Popular San Francisco Coffee Company Closes Both Cafes After Landlord Disputes Three-year-old San Francisco specialty coffee company Outset Coffee has closed both of its cafes after separate landlord disputes, one ending in a $200,196 court judgment and the other in a... https://dailycoffeenews.com/2026/10/30/popular-san-francisco-coffee-company-closes-both-cafes-after-landlord-disputes/ #landlorddisputes #sanfrancisco #coffeecompany #both #outsetcoffee #rss #feeds #linksharing #qwibbit

La Marzocco And Porsche Team Up For A 911 Carrera RS 2.7 Espresso Machine Collection This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The new 911 Carrera RS 2.7 collection by La Marzocco and Porsche. https://sprudge.com/la-marzocco-and-porsche-team-up-for-a-911-carrera-rs-2-7-espresso-machine-collection-1532478.html #carrera #collection #sprudge #rss #feeds #linksharing #qwibbit

Why temperature tracking is now important for baristas Estimated reading time: 6 minutes Key takeaways Filter coffee’s flavour changes significantly as it cools after brewing. World Brewers Cup competitors track temperature to guide judges through tasting stages. New devices like DiFluid Moment map coffee temperature and flavour together in real time. Temperature-guided service is spreading from competitions into high-end coffee shops. Water temperature has always played a key role in coffee brewing, but its role doesn’t end once extraction is complete. As filter coffee cools, its flavour keeps shifting, and how a barista manages that shift is becoming part of the drinking experience. World Brewers Cup competitors have proven that one cup can taste like several different coffees, depending on when you taste it. This approach is now filtering into cafés, where guiding a customer through temperature and flavour changes is becoming a new way to elevate service. Effectively, drinking temperature has become the latest tool baristas use, and new technology is helping them translate how flavour changes to consumers. You may also like our article on how to analyse coffee colour. Temperature is the barista’s new tool Temperature has always shaped coffee extraction, but its influence extends beyond it. Once coffee is handed to customers, temperature continues to shape their drinking experience. This is especially true for filter coffee, where a slower cooling curve gives flavour far more room to change. Sweetness and acidity become more prominent, more nuanced flavour notes are easier to detect, and bitterness starts to fade. The focus on how temperature affects the coffee drinking experience is often most notable at competitions. More World Brewers Cup competitors are bringing infrared thermometers onto the stage, tracking a coffee’s surface temperature in real time and using the readings to walk judges through the tasting experience. Rather than presenting one static flavour description, competitors narrate how a coffee’s flavour and aroma open up as it drops from serving heat toward room temperature. The same guided approach is starting to appear in coffee shops, where baristas talk customers through a similar journey. Ben Barnard at DiFluid has watched this play out from the judging side too. “There is increased discussion on whether the judges are accurately scoring coffee,” he says. “Because if they don’t know the temperature and it’s too hot when they are evaluating those middle temperature zones, then scores could be less accurate.” Temperature tracking is becoming another tool in the barista’s kit for elevating service, and DiFluid’s Moment is the latest addition. Described as a coffee flavour reference thermometer, it maps temperature and flavour together in real time, so competitors and baristas can understand how a coffee evolves from first sip to last. Every stage becomes intentional, measurable, and repeatable, rather than something described from memory. The device recently won Best New Product in the coffee accessories category at WoC Brussels, reflecting growing industry interest in tools built specifically around the drinking experience. How temperature affects coffee flavour The science comes down to how our senses process heat and flavour together. At very hot temperatures, the tongue struggles to register taste precisely, and what we perceive as flavour is mostly aroma, carried by volatile compounds that escape the cup and reach receptors at the back of the throat. As coffee cools, taste buds start to activate properly, and the sensory experience shifts from something we mostly smell to something we taste. Research backs this up with specific numbers. A 2016 study analysing Bourbon Caturra coffee found that bitterness, roasted notes, and overall intensity increased between 62°C and 50°C, while sweetness peaked around 44°C, and flavour shifted toward sweet, chocolate, and sour notes as the temperature dropped to 31°C. A 2018 study found that higher aroma levels register between 70°C and 60.4°C, a range where bitterness tends to dominate, while acidity comes through more clearly at cooler temperatures closer to 25°C. Body and mouthfeel change too, with lingering sweetness and a fuller texture becoming more noticeable once a coffee has cooled well past serving temperature. Devices like the Moment translate this data into usable information at the bar. Using infrared, non-contact measurement, it reads a cup’s surface temperature without touching the liquid, and high-precision sensing keeps readings accurate across different cup shapes and sizes. “We use a highly accurate sensor, and anywhere in that cone, it is within a degree for accuracy, so as long as the cup is centred, it will still read correctly,” Ben explains. Continuous temperature tracking then flags each new tasting window as it opens, giving competitors and baristas deeper clarity, consistency, and control over how they present a coffee. New tools are guiding the experience Tracking drinking temperature will remain a fixture at competitions such as the World Brewers Cup, but its reach is starting to extend further. Some high-end coffee shops already talk customers through how a cup changes as it cools, and this kind of structured, unhurried service fits naturally into omakase-style coffee formats, where staff have the time to guide a guest through several tasting stages. Doing this well takes attention to detail, which is why purpose-built tools are emerging to support it. The Moment tracks a cup’s temperature in real time and lets drinkers give direct tasting feedback as they go, replacing the paper tasting notes many cafes still rely on. Ben notes that training centres have become some of the most active users so far. “A lot of training centres are getting really good use out of it, because they’re using it as a teaching aid to show the different temperatures and how that changes,” he explains. Competitions are already treating temperature-guided tasting as a serious discipline. DiFluid served as the Official Coffee Flavour Reference Thermometer Sponsor for the Malaysia Open Coffee Championship, putting the Moment directly into a competitive setting where every stage of a cup’s evolution matters to the score. As more baristas treat temperature as a variable worth managing, tools built to support that shift will likely keep multiplying. What began as a competition habit is becoming a broader service standard, where understanding a coffee’s full temperature arc, not just its first sip, defines a truly considered cup. Whether through a formal guided tasting or a simple comment from a barista, walking a customer through how their coffee changes as it cools adds a layer of hospitality. As hospitality and service matter more, this kind of attentiveness may become the baseline for specialty cafés. Enjoyed this? Then read our article on analysing green and roasted coffee. Photo credits: DiFluid Perfect Daily Grind Please note: DiFluid is a sponsor of Perfect Daily Grind. Want to read more articles like this? Sign up for our newsletter! The post Why temperature tracking is now important for baristas appeared first on Perfect Daily Grind. https://perfectdailygrind.com/2026/10/coffee-temperature-tracking-baristas/ #temperature #brewerscup #worldbrewers #baristas #tracking #moment #key #difluid #rss #feeds #linksharing #qwibbit

