New Recipe: Standard Pour over by Nick Colombo Method: Pour-over 18g coffee ground fine 324g water (199F) Set-up: - Wash filter - Tap...

Sounds like you want the whole recipe! Mixed Greens have smoked meat. And yes it has red peppers in the roast.

From data to cup—Kaleido Roasters turn Artisan metrics into real flavor, where every curve, every variable, and every roast profile connects directly to taste. #kaleidoroasters #kaleidosniper #coffeeroasting #specialtycoffee #coffee #data kaleidoroasters.ca/from-data-po...

(Yes, I've met Chris a couple of times through George Howell and at Expo. His work is fascinating when he describes it. It's just, when you tell the average smallholder farmer that some technique allows a cafe to charge $3/cup more, they look at you like you're from Mars before rationalizing it.)

From data to cup—Kaleido Roasters turn Artisan metrics into real flavor, where every curve, every variable, and every roast profile connects directly to taste. #kaleidoroasters #kaleidosniper #coffeeroasting #specialtycoffee #coffee #data kaleidoroasters.ca/from-data-po...

Classic Coffee by Nyeri Hill Farm. Arabica single origin coffee, medium roast. "Established in 1914 by the Consolata Missionaries, Nyeri Hill Farm is one of the oldest and most respected coffee farms in Kenya."

Here's an easy coffee ice cream float (soda) to sweeten this sunny spring day! For more great recipes, follow us here or check out our blog TheQueenBean.blog. #thequeenbean #coffeelover #springtime #sunnyday #coffee

I wrote about the pervasive fear of mould and mycotoxin contamination in coffee. It's pushed by wellness influencers and "clean" coffee companies as a health hazard, but it's really not that big a deal. And in the end, these fears are just another way to put downward pressure on coffee farmers.

Elephants stopped raiding farms when Thai growers switched to shade-grown coffee.Agroforestry preserved the forest, protected crops, and created a sustainable income model #Coffee #Agroforestry #Sustainability #Thailand #Wildlife #Conservation #Farming www.ecoportal.net/en/elephants...

A New Initiative To Map Coffee Farms And Fight Deforestation https://sprudge.cc/41XqE1Y

A viral raspberry danish latte recipe from Little Joy Coffee is now globally popular after being shared for free, inspiring coffee shops worldwide.

Happy #Sunday lovely Hungrys! Planning a family gathering? Try my fuss-free spatchcocked chicken - recipe: hopeyourehungry.co.uk/spatch-the-c... Beautifully bronzed, crispy topped roast chicken - perfect for sharing! Stay hungry! ;) x #bakeithappen #recipes #dinner #chicken #roastdinner

Indonesia (Sumatra) keeps showing up in our blend data. The secret backbone of so many UK espresso blends — earthy, full-bodied, syrupy. Never the star, always the support act. Sumatra fans, where are you?

Tell me your brew method and I'll tell you your personality: ☕ French press: you value simplicity ☕ V60: you're a perfectionist ☕ AeroPress: you read too many gear reviews ☕ Moka pot: you have Italian ancestry (or aspirations)

Decaf options are still shockingly rare in UK specialty. Only 11% of products in our database offer a decaf version. The specialty coffee world has a decaf problem. Decaf drinkers — do you feel underserved?

Papua New Guinea appears in more UK coffee blends than you'd expect. Roasters love it for body and sweetness. But almost nobody asks for PNG by name. The unsung hero of your morning cup?

Stone fruit as a tasting note appears in 19% of UK specialty coffees. But almost never in dark roasts. Roasting darker literally destroys the delicate compounds that create fruity flavours. Is that a trade-off worth making?

Guatemala Antigua coffee is grown in volcanic soil between three volcanoes. The mineral-rich earth gives the beans a distinctive chocolatey body with a hint of smoke. Geology you can taste in your cup. Terroir isn't just for wine.

The most flavour-diverse origin in our database: Ethiopia. Coffees tagged with everything from jasmine to dark chocolate. No other origin comes close in range. What's your favourite Ethiopian coffee right now?

Only 8% of coffees in our UK database are light roast. Medium dominates at 45%. Light roast social media is loud, but the market tells a different story. Do you buy light roast as often as you talk about it?

Good morning lovely Hungrys! Time for a coffee & a slice of my lovely Coffee & Walnut cake - recipe: hopeyourehungry.co.uk/espresso-you... Deliciously layered coffee cake layered with fluffy buttercream. Have a #delicious day & stay hungry! ;) x #bakeithappen #cake #coffee #bake #recipes

We mapped 130+ UK specialty roasters. Every single one offers at least one coffee with chocolate tasting notes. Chocolate is the universal crowd-pleaser of specialty coffee. Boring? Or just reliable?

Kenya AA doesn't mean "grade A quality." AA refers to bean size — the largest screen size. Bigger beans from Kenya tend to have more complex, bright, blackcurrant-like flavours. But some of the best Kenyan lots are actually AB grade. Size isn't everything.

