WHAT COMES AFTER WORLDS: REFLECTIONS OF A TECH JUDGE (3/3)
What the World Barista Championship taught Jaimee Noh even after the competitions came to an end. The World Stage was not the finish line. It was a milestone. After serving...
FELIX'S BLOG
TEN YEARS TO THE WORLD STAGE: THE MAKING OF A WBC TECH JUDGE (1/3)
How Jaimee Noh became Canada’s first World Barista Championship Tech Judge As the 2026 SCA Brewer’s Cup approaches this Friday, we wanted to look back before we look ahead. Late...
SWISS WATER® DECAF EXPLAINED: SPECIALTY COFFEE, MINUS THE CAFFEINE
The gentle process that removes caffeine without compromising flavour, aroma, or origin. Decaf coffee should never mean giving up quality, intention, or precision. The Swiss Water® Process is a chemical-free,...
MOUNTAIN WATER DECAF EXPLAINED: NATURE'S APPROACH TO REMOVING CAFFEINE
How pure glacier water gently extracts caffeine while preserving coffee integrity. Decaffeination does not have to involve chemicals or harsh processing. The Mountain Water Process is a natural, water-based method...
SUGARCANE DECAF EXPLAINED: UNLOCKING ETHYL ACETATE (E.A.) COFFEE
Your guide to Ethyl Acetate (E.A.) decaffeination, the natural process that keeps your coffee specialty-grade. The world of coffee is full of complex science, and the most confusing topic for...