A while back, Copenhagen’s Coffee Collective wrote about skimming the crema off the top of an espresso to improve its flavour. Crema is bitter, they said, and coffee tastes sweeter without it. But the Istituto Nazionale Espresso Italiano says that a ”certified” espresso has a ”hazel-brown to dark-brown foam – characterised by tawny reflexes – […]

HOST, must be considered the pinnacle exhibition in the world for the coffee industry has come and gone for another two years, Peter attended this year with the intention of looking for equipment to enhance our packing line and to catch up on what’s happening in the industry. It was the first time Gourmet Gold was […]