Award-winning specialty coffee roasted in the Algarve.

Washed, natural, honey, anaerobic—what do they actually mean? Henning explains how coffee is processed after harvest and why it can completely change what you taste in the cup.

I am not buying it! Coffee has a funny habit of making simple things sound complicated. Ask how to make a good cup and you can quickly find yourself reading about water chemistry, extraction percentages, grind distributions, brew ratios, pressure profiles and enough different pieces of equipment to fill a small kitchen. And some of that stuff is genuinely useful. But there are also quite a few things people believe about making coffee that simply aren't quite true. Here are f

cappuccino You have a brilliant barista. They can make beautiful espresso. They understand milk. They can produce latte art that makes everyone else behind the bar slightly jealous. Great. But what happens when they're off? This is where recipes become important. A coffee shop shouldn't depend entirely on one person's memory or intuition. A recipe creates consistency Imagine your espresso recipe is roughly 18 grams of coffee producing 40 grams of espresso in around 28 seconds