At Machina, we have always been passionate about developing strong links with our local community and accessible, real world routes into coffee for young people. As a coffee roastery we take a pragmatic and honest approach to coffee and our place in the industry. We are not looking to follow the latest trends but to authentically improve the quality standards of coffee in Scotland and provide employment opportunities for our local community. In summary it is probably fair to say that our approach is slightly old fashioned in that we want to create traditional industry and skills for young people that provides them with skills and employment opportunities for life.
Furthermore, in a post Brexit landscape the coffee industry has both a recruitment and talent challenge that reflect the broader hospitality industry as a whole. The coffee industry finds itself with serious staff shortages and like hospitality an image problem in the UK as a profession to develop a long term career. Moreover, over the past decade, coffee has benefitted from Europeans moving to work in the UK, bringing their ideas and traditions with them, enjoying life and work in the UK, which is now a much more complicated picture.
Based on this and our values, we believe that landscape exists for Scotland to develop an outstanding coffee scene that is leading the UK, if we find the right pathways to harness interest in and nurture young coffee talent. Furthermore not only is Scotland a leading tourist destination, but it also has a booming speciality coffee scene with a high proportion of coffee roasteries vs the size of the population (particularly in the major cities). Further to this Scotland Food & Drink plans to grow food and drink turnover in Scotland and the rest of the UK from £8.6bn to £17bn over the next decade.
These 3 things have been driving our recent foray into coffee education in Scottish High Schools which can be distilled into 3 simple things:
How it started?
We had been looking at angles for a while about how we could build inroads into coffee education for a while, with our focus predominantly on higher education. However, fate took us on a slightly different (and in hindsight probably more relevant) track. Back in 2022, when we were initially approached by Musselburgh Grammar school’s Developing the Young Workforce school coordinator about working with schools in East Lothian, to look at ways we could implement the SQA in Barista Training. Musselburgh Grammar’s deputy head teacher was keen to help pupils develop skills for life and work, and was keen to forge ahead with a programme of activity to implement the new course. In particular, the school staff shared our ambition for developing employment pathways and progression routes into sectors including retail, tourism and hospitality, but at the same time needed a trusted local expertise to help them implement the programme.
What became apparent early doors with the work was how mutually beneficial the partnership was for all parties. Implementing a good quality coffee service in hospitality businesses is often underappreciated for it’s complexities, so delivering coffee training, a functioning barista set up and all the associated technicalities, such as equipment servicing, for a school on top of everything else going on was always going to be a challenge. However it was instantly refreshing how open the staff were to collaborative working and keen to learn from us in terms of what we could offer them in terms of support beyond just the coffee equipment itself. Due to our size, flexibility and expertise we were able to provide the consultancy required to enable them to effectively deliver the programme and in turn open up a new commercial and wholesale opportunity for our business, that was directly tied into our values.
What has been delivered to date?
Working within the parameters of the available budget, we provided an appropriate high specifaction espresso machine, grinder set up, plus all the barista kit required, alongside developing a bespoke mobile coffee cart solution specifically for Musselburgh to be able to deliver the programme. Our team also provided a full install of the kit, coupled with 3 training sessions for all staff delivering the course. The first session was a complete immersion in coffee at the roastery from creating espresso shots, pouring milk, and understanding the equipment. This was followed by two on site, with suggested enhancements and troubleshooting on how best to deliver the SQA materials and working through using the equipment provided on site.
As the partnership continued to grow, working with the school’s Developing the Young Workforce school coordinator, we looked at other ways we could support the school widen participation and really maximise the partnership to help inspire the pupils about employment and career opportunities in coffee. Off the back of the conversation we have since attended the Developing Pathways Career Fair where some of the roastery team spent the evening chatting to pupils and parents about career opportunities in the coffee industry.
Coffee roasteries provide an engaging and interactive opportunity for pupils to gain cross curricular learning about how a local business functions. Experiences and outcomes offered include supply and logistics, graphic design, brand building and sales, entrepreneurship/building a business and the science of coffee. In line with this insight we have delivered 3 tailored lessons in the school with different members of our Roastery Team on a variety of subjects from Plant to Particle, Entrepreneurship and Brand Building. Feedback from the school has been wholly positive with the pupils responding positively to the interactive sessions and real world perspectives.
However what has been most satisfying to see is that the pupils undertaking the course develop tangible real world employable skills. To date 3 of the pupils doing the course at Musselburgh have picked up weekend work in local coffee businesses and we are also currently looking at several pupils coming in to do work experience at the Machina Roastery.
