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This page is dedicated to those of us who love coffee and enjoy learning new things. From our roaster, “I learn something new each day, either during my roasting, from a new bean or from reading what someone else wrote - I do hope you’ll enjoy this section of our site.”

What is acidity in coffee and why is it a sought after characteristic? What is the difference between acidity and bitterness?

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The Barista Guidelines are designed to assist a new barista who is faced with a traditional, restaurant style espresso machine.

Extraction could be described as the drawing of flavour from the ground coffee bean into the water which we drink. Considering that coffee is approximately 98% water and/or milk, the ability to extract flavour from the ground coffee is essential to the process.

The Cutman & Hawk Roasters Reserve range presents coffee lovers with an opportunity to taste single origin speciality coffees as compared to blends. These are indeed superior coffees when compared one-on-one but do not be misled, blends (superior blends like ours) often present one with a more balanced coffee which ticks all the right boxes.  

The Slow Lane is a series of articles written by our roaster for the local Business chamber and other magazines. In addition to learning more about coffee, the series focuses on the enjoyment of coffee, where, who with and how to take a moment and relax.

As far as office, B&B or coffee shops go, ones first decision is whether to go a bean-to-cup automatic machine versus a traditional espresso machine. This decision was easy a few years back but now, since the advent of professional quality Jura automatic coffee machines, it is no longer that simple.

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Coffee tasting is not dissimilar to wine tasting. You can do this at home quite easily and have a lot of fun at the same time.

Hot or not? Most of us in South Africa grew up with instant coffee made from boiling water. We expect to do the same with our pure coffee and the many milk based drinks such as cappuccino. It doesn’t work that way.

Espresso used to be a way of life in Italy

The origins stem from Italian industrialists who wanted to get an extra bit of speed from there hungry workers. They needed a drink which could be prepared quickly - one which would boost production and effort out of somewhat tired workers, hence espresso.

Given an opportunity, our roaster might well try and ban pods and capsules “These are pollutants, each cup created another empty pod… do the maths, millions each day! What happens to these tell me? Over the longer term a bean-to-cup is cheaper, the coffee usually tastes better so why?”

Learn more about milk frothing and milk temperatures in this article by Alan Hawkins our chief roaster.