There’s a good chance you’ve heard of the AeroPress, especially if you’re a coffee enthusiast. This simple yet ingenious coffee brewing device has gained a cult following since its invention, transforming the way many of us enjoy our coffee at home or on the go. And with the annual World AeroPress Championships bringing coffee lovers from all over the globe together to celebrate this humble brewer, it’s clear that the AeroPress is here to stay.

This year, the WAC will be held in the vibrant city of Lisbon, Portugal, where coffee enthusiasts and top-tier baristas from around the globe will gather to show off their brewing skills using this unassuming yet powerful device.

But what exactly makes the Aeropress so special? Let’s dive into its history, why it's a favorite among coffee champions, and how you can brew your own perfect cup at home—just like the pros.

A Brief History of the Aeropress

The Aeropress was invented in 2005 by Alan Adler, a Stanford University professor and engineer best known for his work on flying toys, including the famous Aerobie frisbee. Adler’s foray into the world of coffee brewing began when he sought to design a device that could brew a cup quickly while offering rich, nuanced flavors without bitterness. The result was the Aeropress, a small, cylindrical coffee maker that uses air pressure to push water through coffee grounds.

What set the Aeropress apart was its simplicity. In a world dominated by complicated coffee machines, the Aeropress was easy to use, portable, and incredibly versatile, capable of producing a wide range of coffee styles—from espresso-like shots to smooth, full-bodied cups.

Since its release, the AeroPress has captivated coffee lovers around the world for its ease of use, versatility, and ability to deliver exceptional coffee with minimal equipment. What began as a niche brewing device has now grown into an international sensation, leading to the creation of the World AeroPress Championships (WAC), where coffee aficionados from different countries gather annually to showcase their creative brewing techniques.

Despite its humble origins, the Aeropress quickly gained a cult following, and by 2008, the first World Aeropress Championship was held in Oslo, Norway. The competition has since grown into an international phenomenon, with competitors from over 60 countries vying for the title of best Aeropress brewer.

The World Aeropress Championship: Lisbon 2024

The World Aeropress Championship (WAC) is a celebration of creativity, precision, and the pursuit of the perfect cup. Competitors each bring their own unique brewing techniques and recipes, demonstrating the versatility of the Aeropress in extracting complex flavors from coffee beans.

This year, the WAC is hosted in the culturally rich city of Lisbon, Portugal—a fitting location for a championship that thrives on diversity and innovation. Lisbon’s vibrant coffee culture, with its history of traditional coffee houses and a growing specialty coffee scene, makes it the perfect backdrop for this global event. Baristas will go head-to-head, crafting their best brews in front of an international audience, each hoping to capture the title of Aeropress champion.

How to Brew Like a Champion with Your Aeropress

While the WAC competitors may have their own secret techniques and finely tuned recipes, you don’t need to be a barista to brew a championship-worthy cup. Here’s a step-by-step guide on how to use your Aeropress to create a delicious, balanced brew that highlights the flavors of your coffee beans.

What You’ll Need:

• Aeropress
• Paper filter
• Coffee beans (freshly ground for best results)
• Grinder
• Kettle
• Scale (optional but recommended)
• Stirrer
• Timer
• Water (heated to 85°C - 92°C or 185°F - 200°F)

The Inverted Method (Champion’s Favorite):

Many championship baristas use the inverted method—a simple variation on the standard brew technique that gives you more control over steeping time and extraction.

Step 1: Prepare Your Aeropress

1. Place the plunger inside the chamber, and turn the Aeropress upside down so the plunger is at the bottom.
2. Insert a paper filter into the filter cap, and rinse it with hot water to remove any papery taste.

Step 2: Weigh and Grind Your Coffee

• Measure out 14-18 grams of coffee, depending on your taste preference.
• Grind your coffee to a medium-fine consistency—similar to table salt.

Step 3: Add the Coffee

• Pour the ground coffee into the inverted Aeropress chamber.

Step 4: Bloom the Coffee

• Start your timer and pour in about 40-50 grams of water to saturate the grounds, just enough to cover them.
• Let the coffee "bloom" for about 30 seconds—this releases carbon dioxide from the coffee, enhancing flavor.

Step 5: Add More Water

• After the bloom, pour in the remaining water until you reach around 200 grams in total.
• Stir the coffee gently for about 10 seconds to ensure even extraction.

Step 6: Attach the Filter Cap

• Secure the filter cap to the top of the Aeropress, being careful not to spill the liquid.

Step 7: Flip and Press

• After about 1:30 to 2:00 minutes of steeping, carefully flip the Aeropress onto your cup or mug.
• Slowly press the plunger down, applying even pressure until you hear a hissing sound, which means all the liquid has been extracted.

Step 8: Enjoy!

• Congratulations—you’ve just brewed a cup of coffee like a champion! Take a moment to savor the flavors in your cup.

Tuning Your Brew Like a Pro

One of the beauties of the Aeropress is its flexibility. You can tweak your recipe to match your taste or experiment with different brewing methods, just like the baristas at the WAC do. Here are a few variables you can play with to adjust the flavor profile of your brew:

• • Grind size: A finer grind will extract more quickly and produce a stronger, more intense flavor, while a coarser grind will give you a lighter, more delicate cup.
  • Water temperature: Hotter water will extract more bitterness and body, while slightly cooler water can bring out brighter, more nuanced flavors.
  • Brew time: Longer steeping times can intensify the flavor, but too long can lead to over-extraction and bitterness. Aim for a total brew time of 2-3 minutes to start, then adjust to taste.

Conclusion: Brew Like a Champion

Whether you’re competing in the World Aeropress Championship or simply brewing your morning coffee at home, the Aeropress offers endless possibilities to perfect your cup. Its reputation as a tool for both champions and casual brewers alike is well-earned, and with a bit of practice, you too can brew coffee that rivals the best in the world.

So, as the baristas in Lisbon compete for the title of Aeropress champion, why not join them in spirit? Purchase an Aeropress from our online store along with a bag of our expertly roasted specialty coffee, experiment with your brewing technique, and discover your own award-winning cup of coffee.

Who knows—you might just have what it takes to brew like a champion!

If you're a specialty coffee enthusiast, there's nothing quite like the smooth, rich taste of homemade cold brew coffee. It's the perfect way to enjoy your favorite coffee beans, especially during warmer months. In this guide, we'll walk you through the process of making cold brew coffee at home, using specialty coffee key words to elevate your coffee game.

Ingredients:

• 50g coarsely ground specialty coffee beans (shop our coffee collection here)
• 4 cups cold, (preferably filtered) water

Equipment:

• Large jar or pitcher
• Cheesecloth or a fine-mesh strainer
• Coffee filter or a fine sieve
• Airtight container for storage

Instructions:

1. Choose Your Specialty Coffee Beans:
   • Select high-quality, freshly roasted specialty coffee beans. The unique flavors and aromas of specialty coffee will shine in your cold brew.
2. Grind the Coffee Beans:
   • Use a burr grinder to grind the beans to a coarse consistency. Coarse grounds prevent over-extraction, resulting in a smooth and balanced cold brew.
3. Combine Coffee and Water:
   • Place the coarsely ground coffee in a large jar or pitcher.
   • Add the cold, filtered water, ensuring all coffee grounds are fully saturated.
4. Stir and Steep:
   • Stir the mixture gently to mix the coffee grounds and water thoroughly.
   • Cover the jar or pitcher and let it steep at room temperature for 12-24 hours. For a stronger, bolder flavor, steep for the full 24 hours.
5. Strain the Coffee:
   • After steeping, strain the coffee to remove the grounds. Use a fine-mesh strainer lined with cheesecloth, or a coffee filter placed in a sieve, to ensure a smooth, grit-free brew.
   • Pour the cold brew through the strainer into a clean jar or pitcher.
6. Store and Serve:
   • Transfer the strained cold brew concentrate to an airtight container and refrigerate. It can be stored for up to 2 weeks.
   • To serve, pour the cold brew concentrate over ice and dilute with water, milk, or your favorite milk alternative. A typical ratio is 1:1, but adjust to taste.
7. Customize Your Cold Brew:
   • Enhance your cold brew with various flavorings and sweeteners. Add a splash of vanilla extract, a drizzle of simple syrup, or experiment with different milk options to find your perfect combination.

Tips for the Perfect Cold Brew:

• Specialty Coffee Beans: Opt for single-origin beans to experience unique flavor profiles. Nicaragua Don Victor, Colombia La Leona and Guatemala Monte Cristo are excellent choices for cold brew.
• Freshness Matters: Use freshly roasted and freshly ground beans for the best results. Specialty coffee is all about capturing the peak flavors and aromas.
• Experiment with Ratios: Adjust the coffee-to-water ratio and steeping time to match your taste preferences. A stronger brew can handle more dilution, making it versatile for different drinks.
• Keep It Cold: Serve your cold brew over ice for a refreshing beverage. Cold brew concentrate can also be heated gently for a smooth, low-acidity hot coffee.

Why Choose Cold Brew?

Cold brew coffee offers a smooth, low-acidity alternative to traditional hot brewing methods. It's perfect for those who prefer a milder coffee experience with nuanced flavors. Plus, it's incredibly versatile—enjoy it straight, over ice, or as the base for creative coffee drinks.

Making cold brew coffee at home is a rewarding process that allows you to fully appreciate the unique qualities of specialty coffee beans. Follow this guide, and you'll be savoring a delicious cold brew that highlights the best of your favorite coffee beans in no time. Enjoy the journey of discovering your perfect cup! We've used our Nicaragua for a refreshing, floral cup ☕️

Grounds for Change: How Reusing Coffee Grounds Spurs Sustainability

Introduction: In a world where environmental consciousness is paramount, every small effort contributes to a greener planet. One such effort lies in the often-overlooked by-product of our daily brew: coffee grounds. Beyond their role in creating that perfect cup of joe, these grounds possess untapped potential to contribute to sustainability in numerous ways. From enriching soil to reducing waste, let's delve into the multifaceted world of reusing coffee grounds and how it's helping pave the way towards a greener future.

