This issue sees Caffeine Magazine turn Four years old. We kick off with the latest news, views and brews. We discover what it's like to work from a coffee cart in London's bustling Borough Market and preview the 2017 London Coffee Festival. Our attention then moves overseas to Zurich where we drink the best coffee the city has to offer and adopt the European tradition of eating charcuterie and drinking coffee. Lastly, back in the UK we check out the coffee scene in North Yorkshire in the very traditional town of Harrogate.

In this issue, we're doing all things Christmas! From Safia Shakarchi's showstopping chocolate and espresso pavlova, to Tim Ridley's coffee, cognac and snacks pairing for the ultimate after-dinner treat. We are also bringing your our season's gift guide, including the must-haves for the coffee geek and stylista in your life. 

In this issue, we take a deep dive into CBD coffee and whether it's worth the hype. We also put lots of alternative milks to the test to see whether they work well in coffee. For the foodies, we have recreated 3 old school desserts and given them a coffee twist.

In our summer issue, we pair delicious artisan ice cream with three tasty coffees for the perfect summer treat. We also take a deep dive into Viennese coffee culture and see how it has changed over time.  Other features include a reusable cups test, small cafés and our regular instalment, the Caffeinated Tipple.

In this issue, we're celebrating ten years of speciality coffee in the UK! Looking back at a decade of exponential growth, we also look to the future  with World Coffee Research leading the way in bringing sustainability into the coffee farming world. In this issue we also round up the season's latest  cold brews, we tuck into some delicious ice cream sandwiches and sip on some cracking iced coffee concoctions. 

This is our 2019 London Coffee Festival issue! Issue 38 covers all things caffeinated - high coffee, a Michelin-star approach to speciality coffee, the world of caffeinated plants and much more!

In this issue, we take a deep dive into alternative lattes, the rise of the yoga cafe and cafes with a unique character that are keeping our industry alive and thriving.

What's Christmas without a celebratory tipple? In this issue, we showcase the best coffee liqueurs on the market. From classics to creative concoctions, Tim Ridley's boozy feature will leave you wanting to indulge. 
We also delve into the world of caffeinated skincare, with our editorial assistant Erin discussing five excellent coffee scrubs and why they should be on your bathroom shelf, on page 12. 
As it is the season of giving, it is only right that we share what we would love to find under our Christmas trees this year- on page 28, we bring your our ultimate gift guide for coffee-lovers. 
With 2019 just around the corner, our editor Phil speaks to experts in the industry what they think the future holds for the coffee industry. 

Chocolate production shares so much with coffee production. Both are fermented, roasted products imported to the West and both bring us pleasure. The sweet chocolate of our childhood has the ability to help us indulge in nostalgia, but chocolate can also be a healthy, complex, taste-filled experience that isn’t loaded with sugar and additives.
The chocolate industry, like the coffee industry, is beset with difficulties for producers, from low commodity prices to the use of child labour. Here at Caffeine, we wanted to celebrate those craft chocolate makers who are mirroring the practices of the best speciality coffee roasters: working in small batches, using direct trade or at least working for a better deal for farmers, ensuring specificity of single origin, and using roasting and processing techniques that emphasise innate flavour and the minimum use of additives.
Dom Ramsey of Damson attempts to define craft chocolate for us on page 16, while Aashifa Hussain and I journey into the world of fine hot chocolate on page 18. On page 28, we ask three leading London coffee shops to create the perfect mocha to show off how chocolate and coffee can work together.
Also in this issue, we set ourselves the task of revolutionising the old-fashioned coffee cream, working with one of the UK’s leading chocolatiers, Paul A Young, and Catalyst Coffee Roasters. You can see the results on page 24 and try some of the chocolates for yourself at Paul A Young’s stores. 
As we head into autumn – a time of the year when we naturally seek the comfort chocolate brings – we hope we can open your eyes to some of the special delights craft chocolate can offer.  

Summer is rolling on, and remarkably, we are gradually becoming accustomed to heat and sunshine here in the UK. And what better way to cool off than with an affogato, a uniquely simple and delicious coffee dessert. We sent our resident food specialist Safia Shakarchi out in search of great espresso and gelato combinations. What an assignment! 
In this weather, you might be looking for an al fresco spot in which to enjoy a coffee. We travelled to cafés in some of London’s most beautiful green spaces to see if they could provide us with our favourite coffee. 
After her stunning victory in Amsterdam, you could be sure we’d feature the new World Barista Champion Agnieszka Rojewska. She talked to us about what the award means to her, and the impact she hopes it will have on the fast-rising coffee scene in her homeland of Poland. 
Agnieszka is far from the only expert in this issue. Our editor-at-large, Tim Ridley, addresses a problem that’s particularly tricky in summer: ice quality. He explains why it’s so important, and what the coffee industry can learn from the alcoholic drinks sector. We also meet David Jameson of Grumpy Mule, who’s behind some of the most innovative coffee around. Our tea columnist Don Mei explores the subject of gong fu, a style of tea brewing developed in China that’s designed to maximise the experience of drinking great tea. And after Joe Brayford’s amazing coffee cocktail in the last issue, we had to invite him back and he impressed us again – this time with a tea-based cocktail. Perfect for those warm summer evenings.

