2022 World Barista and Brewers Cup Champs, Signature Blending, and Hojicha vs. Matcha

• Here Are the Winners of the 2022 World Barista Championship & World Brewers Cup

  By Zac Cadwalader for Sprudge

  “There’s a lot to unpack in these 12 routines, and that is something we will be doing in the coming weeks as we rewatch the tape and go in-depth with the winners, but right now it’s time to take a breath and appreciate what we all just witnessed and those that brought it to us.”

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• Creating a signature blend for your coffee shop

  By Tasmin Grant for Perfect Daily Grind

  “In today’s competitive specialty coffee market, it’s important for coffee shops to stand out. One of the many ways they can do this is by roasting coffee in-store – creating a unique customer experience that also maximises coffee freshness. Coffee shops can also develop their own signature blends, which help to differentiate them from their competitors. Signature blends not only provide a consistent and repeatable flavour profile for consumers, but they can also be a unique selling point for a coffee shop.”

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• Hojicha and Matcha: Know the Difference

  By Emily Meneses for Barista Magazine

  “It’s safe to say that matcha has found a permanent place on most café menus as an alternative to coffee—but have you heard of hojicha? In Japan, hojicha is an overarching term that describes any green tea that’s been roasted. The word hojicha is derived from a Japanese verb meaning “to roast.” For centuries, the tea has been lauded for its soothing aroma, earthy and balanced flavor, and relaxing properties.”

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