Coffee Posts 📝
Below is a list of my blog posts in the Coffee category.
How to Make a Cold Foam Iced Coffee at Home
I saw a post on Instagram yesterday by Starbucks advertising their Pumpkin Spiced Latte and a pumpkin spiced cold foam drink. Autumn must be imminent, despite my wish for the summer to go on longer. The foam drink caught my eye. At Starbucks, you can order some “cold foam” drinks which are essentially coffees with some milk foam on the top. Starbucks offers a wide range of foams and flavours but I prefer to keep my coffee to two main ingredients: high-quality, speciality coffee, and milk when I am in the mood for it.
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A theory on sour coffee and cheap grinders
NB: The espresso pictured above was absolutely delicious. It is for illustrative purposes only.
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Coffee Chat with Gillian from MAYZE Finnieston
Part of the thriving Glasgow coffee scene since 2018, MAYZE Is a speciality coffee shop that serves vegan bakes and vegetarian food. MAYZE also provides vegan and vegetarian catering services.
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Starbucks' influence on my interest in speciality coffee
I recently saw a post by Wendelien Van Bunnik, a World Aeropress Champion, on Instagram. In the post, Wendelien shares her history of drinking poor-quality coffee before discovering speciality. She ends the post with an interesting question that I wanted to write about: “do you remember the moment you discovered the pleasure of drinking coffee that actually tastes nice instead of functional?”
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Flavour attributes I like in coffee
I was recently thinking about what attributes are common among the coffees I enjoy the most. I have written about this subject before although the last time I covered it was last November. Since then, I have tried many more coffees. Not only have I tried more coffees, I have tried more unique coffees. I have sought out more distinct coffees – from those with unusual flavour notes to those from origins I have not yet tried – because I enjoy trying something new. In doing so, I have found some flavour attributes that I really like in coffee.
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Coffee Chat with Hannah from the Manchester Coffee Festival
The Manchester Coffee Festival brings together the dozens of businesses in the local coffee community for a two-day event focused on coffee. The event places a particular emphasis on creating an environment in which anyone, regardless of their background in speciality coffee, can learn about the industry.
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I was recently chatting with a friend about ordering espresso in cafes. I said that I used to never order espresso from cafes. Even as I learned about speciality coffee, I preferred to order milky drinks when I was out. I reasoned that if I was in a cafe I would prefer to have a drink that I could sip on. Also, I love milky coffee drinks so I would seize the opportunity to order one. Now, however, I am ordering more espresso at cafes.
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What do you hear when you go into a coffee shop? This question came to mind earlier today as I sat in my local coffee shop. I have entertained this question before after discussing how the sensory experience of coffee is much greater than just taste. Making coffee involves all of your senses, from touch to sight. Consuming coffee involves sight, hearing, smelling, and of course tasting. There’s even more to the experience of coffee than just the basic senses but I digress.
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Coffee Chat with Pete from Black Pine Coffee
Black Pine Coffee is one of the many independent speciality coffee shops that make up the thriving and growing Glasgow coffee scene. Black Pine Coffee serves blend of coffee they designed with The Good Coffee Cartel, retail coffee from a rotating selection of roasters, sweet treats, and toasties. In this interview, I chat with Pete, the owner of Black Pine Coffee, about what it’s like to run the store.
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A Future for Packaging With Manifesto Coffee (Barista Magazine)
Manifesto Coffee, based in Perthshire, Scotland, have been working hard for months on a problem that many speciality coffee companies face: how to package their coffee in a sustainable way. After extensive research, the Manifesto Coffee team came up with the idea of packaging their coffee in cans, a form of material that is widely and easily recycled.
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