Caffe Society Speciality Coffee: Brazilian Chapadão de Ferro
Second up in our latest round of speciality spotlights is a decidedly sticky Brazilian grown coffee from the Chapadão de Ferro estate that makes the most wonderful espresso. There’s something special about this and when you read on to find out what makes this unique, you’ll immediately understand why we were so excited to get a shipment to ourselves.
It’s extremely sweet, but in a deep and dark way.
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Caffe Society Speciality Coffee: Peruvian UNICAFEC
We have recently taken delivery of three brand new speciality coffees in the past few days, all of which are available to order through our webstore.
In a series of posts, we’ll go through each different coffee in turn, showcase our tasting notes and the story of the coffee’s origin. First up today is a high-grown Peruvian offering from the mountain plantations near San Ignacio. It’s exceptionally versatile, very forgiving and packed full of flavour.
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Is the flat white the cappuccino killer?
The cappuccino is arguably the most iconic espresso-based beverage there is. Made with a shot of espresso, a smattering of hot milk and topped off with a dose of milk foam, the drink has become a much-loved staple of the coffee industry.
But could its time be running out?
Starbucks has taken the drink of its standard menu boards in some of the big American cities. Customers to some of their Seattle, New York and San Francisco stores noted that the cappuccino was no longer present, almost three decades since it was introduced to the chain’s repertoire.