James Bailey

Morning Rituals and Colombian Terroir The day begins in London with a deep respect for origin. We started with a brew from Workshop Coffee, focusing on a specific lot from Buena Vista in Colombia. Produced by Arri Medina, this coffee typically shines as a delicate filter roast. However, the artistry of coffee allows for transformation. For the festival, they reimagined this bean into an espresso profile, served at the Mechanic booth by James Bailey. Seeing a 2015 Coffee Masters Champion handle these beans reminds us that technique is just as vital as the soil the cherry grew in. The Pulse of the London Coffee Festival Stepping into the London Coffee Festival on its first public day is an immersive sensory experience. The energy is electric, fueled by a massive crowd of enthusiasts and professionals alike. This isn't just a gathering; it's the heart of the European coffee scene. We moved quickly to the UK Barista Championship stage, where the tension of competition meets the highest standards of preparation. Every pull of a lever and every milk texture represents months of grueling practice. The Geisha Capsule Revolution The most controversial and exciting moment arrived when we met Maxwell Colonna-Dashwood. He is challenging the stigma of the coffee pod by putting Panama Geisha from Morgan's Estate into a capsule format. This isn't your standard grocery store espresso. It sits in a unique space between a traditional espresso and a clean filter coffee. The goal is accessibility without sacrificing the complex floral and tea-like notes that make Geisha world-renowned. It proves that even the most elite beans can find a home in modern convenience formats when handled with precision. Liquid Innovation and the Final Sip As we wound through the festival floors, the experimentation didn't stop at capsules. We sampled Nitro cold brews, experiencing how nitrogen infusion alters the mouthfeel and perceived sweetness of the roast. From the workshop booths to the competitive stages, the day served as a reminder that coffee is a living culture. Whether it is a high-pressure espresso or a nitro-chilled glass, the focus remains on the integrity of the ingredient and the joy of the craft.