by Oliver McCrae | Jul 9, 2025 | Coffee
10 Genuinely Fun Coffee Facts You Probably Haven’t Heard
At Hessian Coffee, we love discovering the fascinating side of coffee, from how it grows to how it ends up in your cup. Sure, you may already know coffee fuels early mornings and late nights, but did you know it also sweats, pops like popcorn, and has been to space?
Here are 10 genuinely fun, and sometimes downright strange, facts about coffee to share with your fellow caffeine enthusiasts.
1. Coffee Beans Can “Sweat”
Freshly roasted coffee beans naturally release aromatic oils onto their surface. This is called coffee sweating, and it’s why your beans can look glossy. No need to panic—those glistening oils mean they’re fresh and brimming with flavour.
2. Caffeine Is a Plant’s Secret Weapon
Ever wondered why the coffee plant produces caffeine? It’s not just for your morning buzz. Caffeine evolved as a natural pesticide, paralyzing and poisoning insects that tried to snack on its leaves. Luckily, humans are a bit more resilient.
3. Decaf Coffee Isn’t Naturally Caffeine-Free
Decaf beans don’t grow that way. They’re processed with special methods—like soaking them in solvents or using supercritical CO2 extraction (which sounds like something out of science fiction). Fun fact: the removed caffeine often ends up in soft drinks.
4. Dark Roasts Don’t Have More Caffeine
Despite their bold taste, dark roasts actually contain slightly less caffeine by volume than lighter roasts. The longer roasting process burns off a bit of the caffeine. So if you’re chasing a bigger buzz, go for a lighter roast.
5. Coffee Cherries Are Edible—and Sweet
Coffee beans come from a bright red fruit called a coffee cherry. The pulp tastes like a mix of hibiscus and cherry. In ancient Ethiopia, people mixed the pulp with animal fat to create what might be history’s first energy bars.
6. Some Beans Are Processed by Birds
Move over civet coffee—Brazil has Jacú bird coffee, made from beans that wild Jacú birds eat and pass through their digestive system. The result? A rare, naturally processed coffee that sells for hundreds per pound. (Yes, seriously.)
7. Roasting Coffee Sounds Like Popcorn
When roasting, beans go through what’s called first crack—a loud popping that sounds just like popcorn—and sometimes a quieter second crack. If you roast past second crack, congratulations: you’ve made charcoal.
8. You Can Flash-Chill Coffee in 60 Seconds
Thanks to innovations like Snapchill, hot coffee can be chilled to icy temperatures in under a minute without dilution. Perfect for those who don’t want to wait hours for cold brew.
9. Professional Tasters Slurp—Loudly
In coffee cupping sessions, professionals use big spoons and slurp noisily to spread the coffee evenly over their palate. It may sound like bad manners, but it’s the best way to evaluate aroma and taste.
10. Astronauts Drink Coffee in Space
NASA invented a special capillary cup so astronauts could sip coffee without floating blobs. Before that, they had to drink it out of sealed bags—like sad space juice pouches. Now, they can enjoy real sips in zero gravity.
Whether you’re a casual sipper or a die-hard enthusiast, coffee is full of surprises. Next time you brew a cup, remember: you’re participating in a tradition that spans centuries, continents, and even outer space.
by Oliver McCrae | Jul 3, 2025 | Coffee
🌞 Chill Out This Summer: 10 Best Coffee Drinks to Keep You Cool
When the heat rises, there’s nothing better than a refreshing, ice-cold coffee to keep you caffeinated and energized. Whether you’re brewing at home, stocking your office with premium cold brew, or exploring new recipes, here are 10 delicious coffee drinks perfect for summer.
From classics like iced lattes to adventurous twists like espresso and tonic, there’s something here for every palate.
🧊 1. Iced Latte
A classic summer staple. Fresh espresso poured over ice and cold milk, customizable with your favourite syrups (vanilla, caramel, hazelnut) or milk alternatives (oat, almond, soy).
✅ Tip: Try a dash of cinnamon or honey syrup for extra flavour.
🧊 2. Espresso and Tonic
Light, bubbly, and incredibly refreshing. The bitterness of espresso pairs beautifully with the crispness of tonic water, creating a sophisticated drink that’s not overly creamy.
✅ Perfect for: Those who prefer a less milky, more effervescent coffee.
