Welcome!

Hello and welcome to the very first edition of Brew and Review by Ethan Taylor and Joe Dodsley. We're thrilled to share our inaugural newsletter with you! If you've discovered us through our social media accounts, thank you for joining our coffee community.

This month, we've curated an exciting line-up of topics just for you:

• Discover our featured coffee review

• Explore this months local coffee spot in Manchester with our Coffee Shop Shoutout.

• Learn some intriguing French press tips to elevate your at-home brewing experience.

• Stay informed with the latest coffee news from around the world.

• Lastly, I will be discussing the origins of Coffee.

We hope you enjoy this edition and find inspiration for your next coffee adventure! Don't hesitate to share your thoughts and recommendations with us—we'd love to hear from you.

Stay tuned for more exciting content in future editions of Brew and Review. Thank you for being part of our coffee-loving community!

Union “Yayu Wild Forest” Review

Union Coffee is probably one of the most popular specialty coffee roasters in the UK, featuring on the shelves of supermarkets like Sainsbury's, Tesco, Waitrose, and more. They roast coffee to order when you purchase online, ensuring you always get the freshest coffee possible—a huge plus!

This month, I tried "Yayu Wild Forest," a medium roast and one of their most popular offerings. This single-origin coffee hails from the Yayu Forest in Ethiopia, one of the last and most important remaining mountain forest fragments for preserving wild Arabica Coffee populations.

Flavour Profile:

• Espresso: As an espresso, "Yayu Wild Forest" presents a soft citrus acidity upfront, a syrupy body, and notes of marzipan and dark chocolate. It leaves a long-lasting bourbon biscuit aftertaste that lingers pleasantly.

• Filter: When brewed as a filter coffee, it has a tea-like quality, feeling light on the tongue. The flavour opens with mild citrus-like acidity, displaying notes of kumquat, sweet shortcrust pastry, and brown sugar, and finishes with bittersweet roasted cocoa beans.

Sustainability and Sourcing: Union Coffee has been working with the Darwin Institute and the Royal Botanical Gardens, Kew, since 2015 to improve the quality of coffee and income for farmers in the Yayu region, enabling the preservation and study of this unique biosphere. Due to the limited high-quality yield from Yayu, they sometimes include up to 10% of beans from the Sidama region, where they have long-term partnerships. Despite this blend, Union is committed to returning to 100% Yayu-sourced coffee as soon as possible.

My Experience: I had very low expectations for this coffee going into it, being more of a fan of chocolatey flavours in coffee, but I was shocked. I found this coffee incredibly easy to dial in and it worked perfectly in every recipe I tried. As a straight espresso, it was vibrant and full-bodied. It mixed incredibly well with milk to make a latte to start my days. Here in England, we had a few hot days this month, so I made several iced lattes and shaken espressos as seen on our Instagram. It made some of the nicest iced lattes I've ever made; the bourbon and caramel flavours paired perfectly with all the syrups I used. My girlfriend even said it was the nicest iced latte she’d ever tried, "Even better than Starbucks."

Rating:

Being that this is the first month and I haven’t come up with a good rating system yet I am going to give this a strong 8/10, Can’t go too high on the first month can I? I went through 3 bags this month and It’ll be hard to beat but for June please recommend your favourites! I want to try coffee from all over, not just ones located here in the U.K! You can send your recommendations over to us on our Instagram @whtstudiocoffee

Fig + Sparrow

Fig + Sparrow is one of my personal favourites, located in the Northern Quarter of Manchester, you’ll be greeted by welcoming staff and the much loved aroma of Coffee.

Established in 2013. It’s rustic and popular. One of the best destinations in the north of England for ground beans. It serves a various single origin coffees through AeroPress, Chemex, and V60 filters and of course Espresso.

They also have a wide range of Teas and as my girlfriend said “one of the best Matcha Lattes” she’s tried.

I’ve never been disappointed by a coffee from here and the vibes of the interior are perfect for meeting up with friends or even settling down to do some work.

They also have a range of breakfasts and brunches to fill the stomach! So if you’re visiting Manchester be sure to check this place out!

Located at:

20 Oldham St, Manchester M1 1JA

French Press Tips

Here are 3 of the best tips I’ve got for improving the quality of your French press coffee

• Use Hot water, not boiling. You might have heard that using boiling water ‘burns’ the coffee grinds, but that’s not possible, however, hotter water extracts flavours out of coffee grinds quicker, so when you pour in freshly boiled water over the coffee grinds, it extracts the flavours much quicker, namely the bad ones, which leads to that overly bitter burnt flavour. So I suggest letting the kettle sit for a minute after boiling, this will lead to less over extraction and a tastier brew!

• Heat up your French press before brewing, just run your French press under the hot tap until its warm, this reduces temperature loss when the water gets poured in, leading to a more even temperature during brewing and once again a tastier coffee

• Stir the grounds immediately after pouring. Doing this ensures that all your coffee grounds are equally mixed and submerged. It helps with overall extraction and an easier plunge at the end!

