
• Best Practices in Blending Coffee—Weighing Options and Outcomes
• Puerto Rico’s Coffee Renaissance—Striving for Excellence Through Adversity
• News Item—The Rise of Plant-Based Milk
• Technically Speaking—Coffee Cupping Forms: A Comparison of Scoring Systems
• Columns: Coffee Review, First Crack, Fresh Press and more!

May | June 2022

• A Guide to Cold Brew—The Popularity, Process and Pricing of This “Hot” Drink
• The World’s Best Coffee—Quantifying the Specialty Coffee Market
• The Mechanics of Coffee Importing—Logistics from Origin to Destination
• Origin Visions—Product Photography at the Farm Level
• News Item—Roast Magazine Small Business Grant Recipient is Catracha Coffee
• Coffee Review—The World & the Cupping Table: 25 Years of Change
• Columns: First Crack, Fresh Press and more!

July | August 2022

• New Processing Methods—New Roasting Techniques?
• The Past, Present and Future of Coffee Branding—Plus How to Use It
• Sights and Sounds of Coffee—Alternative Sensory Methods
• News Item—Upcycling Coffee Grounds
• Technically Speaking—What You Need to Know About LTL Freight
• Coffee Review—Darker-Roasted Coffees: Not Just Old School Anymore
• Columns: First Crack, Fresh Press and more!

September | October 2022

• Tasting the Roast Curve—Finding the Perfect Profile
• The Language of Coffee Flavor—A Century of Tasting in Review
• The Waiting Is the Hardest Part—How Processing Methods Affect Ideal Resting Times for Roasted Coffee
• The Road to Net Zero—Coffee Companies Pave the Way with Carbon Offsets
• Technically Speaking—Why We Can Stop Worrying About Extraction Yield in Cuppings
• Coffee Review—Brazil Naturals: Tradition and Innovation
• Columns: First Crack, Fresh Press and more!

November | December 2022

• 19th Annual Roaster of the Year Award—Micro and Macro categories
• Go with the Airflow—Contextualizing Fan Speed and Convection in Roasting Equipment
• 2023 Industry Directory—A comprehensive company listing

January | February 2021

• Illustrative Roasting—Using Sample Roasting to Capture the Big Picture
• Engineering Coffee—The Food Engineer's Role in the Coffee Industry
• Evolving the Concept of Specialty Coffee—Part I: Green Coffee Quality
• News Item—The Discovery (or Rediscovery) of the Yemenia Genetic Group
• Technically Speaking—Post-Harvest Processing Methods and Effects on Coffee Aroma and Flavor
• New Column: Roaster Roundup—People Profiles
• Columns: Coffee Review, First Crack, Fresh Press and more!

March | April 2021

• Making Their Own Way—How the Pandemic Fostered a New Wave of Start-Up Roasters
• Revisionist History—Black Brazilians and the Past, Present and Future of the Coffee Trade
• Evolving the Concept of Specialty Coffee—Part II: Roasted Coffee Products and Cafe Operations
• News Item—Coffee Amid the Changing Climate: How Adaptive Capacity Can Help
• Technically Speaking—The Rise of Specialty Instant Coffee
• Roaster Roundup—People Profiles
• Columns: Coffee Review, Flamekeeper, First Crack and more!

May | June 2021

• Buy Less to Do More—Sourcing Through Partnership and Planning
• Grinder Alignment—An Evaluation of Consistency, Cupping Settings, and the Impact of Roast Degree
• Whom Does Transparency Serve?—The Ethics of Data Collection in Specialty Coffee
• News Item—Coffee, Land and Race in Central America: New Books Explore the Divergent Paths of El Salvador and Costa Rica
• Technically Speaking—Sustainability in Coffee Production and Processing
• Roaster Roundup—People Profiles
• Columns: Coffee Review, Flamekeeper, First Crack and more!

July | August 2021

• The Professionalization of Coffee Processing—Researching at “Expert Level”
• Whom Does Transparency Serve?—Identifying a Living Wage Reference Price, Part II
• The Rise Of Artisanal Roasting In India—Bringing Specialty Coffee into the Mainstream
• News Item—Saving a Species: The Revival of Liberica Coffee
• Technically Speaking—Light Roast, Dark Roast and Somewhere in Between
• Roaster Roundup—People Profiles
• Columns: Coffee Review, Flamekeeper, First Crack and more!