🧊 3. Cold Brew
Smooth, naturally sweet, and low in acidity, cold brew is brewed slowly in cold water for 12–24 hours. Serve over ice with milk, or simply black to appreciate its mellow taste.
✅ Bonus: It’s ideal for making in big batches to keep in the fridge.
🧊 4. Vietnamese Iced Coffee
A rich and creamy treat combining robust espresso (or strong drip coffee) with sweetened condensed milk, poured over ice.
✅ Taste: Bold, sweet, and slightly caramelized.
🧊 5. Affogato
Technically a dessert, but perfect for summer afternoons. A scoop of vanilla ice cream drenched in a shot of hot espresso.
✅ Tip: Swap vanilla for hazelnut gelato for a gourmet twist.
🧊 6. Iced Mocha
Chocolate lovers rejoice. Espresso, milk, and rich chocolate syrup over ice, topped with whipped cream if you’re feeling indulgent.
✅ Pro Tip: Use dark chocolate syrup for a more grown-up flavour.
🧊 7. Japanese-Style Iced Coffee
This method involves brewing hot coffee directly over ice. The result is a clean, crisp cup with bright acidity and a refreshing finish.
✅ Why it’s great: It preserves delicate flavours you’d lose with cold brew.
🧊 8. Coffee Smoothie
Blend chilled coffee with banana, ice, and a splash of milk for a nutritious and energizing drink. Great as a breakfast on the go.
✅ Variations: Add cocoa powder, nut butter, or protein powder.
🧊 9. Iced Caramel Macchiato
Layer cold milk and vanilla syrup over ice, pour in espresso, and finish with a drizzle of caramel sauce.
✅ Flavour: Sweet, layered, and perfect for an afternoon pick-me-up.
🧊 10. Caffè Shakerato
An Italian favourite. Freshly brewed espresso shaken vigorously with ice and a little sugar until frothy. Strain into a chilled glass for an elegant, refreshing treat.
✅ Pro Tip: Serve in a martini glass for extra style.
☕ Ready to Elevate Your Summer Coffee Game?
Whether you’re sourcing artisan coffee beans for home brewing or offering office coffee solutions through Hessian Vending, we’re here to keep you cool and caffeinated all season long.
👉 Explore Hessian Coffee
👉 Learn About Hessian Vending
by Oliver McCrae | Jul 1, 2025 | Coffee
🎶 Brewed Awakening: 5 Essential Coffee Songs to Enjoy with Your Cup
At Hessian Coffee, we believe great coffee isn’t just a beverage, it’s an experience. Whether you’re brewing artisan coffee beans at home or stocking your workplace with premium coffee, the right soundtrack makes every cup more satisfying.
Here are five of the best coffee-themed songs to energize your day.
☕ 1. “Black Coffee” – Ella Fitzgerald
A timeless jazz classic about the bittersweet comfort of black coffee. Ella’s velvety voice pairs perfectly with your favourite dark roast or specialty coffee.
📺 Watch:
☕ 2. “One More Cup of Coffee” – Bob Dylan
Haunting and poetic, this track from Dylan’s Desire album is ideal for reflective mornings over a freshly brewed cup.
📺 Watch:
☕ 3. “Coffee & TV” – Blur
A Britpop anthem with jangly guitars and an unforgettable animated milk carton. Quirky, nostalgic, and perfect with your gourmet coffee delivery.
📺 Watch:
☕ 4. “Coffee” – Sylvan Esso
Smooth, modern indie-electronic vibes for a laid-back coffee break or a moment to unwind in the office breakroom.
📺 Watch:
☕ 5. “Cup of Coffee” – Garbage
A beautifully melancholic ballad that pairs perfectly with a contemplative latte or a quiet afternoon espresso.
📺 Watch:
Bonus Tracks for Your Coffee Playlist
☕ Explore More with Hessian Coffee & Hessian Vending
Whether you’re sourcing specialty coffee beans for home brewing or breakroom coffee service to fuel your team, Hessian has you covered.
👉 Shop Artisan Coffee Beans
👉 Discover Office Coffee Solutions
Stay connected, stay caffeinated, and keep the music playing.
by niallmccrae4994 | Jun 6, 2023 | 2023, Coffee
An in-depth look at the process and its impact on taste.
