Articles

Coffee cupping:A Basic introduction

This article is meant to be used as a basic introduction. There are no right or wrong ways of cupping, but this should help for the novice who wishes to enjoy the delights of origin coffee. The aim is to introduce you to what cupping is, why we cup, how we cup and some of the more commonly used terms and evaluation methods. People in the trade will have you believe that coffee cupping is a science, an exact art requiring a lot of expertise. To some extent this can be true, but this should not put off the enthusiast...

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Coffee production in El Salvador

One thing I’ve found bloging shows is that I’m a little bit obsessive. I’m not sure if this is a good thing or not but hey. I’ve spent the weekend searching through some files on the computer a little spring cleaning early and found the article below about my current obsession El Salvador coffee production. I remember the author saying I could share it with whomever I like, so I want to share it with you. Coffee Production in El Salvador Industry Structure There are close to 20,000 coffee producers in El Salvador. Small and medium-sized holdings of less than...

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How Has Bean Began

  I have always enjoyed coffee, and always been a little weird with it too. Not in a bad way, more in terms of quality and choice. I remember asking, as a seven or eight year old, for a filter machine for Christmas, and drinking filter coffee when no o­ne else in the house did. I recall enquiring if my mom would allow me to choose the coffee myself, then spending a long time carefully making a selection. I really don’t know where this desire came from, or why I liked coffee so much. There was a shop in Wolverhampton...

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How to make an Espresso blend

  I often get asked how we build espresso blends here at Has Bean. I wrote an article on the subject many moons ago though I think the process of blending has moved on a bit since then, so now seems like a good time for a re-write. The first part of the process to produce any blend takes place in the mind and on paper. Before any coffee is tasted or anything is brewed, it is crucial to have some aims and objectives for the coffee. These can be diverse aspirations or simply seeking specific flavours within the blend....

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Death of the Blend

I’ve been thinking about this for a while, and even more so recently; are we witnessing the death of the espresso blend? As specialty coffee industry gets better and better at spotting interesting and complex single estate single origin coffees and presenting them to the espresso community, I wonder if we are moving into a new world where blends take the back seat. This question has been brought to the fore by James Hoffmann winning the 2007 World Barista Championships (WBC) with single origin coffee. A couple of years prior to James’ victory, Troels Poulsen had used Daterra at the...

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