Roughly 60% of the worlds coffee beans are Arabica beans and 40% Robusta, with a few other niche beans as well. But what’s the difference and which is best? Read on for our views on these very different beans.

One of the main bi-products of making a coffee are used grinds. Seems a shame to just put them in the bin. We’ve been thinking of some innovative uses and we’d love to hear your ideas to.

Is making the perfect espresso and art or science? We think it’s a bit of both, but it’s certainly a skill. There is a little more to being a Barista than pushing a button. Here’s some hints and tips.