Issue 53 - November 2012
Inside This Issue
We take a look at Hackneys Empire's cafe, as well as business advice for the family-run cafe.
Cafe Life Magazine Back Issues
Issue 54 - February 2013
Inside This Issue
We take a look at the global campaign to tackle the increasingly unsustainable culture of food waste.
Issue 55 - March 2013
Inside This Issue
We take a look at the challenges and opportunities of roasting your own coffee.
Issue 56 - April 2013
Inside This Issue
We take a look at why improving barista skills and speciality coffee demand means more is required from espresso machines.
Issue 57 - July 2013
Inside This Issue
We take a look at the favourite ways to brew coffee, as well as offer advice and suggestions to define your cafe marketing.
Issue 58 - September 2013
Inside This Issue
We take a look at how Urban Coffe Company is planning to open 'coolest coffee shop in the world'. As well as giving you information to enhance your coffee knowledge.
Issue 59 - November 2013
Inside This Issue
We take a look at a foodservice focused re-launch at Tulip. As well as the coffee machines helping to make a barista's life easier.
Issue 60 - February 2014
Inside This Issue
We take a look at the opinions and views from some top baristas. Aswell as a review from The European Coffee Symposium 2013.
Issue 61 - April 2014
Inside This Issue
Caffè Nero to open its first US coffee house in Boston, and we take a look at a Bohemian teahouse in Newcastle that is brewing up a buzz.
Issue 62 - May 2014
Inside This Issue
Lincoln & York celebrates 20 years of success, we talk to Harris+Hoole's Andrew Tolley.
Issue 63 - August 2014
Inside This Issue
A new 'green' formulation for pulyCAFF, and we discus if there is more to consider when it comes to milk.
Issue 64 - September 2014
Inside This Issue
Coffee Masters to launch at the London Coffee Festival 2015.
Issue 65 - November 2014
Inside This Issue
Espresso Italiano Champion 2014 announced and we bring you the results from the Café Life Awards 2014.
Issue 66 - February 2015
Inside This Issue
In this first issue of 2015, we report on the recent European Coffee Symposium, and our features cover food ideas, bean to cup machines and milk.
Issue 67 - April 2015
Inside This Issue
This issue’s features cover tea, soft drinks and cakes. We also report on Allegra’s recent Coffee Leader Summit.
Issue 68 - May 2015
Inside This Issue
We turn our attention to packaging, barista training and things to consider when first starting out in the coffee shop world.
How to Start & Run a Coffee Bar Volume 1
Inside This Issue
In this first issue, we offer helpful advice from the experts in the industry and provide an insight into whos doing what and why.
Issue 69 - July 2015
Inside This Issue
In this issue, we report on the recent Caffè Culture show and the very popular London Coffee Festival, and our features cover water, espresso machines and useful bits of kit for baristas and coffee shops.
Issue 70 - September 2015
Inside This Issue
In this issue, we preview the lunch! show and the inaugural New York Coffee Festival. Our features cover soup, catering equipment and marketing, and Doppio’s Arik Waiss provides a helpful guide to cold brew coffee.
Issue 71 - November 2015
Inside This Issue
Congratulations to all this year’s winners of the Café Life Awards. Our thanks go too, to all the sponsors, and all those who helped in the judging process across the country.
Issue 72 - February 2016
Inside This Issue
In this issue, we look ahead to this month’s Coffee Leader Summit in London and the very popular London Coffee Festival.
Issue 73 - April 2016
Inside This Issue
In this issue, we take a closer look at some coffee shop essentials - training, water quality and packaging. As this month sees the hosting of the London Coffee Festival at the Old Truman Brewery, we also preview this event which will mark the launch of some new coffee machines.
Issue 74 - May 2016
Inside This Issue
This month sees the annual Caffè Culture Show taking place at Olympia in London (10 and 11 May 2016), and we look forward to meeting up with many of you at the Café Culture magazine stand (A93). It’s also time to give some serious thought to this year’s Café Life Awards.
Issue 75 - July 2016
Inside This Issue
The desire to indulge in café culture is broadening, as is café culture’s ability to embrace products traditionally associated with other hospitality sectors, if our profiles of a leisure park and the potential of craft beer are anything to go by!
Issue 76 - September 2016
Inside This Issue
September’s eagerly anticipated lunch! show (21-22 September 2016, Business Design Centre, London), will be when the Café Society announce the winners of its Café Life Awards 2016 at a celebratory evening dinner to be held at the Lancaster London Hotel in Hyde Park.
Issue 77 - November 2016
Inside This Issue
As another innovative and successful café year draws to a close and embraces the festive season, we take our usual look at some special food and beverages to enable outlets to help their customers celebrate.
Issue 78 - February 2017
Inside This Issue
A number of stand-out cafés and coffee shop concepts are profiled in this issue as we turn our attention to design. We also look at milk, showcase some impressive automatic coffee machines, and provide a snapshot of some new launches.
Issue 79 - April 2017
Inside This Issue
In this issue, we preview some of the events taking place at the London Coffee Festival, as well as highlight some of the companies in attendance. With the year already picking up speed, we encourage you to consider entering the Café Life Awards.
Issue 87 - August 2018
Inside This Issue
In this issue, we indulge in what for many is the main reason they visit a café or coffee shop in the first place – namely, its ice cream, sweet treats and desserts menu. We also consider the changing nature of snacks.
Issue 80 - May 2017
Inside This Issue
Café Culture has now been renamed Café Life magazine to complement the Café Society’s Café Life Awards and further reflect the fact that the growing coffee and coffee shop sector, and all that it embraces, can increasingly be found across all types of foodservice operation.