Coffee knowledge
When people think about coffee freshness, the instinct is usually simple: the fresher the better.
But with coffee, it’s a little more complicated than that. Coffee that is brewed immediately after roasting often doesn’t taste its best. In fact, most specialty coffee needs a short resting period before it reaches its peak flavour.
Why You See Valves on Specialty Coffee Bags
Most supermarket coffee is roasted months before it reaches the shelf, so it has already finished releasing most of its gas.
The heart of what we do will always be people, not machines - especially the chats and relationships our regulars share with our baristas.
Discover what makes fruity coffees naturally sweet - from processing methods like natural, washed and honey, to how light, medium and dark roasting influence flavour.
Learn why certain origins produce sweeter coffee, how roast levels affect acidity and fruit notes, and how to brew to enhance sweetness at home. A quick guide to understanding the flavour profile of speciality coffee.
Rising costs, falling quality - what’s happening behind the scenes in the coffee industry and how it affects your cup.
Worried about mould in coffee? Learn how our Ely roastery ensures your speciality coffee is safe, mould-free, and expertly sourced from trusted farms.