6 ways to use your coffee ground sustainably:

1. Garden Gold: Used coffee grounds are a gardener's best-kept secret. Rich in nitrogen, potassium, and other essential minerals, they serve as an excellent natural fertilizer. When incorporated into soil, coffee grounds enhance its texture, promote microbial activity, and improve drainage, fostering healthier plant growth. Whether sprinkled directly onto the soil or composted, these grounds nourish gardens while diverting waste from landfills.
2. Pest Control Without Pesticides: Gardeners rejoice—coffee grounds offer a natural solution to pesky pests. Their strong aroma deters insects like ants, slugs, and snails, acting as a barrier to protect plants without the need for harmful pesticides. Simply spread coffee grounds around vulnerable areas or create a perimeter around plants to keep unwanted visitors at bay. This eco-friendly pest control method safeguards plants while safeguarding ecosystems from chemical pollutants.
3. Odor Neutralizer Extraordinaire: Bid farewell to unpleasant odors with the help of coffee grounds. Their absorbent properties make them ideal for combating household smells. From refrigerators to shoes, coffee grounds act as odor absorbers, effectively neutralizing unwanted scents. By recycling coffee grounds into odor eliminators, we reduce the need for synthetic air fresheners, minimizing our environmental footprint and promoting healthier indoor air quality.
4. Sustainable Beauty: Coffee grounds aren't just for your morning routine—they're also a staple in sustainable beauty practices. When combined with natural ingredients like coconut oil or honey, coffee grounds create invigorating body scrubs that exfoliate and rejuvenate the skin. The caffeine content can reduce the appearance of cellulite and dark circles, offering natural skincare solutions that bypass harmful chemicals. By harnessing the power of coffee grounds in beauty rituals, we prioritize both personal wellness and environmental responsibility.
5. Eco-Friendly Cleaning: Say goodbye to harsh chemicals and hello to coffee grounds as cleaning companions. Their abrasive texture makes them effective scouring agents for tackling tough stains on surfaces like pots, pans, and countertops. By mixing coffee grounds with soap and water, we create eco-friendly cleaning pastes that scrub away grime without harming the environment. Embracing coffee grounds as cleaning aids promotes sustainable household practices that minimize chemical exposure and reduce pollution.
6. Artistic Expression: Coffee grounds aren't just functional—they're also a medium for creative expression. Artists and crafters alike utilize coffee grounds in various art projects, from textured paintings to natural dyes for fabrics. By repurposing coffee grounds in art, we foster creativity while diverting waste from landfills. These artistic endeavors not only showcase the versatility of coffee grounds but also inspire others to explore sustainable practices in their creative pursuits.

In the quest for a greener planet, every effort counts, no matter how small. Reusing coffee grounds exemplifies this ethos, offering myriad benefits for both people and the planet. From nurturing gardens to fostering sustainable beauty practices, coffee grounds prove to be versatile allies in the journey towards sustainability. By embracing the potential of coffee grounds and incorporating them into our daily lives, we not only minimize waste but also contribute to a healthier, more environmentally conscious world. So, the next time you finish your morning cup of coffee, remember—there's much more to those grounds than meets the eye. If you’re a curious bean and want to explore the world of using coffee grounds for an environmentally friendly impact then make sure to grab a kilo bag from the shop.

Big Dog Coffee Shop

138 High Street

Blackwood

NP121AH

Introduction:

Coffee production, once considered a straightforward process of cultivation, harvesting, and processing, has evolved into a realm of experimentation and innovation. In the quest for exceptional quality, sustainability, and flavor diversity, coffee producers around the world are embracing experimental processes that challenge traditional methods and push the boundaries of what's possible. Join me on a journey through the fascinating world of experimental processes in coffee production, where science, technology, and creativity converge to redefine the art of coffee farming.

Revolutionising Cultivation Techniques

At the heart of coffee production lies the cultivation of coffee trees, a process that has seen significant innovation in recent years. Traditional methods of coffee farming often relied on conventional agricultural practices, but today's coffee producers are exploring new techniques to optimize yield, quality, and sustainability.

One such innovation is the adoption of agroforestry systems, which integrate coffee cultivation with other crops and trees to create biodiverse ecosystems. These systems not only enhance soil fertility and water retention but also provide habitats for native flora and fauna, promoting biodiversity and ecological resilience.

Additionally, advancements in precision agriculture have revolutionized the way coffee is grown, allowing producers to monitor and manage crop health, soil conditions, and microclimates with unprecedented accuracy. From satellite imaging to sensor technology, these tools enable farmers to make data-driven decisions that optimize resource allocation and minimize environmental impact.

Exploring Alternative Processing Methods

The traditional method of processing coffee cherries involves either the washed (wet) or natural (dry) process, each of which imparts distinct flavors and characteristics to the final cup. However, in recent years, coffee producers have been experimenting with alternative processing methods that offer new avenues for flavor development and quality enhancement.

One such method gaining popularity is anaerobic fermentation, where coffee cherries are placed in a sealed environment with limited oxygen and allowed to ferment for an extended period. This controlled fermentation process intensifies flavors and creates unique taste profiles, ranging from fruity and floral to savory and wine-like.

Another emerging trend is carbonic maceration, inspired by winemaking techniques, where coffee cherries are submerged in a carbon dioxide-rich environment before fermentation. This anaerobic environment enhances the extraction of sugars and acids from the cherries, resulting in a cup that's bright, vibrant, and exceptionally clean.

We currently have 'The Lady' on our lineup which is a part of our black box collection. If you're looking for a coffee that delivers high complexity, sweet acidity and a clean aftertaste, The Lady will be for you.

The cherries were harvested by 51 women farmers from the Nwar Ban Gyi Village within Ywangan. Both dry and wet fermentation methods are utilised to create this coffee. The wet fermented coffee is sealed under water in closed tanks for a certain period of time till it gets to desired pH level. The dry fermented coffee is done the same way in enclosed tanks, to bring up the brix (sugar content) of the cherries to increase body and sweetness. The cherries from both fermentation methods are then carefully blended to create the optimum taste / sensory profile. The coffees are then dried for approximately 20-24 days on raised beds.

Exploring New Frontiers in Processing

In addition to alternative processing methods, coffee producers are also exploring new frontiers in processing technologies that improve efficiency, reduce waste, and enhance quality. One such innovation is the use of pulsed electric fields (PEF) to extract flavor compounds from coffee cherries before roasting.

PEF technology utilizes short bursts of high-voltage electricity to disrupt cell membranes, allowing for the extraction of flavor compounds without the need for excessive heat or solvents. This gentle extraction process preserves delicate aromas and flavors, resulting in a more nuanced and complex cup of coffee.

Furthermore, advancements in mechanical processing equipment, such as eco-pulpers and demucilagers, have enabled coffee producers to achieve greater control over the coffee processing workflow. These machines efficiently remove the outer layers of the cherry while minimizing water usage and waste generation, leading to higher-quality coffee and improved sustainability.

Harnessing the Power of Innovation

As we look to the future of coffee production, it's clear that experimentation and innovation will continue to drive progress and transformation in the industry. From sustainable farming practices to novel processing techniques, coffee producers are harnessing the power of innovation to meet the evolving demands of consumers and address the challenges of a changing climate.

But perhaps the greatest innovation of all lies in the spirit of collaboration and knowledge-sharing that defines the coffee community. By fostering partnerships between farmers, scientists, roasters, and consumers, we can collectively explore new possibilities, exchange ideas, and cultivate a brighter future for coffee production.

Conclusion

In conclusion, experimental processes in coffee production represent a dynamic and exciting frontier that promises to revolutionize the way we grow, process, and enjoy coffee. From innovative cultivation techniques to alternative processing methods to cutting-edge technologies, the possibilities are endless. As we continue to push the boundaries of what's possible, let us embrace the spirit of exploration, creativity, and collaboration that defines the journey ahead. After all, the quest for the perfect cup of coffee is not just a pursuit of flavor—it's a celebration of ingenuity, passion, and the boundless potential of nature's most beloved bean.

Check out our 'Black Box' collection online to explore our range of microlots, nanolots and rare exotics!

In the realm of coffee aficionados and as the specialty coffee industry takes us by storm, there exists a quest for the perfect cup—an elixir of liquid gold that tantalizes the taste buds and invigorates the senses. Yet, achieving the ultimate brew isn't solely about the brewing process; it begins with the freshness of the beans. If you're on a mission to elevate your coffee experience, mastering the art of preserving coffee beans' freshness is paramount. Unlike freeze-dried coffee that can be kept in the kitchen cupboard for a considerable amount of time, fresh coffee beans, ground or wholebean, are a whole different matter. So, the question is, how long do they last and how exactly should you store your coffee beans? We ask you to join us in reading this blog as we uncover the secrets to keeping your coffee beans at their flavourful best.

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Why does freshness matter?

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It is important to remember that coffee beans are an organic material: no matter how you store fresh beans, they have a shelf life and will inevitably degrade. That being said, there are a few things you can do to slow down the process and protect your beans from any outside variables that may affect the quality of the cup they produce. So, before delving into techniques and tips to preserve the freshness of your coffee, it's crucial to understand why freshness is the cornerstone of exceptional coffee. Coffee beans are packed with compounds that contribute to their aroma and flavour profile. However, these compounds degrade over time when exposed to oxygen, light, heat, and moisture. As a result, stale beans yield a dull brew lacking the nuanced flavours and aromas that make coffee a sensory delight.

Storage Do's and Dont’s...

Do: Invest in Quality Storage Containers

Shield your precious beans from their enemies by storing them in airtight containers. Opt for containers made of materials like stainless steel or ceramic, as these provide superior protection against light and air intrusion. Additionally, choose containers with one-way CO2 valves that allow beans to degas without letting oxygen in, preserving freshness. When you purchase fresh coffee beans from us, they come in a resealable, carbon neutral bag which has a valve to allow carbon dioxide from the beans to escape. You can shop all our single origin coffee’s and exclusive, delicious blends here.  

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Do: Keep Them Cool and Dry

Heat and moisture accelerate the degradation process, so store your coffee beans in a cool, dry place. Avoid placing them near the stove, oven, or any other heat source. Instead, opt for a pantry or cupboard away from sunlight and moisture-rich environments like the kitchen sink or dishwasher.

