Introduction
Here’s one for you, brew geeks: tucked in among the Cup North talks that tackled service, communication, and innovation, Gordon Howell’s “Challenging The Way We Brew Coffee For The Better” is a staunch—dare we say confrontational?—look at how we are currently brewing coffee and why it needs to change.
There have been some mutterings and murmurings about the age of the brewing standards used around the edges of Tamper Tantrum for quite some time (David Walsh, Mike Strumpf), but this is the first time anyone has tackled it head on for their presentation. We hope Gordon’s thorough approach to examining this subject inspires you to think before you brew!
About Gordon Howell
Gordon, along with his wife Marie, owns and runs four businesses in York that are all geared to his love for quality coffee, beer, and spirits: Harlequin Coffee and Tea House, The Attic / Attic by Night, and the Northern Academy of Coffee. He was also UK Brewers Cup Champion, which qualified him to compete at the World Brewers Cup and World Coffee in Good Spirits Championships. Gordon has represented the UK internationally and acted as a sensory judge in the UKBC and UK CIGS.
Education and Expertise
His wealth of experience in the world of specialty coffee—from day-to-day operation of running a coffee shop to competing, judging, and teaching at the highest level—is complemented by his training in hospitality management (BSc) and export management (MSc). He also assists World Coffee Events (WCE) with competition development and is a Dalla Corte Pro.
Why Coffee Brewing Needs Change
Gordon’s presentation challenges traditional brewing methods, highlighting areas where outdated standards are reducing coffee clarity, aroma, and flavour balance. From over-extraction to inconsistency in techniques, the way coffee is brewed can drastically affect the end experience.
- Outdated methods mask true bean potential
- Inconsistent extraction leads to bitter or flat cups
- Standard practices rarely prioritise specialty coffee complexity
Competition Achievements
Gordon Howell is not just an educator—he’s a decorated competitor and judge:
- 2015 World Brewers Cup (WBrC) – 7th Place
- 2013 World Coffee in Good Spirits Championship (WCIGS) – 3rd Place
- UKBC & UK CIGS – Sensory Judge (2013-2015)
Being the UK Brewers Cup Champion was the gateway to representing the UK on the world stage, proving his expertise in both competitive and professional coffee brewing.
FAQ
Why is Gordon challenging brewing standards?
Many coffee brewing practices are outdated and prioritise speed or consistency over flavour clarity. Gordon advocates for modern techniques that respect specialty coffee complexity.
What makes his approach unique?
Gordon combines hands-on experience in running coffee shops, judging competitions, and teaching with formal training in hospitality and export management, offering a comprehensive coffee-first perspective.
How can professionals apply his teachings?
Through one-to-one coaching, tailored training sessions, and competition insights, professionals can learn to optimise extraction, preserve aromatics, and balance flavours without relying on masking techniques.