Specialty coffee can feel complicated and intimidating.
We’re here to fix that!
Whether you're trying to get a less bitter brew in the morning, sourcing the best beans for your workplace, or looking for a great spot to grab a flat white on your commute, welcome. You're in the right place.
When 92 Degrees Coffee started roasting on the corner of Hope and Hardman Street in Liverpool, our goal was simple: roast Damn Fine Coffee and make it accessible for everyone. No jargon, no snobbery - just great beans, roasted with care, served in spaces where everyone feels welcome.
Today, with stores across the UK and our main roastery sitting on Liverpool’s historic waterfront, we roast considerately sourced batches of coffee every single day—for our own coffee shops, franchisees, home brewers, local offices, hospitality venues, and coffee lovers around the world.
What Is "Filtering Out the Noise"?
The specialty coffee world is full of complicated buzzwords: extraction yields, refractometers, micro-lots, processing methods. While our team obsesses over these details behind the scenes, we believe enjoying a cup of coffee should feel simple and rewarding.
This Journal is our digital front door. We’ll be regularly publishing practical, no-nonsense content designed to help you brew better coffee and stay connected to what we’re doing:
- Foolproof Brewing Guides: Step-by-step recipes for V60, AeroPress, French Press, and home espresso that actually work with standard kitchen gear.
- Behind the Beans: Transparent sourcing stories, roast profile explainers, and updates on our community projects and partnerships.
- Coffee & City Culture: Highlights from our stores, regional coffee guides, and stories from the baristas behind your daily cup.
- Wholesale & Hospitality: Advice for business owners, office managers, and prospective partners on equipment, training, and building a profitable coffee program.
3 Barista Rules to Upgrade Your Coffee Today
To celebrate the launch of our journal, here are three quick, expert changes you can make right now to transform your morning cup:
Rule #1: Never use boiling water. Water at 100°C scorches ground coffee, producing harsh, bitter flavors. Let your kettle sit for 60 seconds after boiling to hit the ideal brewing temperature around 92°C (our favorite number for a reason).
Rule #2: Buy whole bean and grind fresh. Coffee starts losing its complex flavors and aromatics as soon as it’s ground. Grinding fresh right before brewing is the single biggest quality upgrade you can make at home (this doesn't have to be electric—there are loads of really good hand grinders available).
Rule #3: Match your grind size to your brewing method. Use a fine grind (like table salt) for espresso, a medium grind (like sea salt) for V60 pour-overs, and a coarse grind (like cracked black pepper) for French Press.
Join the 92 Degrees Coffee Community
Whether you visit our cafes daily, brew at home, or run a busy hospitality venue, we’d love to have you along for the journey:
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> Opening a Venue or Upgrading Office Coffee? Get in touch about our wholesale offers