If the London Coffee Festival highlighted anything, it’s that coffee, and by that I mean good quality, artisan coffee, is now mainstream. According to an LCF press release, over 22000 people attended the four days of the festival and queues around the block and a ticket sell-out were testament to both the enduring and growing appeal of coffee.

Mission Coffeeworks were only one of a number of great roasters at the LCF.

Mission Coffee Works were only one of a number of great roasters at the LCF.

With the focus on days three and four of the festival on consumers rather than trade business, I made my way to the stand run by Make Decent Coffee and spoke to their head, Phil Smith. Make Decent Coffee is the militant wing of UCC, a large coffee corporation that sells mostly at trade level to companies and the hospitality industry. MDC is their consumer-level group that seeks to engage with the home coffee consumer, both for retail but also, crucially, to help them improve their coffee-making skills.

Phil told me that the crux of Make Decent Coffee’s mission is “taking the mystique out of coffee”, specifically “changing people’s habits around instant coffee”. The stress is on education, but in “a nice way”. Engagement with customers takes place at their level, not assuming any kind of pre-existing coffee knowledge or background, stripping out confusing terminology, so that a farm is a farm and not a finca. This allows customers to learn about coffee without the barriers to entry that required knowledge might present.

MDC roast their coffee with Andronicus in Corby, Northamptonshire, and sell direct to customers online. They don’t yet offer a subscription service as it is felt that the opportunity to choose and experiment is more useful and interesting to coffee neophytes.

An event like the London Coffee Festival is, according to Phil, crucial, not only as an opportunity to sell the brand and its philosophy, but also “to get a feel for the customers and feedback about what they want”. MDC are looking to get involved in events outside of London too, bringing their mission of making great coffee available to all through education and help more widely available.

The V60, my preferred method of home-brewing.

The V60, my preferred method of home-brewing.

In a field where knowledge is crucial and where discrete and complex terminology can leave consumers feeling alienated, MDC are at the vanguard of breaking down barriers to having great coffee at home. For me, it is a great approach, one mirrored by the best coffee shops such as Sharps x DunneFrankowski, who place a similar premium on the educational and engagement aspect of serving customers. Buying great coffee is no longer the issue, and with people like MDC and Dunne and Frankowski inspiring coffee consumers as they help them learn, making great coffee is getting easier too. You could buy a good coffee machine, of course, but there are some alternatives for those who prefer to home brew.

I was lucky enough to get behind the MDC bar at the London Coffee Festival too and chat to Matt and Craig, who showed me how to make French Press and V60 coffee easily and better than I was previously managing. Here are their tips:

French Press:

For three cups, use 45g of fresh, roughly ground coffee and 750g of water. For two cups, use 30g and 500g of water. Always weigh out your coffee pre-grind, and then put the press on a zeroed set of scales to get everything just so. Assuming you are going for two cups, warm the press first with just boiled water, and then tip it out. Add the 30g of coffee and then add 100g of water, pouring against the side of the press rather than directly onto the coffee. This agitates the coffee without scalding it, allowing it to infuse and setting off some of the gases trapped in the coffee. Give the coffee a bit of a stir, and then slowly pour in the remaining 400g of water, again onto the side of the press rather than directly onto the coffee and water mix. When all the water is in, use a spoon to scoop out the ground coffee that has risen to the top. This prevents the coffee from becoming too oily or bitter. Once you’ve done that, push the press bit down slowly. And boom, you have better coffee! The key tricks are weighing, not pouring the water directly onto the grinds, and scooping out what rises.

The MDC crew chatting to coffee lovers.

The MDC crew chatting to coffee lovers.


For the V60, weighing is again of crucial importance. Use 32g of medium to fine ground coffee for 500ml of water, which would be enough for two cups. Wet the filter first, which removes the bleach taste which can cling to some paper filters and heats the cup or server the coffee is going to sit in. Add the coffee to the centre of the filter paper, having discarded the water you used to wet the paper and warm the cup. Make an indentation in the centre of the pile of coffee and pour, slowly, 50g of water into it, making sure the water is at least 30 seconds off the boil. Ideally, use a pourer rather than water straight from the kettle, as it takes the edge off the temperature and allows for a more direct pour. Then agitate the water and coffee mix gently, which again allows some of the gases to escape. You’ll see the bubbling and crowning of the gases as white bubbling when this happens. Once done, gently and slowly pour in the remaining 450g of water in a circular motion around the edges of the mound of grounds. Remember, an even soaking makes for an even extraction, which is what you’re aiming for. This should take a couple of minutes and, at the end of the process, you’ll have beautiful, fresh coffee.

And that’s how simple it is. I hope you’ve found that useful. My thanks to Phil and the team at MDC and the folks at the London Coffee Festival.

Make Decent Coffee’s website can be found here and they are on Twitter too.

Mission Coffee Works, who are not linked to MDC but whose coffee is great and made for a good picture, can be found here.

The product in situ at Vagabond.

The product in situ at Vagabond.

