Caffeine - April - May 2017
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April - May 2017 issue Digital Access. 
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In this issue
After four years, we’ve given the logo and the design a fresh new look as well as introducing a new section, The Filter, where we’ll explore origins and demystify some of the terminology you may hear. A first for us is our comprehensive State Of Speciality Coffee survey. We asked 100 people – from consumers to café owners, from baristas to bean buyers – for their thoughts on where this industry stands in 2017. One of the most contentious topics in our survey was the future of speciality pods. Our environmental guru puts the eco-friendly claims of the new pods under the microscope and cuts through the hype to bring you the facts. Elsewhere, we have a definitive guide to the best coffee in Japan’s three major cities, while our intrepid travelling reporter Brian Williams samples Belfast’s best coffee. Finally, we’ll be at the London Coffee Festival from 6-10 April, and we hope to see you there – come and say hi if you see us!
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The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
