Coffee is at a critical moment, and our columnist is looking to the future without confidence – because confidence is what got us here. It’s time for a better solution
Have you ever stood on the edge of a cliff and looked down? For most of us, it’s a vertigo-inducing moment. The thrill of the height, the depth of perspective, the sinking feeling in your stomach, the cold chill of the risk.
After a momentous decade, UK speciality coffee stands on the edge. There’s a sense that our tomorrows may be more challenging than our yesterdays, and that despite our achievements, there’s still much work to be done. Having learned our craft, honed our stories and developed our style, it’s increasingly clear that the status quo is unsustainable. As a result, we are suffering a collective moment of uncertainty.
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Esta historia es de la edición Issue 39 de Caffeine.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
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