Hazelnut is the second most common flavour note in UK specialty coffee. Not as an additive — as a natural tasting note. Yet most people associate hazelnut with flavoured syrups. Specialty coffee has a marketing problem. Agree?

Data drop: 62% of UK specialty coffees in our database are blends. Only 38% are single origin. But single origins get all the hype. Are blends underrated?

Interesting pattern from our data: roasters offering both Ethiopian and Colombian coffees almost always roast them differently. Ethiopian gets light. Colombian gets medium. Does origin dictate roast? Or is it just convention?

We analysed the flavour profiles of 33 coffee origins. The most diverse? Ethiopia. The most consistent? Colombia. The highest acidity? Kenya. The heaviest body? Sumatra. The most floral? Panama. The most underrated? Rwanda. Every origin has a superpower. Which matters most to you?

Think of it as MBTI for coffee. Our Taste DNA quiz analyses your flavour preferences across 6 dimensions and matches you to coffees from 2,000+ coffees. coffeepalazzo.com/onboarding Do you actually know your coffee personality?

Our database tracks 19 coffee-producing countries. Most represented: Brazil and Colombia. Most underrepresented: Yemen. Incredible coffee, almost impossible to find affordably. What's the rarest origin you've tried?

Colombia produces 12% of the world's coffee. But the stuff that reaches most supermarkets is blended commodity grade. Single-origin Colombian from Huila or Nariño? Caramel, red fruit, clean sweetness. Not all Colombian coffee is created equal.

In 2024, scientists published the first complete Arabica genome. 1.2 billion base pairs. 22 chromosomes. 39 varieties — including an 18th-century museum specimen. What they found: Arabica has dangerously low genetic diversity. The world's favourite coffee is also its most vulnerable.

If you add milk to specialty coffee you're missing the point. Discuss.

Data drop: 62% of UK specialty coffees in our database are blends. Only 38% are single origin. But single origins get all the hype. Are blends underrated?

Small roasters vs. big brands: Big brand: commodity grade, dark roast to standardise, sells on recognition. Small roaster: single-origin, roasts to highlight character, sells on quality. Supporting local roasters isn't just about taste. It's about which coffee industry you want to exist.

Monday morning coffee is not a beverage. It's a coping mechanism. What's in your cup right now?

We analysed 2,000+ coffees. The most common flavour note across UK specialty coffee? Caramel-toffee. By a mile. Chocolate is second. Berries third. What flavour note do you reach for first?

The Specialty Coffee Association's World of Coffee trade conference takes place in San Diego this weekend...

Why does Ethiopian coffee taste so different? Ethiopia has 6,000+ coffee varieties. Most countries have fewer than 10. That genetic diversity means wildly different flavours, even from neighbouring farms. What Ethiopian coffee converted you?

Office experiment: get your whole team to take the Coffee DNA quiz and compare results. We guarantee at least one argument about roast levels. coffeepalazzo.com/onboarding Who's the odd one out in your office?

Ethiopian Yirgacheffe: where coffee tastes like blueberry jam. This region sits at 1,700-2,200m elevation. The altitude slows the cherry ripening, concentrating wild sugars and fruit notes. Result: floral, fruity, complex. Nothing like what most people think coffee tastes like.

Roaster spotlight: Square Mile Coffee — co-founded by World Barista Champion James Hoffmann. Precision roasting, transparent sourcing, and some of the cleanest light roasts in the UK. Who's tried their filter coffees?

We've been matching people to coffees from 33 origins. What we're learning: → 68% who "hate light roast" love Kenyan SL-28 when they try it → Surprise match: Colombian pink bourbon for "dark roast only" drinkers → Most palates are more adventurous than people think Your Taste DNA doesn't lie.

Plot twist: your Coffee DNA might match you with an origin you've never tried. That's the whole point. coffeepalazzo.com/onboarding What's the most unexpected coffee you've ever loved?

We analysed 2,000+ coffees. The most common flavour note across UK specialty coffee? Caramel-toffee. By a mile. Chocolate is second. Berries third. What flavour note do you reach for first?

Couples quiz idea: both take the Coffee DNA test and see how compatible your coffee tastes are ☕ One of you is definitely the adventurous one. coffeepalazzo.com/onboarding Anyone brave enough to try this with their partner?

Your Coffee DNA says more about you than your star sign ever could ☕ Take the 2-min quiz and find out what your taste buds have been trying to tell you. coffeepalazzo.com/onboarding Light roast rebel or dark roast devotee?

Most personality tests are nonsense. This one is backed by data from 2,000+ coffees and tells you something actually useful. coffeepalazzo.com/onboarding What's the best coffee you've found through a recommendation?

Controversial take: Instant coffee isn't bad coffee. It's a different product entirely. Good specialty and good instant solve different problems. One is an experience. The other is caffeine delivery. Stop comparing them. Start understanding what you actually want from your cup.

Blooming isn't optional. That 30-second pause after your first pour? It's releasing CO₂ from fresh beans. Skip it and your extraction is uneven. You'll see the grounds puff up like a muffin. That's the good stuff escaping.

Dark roast is just burnt coffee. Fight me. ☕