Slot Machine

Having greater control over the coffee you serve is high on every café’s agenda, but starting your own roastery is an expensive and serious undertaking. Alex Stewart explores the middle ground of slot-roasting

The talents of Tallinn

Slowly but surely, the Estonian capital’s cafés are introducing new and innovative takes on coffee
to the city’s inhabitants. Douglas North searches out the fledgling scene’s leading lights. Photo by Minna-Triin Kohv

Time for fika

The Swedish tradition of fika is about more than enjoying coffee and cake – it gives us time to relax, socialise and focus on what’s important, as Anna Brones discovers.

Shake it up

Milkshakes aren’t just for children. These indulgent caffeinated concoctions, which are simple to make at home, are guaranteed to put a spring in your step this summer, says Chloë Callow. Photo by Gary Smith

A feast for the senses

Many factors work together to enable tasters to pin down the exact flavours of each individual coffee, as Claire Gordon-Webster discovers. Photo by Gary Smith

But is it organic?

We demand a lot from our coffee these days, great taste, an acceptable price and organically sourced. Maja Jaworska asks, can we really have our coffee and drink it?

Turkish delight

Photo by Gary Smith
One of the world’s most popular brew methods, the Ibrik, has been struck from the program at the World Barista Championships. And that’s a huge shame, says Chloe Callow