What process do green beans have to go through to be classed as decaffeinated coffee and are all “decafs” created […]
In 1502, Honduras was named by Christopher Columbus using the Spanish word for “depths” – a reference to the deep […]
If you make coffee at home, you could be throwing away a valuable source of natural fertiliser. Here’s how to put your coffee waste to work in the garden – as pest control, an effective ingredient in compost or a delicacy for worms.
According to legend, the forest-covered mountains surrounding Choche are the birthplace of coffee. In the homes around Choche coffee is prepared and served three times a day in an intricate ceremony steeped in tradition and religious significance.
We all know it – Australian summers can be unbearably hot. So where should you keep your coffee to protect it from the heat?
The Cup of Excellence program has improved the business of coffee along the entire chain, but how did it start and how does it work?
It’s hard to beat a classic iced latte in summer, but we’ve pulled together a few unique ideas that suit different brew methods and coffees.
Before espresso macchiato and caramel lattes, this story of the discovery of coffee begins with, of all things, a goatherd.
The goal of natural processing is to create a sweet, smooth and complex coffees with lots of body.
“Specialty” is a term we often hear in the coffee industry, but the definition can vary depending on the context in which it’s used.
Sumatra is a beautiful place to grow coffee but not such an easy place to dry coffee, which is why the locals devised Giling Basah – a unique coffee processing method.
Here at Merlo, we spend a lot of time talking about ‘fresh espresso’. But what exactly does that mean and why does it matter?
They say necessity is the mother of invention, and Australians like to pride ourselves on our ingenuity. This is the story of how a group of Queenslanders revolutionised coffee harvesting.
Bourbon is one of the major coffee varietals and it has a long and strange history.