Cooper & Co

  • London Coffee Festival

    This festival has become one of the highlights of the year for my industry and this year I took two members of our team to experience the energy and enthusiasm that currently resides in our industry.
  • A taste test of alternatives to milk milk

    Once upon a time the only milk available was, well, milk milk. That is, it originated from a mammal, mostly cows but also goats or sheep. However, in much the same way that coffee is no longer just coffee there has been an explosion in the non-dairy milk offer found on both the supermarket shelf and in your local coffee shop.
  • Filter Coffee - A New Dawn.

    No doubt, like many of you, I’ve been making copious amounts of coffee as both a revival tool and for sheer pleasure over the holiday period. Usually on an average working day I’ll be drinking a selection of espresso based drinks from our trusty La Marzocco machine at our Halkett Place, Jersey shop where my office is also located. I’ve become so acclimatised to the punch that my double shot espresso based beverage delivers that anything less would, you might think, be barely worthy of comment. However, over the Christmas period I’ve been re-discovering the delight that is filter coffee.
  • Making the most of that special coffee and tea you bought this Christmas

    A question we get asked a lot at this time of year is; “which is the best way to make coffee?”, and like all questions of this nature is almost impossible to answer as it really does depend upon individual taste. In our cafés for instance we make cappuccinos with ½ a shot of coffee through to 2 shots. Milk can be either “dry” or “wet”, super hot or just warm, chocolate topping or none, and that is just one drink.
  • The Magic of Jersey Milk

    Milk has changed so much over the decades, full fat, half fat, skimmed and now milk alternatives such as Almond, Coconut and Soya.
  • Jamaican Blue Mountain Coffee

    Each year we find ourselves on tenterhooks as we await confirmation that the coffee has reached Jersey. Of course this year was no different. Just as the coffee was about to leave Southampton a storm blew up and the boat was cancelled. Nothing particularly unusual there you might think, but you’d be wrong.
  • Decaffeinated Coffee – Fact and Fiction

    I’ll aim to keep this blog fairly short and sweet as it’s very easy to get caught up in the long grass when it comes to the different decaffeinating processes and the impact it has on your cup of Joe. There are plenty of websites out there who will go into the chemistry but few talk about what really matters and that is the taste.
  • Getting your coffee out of hot water

    This is one of those challenging issues that coffee purists will hate but which in reality occurs over and over again in many a foodservice outlet. The coffee machine temperature / pressure (they are interlinked) is set a little too high or has increased over time.
  • A Design Classic

    The explosion in everything coffee has been extraordinary to behold over the last decade or so. New ways of making coffee at home seem to appear every week. Capsules, Pods, Aeropress, Hario and Chemex are products that have gone from having a niche audience to mainstream in an incredibly short period of time. One coffee maker though that has stood the test of time is the Bialetti stove-top coffee maker.
  • Soggy Coffee Grounds - What Does It Mean?

    The title of this blog came from one of our food service customers. The call went something like this……”The ground coffee in our group handle is always wet and soggy and the resultant drink has little to no crema, can you sort it out?”
  • It's All In The Roast

    A couple of years ago I had the privilege of visiting Araku Valley in south east India. The "adventure" resulted in me writing a book "Big Ideas for a Small World" which talked about the huge efforts being made through the help of NAANDI to rebuild the eco-system.
  • Stale Coffee - The Tell Tale Signs

    I was called out by a customer of ours last week complaining that our coffee was tasting bitter and strong compared to what we usually supply. Of course, all sorts of alarm bells ring. Are we roasting too dark, have we ground the coffee incorrectly?