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Pour over vs. immersion or bypass vs. non-bypass?
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,...
End of Year Highlights: 2024
As the year draws to a close and we head into 2025, there comes the opportunity to reflect on the world of coffee over...
We made some instant coffee
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....
Innovation versus maintenance—a podcast conversation with Chris Deferio
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...
The Challenge of Roasting for Brew Methods
To taste a roast, you must brew the coffee. An obvious and simple statement to make. The problem is that the way you make...
17 Years in Coffee, What's Changed?
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?”....
Our Evolving Freezer Menu
We have been utilising freezer storage for a little while now in both our cafes and roastery. In the cafes, it means individually dosing...
The Impact of Water in Coffee
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...
Mozambique: Journey to Colonna
I came to discover the Gorongosa Project around four years ago through two cyclists that visited our Bath Cafe. Fortunately, one cyclist was keen...