IS THIS THE SECRET TO CAFE SUCCESS? Over the years working in cafes or closely with hundreds of cafes and thousands of baristas, we have identified three main factors that contribute directly to café success....
“….On the drive from the airport up to San Ignacio, you pass terrain that changes every 5 minutes. There are 100s of hectares of bright green rice (arroz) grown within the valleys and above, barren...
Refresh: What is a micro-lot? It’s actually a pretty hard thing to define simply, and that’s what we love about these exotic little lots. Let’s break down the etymology first ––‘micro’ as in small, ‘lot’...
In case you didn’t know, we are off to gorgeous mountains of Peru this week to facilitate another series of flavour creation experiments.
We are all unique coffee drinkers, according to a recent report by the Institution For Scientific Information On Coffee. The June report suggests we can be categorised into 3 types (or maybe more...)Do you recognise...
The cup you choose to drink from can sometimes make or break a brew/wine/whiskey. And drinking a mind-blowing coffee out of a favourite cup is quite incomparable.Hopefully, we all agree that coffee grown, processed, sourced...
Early rising, long hours, loud and cramped workspaces, stressful time constraints, and prolonged exposure to a pre-caffeinated public.Challenging conditions for a workplace, yet baristas keep stepping out in the dark mornings to prepare amazing coffee...
Our quest to do our bit in the reduction of landfill continues, with the focus still on our hessian coffee sacks.Grab a sack and together we have reduced landfill, pat yourself on the back and...
Last month Rob McDonald put on his backpack and set off for an adventure exploring Europe's amazing rennaisance of the specialty coffee industry. Visiting myriads of boutique roasters, specialty cafes and world renowned suppliers to...