Journal

With coffee prices now at historic highs, the specialty coffee movement is confronting uncomfortable truths about its reliance on hollow promises and superficial narratives, writes Assembly Co-founder Nick Mabey.

A discussion on the impact of climate change on Brazil's coffee, captured on video at Mio in Minas Gerais.

We profile Qubic Cafe - the UK's first coffee mixology bar and cafe.

We're searching for four new team members, is one of them you?

This season's Assembly signature serve is an aromatic, floral coffee-infused spritz that's perfect for a sunny afternoon.

Drink Assembly coffee, made by us, at Brityard - a retail, hospitality and events hub on Regent's Street, central London.

We believe illustration can more effectively communicate the quality of coffee, here's the why and the how.

Part two of a series that introduces taste and how to utilise your palate to unlock the full potential of your beans.

Part one of a series that introduces taste and how to utilise your palate to unlock the full potential of your beans.

The latest episode of Assembly Recipes. This time, Ed brews up a beautiful Kenyan coffee using the reliable, easy-to-use French Press.

We sit down with James Lewis - General Manager and Head Sommelier at celebrated Haggerston restaurant Planque - to reflect on his journey to this point, pertinent trends in wine, and the fundamentals of a satisfying dining experience.

The UK summer is in it's final throws... So we're getting together with one of London's most respected wine crews to squeeze every last drop of jui...

Efficiencies made to the recycling stream means aluminium is now undeniably the optimal material for high-quality coffee pods.

Is Ecuador's coffee sector emerging from the shadow of its more celebrated neighbours? Producers such as Rosa Morillo, the creator of our latest Limited Edition coffee, suggest the future is very bright indeed.

An afternoon of low intervention wine, vermouth, and coffee.

Our method for optimising espresso focuses first on clarity and texture, followed by balance. We adjust our beginning brew ratio slightly if we're using a coffee that exhibits qualities different to our ideal, but the framework always remains the same.