Craft coffee is about making the highest quality coffee. In fact, in order to qualify as specialty craft coffee, it must score above 80/100 on the Specialty Coffee Association scale. The Specialty Coffee Association (SCA) is a non-profit, membership-based organisation with a strict practice of grading coffee. They represent thousands of coffee professionals, including producers and baristas all over the world.

One of the key things that sets craft coffee apart from the rest is the roasting process. Coffee beans are only roasted in small batches, giving roasters more control over how the beans turn out, as roasting on a larger scale can over or under roast the beans, possibly resulting in less consistent flavour.

Single sourced
One of the reasons craft coffee is considered so popular is because most beans used in this process are single origin and can be traced back to a single farm or location. This traceability allows consumers to understand exactly where their coffee is coming from and also ensures higher quality beans with more consistent flavour profiles, as the beans possess characteristics which are unique to that particular region.

What is NESCAFÉ Craft coffee?
At NESCAFÉ, we partnered with Grindsmith, a speciality coffee roaster based in Manchester, to create the UK and Ireland’s first craft coffee in an instant format. Our NESCAFÉ AZERA Grindsmith Craft Coffee is a one-of-a-kind coffee experience that’s been created with carefully selected 100% Arabica coffee beans and the rare Quindio bean from Colombia. What’s more, this blend scored 82/100 on the Specialty Coffee Association Scale, making it the only known instant coffee able to claim the craft accolade.

Decaf coffee is made from regular coffee beans that go through a process to remove the majority of the caffeine. However, decaffeinated coffee is not completely caffeine free, and the EU regulation for decaf coffee is less than 0.3% caffeine.

Besides the reduced caffeine content, there is usually only a very slight difference in the taste and the smell. But if you are purchasing quality coffee such as our wonderful NESCAFÉ decaf range, you won’t have to compromise on taste or quality.

Now that you know what decaf coffee is, find out what a flat white is next.

The long black coffee is an espresso drink consisting of two shots of espresso diluted with hot water, it is made by pouring hot water in a cup and pouring the espresso shots on top of the water. By pouring the espresso on top of the water, the espresso’s cream, known as crema, will stay intact when handled carefully. The crema is one of the most important parts of the coffee, for coffee lovers around the world, because it is so flavourful. Many people mistake the long black for an americano, but the americano is made with more water poured over the espresso shot. The long black coffee is typically made with less water, making it more concentrated, making the flavour of the espresso more distinct.

Brewing your very own long black coffee is an easy process that doesn’t require a lot of work or knowledge of coffee. To make the best long black possible, use an espresso machine. However, a perfectly acceptable long black coffee can still be made using a moka pot. When making your long black coffee at home, you need to consider how much hot water you use. Using too much can weaken the taste, while using smaller amounts will result in a stronger flavour. The typical ratio is ¾ water to ¼ espresso.

The moka pot is an amazing coffee brewer that can brew a great espresso-like coffee. The first step is to grind up your coffee beans into a fine powder, then add them to the coffee basket of the moka pot. Fill the bottom half of the moka pot with boiling water, screw the top on and place on the hob on a medium heat. The steam created in the bottom compartment of the moka Pot will create pressure and push through the air vent of the moka pot. Eventually, the espresso-like liquid will start to come out. Now, fill up a mug with hot water, use twice the amount of coffee used from your moka pot. Once your mug is filled with the hot water, slowly pour the espresso on top. You have now successfully made a long black coffee at home! Enjoy while it’s still hot.

Long black coffee and the americano are both espresso-based drinks but despite their similarities, they are made in different ways. An americano is an espresso with water added, which tastes like strong coffee. A long black coffee is made of water with espresso added, which has a much stronger and fuller taste.

If you love nothing more than gazing upon pictures of cute canines, The Year of the Dogs by Vincent J. Musi is the best coffee table book for you. Musi’s ability to showcase each individual character of dog breed is captured with love and affection. With stunning portrait-like photos, this coffee table book is a wonderful tribute to man’s best friend.