September | October 2021

• 2021 Roasting Business And Salary Survey—Insights on Coffee Roasting Businesses and Employee Compensation
• Specialty Coffee In Bolivia—The Growth of an Industry
• Financial Sustainability—Increasing Coffee Quality Through More Equitable Financing for Coffee Producers in Indonesia
• The Perfect Package—Selecting the Right Packaging for Roasted Coffee
• Technically Speaking—Roasted Coffee Product Specifications
• Roaster Roundup—People Profiles
• Columns: Coffee Review, Flamekeeper, First Crack and more!

November | December 2021

• 18th Annual Roaster of the Year Award—Micro and Macro categories
• The Coffee Roaster’s Tool Kit—Essential Equipment and Resources for Commercial Coffee Roasters
• 2022 Industry Directory—A comprehensive company listing

January | February 2020

• New redesign with larger format!
• Quality Variations—Defining and Measuring Quality in Coffee From Production to Preparation
• Gender Equity in the Coffee Value Chain—What Companies Are Doing to Close the Gap
• News Item—The Amazon Rainforest Fires and the Impact of Climate Change on Coffee
• Technically Speaking—Grading Green Coffee for Physical Defects
• Columns: The Spark, Coffee Review, Flamekeeper, First Crack, Fresh Press and more!

March | April 2020

• Working with the Government—Permits and Emissions Requirements for Coffee Roasters
• Feedback Loop—A Dialog Between Roasters and Producers on Green Coffee Evaluation
• Can the Coffee Crisis Be Fixed?—The “Price” of Coffee, History and the Situation Today
• News Item—Roast Summit: First Time’s a Charm
• Technically Speaking—The Decaffeination Process
• Columns: Coffee Review, Flamekeeper, First Crack and more!

May | June 2020

• Adventures in Coffee Processing—Experimenting With Innovative Techniques
• Roasting Plant Continuity Planning—Developing the Plan
• True to Taste—An Exploration of Production Roast Evaluation
• Can the Coffee Crisis Be Fixed?—An Analysis of Proposals on the Table
• News Item—Fair Trade, Fairtrade and Coffee
• Technically Speaking—Inoculation in Post-Harvest Processing
• Columns: Coffee Review, First Crack, Fresh Press and more!

July | August 2020

• Flavor Development—The Relationship Between Time and Color in Coffee Roasting
• A Measure of Control—The Importance of Establishing a Quality Control Program
• Cooperative Advantage—What Do Cooperatives Mean for Farmers, Roasters and Consumers?
• News Item—Feminist Ecology and Sustainability of Life: Inside Las Diosas Cooperative in Nicaragua
• Technically Speaking—Using Organic Acids as a Training Tool
• Columns: Coffee Review, First Crack, Fresh Press and more!

September | October 2020

• Bourbon’s Botanical Origins and the Evolution of Laurina—The History of Cultivation on Réunion Island
• Roasting Plant Continuity Planning—Approving and Preparing to Enact the Plan
• Storage, Samples and Shipping—The Crucial Role of the Green Coffee Warehouse
• News Item—The Impact of Covid-19 on the Specialty Coffee Value Stream
• Technically Speaking—Understanding the Potential in Your Coffee Roasting Machine
• Columns: Coffee Review, First Crack, Fresh Press and more!

November | December 2020

• 17th Annual Roaster of the Year Award—Micro and Macro categories
• Heating Things Up—An Introduction to Thermodynamics in Coffee Roasting
• 2021 Industry Directory—A comprehensive company listing

January | February 2019

• Exchange Is the Only Constant—The Evolution of Ethiopia’s Commodity Marketplace
• Baked Beans—Observations on Water Content During Coffee Roasting
• Nine Myths About Coffee Farmer Development—A Closer Look at “Relationship Coffee” in Indonesia
• News Item—Capturing Kona: Preserving the Big Island’s Coffee Heritage
• Columns: Technically Speaking, Coffee Review, Flamekeeper, First Crack and more!

March | April 2019

• The Learning Curve—Ancillary Education for Coffee Professionals
• Is Your Food Safety Plan Complete?—A Primer on Hazard Analysis and Risk-Based Controls
• The Journey to Sell Coffee in Peru’s Northern Highlands—A Photo Essay
• News Item—Building Value Through Processing: CQI’s Q Processing Program
• Technically Speaking—Demystifying Roast Analysis: Colorimeters Versus Spectrophotometers
• Columns: Coffee Review, Flamekeeper, First Crack and more!

May | June 2019

• Can You Taste the Roasting System?—Matching Roasting Profiles on Different Machines
• What Your Broker Wishes You Knew—A Guide to Being a Responsible Green Coffee Buyer
• Exposure to Volatile Organic Compounds—Understanding Risk Assessment
• Coffee Prices in Crisis—Price Discovery Beyond the “C” Market
• Yeast in Fermentation—Developing Solutions for Coffee Processing
• The Bond of Coffee—Coffee Consumption in Ethiopia
• Columns: News Item, Technically Speaking, Coffee Review, Flamekeeper, First Crack and more!

