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When did latte art become an expectation to the speciality coffee consumer, and would we be satisfied without it? After searching for the nearest speciality coffee shop, I wait patiently for my beverage knowing that the process takes longer. I finally receive my flat white and glance down to see a distorted heart shape which immediately deflates my enthusiasm. I'm now questioning this barista's ability to dial in a recipe, extract coffee and steam milk. I sip it anyway and to

Coffee is a fruit and must undergo some type of processing before it reaches us at the Meletius roastery. One increasingly popular method, particularly in Costa Rican coffee, is the honey process. There are two primary types of processing: washed and natural. In washed, the pulp (skin) around the cherry is mechanically removed. The seeds that remain (the coffee beans) are washed, left in a tank to ferment and cleaned. In natural processing this stage of removing the pulp is o

My first cup of coffee was from a train station kiosk in 2014 – I hated it. 12-year-old me simply could not handle the intense, overwhelming, bitter taste and had coffee jitters all the way home. Despite this, something still drew me towards coffee; I wanted to love it. The occasion, the science behind it and the attention to detail required from the baristas. I eased myself into it until eventually I reached the point of appreciating how incredible a smooth, balanced cup of

Our expert coffee roaster, Em, breaks down a typical day at our Roastery. My favourite days in the Roastery are those where it is nothing but back-to-back roasting. Tuning into the machine, there is a certain rhythm that sets in as batches roll out seamlessly. Although not for everyone, the routine and repetition of the job is one of my favourite things about being a roaster. But what does a day of roasting coffee involve? The Warm-Up After arriving at the roastery and having