Musselburgh Grammar in turn have become a destination school for other schools to come and learn more about how to effectively deliver the SQA in Barista skills in schools. Further to this the pupils have also created a fantastic in house enterprise with their new coffee equipment and skills. Known as the Burgh Baristas, the coffee cart is a regular feature at all school events, with pupils selling coffees to parents with a fully developed coffee menu and price range. To date the pupils have made over £900 profit with the funds being reinvested back directly into the costs for the equipment.
Our work with Musselburgh Grammar has provided a springboard for our coffee education programme and a catalyst for us to achieve our ambition to develop employment opportunities for young people in Scotland. We are now working with a number of Schools across the Lothians, Dumfries and Galloway, the Scottish Borders and more to implement a similar programme and we are thrilled to have been awarded the Scottish Government 'Young Person's Guarantee' Accreditation for Edinburgh & the Lothians for our work with this programme.
If this sounds of interest to your school or you would like to know more, check out our coffee education page on the website or get in touch at info@machina-coffee.co.uk or 0131 656 9565
]]>
Latest update on Machina business operation in light of the COVID-19 outbreak. We will be regularly updating this blog post to bring you all the latest developments.
]]>Here's the latest update from Machina, to bring you fully up to speed on where we now stand based on all the latest developments in relation to the COVID-19 pandemic.
ONLINE ORDERING:
This website will now become the main destination where you can safely order Machina coffee and equipment for delivery to your home.
We will continue to operate according to our standard shipping policy and delivery is guaranteed.
Please see all information regarding our shipping and returns policy at the link below, along with all changes we have made to help cater better to our customers globally during the COVID-19 outbreak
https://machina-coffee.co.uk/pages/shipping
MACHINA TOLLCROSS, CAFE:
Our Machina Espresso cafe, at Tollcross, Edinburgh is now closed and will remain so until the UK and Scottish Governments advise that it is safe for businesses like ours to resume trading again. The safety of our staff and customers is paramount during this period.
WHOLESALE CUSTOMERS:
We will continue to roast and supply coffee based on the orders we receive over this period but will continually re-evaluate our position based on the remaining demand. We will keep you up to date with any changes that we have to make.
If you have any queries please contact our roastery team on roastery@machina-coffee.co.uk or 0131 656 9565
]]>
Whilst this hasn't been an easy decision to make, it comes off the back of the rapid expansion of the Machina roastery and wholesale business, and the need to prioritise time and resource on it’s development. This also comes hand in hand with an exciting commercial opportunity to sell the Nicolson Street site to a new buyer.
It's at this point, we'd like to extend an enormous thank you to the incredible team (both past and present) whose tireless work have made Nicolson Street such a successful part of what we do here at Machina and such a wonderful space for people to come and hang out and drink great coffee.
We'd also like to thank all the people who have supported the cafe since it opened in August 2016 and been regulars fixtures at Nicolson Street. We appreciate you will be as sad to say goodbye as we are, however, our Brougham Place Cafe will remain open, business as usual. New season opening hours are Monday to Friday: 8.30am to 5.30pm and Saturdays & Sundays: 9.30am to 5.30pm, so do come and see us to get your regular Machina coffee fix!
It’s also worth saying that we plan to open more cafes in the future and will be sure to update you on any developments on this front via our blog, emailing list and social channels.
Thanks again for all your support,
Best wishes
The Machina Team
]]>Role at Machina: Coffee roasting and quality control
At Machina, you will normally find me... slurping coffee from a spoon and staring at roast curves
To me, coffee is... a source of constant inspiration and a way to connect with people
What is your go-to coffee? A well brewed filter coffee of any kind
What kit do you use to make coffee at home? Kalita and a Feldgrind
Best coffee experience ever: Competing in the UK Barista Championship (UKBC) 2014. It pushed my limits and showed me how much there is to learn about coffee, and how addictive that is. Placing in the semi-finals in London also exposed me to the vibrant and welcoming community speciality coffee is. It lead to me pursuing coffee more seriously and I would recommend competing to anybody that is considering it. Two years later I found myself coaching two baristas who placed 3rd in UKBC and 4th in UK Brewers Cup - such an amazing experience to be a part of their journey and a real highlight for me in the value of collaboration and support.
Worst coffee experience ever: Competing in the UK Barista Championship 2014. I’m super glad I did it, but at the time I had terrible imposter syndrome and was so so out of my depth - I really hated the pressure it put me under...it probably didn’t help I had a degree to finish at the same time.
What's the biggest cafe no-no in your opinion? Fingers anywhere near a cup’s rim - ew ew ew.