July | August 2019

• The Lasting Impact of Coffee Leaf Rust—Past, Present and Future in the Fight Against Fungus
• Is Freshness Specialty Coffee’s Line in the Sand?—What We Know About Coffee Staling
• What it Takes to be Crowned Craft Coffee Roaster of the Year—A Retrospective of Past Award Winners
• News Item—Can Coffee Producers Find a Voice Through Social Media?
• Technically Speaking—Understanding Total Dissolved Solids in Coffee Brewing
• Columns: Coffee Review, Flamekeeper, First Crack and more!

September | October 2019

• The Sensory Evaluation of Coffee—Sensory Science Principles in Action
• Quality of Life—The Relationship of Seed Viability to Cup Quality in Green Coffee
• All the Coffee in China—Consumption, Growth and Yunnan’s Focus on Quality
• Ensuring the Future of Coffee in El Salvador—New Federation Offers Hope to Next-Generation Farmers
• News Item—The Guardians of the Sierra Nevada de Santa Marta
• Columns: Coffee Review, Flamekeeper, First Crack and more!

November | December 2019

January | February 2018

• Understanding GMOs—Genetic Engineering and the Future of Coffee
• The Complexity of Cupping—Ensuring Accuracy and Credibility Through Alignment and Calibration
• The Fight Against Coffee Pests—Recent Scientific Research
• News Item—The Power of the Cooperative: How One Co-op Is Helping Antioquia Reclaim Its Prominence
• Columns: A Life in Coffee, Coffee Review, Flamekeeper, First Crack and more!

March | April 2018

• Physical Analysis of Green Coffee—What to Measure, Record, Track … and Why
• Forge Your Own Path—Five Keys to a Successful Career in Coffee
• Managing the Nitty Gritty—Cleaning and Maintenance in the Roastery
• News Item—Hibrido de Timor: An Espresso Unicorn or Coffee’s Climate Savior?
• Columns: Coffee Review, Flamekeeper, First Crack and more!

May | June 2018

• Heat and the Roasting Machine—Redesigning the Legacy RP218 Course
• Spectroscopy Illuminated—A Practical Approach to Determining Roast Development
• Developing Themselves—Washing Stations and Women’s Empowerment in Rwanda
• Elevate Your Training Game—Is SCA Premier Training Campus Certification Right for You?
• The Effects of Total Water Hardness on Coffee Extraction—An Evaluation Using Espresso, Chemex and Syphon Methods
• Columns: News Item, A Life in Coffee, Coffee Review, Flamekeeper, First Crack and more!

July | August 2018

• From a Dark Shadow Cast—The Long Road from Coca to Coffee in Colombia
• Universal Truths of Coffee Sourcing
• Pick Your Packaging—A Comparison of Green Coffees Shipped in Different Packing Materials
• News Item—Growing California’s Coffee Production: Clean Cultivation Moves from Cannabis to Coffee
• Columns: A Life in Coffee, Coffee Review, Flamekeeper, First Crack and more!

September | October 2018

• Venture Capital for Roasting Companies—Finding the Right Partner to Grow Your Business
• Unlocking the Mystery of Cold Brew—A Deeper Look Into the Chemistry
• The Challenges of Being a Coffee Roaster: Old and New
• The Data Revolution—How Simple Steps Can Yield Big Results
• News Item—Saveur du Kivu Going Strong: Fourth Annual Event Sees Increased Participation and Support
• Columns: A Life in Coffee, Coffee Review, Flamekeeper, First Crack and more!

November | December 2018

• 15th Annual Roaster of the Year Award—Micro and Macro categories
• Strong Black Coffee—Why Aren’t African-Americans More Prominent in the Coffee Industry?
• 2019 Industry Directory—By category and by company name
• 2004–2018 Article Index—By topic and by issue

January | February 2017

• Building a Mid- to Large-Scale Specialty Coffee Roasting Plant—A Practical Approach to an Epic Challenge | Part 1 of 2: Preparing to Work
• Vertical Integration—Successful Case Studies from Brazil and Sumatra
• Roasting for America’s Hospitality Industry—Weighing the Challenges, Risks and Potential Rewards
• News Item—Exploring Rapid Growth in Chinese Coffee
• Columns: A Life in Coffee, Coffee Review, Flamekeeper, First Crack and more!