Weekly Coffee News: FAO Grant Opportunity + Multiple Home Brewer Launches Welcome to DCN’s Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. FAO Opens Grants for Coffee Enterprises... https://dailycoffeenews.com/2026/10/30/weekly-coffee-news-fao-grant-opportunity-multiple-home-brewer-launches/ #rss #feeds #linksharing #qwibbit

Kerry Opens Massive Roasting and Extraction Plant in Pennsylvania Global taste and nutrition company Kerry cut the ribbon on a 48,600-square-foot coffee roasting and extraction facility near Bethlehem, Pennsylvania, in September, significantly expanding the company’s North American coffee production... https://dailycoffeenews.com/2026/10/29/kerry-opens-massive-roasting-and-extraction-plant-in-pennsylvania/ #pennsylvania #northamerican #bethlehem #september #rss #feeds #linksharing #qwibbit

Bodum Recalls 5.9 Million French Presses After Burn Reports Bodum USA is recalling approximately 5.9 million French press coffee makers in the United States sold during a 52-year span. The recall follows 70 reports of glass carafes breaking during... https://dailycoffeenews.com/2026/10/29/bodum-recalls-5-9-million-french-presses-after-burn-reports/ #millionfrench #bodum #unitedstates #usa #rss #feeds #linksharing #qwibbit

Tin Is In With Earnest Pursuit Coffee Roasting In New York City This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Coffee tins from Earnest Pursuit Coffee Roasting in New York City, New York. https://sprudge.com/tin-is-in-with-earnest-pursuit-coffee-roasting-in-new-york-city-1528237.html #newyork #yorkcity #earnestpursuit #coffeeroasting #sprudge #rss #feeds #linksharing #qwibbit

You Can Have Exactly One Cigarette With Your Espresso Martini (It’s Fine) This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A bar in Washington DC lets you order one cigarette with your espresso martini. https://sprudge.com/you-can-have-exactly-one-cigarette-with-your-espresso-martini-its-fine-1527696.html #rss #feeds #linksharing #qwibbit

Kilo Coffee Weighs Every Detail at New Dallas Cafe Meticulously measured approaches to brewing and service are at the center of Kilo Coffee, a new high-end specialty coffee bar that opened in September in Dallas. At the Snider Plaza... https://dailycoffeenews.com/2026/10/28/kilo-coffee-weighs-every-detail-at-new-dallas-cafe/ #kilocoffee #sniderplaza #september #rss #feeds #linksharing #qwibbit

Questions to Ask Before Buying a Used Coffee Roaster Used roasters have quietly become one of the most common ways smaller roasters and cafes get their first serious machine. They typically cost less than new equipment, they show up... https://dailycoffeenews.com/2026/10/28/questions-to-ask-before-buying-a-used-coffee-roaster/ #used #rss #feeds #linksharing #qwibbit