Daterra Coffee - Sustainability at the source

Daterra Coffee - Sustainability at the source

A common phrase known around the coffee world is the process of farm to cup, a big factor involved in this is the supply chain process. It’s easy to forget the lengthy process that allows us to sip a tasty coffee on our morning commute but there’s more to it than meets the eye.
Bruno de Souza

Travelling with the inimitable Bruno de Souza: Notes from Minas Gerais, Brazil

Its 2021 and we are all reminiscing about past travel experiences in the absence of the freedom to do so. Life has become so routine that its hard to remember life being different, so its a great pleasure to share some notes with you from a trip a seemingly way back in time now, especially as its very relevant to our coffee offering this year.
Exploring Low-Pressure Extraction: 9 Bar vs 6 Bar Espresso

Exploring Low-Pressure Extraction: 9 Bar vs 6 Bar Espresso

After hearing rumours within the speciality coffee industry that low pressure produces much more consistent and delicious espresso, we set out to uncover some of the science behind why this may be the case. Rather than relying upon anecdotal evidence, we had initially aimed to link taste, extraction theory and data to provide concrete justification for lowering your machine pressure from 9 bar to 6 bar. 

The Impact of Water Hardness and Solubility on Your Coffee

The Impact of Water Hardness and Solubility on Your Coffee

By Kieran Lamont

At Climpsons we’ve been spending some time looking at different water filtration options from high end reverse osmosis systems all the way down to our local London tap water, as well as a couple of popular bottled water options and filtering jugs to cater for the home user too. This research culminated in us hosting a public cupping to test 8 different waters with the same coffee to demonstrate the different ways that water can affect flavour. This blog post is about the considerations that went into our selection of each water and other implications that choosing specific waters can present. 

We approached it with three main requirements in mind: taste, cost and sustainability. The aim of our work was to be able to offer the home user affordable options for brewing as well as offering insight into the best style of filters for coffee shops, both from the perspective of quality and machine protection.

A Guide to Getting Started with SCA Coffee Training

A Guide to Getting Started with SCA Coffee Training

You may find yourself working behind a coffee bar and know how to make a good coffee but not much about why it is good? Or you may find yourself having no industry experience at all, but love coffee and want to learn the craft?


We caught up with Dan Dunne, Head of Training at Climpsons, to talk about the best way to approach formal coffee training. You may have seen Dan judging at SCA competitions, and if you are lucky you will have caught him after hours with a guitar in hand - rumour has it that he sold his soul to play the blues.

The Best Ways to Make Coffee at Home

The Best Ways to Make Coffee at Home

A good cup of coffee at home is an absolute necessity, whether you're just chilling out on a Sunday morning, or rushing out the house every other day of the week. Here’s our guide on the best home set ups for every need.
Memoirs of a Geisha: the Brewers Cup story

Memoirs of a Geisha: the Brewers Cup story

Our very own Stacey Barber competed in the UK Brewers Cup competition in May. She made it to the final 6! She puts her experience on paper with stories of the heats, some serious soul searching, the love of Geisha and tips for the budding barista! So, I have finally come back down to earth enough to actually be able to put pen to paper and share my incredible Brewers Cup experience.

Decaf: The Underdog?

Decaf: The Underdog?

Decaf: The Underdog? Maybe it’s time to give it a second crack. By Bernadette Lawler Ladies and gentlemen prepare to be astounded, I am here to en...