How did you end up working in coffee? Like most people - by a happy coincidence. I had the fortune to work with some amazing people in my first ever job 8 years ago in a place called Colours and Flavours (and later Memento) in Sofia, Bulgaria. They sparked my interest in coffee and service, introducing me to what an interesting and complex drink it can be. Before that I couldn’t understand why anyone would drink such a bitter disgusting thing - sharing with other people that it doesn’t have to be like that was very exciting and rewarding because it was so challenging to serve something so different to what people were used to - and seeing them loving it! I ended up at university and meanwhile discovered the wonders of the speciality coffee world here in Scotland. Coffee is part of so many people’s lives in so many different ways and it feels pretty special to be a part of its journey.
Out of 10 how much of a coffee geek are you? I like coffee loads.
Top coffee tip: Keep your mind open and stay humble - there is always more to learn.
Most underrated hot beverage in your humble opinion: Hot apple and cinnamon.
What do you like to do when you're not drinking coffee? Tasting everything! With the rest of my time I like exploring the Scottish mountains, illustration and dance.
What albums are in your current rotation? Terra by Julian Lynch and Beat Tape 2 by Tom Misch.
Guiltiest pleasure: Putting way too many photos of my cat on Instagram.
Role at Machina: Wholesale/warehouse/sales guy
At Machina, you will normally find me... In our warehouse, constantly on the phone while rummaging around pallets of cups and saucers.
To me, coffee is... A constant learning experience.
What is your go-to coffee? I’m definitely a filter coffee guy, I like light, bright and fruity coffees. Manual pour over can be a bit frustrating but amazing when you get it right.
What kit do you use to make coffee at home? I use Chemex, V60 and a Feldgrind.
Best coffee experience ever: Visiting a coffee farm in Boquete in Panama was pretty cool. Saw some Geisha plants - it was interesting to see what techniques they use to maintain the crop but also how many farmers had diversified and were growing coffee in addition to other crops.
Worst coffee experience ever: I had a filter coffee from a guesthouse on a small island off Nicaragua. It genuinely tasted like it had been brewed using sea water.
What's the biggest cafe no-no in your opinion? I think the biggest cafe no-no is when staff feel they need to adopt a certain attitude to work in speciality coffee. The industry is always talking about ‘engaging’ with customers but lots of places I visit have staff who come across as cold. Also; coffee sacks on the wall.
How did you end up working in coffee? I started as a barista for Starbucks before I went to uni. I worked in cafes for while but then got interested in the business side of things so joined a company importing roasted coffee from the US. After a few years, I could see the speciality scene growing in Edinburgh so applied for a job with Machina. Still haven’t been sacked...
Out of 10 how much of a coffee geek are you? If there’s a coffee machine in the background of a film/tv show, I’ll try and name the make and model. 6.5/10.
Top coffee tip: Taste everything you can.
Most underrated hot beverage in your humble opinion: Bovril.
What do you like to do when you're not drinking coffee? Eating good food and drinking nice beer.
What albums are in your current rotation? Any late-80’s indie pop - I’ve got a soft spot for jangly guitars. At the moment I’m listening to Future Islands and revisiting lots of Bonnie ‘Prince’ Billy.
Guiltiest pleasure: Mid-90’s dance pop. ‘U Sure Do’ by Strike is particularly poignant.
]]>Role at Machina: Managing Director, Coffee Roaster, and hassler of people.
At Machina, you will normally find me... In a quiet spot planning the next stage.
To me, coffee is... Very tasty. A life saver. Complex. Something that brings people together.
What is your go-to coffee? I used to be a flat white disciple, but I was converted to filter a while back. I like big, juicy, citric coffees like Kenyan’s and Burundi’s.
What kit do you use to make coffee at home? I use a Chemex with a Knock Feldgrind. It’s a faff, but it makes killer coffee. I have mastered the art of giving my 1-year-old son his breakfast and making toast - while accurately preparing Chemex to within 3 seconds brew time.
Best coffee experience ever: I have two: Drinking espresso in super high humidity at Bear Pond in Shimokitazawa, Tokyo. They are the pioneers of the Japanese scene and serve coffee in a stripped back style that is both uber nerdy and friendly. Also - visiting Intelligentsia in Venice, Los Angeles. I drank a bunch of Panama coffees as pour over that were earth-shatteringly good and learnt much coffee knowledge from the folks who worked there. This was a huge influence on how Machina became what it is today.
Worst coffee experience ever: I have had many, but the worst was possibly drinking Turkish coffee in a Thessaloniki train station in the early nineties. It was like drinking bad coffee and eating dirt at the same time.