That’s all the tips I have for you this month, tune in next month for even more tips.

We’d love to hear your favourite French press tips! Let us know on Instagram or simply reply to this email!

Coffee News

First up The Guardian claims that Americans are drinking less coffee!
The National Coffee Association's recent report reveals a thrilling uptick in daily coffee consumption, hitting a two-decade high! Yet, The Guardian, citing USDA data, paints a different picture, noting that coffee consumption peaked in 1946 and has been on a downward trend. So, who's right? The discrepancy lies in measurement methods: the NCA counts daily consumers, while the USDA measured yearly volume. Back in 1946, Americans guzzled 46.4 gallons of coffee annually, almost double the 2005 average. Experts suggest the rise of soft drinks and the shift to better-tasting, more concentrated coffee as reasons for the drop. But here's the exciting part—current trends show a significant rise in coffee love, hinting that we might soon rival those historic highs. Stay tuned, coffee enthusiasts!

Read the full article here: https://www.theguardian.com/food/article/2024/may/21/americans-drinking-less-coffee

Here in the UK “the £5 coffee is coming”
Coffee prices in the UK are soaring, with a large flat white in London now costing £5.19. Despite this, cafe owners aren’t getting rich; they face rising costs in beans, milk, utilities, and labour. Factors such as adverse weather in major coffee-producing countries, supply chain disruptions, and inflation have pushed up prices. Even with these hikes, many independent cafes struggle to stay profitable, while major chains increase prices without losing customers.

The high cost is changing consumer habits, making coffee purchases a luxury rather than a daily habit. Independent coffee shops, which rely on loyal customers and offer community spaces, are hit hardest. If prices continue to rise, the culture of visiting neighbourhood coffee shops may dwindle, leaving only chains to dominate the market.

Coffee's future in the UK is uncertain, but one thing is clear: the £5 coffee is here, and it’s reshaping the industry.

Read the full article here: https://www.theguardian.com/lifeandstyle/2024/apr/30/the-5-coffee-is-coming-but-should-we-swallow-it

Australians changing coffee with sound
Australian scientists have created a game-changing way to brew coffee using sound waves, producing a drink called ultrasonic coffee. Dr. Francisco Trujillo and his team at the University of New South Wales developed this method, which involves blasting ground coffee beans with ultrasonic waves to enhance flavor and caffeine extraction.

This process, known as acoustic cavitation, sends tiny shockwaves through the coffee, resulting in a rich, aromatic, and surprisingly smooth brew without the usual bitterness. The coffee, dark and thick like 90% dark chocolate, combines the fruity acidity of filter coffee with the robust body of espresso.

Originally, the equipment was too bulky and loud for everyday use, but now it fits neatly into a standard espresso machine. Coffee consultant Craig Hiron is working to bring this innovative technology to cafes and homes. Whether it becomes the new way to make cold brew or gets its own name like "Sonespresso," ultrasonic coffee promises a thrilling new experience for coffee lovers.
Read the full article here: www.theguardian.com/food/article/2024/may/29/ultrasonic-coffee-australia-scientists-unsw

Where did Coffee come from

Yemen or Ethiopia?

Ethiopia is widely considered to be the epicentre of where coffee came from. If you’ve ever googled “coffee history,” you will have come across the famous story of how coffee was founded in Ethiopia by Kaldi, an Ethiopian goat herder, around 800 AD.

While the legend of Kaldi is delightful and widely known, the true origins of coffee likely trace back to the Oromo people, a nomadic tribe in Ethiopia with a deep and ancient connection to the coffee plant. Historical evidence suggests that the Oromo people have been consuming coffee for centuries, long before the tales of Kaldi surfaced.

The Oromo people traditionally used coffee in various forms, not just as a beverage. They would crush the coffee cherries, mix them with fat, and form them into small balls that could be carried on long journeys as a source of energy. This practice highlights the ingenuity of the Oromo in harnessing the stimulating properties of coffee, well before it became a global phenomenon.

Moreover, the rich volcanic soils and favourable climate of Ethiopia's highlands provided the perfect conditions for the wild coffee plant, Coffee arabica, to thrive. These highlands, particularly the Kaffa region (from which the word "coffee" is believed to be derived), are considered the genetic heartland of the coffee plant. This region's natural environment fostered the growth of diverse coffee varieties, contributing to the rich flavours and complex profiles that Ethiopian coffee is renowned for today.

The cultural significance of coffee in Ethiopia extends beyond its consumption. Coffee ceremonies are a vital part of Ethiopian social and cultural life, symbolizing hospitality, respect, and community. These ceremonies, which involve the meticulous roasting, grinding, and brewing of coffee, are a time-honoured tradition passed down through generations, underscoring coffee's integral role in Ethiopian society.

In addition to the Oromo people, other Ethiopian communities have also played a crucial role in the domestication and spread of coffee. Their traditional knowledge and cultivation practices have preserved the biodiversity of coffee plants, ensuring a wide range of flavours and characteristics that are highly prized in the global coffee market.

