Coffee Blog

Coffee Blog
Coffee Blog
Pattison’s loves great coffee;
whenever something captures our imagination from the world of coffee we’ll share it with you right here.
Why does airline coffee taste so bad?
We spotted an interesting article the other day on the respected American business website, Forbes, exploring why airline coffee generally tastes awful. It makes plenty of sense to us. Have a read and see what you think…
13th January 2015

“With all that free coffee and tea available to pilots and flight attendants, have you ever wondered why so many crew members can be seen boarding flights with their own cups of java? Well, the dirty little secret of flying is that the water used to make the coffee and tea is, well, dirty. A recent NBC investigative report confirms what airline employees have known for years. Think twice about drinking the water – unless you see it served from a bottle, preferably one you open yourself.


The NBC report obtained documents from the EPA which confirm that years after the EPA began a program to clean up airplane water, the problem of bacteria in the drinking water persists on a high percentage of airline flights. While the EPA first focused on this problem in 2004, the airlines have been working on it far longer, albeit not as successfully as passengers would hope.


Thirty years ago when I was working for USAir, we began a process to bleach the water tanks that hold the water and flush out the system. This was done on a regular basis. Yet, it was clear to anyone working on these tanks and their hoses that a lot of sediment was accumulating in the system, sediment that was akin to pond scum. Even after the tanks were bleached and flushed, some sediment always remained. It’s hard to drink anything made with water from those tanks after seeing what accumulates in there.


According to the NBC report, the EPA does not have any confirmed reports of people getting sick from airplane water. Still, experts consulted by NBC warned that infants and those with compromised immune systems should stay away from airline drinking water.”



The historee of coffee
10th January 2015

Few would argue coffee is a now-ubiquitous part of life for many Sydneysiders. What is far less agreed upon, however, is the history of this dark brew that hundreds of thousands of us enjoy each day. Indeed, a quick Google search reveals there are almost as many theories about the origins of coffee as there are blends.


Some romantic theories suggest it all began many centuries ago on the Arabian Peninsula with a shepherd named Kaldi who noticed his goats frolicking merrily around a shrub with a red, cherry-like fruit. Upon closer investigation Kaldi figured it was the fruit on the shrub that was causing the peculiar euphoria in his herd and, as you do, decided to try some for himself. He learned of their stimulating effect and as word quickly spread, monks at a local monastery supposedly began using it to stay awake for extended hours of prayer.


More recent and scientific evidence suggests a somewhat different story. It  indicates that long before coffee was ever cultivated in Yemen and became the exotic drink of choice in coffee houses throughout cities such as Cairo and Mecca, it was grown in East Africa and especially the plateaus of central Ethiopia – where it is still grown in large quantities today. 


Despite Europe playing no significant role in the origin of coffee, there’s little doubt that continent is now the global master at consuming it. A recent study by London-based research company, Euromonitor, reveals European nations occupy the world’s top eleven places for highest coffee consumption per capita. The Netherlands sits comfortably at number one with an average of 2.4 cups per person every day, ahead of Finland (1.8 cups) and Sweden (1.3 cups). You may be surprised to know Australia is way back on the list averaging just 0.365 cups per person per day, slightly ahead of Turkey (0.342) and Italy (0.336).


The world's biggest coffee drinker