Specialty coffee has given coffee drinkers old and new an appreciation for single origin coffees. There’s a certain excitement reading the packaging of a freshly roasted bag of coffee, figuring out the country of origin, the name of the farm, and other details that provide a deeper sense of connection with the coffee and its origins. Single origin coffees aren’t just coffees that come from a single country, but even from a single farm or estate. It’s the coffee that’s pushed at the very front when talking about specialty coffee, but often forgotten in the discussion are the blends, which may not give off that same attraction to connoisseurs because of being a, well, blend. Starting off with single origin, a big part of its appeal is the aspect of uniqueness and individuality that it brings. A coffee from Colombia sourced from a specific region and a specific farmer provides not just traceability, but also a backstory to coffee drinkers about the way the coffees get to them. It’s often forgotten that a lot of the greatness of a coffee can be affected at the farm level, from processing techniques, consistency in weather, and the general care the farmer puts in taking care of the farm. Small or even micro lots provide even more curiosity to the excited coffee drinker when they find out that the coffee they’re having is not just a single origin coffee, but one that is limited because of the farm size and/or the harvest. As in most other things, the blends tend to be described as friendlier in terms of price and consistent in terms of flavour. Whether it’s in coffee or other beverages, there’s an expectation when a blend is made that it will always taste the same, which isn’t necessarily a bad thing. Blends are put together for a variety of reasons, like getting to highlight the best of different coffees, or helping to bring out a certain type of flavour profile. Often, cafés use blends for their espressos and milk-based beverages to ensure a consistently good cup, which is why oftentimes, blends are used for espressos, although they can be roasted to be for filter as well. To choose between single origin or blends will simply boil down to a matter of preference. There are people whose preference is really to just stick with single origin coffees and will continue to explore different origins, while others explore the different varieties of coffee out there. From a coffee drinker’s perspective, drinking a blend can provide a surefire coffee to look for on a consistent basis, since roasters would have an easier time ensuring consistency for a blend by making the necessary adjustments. There is a myriad of different kinds of blends, whether it’s a blend of different origins, a blend of different farms from a single country, or even a blend of the same coffee but processed in different ways. The single origin side, on the other hand, provides a coffee aficionado an opportunity to always explore and make attempts to try as many different coffees from as many different farms and origins as possible, looking to find those intricate notes and even making their own discoveries along the way. Words & by Ryan Uy (@thenameisrye)

