coffee how

Editorial Team

Meet the Authors Behind CoffeeHow

CoffeeHow is built around practical coffee education, structured product evaluation, and hands-on brewing experience. Our articles are written and reviewed by contributors with real experience in coffee, equipment, and sensory evaluation. We aim to publish content that is useful, transparent, and grounded in real-world testing rather than recycled general advice.

Hands-on brewing experience Structured testing approach Transparent editorial standards Contributor expertise matters
Andrew Chung

Andrew Chung

4 articles

I live in Sydney and I do a lot of cool things like being an architect, taking photographs, designing websites and I also love drinking coffee. I started the site bestcafedesigns.com. It's about how cafes are becoming popular around the world. Over 40 people, including architects, photographers and writers, help me run it.

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Arne Press

Arne Press

1 articles

Arne Press is a co-founder of Trustona Media Limited. He has more coffee than blood running through his veins. In fact, he loves coffee so much that he started Coffeeness, which is an online resource where people can learn more about buying, storing, brewing, and enjoying coffee.

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Sasha Pavlovich

Sasha Pavlovich

142 articles

Sasha Pavlovich is a coffee expert, barista, and coffee educator with hands-on experience in specialty coffee. She helps readers understand coffee beans, brewing methods, roast profiles, and coffee gear through practical, experience-based guidance.

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Why author transparency matters at CoffeeHow

We believe coffee content should clearly show who wrote it, what experience they bring, and how recommendations are formed. That is why we maintain public author pages, editorial standards, and methodology-focused content across the site.

Are you a coffee professional, educator, or experienced contributor?

We welcome collaboration with authors who bring real expertise, practical insight, and a strong point of view grounded in experience. If you work in coffee, equipment, roasting, brewing, sensory analysis, or café operations, we’d love to hear from you.

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