Today, the flat white is enjoyed by people the world over. But there’s good reason to think there’s a very local history behind this special brew.
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Articles on Coffee shops
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When it comes to gentrification, Philadelphia baristas say they’re ‘part of the problem.’ But as low-wage workers, where else should they live and work?
By missing out on chance encounters and observations that jolt ‘a-ha’ moments, new ideas, big and small, go undiscovered.
Low-paid workers at both ends of the supply chain – the small farmers who grow most of the crop and the casual staff who serve you at the cafe – weren’t well off even before the pandemic hit.
For consistently great espresso, use less coffee and grind more coarsely, suggests a new study.
High streets are being taken over in a battle between specialty cafés and the
mega chains.
Top contributors
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Adjunct Senior Researcher, University of South Australia
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Research fellow, Coventry University
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Professor of Architecture and Co-Founder of Global Health Equity, University at Buffalo
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Assistant Professor of Computational Materials Chemistry, University of Oregon
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Senior Lecturer, University of Portsmouth
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Lecturer in History, University of Newcastle
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Associate Director of Instructional Design, University at Buffalo
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Adjunct Instructor of Architecture, University at Buffalo
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Professor of Sociology, Temple University
