There are many factors in the history of both coffee and wine, origin, climate, cultivation, processing and altitude to name a few, which give rise to defining characteristics in both beverages.

Both are essentially products of history;  in terms of growing and processing, but in terms “post processing” the journey coffee has taken from crop to cup has arguably had greater influences from culture, technology, commercialisation and “consumer trends” than that of wine.

There is no universally recognized "great cup" of coffee, nor is there a universally recognised best wine, and so we can enjoy and celebrate the wonderful diversity of options we have to imbibe them both.

It is easy to compare coffee to wine. Both are strong and integral parts of our food habits, and are both consumed with the aim of delivering pleasure. And the aroma and flavours of both have connections to the lives and fates of people throughout the world, to their culture, their nation, their soil. What we enjoy is a direct result multi faceted passion in preparation. The more we enjoy distinct origins, the stronger and clearer that connection might become.

Experts and amateurs alike can find unique factors that produce each cup or glass, but, at the end of the day, the greatest determining factor in gaining enjoyment from your beverage is the personal satisfaction of your taste!

In broad terms, wet processed coffees are roughly akin to white wines, fermented without the grape skins, whereas dry-processed coffees are like red wines, fermented in the coffee cherry with the skin intact.

As with wine, defining characteristics of both beverages come from a combination of history, of traditions in coffee cultivation and processing, of the people and their specific culture, and all the environmental aspects: altitude, soil, and weather.

I’m not saying you need to obsess over the cup of coffee you pour yourself in the office, but at least be mindful that great care and effort was taken to bring that drink to your fingertips.

In future posts we will explore in greater detail how we believe many of these factors can influence your enjoyment of coffee and how big an impact you can have of that process!

If you're a coffee lover, then you look forward to that moment when you take your first sip of deep, dark goodness.Once you have that coffee cup in your hand, you know everything is going to be ok. So there's nothing more disappointing than a bad cup of coffee, especially when you've been looking forward to it since the night before, or you have that special someone at hand! 

Do you feel like your morning coffee just isn't up to par? Or your coffee at any other time of day for that matter? Here are a few reasons coffee doesn't taste as good as it could, and some recommendations for what you can do about it.


No one deserves to be drinking bad coffee in the morning, or at any time of day. Do not use “bad” coffee as an excuse to use it in your cooking, just as you shouldn't with wine!

 Here are five things to look out for when brewing your favourite roast OR even more important, when you are using a special roast for a special occasion or purpose!

 

1. Your coffee beans are stale.

Roasted coffee beans oxidize with exposure to oxygen, and this leads to them becoming stale. Poorly sealed bags, or your own storage process can be the culprit here. Store  beans in an airtight container or good resealable bag, in a cool dry place; a pantry is a good spot, the freezer / refrigerator or  your kitchen counter in direct sunlight is not. It also means freshly grinding your beans to ensure that you get the freshest taste possible.

Another key thing to keeping your coffee fresh is buying whole beans. While it might take a little extra time, buying whole beans and grinding them yourself when you want coffee is going to lead to a better cup than pre-ground ones.

2. Your coffee beans were roasted improperly.

Roasting is an art, blending is personal taste, and while there's nothing bad about a dark roast, which is quite common to achieve a certain taste profile with some beans, over roasting is another matter. Over roasted coffee beans can be bitter, or have a burnt taste. Under roasted beans do not develop their flavour profile!

If your coffee is tasting bitter, there's a chance your beans weren't roasted properly. Roasting is after all how we get all the aromatic coffee flavors that we love from green beans. Often, if coffee tastes burnt, people blame it on their own coffee preparation, which it can be, but don’t discount you may have received a less than perfect roast. Finding the right roast means experimenting with different coffees to see what you ultimately like the best.

3. Your equipment is dirty.

Cleanliness is key! A dirty French press, coffee maker or espresso machine can definitely change the taste of what your drinking. We love our coffee. And if you are reticent to use your machine because you have to clean it then make more use of the machine, yes multi task your coffee making, rather than avoiding it! More on that in another blog soon.

4. You're using a coffee machine and you let it sit on the warming plate too long.

For those who still brew in a pot and leave it on the hotplate, and you may be surprised how many still do, only brew what you need. Coffee dregs in a coffee pot or sometimes even French press are sitting there for a reason, thye are past their prime!

5. Your water quality isn't great.

It might seem simple, but good coffee starts with good water. Whilst we are VERY fortunate in this country, by and large, to have a ready supply of good drinking water there are many reasons why many people still place in line filters on their tap water, or use “bottled” water for drinking. Rule of thumb, if you only drink filtered water or bottled then, only use this water when making your coffee.

Good quality water DOES enhance the drinking quality, except, in my opinion, if you are drinking “instant coffee” or flavoured coffee! Then, good water won't help......