By Lily Kubota
In issue No. 6 (2009) of The Specialty Coffee Chronicle, Mark Inman of Taylor Maid Farms outlined the discussion of single-serve brewing methods that have been sweeping the world in the café setting, a topic that was recently explored in more depth at SCAA’s 2nd Annual Symposium in the session Single Serve Part II – Boutique Market Applications. As Inman pointed out in his article, the single-serve concept is not new, unique or revolutionary, but as is clear from both sessions, this movement doesn’t show any signs of slowing down—the strong momentum that remains around single-serve brewing methods is now being bolstered by new energy and interest. To read the rest of this article, subscribe to The Chronicle or become a member today! If you’re already a Chronicle subscriber or member, please login.
