Instagram is awash with perfectly lit shots of latte art and on-trend cafés with bare brick walls and wooden counters, but does it really have anything to add to the speciality coffee culture? Chloë Callow is unconvinced
Check out the latest episode of the Caffeine Show
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 Fourth episode in our new series of YouTube videos
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.
The Third episode in our new series of YouTube videos
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.
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
There’s an undeniable romance to the humble spring lever espresso machine. It’s a romance that you can actually taste in the cup, says Hoi Chi Ng
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
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?
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