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…
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…
Trying to Understand Coffee Prices
I’ve recently been trying to get a better understanding of the Coffee Market (Coffee C), the way in which coffee prices are set and the impact it has on both ourselves as roasters, and the farmers who grow the crop. These are very early efforts to understand this market and I may leave some glaring…
Enjoy our coffee at home
You can now buy retail bags of our coffee from a growing number of places: Cockermouth Shill’s of Station Street Espresso blend and decaf Wigton Monkey Tree Deli …
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…
Coffee Cupping
When we set about choosing some new coffees, we will ‘cup’ a number of samples beforehand. The cupping process is a standardised method of tasting coffee, used throughout the coffee world from farm to an ever increasing number of baristas. The aim is treat each coffee the same, giving each one a fair opportunity to…
3 Steps to Free Coffee
For a bit of fun here’s a chance to win a bag of our espresso blend, which we’ll be roasting on Tuesday 30th April – we’re only giving away 5 bags though! 1. Answer this question: What was the name of the song chosen by Angharad on BBC Radio Cumbria? (Monday 29th April) – listen…