Welcome, fellow coffee aficionados! Today, we’re embarking on an exciting journey into the heart of the coffee world, delving deep into the art of roasting. In this comprehensive guide, we’ll explore the intricate process of transforming humble green beans into aromatic and flavourful treasures, ready to be brewed into your morning cup.
We’ll examine the various stages of roasting, the impact of different roast profiles on the flavour and complexity of the final cup, and the delicate balance of science and artistry that defines this age-old craft. So, grab your favourite mug, get comfy, and join us as we unlock the secrets of coffee roasting.
What is Coffee Roasting?
Coffee roasting is the process of heating green coffee beans to a high temperature and then allowing them to develop their distinct characteristics. Coffee roasting is an integral step in producing the beloved cup of joe we know and love. It involves physical and chemical modifications to the beans that significantly influence flavour and aroma.
Basic steps
To guarantee consistent roasting results, it’s essential to properly prepare your beans and use a reliable roaster. Be sure the beans are uniform in size and colour – the more even these characteristics are, the smoother your roast will be.
Once your beans have roasted, it is essential to take them away from the heat and cool them quickly. There are several ways to do this, such as placing them on a cookie sheet or swishing them between two metal colanders. Doing so will allow the beans to cool quickly while also eliminating any chaff (the outer shell that was shed during roasting).
Another option is to spread your beans out on baking paper to protect the plastic coating from melting in the oven. While this method won’t remove as much chaff, it will allow you to keep your beans longer without exposing them to too much heat. Once your beans have cooled, store them in an airtight container until you’re ready to enjoy them. You can also freeze roasted coffee to extend its shelf life. However, keep in mind that freezing will not stop oxidation and thus may lose some of its flavour and aroma.
Quality, freshly roasted coffee is an irresistible treat for anyone. Not only does it start your day off right, but it will give you energy throughout the day as well. Once you understand the fundamentals of coffee roasting, you can experiment with various bean varieties and blends. With each new experience comes an increased appreciation for what makes each coffee unique in terms of body, acidity and aroma. The development stage is the most critical element in roasting your beans. Here, all chemical changes take place and it’s important to consider how long you want your beans to mature; this will determine their unique flavour profile.
Temperature
Roasting coffee beans at higher temperatures for extended periods causes a series of chemical reactions inside the bean that give it its distinctive flavour, aroma and texture. These include compounds produced during the Maillard reaction, Strecker degradation, pyrolysis and other processes – each contributing to unique aromas and tastes.
The roasting process is designed to regulate the development of volatile compounds to achieve desired flavour, aroma and texture. In particular, roasting time and temperature must be adjusted for chemical reactions to take place without burning the beans. The caramelisation of sugars in coffee beans occurs at various temperatures and rates.
The Maillard reaction occurs when melanoidin, or caramel-like compounds, are produced. These melanoidins give roast coffee its caramel-like taste and contribute to the browning of the bean. Their quantity and degree may differ depending on what kind of coffee is being roasted. Other chemical transformations that take place during roasting include the formation of coffee phenols, which impart a rich, sweet and acidic flavour to roasted coffee.
Time
Roasting time is an integral factor in coffee roasting that can significantly influence its flavour. Some beans benefit from longer roasts to maintain sweetness, while others require a shorter roast to retain acidity. Lighter roasts are typically roasted between 350°F-400°F (177°C-204°C) for around 10 minutes, while medium roasts require closer to 15 minutes above 400°F.
As the beans roast, they undergo an endothermic reaction – meaning they absorb energy. As the temperature increases, however, they will switch into an exothermic reaction and release this stored energy; this explains why they will crack and pop during the first few minutes after roasting. They will also expand and release a lot of moisture in the form of steam, giving off an unpleasant odour – like wet hay. As the beans continue to warm, their colours will darken and become marled in appearance due to the Maillard reaction which is beginning to alter the flavour of the bean.
Now is an ideal time to stir your beans, as this will help maintain an even temperature throughout the entire batch and guarantee all beans have received equal exposure to heat. At this stage, the bean’s heat is slowly breaking down its sugars and caramelizing them. This process gives coffee its distinctive nuttiness, chocolaty aroma, and thick and rich body.
Once roasting is complete, beans should be placed on a cooling tray to allow them to cool. As beans tend to lose much of their moisture during this process, it’s critical that you quickly cool them below 40°F or else you may damage their flavour and aroma.
