[ { "title" : "What is anaerobic coffee?", "category" : "Did you know", "url" : "/blog/what-is-anaerobic-coffee", "date" : "14 July 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1760120371/https://media.pactcoffee.com/images/uploads/product/2700/25_09_chapada_anaerobic_arara_pdppdp2509chapadaanaerobicarara250g.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* Anaerobic coffee is coffee that's been processed using anaerobic fermentation a method where coffee cherries ferment in a sealed, oxygen-free environment.\n* Removing oxygen changes microorganisms behave during fermentation, often creating sweeter, fruitier and more complex flavour profiles.\n* Anaerobic fermentation is different from co-fermentation. No additional ingredients are added only the cherries themselves are fermented.\n* The method needs careful control of time, temperature, and pressure, making it one of the most technical coffee processing techniques."}, {"type" => "md-block", "content" => "Long before your coffee reaches your kitchen, it's grown on a farm where climate, altitude, and craftsmanship shape every bean. One of the biggest decisions that influences how your coffee tastes happens after the cherries are picked,\n\nAmong the many processing methods used today, anaerobic fermentation has become one of the most exciting. It's helped growers unlock bold new flavours, win competitions, and explore just how expressive coffee can be.\n\nBut what exactly is anaerobic fermentation? How does it work? And does it make your coffee taste better?\n\nHere's everything you need to know.\n\n## **What is anaerobic coffee?**\n\nAnaerobic coffee is coffee that's processed using anaerobic fermentation.\n\nAfter the coffee cherries are picked, they're placed inside sealed tanks where oxygen is removed or greatly reduced. Inside these tanks, naturally occurring microorganisms begin breaking down the sugars in the fruit surrounding the coffee bean.\n\nWithout oxygen, fermentation follows a different path from traditional processing, making different flavour compounds that can dramatically influence the coffee's final character. This can often create vibrant flavours that remind you of ripe berries, tropical fruit, or even rich red wine."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1635160079/website-b2b/UploadedCMS/blog/chapada-marcus-farm-brazil-44.jpg", "text" => "Marcus Carvalho, an expert in anaerobic-fermented coffee"}, {"type" => "md-block", "content" => "## **What does anaerobic mean in coffee?**\n\nThe word anaerobic' simply means 'without oxygen'.\n\nIn coffee processing, it describes a fermentation method where coffee's placed inside airtight tanks or containers before drying.\n\nBecause oxygen is limited, naturally occurring yeasts and bacteria behave differently than they would during traditional fermentation.\n\nThat creates different acids, esters, and aromatic compounds, which can lead to coffees with:\n\n* Brighter fruit flavours\n* Richer sweetness.\n* More pronounced acidity.\n* Greater complexity.\n* A longer-lasting finish.\n\nWhile the science behind fermentation is incredibly complex, the goal is simple: to help exceptional coffee express even more of its potential.\n\n## **What is anaerobic coffee processing?**\n\nAnaerobic processing begins much like other coffee processing methods with carefully picked, ripe coffee cherries.\n\nFrom there, the process changes. When fermenting anaerobically, a grower will usually:\n\n1. Harvest ripe coffee cherries.\n2. Place them into sealed fermentation tanks.\n3. Allow fermentation to take place in an oxygen-free environment.\n4. Carefully monitor temperature, pressure, and fermentation time.\n5. Dry the coffee before milling and export.\n\nSome growers ferment whole cherries. Others remove the outer skin first. But every grower develops their own approach, refining it over many harvests.\n\nSome tanks even include valves that allow carbon dioxide to escape while preventing oxygen from entering. This level of control is what makes anaerobic fermentation so exciting but also challenging. Small changes in temperature or fermentation time can completely transform how the coffee tastes, for better and worse.\n\nIf you want to understand how this compares with other methods, explore our guide to [coffee processing methods here](https://www.pactcoffee.com/blog/from-coffee-cherry-to-green-bean?srsltid=AfmBOoqSES9sVPqSf0VVu_yb7G8RSOvNjIYOxSEu-wpD5Dy027kUWPg3)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1784020417/PDP2510ChapadaAnaerobicAcaia250g_yalzml.jpg", "text" => "Marcus Carvalho's Anaerobic Acai"}, {"type" => "md-block", "content" => "### **Why do coffee growers use anaerobic fermentation?**\n\nLike many innovations in speciality coffee, anaerobic fermentation starts with human curiosity.\n\nGrowers are always looking for ways to express the best qualities of their beans while creating something distinctive.\n\nAnaerobic fermentation can help growers:\n\n* Elevate natural sweetness.\n* Increase fruit complexity.\n* Create cleaner, more vibrant acidity.\n* Produce more competition-level coffees.\n* Add further value to exceptional harvests.\n\nBut it's far from an easy shortcut.\n\nThe process requires meticulous monitoring and experience to get results. Fermenting for too long or at the wrong temperature can quickly overpower a coffee's natural character.\n\nThat's why the best anaerobic coffees still begin with exceptional cherries, grown by people who understand every inch of their farm's land.\n\n## **What does anaerobic coffee taste like?**\n\nAnaerobic coffees are often among the most expressive you'll taste.\n\nDepending on the grower, variety, and origin, your cup might remind you of:\n\n* Blackberry jam.\n* Tropical mango.\n* Pineapple.\n* Raspberry.\n* Cherry.\n* Blood orange.\n* Floral honey.\n\nNote: these flavours are inconsistent and grower-dependent anaerobic fermentation is a less standardised process than washed processing, so results vary a lot from batch to batch, even from the same farm.\n\nSome anaerobic coffees can also swing into funky or boozy-tasting territory (a downside if fermentation goes too far or too long) not just fruit-forward and pleasant. But the best anaerobic coffee should still taste balanced.\n\nWhether an anaerobic coffee's from Brazil, Colombia, or Kenya, the grower will produce something still unique to its place in the world. A Colombian would still lean towards berries and tropical fruit, whereas a Brazilian would amplify rich chocolates and plum-like sweetness."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1784020665/PDP2510ChapadaAnaerobicCatigua250g_pt0sb1.jpg", "text" => "Marcus Carvalho's Anaerobic Catigua"}, {"type" => "md-block", "content" => "## **Washed vs anaerobic coffee**\n\nBoth washed and anaerobic speciality coffees start with exceptional coffee cherries.\n\nThe difference lies in how they're processed.\n\n**Washed coffee**\n\n* Fermented with exposure to oxygen.\n* Often clean and crisp.\n* Highlights clarity and origin character.\n* Traditional processing method.\n\n**Anaerobic coffee**\n\n* Fermented in sealed, oxygen-free tanks.\n* Often fruitier and more complex.\n* Can create more intense sweetness and aromatics.\n* Modern experimental processing method.\n\nNeither method is objectively better than the other it's just down to discovering what you like best and what makes your morning ritual special.\n\nIf you enjoy elegant, delicate coffee where the farm's terroir shines through clearly, a washed coffee is most likely going to be your preferred option.\n\nIf you love bold, fruity flavours and discovering something unexpected, anaerobic coffees can be incredibly rewarding.\n\nAt Pact, we roast both classic and experimental coffees to offer our customers the full spectrum of what's possible in [speciality coffee](https://www.pactcoffee.com/blog/what-is-speciality-coffee?srsltid=AfmBOoqu3su0vYKnOAukrQ-q2Pc9hwGXp_sB6ncamvOvSixV-sowA0Fp). \n\nKeep an eye out on our [ever-changing menu](https://www.pactcoffee.com/coffees/all) for our latest releases."}, {"type" => "md-block", "content" => "### **FAQs**\n\n**What is anaerobic coffee?**\n\nAnaerobic coffee is coffee processed using anaerobic fermentation, where coffee cherries ferment inside sealed tanks without oxygen. This can produce sweeter, fruitier and more complex flavours.\n\n**What does anaerobic mean in coffee?**\n\nAnaerobic means 'without oxygen'. During coffee processing, fermentation takes place inside airtight containers instead of open tanks.\n\n**Does anaerobic coffee taste different?**\n\nYes. Anaerobic coffees often have vibrant fruit flavours, rich sweetness and complex aromas compared with coffee made with more traditional processing methods.\n\n**Is anaerobic coffee stronger?**\n\nNo. Anaerobic processing changes flavour rather than caffeine content. An anaerobic coffee contains roughly the same amount of caffeine as another coffee from the same variety and roast level.\n\n**Is anaerobic coffee better than washed coffee?**\n\nNeither is better. Washed coffees are often clean and crisp, while anaerobic coffees tend to be bolder and fruitier. It all comes down to the flavours you enjoy.\\\n\\\n**Is anaerobic coffee naturally processed?**\n\nNot necessarily. Anaerobic fermentation is a fermentation technique rather than a complete processing category. Coffee can be anaerobically fermented before being finished using different processing methods, depending on the producer's approach."}]" } , { "title" : "What is co-fermented coffee?", "category" : "Did you know", "url" : "/blog/what-is-co-fermented-coffee", "date" : "10 July 2026", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1744102678/Planalto_Farm_Brazil-44_mfjkmn.jpg", "content": "[{"type" => "md-block", "content" => "## Key Takeaways\n\n* Co-fermented coffee is coffee that's fermented with additional natural ingredients, such as fruit, spices, yeast, or other fermentation cultures during processing, to influence final flavour.\n* All coffee undergoes fermentation during processing, but co-fermentation introduces additional ingredients with the coffee cherry.\n* Co-fermented coffees can have bold flavour profiles, including more intense notes of tropical fruit, berries, florals, and confectionary sweetness.\n* The process is not the same as adding artificial flavours to coffee after roasting. Instead, flavour develops during processing at the farm.\n* Supporters of co-fermentation see it as an exciting way to explore flavour. Critics argue it can blur the line between processing and flavouring.\n* Quality depends entirely on the skill of the grower. Thoughtful co-fermentation requires careful control, consistency, and transparency.\n\nEvery coffee tells a story. It starts on a farm, often thousands of miles away, where growers nurture coffee cherries through changing seasons, careful harvesting, and years of knowledge passed down through generations. Then comes processing: the moment when those cherries are shaped into the flavours you'll eventually discover in your cup.\n\nCo-fermented coffee is one of the newest chapters in that story.\n\nIt's a process that's creating coffees with bold, surprising flavours from tropical fruit and florals to wine-like sweetness while also sparking plenty of conversation across the coffee world.\n\nSo, what exactly is co-fermented coffee? Why are growers experimenting with it? And what does it mean for your morning brew?\n\nHere's everything you need to know.\n\n## What is a co-fermented coffee?\n\nA co-fermented coffee's a coffee that's been fermented with another natural ingredient to influence its flavour.\n\nDuring this process, coffee cherries are placed in fermentation tanks with ingredients such as:\n\n* Tropical fruits.\n* Fruit pulp.\n* Herbs and spices.\n* Selected yeast strains.\n* Natural microbial cultures.\n\nThe fermentation process allows these ingredients to interact with the coffee, creating new flavour compounds that can change the way the final coffee tastes.\n\nImagine a coffee grown high in the mountains of Colombia, where cool nights slow the ripening of the coffee cherries, and bright sunshine helps develop sweetness. During processing, the grower carefully ferments those cherries with fresh mango or passionfruit. The result might be a cup with flavours that remind you of tropical fruit, while still carrying the character of the farm where it was grown.\n\nThe Speciality Coffee Association says the length of fermentation has a [significant impact on the quality of coffee](https://sca.coffee/sca-news/25-magazine/issue-10/english/the-fermentation-effect-25-magazine-issue-10-bw558)'.\n\n## What is a co-ferment coffee?\n\nCo-ferment coffee is another way of saying co-fermented coffee.\n\nBoth terms describe the same process coffee that's been fermented with additional natural ingredients to create a unique flavour profile.\n\nYou'll see both terms used across the speciality coffee industry, although co-fermented coffee' is the more common phrase.\n\n## How is co-fermented coffee different from fermented coffee?\n\nAll coffee is fermented.\n\nBut before coffee reaches your kitchen, the beans inside coffee cherries go through a process. Microorganisms naturally break down the sugars in the sticky fruit layer surrounding the bean, helping develop sweetness, acidity, and aroma.\n\nTraditional coffee processing methods include:\n\n* Washed.\n* Natural.\n* Pulped natural.\n* [Honey](https://www.pactcoffee.com/blog/honey-process-coffee).\n* Anaerobic.\n\nWith these methods, growers carefully control fermentation using the coffee cherry itself. In some cases, they'll [extend the fermentation process](https://www.pactcoffee.com/blog/extended-fermentation-explained). It's a high-risk process, but, if performed successfully, it'll bring out deeper, more complex flavours.\n\nCo-fermentation takes another step by introducing additional ingredients into that process.\n\nThink of it like cooking.\n\nA naturally processed coffee might allow the sweetness of the coffee cherry to shine through like tasting a perfectly ripe piece of fruit straight from the tree.\n\nBut if a grower wants to dial up the flavour profile, they might co-ferment the coffee cherry with a different fruit, yeast, or spice to create a completely new experience essentially influencing their process to intentionally create very specific flavours.\n\nNeither approach is better. They just create different journeys from farm to cup. You can learn more about different processing methods in [our guide here](https://www.pactcoffee.com/blog/from-coffee-cherry-to-green-bean?srsltid=AfmBOoq1eWmrwgGRAYyVyOM1RZkCKyK4PXJRFiOdHuATy1Qop2MRAkpx).\n\n## Why do growers create co-fermented coffees?\n\nCo-fermentation is about curiosity and creativity.\n\nCoffee growers have always experimented. They adapt to their landscapes, climates, and communities to bring out the best in their harvests.\n\nFor some growers, co-fermentation is a way to explore new flavours and create coffees unlike anything else.\n\nIt can help them:\n\n* Highlight the natural sweetness already present in their coffee.\n* Experiment with fermentation techniques.\n* Create distinctive coffees for coffee lovers looking for something unique.\n* Add value to exceptional lots.\n\nMany of these experiments are led by growers who know their land better than anyone. They understand their soil, their climate, and their coffee plants and they're using that knowledge to push coffee forward.\n\nWill Corby, Pact's Director of Coffee and Social Impact, says putting a grower in more control of the fermentation process and generating a more consistent output is going to generate more value for them in the long term and de-risk the process of producing coffee.\"\n\n## What does co-fermented coffee taste like?\n\nOne of the reasons co-fermented coffees create such a buzz is their flavour.\n\nThese coffees can be incredibly expressive, with tasting notes such as:\n\n* Juicy mango.\n* Strawberry jam.\n* Passionfruit.\n* Peach sweets.\n* Floral honey.\n* Red berries.\n* Tropical fruit.\n* Dark chocolate.\n\nNow, you may be thinking, I already see non-fermented coffees with these tasting notes, so what's the big deal?\n\nIf a non co-fermented coffee has notes of juicy mango while it might well taste like that these notes are more of a guide and are open to your own interpretation. With a co-fermented coffee, that juicy mango note will be a lot more noticeable, almost unmistakable.\n\nTasting these coffees can feel like discovering coffee all over again. Your morning brew might taste less like what you'd expect from coffee and more like a fruity dessert wine or a summer fruit bowl.\n\nOf course, flavour still depends on the coffee itself: the variety of the plant. The farm's altitude, the climate, and the grower's skill all play a part.\n\n## Is co-fermented coffee flavoured coffee?\n\nNo. Flavoured coffee typically means flavourings are added after roasting, such as syrups or artificial flavour compounds,\n\nCo-fermented coffee's different because the flavour develops during processing, under the control of the grower, while the coffee's still at the farm.\n\nBut, because growers introduce added ingredients during fermentation, some people debate whether co-fermentation moves away from traditional coffee processing.\n\nThis conversation's important.\n\nCoffee lovers deserve to know how their coffee was made who grew it and what went into creating the flavours they experience because the more you know about your coffee, the more meaningful your morning coffee becomes.\n\n## Is co-fermented coffee speciality coffee?\n\nIt can be.\n\nMany co-fermented coffees are made by skilled [speciality coffee](https://www.pactcoffee.com/blog/what-is-speciality-coffee?srsltid=AfmBOoqu3su0vYKnOAukrQ-q2Pc9hwGXp_sB6ncamvOvSixV-sowA0Fp) growers using carefully selected, high-quality arabica coffee cherries.\n\nBut, like any processing method, the result depends on how it's done.\n\nA great co-fermented coffee still starts with great coffee. The variety needs to be exceptional. The farm needs the right conditions. The grower needs knowledge and care for the coffee.\n\nProcessing can elevate coffee's potential but it can't replace it.\n\nAs Will Corby says who has over 20 years of experience in speciality coffee: I'm all for embracing it, so long as we're not going too crazy and overpowering or covering up the wonderful characteristics that exist within coffee because of terroir.\"\n\n## How to choose a great co-fermented coffee\n\nThe best way to explore co-fermented coffee is to look for transparency.\n\nA good roaster should tell you:\n\n* Who grew the coffee.\n* Where it was grown.\n* How it was processed.\n* Which ingredients were used\n* Why the grower chose that method.\n\nBehind every cupever flavour is a string of people making decisions.\n\nA grower making decisions in their fields and during fermentation. A roaster deciding the perfect way to bring those flavours to life. And a barista / home coffee drinker deciding how they want to brew that coffee.\n\n## FAQs\n\n### Is co-fermented coffee artificially flavoured?\n\nNo. Co-fermented coffee develops flavour naturally during fermentation at the farm, rather than having flavourings added after roasting.\n\n### Is all fermented coffee co-fermented?\n\nNo. All coffee goes through some level of fermentation during processing, but co-fermented coffee includes added ingredients during that process.\n\n### What ingredients are used in co-fermented coffee?\n\nGrowers may use fruits, spices, herbs, yeast strains, or other natural ingredients.\n\n### Why is co-fermented coffee controversial?\n\nSome coffee professionals see co-fermentation as an exciting innovation, while other prefer coffee processing methods that focus only on the coffee cherry itself. The important thing is transparency,\n\n### Does co-fermentation make coffee taste fruit?\n\nIt can do. Many co-fermented coffees have very noticeable fruit flavours, but the final cup also depends on the coffee variety, growing environment, and processing choices,\n\n### Is co-fermented coffee better than traditional coffee?\n\nNot necessarily. It's simply different. The best coffee is the one that helps you enjoy your daily ritual and appreciate the people and places behind it."}]" } , { "title" : "What is honey processed coffee?", "category" : "Did you know", "url" : "/blog/honey-process-coffee", "date" : "08 July 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1595318147/https://media.pactcoffee.com/images/uploads/farmer/27/honeyprocess.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* Honey processed coffee is dried with some of the cherry's sticky fruit layer (called mucilage) left on the bean no actual honey is involved.\n* The method sits between washed and natural processing, giving you extra sweetness and body while keeping a clean, balanced cup.\n* Honey processes are graded by colour white, yellow, red, and black based on how much mucilage stays on and how the coffee is dried.\n* The process uses far less water than washed processing, which matters in water-scarce growing regions.\n* It's a high-skill, high-risk method the grower has to monitor the drying beans constantly to stop them spoiling."}, {"type" => "md-block", "content" => "Here's a surprise: honey processed coffee contains no honey at all. No bees, no hives, and nothing added to the beans. \n\nThe name comes from the sticky, golden coating left on the coffee while it dries and the sweet, syrupy flavour it creates in your cup.\n\nHoney process coffee sits somewhere between the two best-known processing methods, washed and natural. \n\nIt's an increasingly popular method in speciality coffee, and once you've tasted a good one, you'll understand why growers go to such lengths to get it right.\n\nIn this guide, we'll explain what honey processed coffee is, how the honey process works step by step, what it means for flavour, and how it compares to other methods.\n\n## **What is honey processed coffee?**\n\nEvery coffee bean starts life as the seed of a coffee cherry. Between the cherry's skin and the seed sits a layer of sticky, sugary pulp called mucilage. \n\nHow a grower deals with that layer after harvest is what we mean by 'processing' and it shapes the taste of your coffee as much as the roast does.\n\nHoney processed coffee is coffee where the grower removes the cherry's skin, but leaves some or all of that mucilage clinging to the bean while it dries in the sun. \n\nAs the beans dry, the mucilage turns amber and sticky like a honey glaze and the sugars slowly soak into the bean.\n\nThe result is a cup with more sweetness and body than a washed coffee and more clarity and balance than a natural. \n\nIf washed coffee is crisp and clean, and natural coffee is big and fruity, honey processed coffee is the best of both worlds."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1783518512/26_03_LimitedEdition_LaMonedaHoneyGeisha_Lifestyle2_rd4f5g.jpg", "text" => "La Moneda Honey, a Pact limited edition Geisha"}, {"type" => "md-block", "content" => "## **What is the honey process?**\n\nThe honey process asks a lot of the grower. Every stage is a judgement call, and a few hours of inattention can ruin an entire lot. Here's how it works.\n\n### **Step one: picking and sorting**\n\nIt starts, as all great coffee does, with ripe cherries. Growers pick only the ripest fruit underripe cherries don't have enough sugar in the mucilage to make the process worthwhile.\n\n### **Step two: pulping**\n\nWithin hours of picking, the cherries go through a pulping machine that strips away the outer skin. Unlike washed processing, the beans skip the fermentation tanks and washing channels entirely. The mucilage stays put.\n\nMany growers use an adjustable machine called a demucilager to control exactly how much of that sticky layer remains and that choice determines the style of honey process (more on colours below).\n\n### **Step three: drying**\n\nThe beans are spread out on raised beds or patios to dry in the sun, usually for two to four weeks. This is where the skill comes in. The grower turns and rakes the sticky beans several times a day sometimes every hour to keep them drying evenly and to stop mould or over-fermentation taking hold.\n\nAll the while, the sugars in the mucilage develop and concentrate, feeding sweetness into the bean. Once the beans reach around 11% moisture, they're rested, hulled, and prepared for export.\n\n### **The honey colour grades**\n\nYou'll often see honey coffees labelled by colour. This refers to how the dried beans look, which depends on how much mucilage was left on and how quickly the coffee dried.\n\n* **Yellow honey** most of the mucilage is removed and the beans dry quickly in full sun. This is the subtlest style, with gentle sweetness and lively acidity.\n* **Red honey** more mucilage, slower drying, often with some shade. Expect deeper sweetness and a rounder body.\n* **Black honey** nearly all the mucilage stays on, and drying is slow and carefully shaded. This is the boldest style, with an intense, jammy sweetness that flirts with natural-process territory.\n\nThere's also white honey, where almost all the mucilage is removed close to a washed coffee in the cup. As a rule of thumb: the darker the honey, the sweeter and heavier the coffee."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1783519263/EditorialMusasaHoney1000x700_urgkqr.jpg", "text" => "Ripe coffee cherries in Rwanda"}, {"type" => "quote-block", "text" => "\"I love honey process. Honey process is very sweet, and you can taste your flavour profile very much. You can taste that lemongrass\" ", "commenter" => "Jally Fabin Tllez, grower of honey Geisha on the La Moneda farm in Colombia. "}, {"type" => "md-block", "content" => "## **What does honey processed coffee taste like?**\n\nA well-made honey processed coffee gives you:\n\n* Sweetness think golden syrup, caramel, or brown sugar, courtesy of all those slow-dried fruit sugars.\n* Body a rounder, more velvety mouthfeel than a washed coffee.\n* Softer acidity brighter than a natural, gentler than a washed, and beautifully balanced.\n* Fruit notes often stone fruit, red apple, or dried fruit, without the intensity naturals can have.\n\nThat balance makes honey coffees wonderfully versatile. They shine as a slow-brewed filter or cafetire coffee, where the sweetness has room to unfold and darker honeys make a rich, syrupy espresso that stands up brilliantly to milk.\n\n### **Honey vs washed vs natural: what's the difference?**\n\nThe three main processing methods are really three answers to one question: how much of the fruit stays on the bean while it dries?\n\n* **Washed** the mucilage is washed off completely before drying. The result is clean and crisp with bright acidity. It uses the most water, but carries the least risk for the grower.\n* **Honey** some or all of the mucilage stays on the bean while it dries. The result is sweet and balanced with a rounded body. It uses little water, but demands constant attention from the grower.\n* **Natural** the entire cherry dries around the bean. The result is big, fruity, and wine-like. It uses hardly any water, but like honey processing, it's high risk.\n\nNeither method is 'better' they're different expressions of the same fruit. But if you find washed coffees a touch too delicate and naturals a touch too wild, honey processed coffee is likely to be your sweet spot.\n\n### **Why do growers choose the honey process?**\n\nGiven the risk and the round-the-clock effort, why bother? Three reasons.\n\nFirst, flavour and with it, price. A well-executed honey lot cups distinctively and commands a premium, rewarding the grower's skill directly.\n\nSecond, water. Washed processing can use huge volumes of fresh water. The honey process needs only a fraction of it, which is why it was pioneered by growers in Costa Rica where environmental regulation and water scarcity pushed producers to innovate in the late twentieth century and the early 2000s and has since spread across Central and South America and beyond.\n\nThird, craft. The honey process gives skilled growers more creative control over flavour than almost any other method. Choosing the mucilage level, the drying speed, and the turning schedule is how a great grower puts their signature on a coffee.\n\nAt Pact, that's exactly the kind of expertise we look for.\n\n### **FAQs**\n\n**Does honey processed coffees contain honey?**\n\nNo. The name only describes the honey-like look and stickiness of the mucilage-coated beans as they dry. Honey processed coffee is naturally vegan and contains nothing but coffee.\n\n**Does honey processed coffee taste like honey?**\n\nSometimes, but not because honey is added. The slow-dried fruit sugars often create a syrupy, golden sweetness that people liken to honey alongside notes like caramel, stone fruit, and brown sugar.\n\n**Is honey processed coffee sweeter than other coffee?**\n\nGenerally, yes. Leaving the sugary mucilage on the bean during drying gives honey coffees a noticeably sweeter, rounder profile than washed coffees though there's no sugar in the finished beans, and no extra calories.\n\n**What's the difference between yellow, red, and black honey coffee?**\n\nIt comes down to how much mucilage stays on the bean and how slowly it dries. Yellow honey is the lightest and brightest, red honey is sweeter with more body, and black honey is the most intense and fruit-forward.\n\n**How should I brew honey processed coffee?**\n\nHowever you like it's a versatile style. A cafetire or filter brew shows off the sweetness and balance beautifully, while darker honey lots make an excellent, syrupy espresso.\n\nFancy tasting the honey process for yourself? Keep an eye on our [latest single origin coffees](https://www.pactcoffee.com/coffees/all) when a honey lot lands, it never hangs around for long."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1736263978/Will_760_x_450_emrpqe.jpg", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three."}]" } , { "title" : "What the 'Super' El Nio means for the price of your coffee", "category" : "Coffee industry news", "url" : "/blog/super-el-nino-coffee-prices", "date" : "03 July 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1781859409/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/9825-section-1-1781776815.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* Scientists are forecasting one of the strongest El Nio events on record, likely leading to drier weather in Central and South America and heavy, unpredictable rainfall in East Africa.\n* Coffee yields in South America could fall by 30% to 50%, a huge hit for the growers behind your coffee.\n* Smaller harvests usually push coffee prices up over time but not straight away.\n* Coffee companies with long-term, direct relationships with growers are best placed to protect both growers' incomes and the price you pay.\n* Pact pays growers a fair, sustainable price regardless of the market, so we're not passing sudden price hikes onto you."}, {"type" => "md-block", "content" => "## What is a 'Super' El Nio?\n\n[El Nio](https://thinklandscape.globallandscapesforum.org/60921/el-nino-the-climate-wake-up-call-we-need/?gad_source=1&gad_campaignid=23715769902&gbraid=0AAAAAoeYiP04EA0WGcdX4mh2PjwAh7cjB&gclid=CjwKCAjwu53SBhAhEiwAJzSLNsicxmYpOllM_ETkRj3vQF0gvZW2Vma1UzG01E9DCvuKYpK2vCZ0HhoCCsoQAvD_BwE) is a natural weather event that warms the world's oceans and shifts rainfall patterns across the globe. It starts to develop in June, peaks in late autumn and winter, and affects global temperatures well into the following year.\n\nThis year's event is predicted to be a 'super' El Nio scientists are [forecasting what could be the strongest in history](https://www.bbc.co.uk/weather/articles/cvgzn11v421o), potentially leading to record global temperatures in 2027.\n\nFor coffee, that's a serious problem. Coffee trees are famously fussy about their growing conditions, and El Nio disrupts them in the regions where most of the world's coffee comes from.\n\n## **How El Nio affects coffee growers**\n\nThe impact looks different depending on where a coffee is grown. Central and South America typically see much drier conditions, while East Africa is likely to face erratic rainfall and flooding. Both extremes make it far harder to grow a good crop.\n\nHow much harder? Will Corby, our Director of Coffee, has spent 20 years working directly with coffee growers, and his estimate is stark: growers in South America could see yields fall by \"30% to 50% as a result of this year's El Nio\". That's a huge hit on their income and, as Will points out, it lands \"at a time when coffee farming is impacted by a multitude of price increases\".\n\nAnd it's not a small group of people affected. A predicted 'Super' El Nio could put global coffee supplies under unprecedented pressure, posing a threat to [50 million smallholder farmers](https://www.independent.co.uk/climate-change/el-nino-2026-super-summer-climate-farmers-b2999271.html)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1781774700/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/835-section-1-1781774091.jpg", "text" => "Sorting coffee cherries"}, {"type" => "md-block", "content" => "## **Will your coffee get more expensive?**\n\nNot necessarily, and not straight away. But smaller harvests mean less coffee to go around, and that usually puts upward pressure on prices further down the line.\n\nHere's the twist: right now, the opposite is happening. The [commodity market](https://www.pactcoffee.com/blog/what-is-speciality-coffee?srsltid=AfmBOorHXc2xiUzdS0DTIt_0NVBQGtnRdTbXzVN0urm7KI9iI7Aptuq1) where the vast majority of the world's coffee is bought and sold dropped from over $4 to $2.40 per lb of Arabica coffee between December 2025 and June 2026. So the price coffee companies pay for beans has actually fallen sharply, just as growers face one of their toughest harvests in years.\n\nFor growers, that's a double blow and it exposes something most of us never see when we pick up a bag of coffee. Growers can't simply sit on their harvest and wait for a better price.\n\n\"When coffee is your main source of income, you can't really wait for prices to recover before you sell,\" Will explains. The result is that many growers end up selling at a loss even in a normal year. Add a tough harvest into the mix, and making ends meet gets harder still.\n\n## **Why fair trading matters more than ever**\n\nThis is exactly the moment that separates coffee companies who talk about ethical sourcing from those who practise it. Buying at the lowest price the market allows might look like good business, but the only winner is the trader in the middle.\n\nCoffee companies paid above the cost of production for most of last year, and plenty of them made that work. So the ability to pay fairly clearly exists the question is whether companies choose to keep doing it now that the market's dipped. \"It's on us to keep doing right by growers,\" Will says, \"not just when the market forces our hand.\""}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1595317689/https://media.pactcoffee.com/images/uploads/legacyproduct/144/will_drying_patio_sertao_brazil.JPG", "text" => "Will Corby, Pact's Director of Coffee"}, {"type" => "md-block", "content" => "## **What this means for Pact customers**\n\nOur approach doesn't change when the weather does. We've always worked directly with the growers and cooperatives behind our coffee many for over a decade and we pay a fair price for exceptional quality, whatever the wider market is doing.\n\nThat's not charity it's a mutually beneficial partnership. Growers get a reliable, sustainable income that proves there's a profitable future in growing exceptional coffee. We get first pick of some of the world's best coffee, year after year, and you get an outstanding cup, without sudden price hikes every time the weather turns.\n\nThose decade-long relationships are what make the difference in a year like this, says Will: they mean Pact \"can continue to pay a fair, sustainable price at origin, without passing extra cost on to our customers in tough harvests\".\n\n### **FAQs**\n\n**What is a 'Super' El Nio?** \n\nIt's an unusually strong El Nio event. El Nio warms the world's oceans and shifts rainfall patterns globally this year is forecast to be one of the strongest on record.\n\n**Will coffee prices go up in 2026 and 2027?** \n\nSmaller harvests usually push prices up over time, but not immediately. Right now, commodity coffee prices have actually fallen. The bigger risk is to growers' incomes and to supply in the years ahead.\n\n**Which coffee regions are most affected by El Nio?** \n\nCentral and South America typically see drier conditions, while East Africa faces erratic rainfall and flooding. Both reduce yields significantly.\n\n**How does Pact protect its coffee prices?** \n\nWe buy directly from growers through long-term partnerships, paying a fair, sustainable price at origin regardless of the commodity market. That stability protects growers in tough harvests, and it means we're not passing extra costs on to our customers.\n\nWant coffee that's traded fairly, whatever the weather? [Get 25% off ](https://www.pactcoffee.com/coffee-plans/signup/get-started)your first two orders in our range of speciality coffees, delivered fresh from our roastery to your door."}]" } , { "title" : "How to find the best decaf coffee UK", "category" : "How tos", "url" : "/blog/best-decaf-coffee-uk", "date" : "25 June 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1744190202/website-d2c/assets/uploadedCMS/2025/Meta%20image%20ads/Decaf/2503_StorePDP-1280x1500px-DecafHouseBlend.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* Most decaf coffee is made from low-quality, stale beans the decaffeination process gets the blame for bad flavour, but the real culprit is usually the coffee itself.\n* Freshness matters just as much with decaf as it does with regular coffee.\n* Speciality-grade beans make a real difference.\n* The CO2 decaffeination process removes caffeine without touching the flavour compounds that make great coffee taste great.\n* You can buy Pact decaf [online](https://www.pactcoffee.com/coffees/decaf?srsltid=AfmBOoohY8AeM1KkxZrF07vr2CSiG_0e_4uW7wKtY5UPtM_mIDlusbUp), in [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-decaf-ground/241661-1-2?srsltid=AfmBOooykJxLiuc2whdckjErXxieGpmzMo0zG1QxYkR10Yjd5jhlygHC), and on [Ocado](https://www.ocado.com/products/pact-coffee-bourbon-cream-decaf-pods-10s/672765011?srsltid=AfmBOoqRJ0E9VyHyEnN0bOg8G9YA0Hs3Na9tqgJ9icT_SMB3WmRNGcIE)."}, {"type" => "md-block", "content" => "Decaf has a slight reputation problem. Ask most people about it and they'll tell you it tastes flat, bitter, or somehow hollow like a copy of a copy. But that reputation isn't really about decaffeination. It's about the coffee underneath it.\n\nOnce you understand what's actually going on, finding the best decaf coffee in the UK becomes a lot easier. You're not hunting for a miracle process or a clever workaround. You're just looking for great coffee freshly roasted, speciality-grade, and decaffeinated the right way.\n\nLet's break it down.\n\n## **The real reason most decaf tastes bad**\n\nThe decaffeination process takes most of the blame for bad decaf. But it's rarely the main culprit.\n\nHere's what actually tends to happen. The vast majority of decaf on supermarket shelves is made from low-grade, commodity coffee.\n\nDecaffeinating them gives them a second chance on the shelf. The logic makes commercial sense: the decaffeination process itself adds cost, so it's rarely done to the good stuff.\n\nSo when you buy a supermarket own-brand decaf and it tastes dull or oddly bitter, it's not because decaf is inherently inferior. It's because they're starting with inferior beans.\n\nThere's also the question of age. Coffee stales quickly after roasting usually within a few weeks if it's not stored carefully. Supermarket coffee, whether caffeinated or not, can sit in a warehouse, on a lorry, and on a shelf for months before it reaches you. By that point, even a well-processed bean has lost most of what made it interesting.\n\nDecaf is actually more susceptible to this than regular coffee, because the decaffeination process opens up the bean's cell structure slightly, making it a little more porous and quicker to stale. So freshness is key."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1678875657/https://media.pactcoffee.com/images/uploads/legacyproduct/1671/pact_packshots_365_decaf.jpg", "text" => "Bourbon Cream Decaf pods, available in Ocado"}, {"type" => "md-block", "content" => "## **What fresh coffee means**\n\nThere's a reason speciality roasters obsess over roast dates. In the days and weeks after roasting, coffee is at its most alive the aromatic compounds that give it complexity, sweetness, and depth are fully intact. Leave it long enough and those compounds degrade. What you're left with is flat, one-dimensional, and often a bit harsh.\n\nThis is why roasting to order makes a huge difference. When you buy from a roaster who's roasting your coffee just before you receive it, you're getting something genuinely different from what you'd find sitting in a foil bag under fluorescent lighting.\n\nOne thing that helps lock that freshness in is nitrogen flushing. Before sealing, the bag is flooded with nitrogen gas, which pushes out the oxygen that would otherwise start breaking down the coffee's aromatic compounds.\n\nIt's the same principle behind vacuum-packed food remove the oxygen, slow the staling. The one-way valve you'll see on quality coffee bags lets carbon dioxide (released naturally by freshly roasted beans) escape without letting oxygen back in.\n\nTogether, these two things mean the coffee you open at home is as close as possible to the coffee that came off the roaster.\n\nWith decaf specifically, starting with a freshly roasted bean closes the gap significantly between decaf and regular coffee. The difference in flavour body, sweetness, mouthfeel is night and day compared to something that's been sitting around for months.\n\nIf you've written off decaf in the past, there's a real chance you've simply never had it fresh. It's worth trying again."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1697634110/website-d2c/assets/uploadedCMS/2023/Nav%20Bar/Browse%20Coffees%20Nav/nav001_514x280_nav_tile_decaf.jpg", "text" => "Decaf Casa Loma, grown by Ramiro Suarez & Jos Napolen Ramos"}, {"type" => "md-block", "content" => "## **Why speciality coffee makes such a difference**\n\nNot all coffee is created equal and the grade matters enormously when it comes to decaf.\n\nSpeciality coffee is a defined standard. Beans are scored by trained tasters on a 100-point scale, and speciality grade means scoring 80 or above. To get there, it takes an exceptional grower with meticulous attention to detail through harvesting and processing. This directly shapes what ends up in your cup.\n\nWhen you decaffeinate a speciality bean, you have something worth preserving. The flavour is layered, interesting, and genuinely enjoyable. When you decaffeinate a low-grade bean, you're stripping caffeine from something that wasn't much to begin with.\n\nThink of it a bit like cooking with the right ingredients.\n\n## **The CO2 process: why it matters**\n\nThere are a few different ways to remove caffeine from coffee beans. Some use chemical solvents. Some use a Swiss water process. The one we use at Pact and the one that makes the most sense if you care about flavour is the CO2 method.\n\nHere's how it works. Green (unroasted) coffee beans are soaked in water and then placed in a pressurised vessel. Liquid CO2 is pumped in. At the right pressure and temperature, CO2 acts as a solvent but a highly selective one. It bonds with caffeine molecules and carries them away, leaving behind the flavour compounds, the oils, and everything else that makes coffee taste the way it does.\n\nThe CO2 is then depressurised, the caffeine separates out, and the CO2 is recycled back into the process. No chemicals. No residue. Nothing left behind in the bean except the flavour you started with.\n\nIt's a more expensive process than chemical decaffeination, which is part of why you don't see it everywhere. But it's also significantly more gentle on the bean's flavour profile. When we use it on our Bourbon Cream Espresso Blend a coffee with a rich, indulgent, chocolatey character the result is a decaf that tastes like the coffee it came from, not like a shadow of it.\n\nThe CO2 method is also entirely natural. CO2 is a substance the coffee plant produces itself during growing. There's something fitting about using it to do the rest of the work."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1677583393/website-d2c/assets/uploadedCMS/2023/Decaf%20Pods/Iced_coffee_with_packaging_hand_pouring_milk_250_DECAF.jpg", "text" => "Iced coffee made with Bourbon Cream Decaf pods"}, {"type" => "md-block", "content" => "## **What to actually look for**\n\nSo if you're trying to find the best decaf coffee beans in the UK, or the best decaf ground coffee, here's a practical checklist:\n\n**Roast date, not best-before date.** \n\nA best-before date tells you very little. A roast date tells you when the coffee was at its best.\n\n**Speciality-grade coffee.** \n\nIf the bag doesn't mention where the coffee came from, it's probably not speciality grade. Good coffee comes with a story because the story matters to the flavour.\n\n**The CO2 process.** \n\nIt's worth checking how the decaffeination was done. Not all processes are equal, and the CO2 method is the most flavour-preserving available.\n\n**Whole beans over ground, if you can.** \n\nGround coffee stales faster than whole beans. If you have a grinder even a basic one buying wholebean decaf and grinding it fresh before brewing will make a noticeable difference.\n\n**Espresso or filter?** \n\nGreat decaf is available in both. Espresso-roasted decaf will be more full-bodied and better suited to milk-based drinks. Filter-roasted decaf tends to be lighter and brighter, better for black coffee.\n\n## **Try Pact decaf**\n\nOur Bourbon Cream Decaf is the same award-winning blend we've been roasting for years a rich, chocolatey espresso with sweet, rounded flavour and a long finish. It's made from speciality-grade beans and decaffeinated using the CO2 process so it reaches you at its freshest.\n\nIf you've had bad decaf before (and most people have!), we'd encourage you to try it. Not because we think all decaf is good, but because we think this one is.\n\nYou can buy it [online at Pact Coffee](https://www.pactcoffee.com), find it in [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-decaf-ground/241661-1-2), or pick it up in pods on [Ocado](https://www.ocado.com/products/pact-coffee-bourbon-cream-decaf-pods-10s/672765011)."}, {"type" => "md-block", "content" => "*Decaf drinkers have historically been sold a large amount of stale, low-grade coffee given a false lease of life through the decaffeination process.*\n\n*Recently, we conducted new consumer research that found that not only have half of consumers bought decaffeinated coffee to drink at home in the last six months, but a further seven in 10 said they'd be more likely to drink decaffeinated coffee if there were more good quality options readily available.*\n\n*Bringing a speciality-grade decaf to Waitrose shelves and giving its customers more caffeine-free options to choose from is a really exciting moment for us, and hopefully for consumers who have been waiting for a better tasting decaffeinated coffee to enjoy too.*\n\n*By definition, speciality coffee must score at least 80 points from 100 with professional tasters. This coffee scores 84, so consumers will be able to enjoy top-quality decaf.*\n\n**Pact Director of Coffee, Will Corby, who has 30 years of experience working in the coffee industry.**\n\n### **FAQs**\n\n**Is decaf coffee actually bad for you?** \n\nNo decaf coffee is safe for the vast majority of people and retains most of the antioxidants found in regular coffee. It's a great option if you're sensitive to caffeine, pregnant, or simply want to enjoy coffee later in the day without it affecting your sleep.\n\n**Does decaf coffee have any caffeine in it?** \n\nA small amount, yes. Decaffeination removes around 97-99% of caffeine, but it can't remove every last trace. A typical cup of decaf contains roughly two to five milligrams of caffeine, compared to around 95 milligrams in a regular cup of coffee.\n\n**Why does decaf coffee taste different?**\n\nUsually because it's made from lower-quality beans and isn't fresh. The decaffeination process itself particularly the CO2 method doesn't significantly alter flavour. The difference you're tasting is nearly always down to the quality and freshness of the coffee underneath.\n\n**What's the best way to brew decaf coffee at home?**\n\nExactly the same way you'd brew regular coffee. Decaf works well in a cafetire, an [espresso machine](https://www.pactcoffee.com/brew-guides/espresso), a [moka pot](https://www.pactcoffee.com/brew-guides/stovetop?srsltid=AfmBOop1jR6OO4dVgf2XxQDy9ZdflQRVgOM5OGhGX_XOzJQaJgucNJiE), a [V60](https://www.pactcoffee.com/brew-guides/v60?srsltid=AfmBOooa4ot73XUMIk0Ev-EHeY6G1eGN29A-XBxqr1_wxzQHTJItZcdj), or an [AeroPress](https://www.pactcoffee.com/brew-guides/aeropress?srsltid=AfmBOooOqm--w96wXJLSAlKsZ_lS2U32TAyAJt5gDissWmffS8tI8aUZ). The brewing method should match the roast style espresso roasts for espresso machines, filter roasts for slower methods.\n\n**Is speciality decaf worth the extra cost?**\n\nIf you drink coffee for the flavour and most of us do then yes. The gap between commodity decaf and speciality decaf is significant. You'll notice it immediately, especially if you've been buying supermarket decaf for years.\n\n**Where can I buy the best decaf coffee in the UK?**\n\nYou can buy Pact's Bourbon Cream Decaf [online](https://www.pactcoffee.com), in [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-decaf-ground/241661-1-2), or on [Ocado](https://www.ocado.com/products/pact-coffee-bourbon-cream-decaf-pods-10s/672765011)."}]" } , { "title" : "What is light roast coffee?", "category" : "Did you know", "url" : "/blog/what-is-light-roast-coffee", "date" : "24 June 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1661172588/Copy_of_Roasting_coffee_team_grindhouse_Pact_beans_23_of_47_fvuzjf.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* Light roast coffee is roasted for a shorter time at a lower temperature, preserving the natural flavours of the bean.\n* It typically has higher acidity, a lighter body, and more complex, fruity, or floral tasting notes than darker roasts.\n* Contrary to popular belief, light roast coffee contains slightly more caffeine than dark roast, because the roasting process breaks down caffeine over time.\n* The origin, variety, and processing method of the bean matters far more in a light roast there's nowhere to hide, so quality is everything.\n* At Pact, we roast lighter than most, because we believe great coffee should taste like where it came from."}, {"type" => "md-block", "content" => "So, what is light roast coffee? It's one of those questions that seems simple on the surface but the answer tells you a lot about how coffee works, and why the roast profile you choose matters so much.\n\nWhether you're new to speciality coffee or you've been brewing at home for years, this guide covers everything you need to know about light roast: what it is, how it differs from darker roasts, and why it might just be the best way to experience truly exceptional coffee.\n\n## **What is light roast coffee, exactly?**\n\nWhat is a light roast coffee? In short, it's coffee that's been roasted at a lower temperature typically between 180C and 205C and removed from the roaster before or just at the 'first crack'. That's the point at which the beans expand and release steam with an audible popping sound, a bit like popcorn.\n\nBecause the beans spend less time in the roaster, they retain more of their original character. The moisture stays higher, the density remains, and the natural sugars don't fully caramelise. The result is a coffee with a lighter colour, a more delicate body, and most importantly a flavour profile that reflects where the bean came from.\n\nThat could mean bright citrus notes from the high-altitude hills of Huila, Colombia, or a subtle stone-fruit sweetness from a Kenyan single-origin. These flavours exist in the bean itself. Light roasting is how you let them speak."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1587024201/website-d2c/assets/uploadedCMS/dark_supermarket_roast_and_pact.jpg", "text" => "The difference between a supermarket dark roast (left) and Pact's dark roast (right)."}, {"type" => "md-block", "content" => "## **What does light roast coffee taste like?**\n\nLight roast coffee tends to be:\n\n* **Higher in acidity.** This isn't unpleasant sharpness it's the same bright, clean quality you'd find in a great wine or fresh fruit. It's what makes light roast feel lively and complex.\n* **Lower in body**. Light roasts have a thinner, tea-like mouthfeel compared to the heavier, syrupy texture of a dark roast. Some people love this others prefer something more substantial.\n* **More flavourful and nuanced**. Floral, fruity, and delicate notes are far more pronounced. You might taste jasmine, red berries, or a clean sweetness flavours that simply don't survive a longer, hotter roast.\n* **Less bitter**. The bitterness associated with coffee is largely a product of the roasting process itself. Lighter roasts haven't developed that intensity, so they're often perceived as gentler and more approachable.\n\nNo two light roasts are identical. The flavour depends enormously on the coffee's origin, [the variety of the coffee](https://varieties.worldcoffeeresearch.org/arabica/varieties), how the beans were processed after picking, and how they were brewed. That's what makes speciality coffee so endlessly interesting.\n\n## **What is the difference between light and dark roast coffee?**\n\nThis is one of the most common questions we hear, and it's worth spending a moment on because the difference goes deeper than colour.\n\n### **Roasting time and temperature**\n\nLight roasts are pulled from the heat earlier. Dark roasts go further to or beyond the second crack, in many cases reaching temperatures of 224C or above. The longer the bean stays in the roaster, the more it transforms.\n\n### **Flavour**\n\nIn a light roast, you're tasting the bean. In a dark roast, you're largely tasting the roast. The extended heat breaks down the delicate compounds responsible for origin character, replacing them with the roasty, smoky, bitter flavours we often associate with traditional espresso. Neither is wrong it's simply a different experience.\n\nAt Pact, we believe the most interesting flavours live in the bean itself. That's why we roast lighter than most. We work directly with the world's best growers to source exceptional coffee, and then we roast it in a way that preserves everything those growers have worked so hard to develop.\n\n### **Body and acidity**\n\nLight roasts are higher in acidity and lighter in body. Dark roasts have lower acidity and a heavier, bolder mouthfeel. If you're used to dark roast and switching to light, the difference can feel surprising at first but many people find they come to prefer the clarity of a well-roasted light coffee.\n\n### **Caffeine**\n\nHere's the one that surprises most people. Light roast coffee is marginally higher in caffeine than dark roast. That's because caffeine breaks down during roasting, so the shorter the roast, the more caffeine remains in the bean. The difference isn't dramatic, but it's worth knowing.\n\n### **Colour**\n\nLight roast beans are pale brown almost cinnamon-coloured with no visible oil on the surface. The darkest roasted beans are nearly black and noticeably oily. Medium roast sits somewhere in between.\n\n*\"Chemists working with coffee have determined that around 10% of green coffee's weight is comprised of organic acids, that's quite a lot!\"* \n\n*\"Thousands of flavour creating reactions occur during the roasting process, and it's our job to find an expression of that coffee which showcases vibrancy and terroir while still being soluble and approachable to brew.\"*\n\nRichard Hill, Pact Coffee Quality Manager who has ten years of experience roasting coffee."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1781696706/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/9815-section-1-1781696625.jpg", "text" => "Kiangothe, a limited edition light roasted by Pact in June 2026"}, {"type" => "md-block", "content" => "### **Why does roast level matter so much?**\n\nWhen you're buying [commodity coffee](https://www.pactcoffee.com/blog/what-is-speciality-coffee?srsltid=AfmBOoomP6PT-7RsWoHgM3wrN3jzsCQTAEHfsdFWa4a18yjHK1Do6Ygs), roast level is often used to create consistency or to disguise lower-quality beans behind a wall of smokiness. A heavily darkened roast will always taste roughly the same, regardless of where the beans came from.\n\nIn speciality coffee, that would be a waste. The beans we source at Pact are grown by skilled growers who take real pride in their craft. The terroir the combination of soil, climate, altitude, and processing method creates flavour profiles you simply can't replicate. Roasting too darkly would destroy all of that.\n\nRoasting lighter is harder to do well. There's less room for error, and nowhere to hide. But when it's done right, the results are extraordinary a coffee that tastes unmistakably like the place it came from, and like nothing else you've ever had.\n\n### **How should you brew light roast coffee?**\n\nLight roast coffee tends to perform particularly well with brewing methods that emphasise clarity and nuance. Filter methods like a [V60](https://www.pactcoffee.com/brew-guides/v60?srsltid=AfmBOorfg82RZwqE1vWyquL5YD7K2nUm_3KiCzqpwb2Hf3a9vZLU0xA3), [cafetire](https://www.pactcoffee.com/brew-guides/cafetiere?srsltid=AfmBOoqBecLva2HYmyLnR6h7BLBEt2Q5UronaB9jtqHFGI0AdEO1oz7-), or [AeroPress](https://www.pactcoffee.com/brew-guides/aeropress) highlight the complex, delicate notes that make light roasts special. \n\nYou can also pull a great espresso from a light roast it'll be brighter and more complex than you might expect, creating truly amazing flavours (think fruity iced cream) with milk. \n\n**A few tips:**\n\n* **Grind fresh**. Light roast beans are denser, so they benefit especially from freshly ground coffee. Pre-ground loses its character quickly.\n* **Use slightly hotter water**. Water just off the boil (around 9396C) helps with extraction.\n* **Be patient**. Light roasts can be slightly slower to extract. Don't rush it.\n\n### **Is light roast coffee right for you?**\n\nIf you're curious about where your coffee actually comes from if you want to taste the difference between a Rwandan natural and a washed coffee from Congo, or understand what 'terroir' really means in a cup then light roast is your gateway.\n\nIt won't taste like the coffee you grew up with. It's brighter, more delicate, and sometimes surprising. But for coffee lovers who want more from every cup, it's hard to go back.\n\nAt Pact, every coffee we roast starts with sourcing the finest beans we can find from the world's best growers. The roast is just the final chapter in a long story of craft and care. We roast light to honour that story not to hide it.\n\nStart a Pact light roast subscription [here](https://www.pactcoffee.com/coffee-plans/signup-b/step-1?voucher=subscribe25) and get 25% off your first two orders."}, {"type" => "md-block", "content" => "**FAQs**\n\n**Is light roast coffee stronger than dark roast?** \n\nIt depends what you mean by 'stronger'. Light roast has slightly more caffeine, because the roasting process breaks down caffeine over time. But if by stronger you mean bolder or more intense in flavour, dark roast tends to taste that way it's roastier, more bitter, and less nuanced. Light roast is more complex and delicate rather than powerful.\n\n**Does light roast coffee taste bitter?** \n\nMuch less so than dark roast. Bitterness is largely a product of the roasting process the longer and hotter the roast, the more bitter compounds develop. Because light roast coffee spends less time in the roaster, it retains more natural sweetness and acidity, and has far lower bitterness. If you find coffee too bitter, a light roast could be a real revelation.\n\n**Can you make espresso with light roast coffee?** \n\nYes, absolutely. It won't taste like a traditional dark espresso it'll be brighter, fruitier, and more acidic but many people find it far more interesting. It takes a little more care to dial in, but the results can be exceptional.\n\n**What's the best way to brew light roast coffee at home?** \n\nThe V60, AeroPress, and cafetire all work brilliantly with light roast. These methods preserve the delicate flavours and allow the complexity of the bean to come through clearly. Whatever method you use, grind fresh and aim for water around 9396C.\n\n**Why does Pact roast lighter than other roasters?** \n\nBecause we believe the most interesting flavours live in the bean itself. We work directly with the world's best growers to source exceptional coffee, and roasting lighter is how we preserve the character and complexity that those growers have worked so hard to develop. Roasting too darkly would simply destroy it.\n\n**Is light roast coffee more acidic?** \n\nYes light roast coffee does have higher perceived acidity than darker roasts. This isn't harsh or unpleasant it's the same bright, clean quality you'd find in fresh fruit or a great wine. If you have a sensitive stomach, it's worth bearing in mind, though cold brew or a slightly lower-temperature brew can help reduce acidity."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg"}]" } , { "title" : "What is micro-lot coffee? Inside the world's most extraordinary brews", "category" : "Did you know", "url" : "/blog/what-is-a-microlot", "date" : "23 June 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1774457791/DSC02002_ah3ymm.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* A micro-lot is a hyper-specific, small-scale harvest kept entirely separate from the rest of a farm or region's yield, due to its exceptional quality.\n* On the international cupping table, regular speciality coffee must score 80 points or higher. Micro-lots routinely smash through this ceiling, scoring an extraordinary 86 points or more.\n* When you drink a micro-lot, you're tasting a specific hillside plot, a precise harvest day, or an elite hand-sorted selection.\n* Because of the immense skill required to produce them, micro-lots command significantly higher prices, funnelling vital financial equity directly back to the people that produce them."}, {"type" => "md-block", "content" => "If you've ever spent a few minutes browsing the shelves of a speciality roastery, or exploring the digital aisles of a website, you've likely come across the term micro-lot'.\n\nIt sounds undeniably premium, evoking images of exclusive, limited-edition releases and secret agricultural handshakes.\n\nBut what does it actually mean? Is it just a clever marketing buzzword designed to make a bag of beans look fancy, or does it represent something truly game-changing for your morning cup?\n\nAt Pact, it's the highlight of the day when a truly extraordinary coffee hits our cupping table. And more often than not, those vibrant, jaw-dropping flavour experiences come straight from a micro-lot.\n\nFar from being an exclusive club reserved for elite baristas with specialised tasting vocabularies, micro-lot coffee is the pinnacle of what happens when a passionate person processing coffee dedicates a tiny portion of their farm, crop, or group harvest to absolute perfection.\n\n## **What is micro-lot coffee?**\n\nTo understand the magic of a micro-lot, it helps to contrast it with how the vast majority of the world's coffee is treated.\n\nThrough the traditional coffee industry, where beans are bought and sold on the [commodity market](https://sprudge.com/what-is-the-c-market-183157.html), coffee cherries from hundreds of different farms are grouped together, processed in giant bulk batches, and sold as a generic regional blend. It's the coffee equivalent of a mass-produced table wine reliable and familiar, but lacking any distinct personality.\n\nSpeciality coffee changes the game by keeping harvests traceable to individual farms or cooperatives. Micro-lot coffee takes that philosophy even further.\n\nAt its core, a micro-lot is a specific, limited-run harvest that a grower or producer deliberately isolates from the rest of their crop because its quality is so undeniably spectacular.\n\nThese are the absolute rockstars of the harvest. On the international 100-point grading scale used by certified Q Graders, a coffee must score 80 points to be deemed speciality'. Micro-lots routinely score an extraordinary 86 points or more.\n\nWhen a crop hits that 86+ threshold, the flavours become wildly expressive singing with distinct notes, like crisp green apple, elegant jasmine, or deep, melting praline.\n\nBecause they're kept separate from start to finish, a micro-lot offers unbroken traceability. When you brew a cup, you're tasting the jewel in the crown of the farm or washing station."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1761050950/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/9356-section-1-1761049589.jpg", "text" => "Marcus Carvalho, a micro-lot expert, in Brazil."}, {"type" => "md-block", "content" => "## **How the grower creates a masterpiece**\n\nOften, it comes down to geography and meticulous attention to a specific patch of land many micro-lots are grown on tiny plots within a larger estate.\n\nCoffee is an incredibly sensitive plant that reacts dynamically to its microclimate. A single hillside that catches the perfect amount of morning mist, sits at a slightly higher altitude, or boasts uniquely nutrient-rich volcanic soil can yield cherries that are vastly superior to a plot growing just 50 metres away.\n\nThe best growers recognise these golden zones. Instead of mixing these exceptional cherries in with the main harvest, they treat the plot like an experimental laboratory. They might give these specific trees bespoke fertilisers, prune them with meticulous care, and wait to pick the cherries until they hit the precise peak of sugar density.\n\nOnce picked, these cherries are processed entirely on their own often undergoing complex, highly monitored fermentation techniques to maximise their natural sweetness. \n\nThe resulting yield might only fill three or four sacks in an entire year, making them incredibly rare, highly sought-after gems."}, {"type" => "md-block", "content" => "## **African washing stations: best of the harvest**\n\nWhile many micro-lots are tied to a specific spot on a single estate, the term also covers extraordinary coffees made in different ways.\n\nIn many iconic African coffee-producing nations such as Kenya, Ethiopia, and Rwanda the agricultural landscape is dominated by smallholders. These are independent family growers who might only tend a few dozen coffee trees.\n\nBecause their farms are too small to house expensive processing machinery, they deliver their freshly picked cherries to a centralised local washing station on a daily basis.\n\nA dedicated team then meticulously sorts these premium cherries by hand, separating them from the standard lots.\n\nAs hundreds of growers deliver their crops, the washing station managers look out for the absolute gold-standard deliveries and isolate the cherries. This ultra-selective process creates a hyper-focused batch that showcases the pinnacle of the region's flavour profile.\n\nIt's a collaborative triumph of local agricultural skill, resulting in the beautifully bright, floral, and intensely juicy flavours that African speciality coffees are rightfully world-renowned for."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1760714070/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/9351-section-1-1760707363.jpg", "text" => "Catalino Vasquez, grower of phenomenal micro-lot coffees on the Integral Cipres farm in Honduras."}, {"type" => "md-block", "content" => "## **What micro-lots mean for growers**\n\nProducing an 86+ point coffee requires an immense amount of skill, knowledge, and a meticulous attention to detail. If a grower was forced to sell that extraordinary crop into the traditional commodity market, they'd receive the exact same price as someone who's sold flat, stale beans.\n\nBut when the crop is judged on quality, rather than quantity, the grower raises a deserved premium. At Pact, we form long-term, personal partnerships with growers to cut out the commodity market's traditional middle men it gives us the transparency to see the quality of the bean while knowing the payment goes straight into the bank account of the person behind it.\n\nThis financial equity is a powerful catalyst for community growth. It gives growers the capital they need to invest in premium infrastructure, purchase advanced processing equipment, weather the challenges of climate change, and bring more local workers into their businesses.\n\nWhen you purchase a micro-lot, you're not participating in a charity scheme you're actively investing in a premium, sustainable partnership that rewards exceptional craftsmanship with true economic equity."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1779895433/Rony_A._Gomez_vlhcuc.jpg", "text" => "Rony Gmez, Central America's leading coffee expert. "}, {"type" => "md-block", "content" => "***The special preparation of this micro-lot the process was: in the harvest season we collected only the healthy and fully ripe cherries. This was followed by a quick flotation (a maximum of 15 minutes) in water to separate bad cherries and impurities.***\n\n***The cherries were then pulped without water, and the coffee was moved to drying beds for a slow drying process over 25 days. We have worked with this Geisha lot with honey processing because we found a better cup profile and sweetness that enhances its notes.***\n\nRony Gmez, grower on the Kukurucho micro-lot farm.\n\n### **FAQs**\n\n**Are micro-lot coffees harder to brew at home?**\n\nNot at all. While they're incredibly high quality, they don't require any special barista training to enjoy.\n\nBecause micro-lots are packed with delicate, complex fruit sugars and pristine flavour clarity, they shine when brewed using filter methods like a V60 or an AeroPress. Just use a quality burr grinder and clean, filtered water, and those extraordinary 86+ point tasting notes will really pop.\n\n**Why are micro-lots more expensive than regular coffee?**\n\nIt comes down to simple maths: scarcity and quality. A micro-lot represents a tiny fraction of a farm's total annual output sometimes just a few bags exist in the entire world. Factor in the intensive hand-sorting, specialised processing, small-batch roasting, and the premium paid directly to the grower, and the price reflects a genuinely artisanal product.\n\n**How often do Pact micro-lots change?**\n\nConstantly and that's half the fun. Because micro-lots are tied to a specific week or a tiny plot of land, once a roaster runs out of that particular lot, it's gone at least until the next harvest.\n\nDrinking micro-lots lets you follow the natural variety of the harvest, moving from the bright, juicy profiles of Africa to the deep, velvety structures of Central and South American crops as the seasons change.\n\nStart a Pact micro-lot subscription and [claim 25% off your first two orders](https://www.pactcoffee.com/coffee-plans/signup-b/step-1)."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three."}]" } , { "title" : "Maximising flavour with your Ocado coffee", "category" : "Coffee industry news", "url" : "/blog/best-ocado-coffee", "date" : "16 June 2026", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1776349761/2604AttentiveDesktopGrocery_q88dmh.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* Altitude matters coffees grown above 1,200 metres and above typically develop greater sweetness and complexity.\n* Look for [speciality-grade coffee](https://www.pactcoffee.com/blog/what-is-speciality-coffee?srsltid=AfmBOor-pb8tUhlY9RAlpOjOQ_djGsyxFvSCgRb9-sZJt-gLVu5QXn1C) coffee that scores above 80 points on the [Speciality Coffee Association](https://sca.coffee/) scale is considered speciality.\n* Pact only buys coffees scoring 84+ points. Higher scores usually mean better flavour.\n* Choose whole beans when possible grinding coffee fresh before brewing protects aromas and flavours.\n* Pact's [Bourbon Cream Espresso](https://www.ocado.com/products/pact-coffee-bourbon-cream-espresso-ground/643103011?srsltid=AfmBOorby2GXmuijTKmEjmqGbr9CFmRYWXaWNDfqhMOqM2mjoxtFFsBT), [Bourbon Cream Decaf Pods](https://www.ocado.com/products/pact-coffee-bourbon-cream-decaf-pods-10s/672765011), and [House Coffee](https://www.ocado.com/products/pact-coffee-house-blend-ground/643105011) are all available in Ocado."}, {"type" => "md-block", "content" => "Not all coffee is created equal. Just as wine, cheese, or chocolate can vary enormously depending on how they're produced, coffee quality is shaped by hundreds of decisions made before it reaches your kitchen.\n\nThe best Ocado coffee beans tend to share three important characteristics:\n\n## **High altitude growing conditions**\n\nCoffee plants thrive in some of the world's most mountainous growing regions.\n\nAt higher elevations typically above 1,200 metres cooler temperatures slow the development of the coffee cherry. The fruit matures more gradually, giving it more time to build natural sugars and organic acids.\n\nThe result is a denser coffee bean with greater flavour complexity.\n\nInstead of generic bitterness, high-altitude coffees often reveal layers of flavours. Think ripe berries, milk chocolate, caramel, toasted nuts, citrus fruits, and delicate florals.\n\nMany of the coffees selected by Pact's sourcing team are grown at elevations far above this threshold by experienced growing partners who have an intimate understanding of how altitude, climate, and processing interact to create exceptional flavour.\n\nYou can take a deeper dive into [how altitude shapes your coffee's flavour here](https://www.pactcoffee.com/blog/speciality-coffee-explained-how-altitude-shapes-your-coffees-flavour).\n\n## **Speciality-grade coffee beans**\n\nOne of the most useful signs of quality in coffee is the Speciality Coffee Association's one-hundred-point grading system.\n\nProfessional coffee tasters assess coffees against strict criteria, including:\n\n* Sweetness\n* Acidity\n* Balance\n* Aroma\n* Body\n* Overall quality\n\nAny coffee that scores above 80 points overall is classed as a speciality' coffee.\n\nBut not all speciality coffee is the same.\n\nA coffee that scores 80 points sits just above the threshold but a coffee scoring 84, 85, or 86 points has demonstrated significantly greater complexity, sweetness, and balance.\n\nThat's why Pact only souces coffees scoring 84+ points.\n\nIt's a higher bar that ensures every coffee has earned its place through flavours, rather than marketing.\n\nWant to know more about what speciality coffee is? [Check out our guide here](https://www.pactcoffee.com/blog/what-is-speciality-coffee).\n\n## **Clear, transparent tasting notes**\n\nHow else can you identify a coffee's quality? By reading the tasting notes.\n\nYou'll often see descriptions such as:\n\n* Milk chocolate\n* Blackcurrant\n* Nectarine\n* Caramel\n* Bright citrus\n* Toasted almonds\n\nThese aren't added flavours, they're naturally occurring characteristics developed through variety selection, growing conditions, processing methods, and roasting expertise.\n\nCoffee grown in [Brazil](https://www.pactcoffee.com/coffees/brazil), for example, where you'll find more chocolatey, nutty flavours, will have different tasting notes from what you can get from the [Democratic Republic of the Congo](https://www.pactcoffee.com/coffees/drc), where you'll find more vibrant, intensely fruity notes.\n\nBy contrast, many commodity coffees focus heavily on strength' ratings or intensity scales, which tell you relatively little about the flavour.\n\nA commodity coffee can be roasted extremely dark to hide defects and mask them as strong'. You'll be hard pushed to find flavours outside of dark chocolate. Speciality coffee, however, reveals every nuanced flavour from its originflavours the grower intended to develop from dark chocolate and peanut butter to blackberry, grapefruit, apricot, and jasmine."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1668532163/website-d2c/assets/kopi/bg/DRC_Muungano_Farmers_1000x500__2.jpg", "text" => "A high-altitude coffee producer, Muungano, in the DRC"}, {"type" => "md-block", "content" => "## **Wholebean vs ground coffee**\n\nWhen shopping for Ocado coffee beans, one of the first decisions you'll face is whether to buy wholebean or pre-ground coffee.\n\nThe answer depends on how you like to brew and what matters most to you: freshness or convenience.\n\n[H3[ Why wholebean delivers more flavour\n\nWhole coffee beans stay fresh for longer because much less surface area is exposed to oxygen. Once coffee is ground, aromatic compounds begin escaping almost immediately.\n\nGrinding immediately before brewing helps preserve:\n\n* Aroma\n* Sweetness\n* Complexity\n* Body\n* Clarity of flavour\n\nIf you own a grinder, wholebean is the best choice and for many coffee lovers searching for the best Ocado coffee beans, freshness is the single biggest upgrade they can make at home.\n\nRead our guide on [the best coffee beans in 2026](https://www.pactcoffee.com/blog/best-coffee-beans-2026) here."}, {"type" => "md-block", "content" => "### **Pre-ground coffee**\n\nThat said, convenience matters. And a freshly-ground coffee from a quality roaster can still produce an excellent cup, particularly when matched to your preferred brewing method.\n\nIf grinding your own coffee feels like one step too many before the morning commute, quality ground coffee offers an easy way to enjoy speciality-quality flavours without additional equipment.\n\nThe most important factor isn't whether the coffee is ground or whole beans it's whether the coffee itself is exceptional to begin with.\n\nFind out what [the best ground coffee to buy is here](https://www.pactcoffee.com/blog/what-is-the-best-ground-coffee-to-buy)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1781600446/Pact-Jan25-1_edit_OcadoAd_wizhlu.jpg", "text" => "Pact coffee bags available in Ocado"}, {"type" => "md-block", "content" => "## **The best Ocado coffee: the Pact selection**\n\nIf you're looking for the best Ocado coffee, Pact's range offers a straightforward introduction to speciality coffee without requiring expensive specialist equipment or knowledge.\n\nEvery coffee is sourced through [direct trade](https://www.pactcoffee.com/blog/direct-trade-ethical-coffee?srsltid=AfmBOoral3OYXWbtgX_klx9VuqHmlVxNpjNkzyGpeewZt-PSZrqjVn9D) relationships with skilled growers and producer groups, ensuring quality, transparency, and long-term sustainability throughout the supply chain.\n\n### **House Blend**\n\nHouse Blend available as both [wholebean](https://www.ocado.com/products/pact-coffee-house-blend-wholebean/643102011?utm_source=google&utm_medium=cpc&utm_campaign=23366287871&utm_content=non-brand&gclsrc=aw.ds&gad_source=1&gad_campaignid=23366294816&gbraid=0AAAAADi6iHnLqPBq6ZBbtOv57GWiKD18U&gclid=Cj0KCQjw3K7RBhDJARIsAKRtP5SZ0sBAX5Z0PfPEzjaFnu54Y_igbIaCS7dvTCiF7h7WYTenyN4pI0kaAkR3EALw_wcB) and [ground](https://www.ocado.com/products/pact-coffee-house-blend-ground/643105011?utm_source=google&utm_medium=cpc&utm_campaign=23366287871&utm_content=non-brand&gclsrc=aw.ds&gad_source=1&gad_campaignid=23366294816&gbraid=0AAAAADi6iHnLqPBq6ZBbtOv57GWiKD18U&gclid=Cj0KCQjw3K7RBhDJARIsAKRtP5RkqvQ9xSmwTOQNt3Y6UHQDZJ1hYZOA6xlafou7aVHbkskBI-1Yb30aAjNzEALw_wcB) is designed to be the dependable coffee you'll happily return to every day.\n\nExpect a rich foundation of chocolate sweetness, gentle caramel notes, and a clean finish that keeps the cup balanced and approachable.\n\nIt's versatile enough to be enjoyed as an espresso, or brewed with a cafetiere, filter, or moka pot.\n\n### **Bourbon Cream Espresso**\n\nBourbon Cream Espresso is a coffee that captures the flavour of a Bourbon Cream biscuit dark, sweet, and indulgent.\n\nIt's got a dark cocoa depth, followed by a silky sweetness and creamy finish pure, simple indulgence, and a Great Taste Award to prove it. It's available as both [wholebean](https://www.ocado.com/products/pact-coffee-bourbon-cream-espresso-wholebean/643104011?utm_source=google&utm_medium=cpc&utm_campaign=23366287871&utm_content=non-brand&gclsrc=aw.ds&gad_source=1&gad_campaignid=23366294816&gbraid=0AAAAADi6iHnLqPBq6ZBbtOv57GWiKD18U&gclid=Cj0KCQjw3K7RBhDJARIsAKRtP5TcYAt2ZLHr1aigDZEHB2OiuwkpahbX2Fjuff_hs6pcGMyBak7bzJ0aAiP1EALw_wcB) and [ground](https://www.ocado.com/products/pact-coffee-bourbon-cream-espresso-ground/643103011?utm_source=google&utm_medium=cpc&utm_campaign=23366287871&utm_content=non-brand&gclsrc=aw.ds&gad_source=1&gad_campaignid=23366294816&gbraid=0AAAAADi6iHnLqPBq6ZBbtOv57GWiKD18U&gclid=Cj0KCQjw3K7RBhDJARIsAKRtP5QewYZgI0SrgeJvNTeGmhn_laisn45TGlJdoIFpt4iY-awNXHSgyjEaAma9EALw_wcB) coffee.\n\n### **Bourbon Cream Decaf Pods**\n\n[Bourbon Cream Decaf Pods](https://www.ocado.com/products/pact-coffee-bourbon-cream-decaf-pods-10s/672765011?utm_source=google&utm_medium=cpc&utm_campaign=23366287871&utm_content=non-brand&gclsrc=aw.ds&gad_source=1&gad_campaignid=23366294816&gbraid=0AAAAADi6iHnLqPBq6ZBbtOv57GWiKD18U&gclid=Cj0KCQjw3K7RBhDJARIsAKRtP5SJupf6ePAXzd3w31s1mxYzXlENtunj8OPq0PfSTqBmZj8xXYvmugIaAvz_EALw_wcB) have the same sweetness and chocolatey character as the caffeinated coffee, while offering the convenience of pod brewing.\n\nDecaf coffee has improved massively in recent years but for a lot of roasters, it's still treated less than its caffeinated counterparts. Decaf tends to be reserved for old stock that gets roasted darker to mask its inferior quality.\n\nEvery decaf coffee Pact roast is sourced specifically with decaf in mind. It's decaffeinated naturally, at origin, and then roasted fresh.\n\nBehind every Pact bag and pod sits the work of expert growers and roasters whose knowledge and attention to detail make great coffee possible."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1661172588/Copy_of_Roasting_coffee_team_grindhouse_Pact_beans_23_of_47_fvuzjf.jpg", "text" => "Beans roasting in the Pact roastery"}, {"type" => "md-block", "content" => "## **Better coffee starts with better beans**\n\nThe easiest way to improve your daily brew isn't buying expensive equipment or mastering complicated brewing techniques.\n\nIt's starting with better beans.\n\nWhen you understand the markets of quality altitude, speciality grading, and genuine flavour transparency choosing great Ocado coffee becomes surprisingly easy.\n\nAs Maria Olano from [National Federation of Coffee Growers](https://federaciondecafeteros.org/?lang=en), in Colombia, says: *The flavour in the cup begins long before roasting. It starts with growers making thousands of careful decisions throughout the year.*\n\nEvery Pact bag and pod available through Ocado represents that expertise. So, the next time you're filling your Ocado basket, it's worth remembering that some of the world's most skilled coffee growers are only a few clicks away.\n\n### **FAQs**\n\n**How long do coffee beans stay fresh?**\n\nWhole coffee beans are typically at their best for several weeks after opening when stored correctly. For maximum flavour, keep them sealed, cool and dry, away from direct sunlight and heat.\n\n**What does coffee strength' actually mean?**\n\nUsually, not very much. Most strength' scales refer primarily to roast darkness rather than quality. A darker roast may taste bolder or more bitter, but it doesn't necessarily indicate a better coffee. Focus on origin, tasting notes, and quality grading instead.\n\n**Are Pact bags on Ocado recyclable?**\n\nYes, they're 100% recyclable made from the same material which is more commonly used to make yoghurt pots.\n\n**How should I store my beans once the grocery delivery arrives?**\n\nStore coffee in its original sealed bag or an airtight container.\n\nKeep it away from sunlight, moisture, and strong odours. The best place is somewhere cool and dark. [Never store coffee in the fridge](https://www.pactcoffee.com/blog/should-you-store-coffee-in-the-fridge?srsltid=AfmBOorHxyMzbL0qcRxHoA3OROKpXL37GTpdlSJq29h0bwr3EziPiKIj)."}]" } , { "title" : "The guide to filter coffee: brewing a great cup at home", "category" : "Did you know", "url" : "/blog/filter-coffee-guide", "date" : "11 June 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1781099326/https://media.pactcoffee.com/images/uploads/product/2341/pdp2606chapadalifestyle2.jpg", "content": "[{"type" => "md-block", "content" => "### Key takeaways\n\n* Filter coffee passes hot water through ground coffee and a paper, metal, or cloth filter, producing a clean, sediment-free cup that lets the character of the bean come through clearly.\n* At Pact, our perfect ratio is 60g of coffee per litre of water roughly 15g per 250ml cup.\n* Water temperature matters: 92C to 96C is the sweet spot. Too hot and you risk scorching the aromatic oils. Too cool and the cup will taste flat and sour.\n* Grinding just before you brew makes a significant difference. The moment a bean is ground, oxidation begins whole beans preserve the flavour that careful growing and roasting have produced.\n* Pact's [Colombia Single Origin](https://www.waitrose.com/ecom/products/pact-coffee-colombia-single-origin-ground/942319-1-2?srsltid=AfmBOopL_XtSjRxwi2mu9GenOJ8Ek_0WsYA8laaDblCFwuvFf5nar5gL), grown by the Mirtayu Women's Group in Huila, is available in Waitrose stores nationwide and online ground specifically for filter brewing, with tasting notes of milk chocolate and orange."}, {"type" => "md-block", "content" => "For many people, filter coffee makes the morning. Not something that requires expensive equipment, laborious technique, or explanation just hot water, ground coffee, and a few minutes of quiet before the day begins.\n\nThere's a reason the world's most celebrated speciality coffees are almost always tasted as filter coffee. The method doesn't rely on pressure or mechanical force. It uses gravity, water temperature, and clean filtration to draw the flavour out slowly and clearly producing a cup where the character of the bean, the origin, and the grower's work can come through without interference.\n\nWhether you're brewing on an automatic drip machine, learning to use a V60 for the first time, or simply wondering why your home coffee doesn't taste quite like the cup you had at your favourite caf, this guide covers everything you need to make the perfect filter coffee."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1778850546/https://media.pactcoffee.com/images/uploads/product/2440/pdp2604kaccolifestyle2.jpg", "text" => "Brewing with a V60"}, {"type" => "md-block", "content" => "## **What is filter coffee?**\n\nFilter coffee is a brewing method in which hot water is poured over ground coffee and allowed to pass through a filter of some sort most commonly a paper filter, though fine metal mesh and cloth are also used into a cup or carafe below.\n\nThe filter does two important things. It traps the insoluble coffee particles (those that can't be dissolved) that would otherwise make the cup cloudy and gritty. And it captures a significant portion of the [diterpene oils](https://pubmed.ncbi.nlm.nih.gov/7782725/) the heavier compounds that, in an unfiltered brew, contribute to a denser, sometimes muddy mouthfeel.\n\nThe result is a cup with what the speciality-coffee world calls clarity: a clean, bright coffee in which the natural tasting notes of the coffee (delicate florals, zesty citrus, rich chocolate) come through without the heavy oils and sediment that can mask them.\n\nThis is why filter coffee is the preferred method for tasting single-origin speciality lots. It lets the [terroir](https://perfectdailygrind.com/2018/03/what-is-terroir-and-how-does-it-affect-your-coffee/), the altitude, and the skill of the grower speak clearly."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1776351279/https://media.pactcoffee.com/images/uploads/product/1585/pdp2604muunganolifestyle1__1_.jpg", "text" => "Muungano, Best of Congo Cooperatives winner"}, {"type" => "md-block", "content" => "## **How to make filter coffee**\n\nMaking great filter coffee doesn't require a great deal of equipment, but it does require attention to a few variables: water quality, brewing ratio, and the patience to pour slowly and steadily.\n\nHere's how to make filter coffee using a manual pour-over dripper (a [V60](https://www.pactcoffee.com/brew-guides/v60?srsltid=AfmBOoqHh5SV8sfbdFVEJMS9dnQ5m3R8DnSVZ0Ba8qCwiAL05tWMiPpg) or Chemex work well) or a quality automatic drip machine.\n\n### **Rinse the filter**\n\nPlace your paper filter in the brewing cone and pour hot water through it before you add any coffee. \n\nThis removes the faint papery taste that an unrinsed filter can leave in the cup, and pre-heats your filter so the water temperature stays consistent during the brew. Discard the rinse water.