If it weren't for foam, what fun would espresso with milk be? (Not very.) Today, we honor the magic of foam by sharing a few facts about its creation, its deliciousness, and why not all of it is created equal.
The theme of this year's coffee gift guide is decidedly all about exploration. Whether it's helping a brother-in-law develop a more nuanced palate, encouraging your coffee-concerned significant other to give in on the hiking trip you've been suggesting for months, or even just picking out the perfect colors for your cousin's reusable to-go cup, the gift ideas on this list will help your loved ones peek into the world beyond their regular coffee routine.
Ready to branch out from your usual lattes and cappuccinos? Try these other international coffee-and-milk drinks for a caffeinated change.
Nondairy milk can't seem to get no respect. Today we pay it some attention. Far from being the worst thing you can add to your coffee (I'm looking at you, Splenda), nondairy milk is actually pretty fascinating stuff, and it can be totally delicious in its own right.
Want to pour pretty latte designs? Here are the four most basic principles to practice.
Not all coffee is created equal, and neither is the milk that goes in it. What do the differences between types of milk mean for your morning cup?
Our morning coffee has a pretty big carbon footprint, but you might be surprised where most of it comes from.
Coffee lovers can't live on Serious Eats alone... Where else can you get a steaming cup of hot coffee news, interviews, and coffee-related art? Here are five of our favorite coffee blogs from around the web.
Are decaf drinkers really so teaseworthy? Does drip coffee really have less caffeine than espresso? Today we debunk five common coffee myths.
Do you find that your friends, colleagues, and strangers on a packed subway car try to subtly inch away from you after your morning mug is empty? Coffee breath is a real bummer. Here's what causes it, and some ways to make sure that you won't become a caffeinated pariah.
When we like a coffee, does that mean it's objectively good? How can we differentiate between quality and preference in the café (or elsewhere), and why should we have to?
If you're considering a bit of coffee gear, let us help you find the one best suited to your needs.
As summer winds down, we all go into frantic "don't take my iced coffee away yet" mode. Make the most out of these fleeting opportunities by mixing up some special cold-brew bevies.
You think it's geeky to talk about the notes of chocolate, plum, and hazelnut you taste in that single-origin coffee? Up your coffee-nerd ante with a pair of high-tech tools to quantify your brew.
Crema, that gorgeous head of amber-colored foam atop a fresh espresso, embodies the essence of the drink to some&emdash;so why might you want to scoop it off before you drink it?
When your espresso or pourover coffee isn't what you've expected, should you—and would you—be able to send it back?
You might flip over this charming little Italian coffee brewer—literally, since that's how it works.
What if you didn't have to choose between a paper or ceramic cup for your afternoon pick-me-up cup of coffee because you got to have, well, both?
Here's a list of splurges that are worth their weight in beans (or Benjamins).
Been saving up your beans in the interest of splurging on something special from the coffee aisle or the kitchen-appliance shop? Here are five expensive temptations to avoid.
Thinking about breaking into the coffee biz? Here are five gigs that have the potential to become the best part of waking up.
Ever pour yourself a nice, frosty glass of iced coffee only to discover it tastes a little...off? It might not be you, and it might not be the coffee—it might, in fact, be the ice itself.
Believe it or not, coffee competitions are important—not just for the people who enter and win them, but also for anyone who loves coffee.
Variety is the spice of life, but can it also be coffee's savior? World Coffee Research (WCR) hopes to find out, before it's too late.
The jewel in the coffee crown might have an unromantic name, but its sparkle is unmistakable: today we'll chat about the SL-28 variety from Kenya.
Though no coffee's grown there, Europe has been coffee-driven since at least the 16th century. But how did that heady liquid wind up in cups throughout the Continent in the first place?