Choosing the right water treatment can make all the difference to a cup of coffee, as Tim Ridley explains
Humans may be 60% water, but good old H20 is an even more essential part of coffee. It makes up more than 94% of an espresso and 98% of brewed coffee. So it’s not surprising that baristas have been paying increasing attention to the quality of the water they use.
There is growing recognition that the mineral composition and alkalinity of water greatly affect a coffee’s flavour. As a result, baristas have sought to optimise their water for taste. It is also necessary to treat water to protect coffee making equipment from the damage of water deposits such as limescale, particularly hot water boilers such as brewers and espresso machines.
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Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
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Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
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SEASONAL COFFEE
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Michelle and Rob Comins explain how tea can be a force for good
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We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