\n\n### **Weigh your coffee**\n\nFor a 250ml cup, weigh out 15g of medium-ground coffee. A digital scale makes a real difference here the consistency it provides from one morning to the next is worth the small investment.\n\n### **The bloom**\n\nPour around 50ml of water, heated to between 92C and 96C (just off boiling), over the dry grounds. Make sure the water touches every part of the bed. Leave it for 30 to 45 seconds and watch the coffee swell and bubble (we call this the bloom) as the CO2 trapped inside the grounds releases.\n\nThis degassing phase is important if the gas isn't allowed to escape first, it can disrupt the extraction and produce an uneven cup.\n\n### **The main pour**\n\nPour the remaining 200ml of water in slow, steady, concentric circles, moving from the centre outward.\n\nKeep the pour gentle and avoid hitting the paper filter directly water that bypasses the coffee bed entirely doesn't extract anything useful.\n\nThe full brew should take around three minutes from first pour to last drop."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1775046530/https://media.pactcoffee.com/images/uploads/product/2570/lifestyle_2__1_.jpg", "text" => "Brewing with the Fellow Stagg X Pour-over Dripper"}, {"type" => "md-block", "content" => "## **How to brew ground coffee**\n\nThe goal of any filter brew is to extract the sweet, complex compounds from each ground particle while leaving behind the harsh, woody tannins that cause bitterness. \\\nWater temperature and technique are the two variables that determine where that balance lands.\n\nAlways use water that's just below boiling 92C to 96C is the reliable range. Water poured straight from a boiling kettle risks scorching the aromatic oils in the bean, which produces a flat, slightly burnt character. \\\n\\\nWater that's cooled too far produces an under-extracted cup that tastes thin, sour, and disappointing.\n\nIf you're brewing manually, a gentle stir of the grounds during the bloom phase helps ensure every particle comes into contact with water evenly, which reduces the risk of dry pockets and uneven extraction. It takes five seconds and makes a consistent difference."}, {"type" => "md-block", "content" => "## **How to prepare ground coffee**\n\nIf you're using a [pre-ground bag](https://www.waitrose.com/ecom/products/pact-coffee-colombia-single-origin-ground/942319-1-2?srsltid=AfmBOopL_XtSjRxwi2mu9GenOJ8Ek_0WsYA8laaDblCFwuvFf5nar5gL), making sure the grind is matched to your equipment is the most important preparation step.\n\nFor a drip machine or manual pour-over, you want a medium grind roughly the consistency of coarse sand. Too fine and the grounds will clog the filter, slowing the flow and producing a bitter, over-extracted result. Too coarse and the water passes through too quickly, leaving the cup weak and flat.\n\nOnce the bag is open, protect the grounds from their three main enemies: oxygen, moisture, and light.\n\nSeal the bag tightly using the built-in resealable strip after each use, and store it in a cool, dark cupboard away from the hob or kettle.\n\nNever store ground coffee in the fridge the humidity causes the grounds to absorb surrounding odours and degrades the aromatic compounds that carry the flavour.\n\n## **How to make filter coffee from whole beans**\n\nFor the best filter coffee at home, grinding whole beans immediately before brewing is the most significant upgrade you can make.\n\nThe moment a coffee bean is ground, its internal surface area increases dramatically and oxidation begins. The volatile aromatic compounds that carry the brightness, the sweetness, and the complexity of a well-grown speciality bean start to dissipate within hours.\n\nBuying [whole beans](https://www.ocado.com/products/pact-coffee-house-blend-wholebean/643102011?srsltid=AfmBOoqRXZeK3dJdxKdlBwF8JiImwlAUeFfD5tBuajys6vFjesOIfzhO) and grinding them just before you brew means those compounds go into the cup rather than into the air.\n\nFor filter brewing, a burr grinder produces a meaningfully better result than a blade grinder. A blade grinder cuts unevenly, producing a mix of very fine dust and large fragments that extract at completely different rates the fine particles over-extract and turn bitter, while the coarser pieces under-extract and taste flat.\n\nA burr grinder uses two abrasive surfaces to produce uniform particles that all extract at the same rate, which is what gives a well-brewed filter coffee its clean, balanced character.\n\nSet your burr grinder to a medium setting for filter, brew immediately, and taste the difference."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1720620188/PactSummerDrinks_June2024-59_Filter-label_kssfyt.jpg", "text" => "Flash-chill brewing with the V60"}, {"type" => "md-block", "content" => "## **The best filter coffee beans for brewing at home**\n\nThe best filter coffee starts with beans that have something worth tasting grown at altitude, processed with care, and roasted to let the origin character come through rather than mask it.\n\n[Pact's Colombia Single Origin](https://www.waitrose.com/ecom/products/pact-coffee-colombia-single-origin-ground/942319-1-2?srsltid=AfmBOopL_XtSjRxwi2mu9GenOJ8Ek_0WsYA8laaDblCFwuvFf5nar5gL) is now available in Waitrose stores nationwide and online at waitrose.com.\n\nIt's the first retail release from the [Equal Ground Project](https://www.pactcoffee.com/blog/equal-ground-project?srsltid=AfmBOoqwvqyGdsrRJN8Qck6kk8P9g1-UMhy2O_mhr4BNvbvb2RnXVnYd), and the coffee behind it is grown by the Mirtayu Women's Group three skilled growers based in the hills of Huila, one of Colombia's most celebrated speciality coffee regions.\n\nThe group farms independently but shares knowledge, process, and routes to market, and as the coffee sells, they invest in bringing more women into the cooperative.\n\nIt's ground specifically for filter brewing, delivering smooth hints of milk chocolate alongside a bright, clean note of orange.\n\nIt's the kind of cup that rewards a slow morning and a properly brewed pot and it's available alongside your regular weekly shop."}, {"type" => "md-block", "content" => "### **FAQs**\n\n**What is filter coffee?**\n\nFilter coffee is a brewing method in which hot water passes through ground coffee and a filter medium (paper, metal, or cloth) with gravity, producing a clean, sediment-free cup.\n\nThe filter removes the heavier oils and fine particles that an unfiltered method, like a cafetire, leaves in, resulting in a cup with greater clarity and a cleaner finish.\n\nIt's the preferred method for tasting single-origin speciality coffees because it lets the character of the bean come through without interference.\n\n**How do I make the best filter coffee at home?**\n\nStart with fresh speciality-grade coffee whole beans if possible, ground just before brewing to a medium consistency.\n\nUse 15g of coffee per 250ml of water, heated to between 92C and 96C. Rinse the paper filter before use, allow 30 to 45 seconds for the bloom phase, and pour slowly and steadily in concentric circles.\n\nThe full brew should take around three minutes. Consistency in ratio and temperature makes the biggest difference between a good cup and a great one.\n\n**What grind size should I use for filter coffee?**\n\nA medium grind (roughly the texture of sand) is the reliable starting point for most filter brewing methods, including V60, Chemex, and automatic drip machines.\n\nToo fine and the filter clogs, producing a bitter, over-extracted cup. Too coarse and the water passes through too quickly, leaving the brew weak and flat.\n\n**What is the difference between filter coffee and espresso?**\n\nFilter coffee uses gravity and a relatively low water-to-coffee ratio over a longer brew time, producing a clean, lighter-bodied cup with high flavour clarity.\n\nEspresso uses high pressure to force a small amount of hot water through very finely ground coffee in around 30 seconds, producing a concentrated, full-bodied shot with a layer of crema.\n\nFilter coffee is generally better suited to showcasing the delicate and complex notes of single-origin speciality beans. Espresso tends to highlight richness, body, and intensity.\n\n**Can I use espresso beans for filter coffee?**\n\nYes, though the results will depend on the roast profile. Espresso roasts tend toward medium-dark or dark, which produces a heavier, more intense cup when brewed as filter.\n\nIf you prefer a brighter, more complex filter coffee, a light or medium roast is the better choice the lower roast level preserves the acidity and the origin character that filter brewing is particularly good at showcasing.\n\n**What makes speciality coffee better for filter brewing?**\n\nSpeciality coffee, scored at 80 points or above by certified tasters, is grown in specific conditions (high altitude, careful processing, attentive harvesting) that produce natural complexity and sweetness in the bean.\n\nFilter brewing, with its clarity and clean finish, is an ideal method for expressing those qualities. Commodity coffee, roasted dark to mask inconsistency, tends to taste flat or bitter when brewed with a filter.\n\n*Pact's Colombia Single Origin, grown by the Mirtayu Women's Group in Huila, is pre-ground for filter brewing and available now in the coffee aisle at Waitrose and on [waitrose.com](http://waitrose.com).*"}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg"}]" } , { "title" : "The ground coffee subscription guide: freshness, grind size, and how to choose.", "category" : "Did you know", "url" : "/blog/ground-coffee-subscription", "date" : "29 May 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1779468635/https://media.pactcoffee.com/images/uploads/product/2778/pdp2604elnaranjolifestyle2.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* Ground coffee begins to lose its character the moment it's exposed to oxygen the best ground coffee subscription services grind to order and seal immediately, so what arrives at your door is genuinely fresh.\n* Grind size matters as much as coffee quality. The right subscription matches the grind to your specific brewing method, whether that's a cafetire, a [V60](https://www.pactcoffee.com/brewing-equipment/hario-v60-clear), an [AeroPress](https://www.pactcoffee.com/brewing-equipment/aeropress-coffee-maker), or an espresso machine.\n* Direct trade means the growers behind your coffee are paid properly for their work not at the flat commodity rate, but at a price that reflects the quality of what they've produced.\n* A good subscription bends to fit your life. Pause it, skip a delivery, change your coffee, adjust the frequency without hidden fees or complicated processes.\n* Pact is a certified B Corporation, recertified in autumn 2025 with a score of 106.6 points, with a carbon-neutral roastery."}, {"type" => "md-block", "content" => "For many people in the UK, the morning coffee is non-negotiable. The ritual of it, the grind, the brew, the first sip, is one of the small, reliable pleasures that a day is built around.\n\nThe frustration, then, is a familiar one: you open the cupboard and find either a stale bag that's been sitting there too long, or no bag at all. Neither is a good start.\n\nA ground coffee subscription solves both problems at once. Done well, it means freshly roasted, precisely ground coffee arrives at your door on a schedule that matches how you drink so the cupboard is never bare, and the coffee is never past its best.\n\nThis guide covers what to look for in the best ground coffee subscription in the UK, why freshness matters more than most people realise, and how to find the right fit for how you brew."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1779443936/Our_story_04_3_flvcvs.jpg", "text" => "The Pact roastery"}, {"type" => "md-block", "content" => "## The science of freshness: why grinding to order matters.\n\nWhen evaluating a ground coffee subscription in the UK, freshness is the single most important factor and the most commonly compromised.\n\nThe moment a coffee bean is ground, surface area increases dramatically. That exposure to oxygen triggers oxidation: a process in which the volatile aromatic compounds responsible for the flavour of the coffee the dark chocolate, the stone fruit, the caramel begin to dissipate. The longer the grounds sit exposed to air, the flatter and more generic the cup becomes.\n\nMost mass-market ground coffee is produced in bulk and left in supply chains for months before it reaches a shelf. By the time it reaches your kitchen, much of what made it interesting has already gone. The result is the flat, slightly woody flavour that most supermarket coffee delivers not because coffee has to taste that way, but because freshness was lost long before you opened the bag.\n\nAt Pact, we keep our beans whole until your order is triggered. They're ground to order at our Haslemere roastery, sealed immediately in bags fitted with a one-way degassing valve, and dispatched. What arrives at your door is coffee at the beginning of its flavour peak, not at the end of a long supply chain.\n\n## What makes the best ground coffee subscription?\n\nNot all services are the same. Here's what separates a subscription worth having from one that simply automates mediocrity.\n\n#### **Grind precision.**\n\nDifferent brewing methods require different grind sizes, and the difference matters more than most people expect.\n\nToo coarse a grind for your brewing method and the water moves through too quickly, producing a sour, under-extracted cup. Too fine and the water struggles to pass through at all, resulting in something bitter and over-extracted. The right grind produces a balanced extraction that brings out the full character of the bean.\n\nA good ground coffee subscription matches the grind to your specific equipment. Cafetire drinkers need a coarse, even grind for a slow four-minute immersion. V60 and drip filter brewing requires a medium grind that allows a controlled, steady pour. Espresso machines need a fine grind that can handle high-pressure extraction. AeroPress sits somewhere in the middle, with room to experiment depending on your preferred recipe.\n\nWhen you subscribe with Pact, you choose the grind that matches your kit. If you change your equipment or want to try a different brewing method, you can update your grind size at any time through your account.\n\n#### **Direct trade sourcing.**\n\nA subscription that delivers great coffee at your end should also be built on fair terms at the other end. That's not a separate consideration from quality it's directly connected to it.\n\nThe traditional commodity coffee market pays growers a flat price per pound regardless of the quality of their work, creating no financial incentive to invest in better farming, better processing, or better practices. The best coffees in the world come from growers who have the stability to pursue quality as a long-term goal and that requires being paid accordingly.\n\nAt Pact, we work directly with growers and cooperatives, paying at least 10% above Fairtrade minimum prices as a baseline and frequently considerably more, depending on the quality of the harvest.\n\nThe growers we work with have chosen to invest in the practices that produce exceptional coffee careful harvesting, meticulous processing, and attention to every stage of the crop. Those decisions deserve to be reflected in what they're paid.\n\nWhen you subscribe to Pact, the coffee in your bag comes from people who grew it with care, and were paid fairly for doing so.\n\n#### **Genuine flexibility.**\n\nA subscription should fit your life, not the other way around.\n\nIf you're going on holiday, you should be able to pause your deliveries. If you've built up a surplus, you should be able to skip a bag or extend the gap between orders. If you want to try a different coffee, you should be able to switch without starting from scratch. None of this should require a phone call, a form, or a fee.\n\nPact's subscription is managed entirely through your online account. Pause it, skip a delivery, change your coffee or your grind, adjust the frequency all in a few clicks, with no hidden charges or minimum terms."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1780053005/Grind_Grinding_House_Bag_Macine_23_nwwrhe.jpg", "text" => "Grinding to order since 2012"}, {"type" => "md-block", "content" => "## Single origins or house blends: which is right for you?\n\nThe best ground coffee subscription in the UK should give you a genuine choice of what's in the bag.\n\n**House blends.**\n\nIf you want a consistent, reliable cup that performs beautifully with milk and delivers the same thing every morning, a house blend is the natural choice. Pact's blends are built for consistency combining complementary components to produce a smooth, well-rounded profile with notes of milk chocolate, toasted nuts, and a natural sweetness that holds up well in a flat white or a cafetire. They're the dependable anchor of a busy morning.\n\n**Single origins.**\n\nIf you're curious about where coffee comes from and want to taste the character of individual farms and regions, a rotating single-origin subscription is worth exploring.\n\nSingle-origin coffees are sourced from a specific farm, estate, or cooperative, which means the unique combination of soil, altitude, and climate (the terroir) comes through clearly in the cup.\n\nOne month you might be drinking a naturally sweet, berry-forward Bourbon variety from a family estate in Rwanda. The next, a crisp, citrusy micro-lot from the high-altitude hills of Colombia. Both are exceptional. Both taste completely different.\n\n## Ground coffee subscription UK: what to check before you commit.\n\nIf you're comparing ground coffee subscription options in the UK, here are the questions worth asking.\n\n**Does the roastery grind to order, or do they grind in bulk and store?**\n\nGrinding to order is the only way to guarantee peak freshness. Any subscription that pre-grinds in large batches is compromising the quality of the coffee before it even leaves the roastery.\n\n**Is there a roast date on the bag?**\n\nA roast date tells you exactly when the coffee was made. A best-before date on its own tells you very little legally, it can be set years in the future and gives no indication of how fresh the coffee actually is.\n\n**Can you choose your grind size?**\n\nA subscription that offers only one grind, or a vague choice between coarse' and fine' isn't calibrated for the way you actually brew. It makes a huge difference.\n\n**Is the sourcing transparent?**\n\nA subscription worth trusting should be able to tell you where the coffee came from, who grew it, and what was paid for it.\n\n**Can you manage the subscription easily?**\n\nPause, skip, change, cancel without fees, forms, or friction."}, {"type" => "md-block", "content" => "## **FAQs**\n\n**How long does ground coffee stay fresh in a subscription bag?**\n\nWhen sealed in a one-way valve bag, ground coffee stays at peak freshness for up to three months unopened. \n\nOnce you break the seal, we recommend finishing the bag within 14 days for the best flavour. This is why Pact's subscription frequencies are designed to deliver a fresh bag just as you're finishing the previous one so you're always brewing at the beginning of the freshness window, not the end.\n\n**How do I choose the right grind size for my ground coffee subscription?**\n\nThe right grind depends entirely on your brewing equipment. Cafetire requires a coarse, even grind for a slow immersion brew. V60 and drip filter work best with a medium grind that allows a steady, controlled pour.\n\nEspresso machines need a fine grind to handle high-pressure extraction. AeroPress is versatile a medium-fine grind is a reliable starting point. Pact's sign-up process guides you through choosing the right grind for your kit, and you can change it at any time through your account.\n\n**Can I change my coffee selection after subscribing?**\n\nYes, at any time. Through your online account you can switch between coffees, change your grind size, adjust your delivery frequency, or pause and skip deliveries. Nothing is locked in.\n\n**What makes a B Corp coffee subscription different?**\n\nB Corp certification means a business has been independently verified by B Lab to meet rigorous standards of social and environmental performance, legal accountability, and transparency.Pact recertified in autumn 2025 with a score of 106.6 points. In practice, that means a carbon-neutral roastery, zero operational waste to landfill, and a supply chain built on direct trade relationships with growers who are paid fairly for exceptional work.\n\n**How should I store my ground coffee once it arrives?**\n\nKeep it in its original Pact bag, rolled down tightly to expel excess air and sealed with the resealable strip. Store it in a cool, dark cupboard away from heat, light, and moisture. \n\nDon't store it in the fridge or freezer the temperature change creates condensation inside the bag, which damages the aromatic oils that carry the flavour.\n\n**What is the best ground coffee subscription in the UK?**\n\nThe best ground coffee subscription is one that grinds to order, ships immediately, matches the grind to your brewing method, sources directly from growers who are paid fairly, and gives you genuine flexibility to manage deliveries on your terms. \n\nPact's subscription is built on all five with 84+ point speciality coffee, roasted fresh at our Surrey Hills roastery and delivered to your door.\n\nReady to find your perfect ground coffee? Explore Pact's ground coffee subscription at [pactcoffee.com](http://pactcoffee.com) take the flavour quiz to get matched with the right coffee for how you brew, with 25% off your first two orders.\n\nPrefer to try before you subscribe? Find our nitrogen-flushed speciality-grade ground coffee in the coffee aisle at [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-house-blend-ground-coffee/755250-813410-813411?srsltid=AfmBOoo1O9-gzFkw7wSwWwG0g66cfkuO1lDlD-TSIUNQm05W4Xx4UVvz)."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg"}]" } , { "title" : "Mastering AeroPress coffee: a guide to the world's most versatile brewer", "category" : "How tos", "url" : "/blog/aeropress-guide", "date" : "29 May 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1652796660/website-d2c/assets/kopi/brew-guides/aeropress.png", "content": "[{"type" => "md-block", "content" => "### Key takeaways\n\n* The [AeroPress](https://www.pactcoffee.com/brewing-equipment/aeropress-coffee-maker?srsltid=AfmBOopun30EO18rj8C406yCoBVbV8E6UoiNOTyQI9bjlWmidZGmXeL8) combines full-immersion brewing with pressure and paper filtration, producing a clean, rich, sediment-free cup with almost no bitterness.\n* It's practically indestructible, compact enough to fit in a backpack, and just as good on a camping trip as it is on a kitchen counter.\n* There are two methods: the standard upright method for a bright, clean cup, and the inverted method for a heavier body and more control over steeping time.\n* Medium-fine grind is the reliable starting point, though the AeroPress is unusually forgiving and rewards experimentation.\n* High-quality, freshly roasted speciality coffee makes a significant difference in what the AeroPress can produce. It's a flavour magnifier as much as a brewer."}, {"type" => "md-block", "content" => "Most high-end coffee equipment follows a recognisable visual language. Gleaming steel espresso machines. Polished glass carafes. Ceramic pour-over cones that look as though they belong in a design museum.\n\nThere's an assumption, in the world of speciality coffee, that serious brewing requires serious-looking equipment.\n\nThe AeroPress arrived in 2005 and quietly ignored all of that.\n\nMade from heavy-duty, BPA-free plastic and shaped a little like a very large syringe, it looked nothing like the equipment it was about to outperform.\n\nBut it did something that none of its more elegant competitors could quite manage: it gave everyday coffee drinkers genuine control over the three core elements of a good extraction (immersion, pressure, and filtration) in a single device that costs a fraction of what a decent espresso machine does, weighs almost nothing, and is virtually impossible to break.\n\nIt has since become one of the most beloved brewers in the speciality coffee world. This is a guide to understanding why, and to getting the most out of it."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1708422749/https://media.pactcoffee.com/images/uploads/product/1758/aeropress.jpg", "text" => "Plunging the AeroPress"}, {"type" => "md-block", "content" => "## What is an AeroPress coffee maker?\n\nThe AeroPress has an unusual origin story, even by the standards of the coffee world. It wasn't invented by a barista or a coffee company. It was designed by Alan Adler, a Stanford University engineering lecturer best known as the inventor of the Aerobie flying ring, which held the Guinness World Record for the longest thrown object.\n\nAdler was frustrated by automatic drip machines, which he found consistently under-extracted coffee and produced bitter, uneven results. He set out to design a manual brewer that could make a single, exceptionally clean cup in under two minutes.\n\nThe result is a three-part system: a brewing chamber, an airtight silicone-tipped plunger, and a perforated filter cap. Water and grounds sit together in the chamber during an immersion phase, then the plunger is pressed to force the liquid through a paper or metal filter under pressure.\n\nThe combination of immersion and pressure extracts the soluble flavour compounds quickly and evenly, without the extended contact time that leads to over-extraction and bitterness.\n\nIt is, in practice, one of the most effective manual brewers ever made and one of the most accessible.\n\n## Why the AeroPress is different from other brewers.\n\nThe speciality coffee world offers no shortage of manual brewing options. What makes the AeroPress worth understanding is how it sits in relation to the alternatives.\n\n**AeroPress vs. cafetire**\n\nA cafetire works through full immersion: grounds and water steep together for several minutes, then the mesh plunger is pressed to separate them.\n\nThe result is a heavy, full-bodied cup but the metal mesh filter allows fine particles and coffee oils to pass through freely, producing the slight sediment and muddy finish that cafetire drinkers know well.\n\nThe brewing also continues in the cup as long as the grounds remain in contact with the liquid.\n\nThe AeroPress uses an airtight plunger to press the liquid through a paper or fine metal disc, which traps coffee grounds and produces a cleaner, more defined finish. You get the body and sweetness of immersion brewing with the clarity of a filter method.\n\n**AeroPress vs. V60**\n\nThe [V60](https://www.pactcoffee.com/brewing-equipment/hario-v60-clear) is a pour-over brewer that rewards patience and technique. The rate and consistency of your pour affects the extraction meaningfully, and getting the best out of it takes practice.\n\nThe AeroPress is considerably more forgiving. Because the grounds are fully submerged during the immersion phase, the extraction is more uniform regardless of how evenly you pour the water.\n\nIt's a more reliable starting point for anyone new to manual brewing, and it produces results that compete with more demanding methods at a fraction of the required attention."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1718285218/https://media.pactcoffee.com/images/uploads/product/2235/pdp002_1240x1154_aeropressxlgranfondo.jpg", "text" => "An AeroPress and Gran Fondo coffee"}, {"type" => "md-block", "content" => "### The two methods: standard and inverted\n\nPart of what has made the AeroPress so popular is that it can be used in two entirely different configurations, each producing a noticeably different cup.\n\n### **The standard method.**\n\nThe filter cap is attached to the bottom of the chamber, which is placed directly over your mug. Grounds and water go in from the top, and the plunger is inserted just enough to create a vacuum seal that stops the liquid dripping through before you're ready to press. Once the steep time is complete, press steadily and evenly until the plunger reaches the bottom.\n\nThis method produces a bright, clean cup that highlights the acidity and lighter fruit notes of the coffee. It's the natural choice for single-origin African and Central American coffees where clarity of flavour is the point.\n\n### **The inverted method.**\n\nThis configuration was developed by the wider community of AeroPress enthusiasts rather than by the manufacturer a small piece of history that says something about the brewer's character.\n\nThe plunger is inserted a few centimetres into the bottom of the chamber, and the whole device is flipped upside down so it stands on the plunger handle.\n\nGrounds and water are added to the open top, allowing for a longer, more controlled immersion steep without any liquid escaping. When the steep is complete, the filter cap is screwed on, the device is carefully inverted onto a mug, and pressed.\n\nThe inverted method produces a heavier, richer cup with more body and sweetness closer in character to a cafetire but without the sediment.\n\nIt works particularly well with medium and dark Brazilian roasts, where extended immersion brings out notes of dark chocolate, toasted nuts, and brown sugar."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1587024179/website-d2c/assets/uploadedCMS/aeropress-bloom.png", "text" => "The inverted AeroPress method"}, {"type" => "md-block", "content" => "### Choosing the right coffee for your AeroPress\n\nBecause the AeroPress gives you so much control over the variables of brewing, it amplifies the quality of whatever you put into it. Good coffee gets noticeably better. Stale or low-grade coffee has nowhere to hide.\n\nMass-market supermarket coffee, typically commodity grade, roasted dark to mask inconsistency, tends to taste intensely smoky and flat when pressed under pressure. The AeroPress extracts efficiently, and it will faithfully extract whatever character is there. If the character is mostly bitterness, that's what you'll taste.\n\nFreshly roasted speciality coffee, scored at 84 points or above, behaves completely differently in the brewer. The natural sugars, the aromatic oils, the distinct character of the origin all of it comes through more clearly when the extraction is even and controlled.\n\nFor the standard upright method, a light or medium roast from a high-altitude African or Central American origin works beautifully Rwanda or Kenya for floral, fruit-forward brightness, Colombia or Guatemala for citrus and stone fruit. The paper filter preserves the clarity that makes these coffees so interesting.\n\nFor the inverted method, a medium or dark Brazilian or Colombian roast is the natural choice. Full immersion draws out the richer, deeper compounds in the bean, and a chocolatey, nutty base holds up well to the extended steep.\n\n## A standard AeroPress recipe \n\nThis is a reliable starting point. Once you're comfortable with the basics, the AeroPress rewards experimentation with grind size, water temperature, steep time, and ratio.\n\n**You'll need:**\n\n* An AeroPress and paper filter.\n* 15g of medium-fine ground coffee.\n* 200ml of water.\n* A mug and a timer.\n\n**Method:**\n\nRinse the paper filter with a little hot water and attach the filter cap to the chamber. Place the chamber over your mug. Add 15g of medium-fine ground coffee to the chamber.\n\nStart your timer and pour in 200ml of water just off the boil. Stir briefly to make sure all the grounds are saturated. Insert the plunger just enough to create a seal.\n\nAt one minute, begin pressing steadily and evenly. The press should take around 20 to 30 seconds. Stop pressing when you hear a gentle hiss that's the air being pushed through, which is your signal that the extraction is complete.\n\nTaste and adjust. If the cup feels sour or thin, try a finer grind or a slightly longer steep. If it feels bitter or harsh, try a coarser grind or shorter steep. The AeroPress responds clearly to small changes, which is what makes it such a good brewer to learn on.\n\nRinse the paper filter with a little hot water and attach the filter cap to the chamber. Place the chamber over your mug. Add 15g of medium-fine ground coffee to the chamber.\n\nStart your timer and pour in 200ml of water just off the boil. Stir briefly to make sure all the grounds are saturated. Insert the plunger just enough to create a seal.\n\nAt one minute, begin pressing steadily and evenly. The press should take around 20 to 30 seconds. Stop pressing when you hear a gentle hiss that's the air being pushed through, which is your signal that the extraction is complete.\n\nYou can watch a full tutorial over on our [AeroPress brew guide](https://www.pactcoffee.com/brew-guides/aeropress?srsltid=AfmBOoouCFJT0-9bktFa2HOu9b7yBaSYBEsKajujqytQ-gqtOTI_6PUm). \n\n## **FAQs**\n\n**What is the best grind size for AeroPress coffee?**\n\nA medium-fine grind roughly the texture of table salt is the reliable starting point for most recipes. Too coarse and the water passes through too quickly, producing a sour, under-extracted cup.\n\nToo fine and the resistance makes the plunger difficult and potentially unsafe to press. The AeroPress handles a wider range of grind sizes than most brewers, which makes it a good device for experimenting once you have the basics down.\n\n**How do you clean the AeroPress?**\n\nCleaning takes about ten seconds. Once your press is complete, unscrew the filter cap and push the plunger all the way through to eject the compacted disc of spent grounds directly into your food waste bin.\n\nRinse the rubber seal under warm water and it's ready for the next brew. There are no fragile parts, no descaling, and nothing that requires particular care.\n\n**Should I use paper or metal filters?**\n\nPaper filters absorb the heavier coffee oils and micro-sediment, producing a clean, bright cup with high clarity. Metal mesh filters allow those oils to pass through, giving a heavier body and richer mouthfeel closer to a cafetire in texture.\n\nPaper is the better choice if you want to highlight the acidity and delicate notes of a light roast. Metal works well if you prefer something fuller and more rounded. Both are worth trying.\n\n**Is the AeroPress good for travelling?**\n\nIt's arguably the best travel coffee maker available. The materials are shatterproof and lightweight, which means it can go into a backpack or a suitcase without wrapping or worry.\n\nMany people store a hand grinder inside the hollow plunger chamber to save space. It works anywhere you have access to hot water a hotel room, a campsite, a long-haul flight if you're persistent enough.\n\n**What coffee works best in an AeroPress?**\n\nFreshly roasted speciality coffee makes a significant difference. Light and medium single-origin roasts from Africa or Central America work particularly well in the standard method, where the paper filter preserves clarity and the bright fruit notes come through cleanly.\n\nFor the inverted method, a medium or dark Brazilian or Colombian roast produces a rich, chocolatey cup with more body and sweetness.\n\nWhatever you choose, freshness matters the AeroPress is an efficient extractor, and stale beans produce stale coffee regardless of the method. At Pact, we roast fresh to order.\n\n*Ready to brew better at home or on the road? Explore Pact's full range of freshly roasted 84+ point speciality coffees at [pactcoffee.com](http://pactcoffee.com) roasted fresh to order and matched to your brewing method.*\n\n*Need a bag today? Find our speciality-grade coffee in the coffee aisle at [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-espresso-wholebean/575761-813360-813361?srsltid=AfmBOoq7A3ykKTG5cyuuhigj-hFdIkEa-ypxB_RuZAJwM-tFbUJT037A).*"}]" } , { "title" : "The best coffee beans for espresso", "category" : "Coffee break reading", "url" : "/blog/the-best-coffee-beans-for-espresso", "date" : "26 May 2026", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1776338374/Christmas24_Lifestyle_250g_1kg_Ext_bciw8u.jpg", "content": "[{"type" => "md-block", "content" => "## Key takeaways\n\n* The best coffee beans for espresso are freshly roasted, high-quality Arabica beans typically medium to dark roast, but not always.\n* 85% of consumers say flavour profile' is the primary way they recognise quality coffee (Allegra Coffee at Home Report 2025)\n* 79% of consumers link freshness directly to quality buy recently roasted beans and use within a few weeks.\n* Grinding fresh unlocks significantly more aroma and sweetness. 80% of industry professionals recommend electric grinders.\n* Espresso rewards balance look for notes like chocolate, nuts, caramel, or ripe fruit.\n* Better beans will improve your espresso more than upgrading your machine.\n\n\n\n## Why your beans matter more than your machine\n\nThere's a temptation to focus on hardware the polished chrome, the pressure gauges, the ritual. And the UK espresso machine is rightly booming, reaching 51.5 million in sales with 9.9% growth, the fastest of any coffee category (Allegra Coffee at Home Report 2025).\n\nBut the truth is that your espresso is only as good as your beans.\n\nEven the best machine can't rescue stale or poorly roasted coffee. But, great beans fresh, well-sourced, and properly roasted can elevate even a modest setup. Espresso machine owners report the highest home-brewing satisfaction levels of any brewing method, at 86%. The foundation of that experience is always the coffee itself.\n\n## What makes the best coffee beans for espresso?\n\n### Freshness\n\nCoffee is an agricultural product. It fades. After roasting, beans begin losing their aromatic compounds the things that make espresso taste rich, sweet, and complex. That's why 79% of consumers directly associate freshness with quality (Allegra 2025).\n\nWhat to look for:\n\n* A clear roast date (not just a best-before date).\n* Beans used within two-to-four weeks of roasting.\n* Airtight storage at home.\n\nAt Pact, we roast to order and deliver your coffee the next day, making our [coffee subscription](https://www.pactcoffee.com/coffee-plans/signup) one of the most reliable ways to guarantee freshness at home.\n\n### 100% Arabica\n\n41% of consumers consider 100% Arabica an important quality marker and for good reason. Arabica beans typically deliver more nuanced flavour, greater sweetness, and less bitterness than Robusta, as found in a [2022 consumer study](https://pmc.ncbi.nlm.nih.gov/articles/PMC9826037/).\n\nThat said, origin, altitude, processing, and roasting all shape what ends up in your cup. Arabica is the best baseline, not the whole story.\n\n### Roast profile\n\nEspresso demands intensity and pressure. Traditionally, that's meant darker roasts but modern espresso culture has shifted\n\n#### Medium-dark roast\n\nChocolatey, nutty, low acidity best for a classic espresso.\n\n#### Medium\n\nBalanced, slightly fruity a modern espresso style.\n\n#### Light\n\nBright, complex, sharp best for more advanced espresso machine setups\\\n\\\nThere's no single correct answer. The best roast depends on your taste but balance is always key.\n\n### Flavour profile\n\nAccording to Allegra, 85% of consumers say flavour profile defines coffee quality. For espresso, look for flavours like:\n\n* Chocolate or cocoa.\n* Caramel or brown sugar.\n* Hazelnut or almond.\n* Ripe fruits (berries, stone fruit).\n\nAvoid extremes. Overly sour or aggressively bitter coffees are harder to dial in and less forgiving on home espresso machines.\n\n## Wholebean vs pre-ground\n\nIn the UK, 45% of households buy ground coffee and only 29% buy wholebean but among industry professionals, the preference is clear: 80% recommend electric grinders.\n\nGrinding releases volatile aromatic compounds immediately. Pre-ground coffee loses these within minutes. If you make one upgrade to your espresso routine that will give me you biggest, most delicious upgrade to your coffee instantly switching to wholebeans and a decent grinder is it.\n\n## The best types of coffee beans for espresso\n\n### Blends vs single origin\n\nBlends are designed for consistency. They typically combine a chocolatey base with subtle fruit notes and are easier to dial in making them the reliable choice for most home espresso setups.\n\n\n\nSingle-origin espressos are more expensive as they highlight more of the unique characteristics of a specific farm or region. They can be extraordinary in espresso, but require more dialling in. They're exceptionally rewarding, though, if you enjoy experimenting.\n\nPact Coffee's expertly [curated coffee range](https://www.pactcoffee.com/coffees) covers both, with clear, natural tasting notes to help you choose your favoured profile.\n\n## Best origins for espresso\n\nSome origins are particularly well-suited to espresso brewing:\n\n### Brazil\n\nChocolate, nuts, low acidity grows at lower altitude producing soft, sweet beans that are forgiving to extract and form the backbone of most classic blends.\n\n### Colombia \n\nBalanced, caramel sweetness high-altitude growing (1,500-2,000m) creates dense, well-structured beans that pull cleanly and cut through milk.\n\n### Guatemala \n\nCocoa, spice, good structure volcanic soil and high elevation produce dense beans with a firm body and complexity that hold up well under pressure.\n\n### Honduras \n\nCaramel sweetness, chocolate depth, syrupy body strictly high grown beans develop slowly in cool mountain climates, building the rich sugars and density that espresso rewards.\n\n## How to choose the right espresso beans for you\n\n### Start with flavour, not trends\n\nAsk yourself, do you prefer chocolatey, comforting espressos? Or something brighter and fruitier? Your palate matters more than any best' list.\n\n### Match beans to your setup\n\nEntry-level machines are most forgiving with medium-dark blends. More advanced machines give you room to experiment with lighter roasts and single origins.\n\n### Buy less, more often\n\nFreshness always beats bulk buying. A rolling subscription is the most practical solution.\n\n### How to store espresso beans\n\nCoffee has four enemies: oxygen, light, heat, and moisture. A proper airtight container protects against all of them.\n\nWhy it matters:\n\n* It keeps flavours fresher for longer.\n* It reduces waste.\n* It keeps your coffee tasting consistent.\n\nPair this with [freshly roasted beans](https://www.pactcoffee.com/coffees/all) from Pact Coffee, and you're maximising quality at every step.\n\n## FAQs\n\n### What are the best coffee beans for espresso machines?\n\nFreshly roasted, 100% Arabica beans with a medium to dark roast profile and balanced flavour notes think chocolate, caramel, or ripe fruit. Pact Coffee's [House Espresso](https://www.pactcoffee.com/coffees/house-espresso), [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso), [Tutti Frutti Espresso](https://www.pactcoffee.com/coffees/tutti-frutti-espresso), and [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso) are fantastic options that cater for espresso setups of all levels.\n\n### Can you use any coffee beans for espresso?\n\nTechnically, yes. But not all beans perform well. Espresso extracts intensely, so beans that are too light or unevenly roasted can taste harsh or unbalanced.\n\n### Are dark roast beans always best for espresso?\n\nNot anymore. Many modern espresso styles use medium roasts for better sweetness and complexity. It depends on your taste and machine.\n\n### How fresh should espresso beans be?\n\nIdeally, within two-to-four weeks of the roast date. Always look for a roast date, not just a best before.\n\n### Should I buy wholebean or ground coffee for espresso?\n\nWholeban, without question. Grinding fresh ideally with an electric burr grinder preserves the aroma and sweetness that make espresso shine.\n\n### How much should I spend on espresso beans?\n\nQuality doesn't require a large budget. With UK households averaging 6.42 per week on home coffee, [a subscription](https://www.pactcoffee.com/coffee-plans/signup) like Pact Coffee's offers strong quality, value, and diversity of flavour profiles without overspending."}]" } , { "title" : "Where to buy the best fresh coffee beans in the UK", "category" : "How tos", "url" : "/blog/best-fresh-coffee-beans", "date" : "18 May 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1779110143/Pact_-_Brewery_Shoot-0829_htx6yx.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* Freshly roasted coffee beans are at their best over the 28 days after roasting after that, oxidation gradually flattens the flavour.\n* A roast date on the bag is the most reliable indicator of freshness. A best-before date tells you very little legally, it can be up to two years after the coffee was roasted.\n* For the freshest possible cup, order directly from [pactcoffee.com](https://www.pactcoffee.com/) beans are roasted the day before dispatch.\n* Pact coffee is available in over 300 [Waitrose](https://www.waitrose.com/find-a-store/?srsltid=AfmBOorzcv22DPMP13y1o_TVYkCyFa5UIwnW6_bZzOZDExtbOQJWVaU6) stores nationwide. Every retail bag is nitrogen-flushed before sealing to preserve freshness on the shelf.\n* Store your beans somewhere cool, dark, and dry. [Never in the fridge](https://www.pactcoffee.com/blog/should-you-store-coffee-in-the-fridge?srsltid=AfmBOop3DJcMIFlpqBgeQlttzZjus0KXMjc4HSxJyJl-wj5WG3dm_JM4)."}, {"type" => "md-block", "content" => "If you've ever opened a new bag of coffee, taken a deep breath, and been met with something flat and faintly musty, a dull approximation of what coffee is supposed to smell like, you've already experienced what stale beans taste like before you've brewed a single cup.\n\nIn coffee, time is the thing most likely to work against you. And the frustrating truth is that most of what's sold as fresh coffee in the UK isn't especially fresh at all.\n\nA best-before date stamped on a supermarket bag can legally be set up to two years after the beans were roasted. Those beans may have spent months in a warehouse before they even reached the shelf. By the time they reach your kitchen, the window where they taste genuinely great has long since closed.\n\nThis guide explains what freshness actually means in coffee, where to find it in the UK, and how to protect it once you've got it."}, {"type" => "md-block", "content" => "## **What does fresh' actually mean when it comes to coffee beans?**\n\nFreshness in coffee is a specific, measurable timeline rooted in chemistry.\n\nWhen green (unroasted) coffee beans are roasted, the heat transforms their cellular structure, unlocking thousands of aromatic compounds and producing CO2 inside the bean. The moment the roast is finished, a clock starts.\n\n### **The peak window**\n\nFresh coffee beans are at their best within 28 days after roasting. During this window, the aromatic oils are stable and expressive ready to deliver the complex, vivid cup the grower's expert work has made possible.\n\nThe flavours and the brightness are there the character that distinguishes a well-sourced speciality bean from a generic supermarket blend is unmistakable.\n\n### **What oxidation does**\n\nOnce coffee is exposed to oxygen, the delicate oils that carry its flavour begin to break down. The zesty citrus, the dark chocolate, the stone fruit or caramel, whatever makes a particular coffee interesting, gradually fades.\n\nThe cup becomes flat, then woody, then largely indistinguishable from any other coffee. This process is called oxidation, and it's the reason that a clear roast date on the bag matters so much more than any other freshness claim.\n\n### **A note on shiny beans**\n\nThere's a common assumption that dark, oily, visibly shiny beans are a sign of freshness or quality. In practice, the opposite is closer to the truth.\n\nSurface oil usually means one of two things: the coffee has been roasted so dark that the structure of the bean has broken down, pushing its oils to the surface, or the beans have been sitting around long enough that those oils have migrated outward over time.\n\nGenuinely fresh, well-roasted speciality beans have a clean, matte appearance. The oils are inside the bean, where they belong."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1779110753/Aissa_hands_Beans_Roasted-1_sh7j7x.jpg", "text" => "Freshly roasted coffee beans in the Pact roastery"}, {"type" => "md-block", "content" => "## Where to buy fresh roasted coffee beans in the UK\n\nThere are two reliable routes to genuinely fresh coffee beans in the UK both of which maintain Pact's standards, just through different supply chains.\n\n### **Direct from [pactcoffee.com](http://pactcoffee.com)**\n\nFor the freshest possible cup, ordering directly from the roastery is hard to beat. At Pact's roastery in Haslemere in the Surrey Hills, coffee is roasted in small, carefully monitored batches not warehoused in industrial quantities.\n\nBeans are roasted the day before dispatch, which means they arrive at your door right at the beginning of the peak flavour window, still actively degassing and full of the aromatic complexity that careful sourcing and precise roasting have produced.\n\nEvery Pact bag features a one-way degassing valve a small but important detail. In the days immediately after roasting, beans naturally release CO2.\n\nThat gas needs somewhere to go, and without a valve, pressure would build inside a sealed bag. The valve lets the CO2 out while preventing oxygen from getting in, allowing the beans to breathe without allowing them to age.\n\n### **In Waitrose**\n\nFor those moments when you need coffee today, rather than tomorrow, Pact is available in over 300 Waitrose stores nationwide and on the Waitrose online store.\n\nMaintaining freshness on a supermarket shelf requires a different approach to freshness in a direct delivery. Every bag in the [Pact Waitrose range](https://www.waitrose.com/ecom/shop/search?&searchTerm=pact%20coffee) is nitrogen-flushed before sealing a process in which food-grade nitrogen displaces the oxygen inside the bag before it's sealed.\n\nNitrogen is inert and harmless, and its presence effectively pauses oxidation, preserving the character of the beans until the moment you open the bag at home. It's not quite the same as drinking coffee roasted yesterday, but it's a meaningful step above a standard sealed bag sitting in a warehouse for months."}, {"type" => "md-block", "content" => "## How to keep fresh coffee beans at their best\n\nBuying fresh beans is only half the task. How you store them determines how long they stay that way.\n\n### **Keep them in a cool, dark cupboard**\n\nA dry kitchen cupboard away from the hob, kettle, and any source of direct sunlight is all most people need. Heat accelerates the breakdown of the oils in the bean. Sunlight does the same. Consistent, room-temperature darkness is the right environment.\n\n### **Seal the bag after every use**\n\nThe resealable Pact bag is designed to do a proper job. Squeeze the excess air out before sealing the zip-lock each time it takes a few seconds and makes a real difference over the life of the bag.\n\n### **Never store them in the fridge**\n\nCoffee beans are hygroscopic they absorb moisture and odours from their surroundings.\n\nMoving a cold bag from the fridge to the kitchen creates condensation inside the bag, which damages the oils that carry the flavour.\n\nThe fridge also means your beans will gradually start to smell of whatever else is in there.\n\n### **Consider an airtight canister**\n\nFor anyone who wants to take storage seriously, the [Pact Airtight Canister](https://www.pactcoffee.com/brewing-equipment/airscape-canister?srsltid=AfmBOoo33u_Ux2_yl6fj05mBL10PXyz5rs6DRgKP-cAkf9Ph-ZNrNqIi) removes and seals out air rather than simply trapping it.\n\nUsed consistently, it extends the peak flavour window by up to 50% particularly useful for a 500g or 1kg bag that you'll be working through over several weeks."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1740667064/https://media.pactcoffee.com/images/uploads/product/1991/canister_pdp__2_.jpg", "text" => "The Pact Airtight Canister"}, {"type" => "md-block", "content" => "## **How to read a coffee bag for freshness**\n\nNot all date information on a coffee bag is equally useful. Here's what to look for.\n\n**A roast date** is the most valuable piece of information on any bag of coffee. It tells you exactly when the beans were roasted and allows you to calculate where you are in the freshness window.\n\nIf a bag has a roast date and you're buying it within four weeks of that date, you're in good shape.\n\nA best-before date, on its own, tells you very little. As a legal shelf-life estimate, it can be set years in the future and gives no indication of when the coffee was actually roasted.\n\nMany bags in supermarket aisles carry only a best-before date. That's a reason to look more carefully at what you're buying.\n\n**A one-way degassing valve** on the bag is a good signal. It suggests the coffee was packed while still actively releasing CO2 which means it was sealed shortly after roasting, rather than after a period of sitting in a warehouse."}, {"type" => "md-block", "content" => "### Finding fresh coffee beans near you\n\nIf you're looking for fresh roasted coffee beans and want them today, Pact is available in over 300 Waitrose stores. You'll find Bourbon Cream, House Coffee, and Bourbon Cream Decaf bags in the coffee aisle. They're also available in [Ocado](https://www.ocado.com/search?q=pact%20coffee) and Whole Foods, too.\n\nIf you'd prefer your coffee roasted to order and delivered to your door pactcoffee.com is where to start.\n\nA subscription means your coffee arrives on a schedule that matches how you drink, freshly roasted each time, without you having to think about reordering. \n\nStart yours and get 25% off your first two orders [here](https://www.pactcoffee.com/coffee-plans/signup/step-1?voucher=subscribe25)."}, {"type" => "md-block", "content" => "### **FAQs**\n\n**How can I tell if coffee beans are fresh?**\n\nLook for a roast date printed on the bag not just a best-before date. A roast date tells you exactly when the beans were made and allows you to judge where you are in the freshness window.\n\nA one-way degassing valve on the packaging is also a good indicator that the beans were sealed shortly after roasting. Freshly roasted beans have a vivid, complex aroma when you open the bag. If the smell is flat and dull, the beans are past their best.\n\n**Is supermarket coffee fresh?**\n\nMost standard supermarket coffee has spent months in long, convoluted supply chains before reaching the shelf, and carries only a best-before date, rather than a roast date.\n\nBut Pact's range in Waitrose is nitrogen-flushed before sealing a process that displaces oxygen inside the bag and preserves the beans' freshness until you open it at home.\n\n**Why does fresh coffee taste so different from supermarket coffee?**\n\nFresh speciality coffee roasted recently, from great quality beans retains the full range of aromatic compounds that the roasting process unlocks.\n\nOlder coffee loses those compounds to oxygen over time, leaving a flat, woody flavour that bears little resemblance to what the bean was capable of at its best. The difference is most obvious in the aroma when you open the bag, and in the brightness and complexity of the first sip.\n\n**What is the best way to store fresh coffee beans?**\n\nA cool, dark, dry cupboard is the ideal environment. Keep the bag sealed between uses, store it away from heat and sunlight, and avoid the fridge the condensation and odour absorption that come with refrigeration will damage the beans faster than leaving them at room temperature.\n\nFor the best results, a [Pact Airtight Canister](https://www.pactcoffee.com/brewing-equipment/airscape-canister?srsltid=AfmBOoqKKw_oJbotOU9bZ4DXdIUjtTH3IcdgGWAhEmvz3KzA-lJ0B0Dg) extends the peak flavour window by actively removing air rather than simply trapping it."}]" } , { "title" : "Where to buy the best Arabica coffee beans in the UK: a 2026 guide", "category" : "Did you know", "url" : "/blog/best-arabica-beans-uk", "date" : "15 May 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1776685338/SatisfactionGuarantee3_u2kdxa.jpg", "content": "[{"type" => "md-block", "content" => "If you've ever picked up a bag of supermarket coffee and noticed the words 100% Arabica' printed across the front, you'll know the phrase is everywhere. It's treated as a shorthand for quality a reassurance that what's inside is worth buying.\n\nBut Arabica is just the beginning of the story.\n\nThe species covers an enormous range. From mass-produced commodity beans grown at low altitude, blended anonymously, and roasted months before they reach a shelf to rare, high-scoring single-origin lots cultivated by skilled growers at up to 2,000 metres above sea level, where the altitude, the soil, and the care of the harvest combine to produce something genuinely extraordinary. Both are Arabica. They taste nothing alike.\n\nThis is a guide to finding the best Arabica coffee beans in the UK what to look for, where to buy them, and why the details behind the label matter more than the label itself."}, {"type" => "md-block", "content" => "**Key takeaways: buying Arabica coffee beans in the UK**\n\nBefore getting into the detail, here's what to look for when sourcing quality Arabica coffee beans in the UK:\n\n* **Quality score**. Look for Arabica beans with a speciality score of 84 points or above on the [SCA scale](https://www.pactcoffee.com/blog/speciality-coffee-quality-scores-explained?srsltid=AfmBOopYJ6JbkZMfsPTe628jKrIyjm4nsjowMrzXKuP1BXrAEq9rmK-W) the threshold that separates genuinely exceptional coffee from everything else.\n* **Freshness**. Beans roasted in the UK with a transparent roast date on the bag. Not a vague best-before window an actual date that tells you when the coffee was made.\n* **Direct trade sourcing**. Coffee bought directly from the growers who produced it at prices that reflect the quality of their work, rather than the fluctuations of the [commodity market](https://sprudge.com/what-is-the-c-market-183157.html).\n* **Convenience**. Pact's 84+ point Arabica coffee beans are available in Waitrose stores nationwide and online at [waitrose.com](http://waitrose.com). You can find the full range at [pactcoffee.com](http://pactcoffee.com)"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1775149477/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/2966-section-2-1774857961.jpg", "text" => "Arabica coffee beans"}, {"type" => "md-block", "content" => "## What are Arabica coffee beans, and why do they matter?\n\nThe global coffee trade runs largely on two species: Coffea Arabica and Coffea Canephora, more commonly known as Robusta.\n\nRobusta is resilient and relatively straightforward to grow. It produces a high-caffeine, full-bodied bean that tends toward bitterness the species behind much of the world's instant coffee and the cheaper end of the espresso market.\n\nArabica is something different. It's a more demanding plant, sensitive to altitude, temperature, and rainfall, requiring specific conditions to produce its best coffee cherries.\n\nBut when those conditions are right and when the grower's a real expert the flavour range it's capable of is remarkable. Dark chocolate and roasted nuts at one end of the spectrum. Bright citrus, stone fruit, and delicate florals at the other. Sometimes all of these in a single cup.\n\nThe catch is that not all Arabica is grown with this potential in mind. The majority of the world's Arabica is produced as a commodity large volumes blended across multiple harvests, standardised for consistency rather than character, and often months old by the time it reaches a shelf.\n\nThe species is capable of extraordinary things. Most of what's sold under its name isn't grown and roasted to be extraordinary.\n\nTo taste what Arabica coffee beans are actually capable of, you need to step into speciality where individual farms and specific harvests are evaluated on their own merits, scored by professional tasters, and sold for what they are rather than what they blend into."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1723557793/waitrosev60_ubdck7.jpg", "text" => "Pact House Coffee"}, {"type" => "md-block", "content" => "## Where to find the best Arabica coffee beans in the UK\n\nFor a long time, buying speciality Arabica coffee in the UK meant tracking down an independent roaster or knowing which handful of cafs were worth visiting. That's changed.\n\nThere are now two reliable routes to genuinely excellent Arabica coffee beans in the UK.\n\n**Direct from the roastery**\n\nOrdering online directly from Pact means your coffee is roasted to order small, precision-roasted batches at our roastery in the Surrey Hills, packed immediately and dispatched to arrive while the beans are still fresh and full of flavour.\n\nThis is the fastest route from roast to cup, and the one that gives you access to the full range, including single-estate microlots and seasonal coffees.\n\n**In Waitrose, Whole Foods, and Ocado** \n\nWe know that great coffee shouldn't require a separate errand. Pact coffee is now available in over 300 Waitrose stores nationwide, all Whole Foods stores, on the Waitrose online store, and on Ocado which means you can pick up genuinely excellent, directly sourced Arabica coffee beans alongside your weekly shop.\n\nEvery Pact bag on grocery shelves undergoes a nitrogen-flushing process before sealing, which displaces the oxygen inside the bag and preserves the freshness of the beans until you open it at home."}, {"type" => "md-block", "content" => "## Why Pact's Arabica coffee beans are rated 84 points or above\n\nAt Pact, quality isn't a marketing position it's a measurable standard.\n\n**The SCA scale**\n\nCoffee quality is graded on a 100-point scale by certified [Q Graders](https://education.sca.coffee/q-grader) professional tasters who evaluate aroma, sweetness, acidity, body, and mouthfeel with the same rigour a sommelier brings to wine.\n\nAny coffee that scores 80 points or above is classified as speciality grade, a distinction that applies to only a small fraction of the global harvest.\n\nAt Pact, we set our own bar at 84 points or above. Everything we source has been evaluated against that standard.\n\nThe difference between 80 and 84 might sound modest on paper. In the cup, it's the difference between a coffee that's good and one that's genuinely worth paying attention to.\n\n**The altitude factor**\n\nReaching 84 points requires the right environment and that almost always means altitude. Pact's Arabica beans are grown up to 2,000 metres above sea level.\n\nAt altitude, the air is thinner and the climate cooler. Coffee cherries ripen more slowly than they would on lower-lying farms, and that slower development matters.\n\nThe tree has more time to draw natural sugars into the seed, building a denser cellular structure that produces a cleaner, brighter cup with more complexity and more natural sweetness. Altitude is one of the most reliable predictors of quality in speciality coffee.\n\n**The growers behind the score**\n\nAn 84+ point score doesn't happen by accident. It requires skill, experience, and a deep understanding of the land decisions made at every stage of the growing, harvesting, and processing cycle that determine what ends up in the cup.\n\nAt Pact, we work with some of the world's best growers, such as:\n\n[Oscar Hernandez](https://www.pactcoffee.com/blog/oscar-hernandez?srsltid=AfmBOoqjvy1cK3fIpdMJSdm2TYpFMvQWBjv1oMiyhLcGzkMfrDkozN-e), in Colombia, whose high-altitude farming and experimental processing produce complex, bright, and juicy lots that consistently rank among the country's finest.\n\nMarcus Carvalho, in Brazil, whose approach combines generational knowledge with modern sustainability to produce the rich, chocolatey profiles the country does so well.\n\nWe work directly with these growers, building long-term relationships rather than buying through commodity auctions which means they're paid well for exceptional work, and we know exactly where every bean comes from. We're proud to say that we've now worked with both Oscar and Marcus for over a decade."}, {"type" => "quote-block", "text" => "The most special thing from Nogales is my father. For his whole life, he was teaching us the passion and love for coffee. We inherited that. It's the most beautiful thing we have: the passion for coffee.", "commenter" => "Oscar Hernandez, who has grown coffee on the Nogales farm for 11 years"}, {"type" => "md-block", "content" => "## Buying speciality Arabica coffee beans at Waitrose\n\nThe availability of Pact coffee in Waitrose has made it easier than ever to buy speciality Arabica coffee beans in the UK without waiting for a delivery.\n\nYou'll find Pact in over 300 Waitrose stores nationwide and on the Waitrose online store. The range available in store includes our most popular wholebean and omniground coffees each one sourced directly from the grower and nitrogen-flushed before sealing to protect the freshness of the coffee on the shelf.\n\nIf you want the broadest selection including single-estate micro-lots, seasonal releases, and the option to subscribe pactcoffee.com is where to find everything."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1761641186/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/9371-section-1-1761641122.jpg", "text" => "Marcus Carvalho"}, {"type" => "md-block", "content" => "## Ready to find your perfect Arabica coffee?\n\nWhether you're looking to buy speciality coffee online or want to pick up a bag on your next Waitrose shop, the coffee is the same: directly sourced, professionally scored, and roasted fresh.\n\n**In store**: look for Pact's bags in the Waitrose coffee aisle. It's available in over 300 stores nationwide.\n\n**Online**: explore the full range including single-origin micro-lots and subscription options at [pactcoffee.com](https://www.pactcoffee.com/), or buy a curated selection via the Waitrose online store."}, {"type" => "md-block", "content" => "## **FAQs**\n\n**Is 100% Arabica coffee always high quality?**\n\nNot necessarily. Arabica is a superior species to Robusta in terms of flavour potential, but much of the world's Arabica is still grown and processed as a commodity blended, standardised, and often stale before it reaches a shelf. To find genuinely exceptional Arabica, look for a speciality score of 84 points or above and a clear roast date on the bag.\n\n**Can I buy Pact Coffee beans on the Waitrose online store?**\n\nYes. A curated selection of Pact's whole bean and omniground speciality coffees is available for home delivery via the Waitrose online store, alongside our presence in over 300 physical stores.\n\n**Why does high-altitude Arabica coffee taste better?**\n\nAt altitudes between 1,000 and 2,000 metres, cooler temperatures slow the ripening of the coffee cherry. That extended development time allows the bean to accumulate more natural sugars and build greater complexity resulting in a sweeter, brighter, and more distinctive cup than beans grown at lower elevations.\n\n**What is the difference between Arabica and Robusta coffee beans?**\n\nArabica is the more delicate of the two main species sensitive to its growing environment, but capable of an extraordinary range of flavours when cultivated with care. Robusta is hardier and higher in caffeine, but tends toward bitterness and is used primarily in instant coffee and commodity espresso blends. All Pact coffee beans are Arabica.\n\n**What makes Pact's Arabica coffee beans different from supermarket own-label Arabica?**\n\nSupermarket own-label Arabica is typically commodity grade blended across multiple origins and harvests, with no single-farm traceability and no professional quality score.\n\nPact's Arabica beans are sourced directly from the world's best growers, scored at least 84 points by professional tasters, roasted fresh to order in Surrey, and packed with a roast date so you know exactly how fresh they are."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg"}]" } , { "title" : "What coffee bag size is right for me?", "category" : "Did you know", "url" : "/blog/250g-coffee-beans", "date" : "20 April 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1776351279/https://media.pactcoffee.com/images/uploads/product/1585/pdp2604muunganolifestyle1__1_.jpg", "content": "[{"type" => "md-block", "content" => "### Key takeaways\n\n* A 250g bag of coffee beans makes up to 16 cups. It's the ideal size for trying a new roast, origin, or brewing method without committing to a larger bag.\n* At Pact, 250g is the entry point into our speciality coffee: freshly roasted, directly sourced, and scored 84 points or above by professional tasters.\n* If you drink one or two cups a day, a 250g bag lasts around one to two weeks well within the four-week optimal-freshness window.\n* Once you've found a coffee you love, a 500g or 1kg bag offers better value and fewer deliveries."}, {"type" => "md-block", "content" => "There's a particular pleasure in opening a bag of coffee you've never tried before. The moment the seal breaks, before you've ground a single bean or boiled a drop of water, you get your first impression.\n\nThat could be a waft of something dark and chocolatey, bright and fruity, or warm and nutty, depending on where the beans came from and how they were processed.\n\nThat first impression is what the 250g bag is built for.\n\nIt's the size that invites exploration. Small enough to try without hesitation, but large enough to get a proper sense of a coffee to taste it across a few different mornings, in different moods, maybe through different brew methods.\n\nAnd when you finish it, you're free to try something completely different, or to go back and order more of the same in a larger bag now that you know you love it.\n\nIf you're new to speciality coffee, or if you're the kind of drinker who likes to keep things interesting, the 250g bag is where to start."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1776351035/https://media.pactcoffee.com/images/uploads/product/1675/pdp2604sitiodejajalifestyle2.jpg", "text" => "A 250g bag of Sitio de Jaja, grown by Jaceline and Julia Basilio in Brazil"}, {"type" => "md-block", "content" => "## How many coffees does 250g of coffee beans make?\n\nA 250g bag of Pact coffee beans makes up to 16 cups, based on a standard 15g dose per cup.\n\nSixteen cups is a useful number to hold in mind. It's roughly eight mornings of two cups, or 16 mornings of one.\n\nIt's enough to get a real feel for a coffee to taste how it changes as you dial in your grinder, to notice how it drinks differently as a filter versus a cafetire, to catch those tasting notes that aren't always obvious on the first cup but become unmistakable by the fifth.\n\nAs with any bag, the exact number will shift depending on how you brew.\n\n### **Espresso**\n\nAt 15g to 18g per double shot, a 250g bag gives you between 14 and 16 double espressos. \n\nThe 250g size is particularly well suited to trying a new espresso profile you can pull a few test shots while you dial in your grinder, taste the coffee properly across several days, and decide whether you want to order more before committing to a larger bag.\n\n### **Filter/pour-over**\n\nA 15g dose per cup gives you the full 16 cups. \n\nFilter methods tend to be more forgiving than espresso when it comes to extraction, which makes a 250g bag a good companion for anyone learning the [V60](https://www.pactcoffee.com/brew-guides/v60?srsltid=AfmBOoqN9qlTVDiz19m_CeBPqmtLPrwGIkJvno3248w0XT4wB-QvGtek) or [AeroPress](https://www.pactcoffee.com/brew-guides/aeropress?srsltid=AfmBOopmD9j6ofNnMoJ6M0WRZW6mJC_DxTnwB-QKTX2hoZWA3O0nMftB) for the first time. \n\nYou have enough coffee to experiment without the pressure of rationing a small sample.\n\n### **Cafetire**\n\nAt 15g per person, a 250g bag gives a solo drinker roughly 16 cups, or a couple around eight shared brews. \n\nA slow Sunday morning cafetire is one of the most accessible ways to get to know a new coffee the immersion method is generous with flavour."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1775044856/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/6778-section-1-1775044746.jpg", "text" => "A 250g bag of La Moneda Honey Geisha, made by Jally Fabin Tllez in Colombia"}, {"type" => "md-block", "content" => "## How long does 250g of coffee beans last?\n\nHow long your 250g bag lasts depends entirely on how much your household drinks. Here's a rough guide:\n\n* One cup a day: your bag will last around two weeks.\n* Two cups a day: you'll reach the bottom in about eight days.\n* Four cups a day: a 250g bag will last you roughly four days.\n\nFor most people buying a 250g bag, the intention is to try something new rather than to stock up and the size suits that purpose well.\n\nYou'll move through it at a natural pace, finishing it comfortably within the four-week freshness window that we recommend for all Pact coffee.\n\nRoasted coffee is at its most expressive in the weeks immediately after roasting. The aromatic oils that carry those tasting notes the chocolate, the stone fruit, the caramel, and anything else the grower's particular beans and processing method have produced are most vivid early on, and gradually fade as oxidation sets in.\n\nA 250g bag, drunk at a standard pace (two-to-four weeks), means you're tasting the coffee as it's meant to be tasted, without any of it sitting around long enough to go flat.\n\nThis is also why we roast to order at our Surrey roastery and dispatch directly to you. The beans that arrive in your 250g bag have been roasted just days before, packed by hand, and sent out while they're still at their best.\n\nUnlike [commodity-grade coffee](https://en.wikipedia.org/wiki/Coffee#Commodity_market), there's no warehouse, no shelf time, and no guessing how long the bag has been sitting under fluorescent lighting before it reached your kitchen."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1748873290/2505PDPLosNogalesOrigins-with-Fellow-Kettle-and-Fellow-Pour-Over-Set_Editorial_ey580p.jpg", "text" => "A 250g bag of Los Nogales Origins, a limited edition made by Oscar Hernndez in Colombia."}, {"type" => "md-block", "content" => "## **How to choose between 250g, 500g, and 1kg**\n\nThe right bag size depends on how you drink, how adventurous you feel, and how often you want to reorder.\n\n**Choose 250g** if you're exploring, are new to speciality coffee, or want to try a few different origins and roast profiles before settling on a favourite.\n\nThis size is also ideal if you've heard about a particular coffee, like an Ethiopian natural, a Colombian washed, or a Guatemalan honey-processed, and you want to taste it before committing to more.\n\nIf you like variety and the idea of a different coffee every couple of weeks appeals to you, the 250g bag is your tasting menu.\n\n**Choose 500g** if you've found a coffee you love and you want to drink it often, at a lower price per cup, without running out too quickly.\n\nThe 500g bag is the sweet spot for solo drinkers and couples who have a settled morning routine and want to stop running out quite so often. We've written a full guide to the 500g bag, including how many cups it makes and the best way to store it, which you can read [here](https://www.pactcoffee.com/blog/500g-coffee-beans?srsltid=AfmBOorJ63JP1DJPDJ4hwe7H25i3iMwe-ZBPavNq9EiBSEmIjU0TGskR).\n\n**Choose 1kg** if coffee is a daily non-negotiable and running out is not an option.\n\nThe 1kg bag offers the best value per cup in the Pact range and, on a subscription, means freshly roasted speciality coffee arrives at your door before you've had a chance to find the bag empty.\n\nIt's the choice for households of two or more with a reliable daily ritual. Our full guide to 1kg coffee beans, including how much it saves you and how to store it well, is [here](https://www.pactcoffee.com/blog/1kg-coffee-beans).\n\n## What makes Pact's 250g bags different\n\nEvery 250g bag in the Pact range starts in the same place: with a grower whose coffee has been professionally scored at 84 points or above by a professional taster. That's four points above the threshold for speciality-grade (the official designation for the world's finest coffee), and it's the floor, not the ceiling, for everything we source.\n\nThe coffee is grown on named farms and estates, by growers we work with directly over years.\n\nNo brokers, no commodity markets, no anonymous blends. When you open a Pact 250g bag, there's a story behind it: a specific farm, a specific country, a specific approach to growing and processing the beans that produces the flavour in your cup.\n\nThat specificity is what makes trying a new 250g bag genuinely interesting. You're tasting a different place, a different season, a different set of decisions made by a skilled grower thousands of miles away. The 250g size is the easiest way to start exploring that world, one bag at a time.\n\n### **Start with 25% off your first two orders**\n\nNew to Pact? Try a 250g bag and discover what speciality coffee tastes like when it's sourced directly, roasted fresh, and delivered to your door. Get 25% off your first two orders [here](https://www.pactcoffee.com/coffee-plans/signup/step-1)."}, {"type" => "md-block", "content" => "## FAQs\n\n**How many cups does 250g of coffee beans make?**\n\nA 250g bag of coffee beans makes up to 16 cups, based on a standard 15g dose. The exact number varies slightly by brew method espresso uses 15g to 18g per double shot, while filter and cafetire methods typically use 15g per cup.\n\n**How long does a 250g bag of coffee beans last?**\n\nAt one cup a day, a 250g bag lasts around two weeks. At two cups a day, around eight days. Either way, you'll finish it comfortably within the four-week freshness window we recommend for all Pact coffee.\n\n**Is 250g enough coffee to try a new roast or origin?**\n\nYes 250g gives you up to 16 cups, which is enough to get a proper sense of a coffee across several different mornings and brew methods. It's the ideal size for exploring new origins, roast profiles, and flavours before committing to a larger bag.\n\n**What's the difference between 250g, 500g, and 1kg coffee bags?**\n\nThe 250g bag is best for exploration trying something new without committing to more.\n\nThe 500g bag suits solo drinkers and couples with a settled routine who want better value and fewer deliveries.\n\nThe 1kg bag is the best value per cup and the right choice for households who drink coffee every day and want to stop running out. We've written full guides to both the [500g](https://www.pactcoffee.com/blog/500g-coffee-beans?srsltid=AfmBOooxpNA9LTyugBilIkpeNfVuc5gFHxbxH0AcOPi_lqg_3XpKFeKz) and 1kg bags if you'd like to read more.\n\n**Why should I buy speciality coffee in a 250g bag rather than an alternative?**\n\nCommodity coffee is often blended from poor-quality beans, roasted in large batches, and may have been sitting in a warehouse for months before it reaches the shelf.\n\nPact's 250g bags are roasted to order from beans scored 84 points or above, sourced directly from growers, and dispatched fresh. The difference is noticeable from the first cup."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg"}]" } , { "title" : "What is the best coffee grinder to buy?", "category" : "Coffee break reading", "url" : "/blog/what-is-the-best-grinder-to-buy", "date" : "20 April 2026", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1776676552/PC_fellow_ode_grinder-2_dgxhgn.jpg", "content": "[{"type" => "md-block", "content" => "## Key takeaways\n\n* The best coffee grinder for most people is a burr grinder, not a blade grinder it delivers consistent grind size and better flavour.\n* Choose electric grinders for convenience and speed, or manual grinders for portability and low cost.\n* Make sure your grinder grinds for the brewing methods you need fine for espresso, coarse for cafetire.\n* Freshly grinding beans will dramatically improve tasteit's the very best upgrade you can make at home.\n* An electric burr coffee grinder offers the best balance of quality, price, and ease."}, {"type" => "md-block", "content" => "You buy better beans. You follow a recipe. You measure, pour, and wait. And still, it doesn't taste quite like the coffee you had in the coffee shop.\n\nDoes this sound familiar?\n\nThe key to the best coffee at home isn't a machine. It's grinding coffee beans fresh. In fact, 79% of home coffee drinkers believe freshness is important in high-quality coffee (Allegra Coffee at Home Report' 2025).\n\nGrinding fresh changes everything. It gives you full control over how fast or slow the water goes through the coffee. It decides how flavours are released, how balanced your coffee tastes, and how close you can get to what the roaster and grower intended.\n\nSo, if you're asking yourself what the best coffee grinder is, you're asking the right questions. You're on the path to much better coffee.\n\nThe guide is here to answer that and help you find the right answers.\n\n## Why your grinder matters more than you think\n\nYou can have the best beans in the world and still end up with an underwhelming cup. This is usually down to the grind.\n\nCoffee flavour is extracted through contact between water and ground coffee. If your grind size is uneven or ground for a completely different brewing method your extraction will be unbalanced, bitter, or sour. A confused, muddy cup.\n\nA good coffee bean grinder solves this problem.\n\n## What is the best coffee grinder type?\n\nIf you're searching for the best coffee grinder, this is the first decision\n\nDo you want a burr or blade grinder?\n\n### Blade grinders\n\n* Chop beans unevenly.\n* Create heat (which damages flavour).\n* Cheap, but inconsistent.\n\n### Burr grinders\n\n* Crush beans between two burrs.\n* Deliver uniform particle size.\n* Preserve flavour and aroma.\n\nBurr grinders are universally better. So, if you're after better taste in your morning brew, this isn't a close contest."}, {"type" => "image-block", "text" => "A hand grinder offers a more hands-on' approach and is perfect for those who love brewing freshly ground coffee out in the wild.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776676801/GrinderContainerMokapot2_yxru7a.jpg"}, {"type" => "md-block", "content" => "## Electric vs manual grinders\n\nThe next decision you want to make is why you want to use it, and how often.\n\n### Electric coffee grinders\n\n* Fast and effortless.\n* Ideal for daily use.\n* Better for espresso and fine adjustments.\n\n### Manual coffee grinders\n\n* Portable and quiet.\n* More affordable.\n* Slower, but satisfying to use.\n\nThere's some good data for this debate.\n\nAn electric grinder is the top accessory recommended by industry leaders, with 80% citing it as a priority. And stats reflect this with 29.3% of households owning an electric grinder, compared to 7.6% for manual (Allegra Coffee at Home Report' 2025).\n\nBut, while stats tend to favour electric grinders, really, this decision is more down to personal preference.\n\nElectric grinders are much more expensive, which can put many people off. A lot of people also prefer the hands-on' approach of a manual grinder not to mention those who love brewing freshly ground coffee out in the wild.\n\nSo long as it's a burr grinder, you'll be making massive progress, no matter whether you go electric or manual.\n\n## Choosing the right grinder based on your brewing method\n\nDifferent brewing methods need different grind sizes in order to get the best results. So, it's worth making sure the grinder you choose is built to grind your preferred method. Here's a guide on grind size\n\n### Cafetire (French press)\n\n* Immersion brewing.\n* Fuller body, more texture.\n* Works beautifully with chocolatey, nutty coffees.\n* Less precision required, but still benefits from burr consistency.\n\n### Espresso machine\n\n* High-pressure extraction.\n* Concentrated flavour.\n* Ideal for bold, balanced blends.\n* Requires a high-quality burr grinder with micro-adjustments.\n\n### Pour-over/filter\n\n* Controlled, precise.\n* Highlights clarity and origin.\n* Perfect for medium or lighter roasts.\n* Requires adjustments and benefits from burr consistency.\n\n### AeroPress\n\n* Versatile and forgiving.\n* Can mimic espresso or filter.\n* Great for experimentation.\n* Requires finer adjustments and benefits from burr consistency.\n\nAs a general rule of thumb, the more precise your brew method, the more precise your grinder needs to be. If you only brew espresso, an electric grinder might be best but for filter, either will work well."}, {"type" => "md-block", "content" => "## Are coffee machines with built-in grinders worth it?\n\nA coffee machine with a grinder (often called a bean-to-cup machine) offers the convenience of grind, brew, done'.\n\n### Pros\n\n* Minimal effort.\n* Consistent routine.\n* Great for busy mornings.\n\n### Cons\n\n* Less control over grind size.\n* Harder to clean and maintain.\n* Often lower grind quality than a standalone grinder (compensated for by convenience).\n\nWith [56% of Brits now owning a coffee machine](https://www.ao-world.com/2025/10/01/brits-brew-at-home-over-half-own-a-coffee-machine-and-a-third-use-it-daily/), the rise of all-in-one setups makes sense. But if flavour is your priority, a separate grinder will give you more control and better results over the long run.\n\n### Why are more people buying grinders?\n\nThe shift towards home coffee started during COVID, but it's become a much larger cultural shift since.\n\n* 53% of people now say they've [cut back on coffee shop visits](https://www.ao-world.com/2025/10/01/brits-brew-at-home-over-half-own-a-coffee-machine-and-a-third-use-it-daily/).\n* The average price of a takeaway coffee has [risen by 17%](https://www.lumina-intelligence.com/blog/foodservice/uk-coffee-market-size-growth-share-statistics-2025/) since 2022.\n* 29.3% of households now buy whole beans, which require grinding (Allegra Coffee at Home Report' 2025).\n\nThere's a mindset shift happening of buy once, brew better.\n\nAnd people who have tried to recreate cafe-quality coffee at home are more likely to invest in a grinder (34.2%) than those who haven't (22.6%) (Allegra Coffee at Home Report' 2025).\n\n### How to choose the best coffee grinder for you\n\nA good approach to take is to consider what's the best for your lifestyle'.\n\n1. Your brew method\\\n Espresso drinkers need precision. Filter drinkers need consistency. French press drinkers need simplicity.\n2. Your routine\\\n If you're brewing every morning before work, electric wins. But if you have housemates, a manual is most agreeable.\n3. Your space\\\n Manual grinders take up much less room than electric grinders but if you have space on the countertop, or a designated coffee area, electric is a fantastic option.\n4. Your budget\\\n A good grinder doesn't need to be expensive but it should be the best you can reasonably afford. It will elevate every cup you make."}, {"type" => "md-block", "content" => "## How to clean a coffee grinder\n\nA clean grinder is always a better grinder. Oils from coffee beans build up over time, dulling flavours over time.\n\n### Quick clean (weekly)\n\n* Empty the hopper.\n* Brush our loose grounds.\n* Wipe exterior.\n\n### Deep clean (monthly)\n\n* Disassemble removable parts.\n* Use a grinder cleaning product or dry rice (sparingly).\n* Wipe burrs with a dry cloth.\n\n### What to avoid\n\n* Water inside the grinder.\n* Soap on burrs.\n* Ignoring buildup.\n\n## How to make the most of your grinder\n\nBuying the right grinder is perhaps the most important step you can take in home brewing. But there's more you can do to make the most of it\n\n* Grind fresh, just before brewing.\n* Store beans in an airtight container, away from light and heat.\n* Adjust grind size gradually small changes make a big difference.\n\nYou can explore different roast profiles with [freshly roasted beans](https://www.pactcoffee.com/coffees) from Pact.\n\nYou can also explore different brewing methods through [step-by-step guides here](https://www.pactcoffee.com/brew-guides/)."}, {"type" => "md-block", "content" => "## FAQs\n\n### What is the best coffee grinder for beginners?\n\nIf you're brewing espresso, a mid-range electric burr grinder is the best starting point. If you're brewing with a filter, then a manual hand grinder will work wonders.\n\n### Are expensive coffee grinders worth it?\n\nUp to a point, yes. The difference between a cheap blade grinder and a mid-range electric burr grinder is incredible but the more expensive you go, the more nuanced the improvements will be. So always do your research to make sure you know an expensive grinder is definitely worth it.\n\n### Can I use one grinder for all brewing methods?\n\nFor the most part, yes. A lot of grinders (electric and manual) will have adjustable grind settings. But some grinders are only built for grinding for filter coffee, and won't grind fine enough for an espresso.\n\n### Is a manual coffee grinder good enough?