Four speciality coffees that you must try this autumn

17 October 2017

With the cold, dark mornings drawing upon us we all need that extra kick to get us up and running for the day. If you are a coffee fanatic or a loyal Starbucks customer, here are four speciality coffees that will change the way you think about coffee.


The single-cup brewing method is a common technique used in coffee houses around the world and is very popular among coffee lovers because of its simple, clean accessibility.

The meaning for the V60 coffee dripper is derived from the V shaped cone which is positioned at a 60-degree angle, simple as that.

Once you have tried the V60, the standard Americano will never taste the same again. The V60 is delicately hand brewed and has a consistency similar of tea, but with a round body of sweetness.

The unique cone shape of the V60 ensures that the ground coffee is in a thicker layer than in the regular dripper.

Depending on the coffee beans used, you will get a variety of tastes.



The Chemex Coffeemaker is a manual, pour-over style glass-container coffeemaker, which Peter Schlumbohm invented in 1941, and which continues to be manufactured by the Chemex Corporation in Chicopee, Massachusetts.

The Chemex is very similar to the V-60 in both taste and brewing method. However, the Chemex uses a 30-degree cone and a thicker filter than the V-60. Although it takes a bit longer to brew, it is absolutely worth it.

It’s taste is sweeter and better, with less acidity than regular coffee.



Cold coffee has long been associated with huge, conglomerate coffee chains with heaps of artificial flavourings and whipped cream at cheap prices. A proper cold-brew coffee is a far more refined speciality that can be enjoyed on an icy winter’s day by the comfort of a warm, crackling fire.

Cold-brewed coffee is ground coffee steeped in cold water and strained, and iced coffee is generally brewed hot and poured over ice.

The difference in methods causes a significantly different flavour between the two cold coffees. Iced coffee is made in a very fast process and it is brewed to be stronger than standard coffee to compensate for the dilution cause by the excessive amount of ice. Therefore, this drink is usually much more bitter and intense, unless it is disguised in copious amounts of sugar and sweeteners.

On the other hand, cold brew takes an impressive 18-24 hours but the gentle infusion process produces a coffee with lower acidity and therefore naturally sweeter.

Cold brew can optionally be served over ice or not because it is already cold. For these reasons, cold brewing is generally regarded as the better method for producing cold coffee.



The AeroPress is a device for brewing coffee that may look more like a science experiment than the normal kettle but never the less it produces a phenomenal coffee experience.

It was invented in 2005 by Aerobie president Alan Adler. Coffee is steeped for 10–50 seconds (depending on grind and preferred strength) and then forced through a filter by pressing the plunger through the tube.

The maker describes the result as an espresso strength concentration of coffee, but its most frequent use is more in the filter brew strength.

The device consists of two nesting cylinders. One cylinder has a flexible airtight seal and fits inside the larger cylinder, similar to a syringe. The cylinders are moulded of polypropylene, tinted a grey colour.

Read more: There’s more to coffee than Costa and Starbucks.

Written by Abbie Smyth

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