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January 4, 2019

In a world of bewildering complexity, simple solutions can be a refreshing change. And I'm only talking about coffee!

The Hario Mizudashi has four pieces and a simple clean style. The 600ml version (tested) has an RRP of $30.95, with a 1 litre version available for $33....

October 24, 2018

Is a flat white just a latte, but with less froth? Is a cappuccino the same the world over? And why does a piccolo latte look so much like a long macchiato?

Welcome to the sometimes confusing world of espresso.

If you're bewildered by the coffee menus in y...

May 4, 2018

In 2009, I had the opportunity to be coached by a World Barista Judge. I learnt something that day that was so controversial that I kept it secret for years.

If I asked you about the technical requirements for an espresso shot, what would you say?

We coffee obsessiv...

February 7, 2018

If the US market is anything to go by, SA is facing an invasion of cold brewed coffee. Starbucks and Dunkin Donuts report that 24% of sales are now Cold and Nitro Brew Coffee and, while they may drink a hot cup of Joe at home, Americans prefer to go out for a cold coff...

September 18, 2017

Last week, I received an email request to help with a high school assignment on Fairtrade in Food and Hospitality.

I've included Shanise' questions and my responses below. I'm not sure of her age - I hope I haven't given her the scholastic equivalent of concre...

March 7, 2017

I came across the IKAWA Pro when looking for something to roast bean samples. The UK-based website announced a starting price of 850 pounds and the promo video presented an enticing package. After a web enquiry and some emails, Tim Williams, of Bureaux Collective in Me...

January 14, 2017

Are you like me - a vague sense of inadequacy at having never travelled to a coffee growing region? Don't you wish you could tell others about your time in Huehuetenango, Yirgacheffe or Minas Gerais? At the very least, you could become confident of the pronunciation!...

October 28, 2016

I'm indebted to Ross Quail and Andy Todd of Sensory Lab, Melbourne. These guys have dived very deeply into their subject matter. I prefer to know a bit about a wide range of things and every now and then I spend time with a specialist. I find it a stimulating and inten...

September 30, 2016

Recently, one of our customers told me that he thought our coffee had changed. And so, like an armored knight of old, the logical part of my brain rode up on its trusty steed ready to vanquish the heinous opinion.

Over the next few weeks my 'pike of reason' wa...

September 5, 2016

When we took over the 41-year-old Ricca Coffee Company this year we expected to do some updating.


There was the customer database – hundreds of physical cards dating back as far as 1995. Some were pretty tattered. Upstairs we had rows and rows of retired supermarket gr...

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