Love the idea of a tattoo, but not ready to get one? Well, we have the book for you. Let your love of tattoos run wild with Frederic Claquin’s 1000 Tattoos. This book is packed with new and original design ideas from the world’s best up-and-coming and leading artists.

If you’re fascinated by colours and how they influence everything from décor to fashion trends over the years, Pantone: The Twentieth Century in Colour is the perfect coffee table book for you. Discover how colour trends have helped to define the past 100 years with this stunning book that matches art, products, décor and fashion with official Pantone colour palettes.

Let your living space showcase how incredible women are with Slim Aarons: Women by (photographer) Slim Aarons and Getty Images, text by Laura Hawk. Comprising of over 200 powerful female-focused images including women such as Audrey Hepburn, Jackie Kennedy, Diana Vreeland, and Marylin Monroe, this book showcases the true beauty of women, at the most glamourous in some remarkable locations across the globe.

Are you a lover of hosting big dinner parties, but are struggling to find inspiration for you next one? Well, you need to get your hands on Entertaining Beautifully by Aerin Lauder. Organized by season Lauder sets out ways to make every dinner party unforgettable in style, much of her inspiration was taken from her childhood and her grandmother, Estee Lauder. So, if dining in impeccable style in the comfort of your own home is up your street, then this is the perfect coffee table book for you.

If you are all about appreciating diverse art, through the representation of women, then look no further, get you hands on a copy of Diverse Beauty by Alexi Lubomirski, published by Damiani. The inspiration behind this book is the representation of diverse beauty, which came after Lubomirski was photographing the actress, Lupita Nyongo. The book represents all beauty and aims to dismiss all beauty standards, and puts every type of beauty on a pedestal, so that no matter race, size, colour, or sexual orientation, all women are identified as beautiful.

Drip coffee is made by pouring boiling water over ground coffee (the grind of which being much coarser than espresso). A filter typically made from paper separates the grounds from the brewed liquid which allows the water to pass through and fall into a pot or jug. However, you can now also get coffee pots specially made for drip coffee brewing, or electric options with timers so you can choose exactly when it’s made. Drip coffee is generally served in a mug and can be drunk black or with milk and sugar to taste.

Cold drip coffee isn’t as well-known as its hot counterpart, but it’s still a noteworthy addition to the coffee world. You’ll need a cold drip apparatus or a drip tower, which usually comprises of three glass containers that allow the iced water to slowly drip over the freshly ground coffee. The coffee will then absorb each drip of the water, which drops into another container at the bottom of the tower. It’s a more time consuming way to make coffee and can take anywhere between 3.5 – 12 hours, depending on how much you want to make. In comparison to other brewing methods such as cold brew coffee, cold drip is much stronger with a richer and fuller body. Lastly, cold drip coffee can be quicker to make than cold brew and uses less coffee grounds.

The soluble and volatile contents of the beans are extracted, then the water is removed, leaving the powder or concentrated soluble coffee powder. It’s essentially dehydrated for your convenience – just add water and enjoy! You might also see instant coffee referred to as soluble coffee, powdered coffee or granulated coffee.

Like other coffees, instant coffee also comes in a variety of roasts: dark, medium and light, so you’re still able to choose the strength that you love. You might also be looking for the same rich flavour, but less caffeine. Luckily, decaf instant coffee is available with the same convenience.

Instant coffee is so easy to make, simply follow these 4 steps:

1. Pick your favourite mug
2. Add 2 teaspoons of instant coffee, boil your kettle
3. Let your boiled water rest for 30 seconds (pouring fresh boiling water onto coffee can lead to a bitter taste) and fill your mug
4. Stir until the instant coffee is completely dissolved, and enjoy!

And there you have it – an indulgent, rich coffee with minimal fuss.