What's the biggest cafe no-no in your opinion? Coffee snobbery. There’s nothing worse than people telling you what coffee should be about and worse still, making you feel stupid about it.
How did you end up working in coffee? I spent 20 years working in the music and IT industries and decided enough was enough and wanted to work in something interesting & non-corporate. This coincided with a round the world trip that really ended up being a coffee tour (much to the annoyance of my wife Kate) and made me want to start Machina.
Out of 10 how much of a coffee geek are you? Probably a 7, but Kate would disagree. OK, a 9.
Top coffee tip: Don’t let anyone tell you how coffee should taste, as it’s all so subjective. Like what you like, but always be open to learning from others.
Most underrated hot beverage in your humble opinion: Dandelion & Burdock
What do you like to do when you're not drinking coffee? Look after my 1yr old son, listening to electronics, travelling, and ignoring my phone.
What albums are in your current rotation?
Guiltiest pleasure: RuPaul’s Drag Race
]]>Name: Oliver Scotting
Role at Machina: Cafe Supervisor / Barista / Marketer
At Machina, you will normally find me... On social media, making coffees or making jokes that only I find funny. Usually drinking coffee whilst I do so.
To me, coffee is... A delicious beverage (when made right) and necessary for productivity.
What is your go-to coffee? Usually a flat white. Often a piccolo, espresso, or a pour over. For filter coffee, I'm quite partial to naturally processed coffees with tastes of summer fruits, florals and citrus.
What kit do you use to make coffee at home? I currently use an AeroPress for brewing and a Knock Feldgrind for grinding. It’s a winning combination, especially for travelling with. Someone buy me some Acaia Lunar Scales, please.
Best coffee experience ever: There are too many to count. The first time I ever aced a brew on my AeroPress was pretty satisfying. Otherwise, sunny London days at The Black Lab in Clapham Common brings back fond memories.
Worst coffee experience ever: Being called into a Sydney cafe I worked at (circa 2011) on my day off to assist with an unbelievable Sunday lunch rush. By the time I arrived, we had a 30-minute wait on coffees and we were playing catch up for following two hours. And it all occurred before I’d had my morning brew. Fun times.
What's the biggest cafe no-no in your opinion? Making bad coffee. Anyone who is eager to learn and a semi-decent attention to detail can learn to brew coffee with some training and practice. It still shocks me that business owners would not want to invest in training. Better coffee means happier customers which in turn means higher revenue. Seems like a no-brainer, right?
How did you end up working in coffee? A new cafe opened around the corner from my house, so 17-year-old me went and applied for a job. Started as a kitchen hand and eventually began making coffees, for the next 5 years until I graduated university. Back in coffee for a bit of a change of pace whilst I’m living in Edinburgh.
Out of 10 how much of a coffee geek are you? Mark said that he is an 8, so I’m probably about a 6. You won’t find me spending my free time reading any coffee blogs, but I’m a perfectionist when making coffee and snobby about quality as a customer.
Top coffee tip: Practice makes perfect. It seems obvious, but if you want to improve, you need repetition.The more you taste coffees, the better you’ll be at setting brew recipes. The more you work on a latte art design, the better you’ll get.
Most underrated hot beverage in your humble opinion: Earl Grey Tea. Or a good hot chocolate.
What do you like to do when you're not drinking coffee? Drink more coffee...? I’ve definitely caught the travel bug, with travel being one of the main reasons I live in the UK to begin with, so I’m usually planning my next adventure. Otherwise, I can be found writing, wandering, reading, talking too much (without much in the way of a filter), listening to music or binging on Netflix.
What albums are in your current rotation? DAMN. by Kendrick Lamar, Pure Comedy by Father John Misty, A Crow Looked at Me by Mount Eerie, Give Up by The Postal Service, and the Master of None Season 2 Soundtrack.
Guiltiest pleasure: Watching the Australian series of The Bachelor and laughing at how moronic it is. Also, adding sugar to my tea (sorry).
]]>Role at Machina: Making the beans brown and occasionally making hot drinks.
At Machina, you will normally find me... Making coffee for the office or stealing Steve’s bagels.
To me, coffee is... Frustrating but ultimately very rewarding.
What is your go-to coffee? Espresso and a pour over. I feel that drinking both of these in a coffee shop gives you a good indication of both coffee quality and the skill of the barista across their range.
What kit do you use to make coffee at home? Kalita Wave and a Hausgrind. I find Kalita Wave to be the most consistent pour over brewer. The Hausgrind/Feldgrind line of grinders are incredible- they give a grind consistency close to that of an EK43, which is over ten times the price.
