Pixie Dust & Candy

Place: Cafe Ashton / Glasgow
Coffee: Talor & Jørgen / Ethiopia / Pixie Dust & Candy
Varietal: Heirloom, Illubabor Forest / Natural
Drink: Espresso
Roaster notes: Floral, lemongrass, ripe mango, hibiscus, guava, candied strawberries.

The coffee scene here in Glasgow is a fragile one isn’t it? There seems to only be a handful of baristas who have the knowledge, ability and interest to achieve truly high level modern coffee. Without them, coffee in Glasgow would just be really average.

So, Cafe Ashton then.

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Sidamo G1

Place: Hay Fever / Mong Kok, Hong Kong
Coffee: Hay Fever / Ethiopia / Sidamo G1
Varietal: Heirloom / Natural
Drink: Siphon brewed
Roaster notes: Raspberry, floral, chocolate.

“It’s clean. I’m getting red apple and redcurrant,” I said. “What notes do you get?”

“Drinking coffee is about relaxing,” the barista replied. “Stop worrying about what the tasting notes are supposed to be and just enjoy it.” And at that moment I knew that this guy was legit.

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Dimtu

Place: Hazel & Hershey / Central, Hong Kong
Coffee: Hazel & Hershey / Ethiopia / Sidamo / Dimtu
Varietal: Heirloom / Natural
Drink: Espresso
Roaster notes: Apricot, wild berries, green grape, black tea.

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Hazel & Hershey is exactly the kind of place I love to drink coffee in. It has all of the enthusiasm for coffee and none of the pretence. The entirety of one of its walls is lined with stuff for sale: coffee books, coffee equipment, coffee magazines, signed coffee mugs and… coffee. It was like a coffee nerd honeypot. The space itself is colourful, homely, and bright without being boringly clinical. It was surprisingly roomy inside but since I was drinking alone, there was only going to be one place for me to sit – the brew bar.

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Rocko Mountain Reserve

Place: Avenue / Great Western Road, Glasgow
Coffee: Avenue / Ethiopia / Yirgacheffe / Rocko Mountain Reserve
Varietal: Heirloom / Natural
Drink: Cafetiere brewed
Roaster notes: Ripe strawberry, milk chocolate, orange, floral.

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I was curious to taste this coffee brewed at the very place that it had been roasted. I had already enjoyed the incredible strawberry sweetness of this Ethiopian Yirgacheffe as made by my own amateur setup at home. It had already been one of my favourite beans of the year but now it was time for the pros to show me how it was done.

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