WTF… is Coffee Yeast
Hotels up their coffee game
An ode to the cafetiere
The best chocolate covered coffee beans
Roasting at Origin?
Caffeine Magazine back issue 44. In this issue, we explore the world of coffee fragrances with Katie Puckrik, we examine the transformation of the coffee in some of London’s top hotels. Our editor pens an ode to the humble cafetiere/french press and in the run-up to Easter we go on the hunt for the best chocolate covered coffee beans. Finally, we discuss the emerging trend of farmers roasting their own beans and exporting directly from origin.