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News
Setting the stage
Over the past few years we have spent half of our time theorizing about how to best serve speciality coffee, putting a spotlight on flavour...
Milk as a coffee collaborator
You could be forgiven for making the assumption that our shop would be anti milk; indeed we do recommend our filter offerings without milk. Steamed...
Bottled coffee and freshly brewed wine
There is a saying I often use when trying to explain the challenges of speciality coffee. The quip uses wine as a reference point and...
Romanticism
Lets not beat around the bush, I am romantically involved with coffee. I adore the smells, the tastes, the sights, the sounds, the processes and...
“Isn’t it all essentially subjective, just a matter of taste?”
The above statement is made quite often when discussing coffee. Although not strictly untrue, it is also not reflective of the reality of the field....
Blonding- An archaic approach to understanding espresso
Lately I have been asked a lot about blonding in espresso. How do I feel about it? Well, I don’t feel much about it...
The communication of flavour
‘What does this cup of coffee taste like?’ To communicate about taste successfully it is essential to consider how flavours are most commonly perceived, bearing...