Milk and texture
Latte art is where coffee meets canvas. From the simple heart floating on your cappucino to the elegant swan twirled on your flatwhite, that makes you pause before you sip. It is beyond just plain foam. It is what gives…
Espresso
The journey of coffee from bean to mug is long. But before it reaches your cup, the final touch is that of the barista. And that responsibility is not small. Regardless of how good the quality of coffee is from…
The wonder of Cascara
The first time I tried cascara, it was introduced to me by a colleague. He goes by the name of Baur, Our head barista at the time. A true professional, he is someone who has an almost encyclopedic type knowledge…
Matcha is here to stay
How does matcha really taste like? This is often the first question asked by those who have never tried the drink. It can be surprising for first timers. Matcha does not taste like typical green tea as most expect. It…
Why Decaf
There’s always that one coffee order that’ll get you a look at almost any café: Espresso Decaf. Does it even make sense? What’s the point? Decaf coffee is often seen as a “lesser” version and a weak substitute. But it…
Black Ivory & Kopi Luwak : The upper echelon of coffee
The coffee industry today is a multi billion dollar global force, with each country contributing its own distinct flavors and variety. From the fruity brightness of Ethiopian beans to the earthy, nutty tones of Colombian varieties, regional characteristics shape not…
The Coffee We Don’t Talk About
Coming from country where its coffee is one of the most sought after in the world, you would assume that Kenya would be buzzing in strong coffee culture. That would be tea. At least for the far majority. The most…
Navigating a Coffee drinks Menu
Ever found yourself in a café, bombarded by a menu long enough to rival a magazine page? So many varieties, so many options. Espresso this, macchiato that, and something called a Raf? Beyond the regular lattes and americanos there are…
Roast to reveal
Before coffee can be brewed, poured, and enjoyed, it has to be roasted. Green coffee beans in its raw form is not something you’d want to drink. It would probably just taste like grass, chewy and very acidic after taste.…
Coffee farming and more
The aroma of a freshly opened packet of coffee beans fills the room. It unleashes a rich aromatic rush. The mix of roasted nuts, dark chocolate, and a hint of smokiness. Promise of a good cup. This cold morning calls for a…
