STEP INSIDE THE WORLD OF COMMON
We started Common because we love coffee – but not just the taste, smell, or morning caffeine hit. We love the role that coffee plays in the lives of people across the globe: from the farmers who rely on it to make a living, to the roasters and baristas honing their craft,not to mention those of us who can only be coaxed out of bed by that sweet coffee aroma.
The Common blog is here to give you an insight into our world. We’re telling the story of the many hands that bring coffee to cup, and shedding light on how that happens and what it can mean. Our Common community doesn’t stop at us…you’re a part of it too.
Do you have a story you’d like to see here? Don’t hesitate to get in touch!
Journal
No cocoa, no additives, just chemistry. Here's the science behind why some coffees taste like dark chocolate, and where to find it in ours.
Most people, when they think about what separates a good cup of coffee, think about the obvious variables: the beans, the roast, the brew method, the water. These are the right things to think about.
Instant coffee has, for most of its modern history, operated on a simple and quietly dispiriting premise: that the people drinking it weren't really paying attention.
Roast level isn't about strength or caffeine, it's about flavour. Here's what actually separates light, medium and dark roast coffee.