My local speciality coffee shop, Canopy Coffee, reopened two weeks ago. As part of the process, it converted itself from a small, sit-in shop to a takeaway-only operation, serving from a hatch to the right of the main entrance. You can see what I made of the new-look Canopy when I visited for my Coffee Spot Update, which is normally where I’d leave things.
However, given the current situation, with many coffee shops unable to safely open during the COVID-19 pandemic, I thought it would be useful to share what I learnt from the conversation that I had with Jonathon, Canopy’s owner, about the steps he took to reopen Canopy and the thought processes he went through.
There are lots of factors to consider when opening during the COVID-19 pandemic. Is it safe, both for staff and customers? Will it be economical? Can you stay true to your ethics and values? What compromises will you have to take in order to open? As you will see, Jonathon had to wrestle with all these issues, but if there’s one piece of advice he asked me to convey above all others, it’s not to open until you’re absolutely ready to.
Welcome to the fourth instalment of my Coffee at Home sub-series looking at the coffee itself. In Part I, I looked at the concepts of direct trade and explained why knowing where your coffee comes from is important. Part II, meanwhile, was all about blends, the art of combining different coffees in order to create a specific taste profile, which neatly leads us Parts III and IV, which are all about why coffee tastes the way it does.
In previous instalment (Part III), I introduced the idea that pretty much everything has an impact on how your coffee tastes, all the way from the farm to the roaster. I also nailed a common misconception that coffee from a certain country/region tastes in a particular way. Finally, I provided some (hopefully) useful advice on tasting notes and how to read the information on coffee packaging.
In this, Part IV, I’m looking at what, for me at least, are the two biggest factors determining a coffee’s flavours. The first, which takes place at origin, is processing, while the other is the final step before the coffee gets to you/the coffee shop, namely roasting. Hopefully, I’ll be able to unpack some of the mystery!
Welcome to the third instalment of my Coffee at Home sub-series where I look at the coffee itself. In Part I, I looked at the concepts of direct trade and why knowing where your coffee comes from is important. Meanwhile, Part II was all about blends, the art of combining different coffees in order to create a specific taste profile, which neatly leads us onto this, Part III, which is all about why coffee tastes the way it does.
So, what affects the way a coffee tastes? Well, it turns out pretty much everything. The specific bean, where it’s grown, the altitude, the amount of sunshine, how its picked, how its processed, how its roasted… And that’s all before it gets to you, where how you make throws another variable into the mix.
It’s a subject that you could write books about, so I’m not going to be able to cover everything in one blog post. In fact, I’m going to write several, starting with a quick guide on tasting notes and how to read the information on coffee packaging. I’ll also nail a common misconception while I’m at it.
Up until now, Making Coffee at Home has focusedon brew methods which I regularly use: cafetiere, Clever Dripper, AeroPress, pour-over and espresso. Today’s post is different since I’m writing about the moka pot, something which I own, but stopped using many years ago, unhappy with the results. I moved onto other brewing methods and my moka pot has sat at the back of a shelf ever since.
My interest was initially rekindled by tweets from Phil Wain (editor of Caffeine Magazine) which got me thinking that maybe I should write about the moka pot after all. I began the Making Coffee at Home series with a desire to help people make good coffee at home, particularly people who are new to making good coffee. Although I’ve tried to take you on a journey through the various preparation methods I regularly use, I know that not everyone will have the time to invest in learning a new method. Similarly, many of you won’t want to buy new coffee equipment. However, I suspect that, like me, plenty of you have a moka pot somewhere in your kitchen. So, I got my moka pot down, dusted it off and here we are…
Welcome to another instalment of my Making Coffee at Home series, where I’ve left the best (hardest?) until last. After simple guides for the cafetiere, Clever Dripper, AeroPress and (not so simple) pour-over, I’ve finally turned my attention to espresso. Just to be clear, whereas for all my other guides (including pour-over to some extent), you can get decent results with minimal outlay, this is not true for espresso. If you want good espresso, you’re going to need to spend a lot of money on both a good espresso machine and a high-quality grinder (I’d say a minimum of £500).
Now that’s not to say that you can’t made short, strong black coffee at home. You can. The AeroPress, Vietnamese cup-top filter, ibrik/cezve, moka pot and capsule machines can all make good short, strong black coffee. It’s just not going to be espresso. That said, if you’re hankering after something approaching your favourite flat white/cappuccino/latte, then you can do a reasonable job with a variety of common coffee-making equipment (see, for example, this excellent video from James Hoffman). However, what this post is all about is espresso of the sort you’d get in a good speciality coffee shop.
