How many of us can call ourselves a "home barista with caffeine in the blood and coffee on the brain"? When we came across this vivid definition, we..

There is a stereotype that is becoming more and more limiting for our sector, that is that when Italians go out for coffee they can only choose..

Fabio de Nittis, country partner in the Italian Barista School and Head Trainer at Moxxa, the Coffee Academy in Cologne, is more than just a friend..

Is there anything better than a glass of rum after coffee, when your eyes start to close, and your pants feel incredibly tight? A “coffee flavoured..

Let’s explore the point of view of one of Italy’s so-called ‘brain drains’, Massimo Santoro, barista and ‘coffee coach’ from the province of Pistoia..

Coffee and cocktails are two sectors that give baristas and bartenders maximum creative freedom. Two complex worlds where you can experiment, delight..

A special focus on coffee grind, a less frenetic approach and the spread of coffee culture will be the new musts for baristas faced with the..

Behind a good coffee, we can experience a wide range of aromas; each coffee offers different sensory notes, depending on the quality of raw material,..