Do: Buy in Small Batches

While buying coffee beans in bulk may seem cost-effective, it's a compromise on freshness. Aim to purchase only what you'll consume within a couple of weeks to ensure your supply remains consistently fresh. This practice guarantees that you're always brewing with beans at their peak flavour potential

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Don't: Freeze Your Beans (Unless Necessary)

Contrary to popular belief, freezing coffee beans isn't ideal for long-term storage. While freezing can temporarily halt the degradation process, it comes with some draebacks. Freezing can lead to moisture condensation when beans are removed from the freezer, causing them to deteriorate faster. If freezing is unavoidable, ensure your beans are in an airtight container and only remove what you need at a given time to minimise exposure to temperature fluctuations.

Embrace the Grind

Once you've mastered the art of preserving freshness, it's time to grind with absolute finesse. Whole coffee beans maintain their flavour integrity far longer than pre-ground counterparts. Invest in a quality grinder and grind your beans just before brewing to unlock their full potential and maximise taste. However, this is not always possible so to ensure you’re getting maximum freshness, choose an independent roaster: you will know exactly when your coffee was roasted and ground.

The Final Brew

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As you embark on your journey to coffee enlightenment, remember that freshness is the key to unlocking the full spectrum of flavours inherent in coffee beans. By employing proper storage techniques and embracing the ritual of grinding your beans fresh, you'll savour each sip of your meticulously crafted brew. Elevate your coffee experience today by prioritizing freshness—it's the secret ingredient to a truly exceptional cup.

Whether you're a casual coffee enthusiast or a seasoned connoisseur, the quest for the perfect cup is a journey worth embarking on. With these tips for keeping your coffee beans fresh, you'll be well-equipped to savour every moment of your coffee-drinking experience. Here’s to a future filled with flavour-rich brews and unforgettable coffee moments!

For more expert advice on all things coffee, stay tuned to our blog for future updates and insights. And if you're ready to take your coffee game to the next level, explore our selection of premium coffee beans and accessories—all designed to elevate your at-home brewing experience.

Let’s begin with a question! If you wanted to make your favourite cake, would you follow a recipe? Most of you reading this, would more than likely answer yes. What would happen if you didn’t follow the recipe? It’s probably going to result in a disappointing taste. The same applies when we make coffee. When it comes to making a good brew, precision is key.

To achieve this precision, you need a barista scales (we give you a few suggestions below!). In this blog, we’re going to be sharing some of the ways and reasons why you should be using a scale when brewing coffee.

WEIGHT

This is one of the most important reasons for using a scale. You can’t just eyeball the amount of beans you use, and here’s why:

Different types of coffee beans have different densities; altitude is one of the main factors that affects the density of coffee beans. At higher altitudes coffee cherries mature and ripen more slowly, resulting in beans that are more dense. Denser beans also contain higher levels of sugar, resulting in more complex and sweeter cup profiles – which is why they are more desirable. The cherries mature for longer because higher altitudes typically offer consistently cool temperatures all year round. This is important, as the arabica plant grows optimally at temperatures between 18 and 21°C (64 and 69°F). Outside of this range, the fruit will mature too quickly. But altitude and temperature are not the only factors that play a role in bean density. Variety, rainfall, and even nutrient distribution all have a part to play.

Put simply; twenty beans of a more dense coffee may weigh completely different to twenty beans of another. If you’re looking to repeatedly produce great tasting coffee, then you’ll want a scale to ensure precision in weight.

WATER RATIO

Your scales can also be used to measure out the amount of water you brew so you’re brewing consistently each time. The amount of coffee to water ratio is one of the biggest factors when making coffee and the most commonly accepted coffee to water ration for brewing is 1:16 (16 times the amount of water to coffee). By using a scales, you are able to tweak and perfect this ratio. You may even want to experiment and play around with different combinations as this will alter the taste and taste is all about personal preference. Coffee aficionados will accept ratios between 1:15 and 1:18.

CONSISTENCY IS KEY

If you’re feeling frustrated because you’re using the ‘same’ amount of coffee each time you scoop a couple of spoonful’s of ground coffee into your cafetiere and expecting the same flavourful brew as the day before, this is because you’re not weighing your coffee. Choosing to use a scales will mean no more guessing at coffee scoops and water usage means no more “off” coffee days. You know exactly how much coffee and water you’re using. You’re confident that it’ll be rich and balanced every day.

If elements are changed, e.g., origin of coffee (in other words, beans), this will produce varied weights and may produce a different grind size. The same applies to changing your grinder, different grinders may produce different results.

So, instead of relying on that scoop to measure out your coffee, the scales will keep your coffee consistent each time, allowing you to have the best tasting coffee experience.

TIME IS OF THE ESSENCE

A great brew relies on timing to get it just the way you like it. If you are brewing your coffee using a cafetiere, you may want to replicate the same brew time in which you leave your coffee to steep. The same applies to the pour over method, measuring the total brew time helps establish a baseline. It’s difficult to extract everything you want to out of a pour over brew in less than two-and-a-half minutes. At the same time, if the brew is dragging on past five minutes, it’s likely to start pulling in those astringent flavours. Most pour over brewing has a sweet spot right around three to four minutes, and if you establish a consistent brew time, you can then rely on grind size as your main variable. When it comes to making espresso, time is the least important variable in the coffee making process. However, to bring out the sweetness and complexity of a coffee you need to allow enough contact time to extract the flavour. If you were to dose 18g of coffee and have a 36g yield but the coffee is extracting within 10 seconds, it is probably going to be very sour. It is recommended for you to reach a recommended extraction time of 25-30 seconds for a well-extracted espresso shot. However, this doesn’t apply to every coffee, and each coffee has its’ own unique recipe.

In conclusion, as we said earlier, the preferred taste of your coffee is personal to you and a lot of the time, you’ll need to experiment and tweak the recipe to achieve the most flavourful brew. By experimenting using scales and creating recipes, you’ll be able to replicate your favourite brew! Here’s a list of barista scales (priced from low-high) that we recommend you use!

Tiamo Digital Scale with Timer

£49

https://youbarista.co.uk/collections/coffee-scales/products/tiamo-digital-scale-with-timer

Timemore Black Mirror Coffee Scales

£50

https://youbarista.co.uk/collections/coffee-scales/products/timemore-black-mirror-coffee-scales

Acaia Pearl 2.0 Coffee Scale

£185

https://youbarista.co.uk/collections/coffee-scales/products/acaia-pearl-2021-coffee-scales

Acaia Lunar 2021 Espresso Coffee Scale

£285

https://youbarista.co.uk/collections/coffee-scales/products/acaia-lunar-espresso-coffee-scale

The year of 2020 (yes, we mentioned it) was undoubtedly a year of adversity, uncertainty, and business challenges. However, it was also the year of birth and expansion of new, innovative businesses. In today’s face-paced world, where convenience and quality are paramount, mobile services have emerged as a delightful trend, catering to the cravings of coffee enthusiasts on the go. From caffeine deprived commuters to event organisers seeking a unique business, mobile coffee is revolutionising how we enjoy our favourite brew.

Mobile coffee services bring the café experience directly to their customers. The convenience and unique experience of enjoying a cup of coffee while on the go has proven to be a hit among coffee lovers everywhere.Mobile coffee services are not confined to one place, they’re also making appearances at various events. Whether it’s a corporate conference, a wedding reception or a music festival, mobile coffee adds a touch of elegance and uniqueness.

We interviewed three of our mobile coffee wholesale partners to give you an insight into what it’s like working within the mobile coffee industry.

Boyo Barista

Boyo Barista – Wales’ Travelling Coffee Shop/Caffi Coffi Deithiol Cymru

Tell us about yourself, your career background, and your transition into the mobile coffee world…

Boyo Barista is a small, independent business established in 2022 by partners Rhys and Steph. Rhys previously worked as a woodwork instructor in a production workshop and provided vocational skills and work experience to adults with learning disabilities. Steph is currently a primary school teacher, has run small craft businesses of her own and currently works with Rhys at Boyo Barista on the weekends.

How did your journey into the mobile coffee world begin?

Our transition into the mobile coffee world began with a love of coffee and a coastal walk with our Cornish family in 2021. We were introduced to a friend of theirs who’d started his own mobile coffee business – post lockdown. Zinn’s Coffee van set-up and coastal backdrop was the spark that ignited our mobile coffee journey! We recommend a visit to Zinn’s if you’re ever in South-East Cornwall; it’s our favourite place to grab a coffee!

What can we expect when visiting Boyo Barista?

Boyo Barista is a small teardrop caravan, fitted with a two-group Sanremo Zoe espresso machine. The Zoe is a compact machine that can cater for high volumes of quality, specialty coffees. We primarily use Big Dog Coffee’s Brazil, Sao Lucas but we try to change things up and give our customers a variety of single origins for our signature Boyo Barista recipes.

The Boyo Barista Caravan is suitable for a range of events. Over the past twelve months we’ve loved rolling along to markets, festivals, private functions and recently had the honour of attending a lovely customers’ wedding to serve specialty brews on their big day.

What do you love about having a mobile coffee business?

The best part about running a small business of this nature is getting the opportunity to constantly meet new people and travel to new places. We are still quite new to the coffee and small business game, but the experience so far has been both rewarding and humbling. We’ve learnt so much already about this wonderful cherry and it’s such an exciting time to be a part of the specialty coffee world and coffee culture.

Where can we usually find you?

You can find us at events across South Wales and further afield. You will also be able to find us at Talybont Reservoir in Bannau Brycheiniog from time to time. Keep an eye on our Instagram to find out where we are next, and we hope to see you soon for a cuppa!

@boyobarista

The Dugout

Tell us about yourself, your career background, and your transition into the mobile coffee world…

My name is Eoin and I am co-owner of The Dugout Café & Bar. During the lockdown of 2021, my brother and I bought a rice horsebox trailer and converted it into a mobile Cafébar. At the time, my full-time job was an electrical engineer and Will was, and still is, a painter and decorator. My goal was to be able to grow the business to the point where I could make it my full-time profession and as of May 2023, this dream became a reality.

We began with a few small events, and gradually started attending weddings, food festivals, and other large-scale functions. We now host our own events that have been a great success in bringing something new to our hometown in Abergavenny. Most recently, we have been serving from a permanent spot at Abergavenny Garden Centre which has been very successful and plans for expansion are in the pipeline.

What can we expect when visiting The Dugout?

At our spot in Abergavenny Garden Centre, we aim to offer a relaxed environment where people can enjoy a great coffee supplied by local coffee roasters, Big Dog Coffee, whilst surrounded by colourful plants and greenery of the garden centre. At The Dugout, we also supply a range of homemade cakes, sandwiches and selection of beers, ciders, wines, and spirits on the bar.

