The birthplace of coffee
Ethiopia
Ethiopian coffee is celebrated for its remarkable diversity, offering an array of flavor profiles that range from bright citrus and juicy berries to delicate florals and tea-like elegance.
As the birthplace of coffee, Ethiopia’s varied landscapes, heirloom varieties, and traditional farming methods create beans with truly distinctive character, shaped by both nature and centuries of craft.
From naturally processed coffees bursting with ripe fruit sweetness to washed varieties known for their clarity and refined acidity, each Ethiopian coffee tells its own story. This diversity makes every cup an exploration; complex, expressive, and endlessly intriguing for those who appreciate depth and nuance in their coffee.
Our favourite origin, which is why we pay more to include it in our house blend!
Liquid Gold
Crema
Crema, the golden, foamy layer on top of a freshly pulled espresso, is created when hot water under high pressure emulsifies coffee oils and traps carbon dioxide gas from roasted beans. It results in a smooth, velvety layer with a rich colour, from light tan to deep caramel. A good crema indicates properly extracted espresso and fresh coffee beans.
Beyond its visual appeal, crema contributes to the flavour and aroma of espresso, carrying concentrated oils and aromatic compounds that give the first sip a slightly bitter, complex taste and a fuller body. However, balanced flavour and proper extraction are equally important as the thickness or persistence of the crema.
Choose wisely
Sourcing
Sourcing good coffee seasonally is essential because it directly influences the flavour, quality, and uniqueness of the final cup. Factors like climate, altitude, soil composition, and processing methods vary by region, giving each origin its distinctive taste profile. By carefully sourcing beans from specific locations, roasters and consumers can appreciate the diversity of coffee from bright, fruity Ethiopian beans to rich, chocolatey Latin American varieties.
Good acidity enhances the cup
Acidity
Acidity in coffee is not about sourness – it’s about brightness and vibrancy in the cup. This is often misunderstood.
Good acidity highlights the coffees freshness and natural fruitiness. Citrus, green apple, etc. Under-extraction or very light roasting translates into less pleasant acidity.
How does the coffee feel in the mouth?
Body
Body in coffee is all about mouth feel. The body (or texture if you like) of the coffee can vary from being thin and almost tea-like to thick and creamy.
Brewing method, origin, roast level and processing can all determine the body. Body is important in helping define what makes a cup satisfying or memorable.
Balance is important but it is merely a preference as to whether you prefer a light bodied clean coffee, a full bodied syrupy coffee or something in-between.
THE IMPORTANCE OF
Dialling in
Dialling in coffee is crucial for maximising flavour. Even minor adjustments can significantly impact the taste. Factors like grind size, dose, brew time and water ratio interact. Any deviation can result in sour, bitter, weak, or unbalanced coffee. Proper dialling ensures you highlight the coffee’s intended characteristics, such as sweetness, acidity, or body, while avoiding unpleasant flavours from under or over-extraction.
A simple method is to start with a consistent recipe and adjust one variable at a time. Begin with a standard ratio and grind setting. We recommend using a 1:2 ratio which means that for every gram of coffee in the basket, you will need to yield 2 grams of liquid espresso. Brew a cup and taste it.
If it’s sour or thin, fine-tune the grind to increase extraction; if it’s bitter or harsh, coarsen the grind to reduce it. Keep notes and repeat the process, making small changes until the coffee tastes balanced and enjoyable. This methodical approach helps you quickly find the sweet spot and consistently brew better coffee.