\n\nAbsolutely. Especially for filter coffee and travelling. It just requires a bit more time and effortbut that in itself can bring its own rewards.\n\n### How often should I clean my coffee grinder?\n\nLight clean weekly. Deep clean monthly. But do it more often if you use oily beans (darker roasts)."}]" } , { "title" : "Is it cheaper to buy 1kg of coffee beans?", "category" : "Did you know", "url" : "/blog/1kg-coffee-beans", "date" : "16 April 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1776338375/PC_new_packaging_hands_1kg_BourbonCream_wbymro.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* A 1kg bag of coffee beans makes up to 66 cups roughly double a 500g bag, at a lower cost per cup.\n* Buying 1kg means fewer orders, fewer deliveries, and no more running out mid-week.\n* Stored correctly, 1kg of coffee beans stays at its best for up to four weeks long enough for most households of two or more to finish the bag comfortably.\n* With Pact's 1kg bags, you'll get coffee beans sourced directly from the world's best growers, roasted fresh to order, and available on a subscription that you can pause or cancel at any time."}, {"type" => "md-block", "content" => "There's a particular kind of morning that coffee drinkers will recognise. You go to the cupboard, reach for the bag, and find it lighter than it should be. You shake it. You peer inside. There's enough for one cup, maybe if you grind it fine enough and hope for the best.\n\nRunning out of coffee is one of life's minor but genuinely irritating inconveniences. At Pact, the 1kg bag of coffee beans exists to solve that problem.\n\nIt's the straightforward, no-fuss choice for anyone who drinks coffee every day and would simply like to stop thinking about whether they have enough.\n\nBut is it actually cheaper? The short answer is, at Pact, yes with 1kg coffee beans, you can brew outstanding speciality coffee for just 43p per cup.\n\nBut is it the right choice for you? Here's everything you need to know."}, {"type" => "md-block", "content" => "## **How many cups of coffee does 1kg coffee beans make?**\n\nA 1kg bag of coffee beans makes up to 66 cups, based on a standard 15g dose per cup.\n\nThat's enough for most two-person households to brew comfortably for three to four weeks without a second thought. For a solo drinker who starts every morning with a double shot, it's a month's supply in a single bag.\n\nAs with any brewing method, the exact number will vary depending on how you make your coffee:\n\n### **Espresso**\n\nAt 15g to 18g per double shot, a 1kg bag gives you between 55 and 66 espressos.\n\nIf you're dialling in a new bag in the first few days (making small adjustments to your grinder to [master the extraction](https://www.pactcoffee.com/brew-guides/espresso?srsltid=AfmBOooDxFEvQ5MqFhYVgXPv5ZTYpIa6rBCGsibzUyI3knuUSxuxvIot)) you may use a little more initially. Once you've found your setting, the 66-cup figure is a reliable guide.\n\n### **Filter/pour-over**\n\nA 15g dose per cup (perfect for [the V60](https://www.pactcoffee.com/brew-guides/v60?srsltid=AfmBOooc-FTjAbh5R8NabnfBmJrEItT3dbRYEdwKdCvnbSoFr4So-dpr)) gives you the full 66 cups. Filter methods are particularly rewarding with a larger bag, because you have the freedom to experiment with different ratios and recipes over time without rationing your supply.\n\n### **Cafetire**\n\nAt 15g per person per brew, a 1kg bag comfortably fuels a household of two for three to four weeks.\n\nIf you're regularly brewing for guests or a family, the 1kg bag makes even more sense you'll go through it at a natural pace without any of it sitting around long enough to lose its character."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776338375/PC_1kg_bag-3_Bourbon-cream-espresso-label_cthfjn.jpg", "text" => "Pouring 1kg coffee beans into the Pact Airtight Canister"}, {"type" => "md-block", "content" => "## **How much does buying 1kg coffee beans save?**\n\nAt Pact, 250g bags work at around 56p per cup. With 500g bags, you'll pay 45p per cup, and if you buy a kilo of coffee, you'll pay 43p per cup. This is when you buy [House Coffee](https://www.pactcoffee.com/coffees/house-coffee?srsltid=AfmBOooG8hRuce1UXiyQSe-DM4ZANEmbbejNoC_Pau0knHFv-y5op6k0), for example.\n\nYou'll get more coffee for proportionally less money, because the packaging, handling, and delivery costs are spread across a larger volume.\n\nThe saving per cup might look modest in isolation. But run it across a year of daily brewing and it adds up meaningfully.\n\nA household drinking two cups a day will make roughly 730 cups over the course of a year. Even a few pence saved per cup represents a real difference across that volume all without compromising on what's in the bag.\n\nThen there's the time saving. Ordering 1kg rather than 500g means half as many deliveries over the course of a year. \n\nOn a subscription, that efficiency compounds: fewer orders to place, fewer deliveries to track, and fewer occasions where you find yourself a cup short on a Tuesday morning.\n\nFor context, Pact's speciality-grade coffee, sourced directly from the world's best growers, scored at 84 points or above, roasted fresh to order, still works out at a fraction of what you'd pay at a high-street coffee shop."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776338374/Christmas24_Lifestyle_250g_1kg_Ext_bciw8u.jpg", "text" => "Making an espresso with the Sage Bambino"}, {"type" => "md-block", "content" => "## How long does 1kg coffee beans stay fresh?\n\nFreshness matters in coffee, and it's worth understanding how a 1kg bag fits into that picture.\n\nAs a general rule, roasted coffee beans are at their best within four weeks of the roast date. After that, a natural process called oxidation, where oxygen interacts with the oils in the bean, begins to gradually flatten the flavour and dull the aroma.\n\nFor a 1kg bag, this means the question of freshness comes down to one thing: how quickly does your household drink coffee?\n\nIf you and a partner each drink two cups a day, that's four cups a day, or roughly 28 cups a week. A 1kg bag giving you 66 cups will last just over two weeks at that rate. Well within the freshness window, with no compromise on quality.\n\nIf you're a solo drinker having one cup a day, a 1kg bag will take you longer to work through. In that case, a [500g bag](https://www.pactcoffee.com//blog/500g-coffee-beans) on a more frequent delivery schedule may serve you better. The right size is the one you'll finish while it's still at its best.\n\nThe good news is that with the right storage (more on that below) you can protect the quality of your beans throughout the life of the bag, and get the best possible cup right to the very last scoop."}, {"type" => "quote-block", "text" => "Freshness windows differ across the coffee, roast profile, and roasters used in the roastery. For me, between a week and three weeks after roasting is when most coffees are at their best. After that, coffee doesn't suddenly go off I've had coffees three months after roasting that are still tasting great! If you've got coffee that's older than that, I'd recommend increasing your dose to achieve the flavour you're looking for. ", "commenter" => "Laura Metcalfe, Pact Coffee Trainer and UK Barista Championships 2026 finalist, who has worked in the coffee industry for 12 years."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776338375/Pact-Purchased-5_1kg_lwbc2q.jpg", "text" => "The 1kg Pact Airtight Canister"}, {"type" => "md-block", "content" => "## Who should buy 1kg coffee beans?\n\nThe 1kg bag is the right choice if any of the following sounds familiar.\n\n**You drink coffee every day without exception.**\n\nIf coffee is a non-negotiable part of your morning, not a weekend treat, not an occasional indulgence, but a daily ritual, then the 1kg bag is built for you.\n\nIt removes the low-level administrative burden of monitoring your supply and placing orders before you run out.\n\n**There are two or more of you brewing at home.**\n\nTwo people drinking one or two cups each per day will move through a 1kg bag at a comfortable pace, finishing it well within the four-week freshness window.\n\n**You find yourself ordering coffee more often than you'd like.**\n\nIf you're regularly placing top-up orders or finding your 250g or 500g bags running out faster than expected, a 1kg bag, particularly on a subscription, is the most straightforward fix.\n\n**You want to spend less time thinking about coffee logistics and more time enjoying the cup.**\n\nThe 1kg bag on a Pact subscription means freshly roasted speciality coffee arrives at your door on a schedule that matches how you drink, in a quantity that means you'll never be caught short.\n\n## **How to keep 1kg coffee beans fresh for longer**\n\nA larger bag rewards good storage habits. Here's how to protect your investment from the first cup to the last.\n\n**Seal it properly after every use.**\n\nThe resealable Pact bag is designed to keep oxygen out. Squeeze the excess air from the bag before sealing the zip-lock each time it takes five seconds and makes a genuine difference over the life of the bag.\n\n**Store it somewhere cool and dark.**\n\nA kitchen cupboard away from the hob and out of direct sunlight is ideal. Heat accelerates the breakdown of the oils in the bean. Sunlight does the same. Neither is your coffee's friend.\n\n**Don't store it in the fridge.**\n\nThe temperature change every time you open and close the fridge door creates condensation, which can strip flavour from the beans and cause them to absorb other smells. A dry, room-temperature cupboard is better than a cold one.\n\n**Use an airtight canister for the long haul**\n\nFor a 1kg drinker, a Pact Airtight Canister is a genuinely worthwhile addition. It features an inner lid that actively removes and seals out air, not just traps it which extends the peak flavour window meaningfully.\n\nDecant your beans into the canister after opening and you'll notice the difference right through to the final cup."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776343761/PactCoffee-2023-HouseEspresso-SageBarista-1kg_rngs7c.jpg", "text" => "1kg House Espresso beans with the Sage Barista Express"}, {"type" => "md-block", "content" => "## **The case for subscribing to 1kg deliveries**\n\nBuying 1kg as a one-off is a good idea. Subscribing to 1kg deliveries is a better one.\n\nA Pact subscription means your coffee is roasted fresh to order and dispatched to arrive at the right point in your freshness window not sitting in a warehouse waiting for you to remember to reorder. You set the frequency that matches how you drink, and Pact takes care of the rest.\n\nThe subscription can be paused, skipped, or adjusted at any time. If you go on holiday, pause it. If you find you're building a stockpile, extend the gap between deliveries. If you want to try a different coffee, switch it.\n\nThis way, you'll never run out and never end up with more coffee than you can drink while it's at its best.\n\n### **Start with 25% off your first two orders**\n\n[Try Pact's 1kg coffee beans and get 25% off your first two orders](https://www.pactcoffee.com/coffee-plans/signup/step-1?voucher=subscribe25). Freshly roasted, directly sourced, and delivered to your door.\n\n### **FAQs**\n\n**How many cups of coffee does 1kg of beans make?**\n\nA 1kg bag of coffee beans makes up to 66 cups, based on a standard 15g dose. The exact number varies by brew method espresso uses 15g to 18g per double shot, while filter and cafetire methods typically use 15g per cup.\n\n**Is it cheaper to buy 1kg of coffee beans than 500g?**\n\nYes. A 1kg bag offers a lower cost per cup than a 500g bag, because the packaging, handling, and delivery costs are spread across a larger volume.\n\nOver a year of daily brewing, the saving compounds meaningfully particularly on a subscription with half as many deliveries.\n\n**How long does 1kg of coffee beans stay fresh?**\n\nRoasted coffee beans are at their best within four weeks of the roast date. For a household drinking four or more cups a day, a 1kg bag will be finished comfortably within that window. Stored correctly (sealed, cool, dark, and away from moisture) the beans will hold their quality throughout.\n\n**Who should buy 1kg of coffee beans?**\n\nThe 1kg bag suits daily coffee drinkers, households of two or more, and anyone who wants to stop running out mid-week.\n\nIt offers the best value per cup in the Pact range and, on a subscription, means you never need to think about reordering.\n\n**What is the best way to store 1kg of coffee beans?**\n\nSeal the bag after every use, store it somewhere cool and dark away from heat and sunlight, and avoid the fridge.\n\nFor the best results across the full life of a 1kg bag, a Pact Airtight Canister which actively removes air rather than simply trapping it is well worth using."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg"}]" } , { "title" : "How many cups in 500g coffee beans? A practical guide", "category" : "Did you know", "url" : "/blog/500g-coffee-beans", "date" : "15 April 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1776267083/PC_500g_bag-1_Bourbon-cream-espresso_us3qut.jpg", "content": "[{"type" => "md-block", "content" => "## Key takeaways\n\n* A 500g bag of coffee beans makes up to 33 cups, based on a 15g espresso or filter-coffee dose.\n* Freshly roasted speciality coffee is best enjoyed within four weeks of its roast date.\n* 500g bags offer better value and fewer deliveries than 250g bags, and you'll finish the bag while the coffee is still at its best.\n* Pact only sources beans scoring 84+ points from the world's best growers."}, {"type" => "md-block", "content" => "If you've ever stood in your kitchen, bag of beans in hand, wondering if you have enough to get through a busy week, you're in the right place.\n\nA 500g bag of coffee beans makes up to 33 cups enough to last most households a couple of weeks, and small enough that you'll finish it while it's still at its best. \n\nIt sits neatly between the 250g taster size and the larger 1kg bag enough coffee to settle into a routine, but not so much that it's sitting on the shelf long enough to lose its character."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776267454/PC_500g_bag-12_Bourbon-cream-espresso-label_n2ojh3.jpg", "text" => "A 500g bag of Pact Bourbon Cream Espresso"}, {"type" => "md-block", "content" => "## How many coffees does 500g of coffee beans make?\n\nThe short answer is roughly 33 cups. The exact number depends on your preferred brew method.\n\nA good starting point is 15g to 18g of coffee per 250ml cup, though your brew method will pull that number in either direction.\n\nSpeciality beans are often grown at higher altitudes, which makes them denser and means a precise, smaller dose can still produce a rich, complex cup that lower-quality beans simply can't match.\n\n### **Espresso**\n\nA standard double shot uses roughly 15g to 18g of fine-ground beans, meaning a 500g bag gives you up to 33 espressos. If you're dialling in a new bag (adjusting your grinder to get the [perfect 30-second flow](https://www.pactcoffee.com/brew-guides/espresso?srsltid=AfmBOopfL4igQQHkgQbM2jBwvSwZGOAr7QDh0s1SvHRKwYo5uJtZVpbe)) you might use a few extra grams in the first few days. Once set, the 33-cup rule is a reliable benchmark.\n\n### **V60/pour-over**\n\nA 15g dose will give you a full 33 cups. Because filter coffee is a longer, gentler extraction than espresso, every gram plays its part in bringing out those delicate fruit and floral notes.\n\n### **Cafetire**\n\nThis method also calls for a 15g serving per person, resulting in 33 cups. Since the cafetire is an immersion method (grounds sitting in water rather than water passing through them), using a consistent weight helps avoid the muddy taste that comes from overdoing it."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776267767/PC_500g_bag-4_Bourbon-cream-espresso_bqddot.jpg", "text" => "Inside a 500g bag of coffee beans"}, {"type" => "md-block", "content" => "## How long does a 500g bag of coffee beans last?\n\nHow long it lasts depends entirely on how much your household drinks. Here's a rough guide:\n\n* **One cup a day:** your bag will last roughly one month.\n* **Two cups a day:** you'll reach the bottom of the bag in about 16 days.\n* **Four cups a day:** you'll want a 500g bag every eight days.\n\nFor most coffee drinkers, a 500g bag means fewer deliveries than 250g bags, without the risk of the coffee sitting around long enough to lose its character.\n\n500g is the Goldilocks size. Large enough that you're not constantly managing your subscription. Small enough that the beans are still alive with flavour when you reach the bottom. \n\nWhen coffee sits for too long, it doesn't go bad in the way milk does it simply becomes flat and muted, losing the things that make speciality coffee special.\n\n## How long do 500g coffee beans stay fresh?\n\nCoffee is a fresh agricultural product. Those scents that fill your kitchen when you open a new bag chocolate, praline, something faintly floral are at their most vivid in the weeks immediately after roasting.\n\nAt Pact, we recommend consuming your coffee within four weeks of its roast date. Coffee beans are full of delicate aromatic oils, and after about 30 days those aromas begin to fade. \n\nThis is a natural process called oxidation, where oxygen interacts with the bean and gradually strips away its complexity.\n\nThis is why we roast to order at our Surrey roastery and pack by hand. By keeping the supply chain short and shipping directly to you, we make sure you catch the coffee at its best. \n\nUnlike commodity-grade coffee, which may sit in a warehouse for months before it reaches a shelf, our bags arrive while the beans are still degassing still releasing the CO2 that helps protect their flavour."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776268120/PC_500g_bag-13_Bourbon-cream-espresso-label_rivh3q.jpg", "text" => "Three 500g bags of Bourbon Cream Espresso"}, {"type" => "md-block", "content" => "## **How much does 500g of coffee beans cost per cup?**\n\nAt Pact, with 500g bags, you're looking at 45p per cup.\n\nAll of our coffee is speciality grade, scoring 84+ points with professional taste testers. \n\nWhen you compare that to the 3.50 or 4.00 you might pay at a high-street chain, the value is clear. At 45p a cup, home brewing is considerably better value, and the growers whose beans you're drinking have been paid properly for producing them. \n\n## **How to store 500g of coffee beans**\n\nStorage is key to protecting the flavours and aromas that the world's best growers have worked so hard to produce. You don't need expensive equipment just a few good habits.\n\n### **Seal the bag**\n\nUse the resealable Pact bag to keep oxygen at bay. Oxygen is the primary cause of staleness, reacting with the oils in the beans and gradually flattening the flavour. Always squeeze the excess air out before sealing the zip-lock.\n\n### **Keep it somewhere cool and dark**\n\nStore your coffee in a cupboard away from direct sunlight or heat. Heat accelerates the chemical breakdown of the coffee, while UV light can bleach the flavour out of the beans over time.\n\n### **Avoid the fridge**\n\nMoisture is the enemy of coffee beans. The condensation that forms when you take a cold bag into a warm kitchen can wash the flavour off the beans and cause them to absorb other smells from the fridge. No one wants onion-scented espresso.\n\n### **Extend freshness with the [Pact Airtight Canister](https://www.pactcoffee.com/brewing-equipment/airscape-canister?srsltid=AfmBOorY4ZPYdfD74tneJ5lS6IaI73Fx6jiwQRydmhSwwbNT6p6GoI0q)**\n\nFor a 500g drinker, this is worth considering. It features an inner lid that removes and seals out air, rather than just trapping it inside. Used consistently, it can extend the peak flavour window by an extra week or two."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776268563/PC_500g_bag-3_Bourbon-cream-espresso-label_2_mnffcy.jpg", "text" => "Pouring beans into the Pact Airtight Canister"}, {"type" => "md-block", "content" => "## **Why 500g is ideal for a beginner**\n\nIf you're just beginning to move away from instant coffee, 500g is the perfect amount to help you find your feet. It gives you enough coffee to experiment with grind size and water temperature without the anxiety of running out before you've found your footing.\n\nBy the time you reach the bottom of your first 500g bag, you'll likely have found your perfect cup. The one that makes you understand why the sourcing, the roasting, and the freshness all matter.\n\n### **Start with 25% off your first two orders.** \n\nReady to taste the difference that 84+ point speciality coffee makes? Start [here](https://www.pactcoffee.com/coffee-plans/signup/step-1?voucher=subscribe25) and get 25% off your first two orders, freshly roasted, and delivered straight to your door."}, {"type" => "md-block", "content" => "## **FAQs**\n\n**How many coffees does 500g of coffee beans make?**\n\nA standard double-shot espresso or a V60 filter dose uses roughly 15g to 18g of ground coffee, meaning a 500g bag gives you up to 33 cups.\n\n**How long will a 500g bag of coffee beans stay fresh?**\n\nAt Pact, we recommend consuming your freshly roasted beans within four weeks of the roast date to enjoy the full range of natural flavours and aromas.\n\n**What is the best way to store 500g of coffee beans?**\n\nThe goal is to remove oxygen. A sealed bag is a good start, but an airtight canister with an active air-removal system, like the Pact Airtight Canister, will keep your beans at their best for longer.\n\n**Is it cheaper to buy 500g or 1kg of coffee beans?**\n\nWhile 1kg offers a lower price per cup, 500g is often the better choice for households drinking one or two cups a day, as you'll finish the bag while it's still at peak freshness."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three."}]" } , { "title" : "What is the best ground coffee to buy?", "category" : "Coffee break reading", "url" : "/blog/what-is-the-best-ground-coffee-to-buy", "date" : "07 April 2026", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1775566223/coffee-automatic-from-machine-with-ground-coffee_oluorc.jpg", "content": "[{"type" => "md-block", "content" => "* The best ground coffee is freshly roasted, matched to your brewing method, and made from high-quality Arabica beans.\n* Freshness matters more than almost anything else.\n* Store ground coffee in an airtight container away from light, heat, and moisture.\n* Find quality ground Pact coffee options at Waitrose and Ocado.\n* For consistent quality, consider a ground coffee subscription from Pact Coffee."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1722260615/WaitrosePackagingImages--6_k739sw.jpg", "text" => "Ground coffee is the most popular form of coffee in households (47%) outside of instant coffee, so it's important to make sure it's the best quality possible."}, {"type" => "md-block", "content" => "## What is the best ground coffee?\n\nGround coffee is the most popular form of coffee in households (47%) outside of instant coffee, so it's important to make sure it's the best quality possible (Allegra Coffee at Home Report', 2025).\n\nSimply put, the best ground coffee is coffee that was roasted recently, and ground to suit how you brew and what you enjoy drinking.\n\nWithin the first sip, you can usually tell.\n\nIs it flat, or does it have clear flavours? Coffee is at its most expressive right after it's been roasted and ground. From that moment on, its aroma starts to fade, oils oxidise, and complexity becomes dull.\n\nWithin a couple of weeks, you'll notice:\n\n* Less fragrance when you open the bag.\n* A flatter tasting cup.\n* Sweetness fading into something more muted.\n\nWith roasters like Pact Coffee, coffee is roasted in smaller batches, to order, and delivered within days of being ordered. So, it's always carrying its very best flavours just as the grower intended.\n\nIf you're buying for convenience, you can find pre-ground Pact Coffee options like House Ground and Bourbon Cream Espresso Ground at retailers like [Ocado](https://www.ocado.com/products/pact-coffee-house-blend-ground/643105011?srsltid=AfmBOord901MIGhpvHyEN7A60j5BtTiMZHPGBfn7f50VSWRFz7hGlG9u) and [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-espresso-ground/439753-813332-813333?srsltid=AfmBOooaBr7VNxwnTIAPYkTKbI7Gmq9c5DTCJA10PKG84s0P4vIBPsw8)."}, {"type" => "md-block", "content" => "## Arabica vs Robusta: what's actually better?\n\nMost of the best ground coffee you'll find is made from 100% Arabica beans. In a nutshell:\n\n### Arabica\n\nArabica beans are grown at higher altitudes, often in more challenging climates. That stress is part of what creates their more complex profiles.\n\nYou'll typically taste:\n\n* Layered sweetness\n* Fruity, floral, or chocolatey notes\n* A cleaner, more balanced finish.\n* Higher acidity.\n\n### Robusta\n\nRobusta beans are grown on more robust plants that are easier to grow. They can be grown at lower altitudes and typically contain a higher caffeine content. There is, however, a trade-off in flavour:\n\nYou can expect:\n\n* Strong bitterness.\n* Heavier, more rubbery, and earthy notes.\n* Less clear flavours in the cup.\n\nA [2024 comparative study](https://www.sciencedirect.com/science/article/abs/pii/S2212429224006011) of matched Arabica and Robusta lots found that Arabica got significantly higher overall sensory scores with most roast profiles. This only started disappearing at very dark roasts. So, while Robusta beans aren't bad' if your goal is to find the best ground coffee for flavour, Arabica is the clear winner."}, {"type" => "md-block", "content" => "## How tasting notes vary\n\nTasting notes are shaped by a chain of conditions and decisions like altitude, soil, temperature, variety, processing, and roasting.\n\nEach step leaves a mark on the final cup.\n\nYou might find a coffee that reminds you of:\n\n* Soft stone fruit, like peach or apricot.\n* Dark chocolate and toasted nuts.\n* Citrus orange, grapefruit, or something bright and clean.\n\nThese aren't artificial, added flavours. They're completely natural and only get revealed through the way the coffee is grown and handled.\n\nFor example, a naturally processed Rwandan coffee might be:\n\n* Bursting with blueberry sweetness.\n* Light, almost tea-like.\n* Floral and aromatic.\n\nWhereas a washed coffee from Colombia could feel:\n\n* Smooth and structured.\n* Sweet like caramel.\n* Slightly citrusy.\n\nAnd a Brazilian coffee might lean towards:\n\n* Nutty.\n* Chocolatey sweet.\n* Low in acidity.\n\nThis is largely where finding the best ground coffee becomes subjective. Because it becomes more about finding the flavours that you enjoy, rather than simply chasing labels and convenience."}, {"type" => "md-block", "content" => "## Why grind size matters\n\nGrind size controls how fast or slow water extracts flavour from ground coffee. Too fine or too coarse, and your cup will taste either too bitter or weak and dull.\n\nThat's whyit's important to make sure your grind size is right for your chosen brewing method.\n\n### Best ground coffee for cafetire\n\n* Grind: Coarse, like sea salt.\n* Why it works: Slow extraction during immersion brewing.\n* Result: More body and rounded sweetness.\n\n### Best ground coffee for espresso machine\n\n* Grind: Fine, like sugar.\n* Why it works: Builds pressure and resistance.\n* Result: Intense, syrupy shot with crema.\n\n### Best ground coffee for filter\n\n* Grind: Medium, like sand\n* Why it works: Balanced flow rate.\n* Result: Clean, expressive flavours."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1706269895/50_50_Roastery_1680x900_sjyrqx.jpg", "text" => "Roasting is where the raw flavour inside the coffee bean is shaped and developed into something you can taste."}, {"type" => "md-block", "content" => "## How roast level impacts ground coffee\n\nRoasting is where the raw flavour inside the coffee bean is shaped and developed into something you can taste.\n\n### Light roast\n\nLighter roasts tend to hold onto the character of the origin it's from:\n\n* They can be bright, sometimes delicate and tea-like.\n* You can expect flavours that are precise like fruits and florals, with an acidity that lifts rather than overwhelms.\n* Best for filter and pour-over.\n\n### Medium roast\n\nMedium roasts move towards a more balanced cup, where sugars caramelise, and edges soften:\n\n* You get a balance of sweetness, body, and a rounded acidity.\n* Perfect if you want versatility, as they suit multiple brewing methods.\n* Works with most brewing methods.\n\n### Dark roast\n\nWith darker roasts, flavours deepen so you find something bolder and grounded:\n\n* Deep, dark chocolate flavours, with a low acidity, heavy body, and more smoky notes.\n* They can be especially comforting with milk.\n* Best for espresso, milk-based drinks, and traditional coffee drinkers.\n\nThere isn't an objective hierarchy in terms of roast levels. The best roast for ground coffee is always the one that brings you the flavours you enjoy drinking."}, {"type" => "md-block", "content" => "## The best way to store ground coffee\n\nEven the best ground coffee needs the right conditions to stay fresh. In order to store it correctly, you need to first understand the enemies of coffee:\n\n* Oxygen strips away flavour and aroma through oxidation, leaving the coffee tasting flat and stale.\n* Light breaks down delicate flavour compounds over time, fading the coffee's character.\n* Heat speeds up the ageing process, causing the coffee to lose its brightness and complexity more quickly.\n* Moisture draws out flavour prematurely and dulls the cup, often leaving it tasting muddy or lifeless.\n\nSo, the best way to store coffee is:\n\n* In an airtight container.\n* Somewhere cool and dark.\n\nThe fridge can seem like a good idea, but it usually brings moisture with it. So, it's best to [avoid storing coffee there](https://www.pactcoffee.com/blog/should-you-store-coffee-in-the-fridge)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1678208092/website-d2c/assets/kopi/espresso.png", "text" => "Different brewing methods can bring out different sides of the same coffee."}, {"type" => "md-block", "content" => "## How to choose the best brew method for your ground coffee\n\nDifferent brewing methods can bring out different sides of the same coffee. Here's what we recommend\n\n### Cafetire (French press) best with coarse grind\n\n* Immersion brewing.\n* Fuller body, more texture.\n* Works beautifully with chocolatey, nutty coffees.\n\n### Espresso machine best with fine grind\n\n* High-pressure extraction.\n* Concentrated flavour.\n* Ideal for bold, balanced blends.\n\n### Pour-over/filter best with medium grind\n\n* Controlled, precise.\n* Highlights clarity and origin.\n* Perfect for medium or lighter roasts.\n\n### AeroPress best with medium-fine grind\n\n* Versatile and forgiving.\n* Can mimic espresso or filter.\n* Great for experimentation.\n\nYou can see all our [brewing guides here](https://www.pactcoffee.com/brew-guides/)."}, {"type" => "md-block", "content" => "## Where to buy the best ground coffee\n\nStarting a subscription or buying directly from a roaster like Pact Coffee gives you:\n\n* Roasted-to-order coffee.\n* The grind tailored to your brewing method.\n* More transparency on sourcing.\n\nThis way, your ground coffee tastes as fresh as it can be. If you'd like a Pact ground coffee subscription, you can [start one here](https://www.pactcoffee.com/coffee-plans/signup/step-1)."}, {"type" => "md-block", "content" => "## Frequently asked questions\n\n### What is the best ground coffee for cafetiere?\n\nA coarse grind with a medium or dark roast is ideal. It allows for slower extraction and a fuller-bodied cup without bitterness.\n\n### What is the best ground coffee for espresso machine?\n\nA fine grind is essential. Pair it with a medium to dark roast for balance, sweetness, and a good crema.\n\n### Is freshly roasted coffee really better?\n\nYes freshly roasted coffee retains more aromatics and complexity, making a noticeable difference in taste.\n\n### How long does ground coffee stay fresh?\n\nFor the best flavour, use within 2-4 weeks of opening. After that, it gradually loses its vibrancy.\n\n### Should I buy ground coffee or whole beans?\n\nWhole beans stay fresh longer, but high-quality, freshly ground coffee matched to your brewing method is a strong and convenient alternative."}]" } , { "title" : "The best Father's Day coffee gifts in 2026", "category" : "Pact News", "url" : "/blog/fathers-day-coffee-gifts", "date" : "31 March 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1769098900/hpr007_1680x1100_hero__title_-_2026-01-22T162115.172_exapyt.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* The best Father's Day coffee gifts genuinely improve how he brews his daily coffee.\n* The Pact Airtight Canister is ideal for the dad who takes freshness seriously, improving every cup.\n* The Speciality Coffee Starter Set with V60 is the best Father's Day coffee gift for a dad who's ready to begin brewing better coffee.\n* A Pact Subscription Gift Voucher brings freshly roasted coffee from the world's best growers to his door every month."}, {"type" => "md-block", "content" => "Father's Day 2026 falls on Sunday 21st June so there's still time to do better than a card and a bottle of something generic.\n\nIf the dad, grandad, or father figure in your life takes their morning cup seriously (or if you'd like to help them start), a coffee gift is one of the most considered, personal things you can give.\n\nHere are the best Father's Day coffee gifts from Pact in 2026 chosen to suit every kind of coffee drinker, from the cafetire loyalist to the curious home brewer who's been meaning to try something new.\n\n## **What are some good coffee gifts for Father's Day?**\n\nThe best coffee gifts fall into two categories: equipment that opens up new ways to brew, and coffee itself. We've also got bundles that combine both. Here's what we recommend."}, {"type" => "md-block", "content" => "### **For the dad who wants to make better coffee on the go**\n\n**AeroPress Original Coffee Maker**\n\nThe AeroPress is one of the most genuinely useful things you can give a coffee lover. It's a deceptively simple device that produces coffee of extraordinary quality.\n\nIt works by combining immersion brewing (like a cafetire) with pressure extraction (like an espresso machine), giving you a cup that's rich, smooth, and almost completely free of bitterness.\n\nIt's also practically indestructible, dishwasher safe, and compact enough to go anywhere so it's as good on a camping trip as it is on the kitchen counter.\n\nFor a dad who travels, works from home, or just wants a fuss-free way to brew something excellent, the AeroPress Original is a gift that earns its place.\n\nIt comes with 50 paper filters, a stirrer, a scoop, and everything needed to start brewing straight away.\n\nPick it up for just 29.95 [here](https://www.pactcoffee.com/brewing-equipment/aeropress-coffee-maker?srsltid=AfmBOorGRxcXaTv92OUKtn4_gE6bp74ql0PC-cmYnvQa-aEdXeOFaglP)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1742485005/aeropress_lp_edi_2_lkkaiv.jpg", "text" => "The AeroPress Original Coffee Maker"}, {"type" => "md-block", "content" => "### **For the fuss-free father**\n\n**Clever Dripper Coffee Maker**\n\nThe Clever Dripper is the kind of brewing device that makes you feel quietly expert every time you use it even if you've never brewed filter coffee before in your life.\n\nIt combines the depth of a cafetire with the clarity of a pour-over filter, using a clever valve at the base that holds the coffee in contact with the water until you're ready to release it.\n\nThe process is beautifully simple. Add a filter, add your ground coffee, pour in hot water just off the boil, and let it steep for three to four minutes.\n\nWhen you're ready, set the Clever Dripper on top of your mug and the valve opens, letting the coffee flow through cleanly, leaving the grounds behind.\n\nThe result is a cup that's full-flavoured and clear, with none of the sediment you sometimes get with a cafetire, and none of the faff of a traditional pour-over.\\\n\\\nBuy it for just 23.95 [here](https://www.pactcoffee.com/brewing-equipment/clever-dripper-single?srsltid=AfmBOopCsW02YcxWE1U9dYs7qNFpPqQSdyufvRefbEXB3xCGzQrPpvFQ)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774963852/Christmas24_Lifestyle_CleverDripper_nobag_wv6pkq.jpg", "text" => "The Clever Dripper Coffee Maker"}, {"type" => "md-block", "content" => "### **For the dad who's just getting into speciality coffee**\n\n**Speciality Starter Set with V60**\n\nThis is the gift for the dad who's noticed that coffee can taste better than he thought it could and wants to brew this at home.\n\nThe Speciality Coffee Starter Set with V60 gives him everything he needs to start exploring properly. It's the #1 coffee dripper in the UK and an iteration even won an [iF Design Award](https://www.hario-europe.com/blogs/hario-community/v60-dripper-neo-awarded-if-design-award-2026?srsltid=AfmBOoqj_cmZn04N5N54IRkLB0ODHgxPGTVvAN8cK3tnlgUxVgS6JzOQ) in March 2026.\n\nThe V60 is the brewer of choice for many of the world's best baristas. It's a pour-over brewer a cone-shaped dripper with spiral ridges that guide the water evenly through the coffee, producing a cup that's bright, clean, and expressive of everything the world's best growers put into it.\n\nFor someone just getting into speciality coffee, the V60 teaches you to slow down, pay attention, and taste the difference and the few extra minutes it takes are well spent.\n\nThe starter set includes the V60, a manual hand grinder, filters, and your choice of a selection of Pact speciality coffees chosen to show off what the world's best growers can do.\n\nYou can pick up the full set [here](https://www.pactcoffee.com/brewing-equipment/speciality-coffee-starter-set-v60?srsltid=AfmBOora4Tf4CBsoevqi-ToZAYalFBRC2zDHf9ymvnwUPwEPsTlE09a4)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774964650/NEWDarkTealV60StarterSet1_gyzmk0.jpg", "text" => "Speciality Coffee Starter Set with V60"}, {"type" => "md-block", "content" => "### **For the dad who's serious about freshness**\n\n**Pact Airtight Canister**\n\nCoffee is at its best in the days immediately after roasting. After that, it's a slow race against oxygen which slowly strips away at its flavour and aroma.\n\nIn fact, the [Speciality Coffee Association](https://sca.coffee/store/p/the-coffee-freshness-handbook) found that coffee loses 70% of its flavour within two weeks when exposed to oxygen.\n\nMost people store their coffee in the bag it came in, folded over and clipped shut, which does the job, but isn't quite optimal.\n\nThe [Pact Coffee Airtight Canister](https://www.pactcoffee.com/brewing-equipment/airscape-canister?srsltid=AfmBOoqGlywO1HH-XJ0wiNTXg3m53iGbJJSTelbbFIl7WTfwcJ0CnenY) solves this problem quietly and elegantly. It's designed to keep coffee fresh for as long as possible an airtight seal, a clean, considered design that sits well on any kitchen counter, and a capacity that fits a standard 250g bag of coffee with ease.\n\nIt sounds like a small thing. But for a dad who makes brewing coffee a small daily ritual, it's the kind of detail that matters. Every cup from properly stored coffee tastes noticeably better than one that's been left open to the air. This is a gift that improves every morning."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774968366/PACT_SPRING_FEB24_HIGHRES-40_sjvc2u.jpg", "text" => "Pact Coffee Airtight Canister - Jet Black"}, {"type" => "md-block", "content" => "### **For outstanding coffee every month**\n\n**Coffee subscription gift vouchers**\n\nThis is the gift that keeps giving. A Pact subscription gift voucher sets up a regular delivery of freshly roasted speciality coffee, tailored to how he brews and how he likes his cup to taste.\n\nEvery coffee in the Pact range is sourced directly from the world's best growers real people on named farms, paid a deserved premium for their exceptional work.\n\nIt's roasted fresh at our carbon-neutral roastery in Surrey and delivered to the door days later, which means the coffee that arrives is genuinely fresh so he'll taste every aroma and flavour as the grower intends.\n\nThe subscription can be personalised to his brewing method (wholebean or ground, filter, espresso, or pods) and paused or adjusted any time. You can send it instantly [here](https://www.pactcoffee.com/gifts?srsltid=AfmBOooM7pXaNMsWBTlZbFuyTGFejwhk-dP9GJx_7HnQWiQxLjvSF1EH).\n\n## **Fast Father's Day delivery**\n\nTo make sure he gets your gift in time for Father's Day, make sure to place your order before 1pm on Friday 19th June. We offer next-day delivery free when you spend 15. \n\nIf you're out of time, just head to your local Waitrose or Whole Foods to pick up our [House Coffee](https://www.waitrose.com/ecom/products/pact-coffee-house-blend-ground-coffee/755250-813410-813411?srsltid=AfmBOoq8VxWoa_3bK8AVAe1QfbZDvG_M5rIM3J3aRbz4Zt6LzQDkNXey) (6.95/200g) or [Bourbon Cream](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-espresso-ground/439753-813332-813333?srsltid=AfmBOorf2IAx7tv7t0R2-adThJ_w5JGujyCWSgyzkSTs-vOHhqCqLt5z) (7.95/200g) speciality coffees in store.\n\n### **What makes Pact's Father's Day list different**\n\nEvery product on this list is something the Pact team genuinely uses at home or in the office. The brewing methods are all designed to brew coffee with care, precision, and respect for what goes into growing the beans.Whatever you choose, the dad in your life will get coffee, and everything that comes with it, done properly.\n\n*All gifts are available at [pactcoffee.com](https://www.pactcoffee.com/)*\n\n*Order in plenty of time before 21st June to ensure delivery before Father's Day.*"}, {"type" => "md-block", "content" => "### FAQs\n\n**What are some good coffee gifts for Father's Day?**\n\nGreat options include the Speciality Coffee Starter Set with V60 for dads getting into speciality coffee, the Pact Airtight Canister for keeping coffee fresh, and a Pact Subscription Gift Voucher for freshly roasted speciality coffee delivered to his door every month.\n\n**What is the best coffee gift for dads just getting into speciality coffee?**\n\nThe Speciality Coffee Starter Set with V60 is ideal. It includes a V60 pour-over brewer, the brewer of choice for many expert baristas, filters, and a selection of Pact speciality coffees sourced directly from the world's best growers. Everything he needs to start brewing better coffee at home.\n\n**What is the best coffee gift for a dad who travels?**\n\nThe AeroPress Original Coffee Maker. It's compact, practically indestructible, and capable of producing a rich, smooth cup wherever he happens to be at home, in a hotel, or on a camping trip. \n\nIt comes with 50 paper filters, a stirrer, and a scoop, ready to brew straight away.\n\n**What is a Pact coffee subscription gift voucher?**\n\nA Pact coffee subscription gift voucher sets up a regular delivery of freshly roasted speciality coffee, personalised to how he brews wholebean or ground, filter, espresso, or pods. \n\nEvery coffee is sourced directly from the world's best growers, roasted fresh at Pact's carbon-neutral roastery in Surrey, and delivered to his door. The subscription can be paused or adjusted at any time."}]" } , { "title" : "What is the best espresso liqueur for cocktails?", "category" : "How tos", "url" : "/blog/best-espresso-liqueur", "date" : "30 March 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1774864572/2411PDPEspressoLiqueurTin6_js4le9.jpg", "content": "[{"type" => "md-block", "content" => "## Key takeaways\n\n* Espresso liqueurs are crafted around the character in the espresso, rather than overloaded with sweetness and syrup.\n* The quality of the coffee in your liqueur determines the quality of your cocktail. Speciality-grade coffee brings complexity and depth that other coffee lacks. \n* The best espresso liqueur for cocktails balances richness and sweetness, with enough body to feel luxurious and enough restraint to compliment, not overwhelm, the espresso martini. \n* You can make an espresso martini without coffee liqueur, but you'll lose the sweetness, depth, and texture of the cocktail."}, {"type" => "md-block", "content" => "The espresso martini is one of the most beloved cocktails in the world. And at the heart of every great one is a decision that doesn't get nearly enough attention: which espresso liqueur are you using?\n\nMany reach for the most recognisable bottle on the shelf. But if you want to make something genuinely special a coffee cocktail with real depth, real richness, and speciality-coffee character it's worth thinking a little bit more about what goes into the shaker.\n\nThis is our guide to the best espresso liqueur for cocktails, what makes the category so varied, and why the choice you make here matters more than almost anything else in the cocktail."}, {"type" => "md-block", "content" => "## **What's the difference between espresso liqueur and coffee liqueur?**\n\nThe terms are often used interchangeably, and the truth is, there's no hard legal distinction between them. But there's a meaningful difference in spirit.\n\nCoffee liqueur is a broad category. It covers everything from rum-based, vanilla-sweet bottles, like Kahla, which has been a bar staple since the 1940s, to lighter, syrupier products designed more as sweeteners than as expressions of great beans.\n\nEspresso liqueur, by contrast, is crafted to taste like a well-made shot, rather than a sweetened approximation of one. The best espresso liqueurs are made with quality beans, expert distilling, and a neutral base spirit (usually vodka) that lets the coffee lead.\n\nThat's the distinction that matters when you're making an espresso martini. The sweetness of your liqueur will determine the balance of your drink. The quality of the coffee will determine the rest."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774864571/Espresso-Liqueur_NOTHS_1024-x-1024_5_bovfi8.jpg", "text" => "Pouring an espresso martini"}, {"type" => "md-block", "content" => "## **What makes a great espresso liqueur for cocktails?**\n\nThere are a few things to look for.\n\n### **Coffee quality**\n\nThis is the obvious one, but it's where the biggest differences live. Commodity coffee and speciality coffee taste different in the cup, and they taste different in a cocktail too.\n\n[Speciality-grade beans](https://sca.coffee/research/what-is-specialty-coffee), scored above 80 points by professional tasters, grown with care, and processed with precision, bring flavour that ordinary beans simply can't.\n\n### **Level of sweetness**\n\nA liqueur that's very sweet will dominate the drink and flatten its complexity. The best espresso liqueurs have enough sweetness to integrate smoothly but enough restraint to let everything else breathe.\n\nThis is ultimately a matter of taste, but as a rule: less sweet means more versatile and easier to balance.\n\n### **Base spirit**\n\nMost espresso liqueurs are vodka-based, which is a smart choice vodka is neutral enough to carry the coffee without adding competing flavours.\n\nSome use rum, which brings warmth and tropical sweetness. Some use Cognac or tequila for more adventurous profiles. For an espresso martini, vodka-based is generally the best choice.\n\n### **Mouthfeel**\n\nA good espresso liqueur should feel luxurious creamy and velvety, rather than thin.\n\nThis contributes to the texture of the finished cocktail, and it's one of the things that separates a well-made liqueur from a functional-yet-forgettable one."}, {"type" => "md-block", "content" => "## **The best espresso liqueur for cocktails: Pact Espresso Liqueur**\n\nAround [48% of UK consumers](https://www.thereportcubes.com/report-store/uk-liqueur-market#:~:text=Market%20surveys%20indicate%20that%20nearly,that%20deliver%20indulgence%20and%20versatility.) now choose premium labels for coffee/espresso liqueurs, showing we're increasingly put off by high-sugar, low-coffee bottles.\n\nAs a result, there's a growing field of serious espresso liqueurs worth knowing about. Mr Black, from Australia, has done a lot to raise the category's standards since launching in 2013. It's cold-brew driven, low in sugar, and genuinely coffee-forward.\n\nAnother option is Caff Borghetti, an Italian classic: dense, syrupy, and deeply flavoured, beloved by bartenders for its authenticity.\n\nBut for an espresso liqueur that combines outstandingly grown speciality coffee with a truly luxurious, cocktail-ready character we created Pact Espresso Liqueur.\n\nHere's what makes it different.\n\n### **It starts with speciality-grade coffee**\n\nAt Pact, we bring you speciality coffee from the world's best growers without exception. The coffee that goes into the Pact Espresso Liqueur is of the same outstanding quality that's in our bags sourced directly from Oscar Ortiz Gonzalez on the El Silencio farm, in Colombia.\n\nIt's professionally graded and roasted with precision, so you'll taste real complexity and character in your espresso martini.\n\n### **It's distilled at length with vodka for a velvety finish**\n\nWhere some liqueurs are simply infused (coffee steeped in spirit and sweetened) the Pact Espresso Liqueur is made with real care and craft in the distillation process.\n\nThe result is a texture that's rich and velvety without being cloying, with a finish that lasts in the way a great espresso should.\n\n### **It's creamy and rich without a sweetness overload**\n\nOne of the most common criticisms of coffee liqueurs is that the sugar overwhelms everything else.\n\nThis espresso liqueur gets the balance right. There's warmth and body here, and a naturally rich, creamy character that sits beautifully in an espresso martini but it elevates, rather than flattens, the drink.\n\n### **It works neat over ice**\n\nA true test of any liqueur is whether you'd happily drink it on its own. Pour Pact Espresso Liqueur over ice and you get a drink that's genuinely pleasurable complex, and coffee-forward, with a warmth and depth that rewards slow sipping."}, {"type" => "quote-block", "text" => "To get the maximum from the coffee beans, we subject them to extreme pressure cold brew, definitely enough to squeeze a grape, with the alcohol for just under a week. This creates the luxurious aroma, mouthfeel, and unique flavours which make the ultimate coffee liqueur.", "commenter" => "Aaron Darke, founder of Zymurgorium, distillers of Pact Espresso Liqueur"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774864573/Espresso-Liqueur_NOTHS_1024-x-1024_4_ioak1e.jpg", "text" => "The Pact Espresso Liqueur"}, {"type" => "md-block", "content" => "## **The best espresso martini recipe**\n\nOnce you have the right liqueur, the espresso martini is a beautifully simple drink to make well. Here's the recipe we'd recommend.\n\n**You'll need**:\n\n* 50ml vodka.\n* 35ml Pact Espresso Liqueur.\n* 25ml cooled espresso.\n* Ice.\n\n### **How to make the best espresso martini**\n\n* Fill your shaker with ice.\n* Add the vodka and espresso liqueur to your shaker.\n* Make your espresso and pour it into the shaker.\n* Put the lid on the shaker and shake until it's cold to the touch.\n* Pour your cocktail into a glass, garnish with coffee beans, and enjoy."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774864572/2411PDPEspressoLiqueur4_ucxabd.jpg", "text" => "Pouring espresso liqueur for an espresso martini"}, {"type" => "md-block", "content" => "## **Can I make an espresso martini without coffee liqueur?**\n\nThis is one of the most common questions about the espresso martini. The short answer is, technically, yes, but you'll lose much of what it contributes to the cocktail.\n\nThe coffee liqueur in an espresso martini does three things simultaneously.\n\nIt adds sweetness, to balance the sharpness of the espresso and the bite of the vodka. It adds coffee intensity, layering the flavour of the fresh espresso with something darker, richer, and more concentrated.\n\nAnd it contributes to the texture of the drink the roundness and body that makes an espresso martini feel genuinely luxurious rather than simply boozy.\n\nIf you remove the liqueur entirely, you're left with a vodka espresso, which is fine, but a bit less complex and sweet. If you're lacking that sweetness, we'd recommend adding some simple syrup, which won't bring the same complexity, but still works well enough in a pinch.\n\nAnother option is to combine cold brew concentrate with some simple syrup and vodka. But if you're making an espresso martini properly, the liqueur is the heart of the drink."}, {"type" => "md-block", "content" => "## More cocktails to make with espresso liqueur\n\n### **Over ice**\n\nThe simplest serve, and often the best way to appreciate the liqueur itself. \n\nPour the Pact Espresso Liqueur over a large cube of ice and drink it slowly. It's an excellent digestif or a very fine mid-evening drink when you want something rich and grounding.\n\n### **The White Russian**\n\nA classic combination of vodka, coffee liqueur, and cream. Swapping your usual liqueur for Pact's makes it considerably better the speciality-coffee character gives the drink a depth and quality that lifts it considerably.\n\n### **The espresso negroni**\n\nReplace the sweet vermouth with Pact Espresso Liqueur in a classic Negroni build and you get something dark, complex, and genuinely interesting bitter from the Campari, rich from the gin, and depth from the coffee.\n\n### **The coffee old fashioned**\n\nUse Bourbon, a small measure of espresso liqueur, and a few dashes of aromatic bitters, stirred long over ice.\n\nYou can save 10 on our Espresso Liqueur Coffee Bundle [here](https://www.pactcoffee.com/christmas/espresso-liqueur-coffee-tin?srsltid=AfmBOoo3uC3Ad6NyVGOd4mMgLJyKvfTA5TY-u9lxfY2puGyeEHITIvxR)."}, {"type" => "md-block", "content" => "### **FAQs**\n\n**What is the best espresso liqueur for cocktails?**\n\nThe best espresso liqueur for cocktails is one made with speciality-grade coffee, a neutral base spirit like vodka, and enough restraint on sweetness to let the coffee lead. Pact Espresso Liqueur meets all three criteria.\n\n**What is the difference between espresso liqueur and coffee liqueur?**\n\nCoffee liqueur is a broad category, often built around sugar, caramel, and rum, with sweetness playing a dominant role. Espresso liqueur is more specific. It's designed to taste like a well-made shot of espresso, with the coffee character leading rather than the sweetness. \n\n**What is the best espresso martini recipe?**\n\nCombine 50ml vodka, 35ml Pact Espresso Liqueur, and 25ml freshly brewed espresso in a shaker filled with ice. Shake until cold to the touch, pour into a glass, and garnish with three coffee beans.\n\n**Can you make an espresso martini without coffee liqueur?**\n\nYes, but you'll lose much of what makes the drink work. Coffee liqueur adds sweetness, coffee intensity, and the rounded texture that makes an espresso martini feel luxurious."}]" } , { "title" : "Letterbox Coffee: How to Get Speciality Grade Beans Delivered While You're Out", "category" : "Did you know", "url" : "/blog/letterbox-coffee-how-to-get-speciality-grade-beans-delivered-while-youre-ut", "date" : "30 March 2026", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1774864646/LifestyleOption1_hfvbzj.jpg", "content": "[{"type" => "md-block", "content" => "### Key takeaways\n\n* Fresh coffee tastes better and we roast to order, so it reaches you at its best.\n* A letterbox-friendly coffee subscription means no missed deliveries, no waiting in.\n* Flexible plans let you pause, skip, or change your coffee at any time.\n* Our packaging is designed for convenience and sustainability.\n* Pact makes getting great coffee at home simple, reliable, and worth looking forward to."}, {"type" => "md-block", "content" => "There's a frustration most drinkers know well.\n\nYou order something you're excited about. You wait. You miss the delivery. A red card appears. The moment passes.\n\nAnd there's a disappointment that lingers. But for something as daily as coffee, it shouldn't be part of the experience.\n\nA letterbox coffee subscription solves that. But more importantly, it opens the door to something better: fresher coffee, chosen for you, arriving exactly when it should."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774864677/2501PDPKintoMug1000x700pxLifestyle_yba9oc.jpg", "text" => "Instead of sitting on a shelf or warehouse, your coffee is roasted just before it's sent."}, {"type" => "md-block", "content" => "## Fresh coffee, the way it's meant to be\n\nCoffee is at its best when it's freshly roasted.\n\nFrom the moment coffee is roasted, it slowly starts to lose its character. And once it's ground, that process speeds up.\n\nThe aromas soften. The flavours flatten. What was once vibrant and layered becomes muted and underwhelming.\n\nThat's why we always roast to order.\n\nInstead of sitting on a shelf or warehouse, your coffee is roasted just before it's sent. It arrives full of character the kind that fills the room when you open the bag, that tastes beautifully balanced whether you're brewing a pour-over or morning espresso. The kind of rich flavour the grower intended."}, {"type" => "md-block", "content" => "## Delivered through your letterbox, every time\n\nBut freshness is only part of the story. Another part is reliability.\n\nOur 250g bags are designed specifically to fit through a UK letterbox. Not approximately. Not most of the time'. Precisely.\n\nThey meet Royal Mail Large Letter specification (around 353mm x 250mm x 25mm).\n\nWhat does that mean for you?\n\nIt removes the most common points of failure in online ordering:\n\n* No missed deliveries.\n* No waiting in.\n* No trips to the depot.\n* No interruptions to your day.\n\nIt's simple, but it removes friction completely. Once your order is placed, your coffee will arrive exactly where it should."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774864726/LifestyleOption10_mith1q.jpg", "text" => "A Pact subscription turns discovery into an everyday routine. Incredible coffees from the world's best growers, freshly roasted and delivered when you need them."}, {"type" => "md-block", "content" => "## A subscription that works around you\n\nThe idea of a coffee subscription is simple: regular deliveries, no need to reorder.\n\nBut in practice, it only works if it stays flexible.\n\nA Pact subscription turns discovery into an everyday routine. Incredible coffees from the world's best growers, freshly roasted and delivered when you need them. So great coffee becomes part of the rhythm of your mornings.\n\n* Discover coffees from the world's best growers.\n* Enjoy coffee regularly, roasted to order.\n* Choose your brewing method and delivery schedule.\n* Start a plan from just 6.71 a month.\n* Pause or skip deliveries anytime.\n* Adjust your grind size and preferences as you go.\n\nSome weeks you'll want something familiar. Other times, you might fancy something new. A bright, fruit-forward filter. A deeper, chocolatey espresso.\n\nThe subscription adapts to that. It learns what you like, but never locks you in. Because your taste isn't always static, and neither is life. Your subscription shouldn't be either."}, {"type" => "md-block", "content" => "## Coffee you enjoy, whenever you need it\n\nHow does routine become a ritual? Consistency.\n\nWhen your favourite coffee arrives regularly, freshly roasted, and without interruption, your daily routine becomes a ritual.\n\nNo last-minute supermarket runs. No settling for something that's good enough'. Just outstanding coffee you enjoy, ready when you need it.\n\nOver time, that consistency raises your standard. You start to notice more, taste more, and expect more.\n\nYour morning cup becomes something you look forward to."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1744718531/Post_Envelope_Letterbox-5_ylevk5.jpg", "text" => "Our 250g bags are slim enough to meet UK letterbox dimensions, but constructed to keep your coffee fresh on its journey."}, {"type" => "md-block", "content" => "## Packaging designed with purpose\n\nFor a letterbox coffee subscription to work, the packaging has to:\n\n* protect what's inside,\n* respect what's outside, and\n* leave as little trace as possible behind.\n\nOur 250g bags are designed with that balance in mind.\n\nThey're slim enough to meet UK letterbox dimensions, but constructed to keep your coffee fresh on its journey. A one-way valve allows natural gases from freshly ground coffee to escape without letting oxygen in, preserving flavour until you're ready to brew.\n\nWe've also worked to make our packaging as sustainable and recyclable as possible for use at home. That means materials that can be properly processed through UK recycling streams, and clear guidance on how to dispose of them responsibly once you're done.\n\nIt's an important part of our belief that great coffee shouldn't create unnecessary waste.\n\nSo when your coffee arrives, it does its job. It protects what matters. And when it's finished, it can return to the system it came from ready to be used again, rather than thrown away.\n\nBecause convenience is important. But how it's achieved matters just as much."}, {"type" => "md-block", "content" => "## Who it's for\n\nA letterbox coffee subscription works for anyone, but it's particularly useful if:\n\n* You're out during the day and often miss deliveries.\n* You want better coffee without adding complexity.\n* You value freshness, but don't have time to source it.\n* You prefer things that run smoothly and sustainably in the background.\n\nIt meets you where you are, and fits into your routine without asking much in return.\n\n## Start your subscription\n\nIf you're ready for great coffee that arrives when it should and tastes how it's meant to [you can start here](https://www.pactcoffee.com/coffee-plans/signup).\n\nExplore Pact's letterbox coffee subscription and find your perfect brew."}, {"type" => "md-block", "content" => "## FAQs\n\n### What is a letterbox coffee subscription?\n\nA letterbox coffee subscription is a way to get freshly roasted coffee through your door, without needing to be home. Pact's 250g bags are designed to fit standard UK letterboxes, so your coffee arrives like a letter, rather than a parcel.\n\n### Will my coffee really fit through the letterbox?\n\nYes. Our bags are made to meet Royal Mail Large Letter dimensions (approximately 353mm x 250mm x 25mm). That means they're specifically designed for reliable, first-time delivery through your letterbox.\n\n### How fresh is the coffee?\n\nAll Pact coffee is roasted to order. That means it's roasted just before dispatch, rather than sitting in a warehouse or on a shelf for weeks. By the time it reaches you, it's at the ideal point to brew and enjoy.\n\n### How often will I receive my coffee?\n\nYou can choose a delivery frequency that suits you weekly, bi-weekly, or monthly You can also change this at any time, depending on how quickly you're getting through your coffee.\n\n### Can I change or pause my subscription?\n\nYes, you're always in complete control. You can:\n\n* Switch to another coffee in your plan.\n* Change your grind size.\n* Skip a delivery.\n* ASAP an order.\n* Pause your subscription.\n\nAll without any penalties or long-term commitment.\n\n### What kind of coffee will I receive?\n\nThat depends on your preferences. You can choose specific coffee or let us recommend options based on what you tell us you like via our rating system.\n\n### Is the packaging recyclable?\n\nYes, our packaging is designed to be as sustainable as possible while still protecting your coffee. The bags can be recycled at home, helping to reduce waste without compromising on freshness.\n\n### Is a subscription better value than buying coffee ad hoc?\n\nIn most cases, yes. Subscriptions are designed to offer better value over time, alongside the added benefits of freshness and convenience. You also avoid the hidden cost of buying coffee that isn't at its best."}]" } , { "title" : "What is speciality coffee?", "category" : "Coffee break reading", "url" : "/blog/what-is-speciality-coffee", "date" : "25 March 2026", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1774455745/DSC02021_r8ghkm.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* Speciality coffee is defined by the Specialty Coffee Association (SCA) as any coffee scoring 80 points or higher on a 100-point scale.\n* This quality is achieved through selective picking, where growers hand-harvest the cherries only at peak ripeness.\n* Speciality coffee is usually roasted to order in small batches to accentuate natural flavours. Pact roasts the day before delivery.\n* While the industry baseline is 80, Pact Coffee sources beans scoring 84 points or higher."}, {"type" => "md-block", "content" => "If you've ever walked past a coffee shop and seen speciality-grade' on the window, you might have wondered: is this just marketing , or does it actually mean something for your mug?\n\nSimply put, speciality coffee is the fine wine of the caffeine world. It's coffee that's been grown, processed, and roasted with care and expertise.\n\nBut unlike a bottle of vintage Bordeaux, you don't need an extensive knowledge or fancy vocabulary to enjoy it.\n\nAt Pact, our mission is to make incredible coffee from the world's best growers easy to enjoy.\n\nThis is makes it different from the commodity' beans sitting on most supermarket shelves."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774455745/DSC02021_r8ghkm.jpg", "text" => "Speciality coffee beans in the DRC"}, {"type" => "md-block", "content" => "## The scorecard: what is SCA coffee grading?\n\nSpeciality coffee is defined by the [Speciality Coffee Association (SCA)](https://sca.coffee/) as:\n\nA coffee or coffee experience that is recognised for its distinctive attributes, resulting in a significantly higher value within the marketplace.\n\nTo have speciality' status, a coffee has to pass a rigorous test. Think of it like a sommelier's exam, but for coffee beans. The Specialty Coffee Association uses a 100-point scale to grade coffee quality.\n\nCommodity coffee: scores below 80. This is the bulk-bought coffee used for instant granules or generic blends. It's often overroasted to disguise its lack of flavour, often bitter or burnt tasting.\n\nSpeciality coffee: must score 80 points or higher.\n\nWithin speciality coffee, there are then three brackets: very good' (80-84 points), outstanding' (85-89 points), and exceptional' (90+ points).\n\nAt Pact, all of our coffee scores a minimum of 84 points. This isn't just about the status, as it ensures that the beans are defect-free and packed with the outstanding natural flavours only made possible by the world's best growers from [vibrant blackcurrant](https://www.pactcoffee.com/coffees/rwanda?srsltid=AfmBOorMqFokBZzdzTHs2XTKblSSaiunhiAitRGCgtUi-P1bEpP19XdF) to [smooth, indulgent chocolate](https://www.pactcoffee.com/coffees/brazil?srsltid=AfmBOorxoVkQQmPEI0oSFwM2JKoSo2X7Q28A2sn7bZ3KLu7Mb3APX_m8), and plenty in between."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1706269895/50_50_Roastery_1680x900_sjyrqx.jpg", "text" => "Speciality beans at the Pact roastery"}, {"type" => "md-block", "content" => "## **Commodity vs speciality coffee: more than just taste**\n\nThe difference between commodity and speciality coffee isn't just about the flavour in your cup it's about the entire lifecycle of the bean.\n\nWe believe that growers behind outstanding coffee beans deserve more than a fair price they deserve to see their coffee relished, savoured, and talked about.\n\nThe main points of difference are:\n\n### **Commodity coffee**\n\n* Quantity over quality.\n* Bought anonymously, with little to no trace of the grower or place of origin.\n* Often roasted very dark.\n* Mass produced.\n* Purchasing price fluctuates with the commodity market.\n\n### **Speciality coffee**\n\n* High quality.\n* Often bought directly from the grower.\n* Has a clear sign of its origin.\n* Precision-roasted to order.\n* Stable, premium prices for growers."}, {"type" => "md-block", "content" => "## **Why Pact chooses direct trade over Fairtrade**\n\nYou've likely seen the Fairtrade logo. It's a great start for ensuring a minimum price, but at Pact, we go further with [direct trade](https://www.pactcoffee.com/blog/direct-trade-ethical-coffee?srsltid=AfmBOorEZwEw9pH_JW-HOoPx3DFm7t5MbUQB6I8n0ZjktL0APP_yfluG).\n\nWe work directly with the world's best growers building long-term partnerships that cut out the middleman to bring our customers an outstanding cup.\n\nWhile the commodity market often leaves growers to lose money on a year's crop,. Fairtrade is a vital safety net. But direct trade is a ladder for growers that flourish.\n\nThrough direct trade, we pay every grower at least 10% higher than the Fairtrade base price. In 2025, we paid growers, on average, 46% more than the Fairtrade base price.\n\n## **How is speciality coffee grown?**\n\nTo create coffee with the flavours and aromas deserved of speciality' status, it takes dedication, patience, and elite craftspeople.\n\nOn a speciality coffee farm, harvesting isn't just about stripping a branch. It's a meticulous process of selective picking. Workers go through the same trees multiple times, picking only the cherries that are at the perfect peak of ripeness imagine picking just the reddest, juiciest strawberries from a field.\n\nSpeciality coffee is also free of defects, like bugs, sticks, and mould, making it not only better tasting, but better for you, too.\n\nThis dedication to quality is what creates the perfect brew. By connecting Pact customers directly with the world's best growers, we can bring you the pleasurable morning ritual that you don't find elsewhere."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774457791/DSC02002_ah3ymm.jpg", "text" => "Speciality coffee farmers on the Chebumba Washing Station in The DRC"}, {"type" => "md-block", "content" => "## How is speciality coffee processed?\n\nOnce the coffee cherries are picked, they have to be processed to get the bean out. This is where the magic (and plenty of the flavour) happens.\n\n**Washed process** \n\nThe fruit is removed before drying. This leads to a clean' cup where you can really taste the hallmarks of the bean's origin. Think of the juicy, bright light roasts from Kenya.\n\n**Natural process**\n\nThe bean is sun-dried inside the cherry. As it ferments, it absorbs the sugars from the pulp, developing a deep body and an intense sweetness. This is almost always used on the chocolatey roasts in Brazil.\n\n**Honey process**\n\nThis is the middle ground, where some of the sticky fruit (mucilage) is left on the bean, creating a creamy mouthfeel and a mellow, syrup-like sweetness."}, {"type" => "md-block", "content" => "### **Precision roasting in our Haslemere roastery**\n\nYou can have the best beans in the world, but if you roast them poorly, that hard work is lost. At Pact, our role is to honour the grower's work by roasting with precision.\n\nUnlike commodity coffee, which is often over-roasted to hide defects and create a uniform burnt taste, speciality roasting at Pact is about accentuating the bean's natural character.\n\nOur expert team uses [precision technology](https://loring.com/), roasting to order, to ensure that every bag reflects the care and dedication of the grower.\n\n### **Why does Pact roast fresh?**\n\nAlthough plenty of commodity coffee is months, if not years, old when it finally reaches the drinker, coffee is a fresh seasonal product.\n\nOnce it's roasted, the clock starts ticking as flavours and aromas are quickly stripped away by oxygen. \n\nThat's why we roast ours to order. For those new to speciality coffee, the jump from an overroasted, stale bag of coffee to a bag of speciality-grade beans roasted a few days ago is that *lightbulb* moment in their coffee journey that's why we've designed every step of our process to bring you coffee at its very best."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774458789/IMG_1363_wqbfps.jpg", "text" => "Green (unroasted) coffee in the Pact roastery "}, {"type" => "md-block", "content" => "## **Speciality coffee key terms**\n\nSome of the terms you see when you're reading about speciality coffee might be a bit confusing. Here's what they mean in a nutshell.\n\n***Cupping notes***\n\nThese aren't added flavours they're natural hints found in the coffee bean. What we list on our labels, cards, and webpages are what our expert team have found when tasting the coffee.\n\n***Body***\n\nThink of this as the weight' of the coffee in your mouth. Is it light, refreshing, and almost tea-like or rich, coating, and full?\n\n***Acidity***\n\nThis is the brightness' or zing' that makes the coffee taste lively rather than flat. Think of the difference between a fresh apple and a preserved one."}, {"type" => "quote-block", "text" => "Speciality coffee isn't just a message: it's real green coffee quality, a real commitment to long-term relationships, and real quality in the cup", "commenter" => "Will Corby, Pact's Director of Coffee, who has 21 years of experience in speciality coffee."}, {"type" => "md-block", "content" => "## **Speciality coffee in 2026**\n\nThe global coffee industry has just seen two of its most tumultuous years of the past century, defined by [two of the hottest years on record](https://www.metoffice.gov.uk/about-us/news-and-media/media-centre/weather-and-climate-news/2026/2025-is-double-record-breaker-uks-warmest-and-sunniest-year-on-record), severe shipping disruptions, geopolitical conflict, and inflation causing price increases across every step of the supply chain.\n\nAs a result, the cost of producing speciality coffee has increased significantly, with the cost of green (unroasted) coffee [almost doubling between November 2024 and February 2025](https://www.pactcoffee.com/blog/why-are-coffee-prices-rising-key-factors-behind-the-surge-and-what-it-means-for-you?srsltid=AfmBOope580vXkuHwg7WUz-YG1L-_upiJ4Odd2_hLNWgTL0sUdXIy0Y9).\n\nTo protect profit margins, many have traded into lower quality beans with less traceability for example, named after the region or country that they're bought from, rather than the grower or farm.\n\nAt Pact, we're committed to trading directly with the world's best growers to bring you a truly outstanding brew. You can [try it for just 43p per cup](https://www.pactcoffee.com/coffee-plans/signup/get-started)."}, {"type" => "md-block", "content" => "### Q&A\n\n**What is the difference between speciality coffee and commodity coffee?**\n\nThe main distinction lies in the quality of the bean and the care taken during its journey. Commodity coffee is bulk-bought, mass-produced, and often has a bitter or \"burnt\" taste. \n\nIn contrast, speciality coffee focuses on natural flavours found in top-quality coffee beans, like chocolate, citrus, or berries.\n\n**How is speciality coffee graded?**\n\nCoffee is graded on a 100-point scale by the Specialty Coffee Association (SCA). To be officially named 'speciality', a coffee must score 80 points or higher. \n\nAt Pact, we only source coffees that score 84 points or more.\n\n**How is direct trade different to Fairtrade?**\n\nBy skipping middlemen and working directly with the world's best growers, we can pay a significant premium, averaging 46% above the Fairtrade base price in 2025, which allows growers to invest in their own craft and communities."}, {"type" => "image-text-block", "image-text" => "Will Sowerby", "side-text" => "Will Sowerby has worked in the coffee industry, at Pact, for five years. Prior to this, he spent four years as a writer in the wine industry. He is WSET qualified up to level three.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_326/v1780318393/headshot_fhd2un.jpg"}]" } , { "title" : "Beyond Fairtrade: why direct trade is the future of ethical coffee", "category" : "Coffee break reading", "url" : "/blog/direct-trade-ethical-coffee", "date" : "20 March 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1770743220/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/8832-section-2-1767691981.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* Pact commits to $2.00/lb minimum to ensure independent growers can thrive, not just survive.\n* Higher pay funds growers to invest in climate-smart farming, such as shade-growing and terracing, securing the future of coffee against climate change.\n* Pact sources a permanent 50% of its coffee from women growers, actively challenging global industry imbalances.\n* By cutting out the complex middleman-heavy supply chain, Pact ensures more money reaches the grower's bank account, bringing long-term stability and encouraging quality."}, {"type" => "md-block", "content" => "For years, the gold standard of ethical coffee was a little sticker on the bag. For a long time, we've been told that as long as that logo is there, we're doing good with our brew.\n\nBut for us at Pact, ethical coffee is a bit more complex than that, and we believe that while fair is a vital starting point, it shouldn't be the finish line.\n\nWhile certifications like Fairtrade and The Rainforest Alliance provide protections, they often act as a safety net or green credentials for roasters, rather than a ladder for growers to thrive.\n\nAt Pact, we believe that to transform the lives of the people who grow exceptional beans, we have to go further we have to work directly with the farm."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1773165526/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/9632-section-1-1773159546.jpg", "text" => "Maria Bercelia on the Los ngeles farm in Colombia"}, {"type" => "md-block", "content" => "## Pact's stance on Fairtrade\n\nPact thoroughly supports the work of Fairtrade International. In August 2023, Fairtrade made the significant move to [increase its Minimum Price](https://fairtradeanz.org/media-centre/media-releases/fairtrade-increases-coffee-minimum-price-as-farmers-face-mounting-economic-and-climate-pressures) for Arabica coffee from $1.40/lb to $1.80/lb.\n\nThis was a great step forward, as the previous price often failed to cover the actual cost of production for the average grower.\n\nThis change ensures that many growers have a more profitable future. But for us at Pact, the Fairtrade model presents a significant challenge.\n\n### Fairtrade's cooperative requirement\n\nFairtrade requires that growers join cooperatives to get certified. While this works for some, it doesn't fit the model for many of the small, independent growers we have formed close relationships with over the last 14 years the [International Coffee Organization](https://www.ico.org/documents/cy2020-21/ed-2357e-cdr-2020.pdf) estimates that 60-75% of growers worldwide are not members of a formal cooperative.\n\nFor many of them, it would be costly and/or come at the expense of coffee quality, and we want to keep our close relationships with valued partner growers while supporting them to thrive."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1774002056/DSC07505_ueblle.jpg", "text" => " Jos Ramn and Maria Del Rosario, growers on the Buenos Aires farm, with Pact Director of Coffee Will Corby"}, {"type" => "md-block", "content" => "## Why Pact isn't part of the Rainforest Alliance\n\nThe Rainforest Alliance focuses on environmental standards, protecting biodiversity and promoting sustainable land use.\n\nWhile these are vital for the planet, the model doesn't guarantee a price for growers, who have been regularly paid less than the cost of production throughout recent history. For us at Pact, ethical coffee must address grower income as much as sustainability.\n\n## How Pact's direct trade works\n\nOur version of ethical coffee sourcing is built on a transparent pact' between us and the growers.\n\n### **Cut out the middlemen**\n\nIn the coffee industry's traditional supply chain, coffee passes through exporters, importers, commodity traders, packaging suppliers, and more. Each takes a cut. By the time the money reaches the grower, there's often very little left.\n\nThe commodity market is also highly volatile. For example, the price of Arabica coffee rose 80% between November 2024 and February 2025. In early 2026, it then dropped by 25%, making grower income uncertain and leaving many to make a loss on a year's crop.\n\nThat's why we work directly with the farm by removing unnecessary links, we ensure more money goes exactly where it belongs: into the grower's bank account.\n\n### **Paying the Fairtrade price as a minimum**\n\nWhen Fairtrade raised its minimum price to $1.80 per lb of Arabica coffee, we [raised our minimum payment to $2 per lb](https://www.pactcoffee.com/blog/raising-minimum-price) for every grower.\n\nThis $2.00 minimum covers the Fairtrade base price while also incorporating an additional amount to recognize what would be the Fairtrade Premium (money intended for community projects). In many cases, we pay growers significantly more than this.\n\nBy paying this directly to the grower, we ensure they have the autonomy to invest in their own business and family as they see fit.\n\n### **Long-term, mutually beneficial partnerships**\n\nCertification models can be transactional. Our system relies on forming long-term relationships, and we've worked with many growers for years. This stability allows them to plan for the future, whether that's building better drying beds or providing healthcare for their workers."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1772194807/Editorial2602BuhangaWC_1_nvnenn.jpg", "text" => "Women growers in the Buhanga cooperative in Rwanda"}, {"type" => "md-block", "content" => "## **How to read a coffee label to find ethical coffee**\n\n**Its origin**\n\nIf a bag just says 100% Colombian', it's likely a blend of low-grade beans from thousands of sources. Look for the name of the specific estate or the name of the grower. If the roaster can't name the grower or growing cooperative, they didn't buy it directly.\n\n**The variety and process**\n\nIf a roaster labels the coffee as washed' or natural', they've likely paid close attention to the process behind it. This attention to detail is a good sign that they're intentionally working with the grower.\n\n**SCA score**\n\n[Speciality coffee](https://sca.coffee/), by definition, must score 80 points from a possible 100 with professional taste testers. When it reaches these heights, it's declared speciality-grade'.\n\nAll speciality-grade coffee is bought aside from the commodity market although it can be bought through exporters, and not always directly from the farm, it's far more likely to be ethical coffee than commodity-grade beans."}, {"type" => "quote-block", "text" => "A major ambition for my farm is a great harvest that offers more employment opportunities and an improved quality of life for employees. A world of opportunities'", "commenter" => "Lorving Caldern, grower on the Mi Tazita farm for 41 years"}, {"type" => "md-block", "content" => "### **Climate change and protecting coffee's future**\n\nThe climate crisis is a daily reality for growers. Rising temperatures and unpredictable rainfall are raising the presence of crop disease and pests, making great coffee even harder to produce.\n\nWith the traditional commodity market supply chain, one bad harvest can lead to bankruptcy. But with our direct trade model, ethical coffee means investing in resilience and helping growers to future-proof their farms.\n\n**Investing in the land**\n\nPaying growers a fair price gives them the opportunity to implement climate-smart techniques. We work with them on the farm to implement:\n\n* Shade growing to lower the temperature at ground level.\n* Terracing to prevent soil erosion during heavy rainstorms.\n* Pioneering varieties that withstand heat without sacrificing flavour quality.\n\n### Better coffee starts with Equal Ground\n\nWomen make up around 70% of the global coffee workforce, yet only 20% of farms are owned or run by them.\n\nWe've committed to sourcing a permanent 50% of our coffee from women or gender-equity groups. In 2025, we reached 60%.\n\n100% of the coffee in our [Equal Ground Project](https://www.pactcoffee.com/blog/coffee-industry-gender-equity) is sourced from woman-run farms.\n\nThrough intentional sourcing, we aren't just buying great quality speciality beans we're backing talented women in coffee to challenge the imbalance in the global industry."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1772207097/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/6807-section-2-1772207092.jpg", "text" => "Pact's Equal Ground Project"}, {"type" => "md-block", "content" => "### **Ethical coffee without compromise**\n\nThere is a misconception that ethical coffee is a compromise that you choose it for your conscience, not your tastebuds.\n\nBut with direct trade, exceptional flavour and aroma come hand in hand with doing the right thing. As we work directly with some of the world's best growers, you get access to a quality of coffee rarely found elsewhere.\n\nWhether it's the bright, fruity acidity from the dizzying heights of Kenya or the chocolatey indulgence of Brazil, you're tasting the skill and dedication of a true artisan.\n\nWe roast these beans in small batches, just days before delivery, to bring you this exceptional flavour just as the grower intended.\n\n### **Is direct trade the future?**\n\nAs climate change makes farming significantly more difficult and the global cost of living rises, safety nets and sustainability premiums aren't enough.\n\nIf we want to keep drinking incredible coffee in 20 years, we need to ensure that being a coffee grower is a profitable, viable career.\n\nBy choosing direct trade, you are supporting coffee that:\n\n* Treats growers as partners, not just suppliers.\n* Rewards quality with pay that goes further than covering the cost of production.\n* Makes transparency the default, not a marketing slogan.\n\nFor us at Pact, ethical coffee isn't just a slogan. It's a constant commitment to doing better by the people who make outstanding coffee possible. And by working directly with the world's best growers, we can bring you a quality of coffee very rarely found elsewhere.\n\nTry our ethical coffee now and [get 25% off your first bag](https://www.pactcoffee.com/coffee-plans/signup)."}, {"type" => "md-block", "content" => "**Q&A**\n\n**What is the difference between direct trade and Fairtrade?**\n\nWhile Fairtrade provides a vital minimum price, direct trade is working directly with individual farms to cut out middleman-heavy supply chains, ensuring more money reaches the grower's bank account.\n\n**Why isn't Pact Coffee part of the Rainforest Alliance?**\n\nThe Rainforest Alliance focuses primarily on environmental standards and biodiversity.\n\nWhile these are vital, the model doesn't guarantee a minimum price for growers, who have historically been paid less than the cost of production. Pact prioritises a model that addresses grower income as much as environmental sustainability.\n\n**How does Pact Coffee support women in the coffee industry?**\n\nPact challenges industry imbalances by sourcing a permanent 50% of its coffee from women growers.\n\nThis is part of a broader effort, named [Equal Ground Project](https://www.thegrocer.co.uk/news/pact-coffee-to-source-core-range-exclusively-from-women-growers-in-march/715295.article), to ensure ethical coffee sourcing includes backing talented women artisans who are often underrepresented in the global trade."}]" } , { "title" : "Best Mother's Day gifts for coffee lovers", "category" : "Coffee break reading", "url" : "/blog/best-mothers-day-gifts-for-coffee-lovers", "date" : "10 March 2026", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1773138344/LifestyleOption6_sekkh1.jpg", "content": "[{"type" => "md-block", "content" => "\n\n* Coffee gifts are among the most practical Mother's Day presents.\n* 54.6% of UK coffee drinkers have more than one cup a day at home, with just over half of them being women, making coffee a reliable gift choice.\n* Curated coffee boxes offer variety, introducing new flavours while maintaining high quality.\n* 85% of people believe a thoughtful gift strengthens relationships, suggesting that meaning matters most.\n* Coffee experiences feel personal, with tasting sets that create memorable, shareable moments."}, {"type" => "md-block", "content" => "Mother's Day is the perfect time for small, meaningful gestures. Gifts that feel thoughtful, useful, and personal.\n\nFor over 50% of mums who drink more than one cup of coffee a day at home (Allegra, Coffee at Home report, 2025), the day begins with coffee. So, a carefully chosen coffee gift fits naturally into their ritual.\n\nAt Pact, coffee's sourced directly from the world's best growers and roasted fresh in Haslemere, Surrey, making it an ideal choice when you want quality and convenience."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1773138311/2509NOTHSSpecialityDiscoverySelectionBox4_xsuxv9.jpg", "text" => "A carefully curated selection box caters to the 85% of people who believe a thoughtful gift strengthens relationships."