It’s the world’s second most valuable trade commodity, and the word ‘coffee’ is always buzzing in the media and urban stories. Cafes are one of the fastest-growing segments of foodservice, and the latest serving options range from DIY espresso pods through to pour-overs and cold-drips. 

In this interview, Ken Burgin talk with Christine Cottrell from Perfect Espresso and the Coffee Education Network, about the international trends she’s observed at coffee shows, competitions and cafes in Europe, the US and Australia. She and her partner have used this research to develop the Barista Bible and a wide range of industry training modules that are used around the world.