The art of the Chemex and making our morning coffee
The first coffee of the day is always something to be savoured. Find out how we make ours extra special using a Chemex to produce rich, complex flavours to help kick-start the day.
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Latte levy: Is the coffee industry better placed to make an impact?
Will the latte levy tackle the root cause of the issue? We take a look at the ethical alternatives to charging for plastic coffee cups in our latest blog.
Why no coffee is better than bad coffee at your industry event
Here at The Barista, we’re firm believers that if you’re going to serve mobile coffee at your event, you better make it great coffee. Find out why in our blog.
When is specialty coffee not specialty coffee?
‘Specialty coffee’ is everywhere right now. But as the term is used increasingly, how can you be sure that you’re getting the quality that is claimed?
One Commodity or Two?
I would happily drink espressos with no sugar and enjoy the different tastes and aromas that the coffee gave, however, when I got a break in service and made myself a latte, I always found myself adding two sugars. I started to ask myself why I do this and why so many people have their sugar sachets opened and ready before their coffee has even been made yet, let alone tasted it?