Sifting through the sediment
SEASONAL COFFEE
SONGYUE GESHA
CATALYST COFFEE ROASTERS
Over the past year we’ve tasted the Gesha coffee varietal grown in a variety of origins – but expectations were particularly high for this Gesha from Taiwan. Happily, it shone brightly in both our cupping and home brewing. This coffee has a champagne-like vibrancy and overflows with complex flavour, especially tropical fruits (with mango prominent), honey and orange blossom. It fairly sparkled in the mouth and caused audible gasps of pleasure at times.
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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
Caffeineâs 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 Festivalâs first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year Iâm giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldnât just be an afterthought to accompany dessert, it should be the dessert â but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long â 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?
Itâs just one of the elements you need to know about if youâre going to roast coffee successfully, as Edgaras JuÅ¡ka explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work â and in some places the two are in perfect harmony, says Phil Wain