March | April 2017

• Building a Mid- to Large-Scale Specialty Coffee Roasting Plant—A Practical Approach to an Epic Challenge | Part 2 of 2: Getting to Work
• Fermentation in Coffee Processing—A Scientific Overview
• Harvesting the Value of Processing Methods—A Marketing Opportunity for Roasters and Farmers
• News Item—Developing a Common Approach for Gender Equity
• Columns: A Life in Coffee, Coffee Review, Flamekeeper, First Crack and more!

May | June 2017

• A Game of the Mind—Mitigating Biases in Sensory Evaluation
• “B” a Force for Good—B Corporations Take a Holistic Approach to Sustainability
• The Cost of Financially Sustainable Coffee Production—A Study by Fair Trade USA and Cornell University
• Stick to the Plan—Why Roasters Shouldn’t Buy Coffee Off the Cupping Table
• Under Pressure—Balancing Barometric Pressure in the Roastery
• News Item—State of Progress: Myanmar Continues to Improve Quality and Production
• Columns: A Life in Coffee, Coffee Review, Flamekeeper, First Crack and more!

July | August 2017

• Bigger and Better—How Coffee Businesses Plan and Sustain Healthy Expansion
• All About That Plan—Developing a Strategic Coffee Buying Plan
• The Devil’s in the Details 2.0—Using Software for Production and Inventory Control
• News Item—What a Border Adjustment Tax Could Mean for Coffee
• Columns: A Life in Coffee, Coffee Review, Flamekeeper, First Crack and more!

September | October 2017

• Our World Through a Keyhole—Understanding the Limitations of Thermocouple Readings
• Data Driven—Using Metrics to Engage and Motivate Employees
• How Clean Is Your Coffee?—Why a Destoner Is an Essential Tool for Roasters
• News Item—What Does the Rainforest Alliance–UTZ Merger Mean for Coffee?
• Special Edition of Coffee Review—Coffees From Women Producers
• Columns: A Life in Coffee, Flamekeeper, First Crack and more!

November | Dec. 2017

• 14th Annual Roaster of the Year Award—Micro and Macro categories
• The Bean Belt Revisited—An Updated Look at Global Coffee Production
• 2018 Industry Directory—By category and by company name
• 2004–2017 Article Index—By topic and by issue

January | February 2016

• Farmworkers in the Coffeelands—Improving Conditions for the Industry’s Most Vulnerable Players
• From the Shores of Lake Kivu—Specialty Coffee and the Democratic Republic of Congo
• The Food Safety Modernization Act—Are You in Compliance?
• An Eye for Coffee—The Oregon Coffee Board’s Second Annual Photo Contest Goes Global
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

March | April 2016

• Can Science Save Specialty Coffee?—World Coffee Research Works Toward the Industry’s Long-Term Survival
• Sale Pending—Navigating the Sale of Your Roastery
• Valuing Our Mid-Chain Partners—How Cost Pressures Impact Importers and Logistics Providers in the U.S.
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

May | June 2016

• A Focus on Flaws—Do You Use the SCAA’s Green Arabica Coffee Classification System?
• Family Matters—The Joys and Challenges of Working With Family
• State of Potential—Myanmar Emerges as a Specialty Coffee Producer
• Write It Up—A Practical Guide to Documenting Business Procedures
• What Goes Around… —How Coffee Waste Is Fueling a Circular Economy
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

July | August 2016

• A Place to Grow—Shared Production Facilities Ease Entry for New Roasters
• Cold Brew With Caution—Food Safety and Quality Concerns for the Growing Market
• The Path to Distinction—Nurturing Separation in Nariño
• Trade Transformation—What Changing Customs Regulations Mean for Coffee
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

September | October 2016

• The Quest for Quality at Home—Roasting Machines for the Serious Enthusiast
• Supply Crisis in Latin America—Addressing the Challenges of Today and Tomorrow
• Talk the Talk—Understanding Commodity Market Lingo
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

November | Dec. 2016

• 13th Annual Roaster of the Year Award—Micro and Macro categories
• Roast magazine's 2016 Roasting Industry Survey
• 2017 Industry Directory—By category and by company name
• 2004–2016 Article Index—By topic and by issue

January | February 2015

• La Nueva Generación Cafetera: A Photo Essay—Colombia’s future coffee growers head to camp
• The Color of Coffee—Using color analysis in quality control
• In Praise of Pen and Paper—Mastering the manual roast log
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

March | April 2015

• A Study in Roast Levels—Comparing and contrasting two coffees roasted to five different levels
• To Market, To Market—How the Kenyan coffee marketing system supports exceptional coffee
• Do You Taste What I Taste?—Improved communication around flavor is transforming the supply chain
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

