Water is essential for all life on earth, however we rely on a balance of water to sustain life. Too little and we dry up, too much and we flood. Now, I know what you are asking, what does WATER have to do with my COFFEE?    Like all fine things in life, complex flavours rely on balance to really bring to life all the amazing tastes and sensations. The same applies to coffee, with its inability to cope with unbalanced or over balanced dosing. I tend to refer to coffee as being allergic to the 21st century, and if you thought hipsters were fussy about their coffee, you’ll be surpris ..read more

Coffee is often marketed as an acidic beverage, but it actually has a pH of about five, making it less acidic than beverages such as beer, orange juice, and even soda. So, when we talk about acid and coffee, we aren’t really referring to the pH level of the beverage. Here’s what we’re on to. Acidity in coffee Acidity is a central component of how coffee tastes. When coffee professionals discuss “acidity,” they are referring to the existence of certain acids that affect the taste of coffee. Acidity does not refer to the actual acid content; rather, it refers to a flavour note.  Coffee with ..read more

The world of coffee is an increasingly complex and confusing world. But there are a few things which should go without saying, but somehow get overlooked. Here are a few of them: 1. Timing is everything. The human body works on a 24 hour hormonal cycle called the circadian clock. Our bodies produce higher levels of cortisol (the hormone that makes us feel alert and awake) between 8-9am, when most people would be having their first brew of the day. Not only is having your coffee at this time unnecessary, studies show that the caffeine might interrupt your natural cortisol cycle, and lead to dim ..read more

So, you’ve mastered the Latte Art Heart (or you’re bored of trying it over and over again) and you want to move on to something a bit more challenging? Let’s introduce you to the Rosetta (Fern Leaf isn’t a fancy enough name for the young hipsters of today). The Rosetta and Heart have become the stable designs for most baristas – as well as the Tulip, but I’ll cover that another day. However, unlike the heart, you can’t really fudge a Rosetta because otherwise, it ends up looking like a lavender twig put through a blender. So, if you’ve just come across this blog before you’ve mastered the fund ..read more

Since the country’s introduction to coffee in the 1700s, Mexico has become a force to be reckoned with when it comes to environmentally friendly coffee. It’s leading farming methods have led the country to be responsible for 60% of the entire world’s organic coffee. This number should be no surprise considering the quality that comes from their delicious specialty organic coffee, such as their Mexican Grupo Terruno Nayarita single origin, which is 100% organic. Photo by Jorge Aguilar These beans are from a cooperative group of coffee farmers who work collectively to produce consistent a ..read more

The History of Mexico’s Coffee Industry Mexicos coffee industry began in the 1700s when Spanish colonists introduced the first coffee plants in Veracruz. Despite crops being successful, the attention soon turned to more profitable industries and the leaders of coffee production became the local indigenous communities. This shift from large plantations to small, family-owned farms had an impact on Mexicos coffee industry that can still be seen today, with most of the countries coffee production being owned by smallholder farmers, many of which have been family-run establishments that go back ma ..read more

Read Time: 2 minutes The Nanopresso, a fairly recent coffee invention that allows you to make high quality espresso wherever you are, has taken off in popularity. Keep on reading to find out everything you need to know about the Nanopresso! What is a Nanopresso? A Nanopresso is basically a condensed, portable way of creating an espresso shot without needing a full espresso machine, anywhere you are. You pump a small amount of hot water through ground coffee to create espresso. It’s commonly taken camping by coffee-connoisseurs who can’t go the weekend without a cup no matter where they are ..read more

READ TIME: 1-1.5 minutes You may have come across this coffee called “Panama Geisha” once or twice, and been blown away at just how expensive it is. But what you may not know is that it’s absolutely worth every cent you’d pay for it. Why, you ask? Keep reading to find out! Panama Geisha coffee is incredibly rare, grown in Cordillera, Chiriqui on the Baru Volcan National Park. Technically, these beans didn’t actually originate in Panama – they started their journey in Ethiopia before travelling to Kenya, then finally on to Panama, which is the only place you’ll find them nowadays. These beans ..read more

Read Time: 2 minutes Filter/drip coffee brewing has been insanely popular for over a century now, and for some very good reasons. The coffee brewed from this method tastes incredible, and it’s very easy to do. Click the image below for a step by step video guide on how to brew filter coffee! What is a Filter/Drip? In simple terms, a filter or drip coffee brewer (the terms are generally interchangeable) is a brewing method that consists of pouring hot water on coarsely ground coffee. This then drips through the filter and into a cup or pot over a few minutes. The coffee made from a filter/drip ..read more

READ TIME: 3 MINUTES Burundi is a beautiful East African country sandwiched between Rwanda, Tanzania and the Democratic Republic of the Congo. After many ups and downs in the coffee industry, today you can find more than 800,000 families involved in coffee growing across the country with each smallholder farm growing around 250 trees.  History Burundi first saw coffee cultivation in the 1930s, whilst the country was under Belgian rule. During this time, coffee was seen as a cash crop, meaning it was produced purely for profit. Most exports during this time went to Europe. Whilst under Be ..read more