Toma Café

The Morning Ritual in London On the seventh day of a grueling thirty-day creative challenge, the air in London hummed with caffeine-fueled anticipation. Before the doors of the London Coffee Festival even swung open, the day began with a tribute to craft. Hosting a guest from Madrid, the team brewed a fresh Ethiopia Yirgacheffe from Toma Café. This selection represents more than just a morning cup; it signifies the experimental spirit of modern roasters who spend months refining a profile to highlight floral acidity and delicate balance. The Pulse of the Old Truman Brewery As the group descended upon the Old Truman Brewery, the mission was clear: secure press passes and connect with the industry's backbone. Navigating through the VIP entrance, they sought out the experts at Dr. Wakefield. This is where the true education happens. In a professional cupping session featuring six distinct coffees, one Colombian Pacamara stood out. This honey-processed bean commands respect for its complexity and price point, proving that specialty coffee is a pursuit of excellence that mirrors fine winemaking. Beyond the Bean The sensory journey took an unexpected turn with the introduction of coffee blossom tea. While we often focus on the roasted seed, the flowers of the coffee tree offer a rare, tea-like infusion that captures the ephemeral essence of the orchard. This broader appreciation for the plant itself reminds us that every sip is tied to a biological cycle and a farmer’s dedication. Meeting with industry friends like Bill from Dr. Wakefield underscores that the specialty scene is built on these personal relationships. Rain and Reflection Even the most planned itineraries face the unpredictability of London weather. After being unexpectedly ushered out of the VIP zone during a torrential downpour, the team found themselves regrouping in the rain. Yet, a damp coat cannot stifle the spirit of a true coffee professional. The day concluded not with frustration, but with a celebratory Bloody Mary at an after-party. This shift from espresso to spirits marks the end of a long journey, proving that hospitality is about the people you meet and the resilience you show when the plan goes sideways.