May | June 2015

• A New Focus on Farm-Level Economics—Addressing the challenges facing coffee farmers in Rwanda and Burundi
• Storage Woes—The pros and cons of third-party warehousing
• A Cupper’s Journey—Four stages of development
• The Benefits of Membership—Coffee industry trade associations
• Organic Acids Revisited—Another look at discoveries in coffee chemistry
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

July | August 2015

• Bridging the Digital Divide—Introducing modern business systems at origin in Latin America
• Finding Beauty in the Blend—What’s the appeal for today’s specialty roasters?
• Is Ecuador Still Emerging?—Recent developments in the country’s coffee sector
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

September | October 2015

• Beyond Bombs and Bloodshed—Restoring Yemen’s Place in Specialty Coffee
• Strength in Numbers—Collaboration Is Key to Sustainable Development
• Quantifying the Impact of the Cup of Excellence—TechnoServe Report Details Outcomes in Brazil and Honduras
• Cultivating Success—What Agricultural Genetic Testing Can Mean for Coffee
• Marketing Deconstructed—A Guide for Specialty Coffee Roasters and Retailers
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

November | Dec. 2015

• 12th Annual Roaster of the Year Award—Micro and Macro categories
• State of the Roastery—SCAA report reveals key finance and operating data
• 2016 Industry Directory—By category and by company name
• 2004–2015 Article Index—By topic and by issue

January | February 2014

• Vertical Integration—Four coffee companies explore models for taking over new parts of the supply chain
• Hot Water—Measuring water activity in high-end, specialty green coffee—Part 1 of 2
• Paging Through the Years—A Decade of Roast
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

March | April 2014

• Tricky Business—The Market Paradox: Uncertainty Looms Over the 2014 Coffee Market
• Rise of the Machine—Mechanized Harvesting and Quality
• Force of Nature—Measuring Water Activity in High-End, Specialty Green Coffee, Part 2 of 2
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

May | June 2014

• The Bitter End—Making a Case for Chlorogenic Acid
• Weak Link—Balancing the synergy between product development, quality control and supply chain management
• Matter of Appearance—What trademark infringement can mean for a brand
• Only the Essentials—Advances in coffee packaging equipment
• Joint Venture—Examining the risk, the reward, the reality of private labeling
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

July | August 2014

• Coffee Counts—Accounting and finance for coffee roasters
• How to Be Cool—Cooling methods and their impact from roast to cup
• Fuel for Thought—The concept and imminent reality of producing fuel from coffee waste
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

September | October 2014

• What’s Old Is New Again—The reawakening of coffee roasting in the Middle East
• Direct Trade or Fair Trade?—Let’s work together for the greater good
• Three Faces of Feedback—What they are and why they matter
• Coffee Production in Myanmar—An exploratory visit reveals rich possibilities
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

November | Dec. 2014

• 11th Annual Roaster of the Year Award—Micro and Macro categories
• Roast City—A Brief History of Coffee Roasting in Portland, Oregon
• 2015 Industry Directory—By category and by company name
• 2004–2014 Article Index—By topic and by issue

January | February 2013

• The Long Pipe—Transparency and the coffee supply chain
• Unwinding the Sample Roasting Thread—How roasters manage quality in small doses
• Fighting the Good Fight—How to deal with dishonest competitors
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

March | April 2013

• The Power of Slow—Improving coffee quality by resisting the cult of speed
• Tending the Firebox—Roasting with wood
• R-Certified Coffee—Plotting robusta on the specialty map
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

May | June 2013

• Talented Tasters, Please Apply—How to recruit and develop cupels
• Exploring the Holy Grail—Geisha coffee, 10 years on
• Flavor, Magnified—Roasting strategies for espresso
• The Devil Is in the Details—Production control and inventory management
• Marching Forth—Battling the coffee berry borer in Hawaii
• Columns: Government Affiars, Firestarters, Coffee Review, Flamekeeper and more!

July | August 2013

• Smoke in the Air—An update on emissions and air-quality regulations
• Bean Counting—Business management for roasters
• A Vision for the Future—Why every company needs a plan for building a successful business
• News Item—The Roya crisis: Why roasters need to engage now
• Columns: Firestarters, Coffee Review, Flamekeeper and more!

September | October 2013

• A Day in the Life of a Coffee Roaster—A photo essay
• Cocoa and Coffee—A cross-sensory exchange
• Conveying Quality—Equipment Spotlight: Conveyor systems for roasters
• Points of Taste—Alternative cupping forms and standards
• News Item—United State of Coffee: Hawaii's bean industry moves forward
• Columns: Firestarters, Coffee Review, Flamekeeper and more!

