Artisan Coffee School

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Artisan Coffee School – The Blog


The Modern Approach to Coffee Fermentation

When you start your journey with coffee you learn about the natural (dry) and washed (wet) process. It’s the first time when on the cupping table you try to describe the sweetness, body and acidity of the coffee. With time, you start to realise that there are a lot of inconsistencies in traditional processing techniques. […]



Coffee knowledge is a powerful tool that us as coffee professionals use in our day to day lives. The levels of the coffee industry are rising and consumers expect the barista to have a good understanding of the product they are selling. Recently we were contacted by a Qatar based company called Makeal, who sells […]

The Artisan Journey


Systemise it

People who are about to embark on the adventure of starting up their own coffee shop often ask us what is the one bit of advice we would give them. Whilst there are lots of aspects that are vital and success is obviously not just down to one particular point, there is one thing we […]


Festive times

As we’ve just had our relaxing Easter break, we thought we’d share some of our experiences in trying to adapt our offering to a holiday such as Christmas and Easter as well as trying to cater for the general seasons. Over the years, we’ve tried most things at Artisan and had spectacular failures, as well […]