Last summer, I wrote this newsletter about the challenge of roasting for different brewing methods. We ultimately preferred lighter roasts for bypass-style pour over brews,...

  As the year draws to a close and we head into 2025, there comes the opportunity to reflect on the world of coffee over...

In January, we will be releasing our first production run of instant coffee, which will be a natural processed Maragogype from Finca Hartmann in Panama....

Recently, I have been thinking a lot about the balance between pursuing new and innovative ways to approach coffee, and the craft of daily excellence—the...

  To taste a roast, you must brew the coffee. An obvious and simple statement to make. The problem is that the way you make...

I was recently being interviewed for a podcast, during which I was asked “in the 17 years you have been in coffee, what has changed?”....

  We have been utilising freezer storage for a little while now in both our cafes and roastery. In the cafes, it means individually dosing...

  I am currently in the process of writing Water For Coffee 2. Myself and Chris co-wrote the first version of this book back in...

  I came to discover the Gorongosa Project around four years ago through two cyclists that visited our Bath Cafe. Fortunately, one cyclist was keen...