Cooper & Co

  • The Problem With Coffee Capsules

    It’s a decade since a book with the intriguing title “Nudge” was published. Written by Cass Sunstein and Richard Thaler it has had a profound influence on Government and business around the world. Just recently the BBC ran a programme titled “Nudge, nudge” to celebrate its publication. https://www.bbc.co.uk/programmes/b0b90xc6
  • It's not rocket science!

    I’ve just been away on a two berth boat travelling the canals of the south of France. As part of the on-board facilities there is a gas stove a kettle and a mesh filter to help make coffee. I took three of our coffees with me, Ethiopian Yirgacheffe, Cuban, Altura Lavado and a Costa Rica community lot from the Tazazzu region.
  • Kenya, one of the world’s great coffee origins

    Although there is some doubt as to who first brought coffee to Kenya, there is no doubt that it was the British who turned it into an export industry circa 1900 on the back of their considerable expertise in tea.
  • Cuban – Altura Lavado Coffee

    If you were to Google the top 30 coffees in the world, Cuban coffee would barely get a mention which in my view is a travesty. Like Myanmar, this country has suffered years of embargoes on its exports, particularly to the United States.
  • The most magical forest on Earth

    In an age when we get to see and taste so many great coffees it’s rare to come across a coffee that stops you dead in your tracks. As an origin Mexico produces significant quantities of coffee but I have to say that nothing up until now had been that memorable.
  • Guatemala – Monte Rosa – “Laurina”

    Volcan de Fuego erupted on the 3rd June 2018 causing immense devastation in the south west of Guatemala, a major coffee growing region famous for Antigua coffee.  As with typhoon Hudhud in south-eastern India a few years back, devastation occurs overnight. Livelihoods as well as life is lost in these immense natural disasters.
  • DR Congo – Kawa Kanzururu Co-op coffee

    I think it is quite miraculous that we are able to source coffee from The Democratic Republic of Congo. Not only is it rewarding to receive, it is also great coffee. One day I hope I'll pay a visit to these amazing producers but for now all I can do is write about the background to a country that has been devastated by war and disease.
  • One Moment In Time

    If it’s ever possible to have a time out in my business, then Saturday morning tends to be that moment. It has been a tradition for many years now that at 9 o’clock I play uninterrupted tennis with my friends and heaven help anyone from work who tries to interrupt this golden hour and a half.
  • Lazy Sunday

    For the first time forever I had Sunday off (normally I’ll be opening our busy waterfront café). I’d forgotten how carefree this day once was so many years ago before life got in the way.

  • Monsooned Malabar Coffee

    I wrote a blog about this coffee and its origins on the 5th January 2018 where I described it as a bit “Marmite”. Well a few weeks ago I was over in London and visited a famous Indian restaurant called Dishoom which can be found at 4 Derry Street, Kensington, London.
  • 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.