What do you love about having a mobile coffee business?

This coming September will be two years since launching the business, and 4 months of it being my full-time vocation. The transition can be daunting, but I have loved every minute. Personally, I find meeting new people and having more time to spend with friends and family so rewarding. We can support other local businesses being an independent business ourselves and we try to promote independent shops where possible. We have met so many great people along the way and have built up great relationships with both our suppliers and customers.

Where can we usually find you?

You can find us at Abergavenny Garden Centre, Llanfoist.

You can also catch us at various events throughout South Wales such as Abergavenny Food Festival, Taco and Tequila nights, seasonal gatherings, and many more to come over the coming months.

To keep up to date with our next pop-ups, check us out on Instagram and Facebook at @thedugoutbar_

The Good Stuff

Tell us about yourself, your career background, and your transition into the mobile coffee world…

I’m Alex, I’m 27 and from Caldicot, Monmouthshire. Previously, I managed Costa and Starbucks and then I was an area manager for a petrol forecourt retailer. Overseeing brands such as Costa, Subway and Greggs, gave me the want to have my own coffee shop and then more I investigated it I realised that the perfect business for me was a mobile coffee van. I wanted to do a variety of events and serve coffee at different places rather than being in one place every day.

What can we expect when visiting The Good Stuff?

From The Good Stuff you can expect brilliant coffee courtesy of Big Dog Coffee, I’m currently serving ‘Aelin’, their Brazil, Sao Lucas. We sell traybakes and cakes from a bakery in Bristol and we also make fresh fruit smoothies!

How long have you been trading?

I began trading in May 2023.

What do you love about having a mobile coffee business?

I love the variation of my day, I have a permanent pitch however, I also retail at some amazing local and private events such as Porsche, Bad Wolf Studio’s and other local businesses. Once the initial preparation is out of the way for the event it’s really a lot of fun!

Where can we usually find you?

You can usually find me serving The Good Stuff at Severn Storage at Severn Bridge Industrial Estate, Caldicot.

You can also follow ‘The Good Stuff’ on Instagram @thegoodstuffvan

As you can see, mobile coffee trends continue to evolve, driven by the desire to offer consumers convenience, innovation, and a memorable coffee experience. Combined with passion and consumer preference for a quality cup, mobile coffee services are poised to remain a dynamic and exciting part of the coffee industry landscape.

Building a reputation for quality specialty coffee has required a ‘go-to’ staple espresso that people can enjoy every day. We required a coffee which was synonymous with our values and supported us as we build a reputation of consistent quality. We needed a versatile coffee, one which could produce a quality cup, regardless of brewing method.

We like to say the Fazenda Sao Lucas found us, back when we first founded Big Dog. Starting with one thirty kilo sack, we used the coffee to begin our roasting journey. Three years on and now names ‘Aelin’, the Brazilian natural is the beating heart of all the single origin coffee’s we roast at Big Dog.

Why Aelin? Engaging with our community and getting closer to our customers has been a prominent part of our mission. Each coffee we roast is an opportunity for one of our customers to showcase the name and character of their beloved pooches. In Aelin’s case, we were on the hunt for a plucky cockapoo. The request was aired via our social media and the owner of Aelin reached out to us as an ex. Student of Bangor University, living back at home in California. Aelin’s owner fell in love with Wales whilst living here, spoke highly of the Welsh people and stressed how much beauty our nation has to offer. Aelin’s owner had a passion for Wales which reflected the passion we have for the Fazenda Sao Lucas.

The Fazenda Sao Lucas is a product of the 6^th generation of coffee farmers. Lucas Lancha Oliveria opted to follow in his parents’ footsteps and continue the families’ long heritage of coffee farming. Sao Lucas has been described as a unique coffee farm. The distinctive flavour profile of this coffee can be attributed to extensive family knowledge and Lucas’ disciplined military background. Big Dog are still yet to find a coffee with comparative smoothness paired with tasting notes of milk chocolate and peanut. The big flavour owes itself to the Mundo Novo, Catuai and Catucai varietals grown at the Sao Lucas farm. Sao Lucas has an abundant supply of fresh water and is located near the town of Ribeirao Corrente – which so happens to mean ‘flowing waters’. The town is situated in the region of Alta Mogiana, which sits at an altitude of 1020 meters above sea level. The region has 50 hectares of preserved rainforest and enjoys 1,000 to 2,000mm of annual rainfall.

The Sao Lucas is by far our most popular and widely consumed coffee we roast at Big Dog. The roaster currently churns 12 sacks a month and that number is set to increase as our community of customers continues to grow. We cannot thank you enough for the ongoing support and regular coffee consumption. Building a specialty coffee roastery and café within the South Wales Valleys has its challenges but we’re committed to serving quality. We owe only our best to the specialty coffee we roast, the hardworking team at Big Dog and most importantly, you – our customer.

Whilst most coffee drinkers haven’t been to a coffee cupping, it’s significance remains synonymous with the increasing popularity of the specialty coffee industry. Many coffee shops, cafes and roasteries are beginning to host events, allowing coffee lovers to taste an savour new single origins, blends and connect with the producers. For specialty coffee drinkers, such events are priceless opportunities to gain knowledge and understanding. As for coffee shops and roasteries, it’s a great way to increase exposure and further educate the consumer of specialty coffee.

We have our first public coffee cupping of the year on the 6^th April, where we’ll be joined by Agri Evolve, the supplier of our Uganda single origins. The evening will allow Agri Evolve to outline their role in the Uganda coffee industry, tell stories of the producers and discuss the future of coffee from the nation. In light of the upcoming event, we’re going delve further into the formalities of coffee cupping, it’s significance within the industry and why its worth investing in.

What is coffee cupping?

The Specialty Coffee Association published the first text on cupping in 1984, Coffee Cuppers Hand Book. The book revolutionised the craft of cupping from varying degrees of personal subjectivity to a “science”, based on a coffee’s physical chemistry. The book outlines a specific arabica cupping form and the protocols required to execute a tasting to ensure uniformity and consistency.

Cupping is a formality withing specialty coffee which allows us to compare coffees against one another, evaluate quality and the potential of a given roast. The method allows us to gain an unfiltered perspective of the coffee.

Coffee is ground; added to ‘cupping bowls’, brewed for 4 minutes; the crust gets broken with a spoon whilst inhaling the aroma; the bowls are cleared of grounds and the slurping begins. This is a basic outline of the coffee cupping process, it’s important that the same method is used each time to ensure consistency and uniformity with the final cup. The basic immersion-in-a-cup method means everyone around the world uses the exact same method. It’s the easiest, most consistent way to taste and evaluate coffee.

This is essential practice for coffee roasters. The general, visual appearance of coffee does not act as the precursor for ‘quality coffee’. Uniformity and taste defects are undetectable with the naked eye, so these type of contaminations need to be identified with cupping. The process is undertaken by everyone in the value chain; roasters, importers in the consuming countries, and exporters in the producing countries cup and evaluate the coffee. We believe the education and accessibility to cupping must extend beyond the current value chain and into the direct consumer.

Making coffee accessible

Educating, raising awareness, accessibility are the pillars to developing the popularity of specialty coffee within our community. Roasting and having a space to serve specialty coffee has provided a platform to further showcase the quality of single origin coffee and reach the consumer directly. Communicating the producer’s story to our consumer encompasses our green coffee purchasing philosophy.

There’s no better way to extend our reach than hosting a coffee cupping with specialty coffee drinkers. It provides an opportunity for the consumer to engage directly with the value chain, truly understand the story behind the coffee and practice in the formalities of scoring the quality of specialty coffee. We believe breaking down the formalities are paramount and curating a space for people to question and be curious. Creating quality for the consumer is the ultimate goal of the supply chain. Cupping together is a great way to hear everyone’s varying opinions of body, aroma and flavour.

Coffee can be used to break down barriers with ridged consumer habits through increased education, product awareness and accessibility. It’s the responsibility of the supply chain to illustrate transparency and traceability. We want to create a community of conscious consumers; hosting events and opening an invitation to our current and future customers is a step towards that vision.

Since opening our first specialty coffee shop we’ve had one recurring question, “is there a secret to drinking black coffee and actually enjoying it?”. The simple answer is yes and drinking black coffee is so much easier than you think! Whether you want to drink black coffee because you’re saving on the calories, you’re taking part in Veganuary, or you’re curious to try drip coffee, this blog has a few tips and tricks to get you started and, in the meantime, you may find yourself becoming a specialty coffee connoisseur.

DOES BLACK COFFEE TASTE GOOD?

Black coffee can be quite off-putting at first. It’s bitter, dark, and often, quite intense. But as your palate matures, black coffee has incredibly beautiful tasting notes. You can begin to notice these delicate flavour as you develop a deeper appreciation for black coffee. Black specialty coffee isn’t harsh, to begin with, they’re sweet, bright, and dynamic in a way that milk can cover up.

You may be thinking that getting rid of the milk, cream or sugar that you put in your brew may instantly make your brew taste bitter and hard to drink however, most people who drink black coffee, choose to do simply because of their coffee taste preferences. If you really think about it, drinking black coffee will allow you to experience a cup of the coffee the way it was designed to taste. Coffee farmers put so much thought and time into growing coffee that will give you the best tasting cup (albeit this is also dependent on how it is roasted and brewed; we will get to that). However, coffee farmers are extremely thorough and work tirelessly to ensure cherries are harvested at certain times of the year so that the green coffee is of the highest quality to sell to roasters. The taste of coffee can vary considerably depending on the region, altitude, varietal and how it is roasted. Black coffee can have notes of berries, spices, flowers, and beyond. The whole supply chain, from seed to cup, is learning to make better coffee.

Coffee roasters then spend their time cupping, tasting and profiling the coffee to get the most flavoursome cup possible. Drinking black coffee allows you to recognise these differences and enjoy the different flavour profiles of the coffee.

LEARN ABOUT WHAT YOU’RE DRINKING

When you start to drink black coffee, you'll also find that it's a great opportunity to learn more about the different types of coffee beans and how they're roasted. For example, did you know that there are two main types of coffee beans? They are;

• Arabica
• Robusta

Arabica coffee beans are considered superior, are grown at high altitudes, and offer a sweeter, more complex flavour. Robusta coffee beans are grown closer to the equator and have a higher caffeine content with a harsher taste.

