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…
Tag: Carvetii
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…
A Year of Coffee 2014
Over the past couple of years I’ve enjoyed looking back over the coffees we’ve used over the previous twelve months. Up until now this has been a relatively easy task which I’ve mostly been able to do from memory. However, looking back over 2014 has proved very different and is probably a good indicator as…
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,…
Raising money at Taste Cumbria Ulverston
In April of this year a good friend of ours, Ashley Charlwood, set out to run the Marathon des Sable (MdS), the toughest foot race in the world. Apart from wanting to complete the race and return in one piece to the UK, Ash wanted to raise money for the Myfanwy Townsend Melanoma Research Fund,…
BUF Remera
We’re delighted to be able to offer BUF Remera again this year. A popular choice last season, it’s now back online and will be served by some of our customers in the coming weeks. We’re huge fans of coffee from Rwanda and as well as being a pleasure to drink, there’s an inspiring story behind…
La Esperanza
This is the first coffee we’ve used from Nicaragua, and although it’s late in the season, it’s holding up very well on the cupping table. Until recently farmers from Nicaragua have not been able to export their coffee individually as single estates. In the past coffees were branded by big export mills and farms lost…
Stages in Roasting
We though it might be a nice idea to outline the coffee roasting process, giving you an idea of how the bean changes throughout the roast. We begin by charging the roasting drum – in other words we heat it to our desired starting temperature. We have a digital probe inside our roasting drum and…
Sourcing coffee
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…
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….
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…