Once cooling has completed, you can brew and enjoy your freshly roasted coffee. For optimal flavour development, give the beans a day or so to cool before tasting them for yourself. When you’re ready to enjoy your coffee, try adding a dash of milk and sugar or honey for an added layer of flavour. This will bring out the best in each sip.
Variations
The roasting process is an intricate series of steps that can significantly affect the flavour of your cup. Moreover, depending on how much coffee is roasted during each stage, different levels of caffeine may be present in each cup.
Air temperature and humidity are two important variables that can influence the roasting process, helping to create a consistent flavour while also preserving the aroma and body of the coffee. Another factor that can influence the roasting process is the origin of the green coffee bean. Some regions may have a preference for certain roasts or even have specific preparation techniques that affect their overall flavour. In addition to air temperature and humidity, green beans’ moisture content plays a significant role in how they will roast. To combat this, he typically uses less heat during wintertime since dry air causes them to lose moisture quickly and roast too quickly.
A reliable storage system is key for keeping freshly roasted coffee fresh and flavourful, preserving its aroma, colour, and caffeine concentration for optimal taste. When stored properly, coffee can retain these aromatics up to weeks or even months after roasting. Therefore, it’s essential to taste and record every batch of coffee you roast so that you can adjust your method according to the results. This should be an ongoing process; over time, this will help you become an even better roaster by honing your machine and improving your technique.
When storing your roasted coffee, one final factor to consider is the type of container. An opaque, airtight container helps preserve the flavour and aroma of roasted coffee for extended storage. Although roasting coffee requires different temperatures, it’s always beneficial to store your green beans in a dark place that is neither too hot nor cold. Doing this helps preserve the roasted flavour so customers can enjoy their coffee at its peak enjoyment.
In conclusion, our exploration into the art of roasting has revealed the intricate dance of heat, time, and skill required to transform raw coffee beans into the perfect cup of bliss. We’ve delved into the science behind the process, unravelled the complexities of roast profiles, and gained a newfound appreciation for the expertise and finesse of master roasters.
As we savour our next brew, let’s take a moment to ponder the myriad of factors that contribute to its unique taste, and acknowledge the incredible journey each bean has undergone to grace our palates. May this knowledge deepen our connection to our beloved beverage, and inspire us to continue exploring the captivating world of coffee. Cheers to the endless pursuit of the perfect roast, and to the passion and dedication that unites coffee enthusiasts across the globe!
#CoffeeRoasting #ArtOfCoffee #CoffeeLovers #HomeRoasting #CoffeeEducation
Try our variety of beans at Hessian Coffee
by niallmccrae4994 | May 17, 2021 | Coffee
I heard someone during the week ask for a “large skimmed, extra wet, extra hot latte”. What the hell is that I asked the barista once the lady had been served. She told me “I gave her a hot latte”. I did chuckle but it got me thinking about what it was that the customer was really looking for.
Breaking down the drink, firstly the milk element – All mammals produce milk as a means of nutrition for the young. Around 87% of milk is water. Then it’s made up of proteins, fats, carbohydrates, vitamins and minerals. Milk for our daily coffees generally comes from cows, although these days a wide choice is available depending on requirement and health. It doesn’t even have to be milk as we know it as alternatives are available. The customer requested skimmed milk. This is done by separating the fat content out by spinning in what’s called a centrifugal separator. The remaining liquid contains an average of only 0.1% fat content once it’s spun through this process. Compare this to whole or full fat milk which contains 3.5% fats.
Latte Stage 2
Second part of the lady’s drink choice – Extra Wet? Ever wondered what this is all about? Wet and Dry are terms describing how much foam is present in the drink and as far as I’m aware only relevant to cappuccinos and introduced by the Americans.
“Wet” has more milk and less foam than a “dry” beverage that will contain pretty much all foam. Extra Wet I am struggling with so assuming she wanted a large cup of hot semi skimmed milk!
Finally, she wanted it extra hot. I can only guess she had a long drive ahead of her and wanted to give the drink to someone else when she arrived! Burnt milk smells bad and tastes bad. To get the best from the espresso the milk really should be at 70 degrees Celsius allowing the proteins and sweetness to enhance the espresso and allow good foam to form for a great end result.
Final stages
The take-away cup was full to over flowing, the lady then added a couple of sugar to it. This I found ironic! She gave the steaming liquid a stir, put a lid on it, grabbed a sleeve to ensure she did not blister her hand and off she went. Most bizarre!
