Good Arabica can feel like a luxury. Experienced coffee lovers know that exceptional flavour starts with quality beans, and that quality has a price. How can you identify Arabica among the many coffees on the market, and why does it often cost more than Robusta?
What is the best coffee for an espresso machine? How should it be prepared, roasted and ground? Why does grind size matter so much, and how does it help reveal the best in the beans? Here are some practical pointers for preparing coffee to brew.
Strong coffee with chocolate, whipped cream and a dusting of cinnamon or cocoa: that is Viennese-style coffee in a nutshell. There are many versions of the recipe. What might you be served in a Viennese café, and how is the drink prepared in Poland?
Losing excess weight is a demanding challenge that takes time and persistence. Green coffee is one of the drinks often discussed as a possible addition to a weight-management routine. What is behind that interest, and how does it relate to weight loss?
Turkish coffee is attracting more and more interest. Contrary to a common belief in Poland, it is not simply ground coffee covered with hot water in a cup. How is it really brewed, and what gives it its distinctive flavour? Here is a guide to preparing and serving it.
Coffee with chilli has real character: spicy, invigorating and warming, it is an appealing choice for a long, cold evening. Aromatic spices bring more than a new flavour to the cup. Chilli is also discussed in relation to heat production, appetite and metabolism. Why try this combination, and how should you prepare it?
Coffee that tastes wonderful, offers a wealth of aromas and is grown with care for the people behind it, in distant corners of the world. How is excellent organic coffee produced? Where do its flavour and aroma come from? And why do the principles of fair trade matter?
Italy is often said to have Europe's best coffee. Whether Italians themselves or visitors first spread that reputation is hard to say. Its appeal is usually linked with a long coffee-drinking tradition, the atmosphere of Italian cafés and, in particular, the country's famous stovetop coffee makers.
From 16 to 18 June 2015, Gothenburg in Sweden hosted Nordic World of Coffee under the patronage of the Speciality Coffee Association of Europe (SCAE). At the time, the association brought together around 3,000 members worldwide, representing major names in the coffee industry. Leading coffee professionals and enthusiasts gathered there for the event.
Drawing on many years of experience in coffee, we created EXCLUSIVE BLEND: our own combination of selected beans, strong and invigorating, with a distinctive character and wonderful aroma. It brings together the gentleness of Arabica and a little of Robusta's bitterness. Discover sweet forest-fruit notes, toasted almonds and a lightly smoky aroma.
Why does Cafe Borówka offer almost exclusively Arabica, even though it is demanding to grow and relatively expensive? Because we love it. High-quality beans from Ethiopia, Guatemala or Costa Rica can produce extraordinary coffee with a wonderful aroma. We want you to enjoy that flavour with us.
Alongside the beans' natural characteristics, roasting is crucial to coffee's flavour, aroma and perceived strength. What roast levels are there, and how do they change the cup? Does a light or dark roast contain more caffeine? And what is involved in roasting coffee at home?
Cardamom, often called the queen of spices, has many traditional uses in cooking and is especially well known as a coffee addition. It brings a distinctive flavour and a rich, spicy aroma. Coffee with cardamom is gently sweet in character, warming and invigorating. How can you make the most of this combination?
Textured milk is an important part of many coffee drinks, including cappuccino and caffè latte. Apart from the steam wand on an espresso machine, what can you use to create milk foam? And what should you remember if you want a smooth, pleasing result?
BIO, eco, organic and fair trade are terms you see increasingly often on coffee labels, in cafés and in specialist shops. What do they actually mean, and how does coffee carrying these descriptions differ from other beans?
On the way to work or university, during morning errands or while reading the paper, coffee to go has become increasingly familiar. You can stop at a café or bring your favourite aromatic — and importantly, hot — coffee from home. What should you carry it in to enjoy it at its best?
Hot cinnamon, caramel, ginger or vanilla coffee: which sounds most inviting on a cold autumn morning? Flavoured coffees are popular not only in cafés but also at home and in the office. What could be better than combining your favourite coffee with an appealing aroma? How are flavoured coffees made, and what are the ways to prepare them?
A quick milky coffee in a mug, or an espresso savoured from a delicate porcelain cup? We all have our little rituals. But what are the general conventions for serving coffee? Here is a short guide to choosing vessels for latte, espresso and cappuccino, along with a few points to remember for hot and iced drinks.
Centuries of coffee drinking have produced plenty of myths. Is coffee addictive, does it make you gain weight, and is it always bad for your health? Is caffeine found only in coffee, and should pregnant people avoid it entirely? Let us examine five familiar claims.
Flavoured coffees are becoming increasingly popular. It is easy to see why: a favourite aroma can be a lovely companion to good coffee. Vanilla is one of the most familiar choices. How can you prepare it, and how does a flavoured-bean coffee differ from one made with real vanilla?
Which coffee best clears the mind? As a Turkish saying has it, coffee should be black as hell, strong as death and sweet as love. But what do we mean by a truly strong coffee? Besides espresso, have you tried ristretto, Red Eye, Black Eye or Dead Eye?
Caffeine is one of the reasons millions of people around the world reach for another cup of coffee each day. Which coffee species contains more of it? Is coffee its only source? How much can you drink, and can a coffee habit lead to dependence? Here are some useful facts for coffee enthusiasts.
Silky and gentle in flavour, yet strong and richly milky: these apparent opposites meet in a flat white. Where did it come from? How can you prepare one, and what should this café favourite taste like?
Coffee has long had a place on European tables. Once associated with fashionable luxury and supposed health benefits, it is now an everyday pleasure for many people. A fragrant cup can feel like the beginning of a good day, and its aroma alone seems capable of tempting even a determined late sleeper out of bed.
Invigorating and refreshing in the heat, frappé can be enjoyed all year round and prepared with all kinds of additions. Think cold coffee, chilled milk, ice and a little sweetness. Here is a recipe for a refreshing coffee drink with an inviting foam.
It sounds simple: what could be difficult about combining coffee and milk? Yet creating a neatly layered drink takes a little practice. What makes a satisfying latte, and which beans should you choose for it? Here is our recipe for a layered milk coffee.
Milk, cream, cinnamon, cardamom, ice cream, flavoured syrups, rum and liqueurs: there are countless ways to vary a coffee. All you need is a little imagination and a sense of taste. Which additions are most popular, and how do they change the drink?
South American coffees are highly regarded by coffee enthusiasts. Brazil is the world's largest producer, while Colombia is famous for its high-quality Arabicas. What makes coffee from this region so popular, and which familiar styles are worth exploring?
Arabica and Robusta dominate world coffee production. Why are they so popular? How do they differ, where are they grown, and can you taste the difference? And which one contributes to the foam on an espresso?
Green coffee is attracting growing interest, especially in discussions about weight management and its plant compounds. What exactly is it, what form should you choose, and how do you prepare an infusion? Here is a practical introduction.