At Forgan’s there’s no space for mediocre – that’s why when it comes to your cup of coffee; we like to ensure you only get the best!
It all starts in a little town called Glasgow, where our fantastic coffee supplier Matthew Algie resides. Unlike the traditional way of roasting coffee in the country of production, Matthew Algie’s coffee is roasted right here in Scotland, to preserve and enhance the flavour. Every bean is ethically sourced, and every bag is triple certified (Fairtrade, Rainforest Alliance certified and Organic) coming from Peru, Honduras, Sumatra and Ethiopia.
But it’s not all about the bean though. We like to think that great care and craftsmanship is required to make the perfect cup – whether it would be tea, coffee or a cheeky hot choc. This is why our team went down to Glasgow on a training day in the famous Coffee School.
Learning everything from how and where coffee grows, to how the best beans are selected, harvested and packed. Proceeding to learn about the more practical side of things, our team learn all about the “perfect espresso”. Questions like:
Why is crema so important? | What’s the difference between a flat white and a latte? | What’s a cortado? | What the perfect grind?
Are all answered and many, many cups of coffee made to ensure perfection…
The latter part of the day is dedicated to perfecting the milk. Foamy cappuccinos, creamy lattes and fluffy macchiatos are tried, tested and approved by experts, until every single cup is flawless.
Who knew there’s so much science behind milk?!
But after a hard day’s work, and many cups of coffee the team had all graduated from the Coffee School and passed their final test with flying colours.
So next time you see us making your cup of coffee – ask us to tell you a bit about it!