November | Dec. 2013

• 10th Annual Roaster of the Year Award—Micro and Macro categories
• Shared Interest—Harnessing the Power of Collaboration
• 2014 Industry Directory—By category and by company name
• 2004–2013 Article Index—By topic and by issue

January | February 2012

• The New Frontier—Specialty coffee's emergence in China, India, the Middle East and Russia
• Yikes, Those Prices!—Creative coffee blending strategies to deal with higher costs
• Flow Chart—How to plan an efficient layout in a small production plant
• Recipe for Success—Collaborating with coffee producers in the Dominican Republic
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

March | April 2012

• Roast magazine's 2012 Industry Survey
• Horn of Plenty—Biodynamic agriculture and coffee
• Through the Kaleidoscope—Changing perspectives of the Cup of Excellence
• Columns: Firestarters, Government Affairs, Coffee Review, Flamekeeper and more!

May | June 2012

• The Chemistry of Brewing—How coffee transforms, from bean to brew
• A Well-Rounded Palate—A guide to The Coffee Taster's Flavor Wheel
• Roasting Science—Looking closely at your curves
• On a Mission for Change—Fair Trade USA’s new model and what it means for coffee growers worldwide
• Reflections on Coffee’s Social Life—New and old ideas on coffee bars, social interaction and the “third place”
• Columns: Firestarters, Government Affairs, Coffee Review, Flamekeeper, First Crack and more!

July | August 2012

• Are We Headed in the Right Direction—The State of Direct Business
• Crafting Collaboration—Learning From and Growing With Craft Beer
• Making Taste—An Essay on the Philosophy of Taste
• Columns: Firestarters, Government Affairs, Coffee Review, Flamekeeper, First Crack and more!

September | October 2012

• Laying It on the Table—A Look at the State of Cupping
• A Tale of Two Trips—Reflections on Producing Country Trends
• Making the Grade—An Exploration of the Q Program
• Columns: Firestarters, Government Affairs, Coffee Review, Flamekeeper, First Crack and more!

November | Dec. 2012

• 9th Annual Roaster of the Year Award—Micro and Macro categories
• Putting Your Best Face Forward—How to excel in customer service
• 2013 Industry Directory—By category and by company name
• 2004–2012 Article Index—By topic and by issue

January | February 2011

• Coffee Grading Analytics—Testing the tester
• A Label Undeserved—Proposition 65 and Coffee
• Weathering History—A 19th century roastery stands the test of time
• Restoring Haiti's Coffee Industry
• Columns: Q & A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!

March | April 2011

• The Art of the Blend—Channeling inspiration into the cup
• Deconstructing Decaf—Decaffeination processes explained
• 10 Things I Wish I Had Known When I Started Roasting—Words of advice from seasoned roasters
• Ka'u in the coffee spotlight
• Columns: Q & A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!

May | June 2011

• The Certification Conundrum—Are coffee certifications still important?
• Unbottling the Aromas of Coffee—Improving sensory skills with Le Nez Du Café
• To Have and Have Not—The struggle with sample roasting
• Lab Report—How to set up an in-house coffee lab for QC and training
• Passport to the Coffee Lands—Investing in productive origin travel
• Columns: Q & A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!

July | August 2011

• Handling the Cherry—The risks and rewards of processing methods
• Lighter Than Air—What air-quality engineering can tell us about coffee
• Espresso Evaluation—Truths, half-truths and myths from an Italian perspective
• Columns: Q and A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!

September | October 2011

• Market Analysis—Coffee markets may be ready for new highs
• Stuck in the Middle—What everyone can learn from medium-sized roasters
• Thinking Out of the Box—Unique applications for coffee and roasting technology
• Ecuador Rising: Coffee from the center of the world
• Columns: Q and A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!

November | Dec. 2011

• 8th Annual Roaster of the Year Award—Micro and Macro categories
• Find Your Niche—Six ways you can boost your bottom line with target markets
• 2012 Industry Directory—By category and by company name
• 2004–2011 Article Index—By topic and by issue

January | February 2010

• Navigating the Fickle "C" Market—Options for protecting your margin
• Put Your Money Where Your Mouth Is—Marketing super-premium & auction coffees
• Bean Around the World—How roasters are responding to customers demands & changing tastes
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

March | April 2010

• Cupping Revisited—A primer for advanced coffee testing
• Delivering Your Brand With Every Cup—How to build an exceptional coffee culture
• Nicaragua's Awakening—An analysis of terroir's impact on coffee quality
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

