To better understand how casual drinkers can improve their coffee, two London professionals offered their advice. Joel McMillan runs Hasbeans Coffee, where he roasts beans daily, and Andres works behind the bar at Locomotive Espresso.
McMillan, who has spent years roasting coffee, said many beginners get caught up in terminology that can be confusing.
“Most discerning palates aren’t going to pick up on a blend versus a single origin,” he said. “It takes a while to really pick up the nuance of each bean, what’s adding a sour note, what’s adding a fruity note, what’s adding an earthy caramel.”
He explained that origins make a difference, even if it takes time for casual drinkers to become aware of it. Central and South American coffees are considered balanced, African beans often bring fruity or acidic notes, and Indonesian coffees lean toward earthy, chocolatey flavours.
McMillan also pointed to one of the most common mistakes: storing beans in the fridge or freezer. He said the beans easily absorb odours from other foods and lose their quality.
“By the time you get to the end of your bag, it’s going to taste like hot dogs and mustard,” he said.
Instead, he recommends keeping beans in an airtight container and grinding them fresh at home.
“When you grind fresh pepper versus use pre-ground pepper, there’s a huge difference,” he said. “The same thing goes for coffee.”
When it comes to sourcing, McMillan said labels like “Fair Trade” and “organic” are not always as reliable as they seem. He believes certification fees can make it difficult for small farmers, while direct trade often pays growers more fairly and rewards sustainable practices.
Andres, who prepares coffee daily for customers at Locomotive, echoed McMillan’s emphasis on freshness.
“Keeping your beans whole until you’re using them and grinding them before you use them is the best because it just keeps them the most fresh,” he said.
For those who want to improve their setup at home, Andres suggested starting with simple equipment.
“A really nice pour-over setup with a grinder is the best, especially if you’re drinking coffee on your own every day and you’re just making a single cup at a time,” he said.
He also described tasting coffee as a skill that anyone can practice.
“You’re supposed to smell it first before you drink, and then you slurp after when you start drinking,” he said. “That way the coffee splashes different parts of your mouth, and then you can pick up subtleties in the different notes of what you’re drinking.”
Despite his expertise, Andres said coffee does not need to be complicated to be enjoyable.
“The best coffee is diner drip coffee that you don’t fuss over, that is barely measured,” he said.
Together, Joel and Andres teach us the true meaning of coffee quality. Sometimes, making a few small changes to your daily brewing routine can make all the difference.