}, {"type" => "md-block", "content" => "## Coffee selection boxes make the easiest, most thoughtful gift\n\nAccording to consumer research by [Gift Giving Statistics](https://www.linkedin.com/pulse/103-gift-giving-statistics-in-depth-study-2024-giftafeeling-rvsyc/), in 2024, 85% of people believed a thoughtful gift strengthens relationships. This is further backed by a [SurveyMonkey](https://uk.surveymonkey.com/curiosity/best-holiday-gifts-and-gifting-stats/) study, which found that 71% of people said it's the thought that counts, highlighting how people value sentiment over cost.\n\n\n\nOur selection boxes contain three to four 150g bags of carefully curated coffees. Roasted to delight all kinds of coffee drinkers from filter to espresso lovers, and from newcomers to speciality to seasoned drinkers. They remove the pressure of choosing a single coffee, and allow someone to explore unique flavours at their own pace.\n\n\n\nBelow are four selection boxes that make the best Mother's Day coffee gift. Each blends quality coffee with an experience to match, which she can enjoy long after the day itself."}, {"type" => "image-block", "text" => "The Bestseller Selection Box is the perfect upgrade from instant coffee or dark roasted beans, and is the most accessible introduction to speciality coffee.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1773139081/Pact-Jan25-8-Select-updated_Bestsellers_SelectionBox_xzsmrx.jpg"}, {"type" => "md-block", "content" => "### A starter set for mums new to speciality coffee\n\nUnsure which coffee to choose? A bestselling selection is the safest place to start.\n\nThe [Bestsellers Selection Box](https://www.pactcoffee.com/coffees/speciality-starter-set) brings together some of our most popular roasted coffees. Each bag highlights a different origin and flavour profile, and has already proven popular with thousands of customers.\n\nWhy it works as a gift:\n\n* Includes tried-and-tested favourites.\n* Introduces speciality coffee without overwhelm.\n* Works with multiple [brewing methods](https://www.pactcoffee.com/brew-guides/).\n\nIf she's used to instant coffee or dark roasted beans, this selection's the perfect upgrade, and is the most accessible introduction to speciality coffee."}, {"type" => "image-block", "text" => "The Explorer Selection Box shows how diverse speciality coffee can be featuring four coffees from smaller farms, different origins, and more experimental processing styles.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1773139560/Pact_SummerShoot_HIGHRES-41_ExplorersSelectionBox_pkxx8u.jpg"}, {"type" => "md-block", "content" => "### A discovery set for curious coffee drinkers\n\nBut while some enjoy familiarity, some love to explore. If your mother's the curious type who enjoys tasting new flavours, the [Explorer Selection Box](https://www.pactcoffee.com/coffees/speciality-discovery-set) is built for that curiosity.\n\nIt's designed to show how diverse coffee can be featuring four coffees from smaller farms, different origins, and more experimental processing styles. Each coffee boasts distinct, natural flavours, that quality is hard to find anywhere else:\n\n* Chocolate and caramel sweetness from Latin American coffees.\n* Blackcurrant and stone fruit notes from East African origins.\n* Honey or jam-like sweetness from naturally processed coffees.\n* Floral aromatics from high-altitude varieties.\n\n\n\nThe Explorer Selection Box is perfect for helping people explore new flavours and understand their preferences, tasting coffees side-by-side over consecutive weeks."}, {"type" => "image-block", "text" => "The Espresso Selection Box features three of Pact's best-known espresso blends and is designed specifically for brewing espresso at home.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1773138345/Pact-Jan25-25-Select-updated_EspressoSelectionBox_cimgug.jpg"}, {"type" => "md-block", "content" => "### The perfect coffee selection box for espresso brewing\n\nThe [Espresso Selection Box](https://www.pactcoffee.com/coffees/speciality-espresso-set) is designed specifically for brewing espresso featuring coffees roasted to perform best under the high pressure of espresso machines and create:\n\n* Rich crema.\n* Balanced sweetness, whether straight or with milk.\n* Smooth body.\n\nThe box features three of Pact's best-known espresso blends:\n\n* House Espresso a classic, indulgent espresso with rich milk chocolate notes and smooth body.\n* Fruit & Nut Espresso an Italian-style espresso blend that's every bit as indulgent as the classic chocolate flavour.\n* Bourbon Cream Espresso Our bestselling espresso that captures the flavour of a Bourbon Cream: dark, sweet, and indulgent.\n\nIt works well as a gift because it upgrades a daily ritual.\n\nThat simple satisfaction pulling a great shot at home is exactly what the espresso box is designed to deliver. So whether your mother loves an espresso, a flat white, or a latte at home, this selection box is perfect for the job."}, {"type" => "image-block", "text" => "The Pact Espresso Martini Kit includes everything needed to make bar-quality espresso martinis at home.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1729851744/Espresso-Martini-35_1_kswyjr.jpg"}, {"type" => "md-block", "content" => "## An Espresso Martini kit for a celebratory twist\n\nNot every coffee gift needs to be brewed in the morning.\n\nThe [Pact Coffee Espresso Martini Kit](https://www.pactcoffee.com/christmas/espresso-martini-kit) offers a coffee experience made for the evening.\n\nThis kit includes everything needed to make bar-quality espresso martinis at home:\n\n* 500ml Pact Coffee Espresso Liqueur.\n* 250g Bourbon Cream Espresso.\n* 100ml Absolut Vodka.\n* 40g Pact Coffee beans to garnish.\n* 3-piece stainless-steel cocktail shaker."}, {"type" => "md-block", "content" => "### Why coffee cocktails make memorable gifts\n\nGift kits and at-home espresso martini kits have grown as a gifting category, driven by consumer interest in cocktail making at home and premium, experiential gifts. In fact, in 2024, Espresso Martinis were joint top as the UK's [mostsearched cocktail,](https://www.thedrinksbusiness.com/2025/01/top-10-most-searched-cocktails-in-uk-revealed/) with 74,000 average monthly searches.\n\nThe Espresso Martini Kit works particularly well for Mother's Day because it creates a shareable moment:\n\n* a celebratory drink after dinner.\n* a relaxed evening cocktail.\n* a shared drink with family or friends.\n\nUnlike many gifts that are quickly forgotten, this one encourages interaction. Each drink becomes a small ritual: brewing coffee, shaking the cocktail, and pouring the perfect foam-topped martini."}, {"type" => "image-block", "text" => "Equal Ground Project", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1773139718/Editorial2602GrownByWomen_ildvik.jpg"}, {"type" => "md-block", "content" => "## Equal Ground Project\n\nEvery coffee in our core range this month (March 2025) has been grown by women or gender-equity groups. We can only do this through long-term, mutually beneficial relationships with women-led farms and cooperatives.\n\n\n\nWhy? Women make up around 70% of the global coffee workforce, but only a fraction of farms are owned or run by women. Access to land, finance, and training is still uneven, and that gives them fewer opportunities in the coffee industry.\n\n\n\nIf the coffee industry addresses this imbalance, it results in long-term social and economic benefits, more diverse ideas to tackle climate challenges, and a thriving meritocracy that values all contributors plus, more talented growers that bring outstanding coffee to Pact customers."}, {"type" => "md-block", "content" => "## Where to buy a Mother's Day coffee gift \n\nAll of these coffee gifts are available now, and if you order before 14th March, they'll arrive in time for Mother's Day. Each coffee is roasted fresh to order and sourced directly from growers around the world.\n\nExplore the full range here:\n\n* [Bestsellers Selection Box](https://www.pactcoffee.com/coffees/speciality-starter-set)\n* [Explorer Selection Box](https://www.pactcoffee.com/coffees/speciality-discovery-set)\n* [Espresso Selection Box](https://www.pactcoffee.com/coffees/speciality-espresso-set)\n* [Espresso Martini Kit](https://www.pactcoffee.com/christmas/espresso-martini-kit)\n\nA well-chosen coffee gift delivers something simple but powerful: a better morning."}, {"type" => "md-block", "content" => "## FAQs\n\n#### Why are coffee selection boxes the best gift for Mother's Day? \n\nSelection boxes are the safest option. They offer variety and allow someone to discover new coffees without the pressure of having to choose a single flavour.\n\n#### Are coffee gift sets suitable for beginners? \n\nAbsolutely. Coffee sets are designed to be approachable. They include a range of balanced coffees that work with multiple brewing methods.\n\n#### What coffee gift is best for espresso machine owners? \n\nThe Espresso Selection Box works best. These coffees are roasted specifically to produce better crema and flavour in espresso machines.\n\n#### How long do coffee gifts last? \n\nEvery bag sent from our roastery is marked with its specific roast date, so you know exactly when it was roasted. To relish the complex flavour profiles our growers have created, we recommend brewing coffee from our roastery within:\n\n* Six weeks for ground coffee.\n* Two months for whole beans.\n\nYour coffee won't 'go bad' after this time, but the more delicate aromatic notes will begin to fade as the coffee oxidises."}]" } , { "title" : "What are the best coffee beans in 2026?", "category" : "Coffee break reading", "url" : "/blog/best-coffee-beans-2026", "date" : "06 March 2026", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1772799549/Pact-Jan25-22-Select-updated_dhbn5c.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* The secret to a great filter cup is starting with speciality-grade beans. It then depends on whether you prefer a light, medium, or dark roast.\n\n\n* The best coffee beans for a flat white, latte, or cappuccino are Brazilian/Colombian blends, like our [Bourbon Cream Espresso](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-espresso-wholebean/575761-813360-813361?srsltid=AfmBOoo0lZRmZxUvNUo2hsP1HzLhZVH6ONf9U7ExWSsYzTP95wL6OUcr), or South American/African blends, like [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso?srsltid=AfmBOoo1hFSigHftNLCPdZTxubF8yWQNNpJ0ezd4K3h6P7aafkcnvUj0).\n\n\n* Light roast espresso beans can come as a delightful surprise, bringing bright, fruity hints to a concentrated body."}, {"type" => "md-block", "content" => "In 2026, coffee drinkers have moved past the days of just picking up any bag (or jar!). Now, it's all about finding beans with a real story behind them.\n\nFor us at Pact, finding the best' coffee beans really comes down to three things: the brilliance of the grower, your preferred brewing method, and your personal taste in roast and profile.\n\nIn this guide, we'll show you which origins are the stars of competitions and home set-ups right now, and why they're worth your time."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1737469817/V60_1000x700_tytayz.jpg", "text" => "Brewing filter coffee with the Hario V60"}, {"type" => "md-block", "content" => "## What are the best coffee beans for filter coffee?\n\nFilter coffee is where you go to taste the finer details. Whether you're using a V60, a Chemex, or even a simple cafetire, filter brewing gives the coffee more time to bloom and breathe.\n\nIt's a slower brewing process, which picks up on those subtle notes like a hint of lavender or a crisp apple-like lift that might get lost in a concentrated espresso.\n\nThe secret to a great filter cup is starting with speciality-grade beans. This isn't just a fancy title it's a strict quality standard. Speciality beans are picked by hand at the exact moment that they're perfectly ripe and are free from the defects you'll find in run-of-the-mill coffee.\n\nWhen you brew them as a filter, you get a clean, vibrant cup that can even taste more like a premium tea or a fine wine than a bitter morning jolt.\n\n### **The best filter coffee beans by roast profile**\n\n**[Light](https://www.pactcoffee.com/coffees/light)**\n\nWith a light roast profile, you'll have coffee that's bright, clear, and carries a distinct fruit-forward' character. In the world of speciality filter coffee, certain countries of origin are famous for these high-clarity flavours.\n\n***[Kenya](https://www.pactcoffee.com/coffees/kenya)***\n\nIf you like your coffee to have a bit of a zing, Kenyan beans are the gold standard. They're famous for their bright, berry-like acidity think fresh blackcurrants. They're punchy, clean, and incredibly refreshing as a cold brew.\n\n***[Colombia](https://www.pactcoffee.com/coffees/colombia)***\n\nA great all-rounder for filter coffee. While Colombia produces plenty of chocolatey coffee, its best light-roast washed beans often have beautiful floral notes, like lychee and raspberry.\n\n**[Medium](https://www.pactcoffee.com/coffees/medium)**\n\n***[Honduras](https://www.pactcoffee.com/coffees/honduras)***\n\nHonduran medium roasts often have a smooth jammy sweetness (think plums, apricots, or raspberries) with a smooth, honey-like finish. They can also carry a comforting chocolatey profile, with dried-fruit complexity.\n\n**[Dark](https://www.pactcoffee.com/coffees/dark)**\n\n***[Brazil](https://www.pactcoffee.com/coffees/brazil)***\n\nThe spiritual home of the great dark roast. Because the beans are often grown at lower altitudes and processed naturally (dried with the fruit on), they have a full body which works excellently when roasted for a bit longer.\n\nExpect a cup that tastes like a snap of high-quality dark chocolate or roasted peanuts."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1768475083/https://media.pactcoffee.com/images/uploads/product/2852/26_01_limitededition_los_aguacates_geisha_lifestyle__1_.jpg", "text" => "Los Aguacates Geisha, a Pact limited edition coffee"}, {"type" => "md-block", "content" => "## The world's tastiest coffee?\n\nIn the world of speciality coffee, few names carry as much respect as Geisha (known as Gesha to some).\n\nIt's widely considered the gold standard for filter brewing and can stop people in their tracks the first time they try it.\n\nGeisha was originally discovered in Ethiopia and famously made its name on high-altitude farms in Panama. Geisha trees are incredibly difficult to grow they're delicate, low-yielding, and need very specific conditions to thrive.\n\nBut that grower dedication produces a flavour profile that's unlike anything else light, elegant, and almost tea-like in its clarity.\n\nWhen you brew a Geisha, you aren't getting the usual heavy, chocolatey notes. Instead, you'll find a bright, sparkling cup filled with aromas of things like jasmine, bergamot, white peach, and lemon.\n\nBecause it's so layered and delicate, it's the perfect coffee for the filter method, which allows those subtle, floral characteristics to shine."}, {"type" => "image-block", "text" => "Pulling an espresso with Pact Bourbon Cream", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1721839628/17_Bourbon_Cream_srlubu.jpg"}, {"type" => "md-block", "content" => "## What are the best coffee beans for espresso?\n\nWhen you're pulling an espresso, the stakes are even higher. Because the water is pushed through the coffee so quickly and under so much pressure, every little detail from the roast to the way the beans were processed gets magnified.\n\nIf there's a flaw in the bean, espresso will find it.\n\n### **Best espresso beans for flat whites, cappuccinos, and lattes**\n\nIf you're looking for a concentrated shot that cuts through milk for the perfect flat white, a Brazilian/Colombia blend is just the ticket.\n\nFrom the best of Brazil, you'll get that smooth, comforting chocolatiness. When it's blended with the light, sweet character of an exceptional Colombian coffee, you've got a fruity acidity that balances things nicely.\n\nIn our humble opinion, our Great Taste Award-winning Bourbon Cream Espresso is the ideal blend. You can pick it up on [our website](https://www.pactcoffee.com/coffees/bourbon-cream-espresso?srsltid=AfmBOopnmAts4QcsqNET19lCCKpQm-wSTjDy_sdy1l_Ip9nnqia7_3LZ), [Ocado](https://www.ocado.com/products/pact-coffee-bourbon-cream-espresso-wholebean/643104011?srsltid=AfmBOorpej-ODpW2Xyvn49r6TBUZfMx4d30ej5jPz9kqPp3psI1uXqi3), or from [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-espresso-wholebean/575761-813360-813361?srsltid=AfmBOoqJVqTV52OHP1omSeDrONQ4ZhiTQ_Ko_DgGbY4D7t4iQGTQFf9a) and Whole Foods shelves.\n\n### **Best light roast espresso beans**\n\nIf you're used to the classic, punchy Italian-style shot, a light roast espresso might come as a bit of a surprise.\n\nAs these beans haven't been roasted for as long, they retain their natural fruit acids and sugars, resulting in a shot that's bright, zesty, and complex.\n\nYou'll find plenty of this in Rwandan light espresso beans. The country's signature Bourbon variety typically has hints of blackcurrant and a brown-sugar sweetness.\n\nIf you opt for the excellent coffee beans behind Colombian espresso, you can also discover a fascinating honeyed profile, with bold flavours of stone fruits.\n\nThe trick with light roast espresso is that it can be a little more temperamental to brew. You might need to grind your beans a bit finer to get that perfect balance, but the reward is a cup that's bursting with personality."}, {"type" => "md-block", "content" => "### Q&A\n\n**What is the secret to a great cup of filter coffee?**\n\nThe secret is starting with speciality-grade beans. This isn't just a title. It's a strict quality standard where beans are hand-picked at peak ripeness and free from the defects found in run-of-the-mill coffee.\n\n**Why is Geisha coffee considered the gold standard for filter brewing?**\n\nGeisha (or Gesha) is prized for its rare, tea-like clarity and layered complexity. It's grown on delicate trees to produce a profile unlike any other. Expect a sparkling cup filled with jasmine, bergamot, white peach, and lemon, rather than traditional heavy, chocolatey notes.\n\n**Which coffee is best for milk-based drinks like flat whites and lattes?**\n\nA Brazilian and Colombian blend is ideal for cutting through milk. The Brazilian beans provide a smooth, comforting chocolatiness, while the Colombian beans add a light, sweet character and fruity acidity that balances the drink perfectly."}]" } , { "title" : "Equal Ground Project", "category" : "Pact News", "url" : "/blog/equal-ground-project", "date" : "27 February 2026", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1772189845/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/3170-section-2-1772185480.jpg", "content": "[{"type" => "md-block", "content" => "This March, 100% of the core Pact coffee range is sourced from women or gender-equity groups. \\\n\\\nThis is why we're shining a deserved spotlight on women in coffee this month."}, {"type" => "md-block", "content" => "## The coffee industry remains unequal\n\nWomen make up around 70% of its global workforce, but just 20% of farms are run by them. Those who do lead farms still have significantly less access to land ownership, finance, and training than men.\n\nClosing the gender gap in the industry isn't only the right thing to do it's vital to bring more people to the table if we want better quality coffee and a more sustainable coffee industry."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1772194807/Editorial2602BuhangaWC_1_nvnenn.jpg", "text" => "Buhanga women's cooperative in Rwanda."}, {"type" => "md-block", "content" => "## How we can work towards gender equity\n\nAt Pact, it's an intentional choice to form sourcing partnerships with women who are producing exceptional coffee and pay them fairly for the high quality of their product. It allows us to bring Pact customers an extraordinary cup while tackling this imbalance directly.\\\n\\\nIn many instances, it's the first time they've sold their coffee on the international market, bringing it to the attention of likeminded roasters and coffee companies and helping these growers to thrive as a result."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1772194865/Editorial2602LosAngelesNatural_rsqpjg.jpg", "text" => "Mara Bercelia Martnez, owner of the Los ngeles in Colombia."}, {"type" => "md-block", "content" => "## Celebrating International Women's Day\n\nThis month, we estimate to roast 45,000 of coffee grown by more than 20 women. We believe this to be a record-breaking amount, and it's all thanks to the brewing habits of Pact customers.\\\n\\\nMoving beyond March, we pledge to source at least 50% of our coffee from women or gender equity groups. Last year, this was 60%. Because gender equity is possible when sourcing decisions are intentional and relationships with growers are personal."}]" } , { "title" : "Is the coffee industry equal for men and women?", "category" : "Coffee industry news", "url" : "/blog/coffee-industry-gender-equity", "date" : "18 February 2026", "author" : "Cara, Out of Home Lead at Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1771493406/IMG_0540_czfsta.heic", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1771334600/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/6844-section-3-1771316070.jpg", "content": "[{"type" => "md-block", "content" => "### Key takeaways\n\n* Women make up around 70% of the global coffee workforce, but just 20% of farms are owned or run by them.\n\n\n* Women who run farms still face significantly less access to land, finance, and training than men.\n\n\n* Addressing the imbalance between men and women in coffee brings more people to the table to increase coffee quality and further sustainability initiatives.\n\n\n* Pact Coffee is celebrating International Women's Day 2026 by sourcing 100% of its core coffee range in March from women and gender-equity groups."}, {"type" => "md-block", "content" => "## Why is the coffee industry unequal?\n\nEven today, the coffee industry remains far from equal, and there's a significant gap between work and ownership.\n\nWhile women provide the vast majority ([an estimated 70%)](https://www.ico.org/documents/cy2017-18/icc-122-11e-gender-equality.pdf) of the labour in coffee production, including picking, sorting, and processing, only around 20% of farms are run or owned by them.\n\nEven if women run the farm, they typically still have significantly less access to land ownership, finance, resources, and training than their male countets.\n\nUnless this is addressed, the gender equity gap in the coffee industry will only expand."}, {"type" => "image-block", "text" => "Maria Del Rosario, grower and co-owner of the Buenos Aires farm in Colombia. ", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1771337371/Jose_Ramon_Collazos_Maria_Del_Rosario_Ariza_Coy_bhs2n8.jpg"}, {"type" => "md-block", "content" => "### **What problems do women face in the coffee industry?**\n\nWomen coffee growers rarely just grow coffee. In many coffee-producing countries, they're typically responsible for the vast majority of domestic work, including childcare, cooking, and water collection.\n\nThis means women have less time to attend technical training sessions and meetings, manage the farm, or participate in cooperative activities than men. Without this, they miss out on vital education on new pest-control methods and climate-adaptation techniques.\n\nWith less access to both education and credit, women are often the last to implement climate-adapted agricultural techniques, like irrigation systems or shade-growing techniques, leading to a loss of yield (less coffee produced on their coffee farm) and, ultimately, a loss of profit."}, {"type" => "md-block", "content" => "### **Do women make as much money from coffee as men?**\n\nBecause women are often excluded from formal cooperatives and have less access to transportation, they frequently rely on local middlemen to sell their cherries these are often known as coyotes'. This is particularly common in Latin America.\\\n\\\nThese middlemen often pay women significantly less than the actual market value because they know they have no other way to get their product to a larger mill.\n\nAs they have less access to finance, education, and cooperatives, women are also less likely to reach the international market with their coffee. This puts a significant ceiling on their earning potential.\\\n\\\nIf a coffee made by a woman does reach the international market, it's regularly without her name or the name of her farm simply labeled by its country or region of origin regardless of the skill and dedication of the grower behind it."}, {"type" => "image-block", "text" => "Maria Bercelia, grower and owner of the Los ngeles farm in Colombia.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1771337723/25_05_Los_Angeles_Espresso_PDPEditorial2505LosAngelesEspresso_rdpk6b.jpg"}, {"type" => "md-block", "content" => "### **What can be done to tackle inequality in the coffee industry?**\n\nTackling inequality in coffee requires that roasters move past marketing slogans and into intentional sourcing. For us, that means directing trade specifically toward women-led farms.\n\nBy providing the financial backing necessary to access the international market, we aren't just 'helping' we're ensuring that exceptional coffee, which has historically been overlooked, gets the premium it deserves.\n\nFor many of these women, this is the first time they reach the international market, putting their excellent work on the radar of the wider specialty coffee community and bringing more potential buyers to their coffee.\n\nSo for the entirety of March 2026, 100% of our core range will be coffee grown by women or gender-equity groups. That's an estimated 45,000kg of coffee grown on more than 20 woman-run farms.\n\nMoving past this, a minimum of 50% of Pact coffee will be sourced from women or gender-equity groups we believe it's only through our sourcing strategy, and our financial backing, that we can work towards a truly equal coffee industry."}, {"type" => "md-block", "content" => "### How can coffee grown by women reach the international market?\n\nFor many women in coffee, having their coffee roasted and sold abroad comes with a lot of adversity, and it's very difficult to accomplish alone.\n\nWomen's groups in coffee-producing countries can support women in coffee by offering them access to agronomic and technical training, strength through collective negotiation, peer advice on improving coffee quality, and connection to international buyers.\\\n\\\nWe work with [Cafena Group](https://www.pactcoffee.com/blog/cafeina-group?srsltid=AfmBOoo1eu2pPnBOYVprFUHNgfbx_uiMNlEWCrmvGfOiAIhyTPJyMbed), a collective of 1900+ exceptional women coffee growers founded in 2019 to give women rightful visibility in the Brazilian coffee industry where they're all too often denied a voice when key decisions are being made and overshadowed by men.\n\nAt 103 years old, Dona Henriqueta is the oldest member of the collective. We've been proud to have her coffee, Cafena Prazeres, on our menu every year for the past three years a testament to a lifetime of dedication that has been far too often overlooked by the wider industry."}, {"type" => "quote-block", "text" => "The creation of Cafena Group was something truly special: my coffee was recognised as my own, and the work of my lifetime was finally seen\".", "commenter" => "Henriqueta Miranda, who has grown coffee in Brazil for more than 50 years."}, {"type" => "image-block", "text" => "Dona Henriqueta celebrating her 103rd birthday with members of Cafena Group.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1771342265/Henriqueta_Birthday_mf5hvz.jpg"}, {"type" => "md-block", "content" => "We're also partnering with the Mirtayu Coffee Program in Huila, Colombia. This initiative is built on a simple, honest principle: when women are paid directly for their skill, entire communities thrive.\n\nWe work with the [Coffee Committee of the National Federation of Coffee Growers](https://federaciondecafeteros.org/wp/glosario/national-coffee-growers-committee/?lang=en) (FNC) to ensure these growers receive a specific premium for their harvests.\n\nThis transparency ensures that the value of the coffee goes exactly where it can do the most good: funding education, improving household nutrition, and strengthening the family unit."}, {"type" => "image-block", "text" => "Our Director of Coffee, Will, with members of Mirtayu Coffee Program.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1771342381/25_02_Mirtayu_PDPEditorial2502Mirtayu_z5uat6.jpg"}, {"type" => "md-block", "content" => "## How is Pact Coffee working for gender equity in the coffee industry?\n\nFor the entirety of March, every single bag in our core range will come from a woman-run farm or gender-equity group. That's approximately 45,000kg of exceptional coffee that will have the name of the woman who grew it front and centre on its packaging.\n\nThis isn't just for International Women's Day. Moving forward, we pledge to source a minimum of 50% of all Pact coffee from women or gender-equity groups. \n\nWe believe that intentional sourcing, and financial backing, is the only way to build a coffee industry that is truly equal."}, {"type" => "md-block", "content" => "### Q&A\n\n**Is the coffee industry equal for men and women?**\n\nNo. Women make up around 70% of the global coffee workforce, but just 20% of farms are owned or run by them.\n\n**What problems do women face in the coffee industry?**\n\nWomen typically have less access to finance, education, and the international market than their male counterparts.\n\n**What can be done to tackle the problem of inequality in the coffee industry?**\n\nRoasters need to move past slogans and marketing buzzwords to purchase intentionally, paying a truly fair price to talented women in coffee and shining a spotlight on their work."}]" } , { "title" : "Bean-to-cup optimised coffee: why it's ideal for offices and cafs", "category" : "Coffee industry news", "url" : "/blog/bean-to-cup-coffee", "date" : "17 October 2025", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1760696559/PactB2BShoot-March_24-HIGHRES-44_1_glgceo.jpg", "content": "[{"type" => "md-block", "content" => "## Bean-to-cup coffee, perfected for offices and hospitality venues.\n\nAt Pact Coffee, we've developed the world's first bean-to-cup optimised roast designed specifically for commercial and office coffee machines. The result? A richer, smoother cup with all the flavour of a barista-made espresso, straight from your bean-to-cup machine.\n\nMany workplaces and cafs rely on bean-to-cup machines, but not every bean is roasted to perform in one. To understand why our new roast delivers better flavour and consistency, it helps to look briefly at how these machines brew coffee.\n\nBean-to-cup machines mimic espresso brewing but at lower pressure and temperature to protect internal components. But espresso machines are quite a bit more technical they brew coffee at a very high temperature and pressure over a short space of time.\n\nWith an espresso machine, quality depends on the barista's skill grinding, dosing, tamping, and timing. A bean-to-cup machine automates these steps, making great coffee accessible to every team or venue.\n\nThat's why bean-to-cup machines have transformed workplaces and hospitality venues alike delivering caf-quality drinks at the press of a button.\n\nBut the trade-off is that brewing at lower pressure and temperature means standard espresso beans can't extract fully. Using these normal espresso beans, this produces coffee that tastes flat or watery.\n\nThat's where Pact comes in. We've developed a roast profile specifically tuned for bean-to-cup extraction, balancing solubility and flavour development to maximise taste in lower-pressure machines.\n\nAfter extensive tweaking and tasting trials, we perfected a roast level that dissolves more easily during extraction, giving you a stronger, sweeter, and smoother cup in compact machines. The flavour rivals that of a professional espresso setup.\n\n### **Request a bean-to-cup sample pack**\n\nExperience the difference for yourself. [Get in touch with our B2B team to arrange a tasting or wholesale quote](https://business.pactcoffee.com/contact)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1760696559/PactB2BShoot-March_24-HIGHRES-44_1_glgceo.jpg", "text" => "A Franke bean-to-cup machine"}, {"type" => "md-block", "content" => "## How it works: the science behind bean-to-cup optimised coffee\n\nIf your bean-to-cup coffee sometimes tastes watery or thin, the issue likely isn't your machine it's the beans.\n\nStandard espresso beans are roasted for quick, high-pressure extraction. In bean-to-cup systems, this leads to under-extraction, where water passes through too fast to dissolve all the flavour compounds.\n\nExtraction is simply how hot water pulls flavour from ground coffee. The longer and more efficient the extraction, the richer the taste.\n\nBecause bean-to-cup machines brew in shorter bursts than espresso machines, espresso-roasted beans can leave you with diluted, underdeveloped flavour.\n\nOur bean-to-cup roast solves this. We've engineered it to be more soluble, allowing for fuller extraction in less time. You get a richer, bolder, and more balanced cup every time.\n\nThe result is coffee that's consistently strong, smooth, and satisfying perfect for offices, hotels, restaurants, cafs, and anywhere that quality matters.\n\n### **Brew better coffee for your business**\n\n[Talk to our wholesale team](https://business.pactcoffee.com/contact) or request a sample to see how bean-to-cup optimised coffee can elevate your workplace experience."}]" } , { "title" : "Pact Coffee runners share their top tips for the Royal Parks Half run", "category" : "Did you know", "url" : "/blog/pact-coffee-runners-share-their-top-tips-for-the-royal-parks-half-run", "date" : "17 September 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1755763061/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/8749-section-2-1755763057.jpg", "content": "[{"type" => "md-block", "content" => "The Royal Parks Half is around the corner, and we're proud to be back as an official partner for the second year running. And once again, we'll have Pact HQ runners on the ground.\n\nOur runners know the feeling those pre-race nerves, the excitement at the start line, the euphoria of finishing. And they've shared their top tips to help you on race day"}, {"type" => "md-block", "content" => "#### Will Sowerby, Content and Comms Lead\n\nIf you're planning on using gels, use them half an hour before you think you're going to need one it's a great cheat code for powering through when the miles are stacking up. \n\n#### Sophie Dimblebey, Marketing and Events Coordinator\n\nDo a practice run with your pre-race breakfast, or if you're planning on using gels. Don't do anything new on the day apart from pushing yourself at the end!\n\n#### Giulia Pieri, Creative Lead\n\nGo easy at the start it's easy to go too fast too soon with the adrenaline from the crowd and the event, so try and keep your cool, pace yourself, and you'll reap the rewards later.\n\n#### Katy Martins, CRM Manager\n\n\"Wear something to keep you warm at the start and pop it in one of the donation collection bins. Also, remember that the training is the hard bit; the course is your victory lap!\n\n#### Beau C-Copeman, Copywriter\n\nIt's a great route, so while it's definitely important to finish with a time you're happy with, you'd be missing a trick if you didn't soak in the sights.\n\n#### Adele Lee, Growth Marketing Manager\n\nWear something you're excited to get out and run in. Funky trainers. New shorts. Or snazzy vests!"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1755698403/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/8738-section-1-1755682431.jpg", "text" => "Find us in the Events Village for La Energa coffee and Powered by Pact merch!"}, {"type" => "md-block", "content" => "You'll find us,along with the Pact runners, in the Events Village with some La Energa coffee. Drop by, say hello, and grab that well-earned brew. See you there!"}]" } , { "title" : "Pact Coffee Advent Calendar 2025: The Ultimate Coffee Advent Calendar", "category" : "Pact news", "url" : "/blog/advent-calendar-2024", "date" : "08 September 2025", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_png/v1757321223/https://media.pactcoffee.com/images/uploads/product-card-thumbnails/2635/plpthumbnaildoublealt--1---1--1757079742.png", "content": "[{"type" => "md-block", "content" => "Searching for the perfect coffee Advent calendar for 2025? Look no further than the Pact Coffee Advent Calendar a carefully curated journey through 25 extraordinary specialty coffees from around the world.\n\n## Discover New Coffee Experiences\n\nBreak free from your everyday coffee routine with our innovative coffee advent calendar. Each day brings a new, exciting coffee experience right to your mug. \n\nOur coffee experts travel all over the world to select the most exceptional specialty coffees, ensuring you'll explore unique flavours throughout December.\n\n### Why Choose a Coffee Advent Calendar?\n\n* **Variety**: 25 different coffee sachets from across three continents\n* **Quality**: Sustainably sourced, specialty-grade beans made by the world's greatest coffee farmers\n* **Education**: Detailed coffee cards with tasting notes and the fascinating stories on the farms and farmers\n\n## Sustainable Coffee Sourcing\n\nOur coffee Advent calendar goes beyond taste it supports ethical coffee farming. We:\n\n* Pay farmers an average 48% more than the Fairtrade base price\n* Build long-standing relationships with independent, talented smallholder farmers\n* Include exclusive limited-edition coffees available nowhere else\n\n## Eco-Friendly Festive Packaging\n\nSustainability meets celebration in our 2025 coffee Advent calendar:\n\n* 100% recyclable packaging\n* Every sachet and outer box can be recycled\n* Individually packaged for maximum freshness\n\n## What's Inside the 2023 Pact Coffee Advent Calendar\n\nThis year's calendar is our most impressive yet:\n\n* Seven extremely rare limited edition coffees\n* Ten micro-lot coffees, grown on tiny plots and in precious small volumes\n* Our first Bolivian coffees in more than a decade\n\nEach sachet includes the perfect amount for one cup, complete with a comprehensive coffee card detailing the coffee's origin, flavor profile, and the farmer's story.\n\n## Perfect for Coffee Enthusiasts\n\nWhether you're a seasoned coffee connoisseur or an adventurous coffee lover, our coffee Advent calendar offers an unparalleled tasting journey. It's more than just a countdown to Christmas it's a celebration of global coffee craftsmanship.\n\nReady to transform your December mornings? Get your Pact Coffee Advent Calendar and discover a world of extraordinary coffee, one day at a time.\\\n\\\nWholebean and pre-ground Advent calendars are available now [here](https://www.pactcoffee.com/christmas/advent-calendars)."}]" } , { "title" : "How to taste coffee at home like a pro", "category" : "Did you know", "url" : "/blog/best-coffee-tasting-guide", "date" : "05 August 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654087217/Module1_Image_2_oy6yph.jpg", "content": "[{"content" => "All you need to try coffee tasting' is A) a cup of coffee and B) your memories of flavours you've experienced before. This blog will help you out with that, but it'll also explain how professional coffee tasters do it (and why they call it cupping!).\n\n## Flavoured coffee?\n\nForget your vanilla syrup and chocolate sprinkles - we think coffee has enough flavour in it already. If you don't think so, it might be because you're used to beans that have been over-roasted - or, to be blunt, burnt!\n\nBig global companies buy bad quality beans, masking and homogenising their flavour by roasting them excessively dark. It keeps their costs low, and their profits higher - and keeps consumers *in* the dark about how coffee should taste. \n\nWe don't do that - we roast lightly, tailoring it each time to bring out the inherent flavour notes of each individual coffee. Because, the truth is, there's a whole world of variety! \n\nWhen you see Head of Coffee Will describing a coffee as tasting like apple strudel or chocolate brownies, that's him picking up on the tastes that he's recognised in a cupping - a methodical way of assessing a coffee's flavour, acidity, mouthfeel and general quality.\n\n## Coffee flavour wheel\n\n![Flavour wheel](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1587024211/website-d2c/assets/uploadedCMS/flavour-wheel.jpg)\n\nA quick look at this coffee flavour wheel will give you an idea of the potential flavours lurking in your cup of filter - from pleasant tastes like pineapple, to unpleasant ones like petroleum! But at the end of the day, it's all about making comparisons.\n\nBut it's not just flavours that are determined in a cupping. Coffee tasters will also take note of...\n\n**\\- Acidity**\n\nIs the coffee sharp/bright or is it milder and round? This is one of the main ways coffee is evaluated, and can include comparisons ranging from lemon zest to garden peas.\n\n**\\- Mouthfeel/body**\n\nHow does it feel in your mouth? Heavy and dense, or light and bright? Our coffees are often silky, or syrupy - as long as you describe the sensation, it's valid.\n\n**\\- Sweetness**\n\nWhat kind of sweetness does the coffee have? Caramel and apples are sweet in very different ways, as is honey and brown sugar - so being specific is important.\n\n## **Coffee cupping - our technique**\n\n![]()\n\nIn order to pick out the taste notes, acidity, mouthfeel and sweetness you see on your coffee cards, the roastery team carry out a cupping session. Here's how they do it (maybe grab yourself a fresh cup to get through this!):\n\n1. Separate out a sample of wholebean coffee, to check for defects (insect damage, discolouration etc.) - if a bean has any, it's removed to prevent contamination of the cup. This coffee should be roasted between 8 and 24 hours before the cupping.\n2. A small amount of purge' coffee is put through the grinder before the main sample, to avoid cross-contamination. Then the main sample is ground slightly coarser than cafetiere grind, no more than 15 minutes before pouring water in - or 30 minutes, if the samples stay covered (this keeps the aromas from dissipating). \n3. 14g of coffee is added to two to five cups are prepared to increase the statistical relevance of the cup attributes. If a defect is detected in 1 out of 1 cups, that a 100% occurrence - but it might not mean the whole lot is. \n4. The first step is for cuppers to smell the fragrance of each cup of dry grounds - this is to activate the olfactory bulb.\n5. After this, off-the-boil water is poured in sequence - cup by cup, from the same height, to a uniform volume (250ml of water to 14g of coffee, or to the ratio 1:17.65). Fill all cups in under 2 mintues.\n6. As soon as the water hits the grounds in the first cup, start a stopwatch. \n7. After 4 minutes, it's time to break the crust - i.e. the layer of floating coffee grounds. Take your cupping spoon, dip it into the cup on the side closest to you, and push the surface grounds away and under three times. During that, get close and breath deep to assess the aroma. \\\n _Top tip: the aroma and the fragrance from Step 4 combine to make the bouquet. It's important to assess the bouquet as 90% of flavour is detected through the nose - without it, all you get are the five or six primary tastes: sweet, sour, bitter, salty, umami and (arguably) starchy.___\n8. After you've recorded that, skim off the remaining floating grounds and trapped gasses using your cupping spoons and dispose of them.\n9. Then you're ready to taste. Work left to right, half-filling your coffee spoon and slurp loudly (and obnoxiously) to fully coat the inside of your mouth with coffee vapours - dipping your spoon in a water bowl to rinse it off.\n10. Hold the coffee in your mouth and chew' on it for a while to force the vapours back into your nose, so you can more accurately detect and score the flavour, aftertaste, acidity, body, uniformity, balance, sweetness, cleanness, and remove any points for defects. You'll end up with a mark out of 100.\n11. You then taste again at 40-50 degrees, and at room temperature - as a lower temperature makes it easier to detect defects. \n\nAnd there you have it! A pretty complex procedure - but definitive (if geeky) proof that there's a real science to coffee tasting. So when you next try a coffee that we've said has pineapple and grapefruit flavour notes, don't scoff! \n\nInstead, brew yourself a cup and take some time to try and pick out these tastes - or any others that come to mind.", "type" => "md-block"}]" } , { "title" : "Cafeina: coffee for gender equity", "category" : "Farmer stories", "url" : "/blog/cafeina-group", "date" : "04 July 2025", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1692285642/IMG_4585_xarv4r.heic", "content": "[{"type" => "md-block", "content" => "Sadly, gender inequality is still rife in the Brazilian coffee industry. The country produces around a third of the entirety of the world's coffee, and many, many women play pivotal parts in making this happen.\n\nBut they're all too often excluded from buying meetings, and it's the men who have all the say on top-line decisions. \n\nThat's where Cafena comes in. It's a collective of 1868 women farmers who produce fantastic coffee in the country. Each member owns a small, great-quality coffee farm, and every single bean they sell helps them to recruit more members.\n\nCafena was formed in 2019 to empower, motivate, and inspire women and to give them rightful visibility in the industry.\n\nIt's a meeting point for the members to get together, take part in regular training sessions, learn skills, and share tips on taking their coffee from strength to strength."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1692284745/IMG_4596_c88gcq.heic", "text" => "Cafena members with our CEO, Paul, and Director of Coffee, Will. "}, {"type" => "md-block", "content" => "Ages of the women in the group range from 20 to 100 years old its most experienced member, Dona Henriqueta, entered her 10th decade in 2023.\n\n[Cafena Blend](https://www.pactcoffee.com/coffees/cafeina-blend) has long been a favourite on the Pact menu. It's a blend of three coffees from three of the group's members: Adalgisa, Julia and Elza. Part of the price we pay for the coffee goes to paying these farmers properly, and the rest goes to running the group.\n\nAll of the coffees behind the blend scored at least 85 points on the [cupping table](https://perfectdailygrind.com/2020/03/a-beginners-guide-to-cupping-coffee-improving-your-palate/) five higher than the speciality requirement!\n\nOur Director of Coffee and Social Impact, Will, is currently in Brazil looking at what else we can bring to Pact customers from Cafena (watch this space; it's looking very promising!).\n\nUntil then, keep brewing the more Cafena coffee sipped in the UK, the more the group grows!\n\nTry [Cafena Blend](https://www.pactcoffee.com/coffees/cafeina-blend)"}]" } , { "title" : "How to make iced coffee: the ultimate 2026 guide", "category" : "Recipes", "url" : "/blog/iced-coffee-recipe", "date" : "01 July 2025", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1746542330/website-d2c/assets/uploadedCMS/2025/05_06_cold_coffee/plp005_1530x1200_promo_cold_coffee.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* The secret to great iced coffee at home is concentration brew stronger than usual so the drink holds its character as the ice melts.\n* Coffee ice cubes are the simplest upgrade you can make: freeze leftover coffee from your morning brew and use them instead of water ice to keep the flavour bold to the last sip.\n* There are three methods worth knowing: classic iced coffee with milk, Japanese flash chill for black coffee lovers, and cold brew for a slow-steeped, low-acidity alternative.\n* Light and medium roasts shine in the Japanese flash chill method. A medium or dark Brazilian roast works beautifully in a classic iced coffee with milk.\n* Cold brew is made without heat (time does the work instead) and produces a naturally sweet, smooth cup with almost no bitterness."}, {"type" => "md-block", "content" => "When the sun finally arrives in the UK, a steaming cup isn't always what you're after. But there's no reason to give up on great coffee just because you want it cold.\n\nThe problem is, a lot of homemade iced coffee ends up watery, bitter, or flat and the reason's almost always the same. Melting ice dilutes the coffee, washing out the. The fix is simpler than it sounds, and once you understand it, making genuinely good iced coffee at home becomes second nature.\n\nThis guide covers three methods, from the quickest and most accessible to the most rewarding so you can find the one that suits how you drink."}, {"type" => "md-block", "content" => "### **What is the secret to making great iced coffee at home?**\n\nDilution is the main challenge. As ice melts, it introduces extra water into the cup, gradually drowning out the complexity of a well-grown speciality bean the brightness, the sweetness, the distinct character of the origin.\n\nThe solution is concentration. When learning how to make iced coffee at home, start with a stronger base than you'd normally brew either by using more coffee grounds, less water, or both. That way, as the ice does its work, the drink retains its strength and character rather than fading into something bland.\n\nThe other key is speed. Cooling your coffee quickly, a technique known as flash chilling, traps the volatile aromatic oils in the liquid before they have a chance to oxidise and flatten. Hot coffee left to cool slowly on a worktop loses flavour as it sits. Hot coffee poured directly over ice locks it in.\n\nOne more tip before you start: freeze leftover coffee from your morning brew in an ice cube tray. Coffee ice cubes melt into the drink rather than diluting it. This is a small change that makes a noticeable difference right through to the final sip."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1587984056/website-d2c/assets/uploadedCMS/2018/12/Cold-brew-shoot-062-1024x683.jpg", "text" => "Pouring milk into iced coffee"}, {"type" => "md-block", "content" => "## **How to make iced coffee**\n\nThis is the quickest route to a cold coffee on a warm day rich, creamy, and satisfying in the way that a well-made iced latte always is.\n\n### **You will need:**\n\n* A double espresso or a short, strong coffee.\n* Your choice of milk.\n* Ice.\n\nIf you don't have an espresso machine, you can find out how to make a short, strong coffee with a wide range of brewing methods in our blog article [here](https://www.pactcoffee.com/blog/espresso-at-home?srsltid=AfmBOooKfRJkWGPKKm-ZLwHHfspDjVXxukgB0GTy2M0N95gqHajKYVdA).\n\n### **Method:**\n\n* Brew a [double espresso](https://www.pactcoffee.com/brew-guides/espresso?srsltid=AfmBOoo9AFN8OF-YrQKcHRX0AqjtlQcAieq4B17y8BtQWf-zGGd8PaZ6) (or [strong coffee of your choice](http://google.com/url?q=https://www.pactcoffee.com/blog/espresso-at-home?srsltid%3DAfmBOooKfRJkWGPKKm-ZLwHHfspDjVXxukgB0GTy2M0N95gqHajKYVdA&sa=D&source=docs&ust=1779203026573462&usg=AOvVaw3bp5nC6Mkrt41M7PhjHtlN)).\n* Pour the coffee over half a glass of ice (expert tip: use ice made from frozen coffee to prevent your drink being too diluted).\n* Top up with milk and stir.\n* Enjoy your iced coffee."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1779203421/PDP_Summer-Sipping_Flash-Chill-Kit_290x290_fnikdb.jpg", "text" => "Japanese flash chilling coffee"}, {"type" => "md-block", "content" => "## **How to make Japanese flash chill iced coffee**\n\nIf you prefer your coffee black and want to taste the full character of what's in the bag, the sparkling acidity, the fruity notes, the clarity that a well-processed high-altitude bean can produce the Japanese flash chill method is worth learning.\n\nThe principle is simple: instead of brewing hot coffee and then chilling it down, you brew directly over ice. The extraction happens in the usual way, but the coffee chills the instant it lands, capturing the aromatic compounds before they can escape.\n\n### **You will need:**\n\n* [Hario V60](https://www.pactcoffee.com/brewing-equipment/hario-v60-clear-promo)\n* [](https://www.pactcoffee.com/brewing-equipment/hario-v60-clear-promo)Hario V60 filter\n* 30g medium-grind coffee\n* Ice\n\n### **Method:**\n\n* Fill a glass with ice cubes.\n* Put your V60 and V60 filter on top of the glass.\n* Add 30g medium-grind coffee to your V60.\n* Pour just off boiling water over your coffee slowly, in overlapping circles.\n* Repeat until your glass is full with iced coffee.\n\nFind our quick video tutorial [here](https://youtube.com/shorts/_spVXM__R40?feature=share)."}, {"type" => "quote-block", "text" => "The Japanese flash chill is the best method for making iced coffee. As the ice melts in the glass, it dilutes the coffee, so you want to double the amount of ground coffee you're using to get that strength of flavour.", "commenter" => "Will Corby, Pact's Director of Coffee, who has 21 years experience in speciality coffee."}, {"type" => "md-block", "content" => "Light and medium roasts are the best choice for this method they hold onto the bright, vivid acidity that flash chilling captures so well. \\\n\\\nA single-origin Rwandan or Kenyan, brewed this way, brings fascinating black-fruit flavours."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1779203417/25_07_Cold-Brew_Email-Images_1200x1078_pa2gjs.jpg", "text" => "Pouring cold brew coffee"}, {"type" => "md-block", "content" => "## **How to make cold brew coffee**\n\nCold brew is a different thing entirely not iced coffee in the conventional sense, but a slow, low-temperature extraction that produces a cup unlike anything made with hot water.\n\nWhere flash chilling relies on heat and speed, cold brew uses time instead of temperature. Grounds steep in cold water for an extended period (usually 12 to 24 hours) drawing out the sweeter, heavier compounds in the bean while leaving behind much of the brighter acidity.\n\nThe result is a smooth, naturally sweet, syrupy coffee with almost no perceived bitterness.\n\nTo find out how to make the perfect cold brew coffee at home, including brew ratios and steeping times, head to our dedicated [brew guide](https://www.pactcoffee.com/brew-guides/coldbrew?srsltid=AfmBOopnBMGpauBlsZhODaeuMpGyz81t-QjiKEZ1CwdCrbF5RxGPQPC9).\n\nIf you're wondering what the difference is between cold brew and iced coffee, we've got the full answer on [our cold brew vs iced coffee blog post](https://www.pactcoffee.com/blog/the-difference-between-cold-brew-and-iced-coffee?srsltid=AfmBOopWhL2G-GAK7x_GCz-SnbrNhZpq59znfEVlnqitzH8h8vY_8zkp)."}, {"type" => "md-block", "content" => "## **Which cold coffee is right for you?**\n\n**Choose classic iced coffee** if you love a rich, creamy drink and want something refreshing and satisfying with milk. It works with almost any brewing equipment and is an excellent showcase for medium and dark Brazilian and Colombian roasts.\n\n**Choose Japanese flash chill** if you drink your coffee black and want to taste the distinct character of the bean the jasmine, bergamot, or bright red berry notes that high-altitude African coffees are known for. It takes a little more attention, but the clarity in the cup is remarkable.\n\n**Choose cold brew** if you prefer a heavier, smoother, lower-acidity drink and don't mind planning ahead. Because cold water doesn't extract the lighter, brighter acids from the bean, cold brew is naturally mellow and sweet, and it keeps in the fridge for up to a week, which makes it a practical option for warm spells when you want something cold, ready to go."}, {"type" => "md-block", "content" => "#### **FAQs**\n\n**How do I make iced coffee without a machine?**\n\nMaking iced coffee without a machine is straightforward. Use a cafetire or an AeroPress to brew a short, concentrated coffee with roughly half your usual amount of water. Once brewed, pour it directly over a glass of ice to chill it instantly, then add milk if you like. The concentration compensates for the dilution from the ice, keeping the flavour bold and clear.\n\n**How do I make iced coffee at home without it tasting watery?**\n\nThe key is to brew stronger than usual either by using more coffee grounds, less water, or both. Pouring the hot concentrate directly over ice rather than leaving it to cool slowly also helps, as flash chilling locks in the aromatic oils before they can oxidise. Coffee ice cubes are worth making too: freeze leftover brewed coffee and use those in place of water ice so the drink stays full-flavoured to the last sip.\n\n**Can I store iced coffee in the fridge overnight?**\n\nCold brew keeps well in the fridge for up to a week and is well suited to making in batches. Hot-brewed iced coffee, however, is best made fresh. Once brewed coffee sits (even chilled!) it continues to oxidise, turning flat and woody over time. For the best results, flash chill it and drink it the same day.\n\n**Which roast works best for iced coffee?**\\\n\\\nIt depends on the method. Light and medium roasts are the natural choice for Japanese flash chill their bright, sparkling acidity comes through beautifully when captured quickly over ice. For classic iced coffee with milk, a medium or dark roast from Brazil works well, providing the chocolatey, rounded base that holds up against milk and ice. For cold brew, a medium roast tends to produce the most balanced result.\n\n**What is the difference between cold brew and iced coffee?**\n\nIced coffee is hot-brewed coffee that's chilled, either by flash chilling over ice or by cooling it down after brewing. Cold brew is made without heat at all grounds steep in cold water for 12 to 24 hours, producing a smoother, lower-acid, naturally sweet concentrate. The two taste quite different: iced coffee retains the brightness and complexity of a hot brew, while cold brew is heavier, mellower, and more syrupy.\n\nWant your coffee roasted fresh and delivered to your door? Explore Pact's range of 84+ point speciality coffees at [pactcoffee.com](http://pactcoffee.com) perfect for your iced coffee base, whatever method you use.\n\nNeed it today? Find our fresh coffee beans in the coffee aisle at Waitrose."}]" } , { "title" : "What are the health benefits of drinking coffee?", "category" : "Coffee break reading", "url" : "/blog/what-are-the-benefits-of-coffee", "date" : "17 June 2025", "author" : "Zell", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1639066081/benefitsofcoffee_voa24e.jpg", "content": "[{"content" => "For many, the day doesn't start until that first morning coffee is brewed and down the hatch. But aside from tasting great and providing us with some much-needed wake-up fuel, does coffee have any extra benefits? \n\nPlenty of studies make huge sweeping claims, and although we don't profess to be health experts, we are a curious bunch. So, we asked professional nutritionist and doctor, Ellie Busby of [Vojo Health](https://vojo.health/) and Dr Deborah Lee of [Dr Fox Online Pharmacy](https://www.doctorfox.co.uk/), to share their professional opinions on the benefits of coffee.\n\n![Coffee benefits](https://res.cloudinary.com/pactcoffee/image/upload/v1639066429/Coffeebenefitsjpg_fshqyj.jpg \"Coffee benefits\")\n\n## Benefit #1 - Improved cognitive function\n\nOne of coffee's main appeals is its ability to jump start your brain and body in the morning.\n\nEllie explains the science behind the caffeinated buzz, Caffeine increases your brain activity by inhibiting the activity of adenosine, the stuff which makes you feel tired, and triggers the release of stimulating neurotransmitters like noradrenaline and dopamine. All this reduces tiredness and makes you feel more alert.\n\n## Benefit #2 - Enhanced performance\n\nHow does caffeine drinking translate to real world performance? Ellie says, While caffeine is floating around in your brain it can lead to a short-term boost in brain function, improving mood, reaction time, general cognitive function and improved sport performance. \n\nThis last one does depend a lot on genetics, Ellie emphasises, but it's well known that for many athletes the caffeine in coffee is an important part of their routine, giving them an extra boost before a training session or event. \n\nDr Deborah Lee also indicates that, Caffeine has been shown to boost the metabolic rate and increase fat breakdown, thought to be due to its interactions with the sympathetic nervous system.\n\n## Benefit #3 - Lower risk of ailments\n\nDrinking coffee may reduce the risk of dementia, strokes and type 2 diabetes, a [recent study](https://vojo.health/coffee-for-cholesterol/) claims. \n\nEllie takes us through how the caffeine in coffee can play a role in preventing disease, It can reduce the risk of developing neurodegenerative disease due to chlorogenic acids and diterpene alcohols, which have many health benefits such as antioxidant and chemo-preventive effects. \n\nDr Deborah Lee also expresses caution, This is an observational study, which is observing a finding in a group of people it cannot prove causation. Also, protection was seen against stroke and dementia when drinking up to five cups of coffee per day. For those who drank more than this, the risk of stroke and dementia started to rise again. This means, moderation is required.\n\n## Benefit #4 - Antioxidants\n\nCaffeine is not the only element at play here, as research shows the naturally occurring antioxidants in coffee are good for your health also, There is some evidence that decaffeinated coffee can have benefits due to the antioxidant content, Ellie says, in fact, coffee provides more health-promoting antioxidants than fruits and vegetables combined in the typical Western diet! \n\nAntioxidants are substances that may protect your cells against free radicals, which are unstable molecules that are released in your body when you exercise, when your body breaks down food and when you're exposed to cigarette smoke - amongst other things. \n\nThese free radicals can damage your cells and are linked to heart disease, cancer and other ailments. Dr Deborah Lee adds, High coffee consumption is associated with an 18% lower risk of cancer.\n\n## Coffee and your genetic make-up\n\nThe effect coffee has on your health, whether good or bad, depends largely on your genes. Dr Deborah Lee says, Some people are slow metabolisers of coffee. You can find out if you've had a genetic test by looking at your CYP1A2 genotype. Your ADORA2A genotype can also tell you how sensitive you are to the caffeine or insomnia and anxiety risk. \n\nThere are lots of companies that now offer genetic testing to gain better insight into your health, so you can find out more about the impact caffeine personally has on you. But Ellie says, You can experiment on yourself without knowing your genes too - some people can have a coffee right before bed and sleep like a baby - others will be awake all night!\n\n## How many cups a day is best?\n\nA moderate amount of coffee is around 2-5 cups per day. Dr Deborah Lee says, In a 2017 study the risk of all-cause mortality was reduced by 17% in those drinking 3-4 cups of coffee per day. The largest benefits were seen in those who drank 3 cups per day. Ellie does not recommend going over that amount, Any more than that and the risks start to outweigh the benefits.\" \n\nThe risks of drinking too much coffee include disruption to your sleep cycle and an increase in anxiety, or even depression. Sensitivity to the caffeine in coffee varies from person to person, so you are the best judge of what is the right amount of coffee for you. \n\nIt's also good to be aware of the symptoms of *too much* caffeine, these include A fast heart rate, dizziness, headache, thirst, insomnia and diarrhoea. If you think you could be suffering the effects of too much caffeine, it's advisable to seek medical advice, Dr Deborah Lee says. \n\n## Why your brew method matters\n\nYour brew method can actually make a significant difference to the benefits of coffee too. \n\nThis is because coffee grounds that sit in hot water for longer can increase cholesterol over time. Ellie says, You want to brew coffee in a way in which the coffee grounds don't sit in the water for prolonged periods. This is when all the oils from the coffee beans become dispersed in the liquid. \n\nThis is because a brew method like a French Press continually passes water through the grounds, resulting in higher levels of cafestol a compound which can affect the body's ability to regulate cholesterol. Filter methods or espresso coffee have relatively lower levels, as the beverage is only passed through the grounds once. Most of the cafestol is left behind in the filter, no matter what the roast.\n\n## Further reading\n\nWe hope this has been an insightful look into the potential benefits of coffee. For more in-depth coffee knowledge, check out our blog on [Single Origin vs Espresso](https://www.pactcoffee.com/blog/single-origin-vs-blend-coffee) or for help choosing the right coffee for you, take a look [here](https://www.pactcoffee.com/blog/how-to-choose-the-right-coffee-for-you).", "type" => "md-block"}]" } , { "title" : "Caffeine and exercise: speaking with performance coach Chris Tombs", "category" : "Coffee break reading", "url" : "/blog/coffee-and-exercise", "date" : "17 June 2025", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1649076638/DSC07111_1_cxvub7.jpg", "content": "[{"content" => "This month, we're focussing on how caffeine can boost physical and mental performance for professional athletes and the occasional gym-goer alike. For many, a caffeine kick is vital before a workout. But there are plenty of questions surrounding the pre-training coffee.\n\nSo we spoke with performance coach and coffee enthusiast Chris Tombs, who has worked with some of the biggest names in Welsh rugby, about all things coffee and exercise.\n\n**Chris, thanks very much for joining us this month. Can you tell us a little bit about yourself?**\n\nI've been in performance sport for 25 years, predominantly in rugby, in England, Wales and the US. I've also worked with a couple of county cricket teams and a downhill mountain biker that was interesting!\n\nIf I didn't do that, I'd probably be owning and running a coffee shop. I had serious thoughts about it in lockdown! The pop-ups now seem very popular I'm talking about the boutique coffee stands I'm not keen on buying from the big names.\n\n**You've worked with some seriously impressive names, like former Wales Captain Sam Warburton what was your most rewarding job?**\n\nCardiff Blues was my most rewarding job from 2004 to 2013. I physically developed players there and prepared them for the rigours of rugby. I have worked with Sam since he was a kid. He did the work, of course, but I coached him for over ten years. He's technically now my boss at the [SW7 Academy](https://sw7academy.com/).\n\n**You were also head strength and conditioning coach for USA women. Do you have any tips on how to prevent injuries from home?**\n\nWeak muscles break the whole chain and cause injury. So make sure you work those that can go weak. Target the hamstrings, abs and muscles that you don't see in the mirror. Keep your hips and ankles moving. If any of these areas go weak, lower back pain is much more likely.\n\nSitting down for long periods is one of the worst things you can do. It's the fastest way to age and get lower back pain. Stand up desks are a great investment.\n\nI'm at the gym for midday because I don't want to sacrifice movement for desk time. Even if you're going to do nothing else, walk 10,000 steps a day. That's just 100 minutes a week, and it has unbelievable impacts on your health.\n\n**Let's talk coffee. Is it bad to drink caffeine before working out?**\n\nI'm a big advocate for caffeine as a supplement and a social good. Caffeine is one of the most highly researched ergogenic aids in the world. Whether you're an everyday athlete or a grandparent, the research and evidence for caffeine's performance enhancement is huge.\n\nCoffee is my drink of choice because of the social aspect. It's a connection thing and I have an awful lot of time for that. It gives me an instant pick me up which will carry over into the training session the alertness, cognitive benefits and the rest.\n\n**Is there a limit to the amount of coffee you should be drinking?**\n\nIt's down to milligrams per kilo of body weight. The International Society of Sports Nutrition says caffeine has been shown to improve exercise performance when consumed in doses of 36 mg per kg of body mass. But ultimately, it's also down to tolerance.\n\nIf you drink a lot of coffee, you can probably take a bit more. I've had six shots of coffee today already, and it's 10:45. I probably won't have more, though I'm done by midday. \n\nIt's generally agreed that healthy adults can consume about 300 400 mg of caffeine a day without adverse effects. And a double espresso before some exercise, for me, is going to be performance enhancing without a shadow of a doubt.\n\nNot only are the benefits of caffeine physiological; the reason cricketers and rugby players took it was because of cognitive benefits alertness, speed of reaction and the rest. Just make sure you cut off earlier in the day so you're not up all night.\n\n**And what are your thoughts on caffeine supplements, known as pre-workout'?**\n\nI wouldn't buy that. If you have a double shot of espresso at home, it's much more cost effective. My machine pops out a double shot for less than 50p. A scoop of pre-workout at a gym can cost as much as 3.\n\n**What's your home coffee set up?**\n\nSage Barista Pro is my machine of choice. I've also got a pour-over kit, a moka pot and a French press. It's a ritual! Saturday is pour-over, the moka pot is for Sunday, day-to-day is espresso, and I've got an AeroPress for the road.\n\nI'm taking my machine on next summer's camping trip. Why not? Everyone is going to pay me 2 for a coffee on the site. That'll cover the cost of the holiday!\n\n**And what's the ideal breakfast to go along with the coffee?**\n\nYou need protein, fat and carbs. It's that simple. I go for steak and eggs. Everyone says it sounds expensive, but if you get a croissant and a coffee from a high-street coffee shop, you'll spend 5. That's the same as the cost of steak and eggs.\n\nThis morning, though, I had avocado and poached egg with two thick slices of sourdough bread very millennial!\n\n**Finally, what's your connection with Will, our head of coffee?**\n\nI first met Will, it must have been in 2007, when he had a market stall by the Millennium Stadium in Cardiff. I'm sure all the famous Welsh rugby players of that era have had a coffee made by Will Corby!\n\nMy quest for good coffee never ends. Wherever in the world we are, I need to find a good coffee shop my wife hates it!\n\n**Chris Tombs is a professional strength and conditioning coach and performance consultant. He has worked in elite sport for over 20 years and is best known for the physical development of some of Welsh rugby's highest profile current players. [Find out more about Chris](http://www.christombs.com).**\n\n**If you are looking to begin to consume caffeine before exercise, Pact strongly advises that you consult a doctor first. Keep in mind that caffeine content varies widely, and too much can cause health problems.**", "type" => "md-block"}]" } , { "title" : "Do hot drinks actually cool you down in the summer?", "category" : "Did you know", "url" : "/blog/do-hot-drinks-cool-you-down-in-the-summer", "date" : "17 June 2025", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1689609490/website-d2c/assets/Brew%20Guides%202023/Updated%20hub%20images/posterframe_coldbrew.jpg", "content": "[{"content" => "### Key takeaways\n\n* Drinking a hot beverage triggers a sensory response that increases your sweat rate. If that sweat can evaporate freely, the heat lost through evaporation can outweigh the heat gained from the drink.\n* The critical variable is humidity. In dry conditions, the cooling effect is real. In humid conditions (a muggy London afternoon, for instance) it largely isn't.\n* The TRPV1 receptors in your mouth and throat detect heat and signal the brain to activate its cooling systems, producing a sweating response.\n* Caffeine is a mild diuretic, but the volume of water in a standard cup of coffee more than offsets it. Your morning brew isn't going to dehydrate you.\n* In dry heat, a clean filter coffee served warm is a reasonable choice. In humid heat, cold brew is the more sensible one.", "type" => "md-block"}, {"type" => "md-block", "content" => "When the sun finally arrives in the UK, the instinct is predictable. Iced coffee. Cold brew from the fridge. Something with ice cubes. The idea of standing over a pour-over in the middle of a heatwave isn't particularly popular.\n\nAcross North Africa, South Asia, and South America (some of the warmest inhabited regions on earth), hot drinks are a fixture of daily life regardless of the season. People who live in genuine heat drink hot tea and coffee throughout the day, and have done so for generations.\n\nIs this simply habit? Or is there something real in it?\n\nIt turns out there's genuine biology behind the idea with one important catch that makes the answer more interesting than a simple yes or no."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1746542330/website-d2c/assets/uploadedCMS/2025/05_06_cold_coffee/plp005_1530x1200_promo_cold_coffee.jpg", "text" => "Iced coffee and cold brew"}, {"type" => "md-block", "content" => "## **What happens to your body in the heat?**\n\nThe human body maintains its core temperature within a remarkably narrow range ([around 37C](https://www.nhsinform.scot/self-help-guides/self-help-guide-fever-in-adults/)), and it works hard to keep it there.\n\nWhen the temperature outside rises, the brain responds by initiating two primary cooling mechanisms. The first is vasodilation: blood vessels near the skin's surface widen, allowing heat to radiate outward. The second is sweating.\n\nSweat itself doesn't cool you down simply by sitting on your skin. The cooling happens through evaporation, a thermodynamic process in which liquid water absorbs heat energy as it transforms into vapour, carrying that heat away from the skin surface and into the surrounding air. \n\nThe more sweat that evaporates, the more heat is removed. It's an elegantly simple system, and in the right conditions, an extraordinarily effective one.\n\n## **Do hot drinks cool you down in summer?**\n\nThe short answer is: sometimes, and it depends entirely on the weather.\n\nWhen you drink something warm, the liquid makes contact with specialised nerve receptors in your mouth, tongue, and upper digestive tract, known as TRPV1 receptors, the same sensors that tell your brain when something is spicy.\n\nWhen these receptors detect heat, they send a signal to the brain: the temperature is rising, activate the cooling response.\n\nWhat's interesting is that the brain's reaction is disproportionate to the actual warmth of the liquid. It triggers a significant increase in sweat production, particularly around the face, neck, and torso, in response to a relatively small amount of heat input.\n\nIf that sweat evaporates efficiently, the heat removed through evaporation is greater than the heat introduced by the drink. The result is a net reduction in core body temperature. The hot drink has cooled you down."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1781602217/Iced_coffee_with_packaging_hand_pouring_milk_250_1200x800_1_dzpcd7.jpg", "text" => "Iced coffee made with Bourbon Cream Decaf pods - available in Waitrose and Ocado"}, {"type" => "md-block", "content" => "### Do hot drinks cool you down in the summer? The catch.\n\nThe science is sound but it only holds under one critical condition: the sweat has to be able to evaporate.\n\nIn dry, arid climates, this happens almost immediately. The air has plenty of capacity to absorb moisture, sweat evaporates as quickly as it forms, and the cooling effect is real and efficient.\n\nThis is why the habit of drinking hot beverages in warm weather is most deeply embedded in dry climates.\n\nBritish summers are a different matter. Humidity (the amount of moisture already present in the air) is frequently high enough to slow or prevent evaporation. When the air is already saturated, sweat can't evaporate freely. It stays on the skin, dampens your clothes, and does very little to cool you down.\n\nIn these conditions, drinking a hot coffee introduces thermal energy into your body without the compensating mechanism that would remove it.\n\nSo the practical answer to whether hot drinks cool you down in summer in the UK is: on a dry, breezy day, possibly.\n\nOn a muggy afternoon in London, probably not. In genuinely humid conditions, an iced coffee or cold brew is the more sensible choice and it's a more enjoyable one.\n\n### **Coffee and hydration in the heat: the diuretic question.**\n\nA common concern about drinking coffee in warm weather is dehydration. Caffeine is a mild diuretic it prompts the body to flush fluid slightly faster than it otherwise would and the worry is that this compounds the fluid loss of a hot day.\n\nBut the evidence is reassuring. The volume of water in a standard cup of coffee is more than sufficient to offset the mild diuretic effect of its caffeine content.\n\nStudies in sports science have consistently found that moderate coffee consumption contributes to daily fluid intake rather than working against it.\n\nThis doesn't mean coffee replaces water on a very hot day plain water should remain your primary source of hydration in extreme heat. But your morning brew isn't something to worry about on those grounds."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1781602705/2405PDPColdBrewBundleFazendaReisEditorial_kfwzf8.jpg", "text" => "Cold brewed Fazenda Reis"}, {"type" => "md-block", "content" => "### **What to drink and when.**\n\nOn a dry, warm day with low humidity and a breeze, a clean filter coffee served warm is a great choice. \n\nThe evaporative cooling mechanism can do its work, and a light-bodied, bright single-origin filter something from DRC or Rwanda, where the high altitude produces a naturally refreshing acidity sits particularly well in warm weather.\n\nOn a humid day, when the air is thick and evaporation is sluggish, cold brew is the better option. It's naturally lower in acidity, smooth, and deeply refreshing when served over ice. \n\n[It's also straightforward to make](https://www.pactcoffee.com/brew-guides/coldbrew?srsltid=AfmBOorAr-7RrhbeQrm0-MNQ5w76Mba_eIk79U-Lo-baW-OLzNURXtRA) in advance and keep in the fridge which is exactly where you want it when the temperature rises unexpectedly.\n\n### **The coffee worth brewing either way.**\n\n[Pact's Colombia Single Origin](https://www.waitrose.com/ecom/products/pact-coffee-colombia-single-origin-ground/942319-1-2?srsltid=AfmBOoqBChEzPMbfMVbp2K_VRfEHAd8DZvOapjHCGa1T1bXAeCmLOCT-) is now available in Waitrose stores nationwide and on waitrose.com. It's grown by the Mirtayu Women's Group three skilled producers based in the hills of Huila, one of Colombia's most respected speciality regions.\n\nIt has a smooth milk chocolate flavours alongside a clean, bright note of orange a profile that works beautifully as a warm filter coffee on a dry morning, and equally well steeped overnight and poured over ice when the weather calls for something cooler."}, {"type" => "md-block", "content" => "### **FAQs**\n\n**Do hot drinks cool you down in summer?**\n\nYes, under the right conditions. Drinking a warm beverage triggers the TRPV1 receptors in your mouth and throat, which signal the brain to increase sweat production.\n\nIf that sweat evaporates freely, as it does in dry, low-humidity conditions, the heat removed through evaporation outweighs the heat introduced by the drink, resulting in a net reduction in core body temperature. In humid conditions, where sweat can't evaporate efficiently, the effect doesn't work and a cold drink is the better choice.\n\n**Do hot drinks cool you down in the summer in the UK?**\n\nSometimes. On a dry, breezy day, the evaporative cooling mechanism can function effectively and a hot drink may genuinely help.\n\nOn a humid day (which describes much of a typical British summer!) the sweat produced in response to the warm drink can't evaporate into already-saturated air, meaning the cooling effect is lost.\n\nIn those conditions, cold brew or iced coffee is the more practical option.\n\n**Does drinking cold water make you hotter?**\n\nNot exactly, but it can slow your body's cooling response. Very cold water temporarily lowers your core temperature, which the brain may interpret as a signal to reduce sweat production, potentially reducing the efficiency of your natural cooling system.\n\nThe immediate relief is real, but the long-term effect on temperature regulation may be less helpful than it feels.\n\n**How hot does a drink need to be to trigger the cooling effect?**\n\nThe liquid doesn't need to be very hot. Any beverage served at around 50C to 60C (the temperature of a standard coffee or freshly brewed tea) is warm enough to activate the TRPV1 receptors and signal the brain to increase sweating, without any risk of discomfort.\n\n**Does coffee dehydrate you in hot weather?**\n\nCaffeine is a mild diuretic, but the volume of water in a standard cup of coffee more than compensates for this effect. Moderate coffee consumption contributes to your daily fluid intake rather than working against it.\n\nOn very hot days, water should remain your primary source of hydration, but your morning coffee isn't going to dehydrate you.\n\n**What is the best coffee to drink in hot weather?**\n\nIn dry conditions, a light or medium roast filter coffee served warm works well the clean, bright acidity of a high-altitude single origin is particularly refreshing.\n\nIn humid conditions, cold brew is the better option: naturally low in acidity, smooth, and easy to make in advance.\n\nOur [Colombia Single Origin](https://www.waitrose.com/ecom/products/pact-coffee-colombia-single-origin-ground/942319-1-2?srsltid=AfmBOoqBChEzPMbfMVbp2K_VRfEHAd8DZvOapjHCGa1T1bXAeCmLOCT-) works well as both brewed as a filter for a warm morning cup, or steeped overnight for a cold brew that's ready when you need it."}]" } , { "title" : "Meet N.L. Kombucha Low Caf our first-ever low-caf coffee", "category" : "Pact News", "url" : "/blog/meet-nl-kombucha-low-caf-our-first-ever-low-caf-coffee", "date" : "14 May 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1746789435/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/6838-section-1-1746788094.jpg", "content": "[{"type" => "md-block", "content" => "We're lucky to work with the best minds in the business. And Colombia's [Oscar Hernndez](https://www.pactcoffee.com/blog/oscar-hernandez) is right up there with the best of them.\n\nOscar's coffees are among the most exciting in the world of speciality coffee a term reserved for the highest-grade coffee. We value each batch on quality, traceability, and sustainability and Oscar ticks every box. But even with his outstanding reputation, this latest crop left us speechless.\n\nIt's our first-ever low-caf coffee. And it's the first kombucha-processed coffee we've ever come across. So, while it's low in caffeine, it's full throttle in flavour.\n\nWe're talking notes of vibrant mandarin and violet. Notes that you'd rarely if ever associate with a low-caffeine coffee.\n\nSo, how is this possible?"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1746789435/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/6839-section-2-1746788094.jpg", "text" => "Oscar Hernndez isone of speciality coffee's most renowned coffee producers."}, {"type" => "md-block", "content" => "**Fermented with kombucha**\n\nThe Los Nogales estate is a high-altitude coffee lab. Every detail is dialled in to push flavour to the absolute max. This low-caf coffee starts with a traditional washed process where the fruit surrounding the coffee bean is removed and then the beans are thoroughly washed before drying.\n\nBut then things take a bold turn.\n\nOscar adds kombucha yeasts during fermentation a natural process that happens when sugars in the coffee cherry break down and interact with microorganisms. By introducing kombucha cultures, Oscar slows the release of caffeine while developing a strikingly complex flavour profile.\n\nIn short, carefully selected yeasts amplify specific notes, from fruit to florals, while temperature-controlled fermentation ensures balance and consistency.\n\nAt Los Nogales, everything down to the microorganisms are handpicked to achieve very specific flavours. The result is a progressive drinking experience like no other, and we're the first to bring it to the UK."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1747039065/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/6840-section-3-1746805969.jpg", "text" => "Expect bright mandarin and delicate violet notes."}, {"type" => "md-block", "content" => "**What are the [tasting notes](https://www.pactcoffee.com/blog/flavour-profiles-explained)?**\n\nExpect a silky, fruit-forward cup with real depth. Bright mandarin citrus leads the way, followed by delicate violet florals and the comforting sweetness of baked fruit.\n\nThe acidity is smooth and rounded think orange zest without the sharpness while the mouthfeel is soft and luxurious. It's complex and layered with a clean finish that lasts just long enough.\n\nThere's limited availability, and lots like this don't hang around for long. So make sure you don't miss out on this one-of-a-kind experience!\n\nExplore L.N. Kombucha Low Caf [here](https://www.pactcoffee.com/coffees/ln-kobucha-lowcaf)."}]" } , { "title" : "What are the benefits of a speciality coffee subscription in the UK", "category" : "Coffee break reading", "url" : "/blog/what-are-the-benefits-of-a-speciality-coffee-subscription-in-the-UK", "date" : "15 April 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1744718373/Christmas24_Lifestyle_CleverDripper_nobag_nroxln.jpg", "content": "[{"type" => "md-block", "content" => "### Key takeaways\n\n* Coffee subscriptions deliver freshly roasted coffee to your door on a schedule that suits you.\n* The best UK coffee subscriptions focus on freshness, quality sourcing, and convenience.\n* Taste everything from rare single-origin coffees to everyday favourite blends with curated flavour profiles from the world's best growers and growing regions.\n* Pact Coffee's speciality coffee subscription is known for roasting to order, offering exceptional flexibility, and working directly with farmers to pay better prices.\n* Subscriptions offer cafe-quality brews at home for a fraction of the price of a daily takeaway."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1744718531/Post_Envelope_Letterbox-5_ylevk5.jpg", "text" => "A speciality coffee subscription's a service that delivers freshly roasted speciality coffee to your home on a regular schedule that suits you."}, {"type" => "md-block", "content" => "## What is a speciality coffee subscription?\n\nA speciality coffee subscription's a service that delivers freshly roasted speciality coffee to your home on a regular schedule that suits you. Coffee that's been carefully sourced from speciality coffee growers, and roasted to order.\n\nMost services allow you to customise your delivery, choosing:\n\n* Wholebean or a ground coffee subscription.\n* Preferred roast style or flavour profile.\n* Delivery frequency (weekly, bi-weekly, or monthly).\n\nFor many coffee drinkers in the UK, an online coffee subscription has become the easiest way to enjoy consistently high-quality coffee at home."}, {"type" => "md-block", "content" => "## What are the benefits of a home coffee subscription?\n\n### 1. Guaranteed freshness\n\nOne of the biggest advantages of a coffee bean subscription is freshness.\\\n\\\nIn Allegra's 2025 Coffee at Home Report', 78.8% of people ranked freshness as important' or very important'. While a lot of coffee can sit for weeks or months before reaching your kitchen, a speciality coffee subscription is typically roasted to order and shipped shortly afterwards.\\\n\\\nAt Pact, for example, we roast coffee in small batches and ship within a day of roasting. This means you receive beans at their most vibrant, allowing you to taste the sweetness, acidity, and character of each origin, as the grower intended.\n\n### 2. Better quality coffee\n\nThe best coffee subscription services focus on speciality-grade coffee.\\\n\\\nFor a coffee to be considered speciality', it has to score at least 80 points or above on the 100-point scale used by the Speciality Coffee Association. Scores are based on aroma, flavour, acidity, body, balance, sweetness, and the absence of defects. These are strict standards for flavour, traceability, and production quality.\\\n\\\nThis often means:\n\n1. Single-origin coffees with distinctive flavour profiles.\n2. Traceable supply chains.\n3. Exposure to smaller farms and more carefully processed lots.