Adding things to coffee makes different coffees taste more similar to each other. A few dashes of milk to a cup of earthy Ethiopian won't be the same as adding a bit of milk or cream to a tropical and citrusy, washed coffee like Colombia but the more dairy you add to your coffee, the flatter the tastes will be.

The best way to explore the tasting notes found on your coffee bags such as chocolate, jasmine, nuts, or red fruits is to not add dairy or sugar to your cup. And if you think it might be fun to develop your coffee drinking palate, it’ll be tough to do so without switching to black coffee.

BUY FRESH, QUALITY COFFEE

Quality coffee beans are the key component to drinking (and actually enjoying) black coffee. Always make sure that the beans you have purchased have a “roasted on” stamped dated on the packaging so you know how fresh your coffee beans are.

If you’ve been faithful to a particular brand of coffee and a certain way of preparing it, now is the time to go crazy and buy something else. You may fancy trying our Colombia coffee, which is lemony and a bit on the acidic side. Or you could go for a full-bodied, fruity Ethiopian, which is most definitely a favourite origin amongst specialty coffee drinkers.

CHANGE UP YOUR BREWING METHOD

Coffee tastes different depending on your brewing method. You’ll be surprised to discover that the coffee you’ve bought is more to your liking when you use a fresh press instead of your traditional drip brewer. Each of the brewing methods will extract various flavours which could alter the taste of your brew. The most important thing you have to do is to find the brewing method that suits your taste. After brewing the coffee, taste it before adding any sweetener. Take a sip or two and think about what you feel for a moment. This will be a great way to expand your palate.

GRIND THE BEANS YOURSELF FOR ULTIMATE FRESHNESS

We all love the smell of fresh coffee in the morning but is it really all that fresh? Probably not. Ground coffee tends to lose its flavour rather quickly and the longer it’s been on the shelf the duller the taste. Grinding your own beans will truly make you feel like an at-home barista. Just be sure to only grind the number of beans you need for that moment.

Coffee beans should be ground right before brewing for maximum freshness if you have access to a burr grinder or bought ground specifically for your favourite brewing method.

If you don’t have a coffee grinder, buy one and make sure to grind just the amount you need for one pot. It only takes a few seconds, and your coffee is as fresh as can be.

So, after reading our tips and tricks, the big question is… are you ready to make the switch and start drinking black coffee?

Whether your friend or relative is simply a coffee lover or a seasoned pro or home barista, a coffee-related gift is a simple but perfect gift guide for your coffee loving friend, loved one (or yourself!).

We’ve come up with the ultimate Christmas gift guide for coffee lovers this year to make it easy for you to find a gift for that special caffeine-loving someone in your life whilst shopping on a budget.

If they know what they like, why not treat them to a bag of their favourite wholebean or freshly ground coffee. Whether they love an espresso or filter roast coffee, we have a coffee to suit their taste and brewing preference. From caramel and chocolate to tangerine and toffee apple; our coffee range gives the coffee lovers a wide range of choice.

Choose a bag (or two!) and select their preferred roast (espresso or filter) depending on how they roast, then leave the rest to us! We will make sure this is posted out to you or straight to your coffee lover just in time for Christmas!

AEROPRESS GIFT SET

The AeroPress is a simple and easy brewing method that can be played with to achieve a delicious cup of coffee. It is one of the most popular manual coffee brewing methods. The AeroPress brewing method can brew a full cup of coffee in less than two minutes, faster than almost every other method that exists. It is travel sized and portable, making it easy to brew on the go! The Aeropress uses air pressure, resulting in an even and uniform extraction every time. We have paired the Aeropress with our Christmas Blend for the ultimate Christmas package. Our AeroPress Filter Bundle is available to shop on the website!

£35.00 (Plus FREE delivery)

CLEVER DRIPPER GIFT SET

The Clever Coffee Dripper makes brewing coffee easy. The new Clever Dripper is made from Eastman Tritan BPA free Plastic. This plastic is the best food grade heat resistant plastic available. Perfect for a beginner brewer or your coffee novice; this simple brewing device takes no time at all to extract delicious coffee.

GIFT SET INCLUDES:

• 250g bag of our Christmas Blend (Read more about our Christmas Blend here…)
• Clever Dripper

£35.00 (Plus FREE delivery)

V60 POUR OVER GIFT SET

Our V60 gift set gives you – or that special coffee person in your life – everything you need to start a specialty coffee adventure and master the art of drip filter brewing. It is the perfect gift for the home brewer! The V60 brew method brews in three minutes and provides endless flavour and smooth coffee every time.

GIFT SET INCLUDES:

• 250g bag of our Christmas Blend
• A V60 (plus scoop and filters)

£35.00 (Plus FREE delivery)

ESPRESSO PACK

We’ve put together a wonderful selection of coffees selected specifically for espresso consumers. Whether they are new to the world of freshly roasted, specialty coffee or they are a seasoned connoisseur; these three 250g coffee bags will tingle their taste buds and allow them to sample the very finest espresso coffees in our range. With two tasty single origins and our punchy Christmas Blend; you will have them smiling from ear to ear when they open this ultimate coffee present.

Brazil, Bom Jesus

This single origin coffee from Fazenda Bom Jesus has a bright and remarkable acidity with hints of chocolate and walnuts. It leaves a very light and pleasant aftertaste. Tasty notes of brown sugar and maple syrup make it a naturally sweet cup.

Ethiopia, Koke

You’ll get bubble gum goodness from our Ethiopian! As the cup cools, the nectarine appears and emphasises the sweet juiciness of this cup.

Christmas Blend

A big, bold cup of festive cheer! This blend is a cup of Christmas, boasting tasting notes of fig, mulled wine, and blackcurrant. The coffee has been carefully roasted for both espresso and filter making sure you can brew however you wish. This boozy blend delivers a rich espresso and a full-bodied filter for you to enjoy through this festive period.

The blend is a combination of our single origin, sweet Colombia, Suarez and Uganda, Paidha which is fizzing with Cherries and Blueberries. Perfect as a gift or to enjoy with friends and family over Christmas.

£28.00 (you get free delivery on orders over £25!)

COFFEE SUBSCRIPTION

We offer coffee subscriptions to suit every budget and satisfy every coffee lover’s taste buds! Purchase a monthly subscription to any of our Big Dog Coffee’s (there’s no limit on how many) or go for our ‘Roaster’s Choice’ subscription', and they’ll receive a different coffee each time. Now that’s every coffee enthusiast’s dream!

From £6.30

The butcher, the baker, the candlestick maker. Time has certainly moved on since the wise words of mother Goose but the message of the nursery rhyme sets the undertone to our why at Big Dog. We’re living in a society with a multitude of generations, from Gen Z’s to Baby boomers, all thinking and consuming in various ways.

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A brand’s challenge of being accommodatingly appealing could be somewhat impossible but we’ll keep the ‘I’ word in the mind and not in the Ether. The question is, are we meant to be appealing at all? Covid-19, a helping of perspective and a collective of quiet independent thinkers are certainly innovating and leading the change around this neck of the woods. It led us to think, could we call ourselves hipsters or are we everyday people? Seeking meaningful work through passion and mobilising community. We’re aiming to differentiate from the stereotypical norm of a ‘hipster’ and devise new meaning for people who care about how, and what we’re consuming.

Classic H.

The label of a hipster gets thrown around so flippantly nowadays, but what does it mean to be part of this sub-culture? The hipster notion is arguably someone whose fashion and music interests move beyond the mainstream. If we peel back the outer layer of image, the ‘hipster’ moves well beyond controversial trends and into the realm of social phenomenon. Such person has a desire to produce and consume contrary to the mainstream and societal norm. Arguably trying too hard to be different but nevertheless, defiance oozing and hardy to reject anything deemed popular.

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Specialty coffee and the classic ‘hipster’ have a long-standing association with one another. A popular product, cultivated by mother earth, the pairing goes hand in hand. If we cast our minds back to 2020, the year Big Dog was unearthed; new market entrants, passion brimmed and the only H’s about – Huw & Hannah. We asked ourselves, do we need to appeal to a social phenomenon? Did we need to address our fashion sense? Taste in music? Evolve or die, all in the name of specialty coffee.

We did none of the above.

As you look back at how quickly your child grows up, it’s been the same for the Big Dog brand.  Potty training’s done, nappies are now redundant, we’re holding our own (quite literally). We don’t brandish ourselves hipsters but it’s exactly what we are. Nil of stereotypical image but full of a desire to produce and consume in an alternative way. We’re seekers of authenticity, creativity and meaningful stories.

Can you relate?

A community is emerging, one of people removed from the hyper connected, dehumanised world. Success isn’t societal, its subjective, personal, mainstream defiant. We’ve come to a realisation that we’re everyday people. Hipster, but not, if so to speak. Becoming conscious to how and what we consume doesn’t require stubborn rejection or being ‘different’, its diligence. Everyday people consume responsibly, act inclusively and create a community lined with diversity.

In the true essence of the hipster, we’re ‘sheep in wolves clothing’. Leading positive change requires hostility, all encompassed by a humble heart.

Specialty coffee for everyday people.

‘The Glade’ is a local coffee shop situated in Rogerstone, Newport. We asked them a few short questions so that you could learn more about this wonderful, independent business. Open 7 days a week and catering for everyone in their community, we recommend you pop by for a brew and one of their specialty dishes!

Who are ‘The Glade’? Could you give us a little anecdote of your journey to date?

The Glade Cafe is run by Sophie and Alec, a local couple who have over 10 years’ experience in the catering industry. Having had our own mobile catering business, we wanted a new project closer to home, especially after having our son in 2019. In May 2022 we opened The Glade Cafe which was the perfect opportunity for us.

Where is The Glade located and who will you be serving?

The Glade Cafe is situated in the beautiful Rogerstone Welfare Grounds, Newport, a short drive from J28 of the M4. We are a takeaway cafe serving hot and cold drinks and food, cakes, snacks, and ice cream (human and dog). If you haven’t visited the welfare grounds, we highly recommend you do. The perfect place for a few hours out - with a park, tennis courts, a beautiful garden (Which we named our cafe after - The Glade Community Gardens), and a great place for a dog walk or to meet up with friends and family.

Tell us a little more about the team?