Best coffee experience ever: My first time at The Barn about 6 years ago. I’d never tasted an amazing Kenyan espresso before so this stands out for me.
Worst coffee experience ever: A Costa “cortado” at a motorway service station. It had notes of battery acid, stale tobacco and abject misery.
What's the biggest cafe no-no in your opinion? It really annoys me when speciality shops try to "educate" their customers. So often you'll hear a barista scold someone for putting milk or sugar in their coffee. Your customers are there for a coffee, not a science lesson with a side order of snark. I feel this attitude from certain shops is the reason many people have an issue with speciality coffee. Some customers want to hear you wax lyrical about varietals and processing- others just want a hot drink. Both types of customer are equally valuable to your business and no one should ever feel stupid or patronised because of their choice of beverage.
How did you end up working in coffee? I failed to get a degree…
Out of 10 how much of a coffee geek are you? Probably about an 8.
Top coffee tip: There is no x in espresso.
Most underrated hot beverage in your humble opinion: Mulled Buckfast.
What do you like to do when you're not drinking coffee? I’m really into films and music so I'm often at the cinema or at gigs.
What albums are in your current rotation? Mount Eerie - A Crow Looked At Me
British Sea Power - Let The Dancers Inherit The Earth
Talaboman - The Night Land
and The Field - From Here We Go Sublime, always....
Guiltiest pleasure: The very occasional Caramel Frappucino.
We’re delighted to announce that we are now official La Marzocco partners...
]]>We’re delighted to announce that we are now official La Marzocco partners. I have been a big fan of their espresso machines for a long time using them in all our locations.
Why are they so great? Well, having recently visited their factory in Florence, I can give you plenty of reasons…
Hand built with precision:
La Marzocco are not a scale production house. They make around 15,000 machines per year - hardly the Ford of the espresso machine world. From walking round the factory, it's clear a huge amount of time and detail is taken on every unit.
From boiler assembly or chassis construction through to pressure testing and wiring, all the stages are meticulously put together. Their attention to process, detail and quality all play their part, resulting in machines that have gone through endless levels of checks and tests, ensuring your machine is as solid as possible before leaving the factory.
Testing = reliability:
I love the reliability of La Marzocco machines and their stringent testing shows how they achieve such good results. One example is the many tests the components undergo is when they put very high level of pressure through each boiler (much higher than it would normally experience) to see how it behaves. If it fails, instead of trying to find the fault or attempt a repair, it is removed from the production line completely.
In addition to this, each boiler that passes gets marked with a pass code and is placed back on the unit in an exact position so that the logos align perfectly. OCD? Quite possibly, but this shapes their approach and ethos as a business, and ultimately produces great results.
History of innovation:
Part of my tour included getting to see some classic machines, where they had early models of GS3’s, Linea’s and even an early Volcano grinder. Beginning back in 1927, La Marzocco we’re responsible for some major innovations within the industry. They invented espresso machines as we know them today, with boilers on their side and group heads on the front, so baristas could access the groups from the back and not the sides, making it easier to serve.
They were also responsible for creating the first multi boilers machines, identifying the need for separate boilers for steam / water and brewing coffee, an approach which was very much against the trend in Italy, where the primary focus was solely on espresso.
Style & Quality:
La Marzocco are stylish, timeless, exceptionally well built, and above all - are extremely reliable machines. From their classic Linea range, their iconic FB80 & GB5 machines and their high end Strada (Street) models, they build consistently beautiful equipment.
La Marzocco clearly put their heart and soul into what they do, so it's a pleasure to work with them. It gives us the confidence we need to recommend them to you, knowing that they will play a huge part in your business for years to come.
Interested in La Marzocco for your business? Get in touch and and come in for a chat and a demo.
Benvenuto...
]]>
The new shop promises more excellent coffees from around the globe, locally baked treats and a new wholesome lunch menu.
Barista and brew kit will be available alongside handcrafted Italian & Swedish espresso machines.
The daily coffee offering includes a choice of two espressos and up to three filter coffees. Machina have recently opened their own roastery and will be serving their new White Label Espresso blend alongside filters from Colombia, Kenya, Ethiopia and El Salvador, but will continue to feature guest coffees from top European roasteries.
Owner, Steve Glencross commented:
"We're really excited about opening in Newington, it's such a great area of the city that will give more people the chance to sample what we do. We're continuing to spread our love of coffee in a friendly and relaxed atmosphere, whilst serving some truly exceptional coffees.
"The new cafe is a mix of new and old, drawing influence from our original cafe in terms of bar design and atmosphere, while adding new bespoke seating and display areas that we think fits well into our style."
