Plant-based milk. It's mainstream now. Plant-based alternatives to milk. We often wonder how many of our customers are drinking their Dreambeans coffee with oat milk or almond milk or some other plant-based alternative to dairy. Something that was a minority interest only a few years ago is now well and truly in the mainstream. It is worth paying attention to the increasing popularity of plant-based dairy and meat alternatives in Ireland. According to a new research commissioned by Oatly, one-third Read More [...]

IWD agus Seachtain na Gaeilge. Rinneamar na postanna beaga seo chun ceiliúradh a dhéanamh ar Lá Idirnáisiúnta na mBan agus Seachtain na Gaeilge a bheith ag tarlú ag an am céanna. Níl iontu ach giota beag sport, in ndáiríre. Ach tá teachtaireacht thábhachtach ann freisin. Tá muid sásta gnó a dhéanamh trí Ghaeilge más féidir. Bheadh Pat McArdle, Chief Bottle Washer Dreambeans, sásta labhairt leat as Gaeilge, am ar bith. Seol ríomhphost chuige ag pat@dreambeanscoffee.ie. Read More [...]

Coffee pods: why we don't make them. Coffee pods and the environment. We are occasionally asked if we have any plans to produce a Dreambeans coffee pod and the answer is always that we have no plans and that we can't foresee any circumstances that would cause this to change. Single-serve coffee pods, have become more common in recent years as an easy way to make coffee. At Dreambeans, we think of coffee pods as "the new instant coffee". By Read More [...]

Is dark roasting mostly done to mask poor beans? Most Dreambeans blends are medium roast. Very often when I go into a coffee shop I've never visited before, my heart sinks the moment I see the beans hopper. If the hopper is filled with black, dark-roasted, shiny, oily beans (as very many of them are) well then the chances of getting a decent cup of coffee are vanishingly small. The fact is that the most common motivation to dark roast Read More [...]

Flat white Vs cafe latte: what's the difference?? The difference between a flat white and a latte. Let's start with the basics. Both flat whites and lattes are espresso-based drinks, which means they start with a shot of espresso as the base. From there, they differ in terms of milk and texture. The flat white originated in Australia and New Zealand and has become very popular all across the world.  A flat white is made by pouring microfoam (steamed milk Read More [...]

Excelsa Coffee shows its potential. Can an ancient coffee variety save our beans? Climate change presents a significant threat to the future of coffee, as rising temperatures and unpredictable weather patterns are making previously suitable land no longer fit for production. To tackle this challenge, researchers and producers have three options: relocating coffee production to areas that are now more suitable, adapting farming practices, or planting new, more resilient varieties. The first two options are considered less favourable due to Read More [...]

Buy some of the best coffee you've ever tasted. Guaranteed amazing! Why cappuccino is rarely ordered after 11:00 in Italy. Italians take their coffee very seriously, and there are certain unwritten rules and customs about ordering and drinking coffee in Italian coffee shops and bars. One of these customs is that it is considered strange to order a cappuccino after 11am. The reason for this is that cappuccinos are traditionally considered a morning drink. They are made with equal Read More [...]

Anatomy of a Coffee Bean What's inside a coffee bean? Coffee beans are the seeds of the coffee plant, and they have a unique anatomy that is responsible for the flavour and aroma of the coffee that is brewed from it. Understanding the different internal and external elements of a coffee bean can help coffee roasters and blenders to better understand the how different elements of the bean react to the heat of the roaster. The external elements of a Read More [...]

Sidamo, Ethiopia: coffee spotlight. Spotlight: Sidamo Sidamo coffee from the Sidamo region of Ethiopia is one of our favourite origins here at Dreambeans.  It has a unique flavour profile, which is often described as having notes of fruit and floral undertones, but these are just the top notes. For me, the essential characteristic of Sidamo is its richness and the crispness of its taste profile. Amazing body and mouthfeel, crowned by the fruity and floral top notes. Read More [...]

Coffee processing terms A method of coffee processing where the outer layer of the coffee cherry is removed using water. A method of coffee processing where the coffee cherries are left to dry in the sun before the beans are removed. Removing the outer layer of the coffee cherry to reveal the beans. Using naturally occurring microorganisms to break down the mucilage surrounding the coffee beans. The process of removing moisture from the coffee beans to Read More [...]