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Ethical Coffee: A Guide to Coffee Certifications

Fairtrade, Organic, Rainforest Alliance: You may have seen any number of these certifications on your bag of coffee.

But what do all of these terms actually mean, both for you as a consumer and for the farmers growing the coffee?

To mark Fairtrade Fortnight this year, we’ve decided to break down these terms, so that you can make informed decisions as businesses and consumers.

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The Barista's Guide to Milk Alternatives

Here at Coffee Masters, we talk to lots of café owners who want to offer their customers a milk alternative but feel overwhelmed by the sheer amount of choice available.

To help you decide which milk alternative is the best fit for your café, we have written a brief guide to the most popular varieties, with the advantages and disadvantages of each one.

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How to make the perfect loose leaf tea

While we’re very proud of our Tea Masters silk prism teabags, nothing beats the ritual of making a pot of loose leaf tea. 

Given that it’s National Afternoon Tea Week next week, we thought we’d share a quick and easy guide to making the perfect cup of loose leaf tea. 

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The Perfect Brew: Coffee and Beer

Coffee and Beer may seem like an unlikely combination. One is typically consumed in the morning, the other in the evening (usually at least!).

However, with both the coffee and craft beer industries experiencing a new and exciting wave of interest, many have hit on coffee-flavoured beer as a way that the two industries can support each other.

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The 1st June is World Milk Day!

World Milk Day was launched by the Food and Agriculture Organisation of the United Nations (FAO) in 2001 to raise awareness about the role dairy plays in nutrition and supporting people’s livelihoods worldwide.

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Could your used coffee grounds replace palm oil?

60% of waste in cafes is used coffee grounds. While some keen gardeners have already found a use for these grounds in their compost bins, two entrepreneurs from Scotland believe they may have found an even better solution.

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How the unstoppable rise of veganism is transforming the coffee industry

Every November, vegans all over the world celebrate World Vegan Month, established in 1994 to promote a plant-based diet and lifestyle. While every individual vegan has their own reasons for adopting the lifestyle, the main arguments for veganism revolve around ethical, environmental or health-based concerns. From the perspective of those working in the coffee industry, the steady increase of vegan consumers presents both opportunities and challenges.

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The history of the flat white: How one drink changed coffee culture forever

There is no drink which encapsulates the aesthetics of ‘third wave’ coffee more than the flat white. This short espresso-based drink, usually finished with latte art and served in fashionable surroundings, has transformed the British and American coffee scenes, flying in the face of at least a decade of coffee trends.

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The Cappuccino: Debunking the myths

This staple of European coffee culture is shrouded in myths and misconceptions. The density of the foam, the presence of chocolate sprinkles: all of these are hotly contested by those who work in the industry. And while, as with all things caffeinated, there are no hard and fast rules, its important to put some of the myths to bed.

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Trying our new Colombian single origin

This week, our barista trainer Nathan tries our new fair trade single origin from Colombia.

Colombia is famed for the huge range of flavours found in its coffee. Full-bodied and chocolatey brews? Check. Sweeter, more fruity lots? Also check.

I was intrigued, therefore, when a sample of our new Colombian single origin arrived in the office. The tasting notes on the bag read ‘wine bodied with orange peel, dark chocolate, caramel sweetness and a nutty finish’. Never one to take tasting notes at face value, however, I dived right in with a cupping session.


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