Instant coffee is often enjoyed with milk or your favourite plant-based alternative, but you can easily add flavoured syrup like vanilla or caramel.

An encyclopaedia of all things coffee written by James Hoffman, owner of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company in East London. This in-depth guide covers everything from where coffee comes from and how it’s grown and harvested, to how you can roast and make coffee at home. Not only is it packed full of fascinating historical content, you’ll also find plenty of useful tips and tutorials too, which is why we think this is one of the best coffee books available today.

Eager to know more about the distinctive taste of different coffees? ‘Coffee: A Global History’ explains how the world acquired a taste for coffee, and why coffee tastes so different throughout the world. This wonderful book also delves into who drank coffee, why and where, how it was prepared and what it tasted like. It identifies the regions and ways in which coffee was grown, who worked the farms and who owned them, how the beans were processed, traded and transported. Morris looks at the business structure behind coffee too. A truly fascinating book perfect for those long, lazy coffee mornings.

For those of us who aren't coffee scientists but will never say no to a good cappuccino and might appreciate having a pocket-sized encyclopaedia all about coffee, this little book is literally the perfect fit. How to Make Coffee lays out the scientific principles for the coffee-loving non-scientist; stick to these and you will never drink an ordinary joe again. Making good coffee relies on understanding the science; why water has to be at a certain temperature, what grinding method works best, how roast affects taste, what happens when you add cream, and which bean you start out with. If you want to be a clued-up casual cappuccino drinker, this is the book for you.

From the founders of Sprudge, one of the world’s biggest coffee publications, The New Rules of Coffee is a wonderfully light read that offers a jargon-free guide to the world of coffee. Perfect for those who aren’t big readers, the short book covers where coffee comes from, how it’s grown, and how to brew the perfect cup at home.

For those who love a bit of A-list name dropping with their coffee, this book might be to your taste. Coffee For One is an inside look into the modern business of making coffee focusing on the revolution that made single serve such a popular way to consume coffee worldwide, and the competition and conflict that got us here. Featuring A-list names, corporate intrigue, environmental controversy and much more, this revolutionary read is often as eye-opening as your strongest espresso!

Coffeeography: The Coffee Producers is a node to the importance of relationships in the coffee world, profiling some of the many amazing and inspiring coffee producers that the author has had the privilege of working with during his time at Hasbean. Speciality coffee isn't just about coffee and its flavours, but about the love and care that goes into it too.

Make your day more exciting with a cup of your favourite coffee and one of these top books about coffee.

Single origin coffee simply means coffee that has come from one country and region. When green (pre-roasted) coffee is imported, it will always be packaged and delivered as single origin. However, the single origin label is not an indicator of quality. Despite this, it should theoretically mean that you are tasting the characteristics unique to that specific region. The origin of the coffee bean matters because soil type, climate, production and processing methods all influence the final flavour, from the aroma to the aftertaste.

A ‘single origin’ is a rough measure that could be as broad as a country, or a specific smallholder manufacturer. A single cropland refers to a particular batch of coffee that could be defined by its time of picking, or the area that it grew on the farm. At the most specific end is where microlots and nanolots come into play. These terms are loosely defined and interchangeable, but they usually refer to smaller lots that are separately grown and processed with extra care to achieve a smaller amount of a high-quality, individual coffee type.

Blends, as the name suggests, are a mixture of various coffee beans sourced from different locations and processed together. The beans can be sourced from different regions within the same environmental area, or are sourced from totally separate countries around the world. The next time you sip a coffee in your local café, try and spot their house blends.

However, mixing the wrong single origin beans together can result in a bland or unpleasant taste. Getting it right requires skill and wide-ranging knowledge. Mixing of coffee beans flattens out the more intense characteristics and also covers up its origin. Essentially, you are losing all the unique qualities of these individual coffees.

