CATEGORIES

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

White Gold

It’s worth seeking out the best-quality white tea, says Mei Leaf’s Don Mei

The Classic British Bake Off

As the UK heads back to the 1970s, Tim Schilling joins the retro party by creating this trio of pre-EU desserts with a coffee twist

Seasonal Coffee - Fausto Romo - Pharmacie

Sifting through the sediment

Little Cups Of A Coffee Classic Tiramisu

There are a few classic coffee desserts gracing the pages of this issue of Caffeine, so I thought it was about time I stepped up to the challenge of an age-old favorite: tiramisu. I called in some expert advice to help with the job, namely a close family friend who is married to a wonderful Italian man and – I imagine largely thanks to an Italian mother-in-law – makes a mean tiramisu.

Alt-Milks On Test

Non-dairy alternatives to milk have seen a huge rise in popularity, but which work best with speciality coffee?

A Match Made In Hemp

CBD, an extract of cannabis, has been touted as a revolutionary new dietary product that could be the perfect partner for coffee. Anna Sulan Masing investigates

A Coffee Revolution In Yemen

Qima Coffee is improving lives by bringing top-quality techniques and new business practices to the war-torn Middle Eastern country

Box Of Delights

Banish all memories of terrible coffeeflavoured chocolates with Caffeines curated selection. Phil Wain dons his hair net.

Mocha Chocolata Ya Ya!

Chocolate and coffee have a natural affinity. Phil Wain showcases just how special a mocha can be

Honey, I Shrunk The Coffee Shop!

Intimate, personal and friendly, small cafés offer an entirely different coffee experience. Phil Wain visits some of the best to find out how they work.

Coffee, Sourdough & Sea Salt Semifreddo

Coffee, sourdough & sea salt semifreddo.

Got Milk?

You know where your coffee comes from, but what about the milk in it? Anna Sulan Masing reports on a growing movement towards quality, sustainable diary.

Coffee & Chill

Pair artisan ice cream with coffee for a refreshing, summery taste sensation.

WTF - Is White Tea?

Each issue, Caffeine answers those questions you thought were too silly to ask. In Part 3, to kick off our tea special, Hannah Ruth gets to grips with white tea

Not All Doom And Gloom

Climate change is having an effect of the world of coffee – but not in the way you might expect, as James Hansen reports

Eyes In The Sky

Discover how one woman is using drone technology to improve the lives of Kenyan coffee farmers

Trouble At mill?

A lack of access to quality wet mills can hamper the production of speciality coffee. But, as Phil Wain discovers, there are solutions

WTF Is Speciality Coffee?

Every barista gets asked the question, but how do they answer? Karolina Kumstova from European Coffee Trip finds out

Bean Counter

Acaia’s new digital doser is visually and technologically stunning

Test The Waters

Choosing the right water treatment can make all the difference to a cup of coffee, as Tim Ridley explains