In the summer sunshine – even the unpredictable British summer sunshine – thoughts turn to cold drinks. So in this issue of Caffeine we take a look at various cold coffee beverages available to connoisseurs. So make sure the ice is stocked up in your freezer and take a look inside… 
We start in the chiller cabinets. You can barely enter a supermarket these days without spotting yet another bottle, can or carton of cold brew or flavoured coffee drink, so we sent Mersa Auda to explore the world of refrigerated coffee. Discover what she found.
We’re not the only ones who have noticed that brewing beer and roasting coffee have many aspects in common. We pay a visit to Uppers & Downers Festival in Hackney Wick to sample the newest batch of coffee beers and learn about new collaborations between roasters and brewers. Talking of brewing, take a look at our new tea section of The Grind, where we persuaded Don Mei of Mei Leaf to share his views.
At Caffeine we’ve always maintained that the grinder is perhaps the most crucial element for the domestic barista; with that in mind we put three grinders for the home espresso guru through their paces. This issue also sees the launch of two new regular features: one profiling coffee shop owners, in this case Matt and Rachel Ho of Craving Coffee, and one introducing a signature drink designed exclusively for us by Joe Brayford of @todays_tipple 
Grab yourself a cold one and read on!

Coffee has an epic history and is enjoying a vibrant present, but its future is far from certain. While millions of us enjoy a cup of coffee every day, the path from crop to cup has many stages and at each point there are problems to be solved and opportunities to be realised.  
This issue of Caffeine explores the future of coffee by following the supply chain from farm to café. We haven’t been gazing into a crystal ball or trying to read the coffee grounds; instead, we’ve identified the developments, trends and people working on the issues that will shape how coffee is produced, processed, transported and consumed in years to come.
In doing so we’ve discovered inspirational stories of everyday people doing extraordinary things. Wherever we’ve looked, we’ve found people who are responsible for incredible endeavours and deserving of tremendous credit. Furthermore, they’re often continually overcoming adversity, in challenging circumstances and with limited resources. 
But whether it’s a farmer at origin, a broker travelling in the back of a pick-up truck, a worker in a warehouse or a barista in your local coffee shop, each link in the chain embodies the best of the speciality coffee industry’s qualities: a profound concern for humanity and the environment, a generosity of spirit and warmth towards others, an unbridled optimism for what can be achieved, and a passion for their product. 
So, while there are a great many uncertainties facing the coffee industry as a whole, we have high hopes for what lies ahead in the speciality sector. And we’re sure that on reading this special issue of Caffeine you’ll agree that, while none of us can be certain about our tomorrows, the future of coffee is definitely in safe hands.

The issues of gender and equality are very much in the news at the moment, we take a look at the important role of women in coffee production. Also in this issue, roasters Anabelle de Gersigny and Matt Wade take us on a coffee tour of the Middle East, looking at both its history and the recent rise of speciality coffee in many areas. 
How do you feel about the proposed latte levy?  We share Caffeine’s viewpoint on this controversial topic and put out a call for those concerned to make their voices heard. 
Have you ever thought about a career in coffee? Several leading coffee professionals had jobs in other disciplines before embarking on their current paths. We talk to eight leading industry players and ask them about their lives before the bean. Brian Williams and Amelia Hallsworth visit Portsmouth to explore its blossoming coffee scene and finally we fire our questions at Robert Peston, ITV News’ political editor.

The Caffeine Christmas issue is here. All the usual news and features for the engaged coffee consumer

Here at Caffeine, though, we’ve always been fans of autumn. The dramatic early sunsets, the gorgeous colours of the trees, the slight chill that’s best dissipated with a warm hug… If, like us, you’ve got romance on your mind at this time of year, we highly recommend planning your date in a speciality coffee shop. Apart from the excellent brews, there are many reasons to get flirty in one of our favoured cafés. With crunchy leaves underfoot and (sometimes) crisp sunshine above, autumn’s also the perfect time for strolling the city streets and seeing what caffeinated delights you can find. A great place to do this is Exeter, which 
has established an exciting coffee scene over the past few years.  Then again, sometimes you just need to find some good coffee fast – and naturally there’s an app for that! Another cause for celebration in autumn? The arrival of fresh Rwandan coffee, as Alan Tomlins of Small Batch Roasters explains.

