We often get asked how we source our coffee, whether or not we source directly from farms or whether our coffee is Fairtrade. The following post aims to outline the process we go through when selecting coffees. We can probably condense the decision making process down to four key questions: 1. Is the coffee in…
Category: Carvetii Blog
All about decaf
We often get asked about decaf coffee. Questions range from ‘Is it any good?’ to ‘How do they decaffeinate coffee?’ The following is an attempt to explain a little bit more about decaf in general, an in particular about the decaf we use. There are three main ways by which coffee is decaffeinated. The first…
CN Group Business Awards 2013
Last week we became proud winners of the CN Group New Business of the Year award, and enjoyed a wonderful evening at the Rheged Centre, where we were wined and dined. These are the kind of events that we generally don’t frequent so it was actually good fun to be there, and winning the award…
Carvetii Espresso Bar: the line-up
Over the course of the Taste Cumbria weekend we’ll be serving coffees from our Espresso Bar. Here you’ll be able to enjoy your favourite espresso based drinks from the cappuccino to the flat white, and the latte to the piccolo. Joining us on the espresso bar will be guest baristas from our wholesale customers. Some…
The Carvetii Pop-Up Espresso Bar
As I type this post, Angharad is busy roasting a batch of our seasonal espresso blend. This batch is going to remain at the roastery for the next 10 days or so after which it will be nicely settled and ready to be served on our pop-up Espresso Bar during this year’s Taste Cumbria Event….
A grinder or a set of scales?
In recent weeks there has been a degree of buzz in the coffee world about some research carried out by Ben Kaminsky, a grinder and the concept of ‘coffee shots’. This all followed a lecture by Ben in August, which we were unable to attend. However, we’ve kept a close eye on the resulting online…
New places to enjoy our coffee
We’ve had a busy few weeks working with a number of new customers who now serve our coffee: Brew and Brownie, York We’ve always enjoyed visiting York and are thrilled that Brew and Brownie have decided to serve our coffee. As well as the full range of espresso based drinks, you can also enjoy coffee…
In the roaster this week . . .
Tomorrow (Tuesday) is roasting day and we have some great coffees on offer (clicking on the images will take you to the relevant page on our website): Seasonal Espresso Blend Three beans make up our current espresso blend: the Sidamo brings a font end zing with floral and fruity notes; the Finca La Bolsa kicks in…
Flavour perception
Last week we held an event at our Roastery for some of our wholesale customers. We’re just launching new components for our espresso blend and we wanted our customers to become familiar with the product they were selling. We also wanted to help them perceive the flavours in our coffee . . . Part 1…
Our new espresso blend
We’re very excited to launch our latest espresso blend containing three components – Finca La Bolsa from Guatemala, Finca San Luis from Costa Rica and Sidamo from Ethiopia. The three beans complement each other really well giving the espresso a front end zing, a complex middle and a lingering, enjoyable aftertaste. Great pulled as a…
We’re not Italian
Every now and again (well quite often actually) someone walks over to us shouting ‘Hey Carvetii!’ in a very dodgy Italian accent. They have a huge grin on their face, their arms are spread wide, they think they are the first to use this greeting. Alas we’ve heard it many times before! We never tire…
Developing our new espresso blend
Our principle, like many coffee roasters, is to change the components of our espresso blend every three to four months. We do this to make the most of the recently harvested coffees which are arriving in the UK. We’re currently on our fourth espresso blend but with only around a month’s worth of green beans…