Fairtrade Machu Picchu Decaff Coffee - 200g - Cafedirect

You can source the finest, high-altitude Arabica seeds, invest in a precision burr grinder, and master your pour-over technique—but if you ignore your water, you are ignoring 98% of your cup. In the UK, our tap water is a chemical lottery. Whether you are brewing in a hard-water area like London or the South East, or a soft-water region like Scotland or Wales, the mineral composition of your water fundamentally dictates which flavours are extracted from the bean and which are left behind. The Chemistry of Extraction: It’s All About the Ions Coffee extraction isn't just about "washing" flavour off a bean; it is a complex chemical exchange. The minerals in your water act as "sticky" magnets that pull specific compounds out of the coffee grounds. 1. Magnesium: The Flavour Magnet Scientific studies (notably by chemist Christopher Hendon) have shown that magnesium is the hero of coffee water. Magnesium ions have a high "binding energy." They are particularly effective at pulling out the complex, fruity, and acidic compounds found in light-roast coffees. If your water is rich in magnesium, your coffee will likely taste vibrant and multi-dimensional. 2. Calcium: The Heavy Lifter Calcium also assists in extraction, but it is less "selective" than magnesium. While it helps build body and mouthfeel, too much calcium (common in the UK) can lead to a "chalky" or heavy sensation, often masking the delicate top notes of the coffee. 3. Bicarbonate: The Acid Buffer This is where the "Hard Water" problem really begins. Bicarbonate is a buffer; its biological job is to neutralise acid. While this is great for your pipes, it’s a disaster for coffee. High levels of bicarbonate (alkalinity) neutralise the natural phosphoric and citric acids in the coffee, leaving the brew tasting flat, bitter, and "ashy." The UK Coffee Map: A Tale of Two Taps The UK’s geology creates a massive disparity in how coffee tastes across the country. The Hard-Water South & East: If you live in London, East Anglia, or the South East, your water has likely filtered through limestone and chalk. It is high in calcium and bicarbonate. This water is "chemically full," meaning it has less "room" to pull flavours out of the coffee. The result? A cup that tastes dull, bitter, and lacks the bright acidity intended by the roaster. The Soft-Water North & West: In Scotland, Wales, and parts of Northern England, the water is much "purer" (low mineral content). While this sounds ideal, water that is too soft can be overly aggressive, leading to over-extraction and a sharp, metallic, or unpleasantly sour taste. Region Water Type Impact on Coffee London/South East Very Hard Flat, bitter, muted acidity, "earthy" Scotland/Wales Soft High acidity, potential for "sharpness" Midlands Variable Usually requires moderate filtration Why Light Roasts Suffer the Most This chemistry is particularly important for coffees like our Rawgorilla Organic Whole Beans. Because Rawgorilla is a light roast, it is prized for its tea-like clarity and notes of apricot and marzipan. These delicate flavours are the first to be destroyed by the high bicarbonate levels found in hard UK water. If you brew a light roast with unfiltered London tap water, the "buffer" will neutralise the blackcurrant and apricot notes, leaving you with a cup that tastes like plain, bitter "brown water." How to Fix Your Water Chemistry To reach the "scientific truth" of your beans, you must control your water. Here is the hierarchy of solutions: Ion-Exchange Filters: Standard jug filters can help, but look for ones specifically designed for coffee (like Peak Water or BWT) that exchange calcium for magnesium. The "Third Wave" Method: Some enthusiasts use distilled water and add back precise "sachets" of magnesium and calcium to create the perfect laboratory-grade brewing water. Specific Bottled Waters: In the UK, Ashbeck or Volvic are often used by professionals because their mineral content is closer to the "Speciality Coffee Association" (SCA) ideal than most tap water. Grounded in Science At Whole Foods Earth, we believe in transparency. Coffee isn't a mystery; it’s chemistry. By understanding the interaction between the minerals in your UK tap and the acids in your beans, you can finally stop fighting your water and start tasting the true potential of your coffee.

Suffering from a terrible hangover after Saturday night? Fermented foods like sauerkraut, kimchi and kombucha are the key to cure headaches and nausea related to hangovers. These incredibly nutritious and gut-friendly foods are among the most effective natural remedies that help you recover. If you partied hard the previous night and are now feeling dehydrated and craving a full English breakfast with a coffee latte or a large soft drink, think of a more healthy breakfast option with the addition of some fermented foods like sauerkraut, kimchi and drink a kombucha of kefir. These probiotic-rich foods will boost your digestive system health. They contain live bacteria which have a positive impact on the gut microbiome, something which can get damaged with excess alcohol consumption. Alcohol can be harmful to the gut. It disturbs the short-chain fatty acids, which are responsible for maintaining gut health by reducing inflammation and regulating immune function. In the body, the alcohol is converted into acetaldehyde and later into acetate, which then disturbs the short-chain fatty acids and causes hangover symptoms. Fermented foods keep the gut healthy and improve the intestinal barrier function, so it is less affected by alcohol. If you consume fermented foods after drinking, they will help you remove the alcohol from your body and reduce the hangover symptoms. A short-chain fatty acid known as butyrate which is found in some kombuchas, can help restore he ratio.

Food lovers aka foodies are those people who simply love to eat. They often love to cook and bake as well. But be aware, they won't eat anything. Foodies often focus on the best quality foods and the best cooking ingredients. So when you want to offer them a gift, let it be the best foods you can find. Foodies will appreciate a Christmas hamper filled with organic produce, vegetables and fruits, whole foods, organic nuts, fermented foods, quality condiments and pickles, organic olive oil and premium herbs and spices. What to add to a foodie Christmas hamper? Here's the list of products you can be assure, a food lover will love! Rare whole foods & grains Wild rice, freekeh, kasha Wholegrain pasta & noodles wholegrain pasta in different shapes, Italian pasta, Japanese noodles Organic oils & quality vinegars Organic olive oil is always great gift option for a foodie. The best organic olive oil available on the market are Greek olive oil and Portuguese olive oil. There are also some speciality rare oils such as pumpkin seed oil, hemp oil, avocado oil, sesame seed oil and peanut oil as well as a good quality Balsamic vinegar will make a perfect addition to a foodie hamper. Organic nuts Organic almonds, macadamia, pistachios, chestnuts, whole walnuts Organic dried fruits Medjoul dates, dried Mediterranean figs, dried apricots, organic prunes, sultanas Premium herbs and spices Organic herbs: organic oregano, organic Basil, organic rosemary, organic bay leaves, organic thyme, organic sage Organic spices: Ceylon cinnamon, cinnamon sticks, organic black pepper, star anise, cardamon, organic chilli, chilli flakes, Harissa paste, varieties of miso, green, red and yellow curry paste, tandoori Salt Pink Himalayan salt, Kala Namal - black salt, Sea salt, Flor de Sal Pickles and fermented foods Kimchi is many flavours, sauerkraut in different versions, beetroot pickles, cucumber pickles, kombucha Organic tea & coffee Matcha powder, organic roasted coffee beans, 100% Arabica coffee beans, organic green tea, organic Earl Grey, fruit infusions, hibiscus flour