Caffeine may be the magazine for coffee lovers, but it would be remiss of us not to acknowledge the rise of speciality tea in recent years, which is why we’ve dedicated our latest issue to the drink. Tea remains the UK’s favourite beverage, but on the whole the market in this country is dominated by commodity-quality shredded leaves in paper bags made for less than a penny each. In this issue we dive into the world of speciality Tea.

We begin with the latest news and views from the speciality coffee industry, including a roundup of the season’s best beans. Our Bitter barista gets stuck into cold brew, Origin report looks at Burundi and we try to explain Natural Processing. Our features include learning how you can taste like a pro, peeking behind the curtain of the Ethiopian coffee ceremony and why Coffee needs to get a sense of humour. We round off this issue with a tour of Cambridge and chat to BBC Breakfast's Louise Minchin on her coffee habits.

After four years, we’ve given the logo and the design a fresh new look as well as introducing a new section, The Filter, where we’ll explore origins and demystify some of the terminology you may hear. A first for us is our comprehensive State Of Speciality Coffee survey. We asked 100 people – from consumers to café owners, from baristas to bean buyers – for their thoughts on where this industry stands in 2017. One of the most contentious topics in our survey was the future of speciality pods. Our environmental guru puts the eco-friendly claims of the new pods under the microscope and cuts through the hype to bring you the facts. Elsewhere, we have a definitive guide to the best coffee in Japan’s three major cities, while our intrepid travelling reporter Brian Williams samples Belfast’s best coffee. Finally, we’ll be at the London Coffee Festival from 6-10 April, and we hope to see you there – come and say hi if you see us!

It used to be that pulling the perfect shot or roasting the perfect bean was seen as an art, but it seems that the coffee industry is looking increasingly to technology to measure and repeat each process to achieve consistent results.

The automatic drip brewer isn’t a new invention – in fact, it has been around for more than half a century – but the latest wave of machines are convenient, good-looking and able to produce a tasty cup of coffee time after time. 
Turn to page 22 to see our reviews of three of the latest to reach the market.

Technology can be used in many ways, not only to help us brew a cup of coffee but even perhaps to make coffee in the first place. On page 30, David Burrows explores the idea of synthetic coffee, made from scratch in a lab. With the challenges global warming brings, and diseases such as leaf rust threatening coffee crops, could this be the solution to our future caffeinated needs?
As much as global problems affect coffee, the coffee industry affects the world – and not always in the positive way we’d like to believe. On page 20, The Bitter Barista asks if the industry treads as lightly as we would like our customers to believe, and if we’re really in the position to save the world one coffee at a time as some think we are.

If your specialist subject is coffee, you might like to take our exam on page 18 for the opportunity to purchase one of only six bottles of Mr Black Panama Geisha left in the world. If your tastes are more modest, perhaps a coffee beer would be more to your liking. Turn to page 26 to discover the best on the market.

Lastly, on page 34, our roving reporter Brian Williams takes his ever-weakening Brexit pound and tries to buy a coffee in one of the world’s most expensive cities, Hong Kong.

As the days are drawing in we batten down the hatches and crack open the whisky and then pair it with a coffee or three. See our feature on our two favourite after dinner drinks. Following on we delve in the the world of coffee packaging and those companies making an effort to brighten up our shelves with some great design. We continue by exploring alternative milks, those plant based faux diary liquids and ask, is there any real benefits to them? Lastly we round up the best cafes in Nottingham and take 30seconds to chat with two Michelin star and TV chef, Sat Bains.

Our Summer is finally here and what's better than a delicious coffee milkshake to cool you down while perking you up!

We introduce a new regular debate feature, this issue we ask how important are coffee qualifications or can you learn it all on the internet? We travel far and wide for our cafe reviews from Cambridge to Beijing and catch up with the pillars of the coffee community in Dublin to give us their dirty coffee secrets. 

We also take a hard look at the worlds most mind altering drug - Caffeine and ask how bad is it really?  Lastly we catch up with the legend that is Dame Kelly Holmes as she faces the Caffeine 10 and we have the usual round up of coffee related news, views and brews.

Caffeine is filled with original content and is the best coffee magazine in the UK. 

Our summer issue sees us explore the new trend of cascara sodas, we test three. 