\n\nIt's something that people in the UK rate very highly, too. 84.7% of people rating flavour profile as important when considering what represents high-quality coffee at home, according to Allegra's 2025 Coffee at Home Report. Every delivery becomes a window to explore how origin, altitude, grower skill, and roasting influence flavour.\n\n### 3. Convenience without compromise\n\nRunning out of coffee can be frustrating especially if your morning ritual depends on it. A coffee subscription solves that problem. You can set your preferred delivery frequency based on how much coffee you drink a day, and then the coffee arrives right when you need it.\\\n\\\n[Research by Open PR](https://www.openpr.com/news/4028990/coffee-subscription-market-to-grow-at-11-1-cagr-to-reach-usd) shows that consumers who shifted from cafs to home brewing during COVID have continued to favour convenient home delivery. Recent researchalso has found that flexibility features (e.g. skip, pause, or bring forward) are linked to [22% more people continuing their subscription](https://www.marketgrowthreports.com/market-reports/coffee-subscription-service-market-113011), highlighting the need for services to work around consumer lifestyles.\\\n\\\nThe best coffee subscriptions in the UK certainly cater to this audience. Typical features will include:\n\n* Adjustable delivery schedules.\n* Easy pause or skip options.\n* Choice of grind size for your brewing method.\n* Quick reorders if you run low.\\\n \\\n For example, with a Pact subscription, you can do all of the above in your account area with ease. Within a few clicks, you can ASAP' your order so your next coffee arrives the next working day. You can change your order to something new, or go back to an old favourite. You can also push your order if you've still got plenty of your favourite coffee left.\n\n### 4. Effortless discovery of global flavours\n\nA UK trend report noted that [over 50% of consumers want global tastes without leaving home](https://www.dephna.com/insights/food-trends-2024-uk/), linking global flavours to an athome travel experience.\\\n\\\nA coffee subscription is a convenient ticket to that global adventure, introducing you to:\n\n* Coffee growing origins with unique climates that create distinct profiles.\n* Different processing methods (washed, natural, honey) that influence flavour.\n* Seasonal harvests that change throughout the year.\\\n \\\n Many of the best coffee subscription services curate selections to help customers explore coffee gradually moving from familiar flavours into more adventurous ones.\\\n \\\n With a Pact subscription, one delivery you might be sipping a bold, chocolatey blend from Brazil and Colombia. The next, a honey-processed micro-lot from the Democratic Republic of Congo with notes of fresh raspberry and cream.\\\n \\\n If you're interested in how an origin's climate and temperature influences your favourite cup of coffee, you can [read about it here](https://www.pactcoffee.com/blog/how-climate-and-temperature-shapes-your-favourite-cup-of-coffee).\n\n### 5. Better value for money\n\nAnother benefit of a coffee subscription is that it often offers better value for money than:\n\n* buying coffee one bag at a time, and\n* purchasing a takeaway coffee.\n\nMany speciality coffee roasters offer a discounted price for subscribers because regular deliveries allow them to plan roasting schedules and reduce packaging and logistics costs. These savings are often passed on to subscribers.\\\n\\\nFor example, with a coffee bean subscription, you may receive:\n\n* Lower prices per bag compared to one-off purchases.\n* Free or reduced shipping.\n* Early access to limited edition coffees.\n\nWhen you compare the cost of a monthly coffee subscription in the UK to buying coffee shop drinks every day, the difference becomes even clearer. A high-quality coffee subscription can deliver caf-quality coffee at home for a fraction of the price of takeaway drinks.\\\n\\\nThe [average cost of a standard takeaway coffee](https://bakeryinfo.co.uk/foodservice/greggs-beats-major-coffee-chains-on-price-of-hot-drinks/699415.article#:~:text=Full%20screen-,Coffee%20shop%20chain,%C2%A3) across all UK chains now sits at around 3.35 to 3.76. With milk-based drinks (like lattes and cappuccinos), that then frequently exceeds 4.00.\\\n\\\nWith a Pact coffee subscription, you'll pay anything between 54p (House plan) to 60p (Select plan) or 78p (Micro-lot plan) per cup in a 250g bag. This goes down even further with 500g and kilo bags.\\\n\\\nThis represents a potential saving of over 800 per year for a daily coffee drinker.\n\n### 6. Support more ethical coffee sourcing\n\nQuality coffee and ethical sourcing often go hand in hand.\\\n\\\nMany speciality roasters build long-term relationships with growers and cooperatives. This approach often called [direct trade](https://www.pactcoffee.com/blog/fairer-than-fairtrade-2021?srsltid=AfmBOop-eeUojA8CeXjXJ9cq8gZP9PYIHMuuq5RhEhLzCx7xmt4Y7HXM) allows roasters to pay higher prices for higher quality coffee.\\\n\\\nAt Pact Coffee, coffee is sourced directly from the world's best growers and cooperatives, helping farmers receive prosperous prices for their work.\\\n\\\nFor customers, this means your monthly coffee subscription UK can contribute to a more resilient coffee supply chain, and more sustainable world."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1744718866/Rakers_Processing_Farm_Coffee-14_gqagqo.jpg", "text" => "6. At Pact Coffee, coffee is sourced directly from the world's best growers and cooperatives, helping farmers receive prosperous prices for their work."}, {"type" => "md-block", "content" => "## Is a coffee subscription worth it?\n\n[Most consumers do not plan to cut subscriptions in the near term](https://clusters.uk.com/articles/subscriptions-predicted-to-stay-strong-in-2025/) (80% expect to maintain or increase), and already put aside a substantial monthly budget to recurring services.\n\nA coffee subscription is one of the easiest ways to upgrade your daily brew, and removes the potential guesswork and admin from buying coffee, replacing it with:\n\n* Fresher beans.\n* Better flavour.\n* Greater convenience.\n* Continuous discovery.\n* Better value for money."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1744110805/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/3971-section-2-1744110767.jpg", "text" => "* The best coffee subscription UK services typically offer freshly roasted beans, flexible delivery schedules, and transparent sourcing."}, {"type" => "md-block", "content" => "### Subscribe today and start your speciality coffee journey\n\nWhether you love tasting new coffees and want to experience the most exciting speciality coffees in the world, or want the same delicious speciality-grade roast all day, every day, we have a subscription plan for you. \n\nDiscover our House, Select, and Micro-lot [subscription plans](https://www.pactcoffee.com/coffee-plans/signup/step-1) and start your speciality coffee journey today."}, {"type" => "md-block", "content" => "## Frequently asked questions\n\n### What is the best coffee subscription in the UK?\n\nThe best coffee subscription UK services typically offer freshly roasted beans, flexible delivery schedules, and transparent sourcing. Look for roasters that specialise in speciality coffee and roast in small batches.\n\n### Are coffee subscriptions good value for money?\n\nYes. Many coffee subscriptions offer discounted prices compared to one-off purchases, along with perks like free delivery or early access to limited coffees. Brewing coffee at home with a coffee bean subscription is also much cheaper than buying coffee from cafs every day.\n\n### Can I buy a coffee subscriptions as a gift in the UK?\n\nYes. Many roasters offer a coffee gift subscription UK option where you can purchase a fixed number of deliveries for someone else. It's a popular gift for coffee lovers who enjoy discovering new beans. You can [buy a Pact gift subscription here](https://www.pactcoffee.com/gifts/coffees/step-1).\n\n### Can I get ground coffee in a subscription?\n\nYes. Many services offer a ground coffee subscription, allowing you to choose the grind size for your brewing method, such as cafetire, filter, or espresso machine. You can find your perfect [ground coffee subscription here.](https://www.pactcoffee.com/coffee-plans/signup/step-1)\n\n### How often should coffee be delivered in a subscription?\n\nMost people choose weekly, fortnightly, or monthly coffee subscription UK deliveries depending on how much coffee they drink.\n\nDoes a coffee subscription still help support farmers?Many speciality roasters use direct relationships with farmers and pay higher prices for high-quality coffee, helping improve sustainability in the coffee supply chain.\n\n### Does a coffee subscription still help support farmers?\n\nMany speciality roasters use direct relationships with farmers and pay higher prices for high-quality coffee, helping improve sustainability in the coffee supply chain. You can [read our Impact Report here](https://www.pactcoffee.com/our-impact)."}]" } , { "title" : "Speciality coffee explained: how altitude shapes your coffee's flavour", "category" : "Coffee break reading", "url" : "/blog/speciality-coffee-explained-how-altitude-shapes-your-coffees-flavour", "date" : "08 April 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1744102643/Serta%CC%83o_Farm_Brazil-3_du3phl.jpg", "content": "[{"type" => "md-block", "content" => "If you've ever noticed that some speciality coffees taste bright and fruity while others are rich and chocolatey, altitude is one of the main reasons why. The elevation at which coffee is grown measured in metres above sea level' (MASL) has a massive impact on its flavour, body, and acidity.\n\nBut why does elevation matter so much, and how does it affect the coffee in your cup? Let's dive in."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1744102524/Mauricio_Giraldo_3_davusu.jpg", "text" => "As altitudes increase, the air gets cooler, which slows down the growth of coffee cherries."}, {"type" => "md-block", "content" => "### The science behind altitude and coffee\n\nCoffee plants grow best in warm, tropical climates. But they also need cooler temperatures to help them develop their best flavours.\n\nAs altitudes increase, the air gets cooler, which slows down the growth of coffee cherries. This extended ripening period allows the beans to develop more complex sugars and acids resulting in brighter, fruitier, and more nuanced flavours.\n\nThink of it like aging a fine wine or slow-cooking a stew: the extra time makes all the difference."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1744102678/Planalto_Farm_Brazil-44_mfjkmn.jpg", "text" => "Coffee grown at low altitudes is great for espresso-based beverages"}, {"type" => "md-block", "content" => "### Low-altitude coffee (below 1,000 MASL)\n\nCoffee grown at lower altitudes tends to develop more quickly due to warmer temperatures. This results in beans with lower acidity and a heavier body often smooth, nutty, and chocolatey making them great for [espresso-based beverages](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso) or those who prefer a milder, easy-drinking cup of filter coffee."}, {"type" => "md-block", "content" => "### Mid-altitude coffee (1,000-1,800 MASL)\n\nAt mid-range elevations, coffee cherries mature more slowly, balancing acidity with sweetness. Coffees from this range often have a well-rounded body and more complex flavour notes that are both rich and fruity. Think hints of caramel and brown sugar or notes of berries and stone fruit.\n\nMany speciality coffees come from this altitude range and make for great [espresso](https://www.pactcoffee.com/coffees/la-lemania-espresso), [pour-over](https://www.pactcoffee.com/coffees/la-esmeralda-filter), or cold brew coffees alike."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1696239490/Bourbon_Cream_Espresso_Pods_Origin_1_mbmo6g.jpg", "text" => "High altitude coffees are famous for their complexity, clarity, and vibrant tasting notes."}, {"type" => "md-block", "content" => "### High-altitude coffee (1,800 MASL and above)\n\nAt high altitudes, you find the most interesting coffees. The cooler climate forces beans to grow super-slowly. Developing bright acidity, floral aromatics, and crisp fruit flavours. They're famous for their complexity, clarity, and vibrant tasting notes. \n\nThink lighter, tea-like characteristics like citrus, berries, floral, and jasmine. With these coffees, you're bang on track for a cracking [pour-over](https://www.pactcoffee.com/coffees/nogales-121b) experience!"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1696240177/Microlot_200g_Ground_Coffee_dw0dl4.jpg", "text" => "The next time you look for a coffee on our menu, check the altitude and use it as your roadmap to finding your perfect cup."}, {"type" => "md-block", "content" => "### Why altitude matters for your brew\n\nUltimately, there's no best' altitude (spoiler alert!). Yes, higher-altitude coffees are often prized in the speciality coffee world because they offer more intricate flavours. But that doesn't mean lower-altitude coffees aren't worth drinking. Because they totally are. Sometimes, you just want a comforting, smooth, chocolatey cup, right?\n\nBut, understanding altitude will help you choose the coffee that suits your taste preferences best. As a rule of thumb, if you\n\n* crave something [rich and cosy](https://www.pactcoffee.com/coffees/fazenda-reis), go for low-altitude.\n* want something [smooth and balanced](https://www.pactcoffee.com/coffees/smooth-balanced-coffees), mid-altitude is your match.\n* fancy a bold, [fruit-forward experience](https://www.pactcoffee.com/coffees/el-rubi), high-altitude will deliver the goods.\n\nThe next time you look for a coffee on our menu, check the altitude and use it as your roadmap to finding your perfect cup. Or, better yet, try a few side by side and taste the difference yourself in real time!"}]" } , { "title" : "Why is coffee more expensive?", "category" : "Pact News", "url" : "/blog/why-are-coffee-prices-rising-key-factors-behind-the-surge-and-what-it-means-for-you", "date" : "28 February 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1740752295/Picker_Brazil_Planalto_ydme7t.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* Between November 2024 and February 2025, the price of green (unroasted) coffee rose by 80% on the commodity market. \n\n\n* This was due to climate change, demand growing faster than supply, and short harvests in the world's biggest coffee-producing countries. \n\n\n* High prices are good news for many growers, who will be paid above the cost of production for their crop, but many are seeing less abundant harvests. \n\n\n* As the commodity price dips, as it has in winter 2026, it's vital that we stop buying from the commodity market and form personal, mutually beneficial relationships with growers."}, {"type" => "md-block", "content" => "## Why is coffee more expensive?\n\nIf you love coffee, you might have noticed that prices are climbing. At a rapid, unprecedented rate. Maybe your go-to bag of beans costs a little more. Perhaps you've heard talk of rising costs in the industry.\n\nIt's important to state that this isn't a small, temporary shift it's a big moment for coffee, and it's affecting everyone from farmers to roasters to coffee drinkers like you.\n\nSo, what's going on? Why is this actually good news for coffee growers? And what does this mean for you?"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1740752434/_DSC1859_ayqmuq.jpg", "text" => "As the climate changes, extreme weather is making it harder to grow coffee."}, {"type" => "md-block", "content" => "## The reasons behind more expensive coffee\n\n### Climate change is a big problem\n\nCoffee plants are fussy. Arabica, in particular, needs just the right temperature, altitude, and rainfall to thrive. But as the climate changes, extreme weather is making it harder to grow coffee.\n\nFor example, Brazil has faced severe droughts and frosts in recent years, drastically reducing yields. Many other origins around the world are also experiencing erratic rainfall, which affects both the quantity and quality of their coffee beans. With less coffee available, prices naturally rise.\n\n### Demand is growing faster than supply\n\nMore people than ever are drinking coffee, with speciality coffee booming as more drinkers seek better-quality, ethically sourced beans.\n\nEmerging markets, particularly in Asia, are seeing a surge in coffee consumption as more people embrace the coffee culture we've become accustomed to. Countries like China and India, with their massive populations, are becoming major players in the global coffee market.\n\nWith that in mind, coffee production is cyclical, with alternating years of high and low yields. When a low-yield year coincides with other challenges, such as extreme weather or logistical bottlenecks, the result is a significant supply shortage.\n\nThis means competition for the best lots is fiercer than ever pushing prices even higher.\n\n### Brazil and Vietnam are producing less\n\nBrazil and Vietnam are two of the biggest coffee producers in the world. Which means the rest of the industry tends to follow in their footsteps. So, when their crops struggle, the whole coffee market feels it.\n\nIn Brazil, as previously stated, extreme weather events have devastated Arabica crops, while rising production costs and currency fluctuations have squeezed farmers' profits. Vietnam, the leading Robusta producer, has struggled with labour shortages and logistical bottlenecks made worse by the pandemic.\n\nWhile we don't sell Robusta, because it's become more expensive, more roasters are happy to pay extra for Arabica coffee as it's a big leap in quality for a smaller jump in price.\n\nThese disruptions have reduced yields, tightened supplies, and forced buyers to compete for limited stocks. This has made good coffee even harder to come by and has driven prices up worldwide.\n\n### The cost of growing and transporting coffee is up\n\nFor producers, coffee isn't just about growing beans. Growers have to pay for labour, equipment, and fertiliser. Once the coffee is harvested, it has to be transported, often across the world.\n\nThe global coffee supply chain has faced unprecedented disruptions in recent years, as a result of the pandemic, geopolitical tensions effectively blocking the Suez Canal, severe drought restricting transit through the Panama Canal, and more. This leads to a significant increase in transportation costs.\n\nWe've also seen labour shortages, wage increases (a good thing for workers), shipping delays, and increased transportation costs. These factors, mixed with inflation, have made every step more expensive.\n\n### Market speculation is driving prices higher\n\nCoffee is traded as a commodity and its price is influenced by speculation, currency fluctuations, and global economics. For instance, when the Brazilian real weakens against the US dollar, Brazilian farmers may hold back their coffee to sell at a better price later, reducing immediate supply and driving up costs.\n\nAdditionally, investors and traders often speculate on future price movements, which can lead to volatility in the market. These fluctuations can lead to price increases, especially during periods of uncertainty. Right now, we're seeing huge uncertainty in the market and lots of predictions being bet on."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1740752589/Truck_Planalto_Brazil_xqskev.jpg", "text" => "Many farmers worldwide are seeing less abundant harvests as a direct result of climate change, already impacted by crop disease, pests, and erratic weather conditions."}, {"type" => "md-block", "content" => "## What this means for growers\n\nThe good news is that, on the whole, high prices mean growers are being paid more for their work.\\\n\\\nHistorically, coffee growers have been some of the most underpaid workers in the global supply chain. Because the traditional coffee trade we call it 'Big Coffee' has long prioritised its own low costs and high margins, driving prices paid to growers down to unsustainable levels.\n\nMany smallholder growers worldwide have lived in poverty as a result, earning far below a living wage.\n\nBut now, everyone buying coffee is led by the high commodity-market price to pay growers significantly more than even the Fairtrade base price. And this will make its way into the pockets of farmers, their families, and communities.\n\nThat said, it's important to note that many growers worldwide are seeing less abundant harvests as a direct result of climate change, already impacted by crop disease, pests, and erratic weather conditions.\n\nLess coffee to sell means they're making even less money than they were before, regardless of these higher prices. It's vital that we as the coffee industry collectively act to do everything we can to mitigate the effects of climate change."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1740752719/DSC07454_ssw8tc.jpg", "text" => "Jos Ramone Collazos and our Director of Coffee, Will Corby"}, {"type" => "md-block", "content" => "## How does this affect Pact?\n\nWe source directly from the grower to completely skip the commodity market. But the commodity market price still dictates the price we pay, to some extent.\n\nBefore this year, we regularly paid growers around three times the commodity market's average. But when the market is at a historic high (like right now), we're not going to stand in a grower's way to make a potentially life-changing sum.\n\nInstead, we're paying them at least what they can make on the commodity market right now, and in many cases, even more.\n\nWe'll continue to pay them truly premium prices for truly outstanding coffee when the market inevitably drops again, and Big Coffee' companies revert to paying as little as possible."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1740752928/Copy_of_Roasting_coffee_team_grindhouse_Pact_beans_23_of_47_zwbjbc.jpg", "text" => "Roasting in process at the Pact roastery"}, {"type" => "md-block", "content" => "## What this means for you\n\nAs a coffee drinker, this means you'll see prices rise.\n\nThe price of green (unroasted) coffee has risen significantly by 80% since November 2024 due to all of these reasons we've mentioned in this article. Inflation also means energy, wages, transport, and packaging have become more expensive, and this all has an impact on the final cost of roasted beans.\n\nIn order to continue bringing you the best coffee and staying true to our values of fairness and quality, we've had to make the difficult decision to adjust the prices of our coffee.\\\n\\\nWe know price increases are never welcome, but this means we can keep giving you truly superb coffee while staying true to our values.\\\n\\\nYour support helps secure a fairer future for farmers and guarantees you the best coffee, always freshly roasted and ethically sourced."}, {"type" => "md-block", "content" => "### Q&A\n\n**Why is coffee more expensive?**\n\nCoffee is more expensive due to a combination of climate change causing extreme weather, such as droughts and frosts in Brazil, and rising global demand outstripping supply. Higher costs for labor, transportation, and fertiliser, along with market speculation, have also driven prices up.\n\n**Is this good news for coffee growers?**\n\nGenerally, yes, as higher commodity prices mean many farmers are finally being paid significantly more than the Fairtrade base price for their work. But for some, these gains are offset by climate change causing smaller harvests, which can still lead to a decrease in overall income.\n\n**Is a cup of coffee becoming more expensive in the UK?**\n\nYes, these increasing costs are having a knock-on effect both in supermarkets and in high-street cafs. This means that the cost difference between standard coffee and speciality-grade coffee is less than ever before, making it cheaper than ever to upgrade to a better cup."}]" } , { "title" : "The new era for Congolese coffee with the Best of Congo competition", "category" : "Pact News", "url" : "/blog/entering-the-new-era-for-congolese-coffee-with-the-best-of-congo-competition", "date" : "18 February 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1739889231/CheBumba_DRC_1000x700_vrzfin.jpg", "content": "[{"type" => "md-block", "content" => "Big things are happening in the Democratic Republic of Congo (DRC). The first-ever Best of Congo competition just wrapped up, and it's already making waves. We've known for a little while that the Congo is producing some of the best coffee in the world, and the global coffee scene is on the brink of discovering it, too."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1739889231/DRC_Muungano_Farmers_1000x700_hkwlme.jpg", "text" => "If you've tasted any of our coffees from the Lake Kivu region, you'll know the incredible standard of quality its climate produces."}, {"type" => "md-block", "content" => "### A trailblazing competition for cooperatives\n\nThe Best of Congo was all about spotlighting the country's top coffee producers and giving them the recognition they deserve. Ten co-operatives from the Lake Kivu region went head-to-head, submitting their finest micro-lots to be cupped, judged, and scored by coffee professional panels in both London and Goma.\n\nIf you've tasted any of our coffees from the Lake Kivu region, you'll know the incredible standard of quality its climate produces. And the results were mind-blowing.\n\nThe winning coffee from Muungano Cooperative scored an incredible 85.63 points (out of 100), securing the top spot. But the bigger picture is that this competition proved that Congo's speciality coffee game is one to be reckoned with."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1739889398/DSC01390_azlbcg.jpg", "text" => "For years, Congolese coffee has been one of the industry's best-kept secrets."}, {"type" => "md-block", "content" => "### Why this matters\n\nFor years, Congolese coffee has been one of the industry's best-kept secrets. Farmers have been growing incredible coffee in challenging conditions, often without access to the infrastructure or markets that would allow their beans to shine on the world stage.\n\nThis competition is changing that narrative. It's connecting producers with roasters and raising the value of Congolese coffee. Proving that this origin is worth watching.\n\nAt the silent auction that followed the competition, every coffee sold at or above the reserve price of $7 per kilo a massive win for producers. And with buyers lining up for these micro-lots, this is just the beginning."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1739889231/Muungano_Image_vukpaf.psd", "text" => "We're beyond excited to announce that after a fierce bidding war we've just released the winning coffee from Muungano as a limited edition."}, {"type" => "md-block", "content" => "### Muungano: a coffee worth celebrating\n\nWe're beyond excited to announce that after a fierce bidding war we've just released the winning coffee from Muungano as a limited edition. It's a coffee that tells a story of resilience, passion, and peak craftsmanship. If you've never tasted our Congolese coffee before, this is your chance to experience one of the best the country has to offer.\n\nThe Best of Congo competition is building a future for Congolese producers. Elevating the country's reputation in speciality coffee and making sure these exceptional coffees get the recognition (and the prices) they deserve.\n\nCongo is stepping into the speciality coffee spotlight, and trust us you don't want to miss out on it."}]" } , { "title" : "'Extended fermentation' explained", "category" : "Did you know", "url" : "/blog/extended-fermentation-explained", "date" : "17 January 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1737367218/DSC_0104_2_vkuinp.jpg", "content": "[{"type" => "md-block", "content" => "If you've ever sipped on a cup of coffee that's boasted tropical fruit flavours, a juicy acidity, or more unexpected wine-like notes, you've likely encountered extended fermentation a coffee processing method that's gained a reputation for its unique and unforgettable flavour profiles.\n\nBut what is it, how does it work, and what makes it so special for your morning brew? Let's break it down."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1737367800/20210223_182547_2_ossjyn.jpg", "text" => "Entire crops can be lost during the extended fermentation process due to its high-risk nature."}, {"type" => "md-block", "content" => "### What is extended fermentation?\n\nExtended fermentation is a coffee processing method that stretches out the natural fermentation period during coffee production.\n\nIt's a high-risk process where coffee beans are fermented for longer than usual. Entire crops can be lost if even slightly mismanaged. But, if performed successfully, it'll bring out deeper, more complex flavours. Pushing boundaries and creating a coffee that's as vibrant as it is layered.\n\nFarmers manipulate environmental factors like temperature, humidity, and oxygen levels to slow down the fermentation process. This could involve methods such as:\n\n#### 1. Removing oxygen (anaerobic fermentation) to control microbe activity.\n\nIn some cases, farmers remove oxygen from the fermentation environment, creating what's called an anaerobic (oxygen-free) setting.\n\nImagine sealing the coffee cherries in an airtight container, like a tank or barrel. Without oxygen, specific microbes (like certain bacteria and yeast) thrive while others are suppressed. These microbes influence flavour development, often leading to coffee with clean, vibrant, and sometimes fruity or wine-like notes.\n\nBy controlling oxygen levels, farmers can steer the fermentation process in a particular direction, unlocking flavours that might not emerge in a typical, oxygen-rich environment.\n\n#### 2. Cold fermenting to slow down chemical reactions.\n\nTemperature plays a big role in fermentation. When farmers ferment coffee at cooler temperatures by placing the beans in a refrigerated space or fermenting during colder nights they slow down the entire process.\n\nIt's a bit like keeping food fresh in a fridge. The same principle applies here. Slower fermentation allows the beans to develop more intricate and balanced flavours without rushing through the process.\n\nThis technique often creates a coffee with delicate sweetness, refined acidity, and complex flavour layers.\n\nCold fermenting gives farmers more control, making it easier to avoid over-fermentation or unpleasant, sharp notes.\n\n#### 3. Partially drying the coffee during fermentation for added complexity.\n\nSome farmers partially dry the coffee cherries partway through fermentation before completing the process.\n\nHere, coffee cherries dry in the sun for a short period, locking in some of the fruity sugars, before fermentation continues. The partial drying changes how the microbes interact with the beans, adding depth and complexity to the final flavours.\n\nThis method often results in coffee with rich, syrupy sweetness and a fuller body, making it stand out from more traditionally processed beans."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_png/v1603457442/https://media.pactcoffee.com/images/uploads/farmer/8/washedprocess1.jpg", "text" => "The extended time in fermentation allows beans to absorb more flavour, making each batch distinct."}, {"type" => "md-block", "content" => "### A type of washed process\n\nExtended fermentation typically falls under the umbrella of washed coffee processing, a method where coffee is fermented and washed to remove the mucilage, and then dried. The extended time in fermentation allows beans to absorb more flavour, making each batch distinct.\n\n### The challenges of extended fermentation\n\nThis method isn't for the faint of heart. Extended fermentation requires serious precision and close monitoring to avoid pitfalls like:\n\n* over-fermentation, which can lead to unpleasant vinegary flavours,\n* alcoholic notes, which may overpower the coffee's natural characteristics, and\n* inconsistency, as replicating results can be difficult due to environmental variability.\n\nFor farmers, it's a high-stakes game, but the rewards can be well worth the effort."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1706269895/50_50_Roastery_1680x900_sjyrqx.jpg", "text" => "Extended fermentation coffee is often produced in small batches, making it a rare find on coffee menus."}, {"type" => "md-block", "content" => "### What makes extended fermentation coffee so special?\n\nThe extended fermentation process amplifies the coffee's natural flavour notes. Resulting in a coffee that's layered and nuanced. You might taste floral sweetness, tropical fruits, bright citrus, or even rich, wine-like characteristics.\n\nAnd because it's risky and labour-intensive, extended fermentation coffee is often produced in small batches, making it a rare find on coffee menus."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1737369356/V60_1000x700_nnzstz.jpg", "text" => "Brew with a V60/pour-over or AeroPress to highlight the intricate flavours of the extended fermentation process."}, {"type" => "md-block", "content" => "### How to enjoy extended fermentation coffee\n\nTo taste the complexity of extended-fermentation coffee, consider these tips:\n\n* Brewing methods: Brew with a V60/pour-over or AeroPress to highlight its intricate flavours.\n* Taste notes: Look for flavour descriptions on the bag producers often highlight the unique characteristics of these coffees.\n* Experiment and share: Try different brew ratios and techniques to unlock the full potential of the beans.\n\nExtended fermentation takes you to the highest peaks of speciality coffee. Where farmers go to great extents to bring something extraordinary to your cup. So, if you see extended fermentation' on one of our coffees, you're really in for a treat."}]" } , { "title" : "The best home coffee gear to invest in now and keep forever", "category" : "Coffee break reading", "url" : "/blog/the-best-home-coffee-gear-to-invest-in-now-and-keep-forever", "date" : "06 January 2025", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1689603066/website-d2c/assets/Brew%20Guides%202023/AeroPress/PosterFrame_AeroPress.jpg", "content": "[{"type" => "md-block", "content" => "Nothing beats brewing coffee at home. Especially when you get your hands on a freshly roasted bag of beans. But to get that coffee to really knock your socks off, you need the right tools.\n\nDurable, high-quality coffee gear doesn't have to break the bank. And we're going to explain how once you have the following gear, you're set for life."}, {"type" => "md-block", "content" => "### Why investing in durable coffee gear matters\n\nWhen you invest in high-quality, long-lasting coffee equipment, you're committing to better coffee and sustainable living. Tools that are designed to last, under any condition, reduce your waste and save you money over time.\n\nDurable coffee gear also takes your brewing experience to a new level. Making it easier to experiment with new methods and refine your favourite recipes. Plus, top brewers mean fewer replacements, better precision, and less impact on the environment.\n\nSo, get your hands on one (or more!) of these"}, {"type" => "image-block", "text" => "The V60's cone shape and spiral ridges ensure optimal water flow and even coffee extraction.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1647881192/website-d2c/assets/kopi/v60_2.jpg"}, {"type" => "md-block", "content" => "### 1. The plastic V60 pour-over dripper\n\nThe [V60 pour-over coffee maker](https://www.pactcoffee.com/brewing-equipment/hario-v60-brew-kit-plastic) is a must-have for any home coffee drinker. Its cone shape and spiral ridges ensure optimal water flow and even coffee extraction, giving you a balanced cup every time.\n\nIn our opinion, it's the best manual pour-over coffee maker out there. It's an affordable coffee brewing tool that's lightweight, durable, and perfect for beginners and seasoned pros alike. Meaning you can brew with confidence for as long as you have coffee in your cupboard."}, {"type" => "image-block", "text" => "The gooseneck kettle's long, narrow spout allows for controlled, precise pouring, which is essential for an even extraction when brewing great pour-over coffee.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1689609491/website-d2c/assets/Brew%20Guides%202023/Updated%20hub%20images/posterframe_v60.jpg"}, {"type" => "md-block", "content" => "### 2. A stainless steel gooseneck coffee kettle\n\nA gooseneck kettle is a real game-changer when it comes to precision brewing. Its long, narrow spout allows for controlled, precise pouring, which is essential for an even extraction when brewing great pour-over coffee.\n\nA stainless steel gooseneck coffee kettle is durable and versatile. It resists rust, handles heat with ease, and (if you opt for a more budget-friendly stovetop kettle) works on most stovetops, including induction. A well-made gooseneck kettle looks fantastic in any kitchen setting and will be your brewing companion for years."}, {"type" => "image-block", "text" => "A digital coffee scale is key to unlocking the best flavours in your beans and reducing your coffee waste.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1736157480/2310PDPBundlesFelicitaArcScalesEditorial_tduhqp.jpg"}, {"type" => "md-block", "content" => "### 3. A digital coffee scale\n\nIf you're serious about coffee, a [digital coffee scale](https://www.pactcoffee.com/brewing-equipment/felicita-arc-scales) is non-negotiable. It makes sure you always get the correct coffee-to-water ratio, which is key to unlocking the best flavours in your beans and reducing your coffee waste.\n\nLook for a precise coffee scale with a built-in timer and water-resistant design. That way, whether you're making a cafetire, AeroPress, or pour-over coffee, your brewing process will get consistent results. It also doubles up as a great scale for baking just saying."}, {"type" => "image-block", "text" => "Choose a durable coffee grinder with adjustable settings to suit your brewing method, from espresso and moka pot to cold brew.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1736157731/2404PDPFellowOpusConicalBurrGrinderEditorial_1_cu42w1.jpg"}, {"type" => "md-block", "content" => "### 4. A metal burr grinder\n\nFreshly ground coffee is the cornerstone of any great brew. And a [burr grinder](https://www.pactcoffee.com/coffee-grinders/sage-smart-grinder-1kg-coffee) is the best way to achieve a consistent grind size. Unlike blade grinders, which chop beans unevenly, burr grinders crush them to a uniform size, improving flavour extraction.\n\nChoose a durable coffee grinder with adjustable settings to suit your brewing method, from espresso and/or moka pot to cold brew. For long-term use, opt for a grinder with replaceable metal burrs to extend its lifespan."}, {"type" => "image-block", "text" => "Brew espresso-style coffee, a smooth cold brew, and everything in between with the AeroPress coffee maker.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1587024180/website-d2c/assets/uploadedCMS/aeropress-stir.png"}, {"type" => "md-block", "content" => "### 5. The AeroPress coffee maker\n\nThe [AeroPress coffee maker](https://www.pactcoffee.com/brewing-equipment/aeropress-coffee-maker)is a modern-day marvel in speciality coffee. This compact tool can brew espresso-style coffee, a smooth cold brew, and everything in between. Its BPA-free plastic design is lightweight, travel-friendly, and virtually unbreakable.\n\nIt's perfect for adventurers and homebodies alike and delivers consistent, high-quality coffee in just a few minutes. Whether you're in the comfort of home, desperate for a good coffee in an airport, or deep in the wilderness."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1736158006/EditorialChristmasHardwareFellowCarterMoveMug_2_utpu0t.jpg", "text" => "A double-walled stainless steel coffee mug keeps your drink at the perfect temperature for hours, whether it's hot coffee or a chilled cold brew."}, {"type" => "md-block", "content" => "### 6. A double-walled stainless steel mug\n\nAny great cup of coffee deserves an equally great mug. A double-walled stainless steel coffee mug keeps your drink at the perfect temperature for hours, whether it's hot coffee or a chilled cold brew.\n\nThese mugs are eco-friendly and built to last, resisting dents, stains, and wear over time. They're a perfect companion for your morning routine or an outdoor adventure."}]" } , { "title" : "Everything you need to know about brewing ratios", "category" : "Coffee break reading", "url" : "/blog/everything-you-need-to-know-about-brewing-ratios", "date" : "12 December 2024", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1733912438/V60_BourbonCream_1000x700_jszfrr.jpg", "content": "[{"type" => "md-block", "content" => "Brewing ratios are simple yet powerful formulas that determine the strength, flavour, and overall quality of your coffee. So, understanding them will really help you improve your coffee game whether you're a beginner or a seasoned home barista.\n\n**In this guide, we'll cover:**\n\n* **What brewing ratios are and why they matter.**\n* **How to use brewing ratios for different coffee methods.**\n* **Tips to master brewing ratios for consistently great coffee.**"}, {"type" => "image-block", "text" => "A brewing ratio is the relationship between the amount of coffee and water you use. ", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1733912571/2410PDPFellowTallyScalesEditorial_smr6jx.jpg"}, {"type" => "md-block", "content" => "### What are brewing ratios?\n\nA brewing ratio is the relationship between the amount of coffee and water you use. It's typically expressed as a ratio, like 1:15, meaning one gram of coffee for every 15 grams (or millilitres) of water. This simple formula lays the foundation for a balanced coffee that's packed with flavour.\n\nRatios vary depending on your brewing method and personal taste. Two common brewing ratios are:\n\n* 1:15, and\n* 1:17\n\nThese are the most popular brewing ratios and a great starting point for most brewing methods. They produce coffee with a balanced strength and flavour.\n\n* 1:15 results in a slightly stronger, fuller-bodied cup.\n* 1:17 offers a lighter, more delicate flavour."}, {"type" => "image-block", "text" => "For a V60, start with 15g of coffee to 250g of water for a single cup.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1733912724/EditorialHarioV60BuonoDripKettleBlack1_dg5lna.jpg"}, {"type" => "md-block", "content" => "### Typical brewing ratios by method\n\n* Pour-over (e.g., V60)\\\n Go for a 1:15 to 1:17 ratio for clarity and brightness. Start with 15g of coffee to 250g of water for a single cup.\n* Cafetire: 1:12 to 1:15 for a bold, full-bodied brew. Try 30g of coffee to 360g of water for two servings.\n* Espresso: 1:2 to 1:3 for a rich, concentrated shot. A typical espresso might use 18g of coffee for a 36g shot.\n* Cold brew: 1:8 to 1:10 for smooth, low-acidity coffee. Use 100g of coffee to 800g of water for a single batch.\n\n### Why brewing ratios matter\n\n* Balance: The right ratio prevents your coffee from being too bitter (over-extracted) or too weak (under-extracted).\n* Reproducibility: Once you find your perfect ratio, you can recreate your favourite cup every time.\n* Adaptability: Brewing ratios allow you to tailor your coffee to suit different brewing methods and personal preferences.\n\nBasically, brewing ratios are the key to consistency. They ensure that your coffee tastes great every time. Eliminating guesswork and frustration. Saving you time!"}, {"type" => "image-block", "text" => "Start with freshly roasted coffee beans to maximise flavour.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1733913086/PACT_SPRING_FEB24_HIGHRES-40_x589hh.jpg"}, {"type" => "md-block", "content" => "### How to use brewing ratios\n\nHere's a step-by-step guide to help you get started:\n\n**1. Start with freshly roasted beans**\n\nThe quality of your coffee starts with the beans. Always use freshly roasted coffee to maximise flavour.\n\n**2. Weigh your coffee and water**\n\nPrecision is key when working with brewing ratios. Use a digital scale to measure your coffee and water accurately.\n\n**3. Adjust your ratio for taste**\n\nOnce you've brewed your coffee, give it a swirl, and get sipping. If it tastes too strong, try a higher ratio like 1:17. If it's too weak, reduce the water slightly.\n\n**4. Mind your grind size**\n\nEach brewing method requires a specific grind size, which affects extraction and how well your brewing ratio works:\n\n* Coarse: think cafetire and cold brew.\n* Medium: think drip coffee or pour-over.\n* Fine: think moka pot or espresso.\n\n**5. Monitor your brew time**\n\nThe brewing ratio works best when paired with the right brew time. For instance:\n\n* Cafetire: 4-5 minutes\n* Pour-over: 3-4 minutes\n* Espresso: 25-30 seconds\n* Cold brew: 12-24 hours\n\n**6. Keep your water quality in check**\n\nWater makes up 98% of your coffee. Use filtered water and heat it to 195-205F (90-96C) for optimal extraction."}, {"type" => "image-block", "text" => "Don't be afraid to experiment. Try different ratios, brewing methods, and beans to discover what works best for you.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1733913214/4EditorialPDPChristmasBundleFellowPourOverDrip_jnbrjc.jpg"}, {"type" => "md-block", "content" => "### Troubleshooting brewing ratios\n\nEven with a solid brewing ratio, you might run into issues. Here's how to fix them:\n\n* Coffee tastes too weak? Try a lower ratio, like 1:15, or use a finer grind to slow down extraction.\n* Coffee tastes too strong or bitter? Increase the ratio to 1:17, or use a coarser grind to speed up extraction.\n* Inconsistent results? Double-check your scale and grind size for accuracy.\n\n### Experiment to find your perfect ratio\n\nWhile 1:15 to 1:17 ratios are a great starting point, coffee is deeply subjective. Don't be afraid to experiment. Try different ratios, brewing methods, and beans to discover what works best for you.\n\nFor example\n\n* Prefer a stronger morning brew? Opt for a 1:14 ratio.\n* Love a lighter, tea-like cup? Go for 1:18.\n\nThe beauty of brewing ratios is that they're flexible you can adapt them to match your unique taste."}, {"type" => "image-block", "text" => "Understanding brewing ratios is the first step to consistently great coffee.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1733913325/EditorialChristmasBundle250CoffeeAeropressClear_ddiavt.jpg"}, {"type" => "md-block", "content" => "### Brewing ratios are the key to better coffee\n\nWhether you're brewing with a cafetire, a V60 pour-over, or experimenting with a cold brew, understanding brewing ratios is the first step to consistently great coffee. By starting with a simple 1:15 ratio and adjusting based on your method and preferences, you can craft a cup that's uniquely yours.\n\nWith this knowledge, you'll no longer be at the mercy of guesswork. Instead, you'll have the confidence to make every cup memorable."}]" } , { "title" : "The ultimate coffee lover Christmas gift guide", "category" : "Coffee break reading", "url" : "/blog/the-ultimate-coffee-lover-christmas-gift-guide", "date" : "29 October 2024", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1762182620/GiftVouchersPLPPromoTileMobile_o9dceb.jpg", "content": "[{"type" => "md-block", "content" => "If there's one small mercy in the slow drift toward Christmas, it's the calm that comes from being ready before the real rush begins. A few thoughtful choices now, wrapped with care, can soften the season in ways we often forget to make time for.\n\nSo we've gathered a handful of ideas for the coffee people in your life tools, treats, and well-made pieces that help coffee taste a little better, or feel a little more personal."}, {"type" => "image-block", "text" => " The Christmas Espresso Selection Box leans into the season with rich chocolate tones, a thread of orange sweetness, a warmth that feels closer to candlelight than spice.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1759486348/website-d2c/assets/uploadedCMS/2025/2025%20Christmas/Nav%20Tiles/NavTileSelectionBox.jpg"}, {"type" => "md-block", "content" => "### **01. For the espresso aficionado**\n\nSome people greet the morning only after their first espresso never before. For them, the pleasure lies in exactness: the grind just right, the pour steady, the cup warm.\n\nA [Christmas Espresso Selection Box](https://www.pactcoffee.com/christmas/christmas-coffee-espresso) is a gentle way to help them explore new flavours without straying too far from the drink they know best. It leans into the season without ever tipping into novelty: rich chocolate tones, a thread of orange sweetness, a warmth that feels closer to candlelight than spice.\\\n\\\nThe [Sage Barista Express Impress](https://www.pactcoffee.com/christmas/sage-barista-express-impress-bundle) brings an ease to tamping and brewing that takes the pressure out of precision. There's a steadiness to it. The temperature holds where it should, the steam wand has enough power to shape good milk foam, and once it's dialled in, the machine rewards with espresso that tastes full, balanced, and far more considered than the morning rush usually allows.\n\nIt's not a showpiece though it looks good but a companion for people who want to make better coffee simply, patiently, and well.\\\n\\\nAnd for something quietly beautiful, the [Pact Barista Standard Oak Tamper](https://www.pactcoffee.com/brewing-equipment/pact-oak-tamper-51) adds a little weight and warmth to the morning ritual. Oak feels right in the hand: warm, slightly textured, with a reassuring weight that presses you into the moment. It's a quiet upgrade, a simple object that makes the ritual feel more grounded and the espresso more honest."}, {"type" => "image-slider-block", "name" => "For-the-holiday-host", "images" => [{"link" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1729851700/Espresso-Martini-34_1_nkexpx.jpg"}, {"link" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1729851744/Espresso-Martini-35_1_kswyjr.jpg"}, {"link" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1729851785/Espresso-Martini-20_fszadb.jpg"}, {"link" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1729851829/Espresso-Martini-08_sqxmyk.jpg"}]}, {"type" => "md-block", "content" => "### **02. For the holidays' host**\n\nThere's always someone who lights up at the chance to bring people together a kitchen full of friends, a bottle uncorked, a cocktail shaker rattling against the night.\n\nOur [Espresso Martini Kit](https://www.pactcoffee.com/christmas/espresso-martini-kit) folds the familiar into the festive. The [Pact Espresso Liqueur](https://www.pactcoffee.com/christmas/pact-coffee-espresso-liqueur) brings an irresistible blend of smoothness and rich, intense flavour enough to sip on its own. The Absolut minis are just the right size for late-evening experiments. And a few Pact beans scattered on top make the whole drink feel celebratory. No espresso machine needed, just curiosity and a willingness to play."}, {"type" => "image-block", "text" => "The V60 and Christmas Coffee is the best entry point for people new to coffee: straightforward, forgiving, and full of fruit-bright flavours.", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1760361446/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/2957-section-2-1759917722.jpg"}, {"type" => "md-block", "content" => "### **03. For the budding home barista**\n\nThere's a particular joy in those first weeks of learning to brew your own coffee well the quiet trial and error, the sudden moments when everything tastes brighter than expected.\n\nA [V60 and Christmas Coffee](https://www.pactcoffee.com/christmas/v60-and-christmas-coffee) set is an inviting entry point: straightforward, forgiving, and full of fruit-bright flavours. The [AeroPress and Christmas Coffee](https://www.pactcoffee.com/christmas/aeropress-original-gift-set) set travels lightly, slipping into backpacks and glove compartments, ready for coffee made in borrowed kitchens or quiet corners of campsites. And because freshness is half the battle, an [airtight container](https://www.pactcoffee.com/brewing-equipment/airscape-canister) is a small kindness that makes a genuine difference."}, {"type" => "image-block", "text" => "The Fellow Carter Move Mug is perfect for anyone looking to lock in their favourite speciality coffee flavours on the road.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1729852863/EditorialChristmasHardwareFellowCarterMoveMug_1_xpyxof.jpg"}, {"type" => "md-block", "content" => "### **04. For the one with all the gear**\n\nEvery family has one: the person who reads grind charts for fun, who weighs their beans on a scale precise enough for jewellers, who already owns the things you didn't know existed.\n\nEven so, there are pieces that still surprise. The [Fellow Opus Grinder](https://www.pactcoffee.com/christmas/fellow-opus-grinder-bundle) set is reliable in a way that reassures even the most particular brewer, and its clean lines bring a quiet order to the counter. The [Carter Move Mug](https://www.pactcoffee.com/brewing-equipment/fellow-carter-move-mug-12oz-black) locks in aroma and warmth with a satisfying finality. And for those who love a polished ritual, the [Fellow Aiden Precision Coffee Maker](https://www.pactcoffee.com/christmas/fellow-aiden-precision-coffee-maker-bundle) is the kind of gift that says, I know you love coffee. I know you care about how it tastes. Here's something that helps you make it exactly the way you mean it. And that's a very generous, careful thing to give."}, {"type" => "image-block", "text" => "The Fellow Aiden Precision Coffee Maker has the look and feel to dazzle even the most notable coffee drinker.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1729852987/1EditorialFellowAidenCoffeeMaker2_goiolj.jpg"}, {"type" => "md-block", "content" => "### **05. For the pour-over perfectionist**\n\nThere's a certain type of coffee drinker who treats brewing like a slow morning meditation water spiralling over fresh grounds, the gentle bloom, the patient wait. For them, every detail matters.\n\nThe [Fellow Aiden Precision Coffee Maker](https://www.pactcoffee.com/christmas/fellow-aiden-precision-coffee-maker-bundle) is everything that person could ever wish for. Its charm lies in how quietly capable it is. It heats water to exactly where it needs to be, showers the grounds evenly, and lets you brew anything from a single thoughtful cup to a pot for a slow Sunday morning. \n\nYou can follow its guided presets or wander off on your own, adjusting bloom and temperature as curiosity allows. Everything about it feels from the removable tank to the thermal carafe giving you coffee that's clearer, sweeter, and somehow more *intentional* with every brew."}, {"type" => "md-block", "content" => "Looking for even more Christmas gift inspiration? You can shop our [entire Christmas range here](https://www.pactcoffee.com/christmas/all)!"}]" } , { "title" : "The complete guide to recycling espresso grounds: sustainable ways to reuse your coffee waste.", "category" : "How tos", "url" : "/blog/how-to-recycle-coffee-grounds", "date" : "29 July 2024", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1722247835/Coffee_Product_Ground_4_tdsc3b.tiff", "content": "[{"content" => "## **Key takeaways**\n\n* Spent espresso grounds retain nitrogen, potassium, and magnesium even after extraction making them genuinely useful for gardens, skincare, and home deodorising, rather than landfill.\n* Used coffee grounds are close to pH-neutral. The acids that make fresh coffee acidic are extracted into the cup during brewing, not left behind in the puck.\n* Don't add wet grounds directly to soil their residual caffeine can inhibit plant growth. Add them to a compost heap instead, mixed with carbon-rich material in a roughly 1:2 ratio.\n* Dry your grounds thoroughly before using them in skincare or as a deodoriser. Wet grounds stored in a sealed container will develop mold within days.\n* Ground espresso has a finer, denser particle structure than filter grounds, which makes spent espresso pucks particularly effective for composting, exfoliating, and absorbing odours.", "type" => "md-block"}, {"type" => "md-block", "content" => "Every morning, a ritual plays out in kitchens across the UK. The machine runs, the shot pulls, the cup fills. And then, the spent puck gets knocked into the bin.\n\nIt's an easy habit to fall into. But it's worth pausing for a moment, because what's left in that portafilter after extraction isn't waste in the conventional sense. Spent espresso grounds still contain nitrogen, potassium, magnesium, and a range of organic compounds that have real and practical uses in the garden, in a skincare routine, and around the kitchen.\n\nWhen organic material, like coffee grounds, ends up in general waste and gets buried in landfill without access to oxygen, it breaks down anaerobically, producing methane a greenhouse gas considerably more potent than CO2. Diverting grounds from that fate doesn't require much effort. It just requires knowing what to do with them.\n\nHere's everything worth knowing about how to recycle coffee grounds, and why it's easier than most people expect.\n\n## What is the difference between filter coffee grounds and espresso grounds?\n\nBefore getting into the practical uses, it helps to understand what makes ground espresso different from the waste left by a filter brew because the physical structure of the material affects how well each method works.\n\nEspresso uses an exceptionally fine grind, calibrated to create even resistance against high-pressure water extraction. When that fine ground espresso is packed into a portafilter and nine bars of pressure are applied, it forms a tightly compressed puck. The pressure extracts the soluble oils and sugars into the shot, but leaves behind the structural cellulose, insoluble fibre, and bound nitrogen.\n\nBecause espresso is ground so finely, the total surface area of the spent material is considerably larger than that of coarser filter grounds. That vast surface area is what makes spent espresso pucks particularly effective at absorbing odours, exfoliating skin gently, and breaking down quickly in a compost heap.\n\nFilter grounds work well for all the same purposes they're just slightly less concentrated in their effect."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1587024206/website-d2c/assets/uploadedCMS/espresso-grind.png", "text" => "Grinding for espresso"}, {"type" => "md-block", "content" => "## How to reuse coffee grounds in the garden.\n\nComposting is the most straightforward way to recycle coffee grounds and the most beneficial for the environment. But there's one common mistake worth avoiding first.\n\nTipping wet, fresh grounds directly onto soil or around the base of plants isn't always a good idea. Fresh grounds retain trace amounts of residual caffeine, which the coffee plant uses naturally as a growth inhibitor to suppress competing root systems nearby. \n\nApplied in quantity directly to soil, wet grounds can also form a hydrophobic layer that blocks water from penetrating to the roots beneath.\n\nThe better approach is the compost heap.\n\nIn composting terms, coffee grounds are classified as a green a nitrogen-rich material, despite their brown colour. To create the right biological balance, mix your spent grounds with carbon-rich brown materials like dry autumn leaves, shredded cardboard, or straw in a roughly 1:2 ratio (grounds to brown material). \n\nThe microorganisms and earthworms in a well-managed compost heap thrive on this combination. The grounds speed up decomposition, helping the pile maintain the internal temperature needed to break material down into rich, nutrient-dense humus.\n\nOne more thing worth knowing: used coffee grounds are virtually pH-neutral. The acids that make fresh coffee acidic are water-soluble and extracted into the cup during brewing. What's left in the puck is close to neutral, which means there's no risk of acidifying your soil by composting grounds regularly."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1781278631/https://media.pactcoffee.com/images/uploads/product/576/pdp2604tuttifruttiespressolifestyle1__1_.jpg", "text" => "Coffee fine-ground for espresso"}, {"type" => "md-block", "content" => "## How to reuse coffee grounds as a body scrub.\n\nThe fine, uniform texture of spent espresso grounds makes them a genuinely effective exfoliant gentle enough for regular use, and free from the synthetic microplastics found in many commercial scrubs.\n\nSpent grounds also contain topical antioxidants and ferulic acid, which help protect skin cells against environmental stressors. The physical action of the grind polishes away dead skin cells without the micro-tears that harsher exfoliants can cause.\n\nBefore using grounds on skin, they need to be completely dry. Spread the spent puck thinly on a baking sheet and leave it somewhere well-ventilated until all the moisture has gone. This step matters wet grounds stored in a sealed jar will develop mold within a few days.\n\n**A simple coffee ground body scrub:**\n\n* One cup of bone-dry espresso grounds.\n* Half a cup of melted coconut oil or sweet almond oil.\n* Half a cup of fine brown sugar or pink Himalayan salt.\n* Five to ten drops of essential oil: sweet orange, peppermint, or rosemary all work well.\n\nCombine the dry grounds with the oil in a bowl, then mix in the sugar or salt and the essential oil until everything is evenly combined. \n\nMassage onto skin in gentle circular motions before rinsing with warm water. Store any leftovers in a sealed jar in a cool, dry place and use within two weeks."}, {"type" => "md-block", "content" => "### How to prepare ground coffee waste as a natural deodoriser.\n\nCoffee is highly porous. During roasting, millions of microscopic pockets form within the bean's cellular structure the same property that causes fresh coffee to absorb surrounding odours so readily when left unsealed in a kitchen. Spent grounds retain this porosity, and you can put it to work.\n\nDry grounds contain a high concentration of nitrogen, which interacts with carbon compounds in the air to neutralise volatile sulphurous odours, rather than simply masking them.\n\n**To use as a fridge or cupboard deodoriser:**\n\nDry your spent espresso puck thoroughly on a flat tray. Once completely dry, pour the grounds into an open jar, small ramekin, or breathable mesh sachet and place it at the back of the fridge, inside a cupboard, or in a shoe storage area. Replace the grounds every two to three weeks.\n\n**For hands after cooking:**\n\nKeep a small bowl of dry grounds next to the kitchen sink. After chopping garlic, dicing onions, or handling fish, rub a tablespoon of grounds between your palms with a splash of warm water and rinse. The grounds scrub away the residual oils mechanically while neutralising the smell more effectively, in most cases, than soap alone."}, {"type" => "md-block", "content" => "### How to make recycling coffee grounds a habit.\n\nThe practical challenge isn't just knowing what to do with spent grounds, but also making sure they don't end up in the bin before you get around to using them.\n\nThe simplest fix is a small countertop caddy with a lid, placed next to the espresso machine or knock-box. It keeps the grounds separate from general food waste, uncontaminated, and ready to use. \n\nEmpty it into the compost heap every few days, or set aside a portion for drying when you want to use them for skincare or deodorising.\n\nIf your household produces more grounds than your garden or routine can absorb, local allotments, community gardens, and urban farming collectives are often happy to take clean bulk donations for large-scale composting. \n\nA quick search for composting initiatives in your area will usually turn up somewhere that can use them."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1775566223/coffee-automatic-from-machine-with-ground-coffee_oluorc.jpg", "text" => "Fine espresso grounds"}, {"type" => "md-block", "content" => "### The coffee behind the routine.\n\nSustainability in coffee starts long before the grounds hit the counter. It begins with how the coffee is grown, who grows it, and whether the price paid for it reflects the quality of their work.\n\nAt Pact, we form long-term relationships with the world's best growers. Because we work directly with them, and skip the traditional, convoluted supply chain, we know it's 100% sustainably grown.\\\n\\\nStart a Pact subscription and [get 25% off your first two orders](https://www.pactcoffee.com/coffee-plans/signup-b/step-1orders:). \n\n### **FAQs**\n\n**Are coffee grounds good for the garden?**\n\nYes, but with one important caveat: don't add wet, fresh grounds directly to soil. The residual caffeine can inhibit plant growth, and a thick layer of wet grounds can form a water-resistant barrier.\n\nAdd them to a compost heap instead, mixed with carbon-rich brown materials, like cardboard or dry leaves, in a 1:2 ratio. Composted grounds break down into nutrient-rich humus that's genuinely beneficial for soil health.\n\n**Are used coffee grounds acidic?**\n\nNo. Fresh coffee is acidic, but the water-soluble acids extract into the brewed cup during brewing. Spent grounds are almost pH-neutral, which means composting them regularly won't acidify your soil.\n\n**Can I reuse coffee grounds on my skin?**\n\nYes. Dried espresso grounds make an effective natural exfoliant. The fine, uniform particle size gently removes dead skin cells without the micro-tears caused by harsher scrubs, and spent grounds contain antioxidants that may offer some topical benefit.\n\nAlways dry the grounds completely before use to prevent mold, and combine with a carrier oil, like coconut or almond oil, for a simple body scrub.\n\n**How do I use coffee grounds to remove smells?**\n\nDry your spent grounds thoroughly, then place them in an open container in the fridge, a cupboard, or a shoe storage area.\n\nThe nitrogen in the grounds neutralises volatile sulphurous odours, rather than masking them. Replace every two to three weeks. Dry grounds kept by the kitchen sink also work well for removing garlic, onion, and fish smells from hands after cooking.\n\n**What is the difference between espresso grounds and filter coffee grounds for reuse?**\n\nBoth work well for composting, skincare, and deodorising. Espresso is ground more finely than filter coffee, which gives it a larger total surface area, making spent espresso pucks particularly effective at absorbing odours and exfoliating gently.\n\nFilter grounds work for the same purposes, just with a slightly less concentrated effect.\n\n**How should I collect and store coffee grounds for reuse?**\n\nA small countertop caddy with a lid, placed next to your machine or knock-box, is the most practical solution.\n\nIt keeps grounds separate from general food waste and uncontaminated. For skincare or deodorising use, spread the grounds on a flat tray and allow them to dry completely in a well-ventilated space before storing in a sealed jar. Use within two weeks once dried.\n\n*Looking for a coffee worth brewing (and composting!) every morning? Find Pact's [Colombia Single Origin](https://www.waitrose.com/ecom/products/pact-coffee-colombia-single-origin-ground/942319-1-2?srsltid=AfmBOoqotzLX8QQtrKI7ucVFm6fgI8G2VJa8yRt7oVPnjUIn0MxggHot) in the coffee aisle at Waitrose, or explore the full range at [pactcoffee.com](https://www.pactcoffee.com/coffees/all).*"}]" } , { "title" : "The difference between cold brew and iced coffee", "category" : "Did you know", "url" : "/blog/the-difference-between-cold-brew-and-iced-coffee", "date" : "23 July 2024", "author" : "Beau", "author_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_thumb,g_face,h_60,w_60/f_jpg/v1715941254/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/4361-section-2-1715936225.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1720091500/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/4340-section-2-1720090908.jpg", "content": "[{"type" => "md-block", "content" => "What's the difference between a cold brew and an iced coffee? At face value, they sound similar, but with just a little digging you'll find some differences that can significantly influence your cup of coffee.\n\nWith this guide, you'll be able to tell all the differences between the two and get a better idea as to which drink best suits you and your needs at home."}, {"type" => "image-block", "text" => "Cold brew uses room-temperature or chilled water to create a drinking experience that's rich in fully-developed flavours.", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1720091054/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/4342-section-1-1720090860.jpg"}, {"type" => "md-block", "content" => "### What is cold brew?\n\nCold brew is an immersion brewing method. It uses room-temperature water to create a drinking experience that's rich in fully-developed flavours. The cooler water temperature leads to a much slower extraction, hence why it takes anywhere between 12 to 24 hours to brew. But the result is well worth the wait. Because you'll taste a focused, full-flavoured beverage that can be enjoyed straight or as a base for coffee cocktails."}, {"type" => "image-block", "text" => "Iced coffee is a delicious chilled drink, but it's also easy to make and as fast to brew as it is versatile.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1720106055/pdp003_1680x900_content_sec__title_6_w3j3cf.jpg"}, {"type" => "md-block", "content" => "### What is iced coffee?\n\nIced coffee is what it says on the tin. Brewed coffee served with ice. Think your typical espresso, V60, or AeroPress brew. It's a delicious chilled drink, but it's also easy to make and as fast to brew as it is versatile. You can even make this a flash chill coffee by brewing it directly over ice. Whichever way you choose to brew an iced coffee, you can achieve a bright and complex final cup."}, {"type" => "image-block", "text" => "You can serve cold brew and iced coffee straight, over ice, or with your favourite milk or syrup.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1721731542/PactSummerDrinks_June2024-55_ocatev.jpg"}, {"type" => "md-block", "content" => "### The noticeable differences\n\n#### Temperature\n\nCold brew coffee only uses room temperature or chilled water. This is largely what makes it incredibly easy to make. Iced coffee, however, typically requires you to brew hot coffee first. Whether that's an espresso or a filter coffee like a V60, AeroPress, or cafetire. This prolongs the process and time it takes to brew.\n\n#### Time\n\nCold brew takes a considerable amount of time more to make than an iced coffee. Many hours compared to just a few minutes. Simply down to the fact that you're brewing at much lower temperatures and are using that extra time to extract all the juicy flavours and caffeine.\n\nIn this sense, cold brew is very much a no-nonsense' brew. All that's standing between you and a beautiful brew is patience. An iced coffee requires a little more effort on your end. But you can enjoy the fruits of your labour a lot quicker!\n\n#### Strength\n\nThis can vary depending on what beans you're using, the grind size you're working with, and how you're serving it, but a cold brew is typically stronger than an iced coffee, simply because it's had longer to steep and extract more caffeine. That said, iced coffee can still serve up a rich coffee experience. And the less diluted your coffee is, the stronger it'll be.\n\n#### Storing and serving\n\nCold brew can be made in large batches and stored in the fridge for around one week while maintaining its freshness and flavour, ready to pour whenever you need a coffee fix. Iced coffee, on the other hand, is best enjoyed fresh. Brew it, chill it, and drink it within a few hours for the best taste.\n\nBoth can be served straight, over ice, or with your favourite milk or syrup. They're also both fantastic in coffee cocktails!"}, {"type" => "image-block", "text" => "If you like a milky brew, chocolatey numbers are your best friend.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1720619862/PactSummerDrinks_June2024-17._BCFilterpsd_vdjj6n.jpg"}, {"type" => "md-block", "content" => "#### Best coffee for cold brew\n\nFruity flavours will thrive in a cold brew. Something like a [Rwinyoni Natural](https://www.pactcoffee.com/coffees/rwinyoni-natural) would be perfect if you're planning a cocktail night with friends. If you like a milky brew, though, chocolatey numbers are your best friend, like our award-winning [Bourbon Cream Filter](https://www.pactcoffee.com/coffees/bourbon-cream-filter). But, so long as it's freshly roasted and left to steep for long enough, you're always in for a treat!"}, {"type" => "image-block", "text" => "For iced mochas, chocolatey fruity coffees like Miraflores will give you a sweet sensation with a fruity twist.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1720620346/PactSummerDrinks_June2024-28_Miraflores_1_e75zry.jpg"}, {"type" => "md-block", "content" => "#### **Best coffee for iced coffee**\n\nThis is dependent on which method you're using. But, as a general rule of thumb, fruity coffees perform best without milk. For a V60 without milk, we highly recommend a fruity-floral coffee like [La Secreta](https://www.pactcoffee.com/coffees/la-secreta). But if you're more of a cafeire cowboy and like a dash of milk, you won't go wrong with a smooth and chocolatey [House Blend](https://www.pactcoffee.com/coffees/house-coffee). The Aeropress will work wonders with any coffee you like, and for iced mochas, coffees like [Terras Atlas](https://www.pactcoffee.com/coffees/terras-altas) will give you that sweet sensation and a summery fruity twist. \n\n**[MAKE COLD BREW TUTORIAL](https://www.pactcoffee.com/brew-guides/coldbrew)**"}]" } , { "title" : "Pact, Cenicafe, and Colombian farmers win GOLD at the Sustainable Food Awards 2024", "category" : "Pact news", "url" : "/blog/sustainable-food-awards-2024", "date" : "10 July 2024", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1587024191/website-d2c/assets/uploadedCMS/cenicafe-18_b.jpg", "content": "[{"type" => "md-block", "content" => "We're thrilled to announce that [Cenicaf 1](https://federaciondecafeteros.org/wp/listado-noticias/cenicafe-1-the-new-coffee-variety-developed-in-colombia/?lang=en) was recognised with the Gold Sustainable Ingredient Award at the Sustainable Food Awards 2024.\n\nWe launched this variety as a world-exclusive in 2020, in joint collaboration with the Cenicaf National Research Centre, the FNC (Colombian Coffee Federation), and some truly exceptional Colombian coffee farmers.\n\nIn just four years since, we've seen cupping scores significantly increase and have even featured it as a limited edition (hats off to [Jos Ramn and Maria](https://www.pactcoffee.com/blog/jose-and-maria) on the Buenos Aires farm!).\n\nCenicaf 1 is resistant to pests which thrive as the globe heats up. It also grows in these warmer temperatures meaning farmers don't need to desperately deforest land further up the mountain to make ends meet.\n\nFirst and foremost, we want to recognise the decades of work that Cenicaf put into developing this variety, as well as the trust they put in us to bring this to market as a single varietal coffee for the very first time.\n\nIt's also down to Mara Olano, coffee expert and close friend at the FNC, Cecilia Camacho, who was behind the first Cenicaf 1 coffee on our menu, and all other farmers that we've worked with who have taken the pioneering step to plant this variety to combat climate change.\n\nThis is far from the sole achievement of Pact Coffee. No individual could have done this alone and this only goes to show the importance of a direct-trade supply chain and what this can mean for sustainability. \n\nLook out for more Cenicaf 1 set to arrive on the Pact menu very soon"}]" } , { "title" : "How climate and temperature shapes your favourite cup of coffee", "category" : "Coffee break reading", "url" : "/blog/how-climate-and-temperature-shapes-your-favourite-cup-of-coffee", "date" : "25 June 2024", "author" : "Beau", "author_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_thumb,g_face,h_60,w_60/f_jpg/v1715941254/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/4361-section-2-1715936225.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1718977597/pexels-cihanyuce-12181621_r1mxkk.jpg", "content": "[{"type" => "md-block", "content" => "A quality cup of coffee is a balance between nature and nurture. One of the most critical factors influencing its flavour, aroma, and quality is temperature. Arabica coffee thrives in temperatures between 18-21C. So conditions have to be very specific. And there are various environmental factors impacting that, from altitude and ocean currents to rainfall, wind, and climate change."}, {"type" => "image-block", "text" => "Altitude is one of the greatest tellers of coffee quality and flavour.", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1605620360/https://media.pactcoffee.com/images/uploads/farmer/108/walter__farmer.jpg"}, {"type" => "md-block", "content" => "## **Altitude**\n\nAltitude is one of the most significant factors impacting temperature in coffee farming. It's also one of the greatest tellers of coffee quality and flavour. Higher altitudes mean lots of sun during the day and cooler temperatures at night, which Arabica coffee plants love, typically grown between 1,800 to 6,300 MASL.\n\nThe cooler climate slows the growth speed of coffee cherries, allowing them to develop more complex flavours. High-altitude coffee is often prized for its bright acidity, more pronounced fruity notes, and cleaner finish. In contrast, coffee grown at lower altitudes (which have warmer evenings) can be softer, with more mellow and earthy tones.\n\nThere are exceptions, though. On particular islands, like Okinawa, Japan, coffee can be grown at much lower altitudes (e.g. 1-200 MASL) and still rank incredibly high in quality thanks to the elements that surround it. Islands like this get much cooler breezes from the surrounding water at night. Giving them that essential extra time to mature."}, {"type" => "image-block", "text" => "Proximity to large bodies of water influences temperature and creates a more stable climate.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1718977757/pexels-kellie-churchman-371878-1001682_u6gscv.jpg"}, {"type" => "md-block", "content" => "## **Distance from water and ocean currents**\n\nAs explained above, proximity to large bodies of water (e.g. lakes or oceans), can influence temperatures and create a more stable climate. This is crucial for coffee plants, which thrive in environments that don't have extreme temperature changes.\n\nWarm currents raise temperatures. Cold currents lower them. For example, the Humboldt Current off the coast of Peru brings cooler waters that help create ideal growing conditions for Peruvian coffee. These subtle shifts in temperature, influenced by ocean currents, contribute to the unique characteristics of regional coffees."}, {"type" => "image-block", "text" => "Regions with well-distributed rainfall and moderate temperatures often produce high-quality coffee with vibrant flavours.", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1601550973/https://media.pactcoffee.com/images/uploads/farmer/163/farm.jpg"}, {"type" => "md-block", "content" => "## **Rainfall**\n\nRainfall is another vital factor in coffee cultivation. Adequate rainfall ensures that coffee plants get the necessary hydration, but too much or too little can be detrimental. Rainfall affects temperature by providing cooling through evaporation. Regions with well-distributed rainfall and moderate temperatures, like parts of Central America, often produce high-quality coffee with vibrant flavours.\n\n## **Topography and aspect**\n\nThe topography of the land (the arrangement of natural and artificial features in an area), including hills and valleys, affects how sunlight and temperature impact coffee plants. The compass direction a slope faces (aka. aspect) also plays a crucial role. South-facing slopes in the Northern Hemisphere receive more sunlight. Warming the land and promoting growth. North-facing slopes, however, can be cooler, which may be preferable in already warm regions."}, {"type" => "image-block", "text" => "Coffee is grown along the bean belt' a region between the Tropics of Cancer and Capricorn.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1718978071/Untitled-design-32_dbl9os.png"}, {"type" => "md-block", "content" => "## **Prevailing wind**\n\nPrevailing winds can bring in cool air from the oceans or warm air from the land. These winds can reduce the risk of frost in higher-altitude regions. In some areas, windbreaks are planted to protect coffee crops from harsh winds that could otherwise damage the delicate plants.\n\n## **Latitude**\n\nCoffee is grown along the bean belt' a region between the Tropics of Cancer and Capricorn. Within this belt, latitude influences temperature. Closer to the equator, temperatures are warmer and more consistent year-round. As you move further out, temperatures can become cooler, especially at higher altitudes. This balance of latitude and altitude creates the perfect conditions for coffee cultivation."}, {"type" => "image-block", "text" => "Climate change is threatening the livelihoods of coffee farmers.", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1587982995/website-d2c/assets/uploadedCMS/2014/07/Limited-Farmer-11-1024x681.jpg"}, {"type" => "md-block", "content" => "## **How climate change is impacting your coffee**\n\nTo grow coffee, farmers need very specific conditions. And climate change makes it much harder for farmers to do that. Consequences of climate change, like rising temperatures, unpredictable rainfall, droughts, and soil damage, can lead to increased pests and diseases and even wipe out entire harvests.\n\nThese changes are threatening the livelihoods of coffee farmers. Forcing them to move to higher altitudes and adopt agroforestry methods. In many cases, it's forcing them to cut down trees to diversify their crops. Their quality of life is impacted, as is the quality of their coffee, its availability for consumers, and its retail price."}, {"type" => "image-block", "text" => "Climate and temperature play a key role in delivering the taste experiences you love.", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1718707478/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/4487-section-2-1718371402.jpg"}, {"type" => "md-block", "content" => "## **What it means for you**\n\nIt's never been more important to understand what a difference temperature makes. Understanding these nuances means you can make more educated buying decisions, know why your coffee tastes the way it does, and gain insight into the impacts of global warming.\n\nWhether you prefer the bright and lively notes of a high-altitude [Rwandan coffee](https://www.pactcoffee.com/coffees/rwanda) or the smooth, chocolatey flavours of a lower-altitude [Brazil/Colombian blend](https://www.pactcoffee.com/coffees/bourbon-cream-filter), climate and temperature play a key role in delivering the taste experiences you love. And it's crucial for the planet, the farmer, and you to acknowledge how delicate coffee conditions are and preserve them for generations to come."}]" } , { "title" : "Raising our minimum payment for farmers", "category" : "Pact News", "url" : "/blog/raising-minimum-price", "date" : "01 May 2024", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1714554627/37fda23a-4770-43b4-a62b-b6866962ffbf_v4br3f.jpg", "content": "[{"type" => "md-block", "content" => "In August last year, we raised our minimum payment price, per pound of coffee, for every farmer. \n\nSince Pact began, in 2012, we've kept our direct-trade supply chain transparent, aiming to influence others in the coffee industry so we can collectively make it better for farmers.\n\nSo, we thoroughly support the August 2023 increase in [Fairtrade Minimum Price for coffee](https://www.fairtrade.org.uk/media-centre/news/fairtrade-increase-coffee-minimum-price/) from $1.40 per/lb to $1.80 per/lb of Arabica* beans.\n\nPrior to August, the Fairtrade base price didn't cover the cost of production for the average farmer Fairtrade calculated that, based on the 2021 harvest, the average cost of Arabica production was $1.76 per pound.\n\nNow, if Fairtrade [Arabica](https://en.wikipedia.org/wiki/Coffea_arabica) is purchased, it will assure farmers that they have a profitable future in coffee and encourage the next generations to continue.\n\nAs coffee farmers face even tougher economic conditions due to climate change, increasing production costs and inflation, this is a significant change for good, and this is down to the fantastic work of the brilliant team at [Fairtrade International](https://www.fairtrade.net/).\\\n\\\nUnfortunately, it's not compatible with our sourcing model.\n\nFairtrade requires that farmers join cooperatives to get certified. This doesn't work for many of the small, independent farmers we've forged strong, mutually beneficial relationships with over a decade - and we're sticking by them.\n\nFor some of these farmers, becoming Fairtrade certified would be too costly, require leaving their farms, and, ultimately, come at the expense of quality.\n\nSo we've instead raised our minimum price to $2 per pound to cover this increase while recognising the extra $0.20 Fairtrade Premium\\*\\**. As always, all of this will go directly to the farmer.\n\nThis way, we're encouraging the pursuit of outstanding speciality coffee, while adhering to the Fairtrade Minimum Price and, in many instances, paying significantly more.\n\n*\\*Arabica accounts for 80% of Fairtrade coffee sold, and it's the only species of coffee that we stock at Pact Coffee.*\n\n*\\*\\*Fairtrade International is a separate system from Fair Trade USA, which left the global Fairtrade system in 2011. Fair Trade USA's minimum price remains at $1.40 per pound of Arabica coffee.*\n\n*\\*\\*An additional sum of money that's invested in projects to improve productivity, climate adaptation, quality, infrastructure, and community services identified by the farmers and organisations.*"}]" } , { "title" : "The best coffee and walnut cake recipe: a speciality coffee twist.", "category" : "Recipes", "url" : "/blog/coffee-and-wanut-cake-recipe", "date" : "29 April 2024", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1714401450/coffee_and_walnut_kvlfpr.webp", "content": "[{"content" => "### Key takeaways\n\n* Using a fresh shot of speciality espresso rather than instant granules transforms the flavour of the sponge natural sweetness and complexity instead of flat, chemical bitterness.\n* Chop your walnuts to two different sizes: fine for the batter, roughly chopped for the topping. The contrast in texture is what makes the cake.\n* Drizzle a little espresso over the warm sponge as soon as it comes out of the oven it soaks in as the cake cools and deepens the coffee character throughout.\n* A mascarpone and double cream filling is richer, lighter, and far less sweet than a standard buttercream. Once you've tried it, it's difficult to go back.", "type" => "md-block"}, {"type" => "md-block", "content" => "There are few bakes in the British repertoire as quietly brilliant as a coffee and walnut cake. More interesting than a Victoria sponge, more texturally satisfying than a Swiss roll, and the kind of thing that disappears from a plate faster than you'd expect while somehow always leaving you wanting the last slice for yourself.\n\nThe problem with most coffee and walnut cake recipes is the coffee. Instant granules dissolved in hot water produce a flat, slightly harsh flavour that has more in common with bitterness than with anything that actually grows on a coffee tree. \n\nThe cake ends up tasting of coffee in the way that a cheap candle tastes of vanilla recognisable, but hollow.\n\nA shot of genuinely good espresso changes everything. The natural sugars in a well-roasted speciality bean, the dark chocolate, the toasted hazelnut, the gentle sweetness of a Brazilian or Colombian roast, complement the earthy richness of fresh walnuts in a way that instant coffee simply can't. \n\nHere's how to make coffee and walnut cake properly."}, {"type" => "md-block", "content" => "## Why speciality coffee transforms your baking\n\nWhen learning how to make walnut and coffee cake, the quality of the coffee matters as much as the quality of the butter.\n\nInstant coffee granules are made from commodity-grade beans, heavily processed and over-roasted to mask inconsistency. In a cake batter, that processing shows up as a flat, slightly chemical bitterness that sits uncomfortably against the natural sweetness of the sponge.\n\nFresh speciality espresso from an 84+ point single-origin roast brings a completely different set of characteristics to the batter. A syrupy shot from a Brazilian or Colombian bean carries natural notes of milk chocolate, toasted hazelnut, and brown sugar that fold into the mixture and develop further in the oven. \n\nThe result isn't just a more intense coffee flavour. It's a more balanced, more harmonious cake one where the coffee and the walnuts genuinely complement each other rather than competing.