Journal

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A group of People Possession coffee cans: the Industrial Supply, single-origin and Abu cans behind, and the BPM, NBA, CAM, BAM and PFX blends with Essential Standards peach, berries and cherry in front.
People Possession coffee: a guide to the range, and where to start
People Possession name their coffees for the flavour first. How the range fits together, and which coffee to open first. Read more...
Five line drawings on a cream background showing experimental coffee fermentation methods: a sealed bag submerged in a river, fruit in a fermentation tank, a clock, a thermometer and a crossed-out water droplet.
Sunk in a river, sealed with wine yeast: what's actually happening inside our strangest coffees
A river in Sidama, a cold room in Quindío, wine yeast and a green apple in a honey ferment. Ten of the most unusual lots in our range, and what... Read more...
A dense mass of ripe red coffee cherries filling the frame.
How Coffee Is Processed: Why All Coffee Is Fermented — and What That Actually Means
Every bag you buy went through fermentation. Here's how to use that to buy better coffee. Read more...
Red coffee cherries on a branch in dappled light, with green leaves behind them.
What Is Geisha Coffee? The Variety That Changed Specialty Coffee
The variety that changed specialty coffee forever — what Geisha is, where it came from, and why it costs what it does. Read more...
Hands lifting cupping spoons from white bowls of dark coffee at a tasting table.
Competition Coffee Explained: SCA Scores, Best of Panama, and What the Numbers Actually Mean
What is a competition coffee? We explain SCA cupping scores, Best of Panama, Cup of Excellence, and what it actually means for the coffee in your cup. Read more...
A hand holding a white DAK Coffee Roasters bag.
Should you freeze your coffee beans?
The old rule was never to freeze coffee. Specialty practice has quietly reversed on that — done properly, the freezer is the best place to keep beans you're not drinking... Read more...
A gooseneck kettle pouring into a pour-over brewer set over glass carafes on a bar.
Brewing by coffee type: starting recipes, and why they differ
There's no single recipe that suits every coffee. Starting pour-over recipes for washed, natural, experimental and Gesha coffees, with what to change for each and why. Read more...
A white ceramic pour-over dripper with a bed of coffee blooming inside it.
Why your anaerobic and thermal shock coffees taste bitter (and how to brew them right)
Why heavily processed coffees taste bitter, and the low-temperature, gentle method for brewing them well. Read more...
A hand raking coffee across a raised drying bed.
The Experimental Processing Terms on Your Coffee Bag — and What They Actually Mean
Anaerobic. Co-fermented. Yeast assisted. The language on specialty coffee bags has changed dramatically in the last few years. Here's what's actually happening at the farm — and why it matters... Read more...
A red Manhattan Coffee Roasters bag and a white NOMAD decaf bag standing on a wooden table.
Decaf Doesn't Have to Be a Compromise
Specialty decaf has come a long way from the jar in your nan's cupboard. We look at two exceptional EA-process decafs — Manhattan's Ethiopian Kebena and Nomad's Colombian Chambakú —... Read more...
Rows of coffee trees planted across a steep green hillside.
A Guide to Colombian Coffee: Regions, Varieties, Processing and Flavour
Colombian coffee is one of the world’s most diverse coffee origins, ranging from clean, balanced washed lots to bright, fruit-forward and experimental specialty coffees. This guide explores Colombia’s key regions,... Read more...
A NOMAD Kenyan coffee bag printed F.KE.KATH beside a second white bag on a wooden table.
A Guide to Kenyan Coffee: Varieties, Grades and What to Expect in the Cup
Kenyan coffee has a reputation for being one of the most recognisable styles in specialty coffee. At its best, it can be bright, structured, juicy and intensely aromatic — the... Read more...
Two white NOMAD coffee bags with line-drawn figures on the front, on a wooden table against a green palm-leaf backdrop.
Pink Bourbon and Red Bourbon Coffee: What’s the Difference?
Pink Bourbon and Red Bourbon are two of specialty coffee’s most talked-about varieties, but processing plays just as big a role in how they taste. Read more...
Four small piles of roasted coffee beans in a row on a tan surface, running from dark to light.
Why Resting Coffee Matters More Than Most People Think
Fresh coffee is not always better coffee. From aggressive espresso extraction to coffees that only truly open weeks later, here’s why resting coffee matters more than most people realise. Read more...
A red pour-over dripper sitting on a glass carafe beside a gooseneck kettle.
How to Brew Better Filter Coffee at Home
A simple guide to brewing better filter coffee at home, covering grind size, ratios, water temperature and the small adjustments that make coffee taste cleaner, sweeter and more expressive. Read more...
Espresso extracting from an espresso machine's portafilter into a speckled ceramic cup.
What Is an Espresso Roast?
Understanding espresso roasts — from classic milk-friendly profiles to lighter modern espresso styles with brighter, more expressive flavours. Read more...
A cream NOMAD coffee bag printed E.ET.HAMB in orange, beside a white bag with a line-drawn figure, against a terracotta background.
A Guide to Ethiopian Coffee Beans
Ethiopian coffee is known for its bright acidity, floral notes and fruit-forward profiles, with natural coffees often showing distinctive flavours like blueberry and strawberry. Read more...