Roasted on Tuesdays and Thursdays
Posted the same day
Free UK postage over £25
Roastery open Saturdays 9am – 2pm
Wholesale for cafés within 30 miles
Roasted on Tuesdays and Thursdays
Posted the same day
Free UK postage over £25
Roastery open Saturdays 9am – 2pm
Wholesale for cafés within 30 miles
Brew guides
Six ways to brew a better cup at home.
The recipes we use on the brew bar every Saturday, written down so you can make them at home. All you need is a kettle, some scales and coffee roasted in the last few weeks.
Rule 1
Weigh it
Scales beat scoops. Start with 60g of coffee per litre of water.
Rule 2
Grind fresh
Ground coffee goes flat in days. A hand grinder makes the biggest difference.
Rule 3
Mind the water
Just off the boil for most coffees. Soft or filtered water tastes sweeter.
Rule 4
Change one thing
Sour? Grind finer. Bitter? Grind coarser. Then taste again.
Pour-over
A dripper, a paper filter, a kettle and scales
Water
250g at 93°C
Grind
Medium-fine, like table salt
Time
3 minutes
1
Rinse the paper filter with hot water and tip the water away.
2
Add the coffee, start a timer and pour 40g of water to wet it all. Wait 45 seconds.
3
Pour slowly in circles to 150g, wait for it to drop, then pour to 250g.
4
It should finish dripping at around 3 minutes. Too quick, grind finer. Too slow, grind coarser.
Try it with
Gedeb, Kirinyaga
Cafetière
A cafetière, a kettle and a spoon
Water
500g just off the boil
Grind
Coarse, like sea salt
Time
8 minutes
1
Add the coffee, pour in all the water and set a timer for 4 minutes.
2
Stir the crust that forms on top, then scoop off the foam and floating grounds with two spoons.
3
Put the lid on, leave the plunger up, and wait another 4 minutes.
4
Press down gently, just to the top of the coffee, and pour it all out so it doesn't stew.
Try it with
Mirador, Night Shift
Espresso
An espresso machine, a grinder and scales
Water
36g in the cup
Grind
Fine, like flour
Time
26 – 30 seconds
1
Weigh 18g into the basket, level it and tamp it flat.
2
Start the shot and weigh what comes out. Stop at 36g.
3
Taste. Sour and thin means grind finer. Bitter and dry means grind coarser.
4
Change one thing at a time, and give the grinder a few seconds' purge after each change.
Try it with
Tannery Yard, Santa Rosa
Stovetop
A stovetop pot and a hob
Water
To just below the valve
Grind
Medium-fine
Time
4 – 5 minutes
1
Fill the base with hot water from the kettle, up to just below the valve.
2
Fill the basket with coffee, level it off without pressing down, and screw the pot together with a tea towel.
3
Put it on a medium heat with the lid open. Coffee will start to rise in a few minutes.
4
Take it off the heat as soon as it turns pale and starts to sputter, and cool the base under the tap.
Try it with
Cerrado, Night Shift
Cold brew
A large jar, a sieve and a paper filter
Water
1 litre of cold water
Grind
Coarse
Time
14 hours
1
Stir the coffee into the cold water in a jar and put the lid on.
2
Leave it in the fridge overnight, 12 to 16 hours.
3
Strain it through a sieve, then through a paper filter for a clean finish.
4
Serve it 1:1 with water or milk over ice. It keeps for a week in the fridge.
Try it with
Santa Rosa, Kirinyaga
Big batch
A large glass jug brewer and a kettle
Water
650g at 94°C
Grind
Medium-coarse
Time
4 – 5 minutes
1
Rinse the filter and the jug, and tip the water away.
2
Add the coffee and bloom with 80g of water for 45 seconds.
3
Pour in three goes, to 300g, 500g and 650g, keeping the level steady.
4
Swirl the jug once it's finished dripping and serve. Enough for four mugs.
Try it with
Huehue, Mirador
Brewing kit
The kit we use on the brew bar.
How to order
Pouring kettle
£45
A thin gooseneck spout for slow, steady pours. Works on gas, electric and induction.
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