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The article discusses the origin of coffee and its culture in Costa Rica as discovered by Dariusz Lewandowski, a tourist. Their are some of the famous sites for production of coffee in Costa Rica such as Tarrazu, Brunca and Orosi and only Arabic coffee are allowed to produce in these areas whereas in Sumatra, robusta coffees are also available. Costa Rican coffee families are dependent on coffee for their income. The Naranjo is also known for its strong coffee culture.

The article focuses on how the Cup of Excellence, an auction program can improve the livelihood of farmers in the Central American coffee growing nation as shared by Susie Spindler, Executive Director of the Alliance for Coffee Excellence. Guatemalan coffee is the famous area of Central America coffees. Antigua coffees are well-known and highly rated. The auction premiums helped to bring a more sustained focus on quality with a new warehouse, a new wet mill and new cupping labs.

The article presents the views of James Hoffmann, founder of Square Mile Coffee Roasters regarding various aspects related to coffeehouses. It is mentioned that traceability and transparency are the trends enjoyed by Hoffmann. Also discussed by him is the interaction of customers in the coffeehouse with professional coffee makers referred to as baristas and the effect of technological innovations in the coffeehouses is also mentioned by him.

The article profiles Andrea Illy, chairman of the Ilycaffé company, which is a $320 million coffee roasting and retail company. A discussion of the company's history, which began in the port city of Trieste and Illy's dining, coffee drinking and lodging preferences while traveling around the globe is presented

Presents a biographical account of the life of Howard M. Schultz, chairman and chief executive officer of Starbucks Coffee Company. His childhoods; Disappointments; Successes; Personal background; Educational background; Career; Transformation of Starbucks from an 11-store chain that roasted and sold beans in bulk into the leading retailer of specialty coffee in North America.

The article information on several alternative brewing methods for coffee making from barista Hayley Palk of Barista & Cook located in Waterloo, Sydney, New South Wales. Among the methods include the espresso, the aeropress, and the cold drip. It mentions the benefits, challenges, and the equipment of coffee brewing including the customisation, the conveniency of the method, and the use of coffee chamber.

The article provides information on institutions that offer coffee training courses in Australia. They include Danes Specialty Coffee Institute (DSCI) in Brookvale in Sydney, New South Wales, Genovese Coffee in Annandale, New South Wales, and Veneziano Coffee Roasters Barista Training School, which has locations in Melbourne, Victoria and Brisbane, Queensland. The program courses offered by Veneziano include "Intro to Espresso," "Latte Art" and "Brewing Fundamentals."

The author explores what is described as the hard workers of espresso blends and how ordinary coffee can turn into extraordinary. Topics discussed include the origins of Brazilian beans, his conversation with José Francisco, the General Manager of Monte Alegre Estate in Southern Minas Gerais, and the developing Brazilian microlots, citing the differences between microlots Pântano, Fazenda Freitas, and Naimeg.

The article discusses a report on safety of coffee processing workers from the U.S. Occupational Safety & Health Administration revealing risk for the respiratory condition known as popcorn lung to the industry workers and developed a webpage http://sh-m.ag/lYfgGQp featuring interim recommendations.

The article focuses on the educational and training programs offered to coffee professionals in Australia. Topics discussed include the jobs available to coffee professionals, the Danes Specialty Coffee Institute offering methods and subjects designed for baristas and coffee professionals and Genovese Coffee offering the Specialty Coffee Association of Europe (SCAE) coffee diploma modules.

The article offers the author's view on his caffeinated zebra designed coffee. It mentions that the animal pattern led to his success at the 2015 Pura Australian Latter Art Championship of the Australian Specialty Coffee Association (ASCA). An overview of the steps for creating the pattern as well as barista Shinsaku Fukuyama is also presented.

The article profiles Sasa Sestic of Ona Coffee shop and his victory at the World Barista Championship (WBC) in Australia. It mentions that Sestic won the tournament through his coach Hidenori Izak who was the winner of the competition in 2014 and gave him the encouragement towards his success. An overview of his involvement in the Australian Specialty Coffee Association (ASCA) Australian Barista Championship is also presented.

