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Issue 42: Digital Download

£2.20

Contents:
WTF… is honey processing?
Want speciality quality in an instant?
Caffeine gift guide
Reducing the carbon footprint of your everyday cup
Cognac proves an ideal partner for coffee
Coffee farmers are embracing “vertical integration”
Bitter Barista rages against Latte art smackdowns
The Spiked Orange Mocca

Full description below

Description

The Grind
The latest coffee-related news, including the season’s best beans, how tea can be a force for good, a new way to decaffeinate, a warning over bamboo cups and all the latest café openings – plus a preview of the upcoming London Coffee Festival

WTF… is honey processing?
It’s definitely nothing to do with bees. This increasingly popular process creates sweet, juicy coffees – Sierra Wen Xin Yeo explains how it works

Instant craving
Want speciality quality without all the time-consuming faff? Then these innovative products could be perfect for you

Caffeine gift guide
Stuck for Christmas present ideas? We round up some of the best products on the market for the coffee obsessives and stylistas in your life

Green coffee
Tim Ridley’s expert tips for reducing the carbon footprint of your everyday cup, from minimising waste to choosing sustainable milk

Get into the spirit
Cognac proves an ideal partner for coffee in these festive pairings that will bring a touch of sophistication to any Christmas feast

Industry news
We find out how coffee farmers are embracing “vertical integration” to boost their income. Plus Bitter Barista rages at an arty aspect of the industry that has gone too far

The caffeinated tipple
A spicy spiked orange mocha to keep the winter blues away

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