Shaken, not stirred

Put the teaspoon down – tea is a perfect base for creative cocktails. Sophie Hudson treats her taste buds.
Photo by Gary Smith

Turn over a new leaf

If you want to fully appreciate tea’s delicate flavours, you need to know what you’re tasting – and you need to brew it right. Mike Riley offers a few professional pointers.

The new romantics

Looking for a date venue that doesn’t involve alcohol or a three-course meal? Ashley Gummerson explains why you’ll find love in a third-wave café. Photo by Joshua Ness

Rite moves

The traditional coffee ceremony is an integral part of Ethiopian and Eritrean cultures. Lani Kingston soaks up the sights, sounds and aromas. Photo by David Post

Practising the dark arts

With an increasing number of home roasting machines on the market, we investigate whether the results justify the time and effort. Photo by Gary Smith

Brews brothers

Coffee and beer, on the face of it, may not appear to share many things in common. One’s a stimulant; one’s a relaxant. One’s mostly drunk in the morning; one’s mostly drunk at night. But as we all know, opposites attract, and the marriage of these two beverages has been giving pleasure to drinkers for the past couple of decades. Photo by Bentley Creative

Imitation game

Would you buy a synthetic coffee concocted in a lab? What if it was significantly cheaper and more environmentally friendly? David Burrows dons his white coat to see what the future may bring. Photo by Gary Smith

Bringing liqueurs in from the cold

A new generation of coffee liqueurs are using cold brew to introduce a third-wave twist to cocktail menus. Flavour guru Pritesh Mody puts them through their paces. Photo by Gary Smith