Surprising not to see any chat on socials/Sprudge/anywhere really about Bunn selling to the Ali Group.

Thank you to everyone who shared or took part. We have over 2,000 responses from 69 different countries! We'd love to get to 3,000 (because round numbers!) - sharing this further would be amazing - thank you!

How long does it take for a barista to earn enough money to buy a cappuccino in their own coffee shop? What does that tell us about different economies and coffee cultures around the world? Work in a coffee shop? We'd love your input! forms.gle/DZFThBdjWi1g...

Today's video answers a question I get A LOT: Why Does Coffee Make You Poop? www.youtube.com/watch?v=LZnA... If you enjoy this (and it's a little... different to the usual thing) then do please share it!

new newsletter today about the shortsightedness of political films and how we interpret them featuring One Battle After Another, Parasite, Civil War, Eddington, and a Marxist-Maoist essay from Jean-Luc Godard goodones.beehiiv.com/p/the-myopia...

I agree strongly with this. (Though the game of finding a sound professional's breaking point, by seeing just how incorrectly you can pronounce "lavalier" before they lose it, is quite fun)

An important thread debunking Starbucks' PSL invention claims. #CoffeeSky

The new edition of The World Atlas of Coffee is out now! (except in the USA, sorry! Coming early next month!) If you'd like to pick up a copy for yourself, or as a generous gift, then there's a few options (including the last few signed copies in the UK&US) to be found here: linktr.ee/jimseven

I wrote about Baudrillard, pumpkin spice lattes, and the increasing hyperreality of specialty coffee. #CoffeeSky www.thepourover.coffee/the-hyperrea...

New Video: Inside Espresso Pucks With A CT Scanner: www.youtube.com/watch?v=CX-a... Thanks to @lumafield.bsky.social for letting come and do silly things with serious equipment!

Today we're launching a new coffee magazine. It's called Cherry Bones! Video here: www.youtube.com/watch?v=BmwJ... Issue 1 is here: shop.cherrybonesmag.com/products/che... Our goal: interesting work (from properly paid writers and photographers), no ads, and to make a beautiful thing too.

We decided to update an old video on V60 papers, so did way too much testing and found some interesting stuff so now I have new opinions on the subject: www.youtube.com/watch?v=YY5F...

Today's video is something a little different, but I promise it is an entertaining little moment in modern/speciality coffee's history: www.youtube.com/watch?v=BfNo...

I make no apologies. (I hope the tiramisu is tasty!)

New video: www.youtube.com/watch?v=epIg...

Strange and specifc question, I know - but anyone know anyone in London who might do custom marzipan fruit work?

Today's video is about how the power, innovation and excellence in coffee equipment has shifted. It's a bit of history, a bit of equipment nerdery, and a little opinion all mixed up. www.youtube.com/watch?v=r7Yt...

Today's video is 100% entirely, very, very serious. www.youtube.com/watch?v=N4qD...

Today's video takes a look at the £60 Aldi Espresso Machine. There's no way this can be any good.... right? www.youtube.com/watch?v=zX6F...

Today's video is mostly for people starting out in their espresso journey (and, if you're already mastering your espresso it is hopefully one you can share with friends who are just getting into it!) youtu.be/MbTD42FvMVU

I don’t know why this makes me as happy as it does, but this is the chart of views for my French Press technique video over the last year. Every little peak happens on a weekend, particularly on Sundays. There is often a notable peak on Christmas Day too!

Editing a video today (because the YT team are still on holiday), and wow - I do not miss editing my videos! I have been meaning to learn Resolve, but suddenly this is making me think twice about that because I'd forgotten the pain of staring at myself and cleaning up my endless mistakes!

I don’t release recipes very often, but when I do I find it surprisingly stressful. With the Tiramisu, the immediate response from lots of people was “I’m going to make this for my whole family for our Christmas gathering!”. That’s a lot of pressure!

It's finally done, the Tiramisu recipe is here: www.youtube.com/watch?v=o3AM... As recipes go, this is reasonably nerdy - but optionally nerdy too. Somehow, after literally hundreds of tastings... I still quite fancy some tiramisu.

If you're happy to share - we'd love to get your tasting feedback on The Decaf Project Tasting (if you took part) forms.gle/44iFdEfNPc4p... (Submissions will stay open for a few weeks, because I know some folks are still waiting to find a good time to do it, or may be waiting on a delayed delivery)

I hope everyone who took part in the project had fun! It was a big and tricky project, and we learned a lot to take into any future projects/collaborative tasting events. The whole thing soaked up a lot of resource (time, money and effort), because we are trying to make something with lasting value.

The Decaf Project live tasting is going live very soon! (3pm UK time) youtube.com/live/Ahvlai5...

There is a phrase coined by the scientist and theorist Stafford Beer: “The purpose of a system is what it does”. It can give us a handy, if slightly generalised, way to view the coffee industry—and in particular, the relationship between multinational coffee brands’ marketing and their actions. ☕👇

Hey @wired.com - is there anyone on your YouTube team I could chat to about licensing/using a clip?

Today's video is the last in the series of factory tours/process explorations for The Decaf Project: www.youtube.com/watch?v=VUtU...

The next video in the decaf series is out - here's how The Sugar Cane/Ethyl Acetate Decaf Process works: www.youtube.com/watch?v=aj0A...

This is a great breakdown and overview of what's going on in coffee's market right now

Bonus chart for full context

While I’m enjoying the early Twitter vibes, it does still feel like lots of coffee folk are still missing, and so is some discussion. The fact that the commodity market price for coffee is at an all time high is going to have some significant knock on effects for everyone.

I'm in the middle of a big decaf project at the moment (www.thedecafproject.com if you're curious) - but I haven't talked much about what motivates all of this, aside from my own interest and wanting more people to be positive about decaf.