In the Epicurious video series “Price Points,” coffee expert Dillon Edwards of Parlor Coffee tries to guess which of two coffees is more expensive, after examining, smelling and tasting them. He also provides a bit of insight into his methods for analyzing coffee, while also breaking down roasts (dark vs. light), and waxing poetic about processing, freshness, varietals and source.

With summer approaching, your iced-drink sales may be about to take off. Iced coffee and tea, nitro coffees, blended-iced drinks (frappes) and smoothies are popular year round, and even more so as the weather heats up. You can expect your ice machine to start working overtime.

At Intermix Beverage and at countless coffee shops across the country, particular attention is paid to the quality and flavor of the coffee that goes into our lattes, cappuccinos and other espresso drinks. But the milk in espresso based drinks is an equally vital component.

As ubiquitous as they are, airpots can confound coffee shop and restaurant staff. Whether you're trying to select the right one or properly care for the one you have, this guide to using and maintaining the most common airpot designs will set you on the right path.

Being a coffee shop owner puts you in a unique position to make decisions that affect the world beyond your your front door. Consumers are increasingly making their voices heard by having their purchases speak for them, choosing one coffee shop over another because they feel that shop's values are shared with their own. When all things are equal, retailers can further distinguish themselves by investing in causes that will ultimately affect their future.

As those of you who roast your own coffee already know, freshness is everything. Coffee tastes best one or two days after roasting if stored airtight, and remains near that peak for only a few days afterward, so be sure to rotate your fresh coffee supply so that all beans are used within 10-14 days of roasting.

Coffees like Lavazza remain fresh for a year because they are packaged using a gas washing and vacuum packaging process.

After years of auditing coffee quality in coffee shops and restaurants, one brewing error consistently stands out: The grind is too coarse, resulting in an under-extracted, less-than-great pour.