A young, vibrant & friendly team - putting customer service first. A range of experiences & strengths, which allows us to put the perfect team together.

If you could be any breed of dog, what would you be and why?

A Labrador because they are the perfect family dog and have a relaxing persona.

Are there any signature drinks or bites to eat people should look out for?

Our multi award ice cream supplied by Marshfield Farm - is a hit with human and our furry friends. However, the “Full Shabang” is a signature dish of ours, with all the breakfast options in a roll!

How would you describe your experience working with ‘Big Dog Coffee’?

We’re so glad we found Big Dog Coffee; ever since ordering and tasting our first coffee we have never looked back. Huw and Hannah are brilliant; we are delighted to continue to work with them to deliver high quality food and drink at The Glade Café. Our customers can't get enough of the 'Top Dog' house blend.

What does local mean to you? Walking distance to your nearest shop, buying your goods from independent businesses, serving a purpose within the community? Maybe all of three. We are all locals to some degree. Some of us have worked in the local supermarket, our children go to the local school and no doubt you pay a visit to the local butcher a couple of times a month. Local means existing in or belonging to the area where you live, or to the area that you are talking about.

With online retail being so prevalent within our society nowadays, being local has taken a new meaning. With our own fingertips, the internet has made us local to independents and retail giants across the globe. Emotive purchasing and instinct buying have been redefined by the global health pandemic. E-Commerce favours large retailers, often with substantial marketing budgets and a hoard of marketers at their disposal. It’s not uncommon for a retailing giant to drown out the decibel of an independents’ voice.

A healthy figure of 5.6 million independent businesses currently operating within the UK alone. All built upon a story, a voice and local to you through the touch of a button. Millions of local independents, serving the community, bolstering the economy and investing in the future generations. The beauty of the net, it’s made us all locals. Our communities are broader, it’s redefined how we communicate and paved the way forward for retail. Whether is be the immediate the community or via online, independents are local to you.

What does “shop local” actually mean?

A better local economy. On average, for £1 spent with a small to medium sized business, an estimated 63p remains within the local economy. Comparatively, a large business circulated 40p on average.

Independents help to build communities and create more jobs. They’ll be seen mobilising their online and physically immediate community to create connections. The environment pays benefit. Local businesses make more local purchases, they are not ossified to traditional environmental practices and remain agile in response to climate change.

Finding an independent falling short with customer service is a rarity. It’s people, buying from people. Investing in independent business travels well beyond the bottom line. It fuels passion, purpose and an overwhelming desire to reinvest in society and our planet.

Local coffee, for local people.

Big Dog - Independent coffee roasters; a small business, available to you through the touch of a button, a journey to the roastery or a brew with a wholesale partner. Investing local has a new meaning. Coffee produced with care, provided to people who feel likewise about community, people and planet.

Life is arguably all about balance. The timeless topic of gender equality continues to proliferate within the coffee industry. At Big Dog, relationships and connection are the life blood of what we do. It’s our continued philosophy to select and showcase our coffee with the producer at the forefront of everything we do.

As a company started by a brother and sister, its our desire to create connection, provide opportunity and support the coffee community. Steady growth has provided us with the ability to communicate our partnerships on a larger scale and increase the positive impact across all facets of the supply chain. The following article highlights how we aim to make a difference and grow a company encompassing values of trust, development and sustainability within coffee and our community.

Around the world women play a significant role in the production of coffee. On small holder and family plots, women carry out the majority of maintenance and harvesting work. Despite their vital contributions, women tend to have little control over the harvest proceeds and the coffee industry seldom make provision for women’s interests. Globally, women coffee producers relinquish 20% of all landowners but carry out 70% of the harvest specific tasks. According to the SCA (Specialty Coffee Association), women endure the so called ‘double burden’, they work longer hours in comparison to men due to the labour expectations on the farm which accompany their duties at home and with childcare. Despite the increased workload, the disparity between male and female renumeration remains significant. The opportunity for economic progress remains inhibited subsequently impacting their rights as farmers and leaders within their respective communities.

Research shows that increased access to resources for women, specifically in the agricultural industry, produces positive effects on education, health, nutrition, overall welfare and poverty reduction. Traditional gender divisions need to stop limiting females to subsistence production and further develop women’s potential from a commercial aspect.

Creating a diverse coffee offering has always been at the core of our purchasing philosophy. Featuring and telling the story of the respective producers from across the globe is one of the reasons why we love doing what we do. Our latest Ugandan lot, produced by the women’s group of the Culamuk washing station, is a commitment to diversity. It’s an opportunity for Big Dog to demonstrate the depth of quality and to support a future for women in coffee production. The quality truly sends a message beyond the cup. It welcomes the question of equal rights between male and female farmers, all the while removing the societal limitations placed upon women within the coffee producing nations.

The natural processed banger has tasting notes of cherry, blueberry and delicate dark chocolate. Roasted for both espresso and filter, this natural is a true crowd pleaser. The coffee is now available to purchase, so pick up a bag before the lot runs out!

BDC.

Costa Rica boasts some of the best coffee in the central America region. Coffee is cultivated at high altitudes, leading to a pleasant acidity and often smooth mouthfeel. Our latest coffee drop had to be from this breath-nation. The coffee has been produced by a Mr. Roger Solis, within the Tarrazu region of Costa Rica. Tarrazu is a region which produces some of the best coffee within the nation and this yellow honey truly backs that reputation.

Tarrazu

Coffee consistency is synonymous with the Tarrazu region of Costa Rica. The capital of San Marcos is approximately 1350 meters above sea level and the surrounding mountains reach 1700 meters. The Tarrazu region is located in the country’s interior mountains, some of the finest coffee from this area are relatively heavy-bodied with a complex aroma. Most of the coffee is Strictly High Grown.

Varietal

Roger Solis has produced a harvest with the Catuai variety. This plant has been in production for over four decades and is attributed to high yields, reliable quality and provides potential higher profitability for producers.

Guatemala was the first nation to utilise Catuai back in 1970. Honduras followed next in 1983 and finally, Costa Rica in 1985. The Catuai varietal is responsible for over 20% of all coffee produced by these central America nations.

A Catuai harvest typically takes place three years post plantation. The plant responds positively to fertilisation and liming, which determines its productivity to the farmer. In Central America, naturally processing coffee in beds is growing amongst small producers. Our small lot farmer, Roger Solis, has adopted this method of processing, resulting in a fine yellow honey.

Process

What is the honey processing method? It’s somewhere in between washed and natural processing. The cherry peel is removed but some of the flesh, also known as the “mucilage”, is left while the coffee beans are dried. Part of the reason why we call it honey process is to do with the sweet and sticky mucilage. The name has nothing to do with the taste, but these types are coffees are known for their sweet flavours.

Our Costa Rica is a yellow honey, which means there is less mucilage remaining on the bean once it’s been mechanically washed. Honey processing uses less water which comes as a benefit to producers. During the honey process, as the coffee dries, the sticky coating on the outside of the bean oxidises and darkens in colour. The oxidisation begins with a golden yellow colour, which is where the processing for our Costa Rica coffee ends.

As for the final cup, honey-processed coffees tend to be more complex than washed but not as fruity as natural coffees. Our Costa Rica has a complex sweetness, medium acidity and notes of apricot and lemon.

The perfect extraction - all caffeine (including decaf) lovers persistently chase the ‘sweet spot’ from their desired origin, or blend, of choice. As coffee has grown to be one of the most popular beverages in the world, so has the number of brewing and extraction methods for this much-loved drink. How we brew our coffee often depends on geographic, cultural and social context in addition to specific personal preference. Understanding coffee extraction will provide a framework as we work to improve the quality of our cup. Learning how to control the sweet, sour and acidity in your brew assists with providing balance in your cup.

The art of extraction can be simply defined as the process that pulls flavours and aromas from coffee using water as a solvent. As we brew coffee, unique compounds are unlocked from the grounds into water, comprising your daily cup.

The final yield typically contains the water-soluble compounds such as caffeine, sugars, acids, carbohydrates and lipids. How the compounds are extracted directly influence the aroma and flavour of the coffee.

The taste test

As we pass water through coffee grounds, not all the compounds are extracted simultaneously. The acidic and fruit characteristics are first extracted. The median sector of the brew contains the sweetness and balance and then followed by bitterness.

If the brew is under extracted, the coffee will lack the sweetness and adopt a sour taste. Contrastingly, an over extracted brew will have its sweetness and acidity overpowered by bitterness. The answer to creating balance is control through several variables.

Does perfection exist?

Yes – is the simple answer. Coffee has an ideal extraction level illustrated by Total Dissolved Solids (TDS). TDS is how many of the compounds have been extracted from the coffee into water. The ‘sweet spot’ is typically 18-22%. In true fashion, stats do not lie!

It’s all about control

Perfection from your coffee requires control and understanding why the final yield does not taste as desired. There are several factors which need to be considered in order to mitigate a sour or bitter cup. Roast type, grind size, brew method, water temperature and extraction time are the fundamental variables which must be manipulated to produce a perfect extraction.

Roast level

The porosity of a coffee bean becomes determined by the roaster, in turn, directly affecting how grounds become soluble with water. Roast levels are typically divided as light, medium and dark. All the coffee at Big Dog is initially profiled to medium with the aim to emphasise the flavour characteristics of the coffee. The amount of heat coffee is exposed to during a roast determines the porosity and solubility of the bean. Medium to dark roasted coffee is best utlised as espresso due to the decreased extraction time. Contrastingly, less porous, light roasted coffee are often subjected to a filter. First consider the roast profile, then manipulate the variables below as you work towards the perfect extraction.

Grind Size

One of the most common and discussed variables when it comes to coffee extraction. If we’re talking espresso, the grind size and the dose (amount of ground coffee in the portafilter), are the two key components which are manipulated to attain a balanced espresso. This process has a name, we call it “dialing in”.

Espresso requires finely ground coffee in comparison to other brewing methods such as pour overs or French press, which warrant a coarser grind. This may dispel a common misconception for some, despite the ‘strong’ cup profile of espresso, the brew method does not determine the strength. Coffee strength boils down to the grind size.

A fine grind increases the surface area of the coffee, increasing the amount of contact it has with water during extraction. Increased contact results in greater levels of extraction. If coffee is ground to fine, and no other variables are manipulated, the final yield will contain a higher concentration of compounds. This results in a brew with a higher TDS which is subsequently stronger.

