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Coffee is a wonderful stimulant that goes back to the 15th century. Indigenous to East Africa, someone with forethought bought it to Yemen where the seeds were cultivated and by just a century later, coffee had spread to Persia, Turkey, northern Africa and the Middle East. The wonderful association between spice and coffee has been about for a long time, taking its lead from chai – the fragrant and enticing spice and tea blend well known in India. The rather robust coffee that would have been brewed back in the 15th century would have needed the added aromatic flavours common to most drinkers’ diet at the time.

To this day, sweet cardamom, cinnamon, cloves and vanilla all work well with coffee, making it a wonderful way to end a meal that has featured some of the world’s spices.

Start with one cardamom pod per cup of coffee. Simply add to the French press or plunger when you make your coffee, that will be enough for infusion.

For a more traditional method, place 2 cardamom pods and a cinnamon quill with 20g of finely ground coffee and 240ml of water into a small pot. Carefully bring to just under a boil then take off the heat for 20 seconds before returning it to just under the boil again. Strain and serve.

This month we have Turkish coffee pots in store for just $20 each. Featuring an easy-pour handle and lip, these are ideal to use when you create your own spicy Turkish coffee blend.

This month we are also highlighting the amazing new single-origin organic fair trade blend from Kokako.