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EDITOR’S

WELCOMEE
W E L C O M

Hello and welcome to what I’m
calling the mid-Spring-fake-
winter edition of Something’s
Brewing!

So there I was, all ready for some
summery frozen drinks and iced coffees
thanks to MIKO’s feature in this issue all Me and my husband Tom on a chilly “springtime”

about their new flavours and all of a walk in Belgium
sudden it starts snowing. I’m sorry, but I
think we’ve had enough of that now. Also in this issue of Something’s

Brewing we have a deep dive on
Something nobody’s had enough of yet is water as an ingredient, and how to
matcha, and I don’t think they will be get the best from your coffee by
anytime soon, either. I published this paying attention to the water you
super entertaining feature on matcha’s use. We also have an open letter to
history and different usages in the other MPs from Nick Peel, MD of Stokes
magazine I edit, and I have to say—I think Coffee, appealing for common sense
we’ve got a lot more experimenting to do and a reduction of costs for
before it goes the way of the pandan independent hospitality businesses, a
latte (remember those?) look at cold brew coffee with JES, and

much, much more.
A friend introduced me to black sesame
syrup after a recent trip to Hong Kong Remember, as always, if you have a
and I have to say, I think that microtrend story, please send it to me at:
could easily make its way to our shores. bulletin@beveragestandardsassoci
It’s got everything: a unique, delicious ation.co.uk
and moreish flavour, it can be mixed or
baked into almost anything, and it looks
great too. Black sesame ice cream is this Stay caffeinated!
wonderfully weird charcoal grey, as
though you’re seeing in monochrome. I
actually think it’s really stylish! Who’s
going to bring that aesthetic to a café Katie Mather
near me first?

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MAR/APR. 2026 | ISSUE 47