What makes a good café? Good coffee, certainly. Ambience is important too, as is the quality and general friendliness of the people who work there. But, and sometimes it is a big ‘but’, any coffee shop with aspirations towards being good, or even great, is providing a service for any potential, not just coffee geeks. I know from my own experiences of going to places with my partner Jennifer, who is a dedicated and knowledgeable tea drinker, that the variation in quality of available teas is massive. Cafés can sometimes put too much on an emphasis on their coffee to the detriment of other drinks and, therefore, to the detriment of their customers.

In the latest of my new series of interviews, I wanted to explore aspects of the other products available in cafés. And into my head popped Paul Eagles.

You might not know Paul, but if you have been to any one of the hundreds of cafes or businesses countrywide that stock his Kokoa Collection hot chocolate, you will appreciate that this is a man who knows his stuff. The signature design, that of small disks of chocolate rather than the customary flakes or powder, is instantly recognisable. Paul’s chocolate comes from a wide array of countries and each has different cocoa and sugar contents that mean that there is great variety in the taste and texture of the chocolate.

Paul’s passion for chocolate began at university. As Paul told me, “My room was always the one where there was chocolate – I was always brewing my own recipes, trying things out”. A love of travel took him to various countries and, especially in Spain and Italy, where he found a much higher quality of chocolate than was available here in the UK. Experimentation and blending opened Paul’s palate to the range of tasting possibilities in chocolate, something that he has put to good use at Kokoa Collection.

Paul is quick to point out, though, that he doesn’t see himself as part of the chocolate industry: he sees his company as fitting into a wider community around the coffee or café industry. He started out working for Esquires, a chain of independent coffee shops, on the product sourcing and new business side of things. This led to a growing awareness of products in other areas associated with coffee; for example, Paul introduced Esquires to Suki teas. However, as he told me, “the one area that people hadn’t really addressed was chocolate”.

Putting the touches on.

Putting the touches on.

So Paul started Kokoa Collection, which trades in speciality hot chocolate. There are various origins, but the major departure was putting the chocolate into disks, which makes the recipe a lot easier and saves cafés from using too much or too little: three disks will make a standard six ounce cup. This, of course, saves money, and it is no surprise that Paul does a lot of his work with contract caterers who specialise in delivering to large companies such as Disney and Sky.

Hot chocolate, of course, is usually seen a luxury item, not a staple pick-me-up like coffee or tea. As Paul says, the stuff has “an air of indulgence”; it’s a treat. All the more reason, then, for the chocolate served in artisan cafés to be proper and not the powdery or flaky chocolate that many places still seem intent on using. This, Paul thinks, is largely down to a lack of knowledge in cafés rather than a lack of interest. While the growth in artisan coffee has seen a commensurate growth in knowledge, “chocolate hasn’t moved the same way. Each origin has a distinct character. You can taste the difference in plant varieties.” As Paul sees it, much like with good coffee, “there is a story to good chocolate”.

Nonetheless, for Paul, the key is not to bamboozle clients or customers with details about growing regions, cocoa content, emulsion, and so on. While a level of training is necessary, and very worthwhile, Paul is quick to stress that the importance he places on the enjoyment of the chocolate is everything: “It’s about quality ingredients, yes, but it’s about still being fun, about returning to the fun and not being so specialist”. I suppose with any area of knowledge there is always a danger of becoming too specific, and you can see that with some coffee-shops. But an emphasis on knowing your product and your product being great does not have to lead to bombarding a customer with information that they don’t really need. If they do want to know, they will always ask. Paul told me that he did miss answering customers’ questions, and generally chatting with them, as much as he did at Esquires. To compensate, he keeps his hand in working a coffee stall at Muswell Hill’s Sunday market, providing him with a chance to stay in touch with the people who make the café industry, the customers.

The finished article. It was yummy.

The finished article. It was yummy.

I asked Paul what he thought was next in the world of speciality chocolate. Places like Hotel Chocolat, which sells edible speciality chocolate, have now added a café component, and Paul sees this a sign of things to come. The range and quality of drinking chocolate will improve “outside of cafés, and then move back in”. As the awareness of what good quality chocolate can bring to artisan coffee-shops grows, spurred on by these external advances, Paul sees coffee-shops responding to that and putting a greater emphasis on the product, alongside coffee and tea.

As part of this effort to grow and share knowledge, Paul has launched the UK Hot Chocolate Festival, inspired by a similar event in Vancouver. The aim is to promote not only hot chocolate, but to showcase its versatility alongside other ingredients. Cafés, restaurants, and even a cinema in Norwich, have experimented with Kokoa Collection to come up with signature drinks, such as Vagabond’s Chocolate and Lavender drink or Eteaket’s Ecuadorian Chocolate and Chilli Rooibos blend. Paul hopes that the event will demonstrate the versatility of hot chocolate, get his customers thinking about ways they can experiment just as he did while at university, and, perhaps, show the rest of the coffee scene in the UK what they’re missing.

The UK Hot Chocolate Festival runs from 24th March to 6th April. Paul will be at the London Coffee Festival as well, talking about mochas.

You can find his website here and his Twitter feed here.

Special thanks too to Kate at Vagabond, N4, for making me a delicious hot chocolate for photography and drinking purposes. You should go there and try it; it’s sublime.