OneTwo Coffee, Belfast (2026)

26/03/2021

LEG DAY w/ &

Cupped these two last Sunday during the LIVE Brew & A.

Both were still quite close to their roast date & I found it hard to distinguish any individual flavours in the Ethiopian* coffee from Dark Arts in particular...

*(...turns out it’s actually a Naturally processed coffee & not a washed as I said in previous video. reached out to say the wrong label had been put on)

I’ve been drinking both throughout the week & the way they’ve “de-gassed” (read below) & opened up with new flavours has been fascinating.

Big hit of pineapple sweetness from the Colombian coffee, even more so when it cools a little.

Ethiopian one a touch more mellow with the heavier body but enjoyable for sure!

-

De-gassing is when the gases trapped within the coffee beans as a result of roasting, are released & seep out as the coffee ages.

The timing of this process will vary depending on how light or dark the coffee is roasted.

As a general rule, dark roasts will de-gas faster than lighter roasted coffees.

These two seemed to have hit their sweetspot over the last couple days, about 2 weeks after they were roasted.

Have you had a similar experience with a coffee you didn’t fully enjoy at first & then loved it a few days later?

I’ll be going into this deeper in an upcoming video.

Chat soon. 🤘🏼

18/03/2021

LEG DAY w/

Tasted these 2 together on Sunday during the LIVE Brew & A and they’ve been going down easy all week.

Both washed coffees, one Kenyan, one Rwandan - both quite bright & fruity but subtle differences that make them unique.

The Kenyan is more jammy I would say, almost sticks to your tongue like a red wine when drinking it, real nice.

The Rwandan a little lighter in terms of body (doesn’t stick to the tongue as much) but a delicious orange juice sweetness to it.

Anyone tried either? What did you think?

P.s. New video coming tomorrow...

03/03/2021

LEG DAY w/

Beautiful pair of coffees from China roasted by Manifesto Coffee in Scotland.

They caught my eye for a couple of reasons...

1. The illustrations on the front remind me of old Roald Dahl books which is cool.

2. They’re from the same country, same farm, roasted by the same people on the same day.

However, the processing method used was different.

One Natural, the other Washed.

We’ve chatted about Natural & Washed coffees before but this is a perfect example of how the processing method can affect our coffee.

Really interesting to see clear differences in the actual coffee beans themselves then tasting them side by side. (swipe to see)

Got these from if you’re thinking of trying them out!

Any coffee Q’s this week, fire me DM & I’ll cover it LIVE @ 11am this Sunday 7th March ⚡️

25/02/2021

Started off the month of Feb with a video breaking down the practice of “cupping”.

Since then I’ve done a video every Sunday on something you guys were curious about.

I’ll continue these videos for sure, and for the coming month of March I want to try something different with you.

I want to do the videos LIVE!

Side note: I’m coining the term Brew & A for this... 😁

So, I’ll be making a coffee while answering any Q’s you have for me on that day along with any you asked throughout the week.

To kick it off I’d love you to join me for the first one this Sunday 28th Feb at 10am.

I’ll be brewing a v60 & talking you through my process as I go.

Drop any Q’s below or in the DM’s between now & then.

Oh, & if you’re feeling confident enough on the day, request to join in & brew along with me 😉

Chat soon...

08/02/2021

In this weeks video, I break down 2 questions I got during the week.

1. How do I choose between the 1000’s of coffees on offer?
2. How do I describe the coffee I’m tasting?

Tasting some February subscription coffees from Root & Branch along side an Italian Blend from Spar 🤨

Watch the vid & let me explain why...

Hope it’s helpful, & I’ve got another question for you to ponder this week...

What is most important to you when learning about coffee?

Eg. Speed / Convenience / Simplicity / Cost.

31/01/2021

In this weeks video, I break down what’s known as “cupping”.

It’s a process we use in coffee to taste different coffees side by side to determine different flavours in each.

A common practice but one often neglected in favour of what I like to call “coffee bicep curls”. i.e. latte art & reading notes of the bag.

What we want to be doing is using all of our senses to develop those taste muscles, not just our eyes.

Watch till the end & answer the question I’ve got for you below!

Good luck for the week ahead & remember...

Don’t skip leg day. 😘

25/01/2021

What I’m Drinking: Washed Rwandan Peaberry from

What I’m Thinking: Very much enjoyed this, reminded me of Mi-Wadi.

Was able to grind a little finer than usual & get some extra sweetness from it that lasted for ages after drinking, almost felt syrupy too when it cooled. Really interesting coffee.

