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.
This story is from the Issue 37 edition of Caffeine.
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This story is from the Issue 37 edition of Caffeine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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SEASONAL COFFEE
Tea with purpose
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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
