The Journal
Expert insights from our Glasgow roastery, from bean origins to the perfect brew.
A good AeroPress cup needs no gadgets and no fuss. Use 15g of medium-ground coffee to 220ml of water just off the boil, stir, steep for 90 seconds, then press steadily for 20 to 30 seconds. That is...
Roast level is how dark the beans are taken in the roaster, and it shapes taste more than almost anything else in the...
Whole beans stay fresher for longer because coffee loses aroma fastest after grinding, so beans are the best choice i...
A single-origin coffee comes from one farm, community or region, so it tastes of that specific place: Ethiopian natur...
Flavoured coffee is not automatically bad, and good flavoured coffee is not just syrup. The cheap reputation comes fr...
A coffee subscription is worth it if you drink coffee most days and care about freshness, because you get small-batch...
A cafetiere makes a full-bodied cup in about four minutes with no paper filters and no special skill. The method is s...
Better coffee at home comes down to four things: fresh, quality beans; the right grind for your brewer; a consistent ...
Flavoured coffee done properly starts with real coffee, not syrup poured on at the cafe. We Are Coffee Co infuses a n...