The Journal

Adding milk to espresso is a longstanding tradition, but there’s more depth to the pairing than meets the eye.

This is what happens when steamed milk meets espresso…

Rose Blake is the illustrator and artist behind our 2017 festive cup design. Rose constantly challenges the notion that illustrations cannot maintain meaning without words – and she’s done just that with this year’s Caffè Nero festive cup design.

There’s something different about our Cortado. It’s all in the detail of how we’ve recreated a classic and introduced it to our collection.

  This change in approach makes an important difference to the taste profile of the drink. A ristretto, meaning restricted, has a sweeter, richer flavour. An espresso’s more bitter. The ristretto maintains a sweeter taste thanks to a complex collection of over a thousand compounds that are responsible for the aroma of coffee. These compounds influences…

A refreshingly bitter sweet alternative to iced coffee. Try our espresso tonic recipe that’s just as good to drink as it is to stare at.

We’ve been working on a project this year in La Esmeralda, Nicaragua, with coffee farmers. Let us tell you some more.

Making great espresso is a skilled craft. Learn how, now.

Coffee is changing. It’s no longer simply black or white, and with or without sugar. As appreciation and understanding for what makes a great cup has developed, so has the temperature.