We also look at the fun and challenges of serving great coffee at music festivals and if you cant find good coffee how to brew it outdoors yourself.

As the world converges on Dublin for the World of Coffee event we take a look at the best cafes in the city. Lastly we catch up with Formula E driver Jean Eric Vergne.

Caffeine is bigger than ever with 52 pages filled with original content from the best coffee magazine in the UK. This issue sees us explore the world of speciality coffee capsules, Coffee chocolate and explore the milk industry and how it affects your daily latte. We look into how ceramicists create the perfect coffee cup and explore the middle ground between speciality and commodity coffee. Lastly we jump between the cfes of Mexico City and Reading before having a quick chat with James Hoffmann.

This issues sees the team testing out home roasting machines, visiting cafe the best cafes in Barcelona and Liverpool and our editor Checks out the best cafes to work from. The legend that is Sir Chris Hoy faces the Caffeine 10 and we have the usual round up of coffee related news, views and brews.

Like it or not, we’re hurtling towards the festive season faster than a Coca Cola truck – before you know it, 
we’ll be joining the last-minute shopping throngs on Christmas Eve. We can’t bear the thought of you grabbing 
any old bit of useless tat like it’s Black Friday, so we’re here to help with a gift guide (p30) that will thrill even the biggest coffee nerd in your life. Elsewhere this issue, best friend team The Curious Pear take us on a caffeinated 
tour of the stylish cobbled streets of Stockholm (p22), while our roving reporter Brian Williams returns to his spiritual home and shows us Cardiff’s café hotspots (p34). 
This December, you’ll be able to find the Caffeine team at La Marzocco’s Generation Coffee event in London. We’ll be hosting a Q&A panel expanding on this issue’s feature on crowdfunding and how it’s changing the coffee landscape (p26). While we’re there, we’ll be sure to catch the Coffee in Good Spirits final and the UK Latte Art Championships, just two competitions where you can see baristas going toe to toe in their chosen disciplines. You can read all about the latest competition, Coffee Masters, which takes place at the London Coffee Festival, on p16.  
This issue we’re also getting (more) obsessed with Instagram. On p18 we ponder whether it’s a positive thing for speciality coffee or if it’s dumbing the whole scene down to beautifully curated squares

This Issue of Caffeine see us delving into the history of Coffee and pastries and why they work so damn well. We explore the emerging speciality coffee scene in the Estonian capital of Tallinn and Brian jumps on the train to visit the coffee shops of York. We explore developing photography with coffee and brew up with our favourite celebrities who are creating coffee brands of their own. Lastly we catch up with the popular instagrammer @clerkenwellboyec1 

In this issue we explore the world of signature drinks, how mixologists and baristas are narrowing the gap and creating the most delicious drinks using coffee. We visit 'Relax, it's only coffee' on Old Street's Magic Roundabout and then jump on a train to the flatlands of Norwich to sample the coffee scene.
Back at Caffeine HQ we rigorously test the best home scales that money can buy and drop in on Tate and learn more about slot roasting. Finally we catch up with Game of Thrones actor Enzo Clienti and put Caffeine's 10 questions to him.

We discover the benefits of the traditional Swedish coffee break – and the best places in London to experience it. Summer is on its way and we celebrate with a trip to the cafes of Dorset. Back in London Tanya Royer checks out Stevie Perle’s latest venture, Craft London, on the Greenwich Peninsula, We take a look at how the local coffee 
shop can be a force for good and Chloë Callow heads to Brazil to see for herself how winning the Cup of Excellence can transform coffee farmers’ lives.



OUR BIGGEST EVER ISSUE
Want the skills of a trained barista to show off at home? There’s a course out there just waiting for you.
Prague’s speciality coffee scene is small but perfectly formed. We discover the best spots.
Invented in the 1830s, the vacuum coffee brewer, or syphon, is making a long-awaited comeback.
It was a long time coming, but Sheffield’s speciality coffee scene is worth writing home about.
Lastly we learn how to open a coffee shop for just £600.


Our thirteenth Issue brings a host of features including the new Coffee Masters competition, how energy companies are targeting used coffee grounds to power buses and heat our homes, the secrets behind pinning down flavours and we investigate the rise of the speciality mini-chain.

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Caffeine is a magazine championing independent and speciality coffee in the UK and abroad. Riding the "third wave" of the coffee industry, we aim to entertain and inform our readers about their daily cup of Joe. Be it espresso, filter, V60, syphon or humble French press (aka the cafetière), we want to make your home coffee experience as good as the one in your favourite coffee shop, and to share news, views and developments on the coffee scene.

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Caffeine - February - March 2017

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