If your drip or any other pour-over coffee is always a 10/10, cast the first stone. That’s what I thought. After all, every barista not once has wondered what went wrong. These situations happen both at home and in cafés. At the end of the day, you need a separate recipe and an individual approach to each coffee. Coffee works with us more or less, that’s just the way it is, but there are many tried and testes rules that let you correct the brewing mistakes and the unpleasant taste sensations that spring from them. Before we strip that away, let’s focus on the factors that affect the quality of ..read more

A story like from Hollywood – the leading man lives a happy and carefree life until a dangerous and life-threatening accident forces him to reflect deeply on the world. While Bryan Pape was lying in the snow in 2006 with a broken femur and the realization that internal injuries could kill him within 10 minutes, two thoughts rattled in his head: ‘I should get married to my girlfriend’ and ‘if I die now, what will my legacy be?’ Today, Bryan and Rebecca are married, and the company he founded in 2010 has since donated $3.14M and over 16,000 products to 95 nonprofit organizations in 26 countries ..read more

Some accessories are beautiful and stylish, others are very practical and functional. Products rarely combine both of these features. The Fellow brand proves that it is actually possible – they offer a modern, practical design that is elegant, minimalist and eye-catching. The American brand has been delighting us with its coffee products for almost ten years. How did it all start, and what’s so unique about the Fellow start-up? Fellow brand has been created by Jake Miller, an American marketing specialist. During his MBA studies at Stanford Graduate School of Business, Miller signed up for a c ..read more

There’s a saying ‘pop up like mushrooms’. We’d rather say ‘pop up like the cafés on Praga’, because it continues to amaze us how fast coffee spots sprout up on the map of the Warsaw’s Praga district.  Praga residents can finally enjoy good cafés on ‘their’ side of the Vistula, and the left-bank residents have more and more reasons to hop on the tram and see how delightful – and tasty! – their city is from a slightly different perspective. This is where you run away from the crowds, stroll dreamily along Stalowa Street, peek (with some caution) through the gates where time has stopped and ..read more

Not a few percent, not a few zlotys, but the entire profit from selling each coffee, nearly PLN 50,000 (over 10,000 EUR) for the whole batch, will be donated to the Polish Humanitarian Action. We are extremely grateful that thanks to the donation from Bero Polska, Coffeedesk, HAYB, Autumn, LaCava, Kafar and Story, we have been able to create together a 100% non-profit project. I did not expect that I would ever happen to co-organize a coffee project in which coffee will be the least important element – you will not find its description on the package, you won’t even read about the flavor notes ..read more

Infusing coffee with flavors has been a hot topic for some time, generating a lot of discussion in the industry and dividing the coffee community into supporters and opponents of the process. We have collected the opinions of many industry experts who roast and sell coffee in various countries and we come to the rescue with a solid portion of knowledge. Feel free to read and draw your own conclusions, I hope you will be able to form your own opinion about infused coffees based on the information below! Traditionally, coffee is processed in one of three ways: wet, dry and ‘honey’, which is in-b ..read more

A hint of lemon, orange refreshment, green apple taste. The acidity in coffee sparks off controversy among many coffee drinkers, who often find it revolting. What is acidity? Is there the light and the dark side of the force? What does it go with? Or perhaps you shouldn’t drink it? Perhaps it is what it should be? Coffee is the seed of the coffee tree fruit, which, like various other fruits, has some acidic notes. This flavor is a natural characteristic of the coffee seed. However, there are different kinds of acidity. In the black brew you will find pleasant notes of orange, lemonade, fr ..read more

During the Third Wave Coffee Revolution, many café-goers felt confused after entering the coffeehouses which served specialty coffee.  Americano, espresso macchiato or cappuccino have disappeared from the well-known “Italian classics” menu and have been replaced with drips, batch brew and… flat white. What is behind the mysterious name of this milk based coffee, how to make a flat white and what is the secret of the coffee that has stolen the hearts of thousands of coffee lovers? Flat White – What Coffee Is It? Flat white is a 150 ml milk based coffee prepared from a combination of a doub ..read more

Probably everyone who has interest in coffee (or actually drinks it) and orders it from Coffeedesk has noticed that the coffee industry has been developing dynamically in the recent years. And that is in every way: from culture and community, all kinds of geeky equipment that facilitates and develops coffee brewing, right down to the bean itself. The processing is also developing, which can be a sore issue (Diego Bermudez is into it), and the constantly growing numbers of varieties are improving too. As a result, the list of coffee producing countries is also getting longer. Geek Knowledge. St ..read more

Coffee is by far the most popular source of caffeine – out of all drinks which naturally contain caffeine, coffee is the most caffeinated one. If we want to wake up quickly and effectively, we usually reach for a cup of the black brew. However, there are times when we need something else –  where to look for caffeine besides coffee beans? What other drinks have a stimulating effect and what to drink instead of coffee? Before we start, it’s important to remember how much caffeine coffee has. Check out our articles: How Much Caffeine Actually Is in Coffee?! – PART I  How Much Caffeine ..read more