\n\nThe same principle applies to the cream filling. Where a standard buttercream can feel heavy and overly sweet, mascarpone loosened with double cream and a spoonful of espresso produces something velvety and restrained rich enough to hold the cake together, light enough not to overwhelm it."}, {"type" => "md-block", "content" => "## The coffee and walnut cake recipe\n\n**Preparation time**: 45 minutes. \n\n**Baking time**: 30 minutes. \n\n**Servings**: 12 slices.\n\n#### Ingredients.\n\nFor the sponge:\n\n* 250g unsalted butter, thoroughly softened, plus extra for greasing.\n* 280g self-raising flour, sifted.\n* 250g golden caster sugar.\n* Four large free-range eggs, at room temperature.\n* 100ml fresh speciality espresso, divided.\n* 85g fresh walnuts finely chop 60g for the batter, keep 25g roughly chopped for the topping.\n* One tsp pure vanilla extract.\n* Half a tsp baking powder.\n\nFor the mascarpone filling:\n\n* 150ml fresh double cream.\n* 100g mascarpone, brought to room temperature.\n* 100g icing sugar, sifted, plus a little extra for dusting.\n* One tbsp reserved espresso, cooled."}, {"type" => "md-block", "content" => "## How do you make coffee and walnut cake? Step by step.\n\n**Step one: prepare your tins.** \n\nPreheat your oven to 180C fan, or Gas Mark 4. Grease two 20cm round sandwich tins with butter and line the bases with baking parchment. Set them aside while you make the batter.\n\n**Step two: brew your espresso.** \n\nBrew 100ml of strong speciality espresso. Measure out one tablespoon (15ml) and set it aside in a small bowl to cool. This goes into the filling later. The rest will be divided between the batter and the post-bake drizzle.\n\n**Step three: make the batter.** \n\nPut the softened butter, sifted flour, golden caster sugar, baking powder, eggs, vanilla extract, and half of your remaining espresso into a large mixing bowl. Beat with an electric hand whisk or stand mixer for around two minutes until the mixture is smooth, pale, and free of lumps. Don't rush this stage a well-aerated batter is what gives the sponge its lightness.\n\n**Step four: fold in the walnuts.** \n\nGently fold the 60g of finely chopped walnuts into the batter using a spatula, making sure they're evenly distributed. Divide the mixture equally between your two prepared tins and smooth the surfaces. Scatter the roughly chopped walnuts over the top of just one of the layers this becomes the decorative top of the finished cake.\n\n**Step five: bake.** \n\nPlace both tins on the middle shelf of the oven and bake for 25 to 30 minutes. The sponges are ready when they've risen, turned a deep golden brown, and a skewer inserted into the centre comes out clean. Don't open the oven door in the first 20 minutes a sudden drop in temperature can cause the centre to collapse before the baking powder has finished its work.\n\n**Step six: the espresso drizzle.** \n\nThis is the step most recipes skip, and it makes a real difference. As soon as the tins come out of the oven, prick a few small holes across the surface of the plain sponge layer with a toothpick. Slowly drizzle the remaining espresso over the warm cake it soaks in as the sponge cools, deepening the coffee flavour all the way through. Leave both cakes to cool in their tins for 15 minutes before turning them out onto a wire rack.\n\n**Step seven: make the filling.** \n\nWhile the sponges cool, beat together the sifted icing sugar, double cream, and room-temperature mascarpone until the mixture holds stiff, velvety peaks. Fold in the reserved tablespoon of cooled espresso until smooth and streak-free. Taste it. It should be rich, lightly sweet, and distinctly coffee-forward if you'd like it a little stronger, add another half teaspoon of espresso.\n\n**Step eight: assemble.** \n\nPlace the plain, coffee-drizzled sponge on your serving plate. Spread the mascarpone filling evenly across the top. Set the walnut-crusted layer on top, pressing down gently to secure it. Finish with a light dusting of sifted icing sugar.\n\n## **Three things that make the difference.**\n\n**Temperature matters.** \n\nMake sure your eggs and butter are at the same room temperature before you start mixing. Cold eggs added to warm butter cause the batter to split, which affects the structure of the sponge. Take everything out of the fridge an hour before you begin.\n\n**Chop the walnuts finely for the batter.** \n\nPieces that are too large will sink to the bottom of the tin during baking, leaving the top of the sponge nut-free and the bottom dense. A fine, sand-like chop keeps them suspended evenly through the crumb. If in doubt, toss the chopped walnuts in a teaspoon of dry flour before folding them in it helps them grip the batter.\n\n**Keep the oven door closed.** \n\nThe baking powder in the batter creates air pockets that expand in the heat of the oven. Opening the door in the first 20 minutes introduces a blast of cool air that can collapse those pockets before the structure has set. Set a timer and resist the urge to check.\n\n## Which Pact coffee works best in this recipe?\n\nA medium or dark roast with chocolatey, nutty characteristics will work beautifully here. A [Brazilian](https://www.pactcoffee.com/coffees/brazil?srsltid=AfmBOoo9ibWXf8XZHztgj3VQdZ9Opfxz8-ORVgwGtBlpG0GLN-7Qah65) smooth, full-bodied, with natural notes of milk chocolate and toasted hazelnut is the natural choice. The flavour profile complements the walnuts without competing with them, and the natural sweetness of a well-roasted speciality bean means the cake never tastes harsh or bitter.\n\nIf you'd like something with a little more complexity, a [Colombian medium roast](https://www.pactcoffee.com/coffees/colombia?srsltid=AfmBOopKacY_mWSuxLh6Y3y4TkhbgW_jYn0oGEYnReMyXdUQthCswXS2) adds a gentle brightness alongside the chocolate notes a subtler variation that rewards attention in the finished cake."}, {"type" => "md-block", "content" => "### FAQs.\n\n**How to make coffee and walnut cake without an espresso machine?** \n\nIf you don't have an espresso machine at home, a Moka Pot, an AeroPress, or a cafetire all work well. Simply use double your usual amount of ground coffee with half the usual water volume to create a short, concentrated brew that mimics the strength and depth of an espresso shot. \n\nThe key is concentration. A weak, watery coffee won't carry through the batter in the same way.\n\n**How do you make coffee and walnut cake that tastes genuinely of coffee?** \n\nUse fresh espresso rather than instant granules. This is the single most impactful change you can make. Instant coffee is made from heavily processed commodity beans and tends toward flat, chemical bitterness in a batter. \n\nA shot of speciality espresso brings natural sweetness, complexity, and genuine coffee character that develops further during baking. The espresso drizzle over the warm sponge also helps. It soaks in as the cake cools and deepens the flavour throughout.\n\n**How to make walnut and coffee cake that stays moist?** \\\n\\\nThe espresso drizzle immediately after baking is the key technique here. Pricking small holes in the warm sponge and drizzling the remaining espresso over it allows the cake to absorb the liquid as it cools, keeping the crumb moist and flavourful. \n\nStoring the finished cake in an airtight container in the fridge also helps. It will keep well for up to three days. Remove your slice 15 minutes before eating to let the sponge come back to room temperature.\n\n**Does the caffeine bake out of a coffee and walnut cake?**\n\nNo. Caffeine doesn't evaporate or break down at normal baking temperatures. However, 100ml of espresso distributed across 12 slices means the caffeine per portion is very small around 10mg per slice, which is negligible. \n\n**Why did my walnuts sink to the bottom of the cake?** \n\nEither the pieces were too large, or the batter was slightly too thin. Chop the walnuts to a fine, sand-like consistency for the batter large pieces are too heavy to stay suspended during the initial oven rise. \n\nTossing the chopped walnuts in a teaspoon of dry flour before folding them in also helps them grip the batter and stay evenly distributed through the crumb.\n\n**Can I use instant coffee granules instead of fresh espresso?** \n\nTechnically, yes, but the result will be noticeably different. Instant coffee lacks the natural sugars and aromatic complexity of freshly brewed speciality espresso, and tends to introduce a flat, slightly bitter note into the batter. \n\nIf fresh espresso isn't available, a strong concentrate brewed in a Moka Pot or [AeroPress](https://www.pactcoffee.com/brewing-equipment/aeropress-coffee-maker?srsltid=AfmBOorVheaMVOrdmGDmcK2UNGpB0UW-mLmdOBzmZ3Vbhu83o9m1wEoe) is a much better substitute than instant granules.\n\n*An exceptional cake deserves an equally good cup alongside it. Find the perfect espresso base for your bake in Pact's full range at [pactcoffee.com](https://www.pactcoffee.com/coffees/espresso?srsltid=AfmBOop0GupRvIcA2pVtJL3g2--aRfzABMiiHvpZr4z2mty_iy1cQEjL), or pick up a bag in the coffee aisle at [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-espresso-wholebean/575761-813360-813361?srsltid=AfmBOopHYp6sLmN5fdmqyfyezYpEtCaevx9DcTOazY2O_U5EUp46RyCu).*"}]" } , { "title" : "Espresso Martini Christmas Pudding Recipe ", "category" : "How tos", "url" : "/blog/espresso-martini-christmas-pudding-recipe", "date" : "30 November 2023", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1669636149/matt-seymour-_ePpuYZiOe0-unsplash_oghg5w.jpg", "content": "[{"type" => "md-block", "content" => "Do you like brandy? Does anyone actually like brandy?\n\nOK, we don't want to offend anyone (particularly at this time of year we'll save the family arguments for Christmas Day!), and we're sure there's someone, somewhere, who likes brandy.\n\nBut if you've headed here, we're guessing you prefer the taste of freshly roasted speciality coffee.\n\nThat's why we've swapped the more traditional spirits for Kahlua and vodka and put together a simple yet delicious recipe for the perfect espresso martini Christmas pudding.\n\nSo, roll up your sleeves and get ready to wow the family.\n\n### Ingredients\n\n**For the pudding**\n\n50ml Kahlua\n\n50ml brewed [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso)\n\n25ml vodka\n\n of a whole nutmeg\n\n450g dried fruit (we recommend raisins and currants)\n\n2 eggs\n\n75g butter or alternative spread (plus some for greasing)\n\n100g brown sugar\n\n110g self-raising flour\n\n50g fresh white breadcrumbs\n\n1 tsp mixed spice\n\n1 tbsp cocoa powder\n\n**For the butter**\n\n300ml double cream\n\n75ml brewed [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso)\n\n2 tbsp icing sugar\n\n### **Method**\n\n**Pudding**\n\n1. Add your dried fruit to a bowl and steep it in a mixture of the espresso, Kahlua and vodka for at least an hour.\n2. Add your butter and sugar to a separate bowl and mix together. Then, beat your eggs into this mixture.\n3. Add your flour, cocoa powder, and mixed spice into this bowl, and fold them into this creamy mixture. \n4. Pour in your espresso martini-covered fruit and stir well.\n5. Grease a pudding bowl, pour in your mixture, close it with a lid, and wrap the basin in foil. Tie the foil with some string to keep it secure.\n6. Put your pudding, in its secure bowl, into a pan and steam it for six-to-eight hours. Make sure you keep the pan topped up with water.\n7. Remove your pudding from the pan and unwrap. Keep it in an airtight container in a fridge until you're ready to serve it.\n\n**Coffee butter**\n\n1. Mix your brewed espresso with the double cream.\n2. Stir in the sugar."}]" } , { "title" : "What's the best water for brewing coffee?", "category" : "Did you know", "url" : "/blog/best-water-for-coffee-brewing", "date" : "30 October 2023", "author" : "Laura", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1698673870/Post_Image_Thumbnail_s1yheh.jpg", "content": "[{"type" => "md-block", "content" => "As obsessed as we are with sourcing the very best coffee beans, water makes up about 98% of a cup of coffee. The quality of the water you use can have a big impact on the taste of your brew. But what's the best type of water for making coffee?\n\n## SCA recommendations\n\nThe Specialty Coffee Association (SCA) recommends using water with the following characteristics:\n\nTotal dissolved solids (TDS): 150-175 parts per million (ppm)\n\nCalcium hardness: 50-175 ppm CaCO3\n\nAlkalinity: 40-75 ppm CaCO3\n\npH: 6.5-7.5\n\nUnless you're very technically minded, these measures mean absolutely nothing. So let's take a closer look at the elements of water that affect the taste of your brew.\n\nTDS refers to the total amount of dissolved minerals in the water, including calcium, magnesium, and sodium. The SCA recommends using water with a TDS of 150-175 ppm because this level of minerals helps to extract the full flavour of the coffee beans.\n\nCalcium hardness is a measure of the amount of calcium and magnesium in the water. The SCA recommends using water with a calcium hardness of 50-175 ppm CaCO3. This level of minerals helps to create a balanced flavour in the coffee.\n\nAlkalinity is a measure of the water's ability to neutralise acids. The SCA recommends using water with an alkalinity of 40-75 ppm CaCO3. This level of alkalinity helps to buffer the acidity of the coffee and create a smoother flavour.\n\npH is a measure of the water's acidity or alkalinity. The SCA recommends using water with a pH of 6.5-7.5. This is a neutral pH that will not affect the flavour of the coffee.\n\nIf you're not sure what type of water you have at home, you can test it using a water test kit. You can also contact your local water utility to find out the mineral content and pH of your tap water. There are also several websites where you can [check the water hardness in your area](https://www.aquacure.co.uk/knowledge-base/uk-hard-water-map/).\n\nBut with all that in mind, what do you do with that information?\n\nHere are the roles certain elements play:\n\n* Calcium helps to extract flavour from the coffee grounds and put it into your cup.\n* Magnesium helps to bind to certain flavour compounds.\n* Bicarbonate helps to keep the water's acidity and other properties balanced. If you have a balanced acidity in your water, your brew will stay true to the acidity of the coffee itself, rather than throw off the profile.\n\nLet's break down some options for different types of water and what kind of effect they will have on your brew.\n\n## Types of water for coffee brewing\n\n### Filtered water\n\nFiltered water is a great solution for making the best coffee at home. It reduces the waste you'd get from buying bottled water.\n\nIf you have a filter tap in your plumbing, that works brilliantly. Most people don't, and filter jugs are a fairly budget friendly option a Brita filter can be replaced every other month. There are also more [sustainable options](https://www.phoxwater.com/products/refillable-maxtra-compatible-water-filter-cartridge?gad=1&gadid=651558825572&gclid=CjwKCAjw1t2pBhAFEiwA_-A-NCxcxYkdZzpyBrrbs0BohDKHvH2mbFwmIERaLUZdilR5T9_F8703mBoCLVcQAvD_BwE&utm_campaign=19768321116&utm_content=151903213092&utm_medium=paid&utm_source=google&utm_term=brita+filters) with a refillable cartridge.\n\n### Mineral water\n\nYou need a bit of mineral in your water to give your coffee the best flavour, but too many minerals in the water essentially make it hard and water that's too hard mutes the flavour of the coffee.\n\nThat being said, not all mineral waters are made the same. For example, it's said that supermarket own-brand bottled water contains fewer minerals, so as well as being cheaper than their branded counterparts, they actually perform better in a brew.\n\n### Tap water\n\nSo what if you don't want to use bottled or filtered water? For whatever reason, it might not be an option for you. Here's what's in tap water, and the effects this may have on the flavours in your coffee.\n\nMagnesium in coffee brewing enhances sharp, fruity flavours, while calcium emphasises heavier, creamier notes.\n\nIron and copper can leach into mains water from aged pipes and water mains, imparting a metallic taste to coffee, even in small quantities. Both minerals are present in UK tap water, so filtering is recommended.\n\nDepending on the area where you live, you may have naturally softer water than in other parts of the country in this case, you have an advantage and straight-from-tap water is likely to be pretty good for coffee.\n\nA good rule of thumb is that your tap water shouldn't have a harsh or metallic taste and it shouldn't have an odour. Everyone gets used to the taste of their own tap water to an extent but if it's noticeably not nice if left to sit for a few minutes, it's probably going to negatively affect your coffee, and we'd recommend filtering.\n\n#### Limescale and machine maintenance\n\nIf you have any kind of coffee machine at home, it's important to also note that it's crucial to descale, especially if you live in a hard water area. A calcium build-up not only affects the taste of your coffee in espresso machines, it can also affect your espresso pressure, making for an inconsistent pull.\n\n### Distilled water\n\nIs distilled water good for coffee? We understand why you may wonder this it seems like a good option. But you should avoid distilled water. Distilled water is too pure and can extract too much flavour from the coffee beans, resulting in a weak and bitter cup of coffee. Not a good combo, in our opinion!\n\n### Softened water\n\nAvoid softened water. Softened water is too high in sodium, which can give your coffee a soapy taste.\n\n## Takeaways\n\nHere's the TLDR;\n\n* A good rule of thumb is that if your water doesn't taste good on its own, chances are it's not going to get the best out of your coffee beans.\n* Filtered water is the best option for coffee brewing just ensure it doesn't filter out too many minerals.\n* It's a good idea to check out the specs for the water in your area. If you feel like you're just not making the best brews at home compared to the coffee shop, it may not be a mark of your barista skills swapping your water could be what's needed to take your home-brewed coffee to the next level."}]" } , { "title" : "An introduction to Single Homeless Project", "category" : "Coffee break reading", "url" : "/blog/shp-interview", "date" : "04 October 2023", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1696346443/https://media.pactcoffee.com/images/uploads/product/1912/pdplimitededitionlamanuelitac1280x1500.jpg", "content": "[{"type" => "md-block", "content" => "If you buy this month's very exciting, Land of Diversity award-winning, 88.5-point limited edition, 1 from the sale of your bag will go to Single Homeless Project. \\\n\\\nThe charity does incredibly important work, helping 10,000 Londoners every year to tackle the underlying causes of homelessness. We spoke to Chris Greenfield, partnerships manager at Single Homeless Project, about how your coffee can support them with their mission.\n\n**Chris, thanks for joining us today and taking time out from your busy schedule. Can you tell us, in a nutshell, what Single Homeless Project does?**\n\nWe're a London-based charity, and we have been tackling the underlying causes of homelessness since the 1970s, when we were founded by a group of six people experiencing homelessness. We aim to prevent homelessness and help vulnerable and socially excluded people to transform their lives and move into independence. \n\n**What will be the charity's focus this autumn?**\n\nAs the nights get shorter and weather becomes colder, we begin to focus on getting people off the streets and into temporary accommodation for the winter. \n\nAs the winter and Christmas is our busiest period, we began the planning in the summer and will be getting everything in place to support people throughout this time. This includes ensuring every person gets a Christmas present and dinner, because we firmly believe Christmas is for everyone.\n\nOctober will also see the launch of our first ever kitchen and catering project that will offer weekly sessions for people experiencing homelessness, teaching them how to cook using surplus food from the local community.\n\n\\\nThe food will be freshly prepared before being sent out to hostels and other community organisations that help feed people. Everyone taking part will gain cooking skills, as well as health and safety accreditations to support them into the catering and hospitality industry. We are all really excited about the start of this project!\n\n**What's the biggest challenge caused by the cost-of-living crisis to those at risk of homelessness over 2022 and 2023? And how much more common has homelessness become as a result?**\n\nThis year has been the toughest that we can remember for people, especially as most are not receiving the same level of support that we had during the beginning of the pandemic. \n\nThe rising energy prices last winter saw many people struggle to keep up with payments, and we were helping to pay for essentials, such as food, just so they could keep the lights on. \n\nThis year we have seen rents rise at an astonishing pace that most people are unable to keep up with. It has led to many people becoming homeless for the first time, and every study and metric available to gauge levels of homelessness has been increasing at an alarming rate this year. \n\nWe are working closely with other organisations and local authorities to ensure there is a safety net for people that are struggling.\n\n**How can the typical person do more to help?**\n\n\\\nHomelessness is challenging because there are so many complex issues that lead to it, meaning there isn't one single thing we can do to solve the problem. However, there are things people can do in their daily lives to help support people to play a part in tackling the problem.\n\nIf you see someone on the streets, then I would always suggest saying hello and asking how they are. People often feel invisible and it can be demoralising to have so many people ignore you. \n\nIf you can do more then getting someone a hot meal can be a real help. If someone is on the streets and looks like they are in distress then you can contact[Streetlink](https://www.streetlink.org.uk/)to alert the correct authorities to come and help.\n\nI would also urge anyone to contact your local MP to ask them to raise the issue with the Department for Levelling Up, Housing and Communities. The renters reform bill is intended to give tenants much needed protections, but it does not seem to be a priority for the government. \n\nMore political pressure needs to be put on the government to offer the support that is needed for hundreds of thousands of people.\n\nFinally, support our mission at SHP by offering a small donation to help someone pay for an emergency item. You can easily do this by visiting the[SHP shop](https://shop.shp.org.uk/?utm_source=cp&utm_medium=iotg&utm_campaign=christmasshop)."}]" } , { "title" : "Fazenda Reis: taking Brazilian coffee to a new level", "category" : "Farmer stories", "url" : "/blog/fazenda-reis", "date" : "24 August 2023", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1692871257/90588484-EE0F-40E1-8B26-2E9A65D902D2-8032-00000780CAE01E5A_1_x46dcl.jpg", "content": "[{"type" => "md-block", "content" => "It all began at Fazenda Reis, in 1933, when Aneite Reis inherited five hectares of land in Trs Pontas, Brazil. Things have moved on an awful lot since then, and the farm, now run by his son, Jos Carlos Reis, and grandson, Flvio Fafa' Reis, is at the forefront of the boundary-breaking side of the coffee industry.\n\nThe natural' process is the world's oldest, most traditional approach to making coffee from the fruit produced by coffee plants. It's done, by definition, by laying coffee cherries out to dry with the outer fruit and mucilage surrounding the coffee beans.\n\nWhen this happens, the cherries begin to ferment and give some of their sweetness and flavour to the coffee cherries. The cherries need to be turned regularly to avoid the risk of unsavoury moulds, which can be tricky. But when it's done well, it creates a deliciously sweet, full-bodied cup.\n\nToday, some 90 years after his grandfather planted the first trees, Flvio (Fafa to his friends) is taking a pioneering approach to this process rarely seen anywhere else.\n\nIn short, he stacks the cherries on top of each other in static boxes, as opposed to laying them out individually, and uses some seriously impressive technology to pump temperature-controlled air through them.\n\nThis modifies the fermentation process and creates some fascinatingly complex speciality coffee. In fact, you'll find a cup like this nowhere else in the world let alone Brazil.\n\nAs a result, he's won the Taste of Harvest competition three years in a row and a two-star Great Taste Award 2023. Not to mention, he's renowned in Trs Pontas as a phenomenal farmer, and his prestigious neighbours, like [Sitio de Jaja](https://www.pactcoffee.com/coffees/siti-de-jaja), have been quickly taking tips.\n\nTry [Fazenda Reis](https://www.pactcoffee.com/coffees/fazenda-reis)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1692871530/C00FD35E-68B6-4370-91E8-FC91F90EE749-8032-00000780D20DA2E2_voiee3.jpg", "text" => "Flvio with our CEO, Paul, and coffee drying in the background"}, {"type" => "md-block", "content" => "Jos Carlos and Flvio are pretty good to the workers too. So that they can employ locals year-round, and to safeguard them from the volatile coffee industry, they also farm milk, soy beans, and wheat.\n\nIf you step on their picturesque farm, you'll find individual houses for the workers and their families, an on-site church, a football pitch, a nursery, and a medical centre with a doctor visiting weekly.\n\nJos Carlos, Flvio and the rest of those on the farm are exactly the sort of people we're proud to work with at Pact. \n\nWe want to see success for this approach to the traditionally unjust coffee industry whatever it takes. For this reason, we're not looking for any exclusivity agreements from Fazenda Reis.\n\nBut we'll continue to bring you its pioneering coffee and hope to see some of its micro-lots on the menu very soon.\n\nTry [Fazenda Reis](https://www.pactcoffee.com/coffees/fazenda-reis)."}]" } , { "title" : "Our new packaging: everything you need to know", "category" : "Pact News", "url" : "/blog/new-recyclable-packaging", "date" : "03 August 2023", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1690977773/1300x650_post_thumb__title_gxmjyw.jpg", "content": "[{"type" => "md-block", "content" => "Coffee bags simple, but significant. They house your morning ritual and all the wonderful flavours that come with it. We've given it a massive upgrade, and we're sure you've noticed the beautiful design. But here's why it doesn't just look pretty, and what it does for the planet. \n\n## Waste reimagined\n\nWe're on a journey to do better and one of the ways we've been able to do this is by changing our packaging materials. Your new coffee packs are crafted from 70% post-consumer recycled (PCR) content, reducing our reliance on virgin fossil fuels.\n\nBy repurposing plastics from items like carrier bags and food wrappers, we're closing the loop and reducing waste in our environment.\n\nIt's also composed of a single material recycled LDPE ensuring hassle-free recycling.\n\n## How do I recycle?\n\nIt's really easy to recycle your coffee bag:\n\n1. Visit the [Recycle Now](https://www.recyclenow.com/repeat-the-cycle) website\n2. Type plastic bags and wrapping' in the search bar\n3. Input your postcode\n4. You'll see whether or not you can recycle at home in your area if not, you'll find a list of local recycling points (usually your closest supermarket, for convenience!)\n\nBy following these simple steps, you're helping us extend the lifespan of our packaging and minimising its impact on the environment. \n\n## Is it food-safe?\n\nOur new bags are certified food-safe. This means it has undergone rigorous testing to ensure that it does not pose any health risks when in contact with food or beverages. The certifications are provided by regulatory bodies that specifically assess the safety of the materials in food packaging. The recycled plastic is sealed in the manufacturing process to stop any leaching' of microplastics, completely separate it from your beans and ensure freshness.\n\n## What your new coffee bag supports\n\nThe carbon is then offset by SeaTrees, a project which restores and plants mangrove trees and kelp forests vegetation which grows quickly and brings huge benefits to coastal ecosystems.\n\nPlus, every bag helps fund the this bag saves program, which has so far protected ocean health by collecting over 20,000 ocean-bound bottles from Asian rivers and recycling them.\n\n## Why not compostable?\n\nWe had the option to instead choose compostable packaging, and we understand that it's the preference for many well-meaning consumers.\n\nBut around 90% of people don't have the means to compost at home*. And the growing evidence shows that most of this packaging probably ends up in landfill or food waste, where it blocks the recycling process.\n\nSo right now, we're confident that recyclable packaging is the most sustainable option. But we'll keep an eye on running studies and growing infrastructure and reassess our options if necessary in the future.\n\n\\*It's greenwash': most home compostable plastics don't work, says study' Phoebe Weston, The Guardian"}]" } , { "title" : "Try this frozen espresso martini", "category" : "Recipes", "url" : "/blog/frozen-espresso-martini-recipe", "date" : "03 August 2023", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1690901049/Frozen%20espresso%20martini%20recipe%20with%20speciality%20espresso%20coffee.jpg", "content": "[{"type" => "md-block", "content" => "With summer in full swing, maybe a classic espresso martini doesn't sound quite so appealing. But what about this delicious frozen twist?\n\n## Ingredients:\n\n* 1 cup brewed espresso, cooled\n* 1 ounce coffee liqueur (such as Kahla)\n* 1 ounce vodka\n* 1 tablespoon simple syrup\n* Ice\n\n## Instructions:\n\n1. Pour the espresso, coffee liqueur, vodka, and simple syrup into a blender.\n2. Add ice until the blender is about half full.\n3. Blend until smooth and slushy.\n4. Pour into chilled martini glasses and garnish with coffee beans.\n\n## Tips:\n\n* For a smoother drink, use cold espresso. You can make the espresso the night before and chill it in the refrigerator.\n* If you don't have simple syrup, you can make your own by dissolving 1 part sugar in 1 part water over low heat.\n* To make a salted espresso martini, add a pinch of flaky sea salt to the top of each drink.\n\nEnjoy!"}]" } , { "title" : "Oscar Hernandez: in pursuit of Colombia's greatest coffee", "category" : "Farmer stories", "url" : "/blog/oscar-hernandez", "date" : "19 June 2023", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1687183051/Oscar_Hernandez_2_exrmno.jpg", "content": "[{"type" => "md-block", "content" => "Oscar Hernndez is a third-generation coffee farmer. His grandfather, Ricardo, was one of Colombia's first ever speciality coffee producers he bought the Los Nogales farm in 1953.\n\nIt was in the same year that Oscar's father, Ricaurte, was born. And he became a real trailblazer becoming the first ever winner of the Cup of Excellence in Colombia in 2005.\n\nA few months later, he also demonstrated that a profitable, sustainable future in coffee was possible in Colombia by selling his speciality coffee to Maruyama Coffee, a well-renowned Japanese roaster.\n\nTragically, eight years later, Ricaurte Hernndez was killed resisting thieves from a guerrilla organisation who were attempting to steal his fantastic crop. At this point in time, Oscar was 25 years old and six years into his army career.\n\nBut family duty called and Oscar became the head of the farm overnight. He ditched dreams of becoming a marine and called upon the expertise he'd learned from his father on the farm as a child it was time to follow in Ricaurte's footsteps in respect for the great man.\n\nOscar's made huge steps on the farm in the eight years since.At just 34 years old, he's quickly become a truly fascinating farmer producing absolutely exceptional coffee.\n\nHe's also preserving the farm for the next generation, going the extra mile (and then some!) to look after his workers, and taking the environmentally sustainable option at every turn.\n\nHis sister, Angie, is also playing a very interesting part on the family farm. She's a qualified industrial engineer and she works with her husband, Jhohan, a microbiologist, to optimise the fermentation process.\n\nIn a nutshell, the yeast ferments the mucilage (the fleshy bit) around the coffee cherry, loosens it and allows it to be washed off easily. It's common practice for the yeast to be completely uncontrolled in the vineyard. \n\nBut Angie and Johan watch this every step of the way, controlling yeast volumes and the fermentation process which both have a significant impact on flavour.\n\nIf it helps, think of it like wine. Vintners would allow naturally occurring yeasts to control the grape fermentation centuries ago (as natural wine producers do today), resulting in unpredictable and inconsistent results. But many modern day winemakers will master this creating something that's much more enjoyable to most drinkers.\n\nThe end result is nothing short of spectacular. Los Nogales is one of very few (if not the only) farms doing this in the world. And the trio are achieving such great results, they're in sky-high demand with UK roasters.\n\nThe complexity in the resulting coffee, clarity of flavor and taste notes are all truly unique the gold standard of Colombian speciality coffee.\n\nYou can taste it now in the unbelievably tropical Los Nogales Origins - available now [here](https://www.pactcoffee.com/coffees/los-nogales-origins)."}]" } , { "title" : "10 author quotes about coffee ", "category" : "Coffee break reading", "url" : "/blog/10-author-quotes-about-coffee", "date" : "01 March 2023", "author" : "Laura", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1677666397/dia-aram-FKxmGgh_RXM-unsplash_seeicj.jpg", "content": "[{"type" => "md-block", "content" => "Hopefully you have time on World Book Day to enjoy some reading time with a cup of coffee. A cup of joe has seemingly always been beloved by writers. Here are some of our favourite writer quotes about coffee.\n\n## 1 | Coffee > compliments\n\nI'd rather take coffee than compliments just now.\n\n Louisa May Alcott, Little Women\n\nTalk is cheap, according to Alcott. Flattery is a nice boost at the right time, but any kind of conversation can be a bit of a strain first thing in the morning. This is the 1868 version of the don't talk to me until I've had my coffee slogan and it definitely deserves to be on a tote bag or something.\n\n## 2 | Impatience for a brew\n\nThat's something that annoys the hell out of me - I mean if somebody says the coffee's all ready and it isn't\n\n J.D. Salinger, The Catcher in the Rye\n\nOkay, so maybe the protagonist in this American classic complains about just about everything, but we have to agree with this particular gripe. You get all excited and it's still dripping. Ugh!\n\n## 3 | No tea for me!\n\nI don't even glance at the herbal teas, I go straight for the real, vile coffee. Jitter in a cup. It cheers me up to know I'll soon be so tense. Margaret Atwood\n\nThis quote by Atwood is on par with David Lynch's famous quote, even bad coffee is better than no coffee at all - and whilst we're a fan of well-roasted, high-quality coffee for your morning brew, we have to love her dry wit in any context. It's hard to imagine A Handmaid's Tale written on herbal tea, after all.\n\nIf a strong-tasting cup is what gets your brain going, check out our [dark roasts](https://www.pactcoffee.com/coffees/dark).\n\n## 4 | More is better\n\nYou need some coffee, don't you?\n\nYes, I've only had a gallon.\n\n John Grisham, The Confession\n\nFlavour first, quantity second. With that being said, did you know you can get our delicious Terras Altas coffee in [kilo bags](https://www.pactcoffee.com/coffees/terras-altas-1kg)?\n\nBeing English and all, we're not sure what a gallon is, but we support you having quite a lot, anyway.\n\n## 5 | Coffee is life\n\nWere it not for coffee one could not write, which is to say one could not live. Honore de Balzac\n\nWriters unite - isn't this one the truth? It's clear from Balzac's quote that without our favourite hot beverage, we would never have had Old Goriot. Whether you view that as a horrible concept or not is a matter of taste.\n\n## 6 | Waxing lyrical\n\nOn taking this drink one feels the sentiment of well being and hope; melancholy is dissipated; one feels capable of doing, because of a condition of strength. Coffee is truly a brain stimulant. Voltaire\n\nLet's have a look back on coffee history. Voltaire was born in 17th-century France. It was during this century that coffee was introduced to Europe.\n\nIt's worth noting that Voltaire had an excessive coffee habit - he reportedly drank 40 to 50 cups a day. No wonder this quote makes him sound like he has reached some kind of over-caffeinated nirvana.\n\nHis doctor warned him about the impact his coffee ritual could have on his health, but he lived into his 80s that's good enough for us.\n\nWithout wanting to put a downer on it, it would be remiss not to acknowledge that despite being known for his criticism of slavery, coffee (much like tea) has a dark history. When it was first introduced to Europe and America, it was slavery that transformed it into the commercial product the modern world knows.\n\nThings have come a long way since then, but make sure the farmers growing your delicious brew are [paid properly](https://www.pactcoffee.com/transparency-report)!\n\n## 7 | Motivation\n\nWhere do you get inspiration for your books? I tell myself I can't have another cup of coffee till I thought of an idea.\n\n Douglas Adams\n\nDeprivation as motivation? Well, whatever works. But, seeing as coffee aids cognition, we'd recommend having a cup before you begin ideating - no need to make life more difficult!\n\n## 8 | A ritual\n\nIt was a pleasant cafe, warm and clean and friendly, and I hung up my old water-proof on the coat rack to dry and put my worn and weathered felt hat on the rack above the bench and ordered a cafe au lait. The waiter brought it and I took out a notebook from the pocket of the coat and a pencil and started to write. Ernest Hemingway\n\nHemingway is known for his use of plain language to captivate a wide audience - there's even a readability tool named after him - but this long list of activities in the first sentence belies what he's most known for. But it's really effective. It paints the picture of a ritual.\n\nRituals help us to be creative because they set us up to be in the mood for whatever the end goal is. Hemingway's ritual here is going to a cafe and completing a set of specific actions and ordering a specific coffee drink. Then, and only then, is he ready to settle down and write.\n\n## 9 | A bit harsh\n\nI just want a hot cup of coffee, black, and I don't want to hear about your troubles. Charles Bukowski\n\nBukowski isn't known for niceties, granted, but this one's a bit mean yet kind of relatable. And forgivable, like Alcott's quote, first thing in the morning. Later in the day, we recommend finding that person and having a cuppa and a chat.\n\n## 10 | Couldn't say it better\n\nCoffee gives you time to think. It's a lot more than just a drink; it's something happening. Not as in hip, but like an event, a place to be, but not like a location, but like somewhere within yourself. It gives you time, but not actual hours or minutes, but a chance to be, like be yourself, and have a second cup. Gertrude Stein\n\nThis last quote is a great one to leave you on. Coffee brings you back to yourself and take a moment out of your day. We couldn't agree more that it's more than just a drink. Coffee is a coffee is a coffee is a coffee (sorry, couldn't resist the Stein reference.) Coffee is a state of mind."}]" } , { "title" : "Coffee pods explained: a guide to exceptional everyday convenience", "category" : "Did you know", "url" : "/blog/coffee-pods-explained", "date" : "17 November 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1658401375/website-d2c/assets/uploadedCMS/2022/Homepage/HP_single_pod_box_hand.jpg", "content": "[{"type" => "md-block", "content" => "### **Key takeaways**\n\n* Most standard pod machines accept third-party pods, which means you're never limited to buying from the original manufacturer.\n* Most mainstream coffee pods are packed with commodity-grade coffee, over-roasted to mask inconsistency. Pact pods are made from speciality-grade beans that score 84 points or above.\n* Pact's pods are made from 100% recyclable aluminium and compatible with all classic Nespresso machines excluding VertuoLine, Gemini, and commercial built-in Miele units.\n* Aluminium preserves the aromatic oils in freshly roasted coffee better than plastic or compostable alternatives, keeping the coffee at its best until the moment you brew.\n* Pact's coffee pods for Nespresso machines are available at pactcoffee.com and in the coffee aisle at Waitrose."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1666009521/website-d2c/assets/kopi/pods_subscriptions.png", "text" => "Using Pact pods with the Opal One pod machine"}, {"type" => "md-block", "content" => "The way we make coffee at home has changed considerably over the last decade. Pod machines now sit in around [12.6 million kitchen counters](https://www.knowledge-sourcing.com/report/uk-coffee-pods-market) across the UK and for good reason they're quick, consistent, and require almost nothing of the person pressing the button.\n\nThe problem isn't the machine. It's what goes inside it.\n\nWalk down any supermarket aisle and you'll find shelf after shelf of colourful capsules making bold claims about flavour and origin, most of which are packed with commodity-grade coffee roasted dark to disguise its inconsistencies. The machine does its job. The coffee doesn't.\n\nThis guide explains what's actually inside a coffee pod, why the quality of the coffee matters far more than the machine, and where to find pods for Nespresso that are worth brewing."}, {"type" => "md-block", "content" => "## What's actually inside a coffee pod?\n\nInside each pod sits a precisely measured quantity of roasted, finely ground coffee typically five to six grams. When the capsule goes into the machine and the lever comes down, the mechanism punches small holes into the face and base of the pod.\n\nThe machine then forces hot water through the capsule at around 15-19 bars of pressure. That rapid, intense force mimics the mechanics of an espresso machine to produce a small amount of rich, strong coffee and the layer of crema on the surface of the shot.\n\nThe machine, in other words, is a heating element and a pump. It does the same job regardless of which pod you put into it. The flavour comes entirely from the quality of the coffee inside the pod the quality of the beans, how they were roasted, and how precisely they were ground for a high-pressure extraction."}, {"type" => "image-block", "text" => "How Pact pods arrive in the post", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1654681613/website-d2c/assets/kopi/subscribe-and-save-page/Pods_Lifestyle_Still_2_1.png"}, {"type" => "md-block", "content" => "## The quality divide: commodity pods vs. speciality pods.\n\nMost mainstream coffee pods for Nespresso machines are packed with commodity-grade coffee.\n\nLarge industrial brands buy anonymous lots on commodity markets bulk crops that often contain poor quality beans with physical defects. To produce a consistent flavour from inconsistent raw material, the coffee is roasted very dark. The result is a recognisable bitterness that most capsule drinkers have simply come to expect, rather than something the coffee was ever meant to taste like.\n\nPact's pods start somewhere different.\n\nEvery bean behind a Pact pod has been professionally scored at 84 points or above on the [SCA scale](https://sca.coffee/research/coffee-standards), a quality level which applies to a tiny fraction of the global harvest.\n\nThese beans are grown at high altitudes, harvested at peak ripeness, and roasted to preserve their delicate flavours and aromas.\n\nThey're then ground to a uniform particle size specifically calibrated for high-pressure capsule extraction fine enough for the machine to do its job properly, consistent enough to produce an even result every time.\n\nThe difference in the cup is significant. Where a commodity pod delivers flat, ashy bitterness, a [speciality](https://www.pactcoffee.com/blog/what-is-speciality-coffee) pod delivers something with actual character the natural sweetness of a well-grown bean, the complexity that comes from a specific origin, the kind of cup that makes every morning better."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1780309864/ChristmasPDPPodsEditorial1_2_r3envg.jpg", "text" => "Pact Christmas pods"}, {"type" => "md-block", "content" => "## **The sustainability question: aluminium vs. plastic and compostable pods.**\n\nThe environmental impact of single-use capsules is a big concern. In 2021, it was estimated that [29,000 plastic coffee pods ended up in landfill every month](https://www.independent.co.uk/climate-change/news/coffee-pods-decompose-plastic-pollution-b1932664.html), and the industry's response has been mixed.\n\nCompostable pods sound like the obvious solution. But in practice, most of them require industrial composting facilities the kind that aren't available through standard household or council waste collection. Without access to those facilities, compostable pods go into general waste, where they can't decompose properly and simply end up in landfill.\n\nPact's pods are made from 100% recyclable aluminium. Aluminium is one of the most genuinely circular materials available roughly [75% of all the aluminium ever produced globally is still in active use today](https://international-aluminium.org/resources/aluminium-recycling-fact-sheet/), because it can be melted down and reused indefinitely without losing integrity.\n\nIt's also an excellent barrier against oxygen, light, and moisture, which means the aromatic oils in the freshly roasted coffee inside the pod are fully protected until the moment you brew.\n\nRecycling is straightforward. Pact's pods are fully integrated with the [Podback scheme](https://podback.org/?utm_term=recycle%20coffee%20pods&utm_campaign=&utm_source=adwords&utm_medium=ppc&utm_content=655589599167&gad_source=1&gad_campaignid=20007616450&gbraid=0AAAAApdM5623EriMyRzsRXaU6x-63OZFa&gclid=Cj0KCQjw2_TQBhCnARIsAF3-XhwHE2jV-k03AtTycoVYMVkQp1JFGxFD27-AgU-j-BIgUiycpNIwRhoaAqHoEALw_wcB), which provides roadside collection bags and local drop-off points across the UK."}, {"type" => "md-block", "content" => "## **Where can I buy pods for Nespresso?**\n\nThe good news is that you're not limited to buying from the machine manufacturer. Standard capsule machines are built to an open specification, which means third-party pods that meet the same physical dimensions work just as well.\n\nPact's aluminium capsules are precision-made to fit all classic Nespresso machines, excluding VertuoLine, Gemini, and commercial built-in Miele units.\n\nThere are two straightforward ways to get them.\n\n**From pactcoffee.com**\n\nA Pact capsule subscription means freshly roasted, speciality-grade pods arrive at your door on a schedule that matches your coffee habits.\n\nThe subscription can be paused, skipped, or adjusted at any time through your account.You can buy on a one-off basis, too.\\\n\\\nChoose from our two classic espresso flavours [Bourbon Cream](https://www.pactcoffee.com/coffee-pods/bourbon-cream) (also available as [decaf](https://www.pactcoffee.com/coffee-pods/bourbon-cream-decaf-pods)) and [Fruit & Nut](https://www.pactcoffee.com/coffee-pods/fruit-and-nut).\n\n**In Waitrose.**\n\nPact's coffee pods for Nespresso machines are available in the coffee aisle in Waitrose stores and on [Waitrose online](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-espresso-pods-10s/947646-848477-848478?srsltid=AfmBOopYEjFBaqEyeTUcDRad-r_nyJAuyoe1heJTaHreGCS3hx9nhJIO)."}, {"type" => "md-block", "content" => "### **FAQs**\n\n**Are Pact pods safe to use in my Nespresso machine?**\n\nYes. Standard home capsule machines are built to an open physical specification, and Pact's aluminium pods are precision-moulded to match those dimensions exactly.\n\nThey slide in, seal, and pierce cleanly without causing mechanical strain or affecting your warranty. Pact pods are compatible with all classic Nespresso machines, excluding VertuoLine, Gemini, and commercial built-in Miele units.\n\n**Where can I buy pods for Nespresso that are speciality grade?**\n\nPact's speciality coffee pods for Nespresso machines are available at [pactcoffee.com](http://pactcoffee.com) and in over 300 Waitrose stores nationwide. Every pod contains 84+ point speciality-grade coffee.\n\n**Why does speciality coffee in a pod taste less bitter than supermarket brands?**\n\nMost mainstream capsule brands use commodity-grade beans, often including low-grade Robusta, roasted dark to mask inconsistency. The result is a recognisable bitterness.\n\nSpeciality pods, like Pact's 84+ point range, start with Arabica beans that have genuine flavour complexity. We keep the roast relatively light to protect those natural flavours.\n\n**How do Pact's pods connect to how the growers are paid?**\n\nThe coffee in Pact pods is sourced directly from the world's best growers. These growers are paid at least 10% above the Fairtrade minimum and frequently considerably more.\n\nWorking directly with growers, rather than buying through commodity auctions, means the price paid reflects the quality of the work, and gives the people producing exceptional coffee the financial stability to keep doing it.\n\n**How should I store my coffee pods at home?**\n\nBecause Pact's pods are sealed in high-barrier aluminium, the coffee inside is fully protected from oxygen, light, and moisture. A kitchen cupboard or a countertop pod holder is all you need no airtight containers or refrigeration.\n\n**Are Pact's coffee pods recyclable?**\n\nYes. Pact's pods are made from 100% recyclable aluminium and are fully integrated with the Podback recycling scheme, which provides roadside collection bags and local drop-off points across the UK.\n\nDetails on how to recycle are included with every order and available [here.](https://support.pactcoffee.com/hc/en-us/articles/4406047796626-How-do-I-recycle-my-coffee-pods)\n\n*Ready to try speciality coffee pods for Nespresso? Explore Pact's full range [here](https://www.pactcoffee.com/coffee-pods?srsltid=AfmBOooonHtrQNjH4vDpqnPX4hFARzCBW7LnQJdpLZOIpiFQP5qgmSf0).*\n\n*Prefer to pick them up in person? Find our pods in the coffee aisle at Waitrose stores nationwide.*"}]" } , { "title" : "How sustainable is plant milk?", "category" : "Coffee break reading", "url" : "/blog/how-sustainable-is-plant-milk", "date" : "01 November 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1652796661/website-d2c/assets/kopi/brew-guides/latte.png", "content": "[{"type" => "md-block", "content" => "In recent years, more and more of us have either extended Veganuary or simply chosen a plant-based dairy alternative over the classic semi-skimmed.\n\nDairy production leads to an awful lot of greenhouse gas emissions, and it also takes up a lot of land. As a rule of thumb, opting for plant-based milk alternatives can be much kinder to the planet.\n\nThe good news is that it's no longer a simple choice between dairy of black coffee (although, we strongly recommend tasting many of our coffees black), as dairy alternatives are readily available pretty much everywhere in the UK.\n\nBut with so many plant-based cartons sitting on shelves, it can get overwhelming. And how sustainable is oat, soy, almond, and coconut milk, really?\n\nWe're here to help with a rundown of the best milk alternatives, as well as the pros and cons of plant milks, to make sure you get that perfect plant-based flat white."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1606220376/Soy_milk_nekwep.png", "text" => "Soy milk"}, {"type" => "md-block", "content" => "## **Soy milk**\n\n**Does soy milk taste good in coffee?**\n\nSoy milk has been a popular choice for a long time. Maybe surprisingly so, as it's got one of the strongest flavours. Against a hardy, chocolatey espresso, this might not be a problem, but paired with a fruity, floral African coffee, it has the potential to overpower the overall taste.\n\n**Is soy milk healthy?**\n\nSoya beans contain powerful antioxidants that can help to minimise the damage of oxidative stress which is involved in ageing and the onset of chronic disease.\n\nIt's high in protein and research shows that this protein is the most comparable to the protein found in cow's milk. It's also low in saturated fat.\n\n**Why does soy milk curdle in coffee?**\n\nIt comes down to heat and the coffee's acidity these elements react poorly with a lot of plant-based milks, so some mitigation is needed.\n\nAllowing the coffee to cool off a bit before mixing can help, as can choosing a less acidic coffee, like a Brazilian or Colombian.\n\n**Can soy milk be foamed for coffee?**\n\nSoy has the tendency to split in coffee. But if you use a low-acidity espresso, don't overheat the soy milk, and [pour it in fairly quickly](https://whitehorsecoffee.com.au/blog/2017/02/steam-perfectly-silky-soy-milk-coffee/) you've got a better chance of getting a better cup.\n\n**How sustainable is soy milk?**\n\nLots of the Amazon rainforest has been destroyed to make way for soy farms. So we'd recommend organic soy milk made in the US or Canada."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1606220436/Oat_milk_haylkf.png", "text" => "Oat milk"}, {"type" => "md-block", "content" => "## **Oat milk**\n\n**Does oat milk taste good in coffee?**\n\nOat milk is the most popular plant-based dairy alternative. It's creamy, thick and has a less distinctive flavour than nut milks a dairy doppelgnger. Plus, its natural sweetness blends well with an espresso shot. But there is an oaty hint.\n\n**Is oat milk healthy?**\n\nOat milk is high in fibre, plant-based protein and calcium. Also, many brands fortify their oat milk with added nutrients. This means it promotes bone, hair, skin and nail health. It's still early days, but research shows that it can help with cholesterol and general gut health.\n\n**Can oat milk be foamed for coffee?**\n\nThe higher fat content (compared to other alternatives) means some people favour oat milk for steaming and frothing. Part of this comes down to technique, but there's also a number of barista-edition oat milks that are a great option. With these, it's easier to coax out those microbubbles.\n\n**How sustainable is oat milk?**\n\nIn comparison to cow's milk, oat milk production leads to [80% less greenhouse gas emissions and uses 60% less energy](https://www.uqhealthyliving.org.au/oat-milk-better-for-the-environment-but-is-it-good-for-you/). In this sense, it's generally considered a winner when it comes to sustainability.\n\nOats are also grown in cool climates. So you don't need to worry about your carton causing deforestation."}, {"type" => "image-block", "text" => "Almond milk", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1606220470/Almond_milk_lgfpsj.png"}, {"type" => "md-block", "content" => "## **Almond milk**\n\n**Does almond milk taste good in coffee?**\n\nSome people find the taste of almond milk slightly bitter, especially if they're using an unsweetened version. It can also overpower slightly milder coffees with its nuttiness. But the stats don't lie and almond milk is a very popular choice with vegan coffee drinkers.\n\n**Is almond milk healthy?**\n\nAlmond milk is low in calories (as little as 30 per 100ml), and when it's fortified, it can provide calcium content that's comparable to cow's milk. It's also a good source of vitamin E, an important antioxidant which helps to maintain healthy skin and eyes.\n\n**Can almond milk be foamed for coffee?**\n\nLots of almond milks are difficult to froth. Its relatively low protein content means it's difficult to thicken, and the froth often separates. So we recommend opting for a barista almond milk.\n\n**How sustainable is almond milk?**\n\nAlmond trees are incredibly thirsty plants, and almond milk requires more water than any other dairy alternatives. Some reports state [130 pints of water per single pint of almond milk](https://www.theguardian.com/environment/2020/jan/28/what-plant-milk-should-i-drink-almond-killing-bees-aoe)."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1667316046/pexels-oleksandr-pidvalnyi-322483_nzgdyy.jpg", "text" => "Coconut milk"}, {"type" => "md-block", "content" => "## **Coconut milk**\n\n**Does coconut milk taste good in coffee?**\n\nIt depends on how much you like the taste of coconut. The taste isn't as strong as eating a chunk of coconut, but you'll certainly get plenty of rich flavour. You'll also get quite a lot of that exotic sweetness, and this can overpower lighter coffees.\n\n**Is coconut milk healthy?**\n\nCoconuts have quite a high fat content, but, as coconut milk is made by mixing coconuts with water, there are plenty of reduced-fat cartons around.\n\nCoconut milk can contain antimicrobial, anti-fungal and anti-inflammatory compounds which destroy disease-causing organisms. So it's thought that it can help protect the body from diseases and viruses.\n\n**Can coconut milk be foamed for coffee?**\n\nYes, the high fat content here is great for microfoam, and warming the milk should stop it from curdling.\n\n**How sustainable is coconut milk?**\n\nThe pluses are that coconut trees don't use an awful lot of water, and they absorb carbon dioxide.\n\nBut as they're only grown in tropical areas, production of the milk can mean encroaching on habitat for wildlife. Increasing global demand is only going to exacerbate the destruction of the rainforest.\n\nThere's also been cases of worker exploitation and very low wages in coconut production. We recommend making sure your coconut milk is Fairtrade certified."}, {"type" => "md-block", "content" => "## **Hemp milk**\n\n**Does hemp milk taste good in coffee?**\n\nIt's slightly nutty but has a mild taste, which means it won't overpower many coffees.\n\n**Is hemp milk healthy?**\n\nHemp milk has fewer calories but roughly the same amount of fats as cow's milk. It has more protein and healthy fats than the majority of other plant-based milk alternatives. It's also one of the few plant-based complete proteins.\n\n**Can coconut milk be foamed for coffee?**\n\nYes. It creates slightly larger bubbles than you'd expect from microfoam, but it foams just as easily as oat milk.\n\n**How sustainable is hemp milk?**\n\nHemp is very environmentally friendly. In fact, every part of the plant can be used as a construction material, so there's very little waste if any at all.\n\nIt's also resistant to disease and produces a lot of weed-suppressing shade. This reduces the need for herbicides and pesticides. In short, it could be a game-changer.\n\n## **Best milk alternative the verdict**\n\nWhen it comes to foaming ability, health benefits, sustainability and great taste in the one package, there's only one winner: oat milk.\n\nAnd we heavily recommend opting for barista oat milk, where possible it really makes all the difference."}]" } , { "title" : "How to make the best espresso at home", "category" : "How tos", "url" : "/blog/how-to-make-the-best-espresso-at-home", "date" : "27 September 2022", "author" : "Rachel", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1647855360/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/259-section-2-1646218468.jpg", "content": "[{"type" => "md-block", "content" => "## Key takeaways\n\n* Dose and timings matter most: for a double espresso, use 18g of coffee, and aim for 36g of liquid, pulled in 25-30 seconds.\n* When your grind size is too coarse, your espresso will taste sour (under extracted). Too fine, and it'll taste bitter (over extracted). Small adjustments can make a big difference.\n* You don't need an expensive machine a moka pot or AeroPress can make espresso-like coffee of great quality at home.\n* Great coffee beans are vital to a great espresso. All Pact beans score at least 84 points with professional tasters [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso?srsltid=AfmBOoqaYq8O1X69O7Niq20TBw3YJVCbADcgU7Dm3-u8eHN14hmrQPCp) and [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso?srsltid=AfmBOoolzheBWE7AK5sTnfro-ymV6vwyXTh7rDKhIztY4f9PNPGLqGFA) are perfect for brewing espresso at home.\n* Pact roasts to order and grinds for any brewing method, so you always enjoy the freshest espresso possible.\n\n\\\nMaking great espresso at home is entirely possible, and you don't need a massive budget or commercial setup to do it. This guide covers everything you need to achieve it, from dialling in your coffee to choosing the right beans plus how you can make espresso-like coffee without a machine.\n\n## What grind size should I use for home espresso?\n\nGetting the grind size right is probably the single most important espresso tip to follow. For a home espresso machine, you want a fine grind,finer than table salt, but not powdery. Too coarse and your shot will run fast and taste sour (known as under-extraction). Too fine and it'll choke the machine and taste bitter (known as over-extraction). \n\nIf you buy whole beans, you'll have a much better chance of getting your espresso tasting exactly how you like it with a [coffee grinder](https://www.pactcoffee.com/blog/what-is-the-best-grinder-to-buy). But, if you're buying pre-ground coffee, you can read our top tips on the [best ground coffee to buy here](https://www.pactcoffee.com/blog/what-is-the-best-ground-coffee-to-buy).\n\nWhen you order from Pact, you can get both whole beans and pre-ground coffee simply tell us how you want your coffee, and we'll roast and grind to order, so it arrives at its freshest.\n\n## How much coffee do I use for a double espresso?\n\nFor a double espresso with a home coffee machine, aim for 18g of ground coffee and 36g of liquid (a 1:2 ratio) in 25-30 seconds. This is the industry-standard recipe, and the foundation to a great double shot of espresso.\n\nIf you're using a home espresso machine, some portafilter baskets hold different amounts of coffee, so here's an outline of the different ranges:\n\n### 1. Ristretto\n\n* Ratio: 1:1\n* Single shot: 7-9g in >> 7-9g out\n* Double Shot: 16-20g in >> 16-20g out\n* Target time: 20-25 seconds\n* Flavour profile: Intensely concentrated, thick body, very sweet, and low acidity. Because less water passes through, you only extract the early, rich flavours.\n\n### 2. Standard espresso\n\n* Ratio: 1:2\n* Single shot: 7-9g in >> 14-18g out\n* Double shot: 18-20g in >> 36-40g out\n* Target time: 25-30 seconds\n* Flavour profile: This is the industry standard baseline. It offers the most traditional, balanced profile striking the perfect middle ground between clarity, acidity, and heavy body.\n\n### 3. Lungo\n\n* Ratio: 1:3\n* Single shot: 7-9g in >> 21-27g out\n* Double shot: 18-20g in >> 54-60g out\n* Target time: 25-30 seconds (sometimes stretched to 35s for light roasts)\n* Flavour profile: Thinner body and more watery texture, but with high flavour clarity. Pushing more water through extracts more of the complex, bitter notes. It works exceptionally well with light-roasted speciality coffees.\n\n*Note: This is a general rule so long as you like what you're tasting, that's all that matters.*\n\nWant to know more about brewing ratios? You can [read our guide here](https://www.pactcoffee.com/blog/everything-you-need-to-know-about-brewing-ratios).\n\n## What's the best coffee for espresso at home?\n\nThe best coffee beans for espresso at home are [speciality coffee](https://www.pactcoffee.com/blog/what-is-speciality-coffee) beans with rich, chocolatey or nutty profiles most commonly medium-dark or dark roasted. They tend to hold up better under pressure and delivery that intensity you expect from a great shot.\n\nAll Pact coffees score at least 84 points with professional tasters (Q Graders), meaning every bag meets a rigorous standard of quality before it reaches your kitchen. \n\nFor great espresso at home, try our chocolatey [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso) and rich [Fruit & Nut](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso) blends they're two of our most popular espressos.\n\n* Bourbon Cream Espresso: An espresso that captures the flavour of a Bourbon Cream biscuit dark cocoa depth, silky sweetness, and a creamy finish (and a Great Taste Award to prove it!).\n* Fruit & Nut Espresso: A pitch-perfect espresso blend that's every bit as indulgent as the classic chocolate flavour.\n\nRead all about [the best coffee beans for espresso here](https://www.pactcoffee.com/blog/the-best-coffee-beans-for-espresso).\n\n*Note: Keep an eye out on our [full menu](https://www.pactcoffee.com/coffees) for rotational single-origin espresso coffees on our Select and Micro-lot lines.*\n\n## How to make espresso at home: step-by-step on a home espresso machine\n\nFollow these espresso tips to get caf-quality coffees at home:\n\n1. Weigh your coffee use 18g of freshly roasted, ground coffee for a double espresso.\n2. Distribute evenly tap the portafilter gently and level the grounds before tamping.\n3. Tamp with consistent pressure once you feel pushback from the ground coffee, that's the right amount of pressure.\n4. Start a timer and pull your shot aim for 36g of liquid coffee in between 25-30 seconds.\n5. Taste and adjust Sour? Grind finer. Bitter? Grind coarser.\n\nFor a full walkthrough, watch our [espresso brew guide video](https://www.pactcoffee.com/brew-guides/espresso).\n\n## **How to make espresso without a machine**\n\nGreat coffee isn't dependent on having the most expensive machine or brewing expertise. In fact, you can get started for [as little as 29.95](https://www.pactcoffee.com/brewing-equipment/aeropress-coffee-maker?srsltid=AfmBOooGN5K7QHY8-pkVEVfuf1H4RRatu8xkworAE_WtR9NBRicM3IH5). There are plenty of affordable pieces of kit that make outstanding cups of the good stuff, but which one is right for you?\n\n### The moka pot\n\nThis beloved Italian favourite is designed to make coffee that's very close to the espresso you get from a machine.\n\nIt's heated so that steam forces hot water up through the coffee grounds. The result is a strong tasting coffee that's as close as you'll get to an espresso without a full set-up.\n\nChoose a medium-fine ground coffee and follow the step-by-step instructions in our [brew guide](https://www.pactcoffee.com/brew-guides/stovetop) for an outstanding shot.\n\n### The AeroPress\n\nIt's a very handy size for travel, and it also guarantees a superb coffee. We prefer the inverted method for the best results. Prepare with a filter, then use the handy measuring scoop and numbering system on its chamber as a guide for espresso, it will be one scoop and the number one. Nice and simple!\\\n\\\n[The AeroPress brew guide video](https://www.pactcoffee.com/brew-guides/aeropress). \n\n### The best beans for making espresso-like coffee\n\nSimilarly to espresso, you want medium to dark roasted beans that have that rich, chocolatey characteristics. \n\n[Fazenda Reis](https://www.pactcoffee.com/coffees/fazenda-reis) is roasted to do just that a creamy dark roast thatcan replicate the profile of a traditional espresso full of chocolate and peanut-butter flavours.\n\nIt's also winner of a two-star 2023 Great Taste Award!\n\n## FAQs\n\n### Why does my espresso taste sour?\n\nSourness in coffee is almost always a sign of under-extracted coffee which means the water hasn't had enough contact time with the ground coffee to draw out its sweeter, more complex characteristics. The most common cause is that the grind is too coarse. Try grinding slightly finer to see if the balance improves.\\\n\\\nIt's also worth checking your dose packing too little coffee into the portafilter can quicken the shot. \n\n### Why does my espresso taste bitter?\n\nBitterness in coffee is almost always a sign of over-extraction which means the water has spent too long in contact with the ground coffee and pulled out harsh, unpleasant notes. The most common cause is that the grind is too fine. Try grinding coarser and see if the balance improves. \\\n\\\nIt's also worth checking your dose packing too much coffee into the portafilter can slow the shot.\n\n### Can I make an espresso without an expensive machine?\n\nAbsolutely. A good moka pot costs under 30 and produces a genuinely excellent strong coffee that's just like an espresso. The AeroPress is another great alternative that can use to produce espresso-like coffee. \n\n### What's the difference between and espresso and strong coffee?\n\nTrue espresso is brewed under nine bars of pressure. 'Strong' coffee brewed in a moka pot or AeroPress lacks the pressure of an espresso, which creates the crema, but can match or exceed an espressos intensity."}]" } , { "title" : "What's the difference between a latte and cappuccino?", "category" : "How tos", "url" : "/blog/whats'the-difference-between-a-latte-and-cappuccino", "date" : "05 September 2022", "author" : "Rachel", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1634637790/Latte_BrewGuide_wfb97r.jpg", "content": "[{"type" => "md-block", "content" => "* Latte or cappuccino? Same base, different milk magic.\n* A latte is smooth and silky more milk, less foam.\n* A cappuccino is lighter and frothier, with equal parts espresso, milk, and foam.\n* Flat whites use less milk for a stronger taste and sleek microfoam.\n* A macchiato is a spotted' espresso from a dash of foam to distinct layers.\n* No espresso machine? Try pods, a stovetop, or an AeroPress.\n* [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso) suits flat whites and macchiatos.\n* [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso) is made for lattes and cappuccinos."}, {"type" => "md-block", "content" => "The mighty espresso is the base of a wide range of delicious brews, each with qualities that make it unique. But if you've ever wanted to concoct one yourself at home, you might have wondered what the difference between latte and cappuccino actually is and we're here to help.\n\nArmed with a little knowledge about different coffee drinks, you'll be whipping up your own flat whites and macchiatos in no time (no espresso machine necessary!).\n\n## So what's really the difference between a latte and a cappuccino?\n\nThey're two mainstays of any coffee shop menu, and the difference lies in the ratio between espresso, steamed milk and foamed milk.\n\n**So, what is a latte?** It's a smooth and milky coffee, consisting of a double shot of espresso with steamed milk and just a dash of microfoam to top it off.\n\n**And what is a cappuccino?** A frothy favourite the world-over, the cappuccino also has a double shot of espresso, but the rest is equal parts steamed milk and thick, foamed milk.\n\nCheck out our brew guides for all the details on how to make a perfect [latte](https://www.pactcoffee.com/brew-guides/latte) and [cappuccino](https://www.pactcoffee.com/brew-guides/cappuccino).\n\n## **What about the difference between a latte and a flat white?**\n\nThe flat white has a reputation for being the hippest coffee on the block and what sets it apart is its minimalist attitude to microfoam.\n\nWhile made in a similar way to the latte, the flat white is a shorter drink with less than half the milk of a latte, meaning a stronger tasting coffee.\n\nThe milk should have a thin, or 'flat', layer of velvety foam at the top, perfect for practising your latte art with! [](http://here.)[See our top tips](https://www.pactcoffee.com/brew-guides/flat-white) on achieving the ultimate flat white.\n\n## What is a latte macchiato? The macchiato coffee explained\n\nThe word macchiato means 'spotted' or 'stained'. There are a few variations on the macchiato, so let your taste buds guide you in deciding which to try.\n\nFirst we have the classic macchiato coffee simply a shot of espresso with a small amount of milk foam spooned over the top, so the milk 'spots' the coffee.\n\nNext, the latte macchiato. Usually served in a tall glass, it has distinct layers with steamed milk poured in first, followed by a shot of espresso and a topping of foamed milk.\n\nYou'll find variations of this drink on offer in many cafes, with the caramel or vanilla versions being popular both easily achieved with a dash of syrup in the espresso (although we let speciality coffee's flavours do the talking!). \n\n## Top tips for creating different types of coffee at home\n\nEven if you don't have an espresso machine or milk steamer at home, there are still ways and means to master these coffees yourself.\n\n### **Use your pod machine**\n\n[Our newly improved Pods](https://www.pactcoffee.com/coffee-pods) are the best in class, delivering espresso-hit strength, freshness, quality and flavour.\n\n### No machine?\n\nTry a [stovetop brewer](https://www.pactcoffee.com/brewing-equipment/bialetti-moka-express-four-cup-stovetop) or an [AeroPress](https://www.pactcoffee.com/brewing-equipment/aeropress-coffee-maker). Both are great for achieving intense espresso-like coffee that you can turn into barista-level lattes and cappuccinos at home.\n\n### **But what about the milk?**\n\nWe have a few tricks up our sleeve. First, you should warm up the milk. In a pan on the stove is best for temperature control you want it hot, not boiling.\n\nA whisk is a simple way to get you some frothy goodness. Another effective method is to use a cafetire. Pour your warmed milk in and place the lid on. Then push and pull the plunger up and down into the top of the milk to create thick and glorious foam.\n\n### **What coffee works best for which drink?**\n\nWe have some superb espresso blends that are ideal for these drinks.\n\nOur [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso) has smooth milk chocolate and dried fruit characteristics a contemporary twist on the classic Italian blend. It's perfect for macchiatos and flat whites. Meanwhile, intensely chocolatey notes and a dark roast make our [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso) an ideal choice for both the latte and cappuccino.\n\n## **Ready to brew some coffee?**\n\nSubscribe and save with [5 off your first order](https://www.pactcoffee.com/offers/pactsb1). You can have a go at recreating all different types of coffee drinks and discover the difference between lattes and cappuccinos for yourself."}]" } , { "title" : "10 Years of Pact: The Highlights", "category" : "Coffee break reading", "url" : "/blog/10-years-of-pact", "date" : "19 August 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1660924716/Artboard_1_oluoye.jpg", "content": "[{"type" => "md-block", "content" => "On 10th September, Pact Coffee will be 10 years old.\n\nThis is a huge milestone for us. We've come an awful long way since we began in Stephen Rapoport's (our founder's) kitchen and we certainly couldn't have done it without Pact customers.\n\nWe want to take this opportunity to say a sincere thank you to all of you. Every single bean that you buy makes a real difference at its source. Thanks to your support, we've been able to make a significant impact to farmers' lives over ten years.\n\n**Here are 10 of our highlights from the decade:**"}, {"type" => "image-block", "text" => "The Roastery", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1660924819/Grinding-1_1_kwwpbl.jpg"}, {"type" => "md-block", "content" => "## **2014: The UK roastery opens**\n\nWill Corby, head of coffee, joins Pact and opens our roastery in Bermondsey, London we're now able to roast our own coffee!\n\nWill makes a pretty audacious step, requesting that Stephen buys roasters that are four times the going rate a cool $250,000! Crucially, these roasters (Loring Smart Roasts) use approximately 25% of the gas that competitor machines use.\n\nAs a small start up at this point, a quarter of a million dollars is an awful lot but this was the outset of our sustainability goals. We've continued with this and now have a second Loring Smart Roast in our new roastery, which is now in Haslemere, Surrey."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1661172164/Farmers_Brazil_Fazenda_Chapada_7_famwxi.jpg", "text" => "Marcus Carvalho"}, {"type" => "md-block", "content" => "## **2015: Footballer turns coffee farmer**\n\nIn 2015, Marcus Carvalho had been through a tough few years. The former professional footballer had seen personal tragedy and was ready to give up coffee farming altogether.\n\nBack in his playing days he was nicknamed Peacock' and was renowned in the local area as the man who made it as a professional footballer but coffee farming was a different challenge altogether.\n\nWill saw potential in the farm and bought a cherry sorter for Marcus. With this piece of equipment, he saw huge improvements in his speciality coffee and Marcus said that the excitement we had for it kept him in this new game.\n\nToday, he continues to create superb coffee for Pact customers, works as a civil servant and still manages to find the time to teach underprivileged children how to play football what a man!"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1661172588/Copy_of_Roasting_coffee_team_grindhouse_Pact_beans_23_of_47_fvuzjf.jpg", "text" => "."}, {"type" => "md-block", "content" => "## **2016: The Land of Diversity Competition begins**\n\nWill helps the FNC (national federation of coffee growers) with developing the competition and becomes head judge.\n\nFor Will, this wasn't only a chance to recognise the potential of smaller-scale farmers; it was an opportunity to encourage other roasters in the US, Australia, Asia and Europe to develop relationships in a similar way to us.\n\nLong, first-name-term relationships are the best way to make sure that the farmer gets a truly fair deal. And a week of conversations with other coffee buyers means plenty of opportunity to discuss direct, transparent supply chains.\n\nAs of today, 35% of farmers who made it through to the final of the competition now have relationships like this with roasters a percentage we're truly proud of and hope to increase."}, {"type" => "image-block", "text" => "Donatille's special edition coffee", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1661260174/donatille-9_rk4bgl.jpg"}, {"type" => "md-block", "content" => "## **2017: A gift of a goat?**\n\nDonatille Nyiramasoni has a tiny patch of land in Rwanda, which is home to trees that produce coffee with immense clarity. One of them was so good, it deserved its own Pact category Gold Standard.\n\nDonatille's harvest is often very small (sometimes as little as one sack a year) so paying her a premium makes a massive difference.\n\nOver the years, we've helped her with fertilising equipment, pruning and pesticide tips. But in 2017, we wanted to go a few steps further.\n\nSo we bought her a goat.\n\nThat may sound strange, but it's a great source of income and quite handy with clearing the weeds, too! Since then, this goat has had twin goats, one of which has had its own baby. As a result, Donatille's been able to sell these extra goats for profit and continue to make improvements on the farm."}, {"type" => "image-block", "text" => "Walter Calix", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1661172843/92e8e264-bf2d-44dd-9f82-bd446c1c95f8_ijeq1r.jpg"}, {"type" => "md-block", "content" => "## **2018: A chance meeting**\n\nWalter Calix lived in America until his mother asked him to come home and work on the coffee farm after his father passed away.\n\nWalter continued farming coffee for the commodity market until Rony Gamez, a real rockstar of coffee, asked him to help with translation when Will came to visit Honduras.\n\nAt this point, Walter had never really seen speciality coffee farming in action before, and he saw the trip as a great way to practice his English.\n\nOver the week, he got involved with the coaching sessions and returned to the farm to produce his own speciality coffee with the natural method. Soon after, he used a local washing station to create coffee with the washed process.\n\nBut there was a bit of a problem the washing station wasn't in the best shape, and Walter was effectively paying them to spend the time cleaning the station before he could use it.\n\nHe told us it was no longer worth his time. So we loaned him $1200 to buy his own micro washing station and pay us back, with 0% interest, in time.\n\nHe's since returned the money and consistently produced fantastic natural and washed coffees for the Pact menu."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1661173587/Mauricio_Vega_ghxdla.jpg", "text" => "Mauricio Vega"}, {"type" => "md-block", "content" => "## **2019: The kid's alright**\n\nTo lots of young people in Colombia, coffee farming seems like an unsustainable, unprofitable future living in debt in rural areas.\n\nIn fact, Mauricio Vega planned to move to the city for a job in sales until he saw us work with his father on the El Cairo farm as a result, the family significantly improved their living conditions and moved into a renovated house.\n\nShortly afterwards, with the help of his dad, Faiber, he bought the La Pedregosa farm and began working with our head of coffee, Will, to optimise the growing process.\n\nToday, he's incredibly proud and thankful to sell his coffee to the Pact community, and as a successful businessman still in his early 20s, he has big ambitions to create the world's very best coffee.\n\nIf Mauricio's a pioneer for what's to come with this exciting new wave of Colombian speciality-coffee producers, we can't wait to see what's next."}, {"type" => "image-block", "text" => "Epiphanie Mukashyaka", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1661173965/Epiphanie_tkdcwd.jpg"}, {"type" => "md-block", "content" => "## **2020: The Garinka Project**\n\nEpiphanie Mukashyaka survived the 1994 Rwandan genocide which tragically took her husband's life. She inherited his farm and began with small steps before training in speciality coffee.\n\nFrom there, she used her knowledge to teach and develop her fellow local farmers and became the first woman to own a washing station in Rwanda. Today, she supports more than 4,608 farmers socially and economically with her cooperative BufCoffee.\n\nIn autumn 2020, we gifted 36 cows to the local families surrounding BufCoffee to provide fertiliser, food, nutrition and an additional income source through milk."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1661174082/IMG_1632_fo1wch.jpg", "text" => "Fazenda Zaroca"}, {"type" => "md-block", "content" => "## **2021: righting a wrong**\n\nWe've been working with Gilberto Basilio on his family-run farm, Zaroca, since 2017. And last year, he did something really special.\n\nGilberto used a large amount of the premium we've been paying him over the five years to purchase land that was formerly deforested for sugar production and plant trees again.\n\nThis reforestation project isn't done for any monetary gain he's doing it just because he thinks it's the right thing to do. We're with him all the way!"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1660129171/IMG_8836_egfto5.heic", "text" => "Gonzalo Moreno"}, {"type" => "md-block", "content" => "## **2021: battling climate change**\n\nGonzalo Moreno farms near to the Colombia-Venezuela border, where smuggling and drug production is rife.\n\nAs if that isn't tough enough, he's also had to deal with the extensive rain seasons that climate change brings in recent years resulting in the presence of dreaded white mould on his coffee farm, La Secreta.\n\nWe've been working with him since 2015, and since then he's made huge sustainable strides forward. He's spent the years working with a local agronomist to prune his trees, allowing air circulation and sun exposure to ward off mould build-up.\n\nLike Gilberto, he kicked off a reforestation project last year thanks to the planting of coffee trees, and the rich soils that this brings, what was formerly pasture will soon be forest."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1659525685/website-d2c/assets/uploadedCMS/2022/Homepage/B_CORP_Header_Opt2.jpg", "text" => "."}, {"type" => "md-block", "content" => "## **2022: B Corp certification**\n\nThis means we're part of a collective of companies using business as a force for good. The assessment process is vigorous, took several years, and will keep us under close scrutiny to make sure we're adapting to B Lab's ever-improving standards.\n\nIt's vital for us to do the very best we can for our customers, the planet and the fantastic farmers that we work with this certification will ensure we're consistently held to account for many more years.\n\nThanks again for your support over the decade. We genuinely couldn't have done any of this with you, our customers.\n\nWe appreciate that times are tough right now, and it means an awful lot that you've stuck by us. We hope you're continuing to enjoy some of the world's best (and freshest) coffee!"}]" } , { "title" : "How To Make an Espresso & Tonic", "category" : "Recipes", "url" : "/blog/espresso-tonic", "date" : "03 August 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1659527699/felix-wagner-42JIyhSV6Ew-unsplash_krqscu.jpg", "content": "[{"type" => "md-block", "content" => "The espresso & tonic coffee cocktail was created the day after a staff party by workers of Koppi Roasters, in Oslo, in 2007. When the founders of the roastery, Charles Nystrand and Anna Lunell, tried it, they were delighted enough to put 'Kaffe&Tonic' on their menu when they got back to Sweden. \n\nIt was a star feature of the cafe until it closed a decade later. During that time, it became popular not just in Scandinavia, but also as a social-media star in the United States. \\\n\\\nWhen it's made well, it has the perfect balance of sweetness, bitterness and coffee-kick flavour. Here's the choice recipe of our head of coffee, Will. \n\n## Ingredients\n\n* 100ml tonic\n* Espresso coffee (we recommend [Tutti Frutti](https://www.pactcoffee.com/coffees/tutti-frutti-espresso)) \n* Four cubes of ice\n\n## Method\n\nThe first thing to consider here is the bubbles in the tonic. In short, bubbles increase when they interact with any coarse surfaces (like the bottom of your glass) and coffee is particularly coarse! So it's vital to pour the tonic into a rocks glass, over four or five cubes of ice, first. \n\nNext, it's time to prepare the espresso. To get this just right, we recommend using the [Hario V60 Drip Scale](https://www.pactcoffee.com/brewing-equipment/hario-v60-drip-scale-stainless-steel). \n\nFill your basket with 18 grams of [freshly ground espresso coffee](https://www.pactcoffee.com/coffees/tutti-frutti-espresso). Tamp your coffee and screw the portafilter into place. Put your glass, containing the tonic and ice, under the portafilter and brew your espresso. \n\nWill's perfect ratio here is 2.5 grams (or milliliters) of liquid coffee per gram of coffee so you're looking for around 45 grams in total.\n\nDecant your espresso from the first cup into a second cooler cup and slowly pour it from the second cup, drip by drip, into your tonic. It's vital to do this slowly too quick and you'll get a bit of a volcano effect! \n\nIt might seem like we're being picky with the exact measurements. But it really makes a difference in this cocktail both espresso and tonic are bitter, so you need to balance the drink to make sure you have just the right amount of sweetness, bitterness and acidity. \n\nAdd a slice of lime if you're looking for a zesty twist - enjoy!"}]" } , { "title" : "We're Officially a B Corp Company!", "category" : "Pact News", "url" : "/blog/pact-coffee-b-corp", "date" : "03 August 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1659537116/BCorp_Blog_Image_1_abvebv.jpg", "content": "[{"type" => "md-block", "content" => "We're very proud to announce that, after years of rigorous assessment, Pact Coffee is now a certified B Corporation. We join companies such as Patagonia, Ben & Jerry's and The Body Shop.\n\nThe B Corp movement was founded with the belief that the economic system is not currently meeting its enormous promise to create positive impact, and that it instead has significant negative influence on the world.\n\nThe solution for its non-profit founding body, B Lab, is an inclusive, equitable and regenerative economic system for all people and the planet.\n\nB Corp companies are a community of businesses that meet high standards of social and environmental impact. Each of these is counted among those shifting the economic system from something that prioritises a few to something that benefits all.