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.
“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”
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.
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.
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.
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!
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?
How does the honey processing tastes like? Learn about the differences between yellow, red and black honey.
Even non-coffee experts can fully understand it and become a coffee nerd!
