Speciality coffee is often rightly described as hard to define. Some descriptions are more specific, such as a coffee that scores above 84* on the...

I mine the resources of analogy and metaphor rather intensively when talking about coffee. I do it when presenting and discussing coffee to a wide...

Expectation and goals have been a running theme in this blog and it’s a cornerstone of how we think about our coffee business, and about...

Flavour topics – part 3 In essence, these three posts have all been about the way we think of flavour; the way we consider it...

Flavour Topics - part 2   Speciality coffee, single estate farms, lighter roasts, provenance and flavour notes are a relatively new thing, an emerging approach...

Flavour Topics - Part 1 When talking of coffee, the discussion of flavour and taste are never too far away. In fact what defines speciality...

Choose a fixed recipe, dial in to that recipe and stop there. Bingo. Done. This will display the best of the coffee and, if for...

Barista – Part 3 Environments for Barista nourishment. It is interesting to wonder how our environments shape us, how we react to them, and how...

 Barista - part 2 In the last post I looked at defining the brewing role in terms of creative direction and input from the maker;...