Welcome to another instalment of my Making Coffee at Home series. After a brief diversion to look at coffee itself, I’ve returned to coffee-making techniques. So far, I’ve written simple guides for the cafetiere, Clever Dripper and AeroPress. In contrast, today’s Making Coffee at Home isn’t focused on a single method. Instead, I’m looking at the broad category of pour-over filters, any device where you pour water over coffee grounds and it filters through the bottom.
There are many filter devices out there, made from various materials (plastic, glass, ceramic and metal) with a wide variety of designs. Pour-over is also one of the oldest coffee-making methods: the Melitta Filter, for example, was patented in 1908, making it older than the cafetiere (1929). These days, probably the most commonly recognised are the Chemex (invented in 1941) and the much more recent Hario V60 (2004).
One of the reasons I’ve left pour-over until now is that, after espresso, it’s the method I’ve struggled with the most, giving up on it for long periods. Although you can get away with making pour-over using just a kettle, filter and filter papers, this is one method where having the extra kit really pays off.
Welcome to another instalment of my Coffee at Home series, where once again, I’m looking at coffee. The Coffee at Home series aims to provide simple, practical advice on making coffee at home, although I deviated from this in Part I of my look at coffee, where I talked about the concepts of direct trade and single-origin coffee. However, this was to set the scene for what I want to talk about today, which is some advice on what to look for when buying coffee.
When I started the Coffee Spot, back in 2012, my knowledge of coffee was very limited. To me, coffee was just coffee. However, I quickly realised that it was way more complicated than that, something which can be rather daunting when you’re dipping your toe into the world of speciality coffee for the first time and trying to order some coffee on-line from a speciality roaster. To help you out, I’ll be unpacking some of the terms that I now take for granted, but which back then I found rather baffling. Having introduced you to the concept of single-origins, I now want to talk about blends, which is how the majority of coffee is sold.
Welcome to another instalment of my Coffee at Home series. I began by focusing on brewing methods, with simple guides to the cafetiere, Clever Dripper and AeroPress. I’ve also written about equipment, such as grinders and scales. However, there’s something else I want to talk about. No matter how good your equipment is, how much you perfect your technique, there’s one thing it can’t fix, and that’s the quality of the coffee.
It’s easy to assume that everyone knows about coffee, but there was a point, before I started the Coffee Spot, when I knew very little. I clearly remember the sense of bewilderment when I first walked into a speciality coffee shop (Edinburgh’s Brew Lab), looked at the menu and realised that I had no idea what it was trying to tell me.
I’ll also say, from the outset, that if you are happy with the coffee you are currently buying/making, then that’s fine. Don’t let me, or anyone else, tell you otherwise. However, if you are dipping your toe into the world of speciality coffee for the first time and are wondering what tasting notes, varietals and processing are all about, then this is the post for you.
Today’s Saturday Supplement is inspired by Mike Stanbridge, who suggested in a tweet that I should write about my coffee making methods and routine. Initially I dismissed it, feeling it would be boring, but I’ve had a rethink and, now that I’ve written it, you can decide for yourself. Who’s right: Mike or me?
The change of mind came about because of what else but COVID-19. I was thinking about people’s routines, particularly those new to working from home/working remotely, something I’ve been doing for over 10 years. So, I thought, I could write about my daily routine in the hope that it would help some people. What stopped me was the initial thought that it had nothing to do with coffee. The Coffee Spot is, after all, a blog about coffee (and travel, if you count the Travel Spot). However, the more I thought about it, the more I realised that my daily routine is my coffee routine. Hence the change of heart.
Of course, this post comes with the usual caveat. What works for me won’t necessarily work for you. Take what inspires you in this post, make it your own and feel free to ignore the rest!
Welcome to another instalment of my Coffee at Home series which has, to date, focused mostly on brewing methods, with simples guides to the cafetiere, Clever Dripper and AeroPress. However, I’ve also written about grinding coffee at home, while today I want to turn my attention to another important piece of equipment: scales.
Let’s start by answering a simple question: do you need scales in order to make good coffee? Emphatically, no, you don’t. As I’ve shown in my first three guides, you can make good coffee without scales. However, that doesn’t mean that scales should be overlooked, particularly as you get drawn further into the world of speciality coffee (warning: in case you haven’t guessed, that’s what this series is all about, drawing you slowly down the rabbit hole of speciality coffee, one article at a time, until it’s too late and you can’t back out).
Back to scales. Scales can be very useful: for example, I use them whenever I make coffee. In particular, as you approach the more specialised end of coffee making, such as pour-over and espresso, I’d argue that scales start to become essential. So, with that in mind, what should you be looking for?