In the same vein as the Tollcross store, the new cafe will feature the work of local artists and photographers. The first exhibition is from Ken Grey Photography. They also plan to open in the evenings later this year.
Notes:
Nicolson Street shop opening hours
Media contact: info@machina-espresso.co.uk
]]>After nearly 3 years planning, we have finally launched our own roastery.
You can buy our coffees at the Brougham Place cafe, and soon at our Nicolson Street cafe and online.
After nearly 3 years planning, we have finally launched our own roastery.
As a coffee business including cafes and equipment sales, we always planned to roast our own coffee, with the aim of being able to source, roast and serve exclusive coffee all under the banner of Machina.
Initially we plan to use and sell our coffee only in our cafes, but eventually we’ll offer it to trade customers as wholesale too.
We have invested in a brand new Probatone LP12 roaster, along with a few key pieces of equipment including an Ikawa sample roaster and oHaus moisture analyser aimed at driving quality and detail in our roasting.
Mark Williamson (formerly of Brew Lab Coffee) has joined Machina, working as a coffee roaster, but also keeping his hand in as a barista. Mark will be closely monitoring coffee between the roastery and our cafes, constantly refining profiles and reviewing quality levels.
Working closely with one of the best coffee roasting consultants in Europe, we have developed our initial profiles, and are extremely happy with the results.
We currently buy our coffee from three of the best green coffee suppliers in the world, but already have plans to directly source a large percentage of our coffee from Kenya, Guatemala and El Salvador.
You can buy our coffees at the Brougham Place cafe, and soon at our Nicolson Street cafe and online.
Our current offering consists of:
White Label Espresso
- 60% El Salvador - Las Ranas
- 40% Colombian - La Esperanza
Filter 1
- Kenyan - Karindundu
Omni Roast / Filter 2
- Colombian - La Esperanza
Learn to brew delicious filter coffee. We’ll cover different ways of getting the most from your beans. Methods include Chemex, V60 and AeroPress.
You’ll have the chance to try each method and we’ll spend time talking about grind settings, weights & ratios, pouring techniques and fine tuning by taste.
Attendees get 10% off beans and brewing equipment on the night.
Book your space for filter coffee methods here
Our latest artwork display is by one of our own baristas, Kristina Mickute.
Kristina is an Edinburgh Napier Interior Architecture graduate, and her works are really detailed and intriguing. They fit our new space extremely well, so please make sure you pop by for a coffee and have a browse round the walls while you’re at it!
Twisted Eye Design & Illustration
We love changing up our coffee offerings at Machina. Not just for our own enjoyment but because we love sharing excellent coffee with you all.
Our next coffee going on for espresso will be:
Brazil Bahai Sitio Tanque from The Barn, Berlin
This is a pulped natural Brazil, grown at 1300 MASL (metres above sea level), and tastes like toffee, nectarines and candy. The mouthfeel is very creamy, and it has a lovely soft acidity.
E1 Seasonal Espresso from Clifton Coffee Roasters, Bristol
This is a medium roast. Lovely, bright acidity with notes of citrus fruit and blackberry and a chocolate finish.
It's no secret that we’re fans of the Feld, so we like to sing about it when we get more stock of this awesome hand grinder.
They seem to disappear almost as quickly as we get them, so if you’re considering an upgrade to your old spice mill or electric blade grinder, we know of a manual hand grinder that can hold its own next to some electric grinders costing 5 times as much!
Come have a look at one in the cafe or buy the Feldgrind online.
Our Edinburgh cafe and retail space has re-opened after a complete makeover.
The new design includes more seating space and a beautiful, bespoke bar.
]]>
We've including more seating, a brew bar area, better displays for coffee kit, and (the piece de resistance!) a beautiful bespoke bar - home to our customised La Marzocco Linea.
Stripping back the shop revealed some great period features we had no idea were there - it's come a long way since its skate shop days of the 90s and 00s. (Who remembers Quarterback?)
We have sourced some great lighting to suit the different styles and spaces around the site. Some bespoke, others reclaimed from a factory in Germany. The bar light was featured in the new X-Men movie - crazy!
The old boards showing our menu and grind guides have been replaced with a new transparent menu, but all the same great drinks remain. We've also added iced coffees now that we're moving into the summer months.
Thanks to our customers whose amazing feedback helped us design the new layout. Now we have more seating areas that offer a bit more privacy for those wanting to enjoy their chemex in a quiet corner, or for groups that want to have lunch or talk coffee.
