Coffee Pods

Coffee pods offer a fast and convenient way of making coffee; a pre-portioned, tamped serving of ground coffee enclosed in a capsule that is discarded when used. There are many different designs of coffee pods, from Nespresso® to Dualit to Café Pod and not all will preserve and produce quality espresso in the same way. Coffee pods are widely available as recyclable aluminium pods, compostable pods or plastic pods. Capsules are mess-free, fast and convenient; ideal if you don't want to spend a lot of time making coffee. However, capsules can only be used in a coffee machine that is compatible.

ESE Pods

ESE Pods (Easy Serve Espresso Pods) are an alternative to grinding your own beans to make an espresso. ESE pods are typically 44mm and contain 7g of pre-dosed, tamped and ground coffee for use in a non-grinding coffee machine. ESE Pods are enveloped in filter paper designed to preserve the coffee's distinctive flavours and characteristics. To make a coffee the ESE Pod is simply placed in in a portafilter, which is compatible with ESE Pods, and brewed in your coffee machine. ESE Pods can be purchased from supermarkets, specialist coffee shops and various online retailers.

Coffee Bags

Coffee Bags are essentially used in the same way as a tea bag. The bags are filled with ground and roasted coffee and can be brewed directly into a mug. Each bag holds an individual serving of coffee to make one drink and can generally be brewed within a few minutes. No coffee machine is required to use a coffee bag, only a kettle.

One Cup Filters

One Cup Filters are a quick and easy way to make a filter coffee at home. The only equipment needed to brew in this way is a kettle. A Pour Over Kettle will help gain an accurate pour and precise brewing temperature however, any standard kettle will also do the trick. Coffee filters come individually wrapped and the filter arms sit neatly over the side of your favourite mug ready for you to pour over freshly boiled water. The design allows the water to drip slowly through the coffee grounds, extracting the full-bodied flavour of the coffee.

Central America

Well balanced, smooth flavours with fruit-like characteristics. Generally few extremes in acidity or bitterness so a good choice for those drinking coffee for the first time.

South America

Even, well rounded taste with moderate acidity and sweetness. Known for chocolate and nut notes. Taste is best when given a mild to medium roast only, to retain the light flavour characteristics.

Africa & the Middle East

These countries produce a more medium bodied bean. Known taste characteristics are spice, chocolate, wine and fruit-like acidity. The best flavour is achieved with a medium to medium-dark roast to balance the contrasting flavours.

Far East & Pacific Islands

Heavy bodied with low acidity. These beans produce hearty and earthy flavours with some bitterness. They do well with a dark roast, to preserve the smooth undertones. Monsooned Malabar is a process applied to coffee beans grown in the Malabar Coast of Karnataka and Kerala in India. When harvested, the coffee beans are then exposed to the monsoon rain and winds that occur in the area between June and September. The process removes acidity and gives the bean a sweet, mellow flavour. Coffee beans grown in this location have a unique taste and is a popular choice in coffee pod ranges; Dualit and Nespresso, for example, have a Monsoon Malabar coffee pod in their current ranges.

The time and temperature of the roast is what determines the flavours and aromas that are created. Generally speaking, the beans grow and darken the longer they are roasted, giving more intense flavours. A dark roast has a greater effect on flavour, as the bean reaches a higher temperature. Any acidity is usually eradicated and beans take on bitter notes. This roast also retains the least amount of caffeine in the bean. A shorter, lighter roast keeps more of the geographic characteristics of the bean and brings out sweeter, more acidic flavours.