Small is Beautiful (and delicious)

We start 2019 with a couple of new components in our Seasonal Espresso Blend. I have always enjoyed the extra interest an African coffee can bring to our blends and was therefore extremely pleased to acquire Galana Abaya Tore from the Yirgacheffe region of Ethiopia. We have teamed this up with Machetillo from the San…

Small is Beautiful (and delicious) via @carvetiicoffee

A step too far or a long way to travel?

A visit to one of our customers this morning reminded me of an article I’ve read recently with regards to espresso and the use of scales. This morning’s espresso was served from a machine which had been carefully dialled-in (I watched the barista do this), and my actual espresso was weighed. As it turns out,…

A step too far or a long way to travel? via @carvetiicoffee

A rare visit to a coffee chain

Earlier this week I had the opportunity to sample an espresso from one of the biggest branded coffee chains. I don’t often frequent branded coffee shops but every now and again I like to pop in to see what they’re up to. The branded coffee chains will be watching current trends very carefully and will…

Espresso Extraction

We roast our coffee to a relatively light degree which allows the origin characteristics of the bean to shine through. The down side of this approach is that we run the risk of underdeveloping the coffee, particularly when it comes to espresso. Underdeveloped coffee can taste harsh and sour, which are characteristics we definitely do…

New Espresso Blend

New components in our espresso blend This week the components in our seasonal espresso blend will change to coffees from Brazil and Rwanda. The Brazilian component will be Fazenda Pedra Redonda, which came highly recommended from our coffee broker, Mercanta. Pedra Redonda is situated within the Minas Gerais state in Brazil, which is a well…

Baristas who know their stuff

As I dropped off some coffee with one of our customers this evening I was greeted enthusiastically by a member of staff who wanted me to try the espresso.  As a new customer to us, they are only just beginning to understand the importance of dialling in the grinder on a daily basis.  This involves making…

Relaxing with a cup of coffee

This Christmas, due in part to my desire not to visit the Roastery for a few days, I have broken one of my own rules when it comes to making coffee at home – I’ve set up an espresso machine in the kitchen.  Aside from a brief dabble in my early days as a barista,…

Making Espresso – a personal journey

I made my first espresso on a commercial machine in 2006.  It was quite an exciting moment as, up until that point, I’d always been on the customer side of the machine. I’d received a little bit of training and knew how many times to pull the lever on the grinder hopper to get a certain…

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…

Espresso – a single shot, short, strong

On Saturday afternoon we decided to pop out for a coffee and a slice of cake – we don’t do this too often as I only end up analysing the coffee I’m served.  Usually I opt for tea – it’s a safer bet!  Anyhow in our chosen establishment (which to be fair promoted itself as…

On Coffee Cups

One of the most common questions we get asked when taking on a new customer is ‘What cup size should I use?’.  The expectation is that we ‘frown upon’ large cup sizes and favour smaller cups.  There is an element of truth in this but we have a clear rationale for this preference. Firstly I’d…