Chef & Restaurant Magazine Meets Amir Gehl

Chef & Restaurant Magazine ran an exclusive feature on Difference Coffee by the food writer Bill Knott, opening with the observation that a generation ago the most advanced bit of coffee making kit in most cafés and restaurants was a cafetière.

The piece follows how Amir Gehl buys some of the finest quality coffee beans in the world, from individual estates and prize winning farms, roasted in England by Jonny England, one of just four licensed Q graders in Europe and head judge for the World Barista Championships and World Brewers' Cup. Amir charts the trade side's growth: three years earlier the company didn't have a single Michelin starred restaurant as a client; by the time of writing there were more than 30, ten of them with three stars, with invitations to serve the coffee at the UK Michelin Star Revelation event and The Best Chef 2019 in Barcelona.