Year after year, the London Coffee Festival has highlighted coffee innovation, pushed boundaries, and brought the coffee community together to celebrate what we love the most. It’s been almost a decade now, and it has grown from 7,000 visitors in 2011 to a whopping 30,000 in 2019 – it’s safe to say the festival knows how to put on a show! As it nears its 10th event, we thought it was time to take a trip down memory lane to see how the festival has become what it is today.
Since its humble beginnings in 2011, the London Coffee Festival has been a mecca for coffee professionals, aficionados and enthusiasts alike. This first event saw the launch of The Lab, an exciting hub of live interactive workshops, demonstrations, thought-provoking talks and debates, a feature that has since become key to all global coffee events organised by Allegra.
Denne historien er fra Issue 42 -utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Issue 42 -utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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