May | June 2010

• Seeds of Change—The birth of a new coffee economy in Burundi
• In Great Taste—The art and science of flavored coffee
• The Coffee Triangle—Building cupping skills with triangulation
• We're Talking Quality—Promoting communication between the roaster, barista and consumer
• Machinery, Ingenuity, Discovery—A history of roasting equipment
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

July | August 2010

• The Points Principle—Two perspectives on how we evaluate coffee
• Shepherding the Green—How importers work, and why roasters need them
• Spirit of Invention—The many crafts of roasters
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

September | October 2010

• In Hot Pursuit—What every business owner needs to know before purchasing a coffee roaster
• A Wholesale Success—How to set up a thriving wholesale sales business
• Mighty Roasters of a Single Pound—Building a micro-roasting business
• Coffee Conservation Award Winner—Finca El Porvenir, El Salvador
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

November | Dec. 2010

• 7th Annual Roaster of the Year Award—Micro and Macro categories
• Saying Coffee—The naming revolution
• 2011 Industry Directory—By category and by company name
• 2004–2010 Article Index—By topic and by issue

January | February 2009

• Burn It, Blend It, Ignore—The balancing act of roasting through defects
• Buy My Coffee—Notes from the fractal frontier of coffee marketing
• Taming Acidity—Strategies for espresso roasters
• New Column: Q & A—Roasting experts answer your burning questions
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

March | April 2009

• Coffee Roaster Seasoning—Unraveling the mystery
• Crema of the Crop Part II—Light vs. dark roasts
• Stalling Staling—From the slippery slope of staling to the peak of fresh flavors
• Q & A—Roasting experts answer your burning questions
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

May | June 2009

• Ad Infinitum—A gallery of coffee advertising
• More Than Just Hot Air—Make the most of fluid-bed roasting
• Adding to the Team—How to hire, train and retain your next roaster
• The Heat Is On—A roaster's guide to heat transfer
• Roasting Through the Ages—Exploring the roots of American craft roasting
• Q & A—Roasting experts answer your burning questions
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

July | August 2009

• Signed Sealed Delivered—A guide to green buying, part one
• Designer Coffee—How to enhance the character of single-origin coffees
• Starting Fresh—A packaging primer
• Q & A—Roasting experts answer your burning questions
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

September | October 2009

• Signed Sealed Delivered Part II—A guide to green buying, part two
• Logged In—How to use a roast log to improve your coffee and streamline your business
• Stack Overflow—A no-loss stack can make your roastery more efficient (and keep your neighbors happy)
• A State of Flux—Ethiopia's ECX and what it means for specialty coffee
• 4th Annual Davis Demitasse Poetry Contest winners
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

November | Dec. 2009

• 6th Annual Roaster of the Year Award—Micro and Macro categories
• The Bean Belt—A broad look at coffee production worldwide
• 2010 Industry Directory—By category and by company name
• 2004–2009 Article Index—By topic and by issue

January | February 2008

• Blending for Italian Espresso, Part I—Background and a rationale for blending
• The Secret Life of Beans—Green coffee's trip from port to your door
• Under the Microscope—Turning up the heat on acrylamide
• Detecting Defects—Plants and quakers

March | April 2008

• Blending for Italian Espresso, Part 2—A practical approach to blending
• Some Assembly Desired—Refurbishing roasters means a love of labor
• Under the Microscope—The science of browning reactions
• Detecting Defects Part 2—Processing: Overferment/sour and stinker beans

May | June 2008

• Pondering the Path to Sustainable Premiums—Buying on the road less traveled
• Not So Random Sampling—How to sample roast for best results
• For the Keeping—Storing and preserving green coffee, part 1 of 2
• Suited to a T—A tea line might be a perfect fit for your roastery
• Under the Microscope—Coffee roasting: A brief overview of chemical changes
• Detecting Defects—Processing Defects, Part 2: Defects created in the dry mill

July | August 2008

• The Brave World of Energy-Efficient Roasting—A generation of technologies saves energy and money
• Keeping It Real—Storing and preserving green coffee, part 2 of 2
• Under the Microscope—The science of coffee aroma
• Detecting Defects—Storage and transportation defects

September | October 2008

• Playing It Safe—Food safety systems, audits and vendor certifications
• Taking a Toll—What you need to know about contract roasting
• Ready to Roast—From old-school artist to modern artisan
• Under the Microscope—Tracing coffee to its roots: coffee adulteration and authentication
• Zephyr Essay Contest Winner—The Journey, by Lorraine Walker

November | Dec. 2008

• 5th Annual Roaster of the Year Award—Micro and Macro categories
• Roast Magazine's First Annual Industry Survey
• 2009 Industry Directory—By category and by company name
• 2004–2008 Article Index—By topic and by issue