The team have worked day and night to get us open again... time for us to bask in the glory. Much thanks to Gogg’s, Robbie, Gary1, Gary2, Owen, MM, Dolly, Kylski, Kristina and Rob(in).
We're delighted with how it's turned out. We hope you like it too!
]]>This is the first full refit we've given the place since opening in November 2013.
]]>This is the first full refit we've given the place since opening in November 2013.
Some of our staff before the refit.
It's giving us the chance to have the layout we originally wanted, as well as allowing us to carry out some remedial works at the same time.
We will be adding a few quirky bar features, additional seating areas, a focused gallery area for artwork, some nice retail displays, new lighting and more.
Our coffee offering will still be the same carefully selected espresso and brewed coffee options from the best roasteries around the world.
The food menu will change seasonally and will be simple but tasty.
Here are some before and during pictures. Stay tuned for updates!
]]>
The festival provides a unique tour of the best of Edinburgh’s food and drink, from our fabulous soup suppliers Union of Genius to our friends at Vino Wines and the Hanging Bat – among many others.
We will be showcasing some fantastic coffees from some of Scotland’s top micro roasteries at the afternoon-long event, including:
Samples from Machina favourites Nude Espresso and Caravan will also be available for tasting.
It’s not just about the taste test though – we’ll also be demonstrating some of our hand crafted espresso machines and brew equipment, so you can explore a variety of ways to make amazing coffee at home.
Visit the Savour website to book tickets now:
Meet Mel, she's our multi-talented, super-cheerful kiwi barista. All hail Mel, the undisputed master of making cute bears appear on hot chocolate!
]]>Role at Machina: Barista/ cup packer extraordinaire
At Machina, you will normally find me... packing cups, laughing, generally spreading happiness (coffee) unless you catch me before my morning coffee... then watch out!
To me, coffee is... The major component in my blood stream.
Best coffee experience ever: Drinking a ridiculously strong coffee in Laos overlooking the Mekong River.
Worst coffee experience ever: Not being able to concentrate on our travel plans we were making for the next day because of a ridiculously strong coffee I drank in Laos, overlooking the Mekong River.
How did you end up working in coffee?: I kinda fell into it as a hospitality worker but now I actively pursue a caffeinated lifestyle.
Out of 10 how much of a coffee geek are you?: Compared to Michael and Steve: 4. Compared to normal people:7.
Top coffee tip: Try a different brew method, you'd be surprised how amazingly different (and good) your favourite coffee can taste.
Most underrated hot beverage in your humble opinion: Herbal tea for when you've had WAY too much coffee!
What do you like to do when you're not drinking coffee?: Enjoy nature, hiking, snowboarding, fire spinning and studying massage therapy.
Guiltiest pleasure: Putting on loud music and dancing around the house singing very badly.
]]>Our first interviewee is Kate G (not to be confused with Kate B).
Name: Kate G
Role at Machina: Marketing, communications & chief cake tester.
At Machina, you will normally find me... scoffing brownies (it aids the creative process) and occasionally swearing at my iPad as I try to fix something on the website.
To me, coffee is... something I regularly enjoy, but that also makes me talk at high speed so I have to watch it.
Best coffee experience ever: Bear Pond Espresso in Japan. We got totally lost in Shimokitazawa in Tokyo, but some really lovely guys led us through a maze of streets (with the help of their uber-fast Japanese smartphones) to find Bear Pond. When we found the tiny place, Off the Wall blasted from the stereo, and the Bear Pond barista (Katsu) was in the zone - fastidiously pulling shots like a mad professor of coffee chemistry. I had a gorgeous flat white - caramely with hints of pipe tobacco. I then had several fresh donuts from the place over the street. It was well worth the trek.
Worst coffee experience ever: Probably the smell of the budget instant coffee I sold in polystyrene cups when I worked in a small bakery / greasy spoon in about 1995.
How did you end up working in coffee?: I married a coffee geek.
Out of 10 how much of a coffee geek are you?: 5 - I've accidentally picked up a lot of geekery from Steve, but I do not watch YouTube videos about the inverted aeropress method.
Top coffee tip: buy coffee that was roasted in the last 2 weeks and when you can, grind your coffee just before you make it.
Most underrated hot beverage in your humble opinion: Hot Vimto.
What do you like to do when you're not drinking coffee?: I like visiting galleries, dancing to soul music and baking (but not usually all at once).
Guiltiest pleasure: This changes all the time, but just now it's watching Ru Paul's Drag Race.
]]>]]>
Online coffee equipment business, Machina Espresso opened its first retail premises and coffee shop today in Edinburgh.
After establishing themselves online, the company is now providing Edinburgh folk with expert advice on all things coffee at their shop on Brougham Place, Tollcross.
