The Coffee Drinker's Guide

In this episode we dig into the OG of coffee processing - AKA natural coffee. Find out how natural coffees are the comeback kid of the specialty coffee world and what sparked their renaissance when that world had - for good reason - moved on. Discover why naturals taste the way they do and pick up some brewing tips to get the best out of them. This week’s FACQ answers the pertinent question of -  given their name - are natural coffees better for you?Send me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

In this episode we are on a side quest to explore an intriguing little round coffee bean known as a peaberry or caracol. What is behind this coffee's name, is it in fact a ‘novelty coffee’ and is it worth the higher price it often commands? These questions and more will be answered along with this week’s FACQ: is peaberry coffee better than regular - or ‘normal’ - coffee? Listen to find out!Listen to the episode 'Why Acidity In Coffee Is A Good Thing!':On Apple PodcastsOn Spotify PodcastsSend me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

In a fact-packed episode we take a deep dive into the filter brewing method. Discover the herstory of filter brewing, why it’s the best way to taste the best quality coffee and practical tips to improve your filter brewing technique. If you've never brewed filter coffee before here’s a recipe to get you started:For a lighter bodied brew use 15.5g per 250ml cup; for a heavier bodied, more intense brew use 20g per 250ml cup. Heat the water to 90 degrees C/194 degrees F. Grind the coffee to a particle size similar to sand/white granulated sugar/Diamond Crystal salt. Use the filter paper recommended by the cone manufacturer. Pro tip: don’t let the grounds ‘dry out’ during the pour, or in other words, the water level should not drop below the level of the grounds during the brewing process until the last pour is draining into the cup.1/ Put the filter paper in the cone and the coffee grounds into the filter paper.2/ Pour a small amount of water to wet the grounds thoroughly but don’t fill the cone above half its height.3/ Wait for 30 seconds, then pour water into the cone, using a spiral motion from the centre of the cone to the outside, until the water level in the cone is at around 80% full.4/ Wait for 30 seconds from the point that you finish pouring then pour more water in, using the spiral motion, until the level is back up to around 80% full in the cone. 5/ After another 30 seconds check to see how full the cup is and visually eyeball how much is still in the cone with how much is required to fill the cup. If necessary add a little more water to the cone.6/ Leave the cone to drain fully on the cup. Ideally you only want to pour as much water into the cone as is needed to fill the cup. 7/ Enjoy!Send me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

Just about everyone knows coffee contains caffeine but how much do you know about the actual caffeine level of your daily brew? Listen to find out how brewing methods, coffee bean type and roast level all impact the caffeine content in your cup - and how to use this information to control your caffeine buzz!Listen to ‘Why your coffee is bitter and what to do about it’ On Apple Podcasts https://podcasts.apple.com/gb/podcast/the-coffee-drinkers-guide/id1730087339?i=1000651288570On Spotify https://open.spotify.com/episode/3DAbM9CDyAd0tKj0oHJmhh?si=HNGja6-8R3eahnK3BiUAgw&nd=1&dlsi=c674f65a9f954a3cSend me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

Welcome back to Season Four! Today we launch straight in with a deep dive into the crema on your espresso. Listen for the skinny on the ‘Stir it in or skim it off’ debate and how the crema’s appearance can tell you loads about your coffee before you even taste it. I’m also thrilled to announce that I have been nominated for the London Coffee Festival’s 2025 Influencer of the Year award. Update: voting has now closed. The winner will be announced at the London Coffee Festival at The Truman Brewery, London, UK on 18th May 2025. Watch this space!Send me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

In this very special bonus episode I am celebrating the launch of my new puzzle book “Wordsearch For The Coffee Curious’. Listen to find out about the puzzles I included in the book and why each puzzle comes with its own fascinating coffee fact. I also reveal why I felt compelled to create a coffee focussed puzzle book in the first place. If, like me, you like word search puzzles and you love coffee “Wordsearch For The Coffee Curious’ is where your daily word search fix meets your coffee obsession!Buy ‘Wordsearch For The Coffee Curious’ on Amazon:amazon.com,  amazon.co.uk,  amazon.de,  amazon.nl,  amazon.pl,  amazon.se,  amazon.co.jp,  amazon.ca,  amazon.com.au,  amazon.com.brMaking coffee breaks better, one wordsearch at a time!Send me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

The coffee in your cup takes quite the journey to get from growing on a bush in the subtropics to being served in your local cafe. In the final episode of Season Three we are celebrating the network of people who form the links in the coffee supply chain bringing your coffee from farm to cafe. This time we highlight the work at the consumer end of the chain by green bean buyers, roasters and baristas. In this week’s FACQ we discover who has the biggest influence on the coffee in your cup.I am also very excited to announce that I will shortly be releasing a puzzle book called ‘Wordsearch For The Coffee Curious’ to celebrate 25 years working in the coffee industry. Update on 14/02/25: My puzzlebook is now available to buy! Check out the Amazon links below.As the book is out in the world, the waitlist is now closed but if you'd like to hear future updates from the podcast and receive a free downloadable wordsearch that is not included in the book you can sign up here.Or copy and paste this link in your web browser:https://fierce-artisan-9425.kit.com/c34c96cf3fMaking coffee breaks better, one wordsearch at a time!If you missed it you can listen to the episode Miracle In A Cup here:Apple PodcastsSpotify PodcastsSend me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

By now, most people probably appreciate that to get coffee from the bush where it’s grown to your coffee mug involves a lot of manual work by many different people across the globe. But you may not be so aware of the various machines that are also involved in the process. So in this week’s episode we are shining the spotlight on some of the machines used to transform coffee cherries into the coffee you drink and how they can unexpectedly affect your coffee. This week’s FACQ offers advice on what to do if you are unlucky enough to come across hard evidence of one of these machines in your coffee bag.Send me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

Following on from last week’s episode about coffee habits, this week’s episode hones in on an important habit that we should all cultivate. This week’s FACQ tackles the knotty question of how often we should be doing it.Send me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

Happy New Year! New Year's resolutions are not for everyone and coffee habits are hard to break. But if you are feeling in a bit of a coffee rut this episode has some actionable tips to help nudge you out of it. This week’s FACQ highlights some unsuspected benefits of taking a fresh look at the coffee you buy. Send me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk