Shared Knowledge Coffea stenophylla: Meet Coffee's Climate Challenger Coffea stenophylla tolerates higher temperatures than Arabica — and tastes remarkably similar. Could it be our answer to climate change?
better Coffee People: Gürcan Egeli Gürcan Egeli, Sales Engineer in the coffee roasting equipment industry, Türkiye. Four questions — everything the industry rarely stops to hear.
better Coffee People: Emma Markland Webster Emma Markland Webster, coffee educator, coach, and community builder, Aotearoa New Zealand. Four questions — everything the industry rarely stops to hear.
better Coffee People: Jakub Krystek Jakub Krystek, event curator and consultant, Prague, Czechia. Four questions — everything the industry rarely stops to hear.
better Before the Roast: What Happens When You Wash Green Coffee A roaster in Osaka washes his green coffee before it goes into the drum. Not as a stunt — as a question. What he found in the water, and in the cup, might change how you think about what roasting actually starts with.
better Better Means: Different Doesn't Mean Worse Discrimination in coffee isn't just a problem of bad individuals. It's a systemic function of the market. The division and segregation of coffee people is built into the structure of the system itself.
better Coffee Fermentation Needs More Microbiology. Farmers Know Too Little. Fermentation is gaining ground and driving up green coffee prices. But the trend has outpaced education — writes Natalia Ojeda, microbiologist from Colombia.
better Better Means: Stop Telling Me What I Taste Justice starts with price. Price starts with value. Value starts with words.
better Better Means: Nobody Runs This Place But Us My opinion carries the same weight as yours. They can differ. They can be flat-out opposed. But both need to be heard.
better Better Means: Stop Lying to Us About Coffee Bitter truth is better than sweet lies. The coffee market runs on narratives that feel like truth — but aren't.
Shared Knowledge Coffee Freshness Has No Date — It Has Chemistry The same coffee tasted one day after roasting and three weeks later is, for the senses, two different experiences. The reason lies not in “freshness,” but in the evolution of aromatic compounds after roasting.
Shared Knowledge From Shit to Jasmine: What You’re Really Smelling in Coffee The same molecules shape jasmine, coffee, and shit. This text is about where aroma flips from floral to fecal — and who gets to decide what we’re smelling.
Coffee People Coffee Rust and the Farmer’s Choice Coffee rust isn’t just a disease — it’s a decision farmers have to live with. This story follows one of those choices, made far from the cup, in the mountains of Nariño.
Coffee People From Headhunters to Coffee Farmers: The Bugkalot Story A coffee can be extraordinary — and still never leave the mountain. This is a story about Philippine coffee, where broken bridges, not broken trees, decide what reaches the cup.
Coffee People Agronomist — The Bridge Between Knowledge and Producers Behind every coffee farm stands someone we rarely see. This is a conversation about how coffee actually survives in the field.
Coffee People Coffee Blossoms Painted in Red Ink: The Story of a Rare Arabica Variety A rare Arabica mutation with red-tinted leaves and blossoms reveals a lesser-known side of coffee genetics and biodiversity.
Shared Knowledge The Nano World of Espresso: What’s Really Inside Your Cup Espresso is more than flavor and caffeine. New open-access research shows what really builds body, crema, and mouthfeel — hidden structures that appear and disappear during extraction.
Coffee People Buna Kela — Coffee as a Moral Ecology Coffee was never just a product. In Buna Kela, a cup is a covenant — a daily practice of peace, dignity, and shared responsibility between people, land, and life.
better This Is Why I Write About Coffee This blog begins where smooth narratives end. Not with better cups or higher scores, but with language — the kind that hides harm. Red Ink Coffee exists to reclaim words and give coffee people a voice, where silence is no longer neutral.