January | February 2007

• Roasting in Good Time—Planning a production schedule
• Wet, Dry and Everything in Between—How coffee processing affects your cup
• Make Your Mark—Creating a successful signature blend
• RoastBusters—Episode 1: Robusta and Crema

March | April 2007

• Bringing Value to Your Coffee—The relationship between what coffee’s worth and what it costs
• Fruity, Fermented and Everything in Between—How coffee processing affects your cup, part 2 of 2
• Heat Wave—The way heat transfers your beans from green to brown
• SCAA 2007 Preview
• The Firestarters—Q and A with Michael Calabrese
• Columns: Diary of a Roaster, Flamekeeper, Coffee Lab Report, Navigating Origins

May | June 2007

• Fire Fighters—Prevent your beans from going up in smoke
• Accounting for Taste—How we experience the flavor of coffee
• Brave New World—Origin countries take on roasting
• Gaining Ground—What you should know about grinding coffee
• Off the Shelf—Sell your coffee without selling out
• Going Carbon Neutral—The next step along the path toward sustainable business
• Columns: Diary of a Roaster, Roastbusters, Firestarters, Flamekeeper, Coffee Lab Report, Navigating Origins

July | August 2007

• Cracking the Phenol Code—Uncovering the mystery behind this taste defect
• The Bottom Line on Packaging—Maximizing profit through labor efficiency
• The Job of Roasting—Ergonomics and safety in the roastery
• 3rd Annual Davis Demitasse Poetry Contest Winners
• Columns: Postmaster, Roastbusters, Firestarters, Flamekeeper, Navigating Origins

September | October 2007

• Transparency Contracts—Measuring your relationships in dollars and sense
• Movin' on Up...or Not—Do you need a bigger roaster? Or just a vacation?
• The Trouble with Micro-Lots?—The pros and cons of this macro-trend
• Clean Up in the Coffee Aisle: Making grocery store sales work for you
• Why I Roast—The winning essay from the Roasters Guild Retreat Essay Contest
• Columns: Postmaster, Roastbusters, Firestarters, Flamekeeper, Navigating Origins

November | Dec. 2007

• 4th Annual Roaster of the Year Award—Micro and Macro categories
• A Family Album—Getting to the roots of coffee’s plant heritage
• 2008 Industry Directory—By category and by company name
• 2004–2007 Article Index—By topic and by issue

January | February 2006

• The Mini-C—Embracing this new coffee contract
• For the Love of Peaberry—Double your flavor with these rare delicacies
• Banking Your Green—Proper storage and handling of green beans
• Wired for Roast—Exploring coffee technology at origin
• Navigating Origins—Zambia

March | April 2006

• Estate Coffees—A new take on origin promotion
• Keeping a High Profile—Create consistent, reliable roasts with profile roasting
• Detecting Defects and Celebrating Gems—The search for the perfect green bean
• Ready for Robustas?—What robustas have to offer the specialty coffee industry
• The Information Exchange—International roasting internships
• Wired for Roast—Fine grinds to good brews: technology goes to the beans
• SCAA Preview—The 18th annual SCAA Conference and Exhibition
• Navigating Origins—Haiti
• New Column—Back to Basics

May | June 2006

• Variety is the Spice of Coffee—Geisha and other varietals
• Republic of Coffee—The Dominican republic takes a long, hard look at itself
• Neither Rain Nor Snow Nor Gloom of Night—Getting your coffee where it needs to go
• Wired for Roast—A Quick Study: Coffee earns its higher learning diploma
• Navigating Origins—El Salvador

July | August 2006

• Blending the Rules—The art and science of combining coffees
• Sample Roasting for Quality Control—Tips from the green side
• The Virtual Marketplace—Internet auctions provide a platform for the future
• Davis Demitasse 2nd Annual Poetry Contest—Read the winning poems from this year's event
• Wired for Roast—Pack Your Bags: A trip into the future of coffee packaging
• Navigating Origins—Burundi

September | October 2006

• Blowing Smoke—Ways to clean up, reduce and recirculate roaster emissions
• Crema of the Crop—Creating crema with single-estate coffees
• Not Swallowing Their Pride—Smallholders in Papua New Guinea fight for coffee rights
• Wired for Roast: Exercising Control— Understanding profile roasting control systems
• Fresh Greens—The misconception of the “eternal bean”
• Navigating Origins—Venezuela

November | Dec. 2006

• 3rd Annual Roaster of the Year Award—Micro and Macro categories
• On Good Terms—A Roaster's Dictionary
• 2007 Industry Directory—By category and by company name
• 2004–2006 Roast Article Index—By topic and by issue