\n\nTo gain this certification, we had to score at least 80 from 200 points against five areas of impact: Governance, Community, Workers, Environment and Customers. \n\nThis isn't the end assessments are redone every three years to ensure B Corps consistently meet B Lab's ever-improving standards, and we'll be constantly held to account to make sure we're operating in a sustainable way and doing right by you, our customers, our colleagues and the farmers we work with.\n\n**Our CEO, Paul Turton, said:**\\\n\\\nFirst of all, I want to thank the team at Pact who personally invested many, many hours so that we could achieve this prestigious certification. It really is an extremely involved and rigorous process impacting the entire business.\n\nWe've been a mission led, ethics-first company from day one, with the work we do with farmers in 10 countries, paying a premium for the incredible beans we source and developing lasting relationships as we continue to grow.\n\nThis year we have also focused on our impact closer to home, for example making our roastery carbon-neutral. B Corps are the businesses making a real difference in the current climate, and we have wanted to be part of this movement for a very long time. This is a very proud day for us."}]" } , { "title" : "Where Is Coffee Grown?", "category" : "Did you know", "url" : "/blog/where-is-coffee-grown", "date" : "24 May 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/v1652454604/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/830-section-2-1652454603.jpg", "content": "[{"content" => "Coffee is grown in The Americas, the Caribbean, Africa, Asia and in around 80 countries today. Arabica coffee is three-quarters of all the coffee farmed worldwide. It's grown notably in Latin America, Africa, India and Indonesia.\n\nBut why these places, and which are the best spots? Here, we'll take you on a whistle-stop tour through the world's best coffee-growing countries.\n\n## **Coffee tree origins**\n\nThe first evidence of coffee consumption dates back to 15th century Yemen, where Sufis used the caffeine kick to aid concentration through long periods of prayer. Word soon got out to elsewhere in the Middle East and to India, Persia, Turkey, Africa and Europe. In the late 16th century, the term coffee' entered the English language.\\\n\\\nAlthough you'd be forgiven for thinking that Yemen, and its rather appropriately named trading port of Mokha, started it all, you'd be wrong it was, in fact, Ethiopia.\n\nLegend has it that the rejuvenating boost of the coffee bean was discovered by an Ethiopian goatherd at some point in the 9th century. And it's the province of Kaffa that's today widely credited as the birthplace of the coffee plant.\n\n## **Coffee varieties and countries**\n\nToday, coffee grows all across the world in countries situated between the tropics of Cancer and Capricorn. This area is called the Coffee Bean Belt', and each lot, farm and country here produces coffee that's truly distinctive.At Pact, we believe the very best ethical coffee is made from the Arabica species, as opposed to Robusta and it happens to taste a lot better, too. For this reason, we'll go only into some of our favourite Arabica-producing countries. \n\n### **Brazil** \n\nBrazil is the country that produces the largest amount of Arabica in the world. And it's estimated that around 10,000 square miles of Brazilian land are covered by coffee plantations.\n\nHere, it's commonplace for coffee to be created with the dry process (also known as unwashed or natural), where the coffee bean is dried with the whole cherry. It's a tricky task but it exposes the bean to more of the natural sugars, creating coffee with a full body and bold flavours of dried fruit and milk chocolate.\n\nDiscover our delicious [Brazilian coffee range](https://www.pactcoffee.com/coffees/brazil?showv=t)\n\n### **Colombia**\n\nColombia's first commercial coffee production dates back to 1808. Today, the country has a famous fictional character, Juan Valdez, dedicated to coffee farming and even a coffee theme park.\n\nThe very best Arabica coffee here is made at high altitudes. At these lofty heights, coffee cherries benefit from cooler temperatures, and this brings a bright, fruity acidity and wonderfully aromatic flavours to your cup.\n\nFind your favourite from [our Colombian coffees](https://www.pactcoffee.com/coffees/colombia?showv=t). \n\n### **Kenya**\n\nIf you like powerful blackcurrant flavours and a wine-like richness, you're in for a treat with Kenyan coffee. This eastern spot of Africa grows coffee plants up to 2,000 meters above sea level. And it's altitude to thank again for the racy, juicy acidity that you'll find in the country's very best coffee. **Hint:** [look for AA' on the name of the bag](https://www.pactcoffee.com/coffees/kenya?showv=t) these are made with the highest-graded beans.\n\n### **Peru**\n\nThis country has long been overshadowed, but it's had a significant amount of deserved recognition over the past decade. [Peruvian coffee](https://www.pactcoffee.com/coffees/peru?showv=t) is often produced on the eastern slopes of the Andes, and it typically has nutty, chocolatey and citrusy flavours. There's also reportedly been production of coffee from the dung of coati (a raccoon-like mammal) selling for lots in the country but we'll stick to what we've got here.\n\n## **Origins of Pact coffee beans**\n\nA lot of the coffees sold in the UK are blends of different coffees made by different farmers in different countries. But all of our coffee is sourced directly from origin and created by farmers we know on a first-name basis.\n\nThis way, we can cut out unnecessary steps in the supply chain, form long-term relationships with farmers and pay them, on average, 65% above the Fairtrade price.\n\nIt's seeking to address the social and economical issues at source all while bringing fantastic speciality coffee to our customers.\n\n[Join us on our mission to fix a broken industry.](https://www.pactcoffee.com/coffee-plans/signup/step-4)", "type" => "md-block"}]" } , { "title" : "Which country produces the most coffee? A 2026 guide to coffee origins.", "category" : "Coffee break reading", "url" : "/blog/which-country-produces-most-coffee", "date" : "16 May 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1652690959/DSC05403_ebdogj.jpg", "content": "[{"content" => "**Key takeaways**\n\n* Brazil remains the largest coffee producer globally in 2026/27, with an estimated 75.4 million 60kg bags produced.\n* While Vietnam is the second-largest producer, its focus is primarily on Robusta. Pact prioritises Arabica from high-altitude origins such as Colombia, Rwanda, and Kenya.\n* Regardless of a country's total output, Pact only sources beans that score 84 points or higher on the SCA scale ensuring rare quality in every bag.\n* Origin dictates flavour: Rwanda is prized for berry-like acidity, Honduras for honeyed sweetness, and the DRC for syrupy, citrus-balanced complexity.", "type" => "md-block"}, {"type" => "md-block", "content" => "If you've ever looked at the origin printed on your Pact bag and found yourself wondering about the journey from a high-altitude farm to your kitchen, you're not alone. \n\nCoffee is a global marvel grown across a 5,100km band of tropical land known as the Bean Belt, stretching between the Tropics of Cancer and Capricorn.\n\nOver 70 countries produce coffee. The volumes coming from the world's largest producers are staggering. \n\nBut at Pact, we've always believed that volume tells only half the story. What we're looking for is rare quality the beans that score 84 points or higher on the [SCA scale](https://sca.coffee/research/coffee-standards), grown by skilled, dedicated producers who understand what their land is capable of. That's the top 1% of the global harvest.\n\nHere's a look at the countries producing the most coffee in the world and why the landscapes, altitudes, and people behind them matter to what ends up in your cup."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1777629359/Editorial2505FazendaReis_2_sa3v34.jpg", "text" => "Flvio Reis on the Fazenda Reis farm in Brazil"}, {"type" => "md-block", "content" => "## **Which country is the world's largest producer of coffee?**\n\nBrazil is the largest producer of coffee in the world a title it has held for over 150 years. In the 2026/27 harvest cycle, [Brazil is estimated to produce 75.4 million 60kg bags](https://sucafina.com/na/news/brazil-2026-27-harvest-update), a world record which accounts for 40% of the entire planet's supply.\n\nIt's estimated that 49.4 million of these bags will be Arabica, while Robusta output is projected at 26 million bags.\n\nWith over 10,000 square miles dedicated to coffee cultivation, Brazil's vast tropical landscape is exceptionally well suited to the crop. \n\nThe country's lower-altitude farms and natural processing traditions produce a style of coffee that's distinctive and deeply recognisable smooth, full-bodied, with the chocolatey, nutty warmth that has made Brazilian coffee a staple the world over.\n\nBut scale alone doesn't produce great coffee. That takes growers who care, who push their craft, and who treat every harvest as something worth getting right.\n\nThat's why, at Pact, we seek out dedicated partners like Jaceline and Julia Basilio at [Sitio de Jaja](https://www.pactcoffee.com/coffees/siti-de-jaja?srsltid=AfmBOoot-ohwQ5FYBU3XFuEXmSJxZ7guggusR0eqzqmigg24X3uTyR9b) and Flvio Reis on [Fazenda Reis](https://www.pactcoffee.com/coffees/fazenda-reis) three of the best growers in Brazil who excel in producing the indulgent, chocolatey notes that the country at its best is famous for."}, {"type" => "quote-block", "text" => "Coffee has always been part of life and means daily learning about constant challenges in quality and productivity.", "commenter" => "Jaceline Basilio, whose family have grown coffee on the Sitio de Jaja farm since 1970"}, {"type" => "md-block", "content" => "## **Top 5 coffee-producing countries by volume (2025/26)**\n\n**1) Brazil**\n\n**Amount**: [63 million 60kg bags](https://www.fas.usda.gov/data/production/0711100)\n\n**Primary species:** Arabica and Robusta.\n\n**The Pact perspective**: the home of our favourite chocolatey coffees.\n\n**2) Vietnam**\n\n**Amount:** [30-31 million 60kg bags](https://www.fas.usda.gov/data/production/0711100)\n\n**Primary species**: Robusta\n\n**The Pact perspective:** a powerhouse for volume and instant coffee.\n\n**3) Colombia**\n\n**Amount**: [13.8 million 60kg bags](https://www.fas.usda.gov/data/production/0711100)\n\n**Primary species:** Arabica.\n\n**The Pact perspective:** a world leader for bright high-altitude speciality coffee.\n\n**4) Indonesia**\n\n**Amount:** [12.45 million 60kg bags](https://www.fas.usda.gov/data/production/0711100)\n\n**Primary species:** Arabica and Robusta.\n\n**The Pact perspective:** deep, earthy, and full-bodied.\n\n**5) Ethiopia**\n\n**Amount:** [11.56 million 60kg bags](https://www.fas.usda.gov/data/production/0711100)\n\n**Primary species:** Arabica.\n\n**The Pact perspective:** the ancestral home of coffee and globally admired for good reason."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1777630036/EditorialA2604DecafCasaLoma_wz7v8x.jpg", "text" => "Ramiro Suarez Ramos on the Casa Loma farm in Colombia "}, {"type" => "md-block", "content" => "## What makes Colombian coffee a world leader in quality?\n\nWhile Brazil leads on volume, Colombia is widely regarded as the gold standard for washed Arabica and altitude is the reason why.\n\nCoffee cherries love height. The higher they grow, the slower they ripen. That slow development is where complexity comes from where the vivid flavours and sparkling acidity that define a truly great cup have time to build, layer by layer, before the cherry is picked.\n\nPact's Colombian coffees are regularly grown at 1,700 metres above sea level or higher. Farming at that altitude takes genuine skill managing the temperature, the rainfall, the soil and the results speak for themselves.\n\nWe've worked with Ramiro Suarez Ramos on the Casa Loma farm for 12 years, watching his coffee earn a reputation as some of the finest produced in the country. That kind of long-term partnership is how great coffee gets better.,"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1668532163/website-d2c/assets/kopi/bg/DRC_Muungano_Farmers_1000x500__2.jpg", "text" => "Members of the Muungano cooperative in The DRC"}, {"type" => "md-block", "content" => "## Why does coffee origin matter for flavour?\n\nThe terroir (the unique combination of soil, altitude, and climate) acts as a coffee's DNA. No two origins taste alike, and within a single origin, no two farms produce quite the same cup.\n\nAt Pact, we source from origins where the landscape and the grower's skill combine to create something genuinely worth seeking out.\n\n**Rwanda**\n\nKnown as the Land of a Thousand Hills, Rwanda's volcanic soil and high elevations produce some of the most elegant coffees in our range.\n\nExpect a vivid, sparkling acidity, often reminiscent of red berries or crisp apples, and a clarity in the cup that reflects the meticulous washing station standards the country's coffee industry has built its reputation on.\n\n**Honduras**\\\n\\\nHonduran beans are celebrated for their creamy, honeyed mouthfeel and layered sweetness stone fruit, caramel notes.\n\nCoffees like Los Zorzales and El Sapote showcase what the country's lush tropical highlands are capable of in the right hands.\n\n**The DRC**\n\nCoffee from the Democratic Republic of Congo is a bit of an overlooked gem. These beans, often grown near the high-altitude shores of Lake Kivu, develop a dense, syrupy complexity.\n\nAs winners of [The Best of Congo Cooperatives](https://bestofcongocooperatives.com/) have shown, DRC coffee often carries a striking profile of dark chocolate balanced by a zesty, orange-like brightness.\n\nDRC coffee rarely leaves the country, but when it does, you'll taste something truly special. Look out for winners of [The Best of Congo Cooperatives](https://www.pactcoffee.com/blog/entering-the-new-era-for-congolese-coffee-with-the-best-of-congo-competition?srsltid=AfmBOorevjYoIJ9l-SWSX4tj8BXpwkS3asTclhKG2WxM6AH07BwutAsx) launching on our menu over the year."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1762795693/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/9376-section-1-1761642122.jpg", "text" => "Marcus Carvalho on the Chapada farm in Brazil"}, {"type" => "md-block", "content" => "As the world heats up, the future of coffee production in these countries is under serious threat. Studies show that Arabica cultivation could be [halved by 2050](https://www.swissinfo.ch/eng/archive-science/swiss-study-arabica-cultivation-areas-could-be-halved-by-2050/88845720) a threat to the livelihoods of millions of growers and to the diversity of coffee that drinkers around the world have come to love.\n\nThis is one of the reasons direct trade matters beyond the price it pays. Long-term relationships with growers allow them to think about the future of a farm, not just the next harvest.\n\nFor example, when you choose a bag of Sitio de Jaja, you're supporting the Basilio family's commitment to reforesting their land and protecting the microclimate that makes their coffee possible.\n\nThat investment in the farm's future is something they've chosen to make. We're glad to be part of making it viable.\n\nTaste the earth's best beans, always sustainably grown, and take 25% off your first two orders [here](https://www.pactcoffee.com/coffee-plans/signup/step-1?voucher=subscribe25)."}, {"type" => "md-block", "content" => "## **FAQs**\n\n**Which country produces the most Arabica coffee?**\n\nBrazil produces the most Arabica coffee in the world.\n\n**Why is Brazilian coffee so popular for espresso?**\n\nBrazilian beans typically have a mild nature with nutty, chocolatey notes and a syrupy body, making them the perfect, comforting base for a flat white or latte.\n\n**Do the countries that produce the most coffee produce the best coffee?**\n\nNot necessarily. While Vietnam and Brazil produce the most coffee, smaller producers like Panama often produce the highest-scoring speciality beans (90+ points) due to their unique climates."}]" } , { "title" : "Coffee-ground Brownie Recipe: Reduce Waste and Treat Yourself", "category" : "How tos", "url" : "/blog/coffee-ground-brownies", "date" : "26 April 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1650962033/pexels-saveurs-secretes-5410404_jqekm4.jpg", "content": "[{"content" => "Love coffee, chocolate and baking, but hate waste? These brownies are perfect for you.\n\nAlthough you can add some fresh grounds for even more of that speciality-coffee influence, used grounds do an excellent job alone. Just store them in the fridge in an airtight container before you get baking.\n\nSo, roll up your sleeves, grab the following ingredients and get ready to indulge in something delicious with your next coffee this recipe makes 12 delicious coffee-ground brownies.\n\n## Ingredients:\n\n**350g caster sugar**\n\n**250g unsalted butter**\n\n**200g premium dark chocolate**\n\n**65g plain flour**\n\n**60g cocoa powder**\n\n**32g leftover coffee grounds (we recommend [Zaroca](https://www.pactcoffee.com/coffees/zaroca))**\n\n**4 large eggs**\n\n## Step 1\n\nPreheat your oven to 180C. While the oven is heating up, line a medium-sized dish with baking paper.\n\n## Step 2\n\nMelt the butter in a saucepan over a low heat. Once the butter has melted, slowly mix in your chocolate. Remove your gooey mixture from the heat once all the chocolate has melted. \n\n## **Step 3**\n\nAdd the rest of your dry ingredients to a large bowl and mix in the eggs, one by one, until it's nice and silky. Once this is done, slowly add your chocolate-butter mixture. If you have a mixer, this will come in very handy. If not, put some elbow grease into it!\n\n## **Step 4**\n\nPour your batter evenly into the baking dish and bake for 25-30 minutes. If you're after even more of a coffee kick, sprinkle over some [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso) grounds. \n\n## **Step 5**\n\nOnce it's cool, move it onto a large chopping board and cut into 12 equal squares.\\\n\\\n**Enjoy!**", "type" => "md-block"}]" } , { "title" : "A Quick Guide to Your New Account Features", "category" : "How tos", "url" : "/blog/new-account-features", "date" : "25 April 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/v1648122375/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/2692-section-1-1648122374.jpg", "content": "[{"content" => "We've been beavering away behind the scenes to make big improvements to your Pact account. It's so things are more straightforward when you log in and to give you even more control over your Plan and deliveries.\n\n## The highlights\n\n#### **My Plans & Upcoming Orders**\n\nHead to 'Upcoming Orders' to reschedule your next delivery. You can also change your next coffee here. You can alter your menu (choose from House, Select and Micro-Lot), delivery frequency, coffee type and grind size in 'My Plans'.\n\nYou can also select add-ons, like paper filters, in 'Upcoming Orders' keep your eyes peeled for more (including delicious chocolate) coming soon!\n\n#### **Choose your favourite**\n\nFallen in love with a specific coffee? It may be one of those that's constantly on our menu. Head to Your Plans' and opt to Change' your Preference'. Here, you can choose to have one of a select few delivered every time.\n\n*Please note this is only available on our House and Select menus. As many of the farms we work with produce small batches every year, not every coffee is available.*\n\n#### **Share the love**\n\nIt's now even easier to refer friends and get rewards and all your friend needs to do is type in your name at the checkout. \\\n\\\nHead [here](https://www.pactcoffee.com/account/share-a-coffee) for more information on how to share a coffee. \n\nWe hope that these changes will make your Pact experience easier. If you have any trouble, please reach out to our Customer Champions through ahoy@pactcoffee.com.", "type" => "md-block"}]" } , { "title" : "Is Coffee Acidic?", "category" : "Did you know", "url" : "/blog/is-coffee-acidic", "date" : "22 April 2022", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/v1646665685/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/2562-section-2-1646218498.jpg", "content": "[{"content" => "## Key takeaways\n\n* Coffee is mildly acidic (average pH ~5), less acidic than orange juice (pH 3) or beer (pH 4).\n* In speciality coffee, acidity is a positive trait, referred to as \"brightness\" or \"vibrancy.\"\n* Dark roasts are lower in acidity, while light roasts are higher.\n* Higher altitude beans result in more acidic, flavourful coffee.\n* Arabica beans generally have brighter acidity than Robusta.\n* Choose dark roasts, use cold brew methods, or add milk to reduce acidity.\n\nCoffee is certainly acidic. But lots of things are. Here, we'll go through just how acidic and what that really means, how you can make yours more or less acidic, and what goes on behind the scenes to change acidity levels in coffee.\n\n## How acidic is coffee?\n\nAcidity may not be the most appetising term for some. But it can often bring real benefits.\n\nIn speciality coffee (Pact's scoring 84 points or higher), \"acidity\" is a positive attribute described as \"brightness\" or \"vibrancy\", rather than \"sourness\" think oranges, apples, lemons, and grapes. For many, coffee would taste flat without acidity.\n\nAt Pact, we like to see it as the \"zing\" or \"sparkle\" in a cup that makes the experience \"unmistakable\".\n\nBut just how acidic is coffee? The simple answer is rather acidic. To demonstrate this, we'll have to dip into a short bit of chemistry.\n\n## What's the pH level of coffee?\n\nRemember this from the GCSE classes? If you briefly switched off, don't worry. To put it into basic terms, the pH scale refers to how strongly acidic or alkaline a solution is on a scale of 1 to 14. If it has a pH value of 7, it's completely neutral.\n\nAnything from 0 to under 7 is acidic. The average cup of coffee has a pH of around 5, making it less acidic than orange juice (pH 3) or beer (pH 4). For further perspective, a ripe apple has a pH level of 3-4, and a banana hits 5 on the scale.\n\nOur direct trade model ensures we work exclusively with growers who pick only ripe cherries, which have a more balanced natural pH than underripe commodity beans. You can find out more about our direct trade model here.\n\n## Why does some coffee taste less acidic than others?\n\nThis depends a lot on the preparation, as there are a lot of different acids inside the green coffee bean citric, lactic, malic, acetic and quinic, to name just a few.\n\nThere are several factors to consider when you're looking for a more or less acidic coffee:\n\n### Is dark roast coffee less acidic than light roast?\n\nChlorogenic acids are the primary compounds that break down during roasting, which is why roast level affects perceived acidity. It's up to the roaster if they'd rather disguise or highlight that acidity.\n\nA heavier roasting process can bring more bitter acids into the coffee. So if you're going for an inexpensive, heavy-roasted coffee, you're likely to lose a lot of the brightness.\n\nAlso, most of the more pleasant acids lose their concentration in the roasting process. So if you opt for a lighter roast, you're going to get a lot more of that fruitiness.\n\n[Discover which light-roast coffees are on the Pact menu this month.](https://www.pactcoffee.com/coffees/light)\n\n### What difference does altitude make to acidity?\n\nThere's a reason that we list the altitude behind every coffee on our website.\n\nLower-altitude coffee will lack character and have very little acidity, while what's made higher up will have much more interesting flavours and plenty of acidity.\n\nIf you want to taste the benefits of lofty coffee beans, look no further than [our range from Colombia](https://www.pactcoffee.com/coffees/colombia).\n\n### Is Arabica or Robusta more acidic?\n\nThe Robusta tree can grow at lower altitudes, is easier to tend to and is more resistant to tough weather conditions than Arabica. For this reason, it's significantly cheaper to produce Robusta beans.\n\nBut Arabica beans are worth the effort and expense they usually have a much brighter acidity, not to mention better flavours. That's why you'll only find Arabica coffee at Pact.\n\n## What coffee should I buy if I want a low-acidic coffee?\n\nDark roasts are the best way to go. Our coffee experts roast with precision in our roastery to carve out incredible chocolatey, nutty notes while muting sharp acidity whether that's for filter or espresso.\n\nFor filter coffee, coffees like [Terras Altas](https://www.pactcoffee.com/coffees/terras-altas) are an all-round delight. After an espresso? Our [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso) and [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso) blends are perfect for the job.\n\n## What coffee should I buy if I want a high-acidic coffee?\n\nLight roasts are your go-to for this. Not only are they grown at higher altitudes, which encourages a brighter profile, but our roasters delicately roast the beans to highlight that character, so what you drink is a perfect expression of the farm it's from.\n\nRwandan coffee is a Pact favourite in terms of desirable acidity we keep going back for its consistent citrus and floral notes, finessed by the exceptional growers we work with there.\n\nBut whether you prefer low- or high-acid coffees, our roast-to-order model ensures the coffee arrives at your door at its natural peak, so you're always experiencing it exactly how it was intended.\n\n## How to make a more or less acidic coffee\n\nAcidity levels will be harmless for the vast majority of coffee drinkers. But if you'd rather lower them, there's a lot to be done in the kitchen, too:\n\n### Ditch tradition with a cold brew\n\nMany studies show that cold-brewed coffee contains [significantly less acidity](https://www.sciencedirect.com/science/article/abs/pii/S0963996921000387) than a warm cup. And we have a [handy guide](https://www.pactcoffee.com/brew-guides/coldbrew) on how to make yours at home.\n\n### Find your perfect grind size\n\nNot all compounds are extracted at the same time from coffee grounds. So getting your grind size just right is key to both increasing and decreasing acidity. If you've got [your own grinder](https://www.pactcoffee.com/coffee-grinders), take the time to experiment and taste away!\n\n### Try precision brewing with the AeroPress\n\nA fantastic way to control extraction and acidity is through precision brewing methods like the AeroPress. Our [AeroPress brew guide](https://www.pactcoffee.com/brew-guides/aeropress) walks you through how to make it delicious.\n\n## FAQs\n\n### Is cold brew coffee less acidic?\n\nYes, [significantly](https://www.sciencedirect.com/science/article/abs/pii/S0963996921000387). Because cold brew uses cold water rather than hot, the extraction process works differently, drawing out fewer of the acidic compounds found in coffee. The trade-off is time cold brew needs 12-24 hours to steep, but the result is a smoother, mellower drink that's well worth the wait. Check out our guide on [how to make your own at home](https://www.pactcoffee.com/brew-guides/coldbrew?srsltid=AfmBOooHv2rkbF8RbzWavz6uGe-6pAbxItDsYDO3xRfTU72Rr_3jTeX9) perhaps the best kept secret for those with sensitive stomachs.\n\n### Does milk reduce the acidity in coffee?\n\nIt does, a little. Milk contains calcium, which naturally neutralises some of the acids present in coffee, which is why a flat white or latte can taste noticeably smoother than a black espresso. The effect isn't dramatic, but if you find black coffee a touch too sharp, adding milk is a simple and delicious way to take the edge off.\n\n### What is the least acidic coffee at Pact?\n\nIf acidity isn't your thing, head straight for our darker roast profiles. Our roasters work precisely to bring out rich chocolatey and nutty notes while naturally muting sharper acidity. For filter drinkers, [Terras Altas](https://www.pactcoffee.com/coffees/terras-altas) is a wonderfully smooth all-rounder. If you're pulling espresso shots, our [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso) and [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso) blends are both excellent choices full of rich flavour, but easy on the brightness.", "type" => "md-block"}]" } , { "title" : "An Interview with Lee Child", "category" : "Coffee break reading", "url" : "/blog/jack-reacher", "date" : "06 April 2022", "author" : "The Pact Team", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1649060308/Pack_coffee_Win_sq2_1_cg0tn6.jpg", "content": "[{"content" => "We've teamed up with Penguin Random House to celebrate the newest release in the Jack Reacher series, Better Off Dead.\\\n\\\nIn this competition you can win a year's supply of Pact coffee AND a Jack Reacher five-book bundle, which includes the latest instalment.\\\n\\\n[Enter the competition here](https://pact.typeform.com/to/kGTczIpy). You'll find the answer to the question in the Q&A below. \n\nWe'll select one lucky winner at random and five runners up who will win:\n\n* **Two 250g bags of our classic Planalto coffee**\n* **A Hario V60 dripper**\n* **40 biodegradable filters**\n* **A measuring scoop**\n* **A copy of Better Off Dead**\n\nIt's said that a Jack Reacher book is sold somewhere in the world every nine seconds. They constantly claim the top spots in bestseller lists and have sold over 100 million copies worldwide.\\\n\\\nSo we caught up with the UK-born author and creator behind the Jack Reacher books, **Lee Child**, to get the inside scoop.\n\n## Q&A:\n\n**Where do you find your inspiration for writing?**\n\nFirstly, through reading. I write one book a year and I read hundreds. But you never find a book that's 100% what you want, so you have to write it yourself.\n\nYou could also say a writer's whole life is research. Everyone I meet, everything I read or see, or experience is packed away for future use.\n\n**After so many instalments, how do you manage to keep the Reacher series so fresh?**\n\nI've got no road map. I trust it just to happen. It's a risk because you've got no safety net. It's like a movie stuntman who jumps off a high building, hoping the props people are going to get the air bag in position by the time he lands. For me, it's essential not to have an outline beforehand, because I want to sit down to write with exactly the same level of interest as the reader who sits down to read. They're excited to know what is going to happen next. And that's exactly what I want to know too: what's going to happen next? I revel in that ride.\n\nThe thing that really liberated me was choosing early on to make Reacher rootless. This gives me tremendous flexibility. Reacher isn't tied to any location, and he also isn't tied to any particular stratum of investigation, like say a police sergeant in one particular town would be. That way, the pitch of every story can be radically different.\n\n**Both you and Reacher love coffee. Where did that love affair begin?**\n\nGetting stuck in with my writing process requires immense quantities of coffee sometimes 30 mugs a day, no decaf. My brother \\[and co-author, Andrew Child] might be the only person in the world who drinks more coffee than I do.\n\nWhen it comes to Reacher, it was kind of a literary decision because most of the guys in thrillers are recovering alcoholics, but I thought it'd be nice to have a guy who just loves plain coffee because I love it so much.\n\n**How do you brew your coffee?**\n\nOkay. Use a standard midrange drip machine, nothing expensive, but nothing too cheap, either. Cuisinart works for me, with a mesh filter seasoned by hard use.\n\nFirst, fill the jug with water, and then tip the water into the machine. If you want to get fancy you can use bottled water, because city water's chlorine content ain't your friend with this endeavour. Evian works well. For every little number on the side of the jug, subtract one and use that many spoons of ground coffee. Avoid any kind of flavouring or other adulteration. Close the lid, hit the switch, wait five, and you're there.\n\nChoose your mug carefully. Bone china is ideal, fine and translucent if you can get it, tall, narrow, cylindrical in section. Avoid a thick rim and avoid heavy stoneware. The rim needs to feel like a blade against your lips, and any kind of weight or thickness in the cup will leach heat out of the drink too fast.\n\nAnd avoid any kind of dairy product or sweetener, obviously. This is coffee we're making, not some syrupy milk drink.\n\n## **Quick fire:**\n\n**Favourite place to write?**\n\nAt home, at my desk. I have two computers, one connected to the internet and the other one offline, at different ends of the office to discourage me from going online when I'm writing.\n\n**How many cups of coffee do you drink a day?**\n\nI think my record is about 36 cups.\n\n**Describe Jack Reacher in 3 words:**\n\nRootless. Mysterious. Tall.\n\n**Which country produces your favourite coffee?**\n\nColombia. I also enjoy Jamaica Blue Mountain coffee.\n\n**Top three songs of all time?**\n\nJohnny B Goodeby Chuck Berry. It tells a whole story in a fantastically compact form.\n\nShe Loves Youby the Beatles. I once met Paul McCartney at a Peta charity ball and told him he had saved my life. He said: Yeah, I've heard that before.\n\nBeethoven'sFr Elise, a tiny piece by a genius who had lived and loved intensely.\n\n**What are you reading right now?**\n\nThePartisan by Patrick Worrall. It's immersive, intriguing, and intelligent an incredibly impressive debut, already upthere withthebest inthegenre.\n\n**Favourite novel of all time?**\n\nThat's a huge question, but usually I saySophie's Choiceby William Styron. It's a great Southern novel, a great New York novel, a great European novel, but most of all it's unbearably suspenseful while also magnificently patient.\n\n[Head here to enter our competition](https://pact.typeform.com/to/kGTczIpy). You could win a year's supply of Pact coffee and a Jack Reacher book bundle. You can pick up Better Off Dead [here](https://www.amazon.co.uk/Better-Off-Dead-Jack-Reacher/dp/0552177520/) and read an excerpt of this latest instalment of the Jack Reacher series [here](https://www.jackreacher.com/wp-content/uploads/2022/03/Better-Off-Dead-extract.pdf). Good luck! \n\n\\\n\\\n**Terms & conditions**\n\n1. The competition is open to residents of the United Kingdom aged 18 years or over except employees of Pack Coffee, Penguin Random House and their close relatives and anyone otherwise connected with the organisation or judging of the competition.\n2. There is no entry fee and no purchase necessary to enter this competition.\n3. By entering this competition, an entrant is indicating their agreement to be bound by these terms and conditions.\n4. Route to entry for the competition and details of how to enter are [here](https://pact.typeform.com/to/kGTczIpy).\n5. Only one entry will be accepted per person. Multiple entries from the same person will be disqualified.\n6. Closing date for entry will be midnight on 2nd May 2022. After this date no further entries to the competition will be permitted.\n7. No responsibility can be accepted for entries not received for whatever reason.\n8. Details on how to enter are as follows: entrants must answer the multiple-choice question and enter their first and second name and their email address.\n9. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.\n10. The prize is: 1 xyears'supply ofcoffeeand aJack Reacher book bundle. Details are:\n11. The winner will receive coffee credit with enough value to cover 12 x orders of a single bag of Pact Coffee, available and deliverable via Coffee Plan (subscription). Coffee credit isn't useable on one-off store orders.\\\n The winner will receive a copy of Better Off Dead and can select up to another 4 Jack Reacher paperbacks of their choice.\\\n 5 x runners up receivea copy ofBetter Off Deadand aPact Coffee Newbie Gift Set\\\n The prize is as stated and no cash or other alternatives will be offered. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.\n12. Pact Coffee will fulfil the coffee subscription and runners up prizes. Penguin Random House will dispatch the books directly to the winners' home addresses.\n13. The winners will be chosen at random by software, from all correct entries received and verified by the promoter and/or its agents.\n14. The winners will be notified by email seven days after the closing date. If the winner cannot be contacted or does not claim the prize within 14 days of notification, we reserve the right to withdraw the prize from the winner and pick a replacement winner.\n15. The promoter will notify the winners when the prize is delivered.\n16. The promoter's decision in respect of all matters to do with the competition will be final and no correspondence will be entered into.\n17. The competition and these terms and conditions will be governed by English law and any disputes will be subject to the exclusive jurisdiction of the courts of England.\n18. The winners agree to the use of their name in any publicity material, as well as their entry. Any personal data relating to the winners or any other entrants will be used solely in accordance with current UK data protection legislation and will not be disclosed to a third party without the entrant's prior consent.\n19. The winner's name will be available 28 days after closing date by emailing the following address:partnerships@pactcoffee.com\n20. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Twitter, Instagram or any other social network. You are providing your information to Pact Coffee and not to any other party unless you select to opt in for further information from the competition partners. The information provided will be used in conjunction with the following privacy policy found at pactcoffee.com\n21. The promoter is Pact Coffee (Company Number 08199187) whose registered office is at 403A The Biscuit Factory, 100 Drummond Rd, London, SE16 4DG\n22. Penguin Random House's privacy policy is available [here](https://www.penguin.co.uk/company/about-us/notices/privacy-policy.html)", "type" => "md-block"}]" } , { "title" : "How to make an espresso martini without an espresso machine", "category" : "Recipes", "url" : "/blog/no-machine-espresso-martini-recipe", "date" : "02 March 2022", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://cdn-ometria-com.s3.eu-west-1.amazonaws.com/emails/bf77bf311decb37c/8cca1389c1627404d67b13ae0ac502e9.jpg", "content": "[{"content" => "Here's how to create an espresso martini without an espresso machine. \n\n## Ingredients\n\n* 1 heaped tablespoon of ground coffee - use whichever grind size is suitable for your brew method\n* 18ml Kahla\n* 35ml vodka\n* Water\n* Ice\n\n## Equipment\n\n* Martini glass\n* Brewer of your choice e.g. V60, AeroPress or cafetire\n* Cocktail shaker\n\n## Method\n\n1. Brew one heaped tablespoon of ground coffee with 40ml of water using your chosen brew method.\n\nTip: You want strong coffee for this, so let the grounds steep for at least five minutes. If using a filter method, heat the coffee and water on the stove for five minutes on a low heat before pouring through the filter.\n\n2. Allow coffee to completely cool.\n3. Half fill your shaker with ice.\n4. Add the Kahla, vodka and cooled coffee to the shaker.\n5. Shake vigorously until the shaker becomes extremely cold.\n6. Pour through the strainer into your glass - and enjoy!", "type" => "md-block"}]" } , { "title" : "Selasi's Chocolate & Coffee Cream Cake Recipe", "category" : "Coffee break reading", "url" : "/blog/selasi-cake-recipe", "date" : "09 December 2021", "author" : "Zell", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1639057093/SelasiCake2_fbzeqw.jpg", "content": "[{"content" => "We asked Great British Bake Off star, Pact subscriber and all-round legend, Selasi Gbormittah to share his very own chocolate & coffee cream cake recipe with our community. It's simple to make and the marzipan paste gives it a festive edge. Rustle this cake up for your Christmas party centrepiece.\n\n![Selasi Gbormittah](https://res.cloudinary.com/pactcoffee/image/upload/v1639057090/SelasiCake_iuob5o.jpg \"Selasi Gbormittah\")\n\n## Cake Ingredients:\n\n* 3 large eggs\n* 150g caster sugar\n* 120g unsalted butter, melted\n* 180g plain flour\n* 130g whole milk\n* 1 tsp baking powder\n* 40g cocoa powder\n* 140g marzipan or almond paste\n* 80g dark chocolate, chopped\n* 1 tbsp Pact Coffee beans\n\n## Chocolate & Espresso Cream Topping Ingredients:\n\n* 30ml shot of Pact Coffee espresso\n* 10g coffee beans from earlier, ground into to a powder\n* 300g double cream\n* 20g white chocolate, chopped\n* 20g dark chocolate, chopped\n* 120g dark chocolate, melted\n\n## Method:\n\n1. Warm the coffee beans and milk together in a saucepan, let them infuse and allow to cool.\n2. Preheat the oven to 170 fan. Grease and line a 7in cake tin.\n3. In a mixer, whisk the marzipan or almond paste and caster sugar until broken down.\n4. Add in the eggs and whisk briefly.\n5. Remove the beans from the cooled coffee milk. Rinse and set the beans aside to dry for later use.\n6. Add the liquid to the milk mixture.\n7. Add in the flour, cocoa powder and baking powder and whisk.\n8. Fold in the melted butter and chopped dark chocolate.\n9. Pour the mixture into the tin and bake for 25-30mins (or until baked through.)\n10. Once baked, allow to cool.\n11. To make the topping, mix together the chocolate and espresso shot and set aside to cool.\n12. Whip the double cream to soft peaks and fold in the melted and chocolate espresso mixture until fully incorporated.\n13. Spread on top of the cooled cake and decorate with chopped white chocolate, dark chocolate and sprinkles of some of the ground coffee beans.\n14. Tada! Enjoy.\n\n![Selasi's chocolate and coffee cream cake recipe](https://res.cloudinary.com/pactcoffee/image/upload/v1639057392/Cake_rjjgfp.jpg \"Selasi's chocolate and coffee cream cake recipe\")\n\n## Read more:\n\n* [Interview with Selasi Gbormittah from Bake Off](blog/selasi-interview)", "type" => "md-block"}]" } , { "title" : "Interview with Selasi Gbormittah ", "category" : "Coffee break reading", "url" : "/blog/selasi-interview", "date" : "09 December 2021", "author" : "Zell", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1639056651/Selasi2_qvai9v.png", "content": "[{"content" => "Selasi Gbormittah won us all over in the 7th season of The Great British Bake Off, with his stunning bakes and easy-going charm. We caught up with him recently to get his ultimate coffee cake recipe and we chatted about everything from his favourite brew, to Kobe Bryant.\n\n## How did you get started in baking?\n\nMy story isn't the typical grandma in the kitchen tale! I was always into cooking when I was growing up, but I never really baked. Then I went to university and discovered my friend was into baking, so I began baking with her. I started out with simple cupcakes and then gradually began experimenting all the time with different cakes and desserts. I've always been into fundraising and charity, so I wanted to bake to sell the cakes and contribute that way.\n\n## Since those early days, have you received any formal training?\n\nIn 2018 (post Bake Off) I was approached by a baking school in Switzerland and I went to live and study there on an 8-month baking scholarship. I saw it as an opportunity to improve my skills and learn a lot more. My famous quote across the internet is, I don't understand it, I just bake it. and at the time of Bake Off I didn't understand the science behind baking at all. So, it was a chance to up the ante a bit.\n\n## What's your favourite thing to bake?\n\nOne of my favourite things to bake is a chocolate fondant. It's like a molten lava cake with chocolate oozing out of it. It's amazing.\n\n## Do you have a favourite coffee shop?\n\nI live in London, and my favourite coffee shops by far are:\n\n* Dominique Amsel bakery in Victoria\n* Lily Vanilli Bakery in Hackney - they do amazing sourdough bread\n* Pophams Bakery in Hackney\n* E5 Bakehouse in Hackney\n\nYou can often find me riding around East London on my bike in search of the next cake.\n\n## How do you like your coffee?\n\nBlack Americano - I'm a purist. I used to like it milky, but I've gone off the milky stuff as it makes me feel sick. As you get older your palette changes, so you start liking more bitter things, like dark chocolate. I don't like sugar in my tea or coffee.\n\n## Do you brew your own coffee at home?\n\nI used to use a V60, but then I graduated to the Delonghi bean-to-cup coffee machine which grinds the beans fresh and I can enjoy Americano, Espresso, Macchiato, Cortado, Iced Coffee, Long Black. You just touch it on the screen and it will do everything. Magic.\n\n## If you could only use one herb or spice for the rest of your life, what would it be?\n\nPaprika and thyme. I love spicy food too and I can't do without chillies.\n\n## Where is your ultimate foodie destination in the world and why?\n\nSpain. I love Spanish food - Barcelona specifically. Everything there is amazing once you get off the tourist trap beaten track. The tapas and pintxos are amazing. Also, Lisbon there's a lot of seafood and the grilled sardines and fish fritters are delicious.\n\n## What is your food guilty pleasure?\n\nI would say plantain. You can grill and roast plantain on the barbecue, boil them with a spinach sauce or you can fry them (which I personally prefer). We have a special dish in Ghana called Kelewele, the plantain is chopped up into cubes and seasoned with cayenne pepper, ginger, garlic, salt and pepper and sometimes chilies. It's fried and served with roasted peanuts and it's literally heaven! I have a huge love for plantain and if I could eat it every day, I would.\n\n## Who is your food or baking idol?\n\nRaymond Blanc is amazing at everything he does and is completely self-taught.\n\n## Is there a book that has changed your life?\n\nThe Mamba Mentality by Kobe Bryant. It's very inspirational in terms of his mindset and work ethic to deal with day-to-day life, as well as his basketball career. In this world we all struggle with maintaining such a great work ethic, so him being able to share his wisdom and help others is really special. I also look up to Jay-Z a lot.\n\nIf this interview has got you in the mood for a spot of baking, why not whip up [Selasi's Chocolate & Coffee Cream Cake](https://www.pactcoffee.com/blog/selasi-cake-recipe)?", "type" => "md-block"}]" } , { "title" : "How to make a dirty chai latte", "category" : "Recipes", "url" : "/blog/how-to-make-a-dirty-chai", "date" : "05 October 2021", "author" : "Zell", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1633437901/DSC_0354_wddcvm.jpg", "content": "[{"content" => "You may be wondering, what is a dirty chai latte? If you're not familiar with what exactly makes a chai latte dirty - the answer is simply, coffee! \\\n\\\nTake your favourite winter warming milky drink, add a shot of espresso and hey presto - you have a brew that will both perk you up and leave you feeling delightfully cosy, all at the same time.\n\nTry out our recipe to enjoy your very own dirty chai latte at home!\n\n### Dirty Chai Ingredients\n\n* 3 tablespoons ground cinnamon\n* 2 tablespoons ground ginger\n* 1 tablespoon ground cardamom\n* teaspoon ground black pepper\n* teaspoon ground nutmeg\n* teaspoon ground cloves\n* teaspoon ground fennel seed\n* 240ml water\n* 1 x black tea bag\n* Finely-ground Pact [Fruit & Nut Espresso](https://www.pactcoffee.com/coffees/fruit-and-nut-espresso) (18g per serving)\n* 120ml milk of your choice\n* 1 tablespoon maple syrup (optional)\n* Star anise (optional)\n\n### Tools\n\n* Small saucepan\n* 1 x large or 2 x small mugs\n* Espresso machine or [AeroPress](https://www.pactcoffee.com/aeropresses)\n\n### Method\n\n1. Mix together all the spices to create your spice mix - you can store the leftovers in a sealed container for up to a year.\n2. In a small saucepan combine the water, 1 tsp of chai spice mix and the tea bag.\n3. Place over a medium heat and bring to a boil.\n4. Remove from heat and allow to rest for 1 minute.\n5. Brew your espresso into your mug(s) using either an AeroPress or espresso machine - check out our handy [](https://www.pactcoffee.com/brew-guides/espresso)[brew guides](https://www.pactcoffee.com/brew-guides/).\n6. Once your chai has rested, pour it through a fine mesh strainer into your mug(s).\n7. Give the saucepan a quick rinse and then add the milk and optional maple syrup.\n8. Place over a medium heat. For the perfect foam, you want to warm it so it's hot with a few bubbles forming around the outside, but not quite simmering. If you have a thermometer, this will be at 150F.\n9. Remove from heat and use either a whisk or hand frother to foam the milk until it's nice and frothy. Allow to set for 30 seconds.\n10. Pour milk into your mug(s) and sprinkle over a pinch of chai spices and optional star anise to decorate.\n11. Enjoy your homemade dirty chai latte.\n\n![A dirty chai latte](https://res.cloudinary.com/pactcoffee/image/upload/v1633438553/IMG_20210929_122146_rjqde6.jpg)", "type" => "md-block"}]" } , { "title" : "Introducing, Limited Edition Finca Pact", "category" : "Farmer stories", "url" : "/blog/limited-edition-finca-pact", "date" : "14 September 2021", "author" : "Zell", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1631607191/PactCoffee_FincaPact-6_mnrfev.jpg", "content": "[{"content" => "We're delighted to welcome to our menu the outstanding Limited Edition Finca Pact. It's a particular favourite of ours - and not just because it's been named after yours truly! With flavour notes reminiscent of a classic British baked apple flapjack and all the evident love and care put into it by Victoria and Mariano de Jesus - this is a cup you won't want to miss.\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/v1631608167/PactCoffee_FincaPact-14_kbhgz1.jpg)\n\n### **Designed by Giselle Johnson**\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/v1631607191/PactCoffee_FincaPact-6_mnrfev.jpg)\n\nThe gorgeous Finca Pact tin, tea towel and cup has been designed by recent Pact competition winner, Giselle Johnson.\n\nThe competition arose as we were approached by next-generation learning partner You Can Now, to collaborate with university students. As we're always seeking fresh designs and were so impressed by students' work from previous competitions, we were very happy to jump on board. Out of over 200 entrants of an exceptionally high standard, Giselle Johnson won with work that really encapsulates what we do at source - together with an absolutely stunning use of colour. In addition to being paid a fee, Giselle won a years supply of coffee - and we're thrilled to share her designs with you now. \n\nGiselle says: It's been such an enjoyable experience to work on this project. To create my entry I went through an extensive process of sketching out concepts using photos of Pact farmers and their farmlands as a reference. My motto in life is: trust your creativity. \n\n### **Why we think you'll love Finca Pact**\n\nThe luxurious tasting notes evoke memories of buttery apple flapjacks, topped with lashings of the richest dark chocolate. The crisp apple acidity strikes an ideal balance with a light, syrupy mouthfeel. The result is an exceptionally well balanced, medium-roast offering from Honduras, one that will have you savouring every last sip.\n\n### Meet the growers\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/v1631611939/Copy_of_IMG_1917_qqxjpc.jpg)\n\n**Pictured:** Victoria with our Head of Coffee, Will Corby\n\nWhen it comes to Victoria and Mariano, coffee is a family business. We have a longstanding relationship with Victoria, and her coffee - which is always outstanding - makes a welcome annual appearance on our menu.\n\nLong-term relationships with farmers such as Victoria, along with our Direct Trade model, allow us to pay farmers on average 65% above the Fairtrade base rate. Victoria used the premium she received from the first year we bought her coffee to purchase a coffee farm for her son, Mariano. The farm needed a lot of work to get it in working order again and they spent the next 3 years renovating it.\n\nThey named the farm Finca Pact in our honour and its exceptional quality is testament to Victoria and Mariano's labour of love. \n\nCommenting on the working relationship with Pact, Victoria said, \"It has improved my business a lot. We are now secure in the knowledge that someone is interested in our product, which makes us feel safe. I will always work with coffee but I hope I will continue with the security of Pact as a client forever.\"\n\n### Ready to taste Finca Pact for yourself?\n\nTreat your tastebuds to a truly magnificent coffee - [buy Finca Pact](https://www.pactcoffee.com/bundles/limited-edition-finca-pact) today. Alternatively, bundle up and receive a gorgeously designed tea towel and cup with your coffee, with [The Finca Pact Collection](https://www.pactcoffee.com/bundles/the-finca-pact-collection).", "type" => "md-block"}]" } , { "title" : "Which Sage coffee machine is right for you?", "category" : "Coffee industry news", "url" : "/blog/which-coffee-machine-is-right-for-you", "date" : "12 August 2021", "author" : "Zell", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1628766005/SageThumbnail_jrlvrc.jpg", "content": "[{"content" => "You've decided to take the leap and buy yourself a new coffee machine, how exciting! A quick internet search will bring up many options oh, so many options. The amount of choice, coupled with an avalanche of technical jargon, can be overwhelming. So, which is the right coffee machine for you?\n\nWe're going to cut through the noise and offer our humble opinion on the very best Sage coffee machine for you, depending on your preferences.\n\n![Tamping coffee](https://res.cloudinary.com/pactcoffee/image/upload/v1628766006/SageBarista_x0kj3b.jpg)\n\n### 1. For easy-peasy professional coffee: [Sage Barista Pro Machine](https://www.pactcoffee.com/coffee-machines/sage-barista-pro-machine-stainless-steel)\n\nThis is the ideal bean-to-cup machine for enjoying fuss-free, caf-quality coffee from the comfort of your own home. With a thermo-jet system that heats up in a mere 3 seconds, you won't have to wait long to get your caffeine-fix. Plus, the intuitively designed interface means it's really simple to use - good for when you haven't quite woken up yet! The Sage Barista Pro will make you a reliably fantastic brew, time after time.\n\n### 2. For dedicated filter drinkers: [Sage Precision Brewer](https://www.pactcoffee.com/coffee-machines/sage-precision-brewer-stainless-steel)\n\nOur Head of Coffee, Will Corby, says this is The best at-home filter machine ever, and you can't get higher praise than that! The Sage Precision Brewer brings a high level of control to the table, which is exactly what you need if you're aiming for filter perfection. It has 3 innovative brew modes, including cold brew. So whether it's winter or summer, this machine is your ticket to outstanding filter coffee.\n\n![The Sage Bambino Espresso Machine](https://res.cloudinary.com/pactcoffee/image/upload/v1628766006/SageBambinoPlus_da9qh8.jpg)\n\n### 3. For espresso lovers: [Sage Bambino Plus Espresso Machine](https://www.pactcoffee.com/coffee-machines/sage-bambino-plus-espresso-machine-silver)\n\nThe ultimate choice for everything from a single espresso to a frothy cappuccino. There's a precision dosing tool, which makes measuring out your coffee super easy. It has an automatic steam wand for achieving excellent micro-foam, so your latte-art dreams can become a reality (maybe after watching a YouTube video or three!). It also comes with cleaning tools, so keeping your machine spick and span will be a breeze.\n\n### **4. For grinding to perfection: [Sage Smart Grinder Pro](https://www.pactcoffee.com/coffee-grinders/sage-smart-grinder-pro-black)**\n\nAlthough our ground coffee is as fresh as it can possibly be (reader, we roast it to order) there's no denying that beans are where it's at for maximum freshness. There's nothing quite like grinding your beans and brewing immediately for that ultra-fresh, incredible-smelling, barista-quality brew. If this is what you're all about, you can do no wrong with the Sage Smart Grinder Pro which will grind your coffee to perfection and boasts an incredible 60 settings. Although please note, to actually brew your coffee you'll need one of the above machines.\n\n### Ready to buy?\n\nHopefully this has made making that all important decision a little easier! To find out more about these top-notch machines you can head over to our equipment page - it's a real treasure trove of coffee brewing kit!\n\nThinking about grinding your own beans? Check out our blog on the best [Wilfa Coffee Grinders](https://www.pactcoffee.com/blog/what-is-the-best-wilfa-coffee-grinder)", "type" => "md-block"}]" } , { "title" : "How to make affogato - with or without an espresso machine", "category" : "Recipes", "url" : "/blog/how-to-make-affogato", "date" : "07 July 2021", "author" : "Rachel", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1625668682/Affogato_recipe_mvn8qd.jpg", "content": "[{"content" => "When the summer sun comes out, there's nothing better than some indulgent gelato to cool you down. Nothing that is, except gelato that's been levelled up with an extra buzz from the good stuff.\n\nSo treat your gelato right, with our guaranteed-to-please Affogato recipe. We like to make this recipe using the Stovetop for true Italian vibes, but if you don't have one, no worries! You can also whip up the espresso for the Affogato using an espresso machine.\n\n![A picture of affogato](https://res.cloudinary.com/pactcoffee/image/upload/v1625669280/affogatomainimage_td8k5c.jpg)\n\n## Equipment:\n\n* Small heat-proof drinking glass\n* Stovetop coffee maker or espresso machine\n* Grater\n\n## Ingredients:\n\n* Medium-fine ground Pact Coffee (if using Stovetop) *or* fine-ground Pact Coffee (if using espresso machine)\n* 2 scoops of vanilla gelato (or a good quality vanilla ice cream)\n* 1 splash Amaretto (or liqueur of your choice)\n* Dark chocolate for grating\n\n## Method:\n\n1. Brew one shot of espresso using either your Stovetop coffee maker or espresso machine.\n2. Place two scoops of gelato / ice cream into the glass.\n3. Pour the espresso shot and splash of liqueur over the gelato.\n4. Grate dark chocolate over your Affogato - and enjoy!\n\n## Which Pact Coffee to choose?\n\nA coffee with a chocolatey flavour profile is the way to go, so [](https://www.pactcoffee.com/coffees/gran-fondo-espresso)[House Espresso](https://www.pactcoffee.com/coffees/house-espresso) with hints of creamy milk chocolate will really hit the spot.\n\n## Looking for more?\n\nWe hope you enjoy this delicious Affogato recipe! If you're looking for more chilled caffeine kicks, why not check out our [Iced Coffee blog](https://www.pactcoffee.com/blog/iced-coffee-recipe).\n\nNeed help achieving brewing perfection? Take a look at our [Brew Guides](https://www.pactcoffee.com/brew-guides/stovetop).", "type" => "md-block"}]" } , { "title" : "Filter vs. Espresso Coffee - What's the difference?", "category" : "Pact News", "url" : "/blog/filter-vs-espresso", "date" : "21 May 2021", "author" : "Zell", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/c_limit,f_auto,q_auto,w_650/f_jpg/v1616579856/https://media.pactcoffee.com/images/pdp/section2/decaf-casa-loma-section2-image-1616579854.jpg", "content": "[{"type" => "md-block", "content" => "\n\n* Whether you're team espresso or filter, there's a perfect coffee for you.\n* Espressos tend to be more bold and intense think darker roasts and richer flavours.\n* Filters tend to be bright and nuanced think lighter roasts that let subtle flavours shine.\n* The espresso was born in Italy's fast-paced cafs; filter coffee in a German kitchen with blotting paper.\n* Want to brew better? Head to our [Brew Guides](https://www.pactcoffee.com/brew-guides) for expert tips and step-by-step help."}, {"content" => "![People brewing coffee at breakfast](https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_1400/v1621603890/Pact_Feb_2021-06_yyuuuj.jpg)\n\nAt Pact we appreciate that everyone's an individual, with personal preferences when it comes to how they like their coffee. \n\nThat's why we strive to cater for all brew methods and tastes. So when you start a plan, we'll ask you a few questions to make sure we get your coffee just right. \n\nOne of the choices you'll make is between filter or espresso coffee. \n\nWe thought we'd take a little time to explain a bit more about what the difference is. Spoiler alert: it's all about your preferred brew method.\n\n## Which coffee is right for you?\n\n![An espresso machine](https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_1400/v1621604067/Espresso_tnb2l0.jpg)\n\nEspresso is, first and foremost, a brewing method (a little more about that later!). But the coffees you'll see labelled as espresso work best in espresso or bean to cup machines. Espresso tends to require a darker roast, and a more robust flavour so these coffees have been specially selected and balanced with this in mind.\n\nOn the other hand, our filter coffee option is suitable for the V60, AeroPress, French Press, Drip and Chemex. These coffees range from light to medium-dark roasts, which helps preserve more of the subtle flavours in the coffee.\n\nSo, choose espresso coffees for espresso and bean to cup machines, and filter coffee for most other brew methods! This is our recommendation but we'll grind any of our coffees for you, whichever way you like.\n\n## The History of the Espresso\n\n![A picture of a flat white next to a coffee machine](https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_1400/v1621604145/Espresso2_tcrjod.jpg)\n\nOnce upon a time, brewing a cup of coffee could take quite a while and as we all know, sometimes you need that caffeine hit straight away. So in the 19th century, inventors started looking for a way to speed up the process.\n\nMany machines and patents came along, but the one that's widely considered to be the first real espresso machine was invented by Angelo Moriondo in 1884. It was the first machine to use both water and steam to produce coffee instantly. However, this was a large scale bulk brewer, as opposed to a machine that brewed coffee for each individual customer.\n\nWelcome to the stage, Luigi Bezzerra! Who in 1901, improved on Moriondo's design and created a machine that could brew coffee to order almost instantly. It was Bezzerra's invention that would inspire many other espresso machines, which spread across the world to bring expresso coffee to the masses.\n\n## The History of Filter Coffee\n\n![Brewing with V60](https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_1400/v1621604219/filtercoffeehistory_hz5nmt.jpg)\n\nThe very first paper filter was invented by Melitta Bentz in 1908. She was a German entrepreneur, who loved coffee but disliked the grounds that were often found in brewed coffee at the time.\n\nTaking matters into her own hands, she experimented with different ways of brewing. This included using her son's blotting paper, in precisely the same way we use a filter for pour over coffee now. The result was a superior brew, free of grounds and far easier to clean up after.\n\nA patent soon followed and together with her husband, she started the Melitta company, which is still a thriving business today.\n\n## Pact's Coffee Menu - Filter vs. Espresso\n\n![Man brewing filter coffee](https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_1400/v1621604291/Pact_Feb_2021-01_qrazdi.jpg)\n\nBest for espresso enthusiasts:\n\nTry [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso) - a dark roast coffee, with rich, chocolatey hints of Bourbon biscuits, it's everything an espresso should be.\n\nBest for filter fans:\n\nChoose [Planalto](https://www.pactcoffee.com/coffees/planalto)From thick and creamy chocolatey notes to fruity and floral hints, there's a world of outstanding [filter coffees](https://www.pactcoffee.com/coffees/filter) available - delicious brewed in everything from AeroPress to the V60.\n\n## Need some brewing tips?\n\nCheck out our [Brew Guides](https://www.pactcoffee.com/brew-guides) for help achieving filter or espresso brewing perfection.", "type" => "md-block"}]" } , { "title" : "Cycling meets coffee: Gran Fondo in partnership with Geraint Thomas", "category" : "Pact News", "url" : "/blog/gran-fondo-cycling-coffees", "date" : "15 April 2021", "author" : "Rosella", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1613560240/GranFondoImg400x400_cgqzj4.jpg", "content": "[{"content" => "**\\*This blog features historical content. Gran Fondo is no longer available on the Pact Coffee menu and ran from Summer 2020 - Summer 2021. For a full list of our available coffees, take a look at our current [Coffee Menu](https://www.pactcoffee.com/coffees).***\n\nWith the cycling season well underway, it's time to welcome sell-out favourite, Gran Fondo back to the Pact Coffee menu!\n\nThis game-changing brew celebrates the special relationship between coffee and cycling and is the result of months of hard work between the Pact team and Olympic gold cyclist, Geraint Thomas, to create the ultimate rocket fuel refreshment.\n\n**How Gran Fondo tastes**\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/v1620378587/website-d2c/assets/uploadedCMS/2021/Gran%20fondo/GF_mug.jpg)\n\nGran Fondo is a Rwandan and Colombian blend with rich dark chocolate notes. It's packed full of citrussy, berry flavours and has bright acidity to match. Gran Fondo tastes delicious served as a classic Italian cappuccino, filter coffee, or espresso.\n\nThe Gran Fondo blend is available in both filter and espresso varieties to suit a range of coffee drinking preferences.\n\n**The beautiful link between cycling and coffee**\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/v1620378586/website-d2c/assets/uploadedCMS/2021/Gran%20fondo/GF_sign.jpg)\n\nCoffee is synonymous with cycling culture. This is true for Welsh legend and cycling champ Geraint Thomas who got into coffee properly when he moved to Italy. Speaking about his love for a cup of Joe, Geraint said: \"It's part of my daily routine and a constant feature- I've even got a Rocket Machine for better coffee at home. I love dark roasts and traditional Italian-style strong tastes. When I'm racing, I'll have 3 or 4 to get going. Whether I'm breaking for a Piadini in the Italian hills or scanning the race book while chugging an espresso, I've got a lot of time for coffee done well.\"\n\nIn countries such as Rwanda and Colombia, where we source Gran Fondo beans from, bicycles are a vital lifeline. Cycling as a sport is alive and kicking, but bicycles are also one of the main modes of transport for people who work and live in these respective countries. From Remera Washing Station, in Rwanda, to Buenos Aires Farm, in Colombia, we've built a strong relationship with these exceptional coffee growers and hope that some of the money invested into these local economies will be used to keep the wheels turning on cycle culture.\n\n**A Q&A with Geraint Thomas**\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/v1620378588/website-d2c/assets/uploadedCMS/2021/Gran%20fondo/GF.jpg)\n\nWe caught up with Geraint ahead of the 2021 Tour de France and Olympics to discuss all things coffee and cycling.\n\n**Hi Geraint, congrats on the Ineos 1-2-3 at the Volta a Catalunya in March. How did it feel to win?**\n\nIt was great for the team, it's been around 30 years since my team has had a 123 so was wicked to be a part of. It was also nice to be back on the podium. It was a great confidence boost, too!\n\n**You've got a packed calendar for this year - which events are you most looking forward to?**\n\nWithout question, the Tour and Olympics are the biggest line-ups on my calendar - can't wait!\n\n**This is likely to be the year of the staycation. Have you got any UK cycling destinations you can recommend?**\n\nThe UK is fantastic for riding in general. Yorkshire covers some great roads and my home country of Wales has some really stunning scenery and quiet winding roads, especially along the coast line.\n\n**Which pro cyclists are your biggest inspiration at the moment?**\n\nLizzie Diegnan, she's amazingly talented and also really humble with it. The way she has made her way back to the top of the sport after after a baby is incredible as well.\n\n**Have you got any advice for young cyclists looking to hit the professional circuit?**\n\nMake some goals that excite you, make a plan and commit to it. Do everything you can to achieve that goal, then whether you make it or not, you can be satisfied you gave it your best.\n\n**You're moving to a desert island and can only pack one song, one food item and one coffee variety What's going in the suitcase?**\n\nOasis Wonderwall, Welsh cakes, and Gran Fondo coffee- of course!\n\n**This or That**\n\n**Espresso or cappuccino?**\n\nCappuccino.\n\n**Long and scenic or steep hill climb?**\n\nLong and scenic.\n\n**Sprints or climbs?**\n\nClimbs.\n\n**Favourite ever jersey?**\n\nBritish national champs.\n\n**Favourite cycling destination?**\n\nTuscany, Italy.\n\n### **Fancy trying our coffee?**\n\nAlthough Gran Fondo is no longer available, why not try Pact Coffee bestsellers, [House Espresso](https://www.pactcoffee.com/coffees/house-espresso) or [Bourbon Cream Espresso](https://www.pactcoffee.com/coffees/bourbon-cream-espresso)?", "type" => "md-block"}]" } , { "title" : " Fairtrade and more: how Pact is unique", "category" : "Pact News", "url" : "/blog/fairer-than-fairtrade-2021", "date" : "03 March 2021", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1722250188/DSCF9525_x7pnps.jpg", "content": "[{"content" => "![Coffee farming in Rwanda](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1722250192/Pact_Coffee_Rwanda_2024-Day_2_57_efnbvn.jpg)\n\n## **What is Fairtrade Coffee?**\n\nFairtrade is a certification which has long been considered as the benchmark to look for when making ethical coffee purchases. In 2023, the [Fairtrade Minimum Price](https://www.fairtrade.org.uk/media-centre/news/fairtrade-increase-coffee-minimum-price/) for coffee was significantly increased from $1.40per/lb to $1.80 per/lb of washed Arabica beans.\n\nWe thoroughly support this increase. It's a vital safety net for the many people around the world who depend on coffee as their source of income. This will assure them that they have a profitable future in the coffee industry and encourage the next generations to continue. But, put simply, [it's not compatible with our business model](https://www.pactcoffee.com/blog/raising-minimum-price). So we instead go straight to the farmer and pay them a truly premium price for truly outstanding coffee. \n\nIn 2023, this was 46% above this new Fairtrade base price on average. By cutting out unnecessary steps in the supply chain, and building long-term sustainable relationships with coffee farmers, we can ensure that the people at the heart of the industry come first.\n\n## Pact Coffee's Sourcing Model\n\nOur dream is to completely transform the coffee industry and create meaningful change through Direct Trade.\n\nOur approach to Direct Trade is multi-faceted. It's not a tick box exercise, it's our entire purpose. \n\nHere are a few of the ways we're creating real change, right now.\n\n![Coffee farming in Brazil](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1722250191/Truck_Planalto_Brazil_atxmci.jpg)\n\n### Supporting farmers who need our help the most\n\nOne of the things we're super passionate about at Pact is making sure we're forming the right kind of partnerships in order to make the biggest impact possible. For instance, working with family-run farms, working with farms in rural / traditionally low-paid areas and working with local washing stations. In 2023, 54.9% of our coffee was bought from rural-poor farms. 45.9% of it from women or gender equity groups.\n\nWe are committed to supporting coffee farmers through our 3 Phase Programme. This involves identifying high-potential growers, working with them on best practice growing techniques and helping them increase the quality of their coffee through investment and training before bringing that coffee to market and sharing it with the Pact community.\n\n### Great prices for great coffee - no poverty\n\nWe pay coffee farmers 46% above Fairtrade base prices, on average. We're buying the best coffee the world has to offer, and it takes around 3 years to produce speciality coffee. Farmers deserve to be compensated well for their skills and hard work.\n\n### Investment - the bigger picture\n\nFrom purchasing 32 cows for farmers in Rwanda to essential coffee farming equipment, we listen to the needs of coffee farmers and invest in their future. Due to our direct trade relationships, we're able to work super closely with coffee farming communities and address the economic challenges in each origin.\n\n### Education - a brighter future\n\nWe believe education is key in helping farmers to improve the quality of their coffee production, which is why we work with local agronomists, conduct coffee quality workshops, and help farmers to finesse their processes.\n\nWe're also committed to educating the next generation of coffee farmers and giving them the skills, opportunities, and resources needed to keep coffee farming alive.\n\n### Gender equality - changing the story\n\nThe coffee industry is predominantly a man's world. We're working to change the narrative by purchasing large volumes of woman-produced coffee and promoting women as leaders through our work with gender equity groups, like [Asomuprisma Women's Association](https://www.pactcoffee.com/coffees/asomuprisma)and [Cafena](https://www.pactcoffee.com/blog/cafeina-group). \n\n### Stability and support - long-term security\n\nWe forge long-lasting relationships with farmers and buy coffee in advance to provide financial security and support. We also encourage coffee production that is environmentally friendly and work with farmers on safe and sustainable farming practices that limit deforestation and ensure a long and successful future.\n\n![A picture of coffee cherries](https://res.cloudinary.com/pactcoffee/image/fetch/v1607354313/https://media.pactcoffee.com/images/uploads/farmer/168/fazenda_sertao_12.jpg)\n\n## Why is Pact Coffee an ethical choice?\n\nFor all the reasons above! From nurturing the relationships we have with farmers, to our long-term investments, you can be assured that by choosing Pact Coffee you are making a sound ethical choice. We are fully committed to Direct Trade and we will never compromise on our values. \n\n![Coffee farming in Rwanda](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1722250195/Pact_Coffee_Rwanda_2024-Day_2_54_fbedr1.jpg)\n\n## How Pact helps coffee farmers enjoy a better quality of life\n\nThe farmers we work with are our business partners and we treat them as such - it's a mutually beneficial relationship. We're proud to recognise their hard work and to be able help them in their success.\n\n### Don George\n\nOur Head of Coffee met Honduran coffee farmer, Walter Lopez, many years ago. Spotting that Walter had the potential to grow amazing coffee, we supplied him with essential specialist tools and resources (including a coffee depulper!) to help him master his craft. Today, we have a longstanding relationship with Walter and his coffees are so good they have been featured in our [Advent Calendar](https://www.mirror.co.uk/money/shopping-deals/tried-best-tea-coffee-advent-31390872) and released as sell-out Limited Editions.\n\n### Bufcoffee\n\nEpiphanie Mukashyaka of Bufcoffee was made a widow by the Rwandan Civil war and genocide of 1994. She took on her late husband's farm with little experience and has built her company, Bufcoffee, into something extraordinary. She was the first woman to own a washing station and her coffees have won several prestigious awards. Recently, we gifted 32 cows to the local farmers who sell to Bufcoffee, which will provide fertiliser for their farms, nutrition for their families, and an additional income source through milk sales.\n\n### Asomuprisma Women's Association\n\nWe are proud to be working with this Colombian Women's Association to actively challenge gender inequity in the coffee industry. The group consists of 22 members and since we first bought and sold the first group lot of coffee from them, we have held training days and made small technical investments which have helped greatly to improve the quality of their coffee. The results have been so fantastic that Asomuprisma coffee is now a regular fixture on the Pact Menu, as well as regular Micro-Lot coffees.\n\n## The future of Pact Coffee\n\n![A picture of the Pacas Family in El Salvador](https://res.cloudinary.com/pactcoffee/image/upload/v1614772248/IMG_6053_ih9kxm.jpg)\n\nIn 2023, we helped hundreds of coffee farmers in nine origins to enjoy a better quality of life, but there are still thousands of coffee farmers out there who need our help. \n\nWith your incredible support we can continue to transform the coffee industry, positively impact coffee farmers and bring more amazing coffee to you.\n\n**Read more:**\n\n* [Pact Coffee Impact Report 2024](https://www.pactcoffee.com/our-impact)", "type" => "md-block"}]" } , { "title" : "Should you store coffee in the fridge?", "category" : "Did you know", "url" : "/blog/should-you-store-coffee-in-the-fridge", "date" : "23 October 2020", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1722260476/PactSummerDrinks_June2024-5_lf7vni.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* Coffee beans are hygroscopic they absorb moisture and odours from their surroundings, which means the fridge is one of the worst places to store them.\n* Condensation is the real culprit: moving cold beans into a warm kitchen damages the delicate oils that carry the flavour.\n* Speciality coffee is at its best within four weeks of the roast date stored correctly, every cup in that window brings you flavour just as the grower intends.\n* The best storage is a cool, dark, dry cupboard. An airtight canister takes it a step further."}, {"type" => "md-block", "content" => "If you've ever tucked your bag of beans next to the milk in the hope of keeping them fresher for longer, you're not alone.\n\nIt's one of the most persistent myths in the kitchen the instinct that cold means preserved, and that the fridge that keeps everything else fresh will do the same for coffee.\n\nIt won't. Keep the fridge for the milk. When it comes to your beans, moisture and odours are the two things most likely to ruin a great cup, and the fridge is full of both.\n\n## **Is it okay to store coffee beans in the fridge?**\n\nNo, it's not a good idea, and the reason's in the bean itself.\n\nCoffee beans are *hygroscopic* a scientific way of saying they behave like a sponge, readily absorbing moisture and scent from whatever surrounds them. Put them in a fridge and two things happen, neither of them good.\n\nThe first is odour absorption. Coffee beans are full of tiny pores. In a fridge, those pores will quietly absorb the aromas of whatever else is in there, last night's leftovers, a wedge of cheese, a half-cut onion, gradually muting the delicate, complex notes the grower worked so hard to produce.\n\nA coffee that should taste of dark chocolate and stone fruit starts to taste of, well, fridge.\n\nThe second is condensation. When cold beans move from a 4C fridge into a 20C kitchen, condensation forms inside the bag almost immediately. That moisture gets into the oils that carry the flavour the same oils that give speciality coffee its brightness, its depth, and character and begins to break them down. The result is a cup that tastes flat and woody rather than vivid and complex.\n\nThe world's best growers spend years, sometimes decades, developing a crop to the standard where it scores 84 points or above on the professional tasting scale. The fridge undoes that work in a matter of days."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,h_788/f_jpg/v1776699143/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/8455-section-3-1776699132.jpg", "text" => "The Pact Airtight Canister"}, {"type" => "md-block", "content" => "## Why you shouldn't put coffee in the freezer either.\n\nThe freezer gets suggested as an alternative fairly often, particularly for larger quantities. But it carries its own risks.\n\nUnless your coffee is in a genuinely airtight, oxygen-free, vacuum-sealed container, not just a bag with the top folded over, extreme cold can cause freezer burn. The moisture within the bean crystallises, breaking down its cellular structure and dulling the flavour notes that careful roasting has drawn out.\n\nThose fruit or praline or caramel notes that make a well-sourced speciality coffee worth drinking become casualties of the cold.\n\nThe freezer works in very specific, very controlled circumstances. For everyday home storage, it introduces more risk than it removes.\n\n## How long does coffee stay fresh after opening?\n\nAt our Surrey roastery, we roast to order. That means your coffee arrives fresh still in the early stages of degassing, still full of the aromatic oils that carry everything interesting about the bean.\n\nIn the days immediately after roasting, coffee beans release CO2 a natural part of the process that actually helps protect the flavour by pushing oxygen out. This is why our hand-packed Pact bags feature a one-way valve: it lets the gas escape while preventing oxygen from getting back in.\n\nOnce the bag is opened, the clock starts. Speciality coffee is at its best within four weeks of the roast date. That doesn't mean it becomes undrinkable after four weeks it simply means the flavour is most vivid, most expressive, and most worth savouring in that window.\n\nAfter that, oxygen gradually does its work, and the cup becomes a little flatter with each passing day.\n\nThe best way to stay within that window is to buy in a size that matches how quickly you drink. A [250g bag](https://www.pactcoffee.com/blog/250g-coffee-beans) suits someone who wants variety or drinks one cup a day. A [500g bag](https://www.pactcoffee.com/blog/500g-coffee-beans?srsltid=AfmBOoq4DCGjowvG5ffSYWQqwTLeHHhrLbAp1ISJVIYx1sm6MiajuWAv) is the Goldilocks size for most households. A [1kg bag](https://www.pactcoffee.com/blog/1kg-coffee-beans) works beautifully for two or more daily drinkers."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1776676552/PC_fellow_ode_grinder-2_dgxhgn.jpg", "text" => "Pouring coffee beans into the Fellow Ode Grinder"}, {"type" => "md-block", "content" => "## What is the best way to store coffee beans?\n\nFour things degrade coffee: air, moisture, heat, and light. Good storage means keeping all four at bay.\n\n### **A cool, dark cupboard**\n\nA dry kitchen cupboard away from the hob, kettle, or any sunny windowsill is all most people need. No special equipment required just consistency. The same cupboard, every time, with the bag properly sealed after each use.\n\n### **The sealed Pact bag**\n\nThe resealable bag your coffee arrives in is designed to do a proper job. Squeeze the excess air out before you seal the zip-lock each time it takes five seconds and makes a real difference over the life of the bag.\n\n### **An airtight canister**\n\nFor anyone who wants to take storage seriously, the [Pact Airtight Canister](https://www.pactcoffee.com/brewing-equipment/airscape-canister?srsltid=AfmBOoqKluqzl9Vaqdov1embizlC60jDVVrvDS0UbVFCZDT1WZoB67OS) removes and seals out air rather than simply trapping it inside.\n\nUsed consistently, it extends the peak flavour window meaningfully particularly useful for a 500g or 1kg bag that you'll be working through over several weeks.\n\nThe simplest storage solution of all is to buy coffee that matches how quickly you drink it. A Pact subscription delivers the right amount at the right interval, so your beans are always freshly roasted when they arrive and finished while they're still at their best.\n\nThere's no storage problem if there's nothing sitting around long enough to go stale. **Start a Pact subscription now with [25% off your first two orders](https://www.pactcoffee.com/coffee-plans/signup/get-started).**"}, {"type" => "md-block", "content" => "### **FAQs**\n\n**Does freezing coffee beans keep them fresh?**\n\nOnly if they're in a completely vacuum-sealed, unopened container with no exposure to air. Otherwise, the risk of moisture damage and freezer burn is too high to make it worthwhile. For everyday storage, a cool, dark cupboard is a better and simpler choice.\n\n**Can I store ground coffee in the fridge?**\n\nNo, and even more so than whole beans. Ground coffee has a much larger surface area, which means it absorbs fridge odours and moisture far faster. It can lose its character in a matter of hours. If you grind at home, grind only what you need for each brew.\n\n**Where is the best place to store coffee?**\n\nA cool, dark, dry cupboard well away from the kettle, hob, or any source of heat or direct light.\n\n**How do I know if my coffee has gone stale?**\n\nThe simplest test is the smell. Fresh speciality coffee has a vivid, complex aroma when you open the bag chocolate, fruit, nuttiness, depending on the origin.\n\nStale coffee smells flat, papery, or faintly musty. If the aroma has gone, the flavour won't be far behind.\n\nWant to make sure you never brew a stale cup? Get coffee from the world's best growers roasted to order, packed by hand, and delivered to arrive at the right point in the freshness window.\n\n[Save 25% on your first two orders on a Pact subscription](https://www.pactcoffee.com/coffee-plans/signup/step-1)."}]" } , { "title" : "The Ultimate A-Z Guide of Coffee Terms", "category" : "Did you know", "url" : "/blog/ultimate-a-z-guide-of-coffee-terms", "date" : "30 September 2020", "author" : "Rosella", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/v1612516797/https://media.pactcoffee.com/images/pdp/section1/hario-v60-immersion-dripper-set-section1-image-1612516794.jpg", "content": "[{"content" => "From the outside looking in, the world of coffee can seem intimidating. There is so much coffee lingo to get to grips with - it can feel like learning a new language! To make life easier, we've put together an ultimate coffee guide.\n\nMay you never be bamboozled by coffee jargon again.\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/v1601460647/jakub-dziubak-XtUd5SiX464-unsplash_1_sjoule.jpg)\n\n## Acidity\n\nYou will see this term used across our coffee cards and product pages, but what does acidity really mean? It's the sensation you get on your tongue when you sip the coffee. Coffee can be low or high acidity and this affects the overall taste. If coffee has high levels of acidity it is generally referred to as bright' whereas a lack of acidity altogether would be described in a flat' or 'dull' cup. There are 5 major terms we use to describe the acidity in coffee including malic (a similar sensation to juicy apples), citric (think lemons and oranges) and tartaric (a grape-like undertone.)\n\n## Arabica Coffee\n\nCoffee beans come from either the Arabica or Robusta plant species. Arabica makes up the majority of the world's coffee production - around 75%. Arabica coffee is more difficult to grow than Robusta, but the results are better and Arabica benefits from more complex tastes and flavours. At Pact, we only use 100% high-quality Arabica coffee beans in our products.\n\n## AeroPress\n\nInvented in 2005 by record-breaking Aerobie Frisbee maker Alan Adler, the AeroPress is an affordable brewing kit. It is a speedy brewing device (we're talking cupboard to cup in 2 minutes), portable and highly rated among seasoned coffee lovers.\n\n**Read more: [How to make AeroPress Coffee](https://www.pactcoffee.com/brew-guides/aeropress)**\n\n![AeroPress coffee being poured next to a laptop reading '9:56AM'](https://res.cloudinary.com/pactcoffee/image/upload/v1601464532/Aeropress_A_Z_Guide_wwmoxz.jpg)\n\n## Balance\n\nWhen we talk about a coffee's balance we refer to all the tastes interacting together on your tongue including the acidity, bitterness and saltiness. Of course, we hope you won't be tasting saltiness in a Pact Coffee but you'd be surprised by all the delicious coffees out there which feature intense bright acidity or savoury tastes. Coffee may be complex in its depth but if it is balanced correctly there should be no one overriding characteristic.\n\n![A barista in a cafe about to pour coffee](https://res.cloudinary.com/pactcoffee/image/upload/v1601464696/Barista_A_Z_Guide_xacj67.jpg)\n\n## Barista\n\nThe term barista' originated in Italy and translates to bartender.' Nowadays, it is a globally recognised definition for anyone who can brew espresso drinks professionally and make a range of coffees including cappuccinos and lattes. A barista will be competent in a range of brew techniques and will be able to perfect latte art hearts which leave amateurs in a flap. Coffee machines are often described as barista' which is a clever marketing term to indicate you can achieve caf-quality coffee at home.