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…