If coffee is ground too fine, the final yield will be over extracted, regardless of the brew method. However, grinding coffee finer would generally result in more compounds being extracted from the coffee. The overriding issue here, the grounds will be too fine to allow water to pass through the filter.

Perfecting your temperature

Not focusing on water temperature as you extract coffee is like buying a Lamborghini and fueling it with Diesel, water matters.

If water is under or over heated, the grounds are unable to express the full capacity of their flavour. To pair your specific grind, water must be heated between 92-96 Celsius. Brewing too hot results in the coffee being over extracted, providing a bitter, unpleasant taste, in the mouth. Avoid boiling your water to save yourself from over extracted coffee.

Colder temperatures simply do the opposite and slow the extraction down. If the temperature’s too cold, the flavour and aroma of the coffee grounds aren’t adequately extracted – under extraction, sour taste.

The coffee brewing journey is one of much trail and error, to find out the ‘sweet spot’ of any chosen coffee and brew method. The flavour notes, aromas and mouthfeels are all specific to you, we hope this information helps as you look to perfect your brew.

Uganda: what automatically springs to mind as we make the nation the topic of discussion? Oppression, corruption, ‘The Last King of Scotland’? This landlocked nation of Africa has been synonymous with controversy since gaining independence during the early 1960s.

The country has endured decades of struggle, independence was followed by the ‘Buganda Crises’ which led to the Idi Amin regime during the ‘70s. Many Ugandans were subject to the mass killings and brutality during the regime and the entrepreneurial Indian minority were ousted from the nation.

The cultivation of coffee in Uganda has led the crop to become the most valuable commodity being exported from the landlocked African nation.

Coffee in Uganda

Not traditionally a nation with a reputation for specialty coffee, Uganda has developed through the cultivation of fine Robusta. Arabica coffee is on the rise, Mount Elgon and Mount Rwenzori lend ideal conditions for the growth of fine crop. The nation has been without the history, infrastructure and knowledge required to farm Arabica, but growth and change are on the rise.

Currently, Arabica counts for 20% of the nation’s exports and the figure continues to increase. This figure has almost doubled since the early 90s, the growth in this sector has been nothing short of exponential and accompanying the impressive growth is its quality. The liberalization of the coffee industry removed all state control and private firms are responsible for the continued growth.

The farmers of Uganda

Farmers typically each have about 2 acres of land and coffee is their main cash crop. We have a team of agronomists working with the farmers who operate as groups throughout the area. Farmers have been shown how to improve their yields by using good agricultural practices. This also enables them to get the highest price for the best coffee.

It could be argued that poverty is synonymous with the central African nations. Creating social infrastructure has been paramount to the development within Africa. Despite the third-party support from foreign governments and charities, the fundamental issue of sustainability still remains.

Governments and charities subsidise the cost of constructing schools, hospitals or water systems but do not account for the maintenance and operation. Affording primary level education, adequate health care and simple basics like water and sanitation is a struggle for most people in Uganda. Infrastructure has been improved but the economic welfare of society does not match the expense of the improved standard of living.

The only method of rectifying this issue is income generation and increasing affordability. Donations and third-party involvement within the nation is not the long term solution. Over 90% of people living in poverty within Africa are involved directly or indirectly with farming. Improving the overall state of agriculture proves to be the most significant approach in addressing the reduction of poverty.

Big Dog Coffee work with a family run operation – Agri Evolve. Agri Evolve’s involvement within the Ugandan coffee sector moves into its 6^th year. The Rwenzori mountains had unlocked potential for the cultivation of Arabica coffee, Agri Evolve moved to develop and create new opportunities for the local farmers.

Historically the coffee from the Rwenzori has had a poor reputation due to lack of processing infrastructure. The deficiencies within this region were identified by Agri Evolve and addressed from year one. Over the past 5 years Agri Evolve has significantly improved the infrastructure, knowledge and quality of crop. Improved value of crop ensures the farmers, and their families, enhance their overall standard of living.

Our Winter coffee ‘Candy’ has been an unequivocal reflection of the growth, dedication and development of the farmers and the subsequent coffee within the Rwenzori Mountains. The coffee has a story, one of struggle and aspiration to provide better. The values of Agri Evolve and the farmers of the Rwenzori’s are synonymous with our mission at Big Dog.

Coffee is a true investment, from farmer to consumer. It’s our responsibility to serve and provide our society with better. A reflection of the farmers of Uganda and their desire to improve the lives of their families and society.

The investment does not end with us, it’s only the beginning.

The diligence of consumer purchasing persistently increases and how people select their coffee continues to endure change. The perception of coffee diverges from the long standing, large-scale commodity, to one with an emphasis on quality, sustainability and traceability. While a significant amount of today’s coffee still locates itself into supermarkets through mass-market supply chains, coffee consumers are increasingly hunting for beans that have followed a less travelled path.

Where there’s good, there’s bad. Light and dark. That’s not to imply Fairtrade remains the darkness or bad within the global coffee market by any stretch of the imagination. Nevertheless, where there’s an unstoppable force, an immovable object waits in the wings – Direct Trade. It’s been claimed to have been born out of frustration with an inability to locate exceptional quality consistently. Direct Trade was conceived as a method allowing coffee buyers (such as ourselves) to build a reliable supply chain, with greater emphasis on traceability, sustainability and quality. Its an opportunity for roasters like Big Dog, to grow and share a journey with farmers essentially sharing the same risks inherent with trading coffee.

In a nutshell, when a coffee roaster purchases straight from a producer, its regarded as direct trade. Mitigating intermediaries between roaster and producer permits room for a relationship, allowing quality and fair pricing to become paramount. For roasters, it’s an opportunity to develop a personal relationship, harness quality expectations and plan for future crops. As for the producer, they have commitment, trust and security to invest and improve infrastructure and processes. All of which having a subsequent positive affect on immediate family and communities.

Direct negotiations promote both transparency and traceability, ultimately ensuring a maintained quality of cup within the consumer market. Buyers are more inclined to pay price premiums, in turn, investing in the local community and its respective projects.

Third wave culture has been built upon an understanding of a coffee’s origin and it’s impact on the cup. Direct trade provides consumers with ease of access to communication concerning developments within the producer’s environment. The producers’ voice must be heard.

Direct trade does not come without it’s limitations. There are risks of contracts falling through, inaccurate information being provided by both parties, miscommunication and rouge traders. Business is typically unregulated which means for a ‘high risk, high reward’ trading environment. The risk of poor quality remains prevalent despite the direct relationship. One or both parties could potentially fall victim to shortcomings during the negotiation period, often instigated by quality issues.

Like any relationship, trust is the life blood. No trade model remains free of imperfections, there’s no ‘best’ fit – relationships are not finite. The responsibility lies entirely with the individuals involved, to facilitate trustworthy communication and understanding.

The final piece in the supply chain jigsaw is the consumer. Full transparency, solid relationships and exposure to the producers’ story bids to honor the third wave culture of coffee drinkers. From producer to cup, it’s a roasters responsibility to convey the journey, continuously develop and deliver all-round quality.

Our purchasing philosophy has been constructed to convey the story of the respective producer. Its our aim to continuously develop, tell a story and grow our focus on direct trade. The persistence, perseverance and determination of the respective producers must be conveyed by us and subsequently through the quality in the cup.

Ethically sourcing coffee is vital to our sustainable practices at Big Dog Coffee. It’s our responsibility to ensure farmers are paid fairly for their annual harvest and that our customers are provided with a quality cup of coffee. All of the coffee on offer at Big Dog has been sourced through Direct or Fairtrade programs, in turn, supporting the economic, social and environmental facets of the developing nations whom are responsible for your quality coffee. Despite the positive impact Fair Trade has on the welfare of farmers, the work of the non-profit organisation does not come without limitations.

Fairtrade was established in response to the struggles of Mexican coffee farmers following the collapse of world coffee prices in 1988. Fairtrade works with 1.7 million coffee farmers across 30 countries. Colombia is currently the largest producer of Fair Trade coffee in the work.

The Fairtrade mission aims to “empower family farmers and workers around the world, while enriching the lives of those struggling in poverty” and to create wider conditions for sustainable development, equity, and environmental responsibility.

The average income of a coffee farmer is approximately £1.37 a day. With Fairtrade, farmers receive the Fairtrade Minimum Price, which aims to cover costs of production and act as a safety net when market prices fall below a sustainable level. If the market price exceeds the Fairtrade Minimum price level, then farmers receive the market price.

The Fairtrade Premium goes into a communal fund for workers and farmers to use – as they see fit – to improve their social, economic and environmental conditions. Coffee farmers spend at least 25% of the Fairtrade Premium to enhance productivity and quality. Over the last three years, Fairtrade-certified coffee products have won 28 Great Taste Awards.

In the UK, Fairtrade coffee accounts for nearly 25% of total coffee sales – and the appetite for fairly traded coffee is steadily growing.

When you choose Fairtrade coffee, not only can farmers build a better quality of life for their families and communities, but you are also making an investment in the overall quality of your coffee beans.

Despite the positivity encompassing the movement, it’s work has not come without limitations. One of the most impactful repercussions of Fairtrade is the high price of coffee. Subsequently impacting both the roaster and ultimately, you – the consumer.

This price shift decreases farmers’ desire to sell their high-quality coffee at the Fair Trade price. Many co-ops choose to default on the Fairtrade contracts with the aim to sell their quality coffee to the open market. Defaulting contracts is seriously compounded by the perceptions of quality. Some roasters voice concerns over the quality of Fairtrade coffee and how it stacks up against direct trade, for instance.

Reaching the poorest of the poor within the farming communities has always been an issue for the Fairtrade movement, specifically migrant workers. Most small farms, including those selling Fair Trade coffee, employ migrant laborers during the harvesting period. Overall yields are low on a small farm, and they are typically family run. The issues surrounding the welfare of the migrant laborer are not as relevant here. However, the benefits of Fairtrade do struggle to reach migrant laborers in medium to large farms.

Consumers have a right to know how their investment in Fairtrade coffee is making a difference, the responsibility predominantly lies with us – the roaster. Coffee is the life blood of the developing nations. Its paramount consumers know how their investment creates a socially and environmentally sustainable future within the communities of these nations. It’s our responsibility, as roasters, to diligently source coffee to ensure farmers are paid fairly and that our customers trust the quality in our cup.