Again, this is down to personal taste. Countries that have historically imported coffee, like Belize and Cambodia for example, are both within the coffee sphere but are not coffee leaders by any means. Those which produce Arabica beans are often more favourable. The Arabica coffee bean grows at higher altitudes than Robusta coffee beans, and only under certain conditions. Countries such as Ethiopia, Guatemala, and Mexico have more mountain ranges and export a large amount of Arabica beans. Single origin coffee is unique and will make any coffee special. Discovering the right one for you will be sure to give you a coffee experience like no other.

Now that you know what single origin coffee is, learn more about different coffee types next.

A cappuccino is a traditional espresso-based drink, prepared with steamed milk and milk foam. Like many other coffee items, it’s all about ratios. Cappuccino is usually served as one part espresso, one part steamed milk, and one part milk foam. It is also usually served in a smaller cup than a latte. Cappuccinos are a perfect blend of delicious coffee and creamy milk, and you may even get a little sprinkle of chocolate on the top. But there are a few ways you can tailor your next cappuccino for your particular taste.

This is the traditional cappuccino that contains less foam and is creamier because it has more steamed milk. So basically, you are asking for a cappuccino with less foam. This variation has a slightly sweeter and smoother flavour, since more steamed milk than usual dilutes the espresso. Generally speaking, a cappuccino is one-third espresso and two-thirds milk, in a wet cappuccino the same amount of milk is used, but they divide it so that only 25% is milk foam and 75% is milk, rather than the usual 50-50 split. It is still a very tasty cappuccino, just with a milkier flavour, smoother mouthfeel and a thinner layer of foam.

There is a difference in flavour between wet and dry cappuccinos, but it’s not as significant as you might think. There different flavour profiles and depth depend on the milk to espresso ratio. Cappuccinos range from being creamier and more diluted in taste, to stronger with more intense flavour. Some cappuccinos can be made cold with either cold milk or with blended ice, and can even have flavoured syrups incorporated in them too.

Due to the lower volume of steamed milk, the espresso flavours will be a lot stronger and richer than in the wet cappuccino. With the smaller amount of liquid milk added to the drink, there will also be less of that creamy dairy flavour overall. With the extra air added to the cappuccino while it is being stretched (making of the foam), the result can be very foamy, which keeps the espresso hot for longer.

After harvesting, coffee cherries go through milling. This removes the outer fruit as well as the parchment-like skin around the bean. The end result is called green coffee, and quality-control at this stage is vital. Our experts work closely with our coffee suppliers in every country of origin. It’s the only way to make sure the coffee we use lives up to the world-famous NESCAFÉ name.

Expert coffee tasters need to understand the subtle differences between coffees. How has the way the coffee was grown, milled and roasted affected the final flavour? Did the type of soil the tree was planted in make a difference? Or maybe the way it was watered and fed? Even the type of bags the beans have been stored in could change that final flavour.

In fact, many experts in the coffee-tasting profession use a book called the Sensory Lexicon. It’s a bit like an insider’s guide to the strength of the different flavours in coffee. It lists more than 100 different flavours, and they’re organised into groups such as:

• Floral, spices, sweet, cocoa
• Fruity, green/vegetative
• Roasted, cereal, nutty

There can be many flavours in each group. For example, the ‘sweet’ group of flavours includes molasses, maple syrup, brown sugar, caramelised, honey and vanilla.

Awakening the senses to quality
It takes many years of experience to become a respected coffee taster. To qualify as a professional taster, you’ll need to be an expert in ‘cupping’ – the technique for identifying the complex tastes and aromas in coffee. You’ll learn about:

• Le Nez du Café Aroma
  Appreciating the 36 basic scents of coffee
• Sensory skills
  Judging the strength of various tastes like sweet, sour and bitter.

It’s certainly a lot to take in! But this dedication to the craft of coffee tasting is what makes our coffee taste that little bit better. Whether you’re inspired to develop these skills to help you make a difference in your world, or if it’s just for the simple appreciation of a great cup of coffee, enjoy every sip of the journey with NESCAFÉ.