Meet the Authors Behind CoffeeHow

Andrew Chung is a café photographer and coffee culture contributor associated with Best Cafe Designs, a platform dedicated to showcasing thoughtfully designed coffee spaces around the world. Through his work, Andrew documents how café environments shape modern coffee culture, from architecture and interior design to the social role of specialty coffee spaces in urban life. His contributions add a cultural and design-focused perspective to CoffeeHow, expanding the conversation beyond brewing into the spaces where coffee is experienced.

Arne Preuss is the founder of Coffeeness.de, a European coffee publication focused on espresso machines, grinders, and brewing equipment reviews. With extensive experience evaluating coffee gear and specialty coffee products, Arne brings a structured and research-driven perspective to coffee topics. His work emphasizes practical usability, technical understanding, and clear comparison of products and concepts. At CoffeeHow, Arne contributed the article “What Is Peaberry Coffee?”, sharing insights into coffee bean development, processing differences, and flavor characteristics. His contribution adds technical depth and an international perspective to the topic.

Ellie Loxton is a specialty coffee professional with experience in digital content and coffee education within the UK specialty coffee industry. At the time of her contribution to CoffeeHow, she was part of the team at Two Chimps Coffee, where she worked on educational and customer-facing coffee content. She authored the article “What Is a Specialty Coffee and Why Should You Drink It?”, offering insight into specialty coffee standards, sourcing, and consumer awareness. Her contribution adds perspective from within a working specialty roaster environment and supports CoffeeHow’s educational coverage of coffee quality and classification.

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.