I broke down the tasting notes for you on stories & seems like there’s a hunger to learn a little more about actually tasting our coffee & identifying flavours within it.

Good stuff.

So if you’re brewing coffee at home & what you’re tasting isn’t matching up with the notes on the bag, we’ve got a problem.

But it’s a problem that can be solved through some simple skills that you can learn with a little practice.

If you’re ready to learn some new skills & enjoy delicious coffee as a result, click the link in bio to get started.

20/01/2021

Why letting your water cool is LITERALLY a waste of your time...

I often hear people describe coffee as “delicate” & because of that we should let our brew water cool a little for fear of “burning” our coffee.

Thing is, before that coffee got to you, it was grown in the high hills of Africa, Asia or South America most likely.

It was then stripped of its flesh, laid out in the sun to dry, bagged up, shipped to the other side of the world, roasted at around 200°C & obliterated into a thousand pieces by a grinder.

You see where I’m going with this?

Nothing about that suggests delicate to me.

And so to suggest that we use anything other than water just off the boil to brew our coffee for fear of burning it, just doesn’t add up.

When we brew with water just off the boil (hot as possible) we’re able to extract faster as the heat will release more energy within the grounds.

This also means we can grind finer if our brew is too fast.

Higher extraction in less time? Sounds like a win to me.

So anything less than this you not only waste time letting your water cool before you pour, but you’ll also be lead down a path of making your grind coarser when the issue is actually to do with brew temperature!

Not good.

So if you value your time, get the kettle on, let it boil & get that water straight in.

If you REALLY value your time, there’s a link in my bio to a product that will save you a ton of it when brewing coffee at home.

Check it out & we’ll take it from there ⚡️

18/01/2021

What I’m Drinking: An Ethiopian Natural from called Chelchele.

What I’m Thinking: Yummy. This coffee is so enjoyable. A lot smoother than some other Ethiopian Naturals I’ve had.

Subtle blueberry in there & nice sweetness that lasts for ages aswell.

Decided to take a few photos as it’s a skill I’m trying to learn more about.

I like to learn by doing.

I feel it’s the best route developing the skills & knowledge to improve over time, so I’m setting up simple photoshoots weekly to build those reps.

Any skills you’re currently working on over this lockdown?

If you are, a reminder that the Home Barista Playbook is currently 50% OFF through the link in my bio to sharpen up that home brew game of yours.

12/01/2021

SHOULD I WEIGH MY COFFEE?

A question I get asked from time to time.

I’ve just broken it down over on stories if you want to check it out.

In summary:

I recommend investing in a set of digital scales.

Not because you’re a coffee nerd, but because you enjoy starting your day consistently.

All coffees are NOT the same.

1 scoop of a certain coffee may equal 13g, another 15g.

So what’s the takeaway?

Scoops = Inconsistency = Frustration.

🤨🧐😞😩😤🤬

^^^^^^^^^^^^^^^^

Look like you on a Monday morning?

Been there.

Learn from my mistakes.

Take your home brew game from inconsistent & frustrating to understanding how to make consistently great coffee every morning!

That’s what The Home Barista Playbook will do for you.

It’s currently 50% OFF through the link in bio - but not for long...

11/01/2021

Happy Belated New Year from OTC.

Check out stories for an update on what’s been going on.

Ps. What you really need to know is that we’ve extended the launch price of the Home Barista Playbook!

Yep, throughout this lockdown period we want to make sure you’re getting the best out of your brewing experience.

A short video above on what to expect on the inside...

HBP is currently 50% OFF through the link in bio!

Coffee made simple. ⚡️

24/12/2020

Merry Christmas from OTC.

In less than 3 months we’ve gone from literally non-existent to 1st product release & online sale.

As always, grateful to anyone who has contributed so far with a message, a share, a mention to a friend & of course to anyone who has invested in the first product release.

I truly appreciate it.

Rest, reflection & time with family on the cards for me, but the DM’s are always open for any Q’s on your Boxing Day Brews & new equipment.

Enjoy the down time with whoever you’re lucky enough to spend it with.

Be back to you soon with word on the 2nd product release coming early Jan 2021.

Until then, keep it simple & chat soon.

OneTwo Coffee

26/03/2021

18/03/2021

03/03/2021

25/02/2021

08/02/2021

31/01/2021

25/01/2021

20/01/2021

18/01/2021

12/01/2021

11/01/2021

24/12/2020

Address

Website

Alerts

Contact The Restaurant

Shortcuts

Share