Coffee

A simple flat white from Greggs probably wasn’t the coffee I expected to still be thinking about days later. But it got me reflecting on something quietly happening across the hospitality industry: some of the best everyday coffees are no longer coming from traditional coffee shops. More and more, 'food first' businesses are recognising the power of a really good cuppa, not just as an add-on, but as part of the overall experience.

If I had a pound for every time I’ve heard that, I could probably retire. And that’s the irony, really, because for thousands of us, hospitality is the proper job.

The majority of coffee farmers are struggling to make a living and many children are forced to work in unsafe plantations. Coffee Kids works to protect the families running small coffee farms, ensuring they’re paid fairly, they have access to business support and guidance and children are provided with education.

Small, two-chambered moka pots grace many Italian… and Shetland stovetops, producing a full-bodied coffee with a deliciously dark and intense flavour. Although, it may seem simple in design, it really is a thing of ingenuity and has become a firm favourite over the last 90 years.