The lovely thing about capsule coffee is the sheer simplicity of the format. Your morning coffee is ready in three easy steps: Turn the machine on, pop in a capsule, and press a button. And the past few years have been kind to the format. Well-sourced and well-roasted Specialty Coffee have made capsules less of a compromise, and more of a pleasant alternative to traditional, and often more complicated, ways of making coffee. Not everyone can put together a pourover coffee at 6 in the morning. Even less accessible from home is café-quality espresso, which requires more time and expensive equipment to effectively dial in. Today, however, is not about simplicity or convenience. Let’s open up some capsules and see if we can actually do better than our capsule machine! What’s Actually Inside Despite the “instant-ness” of the capsule format, allow us to preface by saying that these tiny sealed cups do not contain instant coffee, which are either spray or freeze-dried to be soluble in water. Capsules contain pure coffee, usually finely ground, to allow for efficient pressure-induced extraction of solubles in the grinds. To establish a baseline before the brewing experiments, we’ve opened up three capsules from four different roasters, representing a range of both Single Origin and blended coffee. (L-R) Colonna Coffee’s Foundation Short, April Coffee’s El Salvador San Antonio, Yardstick Coffee’s Lemon Cherry Bar What’s immediately apparent is the difference in colour of the grinds, reflecting different coffees and differences in roasting. We weighed the contents of each capsule, and they all fell between a range of 5 to 6 grams. What might not be as obvious in the picture are the differences in grind size. We used the rather unscientific way of feeling the particles between our fingers to rate the relative fineness of the grounds. From here, we assigned a brewing method to each capsule, to see if the coffee and the grind particle size could work for the intended application. Experiment 1: Colonna Coffee brewed as an Espresso Colonna’s offering felt like it was on the finer side, so we chose it for brewing on a commercial Espresso machine. We opened up four capsules to make 20g of coffee. The grounds were carefully dosed onto a portafilter, and distributed, tamped, and pulled. The goal was either a target of 40g of espresso, or a brew time of at least 25 seconds. Espresso from a Colonna capsule pulled on a La Marzocco Linea Result: We achieved neither. The shot flowed very quickly, yielding 70g in about 15 seconds – quicker than most capsule shots. The espresso did form a thin layer of crema, but the cup tasted thin and flat – a sign of under-extraction. Pulling this from a capsule machine, as intended, delivers a tastier cup. Experiment 2: April Coffee brewed as a Pourover While the other coffees felt like they were varying levels of fine, April Coffee’s El Salvador San Antonio felt significantly coarser. It was still finer than what we would use for pourover, but it felt like the best shot we had (pun intended). We opened up two capsules to give us 10 grams, going for less coffee to help the brewer fully drain all the water. The goal was a brew ratio of 1:15, and a total brew time of 2:30. Grinds from an April Coffee capsule, brewed on a Kalita Wave Result: Better than expected! The brewer did fully drain just a bit overtime, the wet grounds didn’t appear to be muddy, and the cup appears to have some clarity. A nice surprise was a small amount of bubbling on the first pour – typically a sign of fresh coffee. The capsule manufacturer must have done a good job preventing the pre-ground coffee from fully oxidising during the packing process. Our assumption about the grinds still being too fine for the method was accurate though – we experienced some hollowness and bitter flavours, a sure sign of over-extraction. A drinkable cup for sure, but we still prefer the brews direct from the capsule. Experiment 3: TCA House Blend brewed via full immersion Full immersion methods allow for the entire volume of water to brew the coffee all at once. The most common of these methods is a French Press, while another popular method is the Clever coffee dripper. The Clever resembles an oversized pourover cone, with a valve you can open to allow the brew to drip through. Similar to the second experiment, we tried both methods with a brew ratio of 1:15, and a total brew time of 4:00. We knew that none of the capsules had a grind particle size coarse enough for this method, but we wanted to be thorough! Left: French Press, Right: Clever Coffee Dripper Result: The grind particle size was indeed too fine. The french press had fine grinds in the cup, and the bottom was more sludgy than normal. The Clever had a hard time fully draining. Both cups were not very pleasant to drink. Experiment 4: Yardstick Coffee Snack brewed on a Capsule Machine As a bonus round, we decided to go back to the brewer that inspired this experiment. It seems that we can’t improve on the intended use of capsule coffee through other methods, so let’s focus on a variable that may improve our results instead. Earlier on, we noticed that majority of the capsules contained between 5 and 6 grams of coffee. What if we increase the dose? More coffee is better, right? A reusable capsule packed with Yardstick’s Lemon Cherry Bar We used an aftermarket reusable capsule for this experiment. To limit the effects of oxidation, we opened up the capsule and transferred the contents as quick as we could. It wasn’t easy, but after some tapping and tamping, we succeeded in filling the reusable capsule with 6.5 grams of the Yardstick coffee grounds – a full gram more than the original. Left: Yardstick’s Snack Capsule, pulled on a capsule machine, Right: Reusable capsule containing a higher dose of the same grounds The Result: The resulting shot from our experiment was very slow: about 10 grams of espresso in 25 seconds. The pump actually sounded like it was having a hard time, and we had to cut the shot prematurely. The shot had high intensity, but did not have balanced flavours. It was strong, sour, and quite salty. To compare, the standard Yardstick Snack Capsule pulls 30 grams of espresso in 25 seconds. We recommend sticking to the latter – it’s a brighter, sweeter, and fuller shot. Conclusion: If it ain’t broke... A traditional espresso might be more intense, and a freshly-made pourover, more aromatic. But coffee roasters have succeeded in preserving some of the origin and varietal characteristics of Specialty Coffee in a highly convenient format. This experiment may have failed to result in a tastier brew alternative to these pre-ground capsules, but it is telling of the importance of balancing coffee choice and roast profile, dose and grind particle size, and its synergy with existing technology that allows beautiful flavours to make it to your cup almost instantly. And that, we conclude, does not need fixing. Have you tried another way of opening up and brewing capsules? Do you have another brew method or variable in mind that you want to have us try? Let us know in the comments below! Words and Photos by: Jon Choi @theheadbean

Mother's Day is fast approaching and since we all have to stay at home, here are 3 fun activities that you and mom can do together. 1. Make Homemade Coffee Soap If you love the smell of coffee, then this is a fun weekend project. You'll only need a handful of ingredients which you may need to source before the weekend - goats milk melt and pour soap base, ground coffee, vanilla or coffee essence and a silicon mold. You can read more about it over here. 2. Learn Latte Art Basics The cool coffee folks of La Marzocco has prepared online classes recently about coffee making. If you have a machine with a milk frother/steam wand, you may be able to pour some hearts on your coffee this weekend. It's a steep learning curve and the kitchen is bound to be messy. But I guess, that's part of the fun. Check out their Latte Art Basics video here. 3. Join the #MorningMochaChallenge We've prepared a simple kit for you to whip up barista-style drinks with your mom. You can prepare a hot version or an iced version of your homemade mocha. Feel free to add in extra ingredients for extra style and taste points. (P.S. Submit your creations on Instagram to stand a chance to win more coffee capsules for your home.)

