ORIGIN
HUILA OR WON’T YA?
Of course you huil. Huila is delicious. It’s very likely you’ll have sipped many a cup from this luscious region before, delighting in its rich, brown sugary sweetness and stone […]
A BRIEF HISTORY OF BOURBON
When a description of the widely produced coffee varietal Bourbon begins with “It’s a tall variety characterized by relatively low production, susceptibility to the major diseases (of leaf rust, berry […]
COFFEE IN TIMOR LESTE
Timor Leste has a turbulent history, and one I know very little about. This should be surprising considering how close a neighbour Timor Leste is to Australia, but also considering […]
THE ROBUSTA PARADOX
We humans are complex structures of synapses and neurons, buoyantly held together by a moist, floppy mass, draped over some sticks and wrapped up in skin. These neurons zapping around […]
Making coffee for the Christmas crowd
If you are a barista, you may have made the mistake of spending the holidays with a group of friends or family whilst being a barista. As all your friends […]
IT’S THE VIBE (IT’S VOLUMETRICS)
There is a romance that surrounds coffee, an Italian classical soundtrack, steam dancing from the ceramic cup that nestles snugly in your hand while you languidly brush the flaky croissant […]
Blended Treasure
Blend’s are a roaster’s bread and butter, their cappuccino. We nerd out on single origins (nothing wrong here) and their flavour profile, altitude, extraction methods, varietals geekery, but where oh […]
WAR AND COFFEE: THE YEMENI SPECIALTY SCENE
It’s a hard reality that the specialty coffee we drink, we work with, love, is largely produced in countries and communities perpetually in the midst of turmoil. It could be […]
MONSOON MALABAR PROCESS
How good is discovering new food combinations by accident. Like making toast with avocado on one slice, and vegemite on the other, licking the knife – and realising it should […]
Roasted Potatoes. So Good. Roasted Coffee That Smells Like Potatoes, Not So Good.
It’s mid-morning at the cafe, the sun is shining, people are happily milling around staring off into the middle distance with the sun on their backs, waiting on their coffee […]
COFFEE FARMS OPEN BORDERS TO REFUBEES
BEES AND COFFEE SUSTAINABILITY Not long ago I heard about the diminishing bee population and how this will be catastrophic for the world as we know it. I heard that […]
COFFEE FORECASTS AND FEELINGS IN 2022
Let’s switch on our crystal balls (or lava lamps if you don’t have one) and ask it what the future holds for the coffee industry this year. After we’ve done […]
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