\n\n## Caffeine\n\nCaffeine is a naturally occurring stimulant found in coffee which leads to more activeness in the brain and body. The amount of caffeine found in coffee products varies depending on origin, the specific coffee plant (Arabica or Robusta) and the altitude it is grown at. And, when it comes to your morning brew the caffeine content will also vary depending on the amount of ground coffee used to make the brew and the ratio of water to coffee.\n\n![Woman drinking from a mug reading 'Life Begins after Coffee'](https://res.cloudinary.com/pactcoffee/image/upload/v1601464819/Caffeine_A_Z_Guide_cq1ylj.jpg)\n\n## Cafetire\n\nAlso known as a French Press, this is essentially a coffee plunger. Ground coffee is steeped into a cafetire and hot water is poured on top. After stirring, coffee is left to brew for 4 minutes. Next, the drinker presses down on the metal filter which pushes the sediment to the bottom, leaving deliciously brewed coffee ready for pouring.\n\n**Read more:** [How to make cafetire coffee](https://www.pactcoffee.com/brew-guides/cafetiere)\n\n## Chemex\n\nThis coffee maker looks like something you might find in a Year 9 Chemistry class. Invented in 1941, the Chemex has achieved cult status for its stylish look and brewing capabilities. It's a manual pour-over brewer using medium ground coffee and, crucially, thick paper filters which have a big impact on the resulting drink.\n\n## Coffee Cherries\n\nDid you know that coffee beans begin life as cherries which grow on trees in tropical countries such as Colombia, Rwanda and Brazil? Inside the juicy cherries, there are two seeds. These seeds are released from inside the cherry using either a washed, pulped or natural process. Each process has a different impact on how the coffee tastes. After processing, these seeds eventually become the coffee beans we roast, grind and ship to your door!\n\n![An iced coffee and half full coffee pot on a table](https://res.cloudinary.com/pactcoffee/image/upload/v1601466193/Cold_brew_A_Z_Guide_khnt9z.jpg)\n\n## Cold Brew\n\nIt's the coffee you know and love, just colder. Instead of using a kettle or coffee machine, you'll need a jug, a fridge and cold water to perfect this summer brew.\n\n**Read more:** [How to make cold brew coffee](https://www.pactcoffee.com/brew-guides/coldbrew)\n\n## Coffee Cupping\n\nCoffee cupping is a process that our Head of Coffee, Will, is very familiar with. It's a globally recognised coffee-tasting technique used to check the quality of a particular coffee batch. During the cupping process, Will scores each coffee based on characteristics such as acidity, balance, flavour, mouthfeel and sweetness. Each characteristic is scored out of 10 and the total is added up. This is a crucial process and only the very best quality coffee makes it to your lips.\n\n**Read more: [What does a Head of Coffee do?](https://www.pactcoffee.com/blog/who-is-head-of-coffee-will)**\n\n## Decaf Coffee\n\nTo remove some or all of the caffeine in coffee, it must go through a decaffeination process. This always occurs when the coffee is green (pre-roast). Two common processes used for speciality coffee are the Swiss Water Technique and the C02 method.\n\n**Read more: [How is decaf coffee made?](https://www.pactcoffee.com/blog/how-is-decaf-coffee-made)**\n\n## Dose\n\nA dose is the amount of ground coffee (best measured in weight) that you use to prepare your brew. Weighing coffee might seem like overkill to the untrained coffee sipper, but the truth is that by measuring your coffee, you can be sure of a consistently great brew every single time.\n\n## Drip Coffee\n\nWhen hot water is passed through a cone holding filter paper and ground coffee, the coffee can be referred to as drip.' This term is most commonly used in relation to electric coffee makers and the Pact V60.\n\n![An espresso in a cup and saucer](https://res.cloudinary.com/pactcoffee/image/upload/v1601465004/Espresso_A_Z_Guide_zrnobi.jpg)\n\n## Espresso\n\nSince its creation in 1884, the espresso has delighted caffeine lovers. It is a strong coffee shot brewed under 9 bar pressure. Espresso coffee is highly concentrated - the ratio of water to coffee is much less when brewing an espresso compared with larger brews such as drip coffee. Although espressos in their purest form are served without milk, coffees such as cappuccinos and lattes start with a shot of espresso before adding milk in different ratios.\n\n**Read more:** [How to make Espresso](https://www.pactcoffee.com/brew-guides/espresso)\n\n## Flat White\n\nDespite being around since the 80s, the flattie has shot to fame in the last 5 years. When prepared properly, the flat white is a strong, luxurious coffee made with a double ristretto and warm steamed milk.\n\n![Top down view of two flat whites with patterns in the milk](https://res.cloudinary.com/pactcoffee/image/upload/v1601465094/FlatWhite_A_Z_Guide_yt8gtv.jpg)\n\n## Flavour\n\nFlavour aromas come from the nose and tongue. Although there are hundreds of possible flavour attributes in coffee, there are 9 key flavours on the SCA Coffee Flavour Taster Wheel, including floral, fruity and cocoa. At Pact, we believe that variety is the spice of life and offer an ever-changing menu of globe-spanning coffees boasting flavours such as apple pie, sweet sherbet and dark chocolate.\n\n## Green Coffee\n\nGreen coffee has been harvested and processed, but it has not been roasted. When coffee is first delivered to our Surrey roastery, it looks and smells like dried peas.\n\n## Grind\n\nDo you prefer your coffee to be wholebean, medium, medium-fine or coarse? Your grind preference will depend on the way you brew your coffee. If you're a V60 lover, you'll want to choose a medium grind, whereas if you use an espresso machine a fine grind is best. Supermarkets tend to take a one-size-fits-all approach to ground coffee, which is bad news for your brew as you end up with lots of different sized particles and the coffee often extracts poorly. When you buy from Pact, we make sure you get the perfect particles for your intended brew method every single time.\n\n**Read more: [How to grind coffee](https://www.pactcoffee.com/blog/how-to-grind-coffee)**\n\n## Honey Process\n\nNo, this doesn't actually involve any honey. It's called the honey process because the golden, sticky layer of mucilage that surrounds the coffee seed looks a little like honey and the resulting taste is often sweet. The honey process involves coffee cherries being picked at their best ripeness and sorted in a flotation tank. The cherries that float are culled from the batch and the remaining ones have their skin removed before being dried for 2-3 weeks.\n\n## Instant Coffee\n\nA sad face emoji in a cup... Jokes aside, instant coffee is generally poor-quality coffee in the form of granules or powder which has been freeze dried or spray dried. It often contains harmful chemicals, too. We might be a tad biased, but we believe that once you try speciality coffee, you never go back.\n\n## Latte (Caffe Latte)\n\nIn a recent poll of our customer's coffee preferences, the flat white majorly trumped the latte, suggesting that this drink has had its heyday. Originally made with drip coffee and warm milk, the latte as we know it today is an espresso with steamed milk on top and has been around since the dawn of American coffee chains like Starbucks. It is often served in a long glass cup.\n\n![Four different coffee grinds and a cup of coffee on a bread board](https://res.cloudinary.com/pactcoffee/image/upload/v1601465232/Grind_A_Z_Guide_lyivst.jpg)\n\n## Micro-Lot\n\nThe industry term micro-lot' relates to the fact that micro-lots are produced in limited, small lots or batches from a specific region and variety. Only extremely high-scoring coffees make the cut when it comes to our micro-lots. Pact micro-lot coffee scores at least 86/100 on the speciality grading scale and to put this into perspective they are in the top 0.1% of global coffee.\n\n## Mouthfeel\n\nWe score coffee mouthfeel (or body) for quality when we conduct our cupping process. How does the coffee feel in the taster's mouth? Heavy and dense, or light and bright? Our coffees are often described as silky, or syrupy - describing the sensation of the coffee as you drink it.\n\n## Natural Coffee\n\nThe natural coffee process is easy to understand and execute but it's hard to achieve amazing results. It's the old-fashioned way of removing the green bean from the cherry. Coffee cherries are laid out on a drying patio immediately after picking. Then over the course of a month they are allowed to dry to a humidity at which the coffee can be stored without the worry of fermentation or mould impacting the end flavour. Once the coffee is dried the cherry is pulled off the outside of the two beans.\n\n![3 workers from Cafe Pacas standing together and smiling](https://res.cloudinary.com/pactcoffee/image/upload/v1601466370/Will_A_Z_Guide_polepz.jpg)\n\n## Origin\n\nThis refers to the country that the coffee is grown and processed in. The temperature and environment that the coffee is grown in has a distinct impact on the taste and quality of the coffee. At Pact, we source coffee from 8+ countries including Kenya, Rwanda, Brazil, Ethiopia, Colombia and El Salvador. A coffee referred to as single origin in the industry often means a coffee from *several* farms in the same *country*. At Pact, single origin means that our coffee comes from within a *single* farm or estate in a *region*.\n\n**Read more:** [What is single origin coffee?](https://www.pactcoffee.com/blog/single-origin-coffee-what-is-it)\n\n## Peaberry\n\nThese magic coffee beans are something of a rarity in the coffee world. Most coffee cherries contain two beans, but peaberries mutate in a rare, natural way which means that a single bean forms instead. The result is an even roast and a crystal clear taste.\n\n## Processing\n\nCoffee cherries grow on trees, but the seeds inside the cherries have a long way to go before they end up as the beans we ship to you for your morning brew. There are a number of possible coffee processes including washed, natural and honey. Each process has a different impact on the resulting coffee bean.\n\n![Top down view of a cup of coffee with an intricate milk pattern](https://res.cloudinary.com/pactcoffee/image/upload/v1601479085/Quality_A_Z_Guide_vr7o6z.jpg)\n\n## Quality\n\nCoffee is scored out of 100 points. To be considered speciality grade, the coffee must score a total of 80 points or above. Pact Coffee scores between 82 - 90+ points. Quality coffee should also be perfectly processed, perfectly roasted and perfectly brewed. If one or more of these factors is compromised, the coffee you sip will be far from dreamy.\n\n**Read more:** [Speciality coffee scores explained](https://www.pactcoffee.com/blog/speciality-coffee-quality-scores-explained)\n\n## Roast\n\nOnce coffee is grown and processed, green coffee beans arrive at our Surrey roastery ready to be transformed. This is literally where the (coffee) magic happens. The roasting process is what brings out the distinctive flavour of coffee and taste. It's a tricky balancing act as over-roasting coffee could ruin the beans. Think of it like toasting bread- although most people have different toasting preferences, very few of us enjoy it burnt to a crisp which is how the majority of coffee is roasted in the UK.\n\n**Read more:** [The difference between a dark and light roast](https://www.pactcoffee.com/blog/light-and-dark-roast-difference)\n\n## Robusta Coffee\n\nRobusta coffee plants contain double the caffeine content of Arabica, they are also easier and faster to grow. To those who love a coffee buzz' this might sound great, but Robusta is seen as the inferior bean in the world of speciality coffee as it doesn't benefit from complex tastes and flavours. Robusta produces a high bitterness which usually ends up as instant coffee. It is also mechanically harvested, further decreasing the coffee quality. At Pact we only use 100% Arabica beans in our coffee.\n\n![Rows of leafy plants at a coffee farm](https://res.cloudinary.com/pactcoffee/image/upload/v1601465355/Origin_A_Z_Guide_kvjxtj.jpg)\n\n## Speciality\n\nWhat separates speciality coffee from your standard supermarket fare? Speciality coffee must score highly by the SCA (Speciality Coffee Association)- at least 80/100 and it must not have any taste or flavour defects.\n\n## Sweetness\n\nIt's important to note that there's no actual sugar in coffee. The flavour, mouthfeel and acidity combine to create the illusion of sweetness and that's what we are describing when we talk about sweetness in coffee. Of course, there are different kinds of sweetness. A bag of chocolate buttons is sweet, but so is a punnet of strawberries. Sherbet, caramel, baked fruit - it's about identifying the sort of sweetness there is in your cup of coffee.\n\n## Variety\n\nA variety of coffee is a sub-species of the Arabica plant. Each variety has specific traits to do with cup quality, production yield and disease resistance. At Pact, we want to encourage farmers to plant varieties that are going to give them longevity, disease resistance and good cup quality but often within the industry farmers will be encouraged to plant varieties that are not beneficial long-term. We never ask farmers to plant varieties that are against their best interests or not viable long-term.\n\n![Delicate coffee set arranged on a coffee table](https://res.cloudinary.com/pactcoffee/image/upload/v1601479257/V60_A_Z_Guide_gwy2qx.jpg)\n\n## V60\n\nIf you are a Pact customer then it's highly likely you've had an exciting brown box containing a Hario V60 delivered to your door. It's a great way to brew coffee because it's speedy and easy-to-clean. Why is it called a V60? We hear you ask. The reason is all to do with the paper filters. When they are closed, they are at a 90 degree angle, but when they are open they become a cone at a 60 degree angle. The V is the sign for an angle.\n\n**Read more:** [How to make V60 coffee](https://www.pactcoffee.com/brew-guides/v60)\n\n## Washed Process\n\nThis process produces the best clarity of flavour. Coffee cherries are put into a de-pulper, the skin is taken off the outside along with most of the pulp and the beans are left to ferment for 12-36 hours which has a major impact on the taste and flavour of the final coffee. After the fermentation the coffee is washed using fresh water before being put out to dry on raised beds or patios for 1 - 2 weeks.\n\nYou made it to the end? Phew! Thanks for reading. Time to reward yourself with a brew.", "type" => "md-block"}]" } , { "title" : "Iced coffee recipes for every brew tool", "category" : "Recipes", "url" : "/blog/iced-coffee-for-every-brew-tool", "date" : "03 August 2020", "author" : "Zell", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1596464038/patrick-slade-FUTB_4rlniw-unsplash_vppfpk.jpg", "content": "[{"content" => "You can enjoy iced coffee without heading to the high street - no matter what coffee brewing tools you've got at home. Just make sure to fill up your ice cube trays, stock up on a few bags of fresh Pact Coffee, and settle in for a summer of caffeinated refreshment - simple!\n\nWe've got four foolproof iced coffee recipes for a range of different brewing methods, including cafetire, AeroPress, V60, and espresso machine. \n\n![Iced coffee image](https://res.cloudinary.com/pactcoffee/image/upload/v1627999633/IcedCoffeeBrewMethods_iskfzo.jpg \"Iced coffee\")\n\n## Iced Coffee Cafetiere Recipe\n\n### Ingredients:\n\n* 220ml water, boiled\n* Ice cubes\n* 40g coarsely ground coffee\n* Semi-skimmed milk (optional)\n\n### Method:\n\n* Rinse your cafetire with hot water to warm it up.\n* Add your ground coffee to the cafetire.\n* Pour over the boiling water and give it a stir to ensure the coffee is saturated. Don't put the plunger on yet!\n* Set a timer for 3.5 minutes.\n* Meanwhile, add your ice to two glasses.\n* When the timer is up, put the plunger on, wait another 30 seconds, then gently press all the way down.\n* Pour the coffee very slowly over the ice cubes, a little at a time. \n* Add milk if you fancy it, and stir well.\n\n## Iced Coffee V60 Recipe\n\n### Ingredients:\n\n* One scoop of medium-ground coffee (per person)\n* Ice cubes\n* Semi-skimmed milk (optional)\n\n### Method:\n\n* Boil a kettle and then leave it to rest for a minute.\n* Half-fill a glass with ice cubes.\n* Place the filter paper into your V60 and rinse with hot water.\n* Place your V60 on top of the glass and add one scoop of medium-ground coffee.\n* Pour hot water over the grounds in a circular movement.\n* Allow to bloom for 30 seconds and then gradually add enough water to fill your glass.\n* Add milk, if you like, and enjoy!\n\n## Iced Coffee AeroPress Recipe\n\n### Ingredients:\n\n* One scoop of medium-ground coffee (per person)\n* Ice cubes\n* Semi-skimmed milk (optional)\n\n### Method:\n\n* Boil a kettle and then leave it to rest for a minute.\n* Fill a glass half-way with ice.\n* Insert the plunger (the inner chamber of your AeroPress) into the outer tube, so the black seal is in line with the number 4.\n* Stand it on end, so the 4 is closest to the table.\n* Add in a scoop (approx. 16g) of medium-fine ground coffee.\n* Fill the tube with hot water, stir, and leave for one minute.\n* Place a filter into the holder and rinse with hot water.\n* Screw the holder into your AeroPress.\n* Carefully flip the whole stack onto your glass of ice.\n* Depress the plunger to fill the ice-filled cup, and enjoy!\n\n## Iced Coffee Espresso Machine Recipe\n\n### Ingredients\n\n* 14-18g finely ground coffee\n* Ice cubes\n* Sugar (optional)\n* Semi-skimmed milk (optional)\n\n### Method\n\n* Fill a glass halfway with ice.\n* Place the coffee in your portafilter and gently use the tamper to push down.\n* Place the portafilter in the espresso machines group head.\n* Choose the option on your machine for a double espresso shot.\n* Melt a teaspoon of sugar into the coffee - adjust to your tastes.\n* Pour the coffee over the ice.\n* Top up with milk (if you like) and stir.\n* Enjoy!\n\n## Read more:\n\n* [How to choose the right coffee for you](https://www.pactcoffee.com/coffee-plans/signup)", "type" => "md-block"}]" } , { "title" : "Are Coffee Grounds Good For the Garden?", "category" : "Did you know", "url" : "/blog/are-coffee-grounds-good-for-the-garden", "date" : "14 April 2020", "author" : "Lydia", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1587024209/website-d2c/assets/uploadedCMS/garden.jpg", "content": "[{"content" => "The short answer? No, not really. Coffee is bad for plants for the same reason most people love drinking it - because of the caffeine. It means coffee is allelopathic - reducing the growth of other nearby plants that compete for minerals or water.\n\nAnd that pretty big factor negates any positive effects that might come from the nutrients, minerals, or acid levels in your used grounds Let's look at the myths and reality of using coffee in the garden:\n\n## The myth: coffee grounds are great in compost and fertiliser\n\nThere's a lot of conflicting information out there. And it's the nitrogen and generally nutrient-rich nature of coffee that keeps cropping up (if you excuse the agricultural pun). The nitrogen content is said to make coffee a great green material' for compost, and the magnesium, potassium, and other minerals are thought to be tasty food for your freesias.\n\nGardening blogs and articles often suggest working used grounds through your soil, sprinkling it on the surface, mixing it through your compost, or using it as mulch to cover the surface - with the idea that this will superpower your plantlife.\n\n## The reality: coffee grounds can do more harm than good\n\nThere's a few reasons we'll rattle off first, before we get to the biggie. First off, coffee is too fine for mulch - making it so compact that water struggles to get through to your plants' roots, so they die of dehydration. Not a strong start. Then there's the fact that your soil might not even *need* more nitrogen, and an overload could restrict growth. So that's no good.\n\nBut there's one major thing that makes coffee bad news for your back garden\n\n![Trowel with soil](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1586974345/website-d2c/assets/uploadedCMS/trowel.jpg)\n\n## The myth: there's no caffeine left in used coffee grounds\n\nIf this myth were true, then coffee probably would be a great addition to your veg patch. Some people are under the impression that the only danger is with *fresh* coffee grounds - which haven't had the caffeine leached out of them by brewing. But don't be fooled. Used coffee grounds still have a considerable amount of caffeine in them, the equivalent to a [cup of tea](https://curiosity.com/topics/whatever-you-do-dont-put-coffee-grounds-in-your-garden-curiosity/)!) - which is less than optimal for your plants.\n\n## The reality: the caffeine in used coffee grounds is bad news\n\nForget about any kind of spinach/Popeye situation - caffeine is not going to give your plants a kick up the roots, when it comes to growing speed. Let's look at the facts. Caffeine *exists* as a weapon, killing off competing organisms in the surrounding area. It's called allelopathy and (quite obviously) means that drenching your dahlias with coffee is probably not a good idea.\n\nIt can suppress germination and new growth in a big way so we'd advise not using it at all, despite all its potentially positive effects. And - just to hammer it home - those may have been overblown too\n\n## The myth: coffee grounds are good for acid-loving plants\n\nSome plants love acidic soil - azaleas, rhododendrons, daffodils and more! So it follows that they wouldn't mind the acidic nature of coffee (assuming that it is, of course). But not all plants like higher acid levels, and it's hard to compost/fertilise in a vacuum - risking damaging some of the others. Not to mention that the pH of your [soil can't be permanently changed by just adding something acidic](https://www.gardenmyths.com/coffee-grounds-acidifies-soil/) - so it may be a pointless exercise anyway.\n\n## The reality: coffee isn't necessarily that acidic\n\nLet's get to the crux of the matter. Is coffee even that acidic anyway? Firstly, it depends on the coffee - how it was processed, where it was grown. After all, that's part of why different coffees taste different! Beyond that, it's [unclear how acidic used coffee grounds](https://www.bigblogofgardening.com/coffee-grounds-acidify-garden-soil/) actually are - which means that (again) it's probably not worth the risk, given the drawbacks.\n\n![Slugs in the garden](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1586974345/website-d2c/assets/uploadedCMS/slug.jpg)\n\n## The myth: coffee grounds can repel slugs\n\nBesides all the possible benefits and drawbacks to your plants, some suggest using coffee to ward off any unwanted garden invaders - like slugs. They suggest forming a barrier of coffee grounds (almost like a horticultural fairy ring!) around your greenery, as the slippery so-and-sos won't want to cross over and have a munch. But is it true?\n\n## The reality: this is falsely based on a study using concentrated caffeine\n\nIn essence, no. This folk story is a misunderstanding and exaggeration - thought to have originated from a study where[ highly concentrated amounts of caffeine were sprayed directly on plant leaves](https://www.gardenmyths.com/coffee-grounds-in-garden/) and shown to kill slugs. But these caffeine levels were far, far above that which you'd find in used coffee grounds (or coffee itself). There's no real evidence that slugs care about your soggy grounds at all...\n\n![Gardening](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1586974345/website-d2c/assets/uploadedCMS/gardening.jpg)\n\n## Other coffee and gardening questions:\n\n### Do coffee grounds attract rats?\n\nThere's [no evidence](https://www.alliumfields.org/2016/07/rats-and-compost/) that rats are attracted to coffee grounds, nor that it acts as a deterrent. So we wouldn't worry either way! Where there *could* be cause for concern, though, is if you have any furry friends of your own. Dogs have a knack of gobbling up everything they see, and the less caffeine for them the better.\n\n### Can coffee change the colour of flowers?\n\nThe dastardly folk story strikes again! Legend has it that coffee can change the colour of hydrangea flowers - as its flowers are said to be blue in acidic soil, and pink in alkaline soil. As discussed, the acidity in coffee is unlikely to change the nature of the soil itself... so not gonna happen!\n\n### Does coffee keep bugs away?\n\nOk, some people talk about keeping ants away - saying they keep clear if you block off your plants with lines of ground coffee, similar to the slug logic'. There's two issues here: as pointed out in [this blog](https://www.gardenmyths.com/how-to-get-rid-ants-coffee-grounds/), ants are good news for your garden - improving the structure of your soil, and eating other nastier insects. The other issue is that, as the same blog found, it's not *that* much of a deterrent to them - a boundary of coffee might slow them down, but they'll eventually end up moving it (granule by granule) by themselves.\n\nHowever, coffee *can* be useful for [repelling mosquitoes](https://www.hunker.com/12360455/how-to-burn-used-coffee-grounds-for-mosquito-repellent) - if you burn it, that is! They don't like the smell which is understandable, as it's burnt coffee!\n\n![Coffee facemask](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1586974345/website-d2c/assets/uploadedCMS/facemask.jpg)\n\n## Alternative uses for coffee grounds:\n\n### Face mask\n\nTurns out coffee can be a pick-me-up in more ways than one. Puffiness under your eyes can be tackled by mixing your coffee grounds into a paste with water, and leaving on for around 15 minutes - it's said to reduce swelling, due to being a diuretic!\n\nAnd actually, slathering yourself in coffee can have other benefits. Its coarseness makes it a perfect skin exfoliator just mix with sugar and coconut oil, and focus on any dry areas. You'll be as smooth as the brew you've just chugged in no time.\n\n### Neutralise nasty fridge smells\n\nYou can banish bad smells in your fridge, just using coffee. Place an open bowl of grounds in your refrigerator and wait for the sweet smell of coffee to break down any residual food odours, freshening up even the grimiest of fridges!\n\n### Get garlic smells off your hands\n\nLove garlic, but hate the smell of garlic lingering on your hands for hours after making a cracking pasta dish? No worries! Just scrub your hands with your (cooled down!) coffee grounds and the stink should come right off.\n\n### Hide scratches in furniture\n\nDon't think coffee should stay in the kitchen we're retiring to the lounge for this one. Settle down on the sofa, open a packet of Hobnobs and kick your legs up onto that scuffed coffee table. But, get this - it doesn't have to stay looking scruffy! For wood tables with superficial scratches, coffee grounds can be applied (try a test patch first!) to blend them in with the rest of the wood grain. Just dab on using a cotton bud, and enjoy that upcycling' glow.", "type" => "md-block"}]" } , { "title" : "Cenicaf 1: a Pact Coffee world exclusive", "category" : "Pact News", "url" : "/blog/cenicafe1", "date" : "19 March 2020", "author" : "Lydia", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1764071668/EditorialLimitedEditionCenicafe11000x700_q9ndmn.jpg", "content": "[{"content" => "We get excited about coffee pretty often. For us, each and every bag of beans that hits our menu is something special. A beautiful bev that's been lovingly grown in one of 8+ origins, meticulously processed, and carefully roasted. There's a story behind each one.\n\nSo when we say we've got a BIG coffee announcement, you know we're not messing around.\n\nWe're pleased as punch, tickled pink, and overjoyed to announce that - as a world exclusive - we've got our hands on Cenicaf 1. \n\n## What is Cenicaf 1?\n\nCenicaf 1 is a new varietyof coffee. You might have heard of Bourbon (or Pink Bourbon!), Caturra, Castillo and Colombia - they're all varieties of the arabica species.\n\nIt's sort of like apples - you've got your Granny Smiths, your Red Delicious', your Braeburns. Each has a different type of flavour, could be resistant to different diseases, might grow better in particular climates or under different conditions.\n\nCenicaf 1 is a new variety that's been carefully engineered to A) be resistant to existing and future coffee diseases that are common to Colombia, and B) produce a delicious cup of coffee. It's only just been made available to farmers to grow, and that's why this is the first chance anyone in the UK has had to try it!\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/v1764071762/EditorialBuenosAiresCenicafe%CC%8111000x700_jmyoek.jpg)\n\n## Who developed Cenicaf 1, and why?\n\nSo who develops new coffee varieties? In this case, it was Colombia's National Coffee Research Centre (Cenicaf) through the wider Colombian Coffee Growers Federation (FNC). They work non-stop to protect the future of coffee as a crop - looking at disease resistance, the effects of climate change, how to boost yield etc. - and to keep raising the potential for quality.\n\nIt's a scientific endeavour, and there's never a quick (or permanent) fix. New and stronger diseases and pests will keep emerging - which is why new varieties are constantly being developed. Cenicaf 1 alone took 20 years to come to literal fruition!\n\n## Why does Pact Coffee have exclusive access to Cenicaf 1?\n\nNo wads of cash exchanged hands, nor was it our close relationship with the FNC that meant we could offer our customers the first Cenicaf 1 crops - not directly anyway.\n\nAs this variety has only just come out of the development stages, just a few farms were chosen to grow the first crops to maturity. And as Cenicaf is as much a brand as it is a research centre, they needed to make sure the first saleable Cenicaf 1 coffee was something worth talking about. That meant choosing farmers worth their mettle.\n\nAnd one of those - whether happy accident, or a result of years of development through our Three Phase Programme - was farmer Cecilia Camacho, from El Paraiso. As we have a long-standing sourcing relationship with them, not to mention having spent a lot of time training and investing in their progress, they were happy to sell their Cenicaf 1 crops to us.\n\n## About Cecilia Camacho, and El Paraiso\n\n![](/assets/uploadedCMS/dscf0783.jpg)\n\nCecilia grew up in coffee, and now runs El Paraiso (in Huila, Colombia) with her husband. She sees gender inequality on other farms - where wives aren't allowed to help farm, or are given poor quality, low-earning crops to take charge of - but that's not the case in her family. The egalitarian running of El Paraiso helped lead to its success, and it was one of few chosen to produce the first crops of Cenicaf 1 - now exclusive to Pact Coffee.\n\n## What does Cenicaf 1 by Cecilia Camacho taste like?\n\nThis batch of Cenicaf 1 has notes of silky orange blossom syrup with a honeycomb sweetness. A citrussy acidity and syrupy mouthfeel are topped off by a striking dark chocolate finish - it truly is something quite special. We've roasted it light, to allow the delicate flavours to shine through. [Buy it now](https://www.pactcoffee.com/coffees/cenicafe-1), and try a truly exclusive coffee!", "type" => "md-block"}]" } , { "title" : "Maria Del Rosario and Bella Vista", "category" : "Farmer stories", "url" : "/blog/bella-vista", "date" : "31 January 2019", "author" : "Lydia", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/v1643987295/https://media.pactcoffee.com/images/pdp/section2/bella-vista-espresso-section2-image-1643987290.jpg", "content": "[{"content" => "If you've been enjoying our coffee for a while, chances are you've come across\nBuenos Aires a Colombian coffee (despite the name!) with notes of red plum\nand a crisp, citrussy acidity. Often making up one half of our Fruit & Nut\nEspresso blend, providing the fruit' element, it's a firm favourite that\nwe've been buying for five years!\n\n![]()\n\nIn 2018, Will headed back to the farm to meet up with Jos Ramone Collazos and\nMaria Del Rosario the powerhouse farming couple that produces Buenos Aires.\nSitting in their house at the top of the mountain, enjoying dinner, they\nstarted chatting coffee and Maria let slip that she had her own farm, that\nshe had owned since before she married Jos. Will had to see this.\n\nThis farm was Bella Vista and, when it ended up on the next blind cupping\ntable, it exceeded all Will's expectations. Not that that's surprising years\nof working with Maria and Jos Ramone has shown the love, skill and hard work\nthat they put into growing coffee.\n\nThe only strange thing is that, for a farm using such similar varieties and\nthe same processing and drying techniques, the flavour profile is completely\ndifferent. Bella Vista has notes of sweet white chocolate and toffee, with a\nmild lemon acidity and lingering vanilla aftertaste. We know, sounds delicious\nright? And very different to Buenos Aires, but it's all down to a difference\nin terroir.\n\nWhat does that mean? Well, it all comes down to \\[soil, climate and\nelevation](https://www.perfectdailygrind.com/2018/03/what-is-terroir-and-why-\ndoes-it-matter/) different minerals in the earth the trees grow from can\nimpact the flavours inherent in a coffee bean, and altitude can affect\nsweetness and acidity. So one couple using almost identical farming practices\ncan create two totally different coffees, just depending on where the farmland\nis.\n\nIf you want to try Maria's own coffee, Bella Vista will be available from the\n5th February it's definitely one to look out for.", "type" => "md-block"}]" } , { "title" : "Pushing for Gender Equality: meet the Asomuprisma Women's Association", "category" : "Farmer stories", "url" : "/blog/asomuprisma", "date" : "29 October 2018", "author" : "Lydia", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1591961530/IMG_0916_cxcbbv.jpg", "content": "[{"content" => "Rome wasn't built in a day. Dough takes an hour to rise, novels take months to write and whether you think the world was created in seven days, or that\nhumans evolved over millions of years, good things take time!\n\nGender equity, not to mention gender equality, is definitely one of those things.\n\nThe London Society for Women's Suffrage formed in 1867, but women didn't get equal voting rights until 1928 in the UK and there were a lot of fights to\nfight after that! But a step in the right direction is all that's needed to\nkick things off, and that's what is happening in Tello, Colombia right now.\n\n**Meet the Asomuprisma Women's Association**\n\nIn Tello, Colombia, coffee farming is everything. With 99.7% of Tello used for farming, a large majority of that is specifically for growing coffee. It's\ninescapable, and inevitable, that people in that area are going to be part of\nthe coffee industry. Men, women and children.\n\nBut with women often being limited to labour roles, not owning land or running the show, the opportunities are limited. So a group of childhood friends\ndecided to challenge that.\n\nWhat started as a social group for women in coffee turned into something bigger, with the Asomuprisma Women's Association recognised as a non-profit\norganisation in 2016 by the Chamber of Commerce in Nevia. Now their aim is to\nmake women a larger part of the coffee industry.\n\n**How are they going to do it?**\n\nAttending trade fairs, training seminars, talks, and technical business visits, they're putting it out there that women can be leaders in the coffee\nindustry. But it's not just for show they've processed and sold their own\ncoffee to the Coffee Growers' Association, opened a cafe to showcase their\nbeans and held events like the Labour Social for International Women's Day,\ninviting 200 girls and women in coffee to come and take part.\n\nIt's progress. But don't get us wrong this is not an overnight fix. Only a few of the women in Asomuprisma actually own their own farmland, with the\nmajority being wives of local farmers. And as we saw on our visit to the\ncommunity, decision-making is still often a patriarchal affair. But there is\nhope for the future.\n\nBy 2025, the Asomuprisma Women's Association wants to be recognised internationally for their coffee and their work promoting gender equity in\ncoffee. And we want to help them out with that, by [selling their coffee](https://www.pactcoffee.com/coffees/asomuprisma) and spreading the word.\n\nSupporting women in coffee while enjoying notes of dark chocolate and candied fruit? It's not a hard decision, is it!", "type" => "md-block"}]" } , { "title" : "Who is Head of Coffee, Will and what does he do?", "category" : "Pact News", "url" : "/blog/who-is-head-of-coffee-will", "date" : "06 September 2018", "author" : "Lydia", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1587983744/website-d2c/assets/uploadedCMS/2016/12/Will-Cupping-Kitchen-HQ-6-830x554.jpg", "content": "[{"content" => "If you've ever opened an email from us, you've probably seen us mention Will, our Head of Coffee. Will describes the coffee like *this,* Will went *here,* Will did *that* et cetera, et cetera. But who is Will? And what does being a Head of Coffee entail? And how do you become one? Just read on, friends, and get acquainted with the bean-counting, coffee-slurping arabica expert that is Will.\n\n![]()\n\nLike anyone who's thrown themselves into a BA in English Lit because they quite liked Harry Potter when they were younger, Will wasn't the biggest fan of his university subject. Graduating in 2005 with a degree in Mechanical Engineering, he knew life as well, a mechanical engineer wasn't for him. But\nbills gotta get paid! Will took a job delivering packages for the Cardiff Coffee Company, despite not really being a big fan of the drink itself. But moving from delivery boy to Head of Sales, he started to learn the ropes of barista-ing. And that took him to a trade show in London, where he first tasted speciality beans\n\nThat was it. Lightbulb moment. Why isn't everyone drinking this, instead of rubbish commodity coffee? he thought. And that was Will all in. Spending the next few years entering barista championships, he searched for ways to get speciality out into the public and came up with a solution. Opening a market stall in Cardiff at the weekends meant he could practice his latte art skills *and* spread the speciality word, all in one fell swoop.\n\nAfter a few years of that, learning more and more about roasters and helping a friend open Waterloo Tea Rooms (2009's best coffee shop in the UK), Will took a logistics and buying job at Mercanta a green coffee supplier. Over\ntime he started doing their coffee buying in Central America, travelling over and visiting farms to build up an understanding of best practice for quality coffee production. Not only did he win the London and South East *and*\nMidlands and Northern barista championships during this time, he became a global espresso specialist. This meant he helped roasters learn to blend espressos well and then, because he fancied it, he went into roasting himself.\n\nHis strange, mixed bag of experiences gave him an end-to-end specialist knowledge of the whole coffee supply chain from picking cherries, to processing them, to roasting green, to brewing perfectly. And that unique set of skills was spotted by Stephen Rapoport, founder of Pact Coffee.\n\nWill started off by recommending coffees to Stephen, advising on how to roast them and what the best grinding practices were the menu only had four coffees at that time, so it wasn't as much work as it is now! But after\nhelping out on an unofficial basis for nine months, he realised there was a big opportunity there. That's when Stephen made Will Pact's Head of Coffee.\n\n![]()\n\n**What does a head of coffee** **do?**\n\nSo that's who he is. Coffee-hating mechanical engineering student turned barista champion and espresso expert. But what does being a Head of Coffee actually involve?\n\nThe first six months were spent building Pact Coffee a roastery recruiting a band of roasters and a coffee team, getting operations in order and building our first relationships with coffee farmers. And since then, a lot of what\nWill does has involved travelling all around the world Brazil, Colombia, Guatemala, Ethiopia, Honduras, Kenya and Rwanda to find and buy from talented farmers. He goes back each year to buy from the same farmers, and as such provides a sustainable income for them and their families. Phew.\n\nWhen he's *not* in far-flung coffee fields, he's either in the roastery or the office. Doing daily cupping, roast supervision and helping out with quality control when he's in Haslemere. Relaying his tales, liaising with his overseas\ncontacts and organising the madness that is international shipping when he's in the office. It's a strange and challenging job but someone's got to do it!", "type" => "md-block"}]" } , { "title" : "Relocating a Coffee Roastery: Hello, Haslemere!", "category" : "Pact News", "url" : "/blog/relocating-a-coffee-roastery-hello-haslemere", "date" : "30 August 2018", "author" : "Lydia", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1587024215/website-d2c/assets/uploadedCMS/img_4044-1-1024x768.jpg", "content": "[{"content" => "Maybe you've heard whispers changes have been happening in the world of Pact Coffee. We've come a long way from Stephen Rapoport's kitchen, setting up camp in Bermondsey to do *everything* from roasting and grinding to writing, selling and marketing.\n\nBut we've been growing and like a hermit crab having to look for a new shell, we needed to find a bigger roastery that'd let us supply you lot with all the coffee you've been ordering! Search as we may, there weren't any spacious roasting facilities knocking about around central London. So we had to do what anyone who's thinking of buying a house does we looked outside of zone 1 in fact, we looked outside of every zone!\n\nIntroducing: the Haslemere roastery! It was a perfect fit. Close enough to our main office, enough room to set up a proper operation and the right sort of facility for our needs. \n\nBut it was no mean feat. We had to negotiate moving a whole roastery (including a *beast* of a roaster and grinding, packaging and labelling equipment) without disrupting orders. And that's definitely oversimplifying it. Just look what we had to do:\n\n**Logistics**\n\n* Organise enough stock to cover two weeks of trading\n* Dismantle our beastly *one tonne* roaster over just a weekend, to make sure there were no interruptions to orders \n* Organise the move of all the equipment, in pieces, on an enormous lorry\n* Reassemble the roaster at our new location\n* Connect all supplies and ensure the roaster boots up and roasts without faults\n* Plan an efficient layout for green coffee storage, roasted coffee storage, ground coffee storage, weighing, grinding, packing and dispatch\n* Dismantle, ship and set up the whole operation in two days\n\n**Roasting Set-up**\n\n* Install and modify gas, electric and water supply to the correct specifications\n* Modify all roast profiles to the new roaster set-up different gas pressure, flue-length, and environmental conditions means that all coffee profiles have to be adapted in order to produce consistent results\n\n * Which involves lots of test roasting and comparative cupping!\n * And also having to deal with difficulties in profiling coffees to deliver the results all our Pact Coffee customers are used to!\n* Check mains water conditions to meet required cupping/brewing specs; buy filters and set bypass levels accordingly\n* Build a new quality control lab, kitted out with a cupping grinder, water boiler, espresso machine, sample roaster and all to meet strict specifications\n\nphew. And that's not to mention hiring a new set of staff to support the main roasters. But we think the team has done a ruddy, bloody good job so far! Why not join us in raising a glass (of cold brew) to our new Haslemere-based operations?\n\n![]()", "type" => "md-block"}]" } , { "title" : "Great Taste Awards: two Pact coffees recognised!", "category" : "Pact News", "url" : "/blog/great-taste-awards-2018", "date" : "03 August 2018", "author" : "Lydia", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1587983976/website-d2c/assets/uploadedCMS/2018/08/Cups-of-Coffee_24-830x553.jpg", "content": "[{"content" => "Did you know that food and drink have their own awards season? Earlier this year, Pact donned its evening dress and hit the red carpet to take part in the Guild of Fine Foods' Great Taste Awards. Taking place over 60 days (that's a lot of costume changes), these awards have been called the Oscars' of the food world and it's literally a star-studded event.\n\nThe [largest and most trusted accreditation scheme for fine food and drink](https://greattasteawards.co.uk/files/2018/07/GT-18-What-is-GT.pdf), the Great Taste Awards involves getting 500 judges and 65 food writers together in a variety of locations to meticulously blind-test over 12,000 different products. And of those 12,000 products, a select number will receive a one, two or three-star rating just 37% of products received accreditation this year! And that included two of our very own coffees!\n\nThe ever-popular [Planalto](https://www.pactcoffee.com/coffees/planalto) and the incredible [Nyarusiza Ngara]() both received a Great Taste Awards star (that means they've been deemed simply delicious)!\n\nIt's not hard to see why. The Planalto is a super thick, super creamy cup filled with milk chocolate and malt flavours hugely popular with Pact customers, so it's clear you all have good taste! But for something a little different, the Nyarusiza Ngara is also a fantastically good coffee. Flavour notes of honey and blackcurrant, with a coating mouthfeel, it's definitely deserving of that star!\n\nWe're not the type to blow our own trumpet but really, this is Sergio Mantonvanni's and Mukashyaka Epiphanie's success.\n\nThe Planalto farm is one the larger ones we work with, but Sergio hasn't become complacent. He's really proved his commitment to quality in the past year, taking farm manager Acacio to attend a honey processing workshop just one of the ways that Planalto keeps getting better.\n\nAs for Epiphanie you can read about her massive impact on the coffee world [here](https://www.pactcoffee.com/blog/epiphanie-mukashyaka). She's a pretty impressive woman. Taking on the supply chain single-handedly, she survived a genocide to become the first woman to own a washing station. Now the owner of Bufcoffee and winner of a Africa's Most Influential Women in Business and Government award, she's clearly going from strength to strength!\n\nCongratulations Sergio and Epiphanie, and a big thanks to the Great Taste Awards!", "type" => "md-block"}]" } , { "title" : "How is decaf coffee made? ", "category" : "Did you know", "url" : "/blog/how-is-decaf-coffee-made", "date" : "04 January 2017", "author" : "Will Sowerby", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_thumb,g_face,h_60,w_60/v1780318393/headshot_fhd2un.jpg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,w_650/v1744190202/website-d2c/assets/uploadedCMS/2025/Meta%20image%20ads/Decaf/2503_StorePDP-1280x1500px-DecafLaEsmeralda.jpg", "content": "[{"content" => "**Key takeaways**\n\n* Decaf coffee is regular coffee that has had most of its caffeine removed before roasting, using one of four main methods.\n* It still contains a small amount of caffeine typically around 27 mg per cup, compared to 70140 mg in a standard espresso.\n* The decaffeination method matters a lot for flavour. Solvent-based methods are common but can strip flavour the CO2 method is the gold standard for preserving it.\n* At Pact, we use the CO2 method on the same high-quality beans we use across our range, so you get all the flavour with almost none of the caffeine.\n* Decaf is a perfectly good option any time of day the flavour can be just as complex and satisfying as regular coffee when it's done well.", "type" => "md-block"}, {"type" => "md-block", "content" => "So, what is decaf coffee, exactly? It's coffee that's gone through a decaffeination process before roasting a way of removing the caffeine from the green (unroasted) bean while trying to leave everything else, the flavour compounds, the oils, the character, intact. How well that process works depends enormously on the method used.\n\nWhether you're cutting back on caffeine, brewing a cup after dinner, or simply curious about how it all works, here's everything you need to know about how coffee is decaffeinated and why the method matters more than most people realise.\n\n## **How much caffeine in decaf coffee?**\n\nDecaf isn't completely caffeine-free. It's 'decaffeinated', which means most of the caffeine has been removed, but a small amount always remains. A typical cup of decaf contains around 27 mg of caffeine, compared to roughly 70140 mg in a standard espresso-based drink.\n\nIn the UK, food standards require that decaffeinated coffee must have had at least 97% of its original caffeine removed. So while it's not zero, it's a very small amount.\n\nFor most people, this trace amount is completely negligible. If you're highly sensitive to caffeine or avoiding it for medical reasons, it's worth being aware of, but for the vast majority of coffee drinkers, decaf is a reliable choice for an evening brew."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1677583254/website-d2c/assets/uploadedCMS/2023/Decaf%20Pods/Hand_pod_box_487_DECAF_1000X700.jpg", "text" => "Bourbon Cream Decaf pods, available in Ocado"}, {"type" => "md-block", "content" => "## **How is coffee decaffeinated?**\n\nDecaffeination always happens before roasting, while the beans are still green. There are four main methods in use today, and they vary significantly in terms of cost, environmental impact, and, crucially, flavour.\n\n### **The direct-solvent process**\n\nThis is the most widely used method globally, accounting for around 70% of all decaffeination. The beans are steamed to open their pores, then flushed with a chemical solvent typically methylene chloride or ethyl acetate which binds to the caffeine molecules and draws them out. The solvent is then washed away, and the beans are steamed again to remove any residue.\n\nIt's an effective and relatively cheap process, and it can retain some of the brighter flavour notes in the coffee.\n\n### **The indirect-solvent process**\n\nHere, the solvent doesn't come into contact with the beans directly. Instead, the beans are soaked in hot water, which draws out the caffeine along with much of the flavour and oils. The water is then treated with a solvent to remove the caffeine, before being reintroduced to the beans so they can reabsorb their flavours and oils.\n\nIt's a gentler approach than direct solvent processing, but the extra steps and the heat involved can still affect the final cup quality.\n\n### **The Swiss Water Process (SWP)**\n\nDeveloped in Switzerland and now particularly popular in North America, this is the most well-known chemical-free method. Hot water is used to draw the caffeine and flavour compounds out of the beans, creating what's called 'green coffee extract.' This extract is then filtered through activated charcoal, which traps the larger caffeine molecules while allowing the smaller flavour molecules to pass through.\n\nThe caffeine-free, flavour-rich water is then used to soak the next batch of beans. Because it's already saturated with flavour compounds, it draws out only the caffeine this time.\n\nSWP is chemical-free and well-suited to less acidic coffees, but it can leave the coffee tasting a little flat or 'muddy' especially with more complex speciality beans where the subtle flavour notes are harder to preserve.\n\n### **The CO2 method**\n\nThis is the main method we use at Pact, and it's the most precise decaffeination process available. \n\nPressurised liquid carbon dioxide is circulated through the green coffee beans, where it selectively binds to and extracts the caffeine molecules leaving the flavour compounds largely untouched. \n\nThe CO2 and caffeine are then separated through evaporation, the CO2 is recaptured and reused, and the beans are gently dried back to their original moisture content before export and roasting.\n\nIt costs more than the other methods, but the results speak for themselves: clean, chemical-free decaffeination that preserves the complexity and character of the original bean."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1760347589/Pact-Jan25-3_edit_BCE_Decaf_Only_vddbdn.jpg", "text" => "Bourbon Cream Decaf Ground, available in Waitrose"}, {"type" => "md-block", "content" => "## Does decaf coffee have caffeine?\n\nYes but very little. As mentioned above, a cup of decaf typically contains around 27 mg of caffeine. To put that in context, a standard flat white made with a double espresso can contain 120140 mg of caffeine, so decaf contains roughly 25% of that amount.\n\nThe exact level depends on the decaffeination method used and how well it was carried out. The CO2 method which we use is the most thorough, removing up to 99.9% of the original caffeine. So while decaf coffee does have caffeine, it's an amount that most people simply won't notice.\n\nIt's also worth noting that the roast level doesn't significantly affect caffeine content in decaf contrary to popular belief, darker roasts don't have meaningfully less caffeine than lighter ones, either in regular or decaffeinated coffee.\n\n## How is coffee made into decaf?\n\nThe short answer: carefully, before roasting, and ideally using the CO2 method.\n\nBut there's a bigger question behind this one, which is why decaf has a reputation for being inferior to regular coffee and whether that reputation is deserved.\n\nMost decaffeination processes remove or damage some of the compounds that give speciality coffee its complex, distinctive flavours. The heat involved in solvent-based methods can strip out delicate aromatics the Swiss Water Process can leave beans tasting flat. And once the beans are decaffeinated, they behave differently in the roaster too they're harder to control, more prone to inconsistency, and more easily over-roasted.\n\nThere's also the uncomfortable truth that decaffeination has historically been used as a way to offload lower-quality coffee. Beans that aren't selling well end up in the decaf pipeline, which does nothing for the end product.\n\nAt Pact, we do things differently. We decaffeinate at the origin of the coffee, using the same high-quality beans that appear in our regular range. That means you can often find the same coffee available in both a caffeinated and decaffeinated version so the only thing that changes is the caffeine content, not the quality.\n\nYou can pick up Bourbon Cream Decaf pods on [Ocado](https://www.ocado.com/products/pact-coffee-bourbon-cream-decaf-pods-10s/672765011?srsltid=AfmBOooQ4w6wKE8PE01h-rAWEv8gQHTktOgV4A3z3Rkw6RHvAydrRcRa) and Bourbon Cream Decaf ground in [Waitrose.](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-decaf-ground/241661-1-2?srsltid=AfmBOorD4c9VzJJK6nMKaZaPMWgBEAPYW3cJIiPI9Wy3_TUdzTLk3SIc)\n\nStart a [Pact decaf subscription](https://www.pactcoffee.com/coffee-plans/signup-b/step-3-type) and take 25% off your first two orders."}, {"type" => "md-block", "content" => "### **FAQs**\n\n**Is decaf coffee completely caffeine-free?** \n\nNo. Decaf coffee still contains a small amount of caffeine, usually around 27 mg per cup. This is significantly less than a standard coffee, which typically contains 70140 mg, but it's not zero.\n\n**What is decaf coffee made from?** \n\nDecaf coffee is made from the same coffee beans as regular coffee. The difference is that the beans go through a decaffeination process before roasting, which removes most of the caffeine while ideally preserving the flavour.\n\n**Is decaf coffee bad for you?** \n\nNo. Decaf coffee is safe for the vast majority of people and carries many of the same potential health benefits as regular coffee, without the stimulant effects of caffeine. It's a good option for anyone who's sensitive to caffeine, pregnant, or simply wants to enjoy a cup in the evening.\n\n**Which decaffeination method is best?** \n\nFor flavour, the CO2 method is considered the gold standard. It's the most precise and is chemical-free, making it the best choice for preserving the complex flavours of speciality coffee. It's also the method we use at Pact.\n\n**Does the roast level affect caffeine content in decaf?** \n\nNot significantly. Roast level has a minimal effect on caffeine content in both regular and decaffeinated coffee. The decaffeination process itself is far more important in determining the final caffeine level.\n\n**Can I drink decaf coffee every day?** \n\nYes. Decaf is a perfectly good everyday option. Just make sure you choose a decaf that's been made with quality beans and a careful process otherwise you risk compromising on the thing that makes coffee worth drinking in the first place: the flavour."}]" } , { "title" : "Christmas cocktail recipes", "category" : "Recipes", "url" : "/blog/christmas-cocktail-recipes", "date" : "20 December 2016", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1587024220/website-d2c/assets/uploadedCMS/mission-baileys-082-768x719.jpg", "content": "[{"content" => "These are the ultimate Christmas coffee cocktails to help you celebrate in style.\n\nTake a peek at the flat white martini and affogato recipes below, created by our Director of Coffee, Will, for the perfect post-Christmas dinner pick-me-ups.\n\n(Also, if you want to brush up your stovetop technique, [check out our stovetop brew guide](https://www.pactcoffee.com/brew-guides/stovetop) before you start.)\n\n## Baileys Flat White Martini\n\nIngredients:\n\n* 50ml of Baileys Original Irish Cream\n* 25ml of Smirnoff Vodka\n* 25ml of [House Espresso](https://www.pactcoffee.com/coffees/house-espresso)\n* Ice cubes\n\n**Shake it up:**\n\n1. Place the [Bialetti](https://www.pactcoffee.com/brewing-equipment/bialetti-moka-express-four-cup-stovetop) on a medium heat and make the espresso.\n2. Pop all ingredients into a cocktail shaker and add ice.\n3. Shake until everything is perfectly blended and the liquid is silky smooth.\n4. Strain into a cocktail glass and garnish with three coffee beans.\n\n## Baileys Affogato Twist\n\nIngredients:\n\n* 50ml of Baileys Original Irish Cream\n* 25ml of [House Espresso](https://www.pactcoffee.com/coffees/house-espresso)\n* 1 scoop of organic vanilla ice cream\n\n**Mix it up:**\n\n1. Place the [Bialetti](https://www.pactcoffee.com/brewing-equipment/bialetti-moka-express-four-cup-stovetop) on a medium heat and make the espresso.\n2. Add one scoop of vanilla ice cream to a short glass.\n3. First pour the Baileys over the ice cream then slowly add the espresso.\n4. Serve immediately and enjoy as an after-dinner treat.", "type" => "md-block"}]" } , { "title" : "Speciality coffee quality scores explained: a guide to the SCA scale", "category" : "Did you know", "url" : "/blog/speciality-coffee-quality-scores-explained", "date" : "06 June 2016", "author" : "Will", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/fetch/f_auto,q_auto/c_fill,w_650/f_jpg/v1772813614/https://media.pactcoffee.com/images/uploads/pdp_sub_sections/181-section-1-1768300688.jpg", "content": "[{"type" => "md-block", "content" => "**Key takeaways**\n\n* Coffee is graded on a 100-point scale by certified tasters, called Q Graders. Any coffee scoring 80 points or above is officially classified as speciality grade.\n* Most mass-produced supermarket coffee sits between 65 and 80 points commodity grade, typically blended and roasted to mask inconsistency, rather than celebrate character.\n* Pact sources exclusively coffees scoring 84 points or above a standard that requires the kind of skill that deserves to be recognised and celebrated.\n* A coffee's score is determined through a rigorous blind tasting process called cupping, evaluated across ten specific sensory attributes by professional tasters.\n* At Pact, we believe that when a grower produces coffee of genuine excellence, that excellence should be reflected in what they're paid for it."}, {"type" => "md-block", "content" => "If you've noticed a number printed on the packaging of your speciality coffee, 84, 86, 90, and wondered what it means, this is the guide for you.\n\nIn the global coffee trade, that number is the most reliable measure of quality available. In short, it tells you how it performed when evaluated by professional tasters.\n\nIt's not simply marketing, but the result of a rigorous, standardised assessment that applies the same criteria to every coffee in the world, from a smallholder farm in Rwanda to a large estate in Brazil.\n\nUnderstanding it changes how you read a coffee bag, and why the difference between a bag that carries a score and one that doesn't is far more significant than it might seem."}, {"type" => "md-block", "content" => "## What is a speciality coffee quality score?\n\nTo compare coffees from different origins, different farms, and different harvests on equal terms, the global coffee industry needed a shared language. The Speciality Coffee Association developed a 100-point sensory grading system the same principle as wine scoring, applied with the same rigour, but to coffee.\n\nUnder this framework, coffee is divided into two distinct categories.\n\n### **Commodity grade: scores below 80**\n\nThe majority of the world's coffee falls here, typically scoring between 65 and 80 points.\\\n\\\nThis is the coffee destined for instant jars and commercial espresso blends. At this level, crops are often harvested quickly ripe cherries mixed with unripe ones, sorted imprecisely, and blended across multiple farms and origins to produce a consistent, anonymous product.\n\nThe flavour profile reflects that process: flat, bitter, and largely indistinguishable from one bag to the next. Buyers purchase these lots on commodity markets at a flat price per pound, with no reference to the skill of the grower or the quality of their work.\n\n### **Speciality grade: scores between 80 and 100**\n\nTo earn speciality status, a coffee must score 80 points or above and be entirely free of primary physical defects. This distinction applies to a small fraction of the global harvest.\n\nThese coffees are grown in specific microclimates, at high altitudes, harvested carefully to ensure only ripe cherries are selected, and processed with the kind of attention to detail that produces something genuinely worth tasting.\n\nEvery element of the journey, from the soil the tree grows in to the temperature at which the cherry dries, contributes to its final flavour."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1638371762/MarcusChapada_hniyos.png", "text" => "Marcus Carvalho, one of Brazil's most skilled speciality-coffee growers"}, {"type" => "md-block", "content" => "## How is a coffee score decided? The process of cupping\n\nA coffee score is determined through a standardised blind-tasting process called cupping the coffee world's equivalent of a formal wine tasting.\n\nCupping is carried out by [Q Graders](https://education.sca.coffee/q-grader), certified professionals who have passed a series of 20 rigorous examinations testing sensory acuity, defect identification, and flavour calibration.\n\nAt Pact's roastery in Haslemere, our internal quality team cups samples from every lot we buy, evaluating them against the same criteria before any coffee reaches a customer.\n\nIn a professional cupping session, the coffee is roasted to a precise profile, ground to a uniform consistency, and brewed with exact water-to-coffee ratios. Q Graders then evaluate it across ten specific sensory attributes, scoring each out of ten."}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1779895433/Rony_A._Gomez_vlhcuc.jpg", "text" => "Rony Gmez (left) one of the world's leading speciality-coffee experts "}, {"type" => "md-block", "content" => "**Fragrance and aroma**\n\nThe assessment begins before any liquid is tasted. Graders evaluate the fragrance of the dry, freshly ground coffee, then the aroma of the wet grounds once hot water is added.\n\nThis first impression reveals the aromatic complexity locked inside the bean and gives an early indication of what the cup will deliver.\n\n**Flavour**\n\nThe combined impression of taste and aroma the full sensory experience of drinking the coffee.\n\nA high-scoring coffee will have clear, well-developed flavour characteristics: hazelnut and dark chocolate at one end of the spectrum, peach, cherry, or blackcurrant at the other.\n\n**Aftertaste**\n\nThe length and quality of the flavour that lingers after swallowing. A positive aftertaste is clean, sweet, and inviting, the kind that makes you reach for another sip.\n\nCommodity coffees tend to leave a dry, burnt-tasting bitterness that fades unpleasantly.\n\n**Acidity**\n\nAcidity in speciality coffee is often mistaken for sourness, but it's actually the liveliness and brightness of the cup.\n\nGood acidity is crisp, sweet, and complex the green apple quality of malic acid, or the citrus clarity of citric acid. It should feel like a bonus, not a negative.\n\n**Body and mouthfeel**\n\nThe physical weight and texture of the coffee on the tongue the difference between something light and tea-like, and something rich and almost syrupy.\n\nQ Graders assess whether the body is pleasant, consistent, and suited to the coffee's origin character.\n\n**Balance**\n\nThis is how well the acidity, sweetness, flavour, and body work together as a whole.\n\nIn a well-balanced coffee, no single attribute dominates. Everything is in proportion, and the cup feels continuous from first sip to the last.\n\n**Sweetness**\n\nSpeciality coffee is often naturally sweet the result of what develops inside a perfectly ripe coffee cherry.\n\nQ Graders look for a clean, honest sweetness: honey, cane sugar, ripe fruit. Nothing added or masked.\n\n**Cleanliness**\n\nThe complete absence of off-flavours, taints, or any negative sensory interference from first sip to the aftertaste.\n\nAny hint of mould, chemical contamination, or poorly managed fermentation eliminates points here immediately\n\n**Uniformity**\n\nTo assess consistency across a harvest, graders cup five separate bowls from the same lot side by side.\n\nIf four cups are exceptional but one is flat or defective, the uniformity score drops a signal that something in the sorting or processing stage wasn't quite right.\n\n**Overall impression**\n\nThe final rating that allows each taster to express their personal appreciation of the coffee's character, clarity, and distinction the qualities that don't always fit neatly into individual categories but make a truly memorable cup what it is"}, {"type" => "image-block", "image" => "https://res.cloudinary.com/pactcoffee/image/upload/f_auto,q_auto/c_fill,h_788/v1587024246/website-d2c/assets/uploadedCMS/will-cupping-carmo-brazil.jpg", "text" => "Pact Director of Coffee, Will Corby, cupping"}, {"type" => "md-block", "content" => "## The speciality coffee score breakdown\n\nOnce each attribute is scored, the total determines the coffee's official tier.\n\n**80 to 84.99**\n\nVery good. The entry point into speciality coffee. These are clean, well-processed coffees with genuine character a significant step up from commodity boffees, with a remarkable sweetness and clarity.\n\n**85 to 89.99**\n\nExcellent. An elite tier. Coffees at this level are highly expressive, showing complex and distinct origin flavours, balance, and clarity in the cup.\n\n**90 to 100** \n\nOutstanding. Exceptional in every sense. These rare coffees make up less than 1% of the global speciality market.\n\nThey are extraordinarily complex, intensely sweet, and highly sought after by the most discerning buyers in the world.\n\n### Why Pact sources exclusively 84+ point coffees\n\nThe technical threshold for speciality grade is 80 points. Pact's baseline is 84.\n\nReaching 84 points requires the intersection of the right geography, careful farming, and genuine skill at every stage of the process.\n\nIt means growing at altitude, typically between 1,200 and 2,000 metres above sea level, where cooler temperatures slow the ripening of the cherry and allow natural sugars to develop more complex flavours.\n\nIt means sorting the harvest carefully, cherry by cherry, to ensure nothing underripe or defective makes it into the lot.\n\nThese are coffees that couldn't be produced carelessly the result of growers who know their land, understand their craft, and hold themselves to a standard that shows up in every cup.\n\nWhen you open a Pact bag, you're tasting the result of that standard not an anonymous commodity blend roasted dark to disguise inconsistency, but a specific coffee from a specific farm, evaluated rigorously and roasted to let its character shine."}, {"type" => "md-block", "content" => "### The connection between quality scores and what grower payment\n\nThere is a direct and important relationship between the speciality scoring system and the economics of coffee growing.\n\nOn the commodity market, coffee is bought and sold at a flat price per pound on the stock exchange, with no reference to quality.\n\nGrowers who produce exceptional beans receive the same price as those who produce an ordinary crop. There's no financial incentive to invest in better farming, and no mechanism that rewards the skill and care that great coffee requires.\n\nThe speciality system changes that. By providing an objective, verifiable measure of quality, it allows exceptional coffee to be removed from the commodity market entirely and traded on its own terms.\n\nA grower whose coffee scores 90 points has something that cannot be replicated at scale, and that distinctiveness commands a premium.\n\nAt Pact, we work directly with growers building long-term relationships rather than buying through brokers or commodity auctions.\n\nWe pay above [Fairtrade minimum prices](https://www.fairtrade.net/en/why-fairtrade/how-we-do-it/standards/fairtrade-minimum-price-and-premium-information.html) as a baseline, and frequently considerably more, to incentivise quality over quantity.\n\nThe growers we work with have chosen to invest in the practices that produce high-scoring coffee the careful harvesting, the meticulous processing, the attention to every detail of the crop. Those decisions deserve to be reflected in what they're paid."}, {"type" => "md-block", "content" => "### **FAQs**\n\n**How can I find the quality score of my coffee?**\n\nCommercial brands and commodity coffees rarely print a quality score on their packaging because their lots sit below the speciality threshold.\n\nTo find a score, buy from a transparent speciality roaster that publishes the precise grading of its single-origin and microlot coffees. At Pact, every coffee in our range scores 84 points or above, and we're happy to tell you exactly where it came from.\n\n**Does roasting darker change a coffee's quality score?**\n\nA quality score evaluates the green, unroasted bean through a standardised light-profile cupping session.\n\nRoasting darker doesn't change the bean's underlying characteristics but it can burn away the delicate fruit acids, natural sweetness, and distinct origin character that earned the high score in the first place.\n\nA 90-point bean roasted very dark will taste very different from what the score suggests it's capable of.\n\n**Can a coffee score change from year to year?**\n\nYes. Coffee is a seasonal agricultural product, and even the same trees on the same hillside will produce slightly different results depending on annual rainfall, temperature variation, and drying conditions.\n\nThis is why our sourcing team continuously cups samples from every new harvest to make sure what we're buying still meets the standard, every single season.\n\n**What is the difference between speciality coffee and commodity coffee?**\n\nCommodity coffee scores below 80 points on the [SCA scale](https://sca.coffee/research/coffee-standards) and is typically grown, harvested, and blended at scale with no reference to individual farm quality.\n\nSpeciality coffee scores 80 points or above, is grown in specific conditions, harvested with care, and evaluated by certified tasters.\n\nPact sources exclusively from lots scoring 84 points or above a level that requires exceptional growing conditions and skilled, attentive farming.\n\n**Why does Pact set its minimum at 84 points?**\n\nAn 80-point coffee is technically speciality grade and a genuine step up from commodity. But 84 points represents something more coffee that is highly expressive and produced by growers who are pushing the quality of their work beyond the baseline.\n\nThat's the level at which the character of the origin starts to come through clearly in the cup, and it's the level at which we feel confident that every bag we sell genuinely delivers on what speciality coffee promises.\n\nReady to taste what 84+ points means in the cup? Take 25% off your first order on [pactcoffee.com](https://www.pactcoffee.com/coffee-plans/signup/get-started) roasted fresh to order and delivered to your door.\n\nPrefer to shop in person? Find our range in the coffee aisle at [Waitrose](https://www.waitrose.com/ecom/products/pact-coffee-bourbon-cream-espresso-ground/439753-813332-813333?srsltid=AfmBOoqwM0oPq4FMvzwGUR9gjjRbBWIOZqtYUh3EZI73PoEQMpsubVem)."}]" } , { "title" : "From coffee cherry to green bean", "category" : "Coffee break reading", "url" : "/blog/from-coffee-cherry-to-green-bean", "date" : "30 October 2015", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1586982109/website-d2c/assets/kopi/farms/cherry-processing-methods-01.png", "content": "[{"content" => "Once they're\nharvested, the cherries are processed one of three ways.\n\nEven the savviest coffee lovers might not be aware that there are three\ndifferent processing methods used to take coffee from the cherry that's picked\noff the tree to the green bean that's ready to be roasted. They are washed',\npulped natural' and natural' and they can really alter the taste of a coffee\nyou end up with. Here's how:\n\n#### Washed coffees\n\nHave clarity of flavour. These coffees tend to have the crisp, fruity acidity\nof fresh fruits like apples and pears or blueberries. They also often have\nricher flavours, like dark chocolate.\n\n##### And this is how it's done\n\nThe beans are separated in a tank of water (ripe ones sink, unripe cherries\nfloat to the top). Two large cylindrical graters then remove the majority of\nthe pulp, before they're placed in water takes and left to ferment for 18-36\nhours. Next, they're rinsed and dried in the sun for a week or two. Lastly,\nthe beans pass through a machine called a dehuller to remove the papery\nparchment' outer-layer left on the beans.\n\n#### Pulped natural coffees\n\nare a little bit sweeter. These coffees have good cup clarity and lower\nacidity, and tend to have sweeter, ripe fruit and nutty flavours. Think plums,\ncherries, hazelnuts, almonds and cashews.\n\n##### The method\n\nThis process is the same as the washed method, except that the beans aren't\nfermented. Instead, after the pulp is removed they go straight onto the drying\nbeds. They're left to dry in the sun for two to three weeks. They're then\npassed through a dehuller, removing the remaining parchment layer.\n\n#### Natural coffees\n\nCan be intensely sweet and low in acidity. The flavour generally isn't as\nclean as washed or pulped natural coffees. The flavours resemble stewed\nfruits, milk chocolate and cocoa powder.\n\n##### How they do it\n\nNaturally processed coffees don't come into contact with water at any point.\nThey're sorted by hand and laid out to dry on patios for more than three\nweeks. Finally, the dried cherries are put through the dehuller, which reveals\nthe green bean inside.", "type" => "md-block"}]" } , { "title" : "What is single origin coffee?", "category" : "Did you know", "url" : "/blog/whats-single-origin-coffee", "date" : "03 September 2015", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1587983800/website-d2c/assets/uploadedCMS/2017/06/Cherry-Sorting-Capim-Branco-Brazil-830x574.jpg", "content": "[{"type" => "md-block", "content" => "\n\n* Single origin means a coffee is from one farm, not a blend of multiple.\n* This way, you taste the coffee's true character.\n* Blends can be great (we roast them, too!), but single-origin beans tell a more honest story.\n* Each farm's altitude, soil, and process shape the cup like terroir in wine.\n* Single-origin coffee lets you travel by taste, one farm, one cup, one story at a time."}, {"content" => "If you're into coffee, chances are you've come across people talking\nenthusiastically about single origin' coffees. But what does single origin'\nmean and what's so good about it?\n\nSingle origin simply means the coffee comes from a single farm. You might\nthink all coffees come from one farm the same way a tomato you pick up from\nthe supermarket comes from a single vine on a single farm. But actually a lot\nof the time coffees sold in the UK are blends; a mix of different coffees from\ndifferent farms.\n\n## Single Origin vs. Blends\n\nThe coffee industry blends coffee for a number of reasons. Sometimes\nroastmasters like to combine different beans to bring together different\ncharacteristics and flavours in a single cup of coffee, like making a\ncocktail. Other times, coffee retailers will blend together good beans with\ncheaper, less flavoursome beans like robusta beans to cut costs.\n\nBlending coffees isn't a bad thing and can be done to great effect. In fact,\nPact always has an espresso blend on the menu, which is designed to taste\ngreat when brewed through an espresso machine. Generally though, single origin\ncoffees are a sure bet because you know anyone touting their coffee as single\norigin will be proud enough of its flavours to supply it unedited.\n\n## Getting to know coffee\n\nThere's also a certain pleasure in exploring different kinds of single origin\ncoffees, which typically come with information on the growing conditions. It\ngives you the chance to see how things like altitude, the processing method\nand crop type combine to produce its flavour.\n\nThe tastes in coffees are as complex and diverse as those in the world of wine\nand single origin coffees are a great way of getting to understand the\nconnections between taste and the different ways coffees are grown all around\nthe world.", "type" => "md-block"}]" } , { "title" : "How to make Irish Coffee", "category" : "Recipes", "url" : "/blog/irish-coffee-recipe", "date" : "17 March 2014", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1606227958/Whisky_wcyagb.png", "content": "[{"content" => "At this time of year, a deliciously comforting hug in a mug (or glass) is just what the doctor ordered. Try our easy Irish Coffee recipe featuring Pact and warm your cockles this season.\n\n## How to make Irish Coffee\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_1400/v1606228447/V60_dtvlfs.png)\n\n## Ingredients:\n\n* 1 cup of Pact Coffee\n* 30ml Irish whiskey\n* 1tsp sugar\n* Thickened/double cream, whipped lightly\n\n## Method:\n\n1 - Brew a hot cup of Pact coffee using the [V60](https://www.pactcoffee.com/brew-guides/v60).\n\n2 - Add your sugar and whiskey, and stir until sugar is completely dissolved.\n\n3 - Float the cream on top to serve.\n\nVoila!\n\n## **Where does Irish Coffee come from?**\n\nWho do we have to thank for this delicious winter coffee and whisky invention, we hear you cry? The Irish Coffee as we know it, is credited to a man named Joe Sheridan. In the 1940's, Sheridan was head chef at a restaurant in Foynes Port, near Limerick. At the time, Foynes was a bustling airbase for transatlantic flights. But being on the west coast of Ireland, the weather was often wet, windy and bleak. So, Sheridan liked to warm up the welcome by serving passengers hot coffee, spiked with whiskey and cream.\n\nLegend has it that an American took a sip and asked if the coffee was Brazilian. No Sheridan replied that's Irish Coffee.\n\nNow his creation might have stayed in Foynes, if it wasn't for a travel writer named Stanton Delaplane. During a stopover, Delaplane happened to sample the beverage. Upon his return to the US he brought tale of it to his friend Jack Koeppler, the owner of Buena Vista in San Francisco.\n\nThe pair attempted to recreate the drink at length, some say their dedication to the cause almost led them to pass out. But try (and drink) as they might, they failed to replicate Sheridan's Irish Coffee.\n\nNot willing to accept defeat, Koeppler flew to Foynes to meet Sheridan and learn the secret of his invention. Sheridan agreed and went with Koeppler to San Francisco. Thus began the global success of this beloved, caffeinated cocktail.\n\n![](https://res.cloudinary.com/pactcoffee/image/upload/v1606227516/Irish_coffee_twemcu.png)\n\n## When is the best time to drink Irish Coffee?\n\nWe think cold and rainy nights are perfect for whipping up winter coffee drinks with alcohol. Or cold and rainy mornings, we wouldn't judge you.\n\nTraditionally though, Irish Coffee is served after dinner with dessert. Chocolate is its natural companion. We'd recommend a chocolate souffle or molten chocolate cake. Tiramisu also pairs perfectly, if like us you can never have enough coffee! But if you'd rather go easy on the sugar, it also goes wonderfully with good quality cheese and crackers.\n\nRemember, Irish Coffee is all about warm, comforting indulgence. Make sure your cream is thick and slightly whipped, so it floats nicely. We recommend choosing a Pact Coffee with fruity or floral flavours. And the whiskey must be Irish!\n\n## Read more:\n\n* [Will's Espresso Martini Recipe](https://www.pactcoffee.com/blog/espresso-martini-recipe)\n* [Christmas coffee gifts](https://www.pactcoffee.com/blog/coffee-gift-guide)", "type" => "md-block"}]" } , { "title" : "Banana latte smoothie recipe", "category" : "Recipes", "url" : "/blog/banana-latte-smoothie", "date" : "04 March 2013", "author" : "Pact Coffee", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1587024210/website-d2c/assets/uploadedCMS/freestocks-org-pu4gpduseds-unsplash.jpg", "content": "[{"content" => "Move over William Shatner and jog on Sean Connery, because today's recipe features the ultimate smoothie. But this smoothie doesn't have twinkly eyes or suggestive eyebrows, instead it's packed with bananas, coffee and gob-smacking deliciousness.\n\n**Ingredients:**\n\n* 1 ripe banana\n* 1 cup of milk\n* Ice cubes\n* Raisin-soaked coffee (left over from your [coffee banana bread](https://www.pactcoffee.com/blog/coffee-banana-bread-recipe)) OR a cold espresso\n* Chocolate powder for dusting\n\n**Method**\n\n1. Combine the banana, milk, ice and coffee in a blender or smoothie maker\n2. Whizz up the ingredients until thick and creamy and pour into a large glass\n3. Sprinkle with chocolate powder for a tasty finishing touch\n\n_TOP TIP: If you like your smoothies to be extra luxurious you can add some cream or yoghurt as well as the milk_", "type" => "md-block"}]" } , { "title" : "Coffee Banana Bread Recipe", "category" : "Recipes", "url" : "/blog/coffee-banana-bread-recipe", "date" : "04 March 2013", "author" : "Lydia", "author_image" : "https://res.cloudinary.com/pactcoffee/image/upload/v1654693679/website-d2c/assets/kopi/authors/pact_team.svg", "thumbnail_image" : "https://res.cloudinary.com/pactcoffee/image/upload/c_limit,f_auto,q_auto,w_650/v1604592216/Coffee_Banana_Bread_jwzwew.png", "content": "[{"content" => "We're bringing you a seasonal twist on 2020s favourite bake- the banana bread!\n\n**About the recipe**\n\nCoffee banana bread puts a sassy new twist on the done-to-death version and is a great accompaniment to Pact Coffee. \n\n## Preparation time:\n\n30 minutes\n\n## Cooking time:\n\n60-90 minutes\n\n## **Ingredients:**\n\n* 1 shot of double espresso coffee\n* 100g raisins\n* 2oz (60g) chopped roasted hazelnuts\n* 2 over ripe bananas (about 200-250g un-peeled weight) mashed with a fork\n* 6oz (170g) unsalted butter, softened (you can do this in the microwave 10-15 seconds)\n* 6oz (170g) golden caster or fine golden granulated sugar\n* 2 eggs\n* 6oz (170g) self raising flour\n* 1 dessertspoon very fine ground espresso coffee powder (or more if you like)\n* 1 dessertspoon cocoa powder\n* Demerara sugar\n\n![]()\n\n## **Method:**\n\n1. Make a strong double espresso coffee and pour it straight over the measured raisins in a bowl. Leave them to soak until the coffee has gone cold and the raisins have plumped up (this could be done a day in advance for extra flavour). When you're ready to cook, simply strain the raisins and set them aside for later.\n\n*TOP TIP: Keep the raisiny coffee liquid, which can be used afterwards to make a Banana Latte Smoothie.*\n\n![]()\n\n2. Prepare a loaf tin (measuring about 22cm x 11cm x 7cm) by lining the sides and base with a strip of baking parchment and lightly grease the two un-lined ends with butter. Heat the oven to 170c or gas mark three and position a shelf in the centre of the oven.\n3. Grind the chopped roasted hazelnuts fairly finely in a coffee grinder or a mini processor. Do this in short pulse bursts rather than a continuous grind, which would over-process the nuts and make them oily.\n4. Take a large, roomy mixing bowl and using a handheld electric whisk beat the softened butter and sugar together until light and creamy, this will take a few minutes. Alternatively you could use a food mixer if you have one.\n\n![]()\n\n5. Beat the eggs into the mixture one at a time, making sure the first one is properly beaten in before adding the second one (otherwise the mixture will curdle).\n6. Next sift in the flour, cocoa and finely ground espresso coffee powder and mix, follow this with the ground hazelnuts and finally add the mashed banana with the strained raisins. You want to mix each in just enough to incorporate everything evenly; but don't over mix. If the mixture seems too stiff you can add a little of the raisin-soaking coffee to loosen.\n7. Use a large spoon to scoop the mixture into the prepared tin and spread evenly. Then scatter a generous sprinkling of Demerara sugar all over the surface (this will form a lovely crusty topping to the cake).\n\n![]()\n\n8. Bake in the pre-heated oven for an hour to 1 hour 15 mins until the cake is risen, firm and brown and cooked in the centre. You can test this with a very thin bladed knife or skewer, which should come out clean when the cake is cooked.\n\n![]()\n\n9. Remove the cake from the oven and loosen it away from the sides with a thin bladed knife before turning it out of the tin. Allow to cool on a wire rack and then slice with a serrated knife.\n10. Enjoy with a piping hot cup of Pact Coffee\n\n![]()\n\n## FAQs:\n\n### **Taste tips**\n\n### \\\n*How do you know when the banana bread is done?*\n\nLook out for a firm, browned top - and insert a skewer in the centre. If it's clean, your coffee banana bread is done and ready to take out of the oven!\n\n### *What else can I put in banana bread?*\n\nOther dried fruit can be a tasty addition to banana bread - try apricots, dates, even prunes (just make sure to cut them into small, raisin-sized pieces). Glac cherries could also add a pop of sweetness! Fresh blueberries can work well - bringing a tasty moistness. If you're not a fruit fan, try cocoa powder or chocolate chunks for added indulgence.\n\n### *What nuts go well with banana?*\n\nWalnuts are the classic 'add-in' for banana bread, and work well with coffee flavours too! Hazelnuts, cashews, macadamia and pecans all work well in this sort of cake too - feel free to experiment!\n\n### **Answers to baking issues**\n\n### *Why does my banana bread crack on top?*\n\nThere's one probable answer. The oven could be too hot - causing the top crust to set before the rest of the cake, forcing it to split open. In that case, turning the oven down slightly or covering with tinfoil could help - let it cook more slowly, for longer. \n\n### *Why is my banana bread so dense?*\n\nThere's a few reasons you've ended up with something more solid than intended. You may have overmixed your cake batter. Doing that means more gluten develops - resulting in something bread-like in more than name alone! You could also be adding too much banana. It's a very wet fruit, so likely to cause a damp and soggy inside to your cake. \n\n### *Why does my banana bread not cook in the middle?*\n\nAnnoyingly, your oven is either too hot... or not hot enough! Whether it's not cooking enough, or cooking the outside too quickly and not reaching the middle, it'll take some experimentation. If it's the latter, try covering with tinfoil as well as reducing the heat and leaving in for longer\n\n### *Can I rebake undercooked banana bread?*\n\nYou can certainly try! Wrap in tinfoil and place in the oven, on a high heat, for around 15 minutes - then give it a try. The sliceable nature of banana bread also means it toasts nicely under the grill, so if it's solid enough then give this a try (before topping with a liberal amount of butter!)", "type" => "md-block"}]" } ]