-
- Article
-
- Article
All Part Of The Process
If you’re serious about your coffee, chances are you know exactly when and where your coffee was grown and roasted – but what about the way the beans were processed? This part of the coffee journey is vital in determining the final flavour of your brew but receives less attention than it deserves.
-
- Article
The Devil’s Drink
In the 16th century, advisors to Pope Clement VIII were alarmed by coffee popularity and suggested that it be outlawed to save the souls of European drinkers. Pope listened with concern and announced that he wanted to try this mysterious black liquid for himself before making a final decision. Once he tried, he just blessed it.
-
- Article
Coffee, Tea and…Coffee Tea
Coffee tea: tea blended with the dried husk of the coffee cherry and then infused in water. Pretty exotic, right? The question is if this will be a success among western countries or if it’s destined to fail.
-
- Article
Culpa Mia
While debates about health benefits and risks of coffee still go on, The Coffee Universe stands up for the idea that plain coffee or espressos have little amount of calories. Then it’s your choice what you add to it, but, please, let’s not blame coffee!
-
- Article
App-tastic
Whether you need precision timers and graphs for roasting beans, innovative recipes for espresso drinks, a safe place to record all your tasting notes or a beans-to-water ratio guide for your pour-over brew or just some coffee-fun, there’s an app for you.
-
- Article
Kenya gets to meet its own coffee (2nd part)
Coffee is a culture. There’s something about a coffee and social gathering. It makes you feel good, it wakes you up.
-
- Article
Kenya gets to meet its own coffee (1st part)
Kenyan Arabica coffee is revered worldwide for their balance and complexity. It is grown on the highlands of central Kenya: the rich volcanic soils, the right amount of sunlight and rainfall throughout the year, and a climate never too hot nor too cold, provide the precise conditions for unique coffee beans.
-
- Article
Shots on a Plane
“When I go travelling, I pack my moka pot in my backpack. But this week I took it one step further when I travelled on a flight between Glasgow and Barcelona with quite an extraordinary hand luggage: my beloved espresso machine”
-
- Article
Ready, Steady…Roast
The Third Wave brought a new-found appreciation for quality which led to all kinds of developments such as the birth of the speciality coffee shop and brew bar, a desire for quality beans produced in a fair, sustainable way and the realisation that coffee can be roasted in a multitude of different ways, producing significantly different aromas and flavours. The result: a return to micro-roasting.
-
- Article
Mocha, mocha, moka
Mocha – a word that’s Arabic in origin – comes first in line. In fact, it’s the name of an important port city in Yemen which was the heart of the world’s coffee trade between the 15th and 18th centuries.
-
- Article
Coffee Soup
I learned a new word this week. Puck. Yes, puck.
A coffee puck is the little cake of used coffee grinds that you remove from your espresso machine portafilter after you pull a shot.In an ideal world they’re dry and flat and slip out whole, with a single tap. Why? Find the answers in our new article. -
- Article
Other People’s Coffee
Tired of watery and coffees at my family and friends places, I decided to take my own essential coffee paraphernalia around.
Are those moments of caffeine ecstasy worth the embarrassment and ridicule my coffee snobbery sometimes causes? Here I tell you my experience! -
- Article
Say Hello, Wave Goodbye
Coffee has been roasted and ground and brewed and drunk and enjoyed for hundreds of years. The first hipsters, complete with funky little beards, were, in fact, 9th-century Ethiopian goats with a fondness for coffee cherries.
Should this be considered the first wave of coffee?
