Long-term readers will know that I featured a piece on the wonderfulness that is the Aeropress. However, I was quick to explain on that post that it wasn't actually my favourite brewing method out there. Why's that? Well, have you used a pourover before? My favourite way to brew coffee through the pourover method is through the V60, although there are other ways, such as through the Chemex and the Kalita wave. These are all very similar, but today I'll be focusing on the V60

Ah Birmingham, the area where all of the best people go. Or in this case the best coffee shops. And trust me, this is most definitely the case for the gloriousness that is Faculty Coffee. Constantly rotating their coffee on offer, Faculty boasts an array of wonderful coffees from wonderful roasters across the country (and beyond)! Not only this, but the baristas know exactly what they’re doing and provide a wonderful cup of coffee with every order. Now, I always have to drop

Some of you chucks may know that I don't actually *shock horror* own an aeropress. Why? Just never got around to buying one, if I'm completely honest. However, that doesn't mean that I have never tried my hand at them - in fact at one point I worked with a chap who won an Aeropress championship and ended up learning a few pointers from him which made my coffee immediately taste 100x better. The fact that I've never bought one myself doesn't entirely mean that I don't like the

Ah, Birmingham. I grew up there you know? Well, I didn’t - I actually grew up in Worcestershire. However, it’s a helluva lot more easier to say I’m from Birmingham where people actually know is a place (although are hilariously still unsure of its whereabouts!) rather than saying i’m from a place which receives the response of ‘oh, like the sauce’? Birmingham was home to the first ever coffee shop I worked in, and I look back fondly at my 16 year old self who thought they wer

I’m starting this confessional series off with a very controversial topic - well hey, start as you mean to go on as I say. This series will be dedicated to certain aspects of the coffee industry which those involved in the industry don’t usually tell you. I know, interesting right? Most of the time, we aren’t meant to tell you, so I feel like I’m disobeying the secret services of coffee by revealing this insider knowledge. So to start off this series, I thought I would focus

A speciality barista of five years looks back and writes a letter to her sixteen year old self looking to start her career in the industry.