Ethically Sourced. Welsh Roasted.

Community, connection, coffee.

BDC.

Whether you’re a novice with specialty coffee or a seasoned pro, it’s always interesting to learn and understand how and why a single origin comes to have it’s unique characteristics. We’re not coy in admitting, it took us some time to understand the intricacies of the processes but once harnessed, investing in specialty becomes that little more purposeful.

Understanding the information on the bag will help you select a coffee for your preferred brewing method and how the respective processing methods will affect your experience through consumption. The two most common processing methods that you will continually come across are natural and washed.

We are taking this back to basics – coffee begins its life as a fruit, much like a plum or cherry. Within each cherry is a bean which needs to take a journey of transformation which enables it to be stored, shipped and roasted. Processing is quintessential, matter surrounding the beans has to be removed and dried to a specified moisture level.

A natural process consists of drying the whole coffee cherry first before the fruit surrounding the bean is removed. Throughout the drying process, the coffee bean maintains contact with its fruit enabling a transfer of organic compounds between differing levels of the coffee cherry. In simplicity – the coffee bean absorbs and adopts some of the taste characteristics of the fruit.

In contrast, a washed coffee has it’s organic matter stripped of the bean within days of the cherry being picked. Once removed, the beans are then washed, removing any remaining sticky mucilage from the bean before drying.

What about the taste? The natural processed coffee will have a heavier body and taste fruitier, the drying coffee bean would have absorbed some of the natural sugars from the surrounding fruit. Washed coffee tends not to hold a heavy fruit flavor, but the mouthfeel will be significantly cleaner, with a clean and bright acidity. More of a stereotypical “coffee” taste.

At Big Dog, we offer both natural and washed coffee from origins across the coffee belt. As the roastery develops, our coffee offerings will continue to diversify, ensuring our customers capture the excellence created though various types of processing.

BDC.

As Big Dog continues to grow so does its community. Therefore, it’s paramount that we’re able to collectively recognise the ‘specialty’ of our coffee.

Specialty coffee is an art, comprised of cultivating, roasting, preparing and enjoying a beverage of exceptional aroma and flavour. Specialty coffees are those of the highest quality coffee beans, accurately roasted and brewed, to showcase their greatest flavour potential.

A shift in consumer focus has been displayed since the 1980s, people have an increasing interest in a lifestyle of enjoying and appreciating finer quality foods and beverages. People are consuming less mainstream coffee and increasing their consumption of coffee with higher quality and value.

A coffee’s potential flavour and aroma consists of the precursor compounds within the green beans. The procurement of high-quality coffee beans is a paramount function of any roastery and facilitates the strategic objective of the company.

High quality coffees are often associated with and named after their places of origin, Ethiopia Shakiso, Colombia Suarez and Brazil Sao Lucas, for example.

The specialty coffee business model which Big Dog adopts, aims to deliver value-added, highly differentiated products. All respective characteristics of the coffee are illustrated (Aroma, flavour, body, growing conditions) and a 100-point scale is utilised to summarise the taste and aesthetic quality of the brewed coffee.

Value proposition comprises of the product characteristics, upgrading possibilities and quality standards. Each of Big Dog’s coffees are differentiated through quality ratings, origins and varietals. Upgrading potential is vast, Big dog are an independent roaster which allows flexibility throughout the procurement process.

Our target customer base is ever growing. Big Dog aim to accommodate the conspicuous, indulgent and hedonistic lead customer. As consumption progressively increases, its evident, specialty coffee is for everyone.

Being independent allows Big Dog complete flexibility with procurement. Coffee beans are purchased in smaller quantities through direct communication with producers and importers.

The market structure of specialty coffee has been traditionally fragmented. Big dog have the desire and belief to make specialty coffee coherent.

As roasters, it’s our mission to illustrate the value created with your investment in specialty. How the investment creates purpose; from the producer, to your consumption and enjoyment.

BDC.

Big Dog – Independent coffee roasters of Wales.

If you are not up to date with the Big Dog social media, there were some significant developments made this week. Big Dog have officially moved into the roastery. Developing into a independent roaster was the first significant milestone as a coffee business. We are completely humbled that it’s been achieved over the past 9 months. Since the conceptualisation of Big Dog during the summer of last year, me, Hannah and Clyde have been embracing the journey wholeheartedly.

Big Dog has been more than a business, it has been a route to connection, rediscovering our purpose and provided us with hope in some difficult times. Specialty Coffee has truly empowered the ethos of our business and its only the beginning for our Big Dog family. Our aim was to develop a sustainable, fair, and environmentally friendly business to serve our community and beyond. This being our intent and with family in mind, our talented grandfather will be working to furnish the roastery from local wood entirely. Coffee purchases will be available to collect from the roastery, so please call to see us and grab a fresh flattie at the same time.

The roastery has signified growth, both internally and externally. Big Dog’s collaboration with Platfform continues to develop and the walks will officially commence on the 3rd of June. In addition to the walks, Big Dog will be offering opportunity to individuals to work at roastery through Platfform’s paid work placements. The world of coffee has changed our lives, we hope Big Dog empower people within our community, to feel as we do, and create opportunity for themselves.

Big Dog now have a space to connect with our K9 companions and we hope to develop our relationship with The Rescue Dog Hotel through any means possible. Clyde, ‘Top Dog’, will welcome all of our current and future ambassadors along with any other K9’s who want to be part of Big Dog. There will always be a puppuccino at the ready.

Big Dog Takeovers have now become a ‘thing’. The first successful outing at High Street Fitness has gained momentum. What was aimed to be a cameo appearance has developed into a full-fledged, service offering. The takeovers highlight the versatility within coffee. Paired with out resident DJ, the takeovers are open to all businesses - newly opening, re-opening or potential open days. The possibilities are endless.

The Big Dog roastery will be our hub to cultivate connection within our community. Please, do not be a stranger, our door is always open and a brew on hand.

Here's to the next chapter.

Community, Connection & Coffee.

BDC.

Coffee is Rwanda’s leading export crop and contributes, on average, 24 percent of total agricultural exports over the last decade. Coffee for this landlocked nation supports the livelihoods of 400,000 farmers and their families.

Our Rwandan has been provided by the Kopakaki cooperative. Kopakaki means “cooperative of farmers of Kibuye”. The cooperative was established in 2005 with 90 farmers which has grown to 1,184 small holder farmers with over 2,114,800 coffee trees. The cooperative has boasted rapid growth and adopts a continuous improvement ethos to its work. The cooperative aims to support coffee producers within the region through capacity building, coffee processing and access to market.

Despite the positive, accelerated growth, the Rwandan coffee industry has endured several challenges and issues over the last century. The potato defect, world coffee price crisis, the devastating genocide and the struggle for independence. The resilience has paid dividend, Rwanda has seen a 23% increase in investments and circa 35,000 jobs created with a target of 10% increase each year. Rwanda has one of the fastest growing economies in the world but does not reflect the issues within the myriad of the coffee industry.

The growth is paradoxically accompanied with mass youth under and unemployment. A significant percentage of youths’ work without pay on family farms or as waged farmhands for independent farmers. With opportunity of this nature, many are disregarding a future with coffee and moving to the city to seek an alternative.

Prices, market complexity and high risk/low reward are the dominant factors deterring the future coffee farmers of Rwanda. Potential farmers are attracted to the ‘Iron Sky’ of the city, creating a void of uncertainty with the nations age old industry.

A lack of motivation within the industry aims to be remedied with fairness, communication of adequate knowledge and equal opportunity. There are several organisations working to reconnect workers with the industry, providing incentive and adequate support for growth. In addition to third party organisations, responsibility lies with the supply chain in its entirety. All organsations has a role to safeguard the sustainability of the industry and promote fairness.

The void is far from being rectified. With that said, identifying a deficiency is the first stepping stone as a solution to an issue is derived. The current coffee population will be required to work closely and diligently with their successors. Adapting to change will be paramount to restoring youths’ purpose within the industry.

The intent to establish change is never redundant providing its executed with purpose.

Drink to a positive future.

BDC.

Papua New Guinea - ‘Dexter McCabe’

Specialty coffee; its different. Its unique. It is a beacon amongst the ubiquitous commercial coffee industry.

The coffee is of the highest quality, often fully traceable and processed very meticulously post-harvest. The green beans are nurtured in specific climates and at high elevation, promoting a hospitable environment for growth.

Specialty coffee should not be confused with gourmet or commodity coffee. Commodity coffee does not meet specific quality standards required of specialty coffee. The expense for specialty is undoubtedly justified by the quality, the process, and the story behind the coffee.

One noteworthy story comes from an ‘underdog’ within the specialty coffee industry – Papua New Guinea.

Our first encounter with coffee from PNG was completely serendipitous which has led us to investigate this understated nation further.

Coffee Production in PNG

Coffee production in PNG is dominated by village-based smallholder farmers, growing coffee in gardens up to two hectares in size. Smallholder farmers are responsible for over 85% of PNG’s annual harvest, making coffee a crucial source of income for more than 2.5 million inhabitants.

Despite the vital role coffee plays within the economy, production and export has been on a decline since the 1990s. Researchers have been working to derive methods which will facilitate the growth of the industry. Strengthening collective action and establishing strong partnerships between farmers, processors and buyers has been identified as paramount.

Farmers that grow together, prosper together.

Opportunities exist for smallholder farmers to collectively produce and market their coffee through grower cooperatives.

Through collective action, farmers can double productivity, negotiate improved prices, overcome information deficiencies among their peers, reduce transaction costs and become mediums for sourcing other services from chain leaders.

Social cohesion and social capital are vital in collective action, it facilitates networks, builds trust among members, and promotes shared vision. Values and norms become the shared common purpose amongst farmers and facilitates drive.

The PNG coffee market is thriving once again. With improved income smallholder farmers receive from specialty and high value coffee, they can access health services, pay school fees for their children, and increase their overall quality of life.

It is the story of perseverance, collaboration and cohesion which makes this coffee specialty.

Evidently, greatness is never achieved alone.

A communal purpose facilitates growth, communication, and quality of life. PNG is a small nation packed with grit, drive, and determination.

It is unanimously apt that it is our - ‘Deter McCabe’.

Happy Easter!

BDC.