You roast too dark

There it is. One of the most often thought, but least often spoken things in coffee.  It is unsaid because it is a phenomenally self righteous thing to say, because it assumes a correct roasting degree.  Roasting too dark is roasting badly.  ”Darker than what?” you may well ask, and this is something that has


My current iced coffee method

A few people were asking on twitter about my iced coffee method (technique seems a little too much promise for something so simple). I’m still trying to work out cold brewing (i.e. brewing using cold water), and since I read Peter Giuliano talking about the Japanese iced coffee method that has been a method of


Read this blog (post)

If you aren’t already reading/subscribing to David Walsh’s blog then this post should be incentive enough. The Other Black Stuff – At odds with unevenness We should (as suggested on twitter) try to convince David to join the coffee world, because if someone outside of coffee can teach us this much and share this much


My favourite menu

It isn’t often that a menu fills you with joy.  The current menu at Prufrock, however, does make me very happy, and probably a bit jealous at the same time.  There is so much I like about. First of all – the simplicity.  How can you not like a menu with only 5 items? Secondly


The change when coffee cools

My last post on this generated some amazing comments, for which I am very grateful.  It has also meant I’ve been talking about and thinking about the change in flavour when coffee cools quite a lot recently. Something dawned on me – I can’t think of another beverage that goes through such a huge change.


Coffee with Tim Wendelboe (book)

While at Caffe Culture/WBC Tim Wendelboe very kindly gave me a copy of his book that has just been translated from Norwegian to English.1 Footnotes:In terms of full disclosure – I didn’t pay for this book, and Tim is a friend.  That doesn’t mean this isn’t a great book though! [↩]


UK Coffee Week

I know it is a little way off but I wanted to write something about the upcoming UK Coffee Week.  You can get a good idea of who is behind it, what the goals are, and what the first project is from the website. I am involved as a trustee of the Allegra Foundation, and