There’s nothing ancient nor reptilian about this week’s recipe – the Mocha Dinosaur is inspired by the ubiquitous Singaporean and Malaysian street beverage, popularly known as Milo Dinosaur. We’re improving that version by making a tasty mocha with high-quality coffee and chocolate as its base, then topping it with the malted chocolate milk powder that both kids and adults love! Can’t find Milo? Apparently, the stuff is widespread in most countries in Asia but not so much the West, so feel free to substitute what you have in your area! Brands like Ovaltine/Ovomaltine and chocolate-flavoured Horlicks come to mind. Ingredients: - 120g or ml espresso (brewed from 2 capsules)- 100ml Milk- 15g of a high-quality unsweetened cocoa powder- 30g sweetened condensed milk- half a cup of crushed ice (or 4 ice cubes)- 1 tbsp (or more) of Milo or chocolate malted milk equivalent Start by pulling two shots of espresso into a cup that can hold it with space to spare. Stir in the cocoa powder and sweetened condensed milk, then whisk and stir properly until the mocha base is well-combined. Allow this to cool down for a few minutes. Fill a 12oz glass with ice, then pour in the cooled mocha base. Finally, top with at least 1 tablespoon of Milo – but feel free to use more! Stick a straw in it and enjoy the nostalgic childhood rush that comes with this beverage! Words and image by @theheadbean Recommended Capsule: Foundation Long by Colonna Coffee

If coffee mixed with tea and non-dairy milk sounds like the furthest thing from tasty, this recipe will change your mind! Our Dairy-free Dirty Chai is vegan-friendly, but tastes nothing like a compromise, especially if you use quality ingredients! This week’s recommended capsule is the comforting House Blend from The Coffee Academics. We’ve opted for Macadamia milk because of its subtle nuttiness and largely transparent flavour profile, but feel free to substitute this with your favourite milk alternative. The finished cup is a treat, with a beautiful balance of coffee and warming spices. Ingredients: - 30g or ml espresso (brewed from 1 capsule)- 150ml Macadamia Milk (we used Milkadamia)- 20ml chai concentrate- 5g or 1 packet coconut sugar (omit if using a sweetened chai syrup)- powdered cinnamon for garnish Start by pulling a shot into a 6oz cup or mug. Add the chai concentrate and coconut sugar, then stir well into the espresso. Heat up the macadamia milk, either on the stovetop or microwave. We recommend stopping short of a simmer for the best flavour and milk texture. If you have a milk frother, use it to aerate the foam a little bit, which will enhance the drinking experience. Slowly pour the heated milk into the coffee and chai mix. Garnish with some cinnamon, and enjoy! Words and image by @theheadbean Recommended Capsule: House Blend by The Coffee Academics

‘Tis the season of eating, drinking, and merry-making! Out come the pine trees and candle holders, along with a festive table spread making its scheduled annual appearance. We especially enjoy nipping away at a holiday beverage with good company on said table, and there are few drinks more suited for the occasion than a luxurious Eggnog. Originally from Britain, this rich combination of cream, spice, raw eggs, and liquor is now enjoyed the world over with countless variations on the choice of spice, alcohol, or dairy equivalent. Our version today is inspired by the flavours of the Kigutha Kenya capsule from Roastworks Coffee Co. As an espresso, it reminds us of a fruitcake! Its sweet, fruity, almost-boozy flavour profile makes it the perfect base for our Espresso Eggnog, and take our word for it that you won’t miss the alcohol in this one (although we won’t judge if you sneak in half a shot of rum or brandy!). The eggnog mixture requires some prep in advance, but is quite simple to put together. Many folks find an issue with consuming raw eggs due to the threat of food-borne illnesses, so we’ll kick off the recipe with a pasteurisation guide! How to pasteurise your eggs: Pasteurising eggs is easiest with a sous vide or immersion circulator, so you’re in luck if you have one – simply follow the time and temperature rules. If not, we can jerry-rig together a similar setup using a sauce pan, a saucer that fits in the pan, and a thermometer. First, place the saucer in the pan. This will act as a heat shield for the eggs later on. Fill the saucepan with water, turn on your stove, and stick a thermometer in until it reads 60°C (140°F), which is our pasteurisation temperature. At this point, turn your stove to the lowest setting or flame level it will go, and slowly place the eggs in the pan, ensuring that each one is fully submerged. The temperature should not go beyond 61°C (142°F), or the eggs will cook! If it goes up too fast, pop in an ice cube to quickly stabilise the water. Hold the eggs at this temperature range for at least three minutes, and you’re done. You may refrigerate the pasteurised eggs for later use. Ingredients: Eggnog mix: 160g of heavy cream 480g of full cream milk 80g of white sugar 8 pasteurised eggs 1 tsp or 2.5g of grated nutmeg Start by whipping the eggs with a mixer or blender until frothy. We’re going for more sippable than thick for this version, so no need to aerate the eggs too much. Add the heavy cream, milk, sugar, and nutmeg and blend some more until the mixture looks thoroughly combined. Chill for at least two hours, but overnight is best for the flavours to meld nicely. This mix makes four servings, and will keep in the fridge for two days. Espresso Eggnog: 50g or ml espresso (brewed from two capsules) 240g eggnog mixture ice cubes (for shaking) grated nutmeg for garnish Pull two shots of espresso and place in either a boston or a three-piece shaker. Add the eggnog mixture and ice. Shake until cold, and strain into a 10oz glass, letting all the tasty foam out. Garnish with some additional nutmeg on top. Now, make some more for everyone at the table so you can all have a proper toast to the holidays! Recommended Capsule: Kigutha Kenya by Roastworks Coffee Co. Words & Photos by Jonathan Choi (@theheadbean)