The article offers the author's view on coffee chains and the quality of their service in Australia. He mentions their contribution to the growth of the coffee industry in the country. He also notes the need for training talented coffee professionals as well as points out 2015 World Barista Champion Sasa Sestic.

The article reflects on growth and expansion of the coffee industry in 2016 as reported by the New Zealand Specialty Coffee Association (NZSCA) and mentions the plans of the industry in 2017. Topics discussed include acknowledgements to the customers, suppliers and staff for their support; consolidation and increase of roasters in the industry, and launch of calendar of events including Latte Art workshops, Flavours Workshop and New Zealand Cup Tasters Championship.

The article announces the winners of the 2015 Northern Region Barista Championships including Tim Sproule of Tim Adams Specialty Coffee, Matt Holmes of Veneziana Coffee Roasters and Danny Andrade of Extraction Artisan Roasters.

The article offers the author's view on the developing career of coffee specialists in New Zealand. She mentions that the occupation is poorly recognized and chosen by few people. She also notes the techniques she developed based on the book and video of David C. Schomer who is the founder of the Italian coffee store owner Vivace Epresso.

The article announces that James Craig was appointed as head of the Zest Specialty Coffee Roasters shop.

An introduction is presented in which the editor discusses various reports within the issue on topics including 2015 World Barista Champion Sasa Sestic, head judge Ross Quail and the coffee industry in Australia.

The article reports on World Barista Champion (WBC) Sasa Sestic and his talents.

The article focuses on the coffee roaster professionals in Australia. It is mentioned that earlier that was no benchmark in the coffee industry for the qualification in coffee roasting. Information on Master Roaster educational courses by the organization Specialty Coffee Association of America (SCAA) which have three levels with various modules is also mentioned.

An introduction is presented in which the editor discusses various articles within the issue on topics including customer service, attitude of coffee professionals referred to as baristas and coffeehouse Café Bouverie.

The article offers information on the online webinars launched by Coffee Logic, an internationally certified coffee education provider in Australia. The author mentions that the webinars provide an opportunities for baristas to become certified, particularly with the Barista Guild of America's (BGA) Barista Certifications. He states that the certification is important to recognize a barista's skill and knowledge level in making coffee.

The author discusses the process of creating a solid staff model that enhances the coffee business. He states that he worked for about 60 to 70 hours and managed the assigned responsibilities. He proposes to enforce policies and to trust staff as a business owner. He suggests for selecting the right people and for providing customer service.

The article announces several employee appointments and resignations at the coffee industry in 2014 including Joseph P. Simrany's retirement, appointment of Doctor Leonardo Lombardini at World Coffee Research and resignation of Colonel Leonard Waterworth from the Port of Houston Authority in Texas.

El artículo presenta un informe acerca de la compañía peruana Café Femenino. La autora describe la política de igualdad en la producción de productos de café de esta empresa, la cual emplea a mujeres peruanas. También se provee una lista de algunos impactos de Café Femenino en la vida de las mujeres de Perú, incluyendo aporte económico a la familia, programas de salud y experiencia de trabajo.

The article focuses on the opening of Teavana Fine Teas + Tea Bar in New York City by coffee company Starbucks Coffee Co., commitment of the company to hire veterans and active duty spouses, and the integration of several veterans working in the company on its website. The first Teavana location is opened on October 24, 2014 while the second one is in November 19. The hiring of the veterans is part of Starbucks' anticipated future of 500,000-person global workforce.

The article reports that Nick Clark, a barista champion from New Zealand, has won fifth place in the World Barista Championships in May 2013 in Melbourne, Victoria.

The article focuses on Vishal Dhiman, a barista from Australia-based coffee shops operator Muffin Break and grand finalist in the 2013 Foodco annual barista competition who aims to be crowned as Australasia's best barista in Sydney, New South Wales in July 2013.

The article reports on the acquisition of Gold Cup Coffee Service, Inc. by Aramark Refreshment Services on July 30, 2008. Gold Cup Coffee Service will be the service name but Aramark will operate the business and the employees will be integrated. Gold Cup Coffee was a provider of office coffee service which started in 1971. The company has a customer base of 6,500 with more than 40 delivery routes.