Thus, while the enchanting legend of Kaldi and his energetic goats captures the imagination, the true story of coffee's origins is deeply rooted in the traditions and practices of Ethiopia's indigenous people. Their early use and cultivation of coffee laid the foundation for what would become one of the world's most beloved beverages, spreading from Ethiopia's highlands to Yemen, the Middle East, and eventually the entire world.

Or does coffee history begin in Yemen?

There are also a few well-known stories about Yemen’s contribution in the founding of coffee. The most famous legend from Yemen about coffee origins has a slight twist on the Ethiopian story.

A Yemenite Sufi mystic was traveling through Ethiopia on spiritual matters. He encountered some very energetic and enthusiastic birds that had been eating the fruit off a plant, which is now known as the coffee plant. Exhausted from his journey, he decided to try these berries for himself and he found that they produced an energetic state in him as well.

However, it’s largely believed that coffee beans were originally exported from Ethiopia to Yemen. Later, Yemeni traders brought coffee plants back to their homeland and began to grow them there.

The word quickly spread as it’s thought that coffee originated in Ethiopia, it’s also believed it made its way north, across the red sea into Yemen in the 15th Century. It then started to be grown here in the Yemeni district of Arabia, and by the 16th century it was known in Persia, Egypt, Syria, and Turkey.

It was immensely popular for its qualities to help improve alertness and wakefulness, allowing people to devote more time to spiritual matters and praying.

The world’s first coffee house was opened in Constantinople in 1475, now known as Istanbul. Coffee was drunk at home as part of the daily routine, as well as to show hospitality to guests. Outside of the home, people visited coffee houses to not only drink coffee but to engage in conversation, listen to music, watch performers, play chess, gossip and catch up on news. Without the modern technologies we have today, coffee houses quickly became the epicentre for exchanging and gaining information. They were often referred to as “Schools of the Wise.”

And with thousands of pilgrims visiting Mecca each year from all over the world, knowledge of this “wine of Araby,” which it quickly became referred to, began to spread.

In the ongoing debate over the origins of coffee, both Yemen and Ethiopia stake a claim to its discovery. While Ethiopia's Kaldi legend captivates with its tale of goats and mystical berries, Yemen's role as a pivotal hub in coffee's spread cannot be denied. Whether it's the hills of Yemen or the highlands of Ethiopia that hold the true origins, the story of coffee is a testament to the rich tapestry of human history and the global connections forged over a simple cup of brew.

RECIPES OF THE MONTH

Coconut iced latte 

Summer is approaching so most of our Coffee will be going cold. While most coffee-based summer drinks can be made vegan by changing the type of milk used, this coconut iced latte recipe is one of our favourites, and is enjoyed by everyone - even lovers of dairy!

You will need:

• Ice

• Coconut milk

• Vanilla essence or syrup

• 1-2 espresso shots (or equivalent)

• Optional: brown sugar or toasted coconut shavings

1. Fill a glass half full with ice, then pour in coconut milk to an inch below the rim. 

2. Pour in a shot of vanilla syrup or ½ teaspoon vanilla essence and stir.

3. Finally, add the espresso.

4. If you want to be fancy, you can add some frothed coconut milk (place ice and the milk in a bottle and shake till foamy) as a topping, and sprinkle on some brown sugar or coconut shavings.

Affogato

If you're feeling fancy, or like combining your coffee with your dessert, the affogato could be just what you are looking for. Yet another coffee creation to come out of Italy,  this drink can be found in many cafes or restaurants for an after-dinner treat.

The classic recipe calls for 1 or 2 shots of espresso, poured over vanilla ice cream (or chocolate ice cream, if you want a mocha variation). For a more luxurious drink, you can add whipped cream and caramel sauce to the top. If you don’t have access to an espresso machine, use a strong, short brew or filter coffee base instead.

Coffee breakfast smoothie

If you're looking for something more substantial (and dare we say it, healthy), look no further than the breakfast coffee smoothie. It may not be a natural pairing, but as this smoothie isn’t citrus based, it works well with the strong coffee flavour. 

While the exact ingredients are up to you, the best mix we have found includes:

• Greek plain yoghurt or milk  - yoghurt for a thicker drink, milk for a wetter one.

• 2 shots of espresso (or equivalent). 

• Oats. 

• Banana (frozen for an extra refreshing drink). 

How: cut the banana into pieces, place it into a blender, pour over the other ingredients and blend to the preferred consistency. Voila.

We’ve also seen people add peanut or almond butter, ice cream instead of milk, or vanilla essence/syrup if you want it a bit sweeter. Just don’t add citrus fruit if you are adding dairy too, as the acid can cause it to curdle!

A WORD FROM US!

This was our very first edition of Brew & Review Monthly! and we thank you for reading! We had planned on a few more sections, like a photograph of the month or maybe even another deep dive section like the History one but we decided to play it safe this month and focus on fewer sections!

We would greatly appreciate any feedback! and to suggest your favourite coffees for the coffee review check our Instagram story to submit!

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