It’s all subjective and the customer is always right apparently. I can understand why the barista gave her a latte. Did the customer know what she wanted or was it the barista knowing the customers needs better?
Whether its Almond, Coconut, Rice, Semi, Full fat, Skimmed, cow, goat or any other mammal! Without milk the world would be without large skimmed, extra wet, extra hot latte’s and without quirky customers keeping the industry alive.
I ordered a cup of tea!
by niallmccrae4994 | Dec 11, 2018 | Coffee
As we approach the end 2018 its time to reflect a little on the year that was! The reflection of focus for us is what worked well. Those things that we need to continue doing, and then what needs to change as a business going forwards. This got me thinking on personal stuff as well, so here goes, a wee summary on the last 12 months.
Time certainly fly’s. It feels like just last week when we were sitting in the cold office in January looking forward to the year ahead. Both our families had grown at Christmas with the addition of 3 cats (myself with Paddy and Murphy, Niall with Mittens). We found most of the conversations were around how silly it was having kittens. January was naturally quite as the world got back to the hum drum of life post the festivities. We did however welcome a couple of new customers. Plus we launched our retail tins into a high street convenience store which was amazing!
We are both involved at the local rugby club with coaching and developing young players. We have no let up on this with training and fixtures continuing on Sunday morning in minus temperatures. As we started to thaw out into February, 2017 became a distant memory. Business began to get back to some sense of normality as it does this time of year.
We entered 2 of our espresso coffees, Espresso Reserve and for a second year our Bourbon Select, into the “Great Taste Awards 2018”. We delivered coffee training sessions and began work on updating the website and producing product brochures. The cats were still a talking point throughout this time.
Business in March and April
Business in March continued to grow both via our lovely customers organically and new business coming on board. We did unfortunately lose one customer at this time. We are not sure why as we provided the same customer service we do to all our customers.
Products were delivered on the same day when they had forgotten to order. Or the very next day as standard without charge. We provided appropriate free training as and when required, including out of business hours. Responded same day to adjust the grinder on a number of occasions after it had been tampered with to the point of no-return. Offered all the products needed to run the operation and all maintenance when needed. So hey ho, there is only so much we can do and we felt we did our best.
April was again a positive month with a few trade shows to visit. Customers were supported with mystery shopper visits. The end of rugby season arrived. We introduced our coffee bags into the hotel bedroom market. We also introduced Matcha tea and a granulated milk product for the bean to cup machines. All this whist continuing with all the other day to day stuff.
May through to August
The month of May came and went fast. But we did enjoy a Novus tea tasting masterclass with a couple of our customers. We also enjoyed tasting a range of the teas over ice ahead of the summer. June, July & August always seems to be a bit hit and miss in our business, Whilst 9 weeks of sunshine and no rain is delightful to be out and about in, it does effect the hot drinks market. This being said a couple of Conti coffee machines were purchased for new store openings. We introduced a new bean to cup machine into our range and picked up a nice little customer close to the office. Let not forget how we were awarded Great Taste awards for a couple of our coffees, all is good.
A few Hiccups
Unfortunately, in July my two cats became one. Murphy lost his brother which was a real shame and the kids and wife were understandably upset, I fell off a ladder cracking ribs, damaging wrists, knees and face so summer personally was an adventure. Luckily both families did manage a holiday away. Come September the schools are back, the holidays are over. My middle child was starting year 7, big boy school. Then we were back to rugby coaching.
We settled down with some new business that had been bubbling over the summer. Some good sales from existing customers come through. We lost a close friend and one of my rugby coaches which was/is rubbish. October and November is the months when the weather changes. Warmer drinks are being ordered and the hot chocolate sales increase. Christmas shopping starts, black Friday deals and a customer returned from18 months ago. This was great news for us as they were not receiving the levels of service we provide which is wonderful to know. So here we are in December already.
The end is near
2018 has been a good year for developing relationships and working with our wonderful customers, which we are lucky to have. It is always a bonus securing new customers. We are already lining up potential opportunities for the early part of 2019. Plus a potential great partnership with some exiting products to look out for. We are really proud of what we are doing and achieving at Hessian Coffee in 2018 and our continued growth.
Thank you all, Have a great Christmas and all the best for a prosperous and healthy 2019.
Neil.