Machina’s mission is to make choosing and buying coffee gear, straightforward and enjoyable.
Owner Steve Glencross commented:
“This feels like a natural progression from running the webstore. We were really excited by the idea of running an artisan shop, getting to meet our some of our customers, and creating a relaxing and welcoming space."
"We plan to showcase some unusual coffees as well as the best specialist equipment available. There are a lot of interesting things happening in artisan roasteries in Scotland and across the UK at the moment, so we're really pleased to be involved in introducing more people to the complexity and quality of the coffees out there."
The shop serves a range of artisan espresso blends and single origin coffees, as well as loose leaf teas and locally baked cakes and pastries (including dairy and gluten free options). Machina stock commercial grade coffee equipment and accessories including hand crafted Italian espresso machines, porcelain Inker POR cups from Croatia and commercial grade grinders.
Machina plan to run coffee-focused and film and music events in the evenings. They are providing space for local artists to exhibit their work, beginning with illustrations from graphic novelist and author of ‘The Silver Darlings’, Will Morris.
For further details, including notes to editors, contact info@machina-espresso.co.uk
]]>]]>
We are very excited to announce that we will soon be opening our first shop and café in the windy capital. As you may have seen from our Facebook posts, we’re currently utilising all our (limited) DIY skills to create a welcoming space for Edinburgh coffee lovers. Thankfully we’ve got some great friends and family who are willing to pitch in!
The last week has seen some real highs and lows; from scrubbing bike oil off the walls of the shop, to sampling a range of delicious cakes to serve (somebody’s got to do it).
We are aiming to open at the end of October – stay tuned for further announcements about the grand opening.
The coffee on offer will include two seasonal espresso blends, and a range of single origins served in Chemex. But besides serving great coffee – the new place will give folks the chance to see our grinders, espresso machines and other kit first hand, and to chat to the Machina team. We also plan to run workshops, tasting sessions and training there too.
We've just started running a new brew shop at Stockbridge Market in Edinburgh on Sundays, in partnership with our friends at Steampunk Coffee Roasters. The next market day is Sunday 22nd September.
]]>They serve the espresso based drinks, seriously good hot apple juice with cinnamon (and killer brownies) and we do the rest - Chemex, Aeropress, V60 and Syphon.
We offer a range of their single origins to drink at the market and to take away in 250g bags. Current coffees including a Peruvian Tunki, a Kenyan AA Ndimaini, a Thai Doi Chaang and an Ethiopian Yirgacheffe Konga. The Peruvian is particularly amazing in a Chemex!
Each week we focus on a type of brew method, with Chemex being used this weekend on Sunday 22nd. We did Chemex last week too, but it was terrible weather so we thought we should give it another go in slightly less challenging conditions.
We will also be offering a range of equipment including Chemex, V60, Aeropress, pour over kettles, filters & grinders and a selection of our favourite Inker POR cups. We're happy to answer any brew method questions you might have and there's demo hand grinders to have a play with if you want to check them out. There's even a brew methods wall to help you choose what's right for you...
If you have yet to visit, come down and say hello, plus grab some great coffee!
We are currently waiting for a new allocation of dates.
Check the website for more info if you are planning on coming down.
You can find us at;
1 Saunders Street
Edinburgh
EH3 6TQ
]]>After almost two years of hard work and researching products we love, we’re really excited to be launching our online shop.
Our site is aimed at presenting quality coffee gear in a really clean and transparent fashion; without the gimmicks. Our vision for Machina was to create an accessible and user friendly online store which helps coffee lovers make the right choice when picking equipment. That is why we’ve included the resources section and detailed product descriptions. We also plan to include more user information, tips and tricks, from our own bench-testing of products this summer.
We are coffee (and kit) geeks, and love what we sell, so if you do get in touch you’ll be speaking with friendly people who really care about what they sell...
]]>Our site is aimed at presenting quality coffee gear in a really clean and transparent fashion; without the gimmicks. Our vision for Machina was to create an accessible and user friendly online store which helps coffee lovers make the right choice when picking equipment. That is why we’ve included the resources section and detailed product descriptions. We also plan to include more user information, tips and tricks, from our own bench-testing of products this summer.
We are coffee (and kit) geeks, and love what we sell, so if you do get in touch you’ll be speaking with friendly people who really care about what they sell.
We intend on developing the site and our product range in the coming months, but if there’s a product you would like to see, or have any customer feedback then we’d love to hear from you.
Thanks to everyone that has helped us reach this point - your support has been invaluable.
The Machina team
]]>