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Archive for the ‘Vic’ Category

It’s been a very frantic summer, since the WBC’s so much so that I only realised last week this blog has not been updated for a long time. Now we’ve caught up on paper work, got a new barista, there’s going to be more time to do some blogging.

So we have a new menu. Our initial idea was to have a seasonal menu and change it every three months, though this is what we did this time around, we’ve decided for the future we’re going to change one or two items on the menu at a time. With this menu we’ve also welcomed on board two new coffee suppliers Has Bean and Origin Roasters.

So here is a little more information about our new coffee’s and where they come from

Brazil- Capim Branc- Yellow Catuie Varietal – Natural Process – Origin

Fazenda Capim Branco has been in the Andrade family since 1901. It is located in the high, green Cerrado Mineiro in
the north of Minas Gerais state, on the border with Bahia State.
The soils at Fazenda Capim Branco are volcanic and much of the farm is planted with the Yellow Catuaí varietal, which
thrives in this environment.
Tasting Notes: Almonds, Peanuts turning into a sweet sugar syrup.

El Salvador – Finca La Fany – Bourbon – Fully Washed – Has Bean

Finca La Fany has been producing coffee in El Salvador since 1870, and has belonged to the same family from generation to generation. Situated on the Santa Ana Volcano, the farm provides work for 24 families in the community in a biological corridor that stretches for 27 hectares from Mexico to Panama.

Tasting Notes: Sweet, Caramel, Creamy mouthfeel

Kenya – Tegu AA Kirimukuyu – SL-28 and SL- 34 Varietals- Fully Washed – Square Mile

This selection comes from the Tegu Mill – which processes coffee from around 900 farmers in the surrounding area.

Tasting Notes: Blackcurrant and ripe cherry, strawberrry jam and a little tangerine

Nicaragua – Finca Los Altos – Caturai Varietal- Fully Washed – Origin

Family farm run by Erwin Mierisch Buitrago, lots from this particular farm have been in the Cup of Excellence winners, most recently this year. Origin have the UK exclusive on this year on the coffee.

Tasting Notes: Hazelnuts, Caramel with sweet dried fruit finish

Panama – Duncan Organic Kotowa Farm- Bourbon, Typica, Caturai- Fully Washed – Union

The name originates from Alexander Duncan MacIntyre, the pioneering member of the Duncan family who went to Panama from Canada in 1913. His curiosity took him to the mountainous volcanic Boquete region where he fell in love with the area, the people, and the magic of the valley. Now in the fourth generation, Alexander’s family has cultivated and processed in the same traditional way and produces a truly special coffee called Duncan’s. The coffee is aged for three months in special wooden silos.

Tasting Notes: Jasmine, sweet red apple and apricot

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Since we’ve opened we’ve been so caught up in trying to catch up on pretty much everything that our launch party has been on a back burner. But alas the time has come and we’ve decided to have it along with our first private view. So please come along and RSVP by Monday the 7th of June.  The Private View is from 6 till 8pm with the party afterwards till late. This also means we’re going to be closing at 4pm on that day.

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Finally we are stocking retail beans as well as home brewing equipment, though we don’t have a section for them upstairs they are safely locked away in the office so just ask.

Beans:

Climpson and Son’s Retail Packs £6

Square Mile Retail Packs £7.50

Equipment:

Aeropress £25

Aeropress filters (350) £5

Hario Mini Mill Hand Grinder £35

Hario V60 Ceramic Cone £20

Hario Filter Papers (100) £6

A lot of people have been asking us about home brewing techniques and courses. Hence we’ve decided to run some short home brewing courses in the afternoons. Each short course is going to be one hour long and be limited to 5 people and costing £10. So if you want to learn more about coffee and the best way of brewing it at home come and join in.

The courses are;

Cupping (Coffee Tasting) – Tuesday 15th June 17:30 – 18:30

Aeropress at Home – Tuesday 22nd June 17:30 – 18:30

Filter Coffee at Home – Tuesday 29th June 17:30 – 18:30

If you’d like to know more about any of the courses or sign up for them email vic@tappedandpacked.co.uk or pop in to the shop.

Lastly from June the 7th every Monday night is going to be chess club (17:30-20) . We’re going to have boards out and hopefully start a Rathbone Place chess league .So sign up so we can get an idea of numbers.

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So it’s four weeks today since we’ve opened our doors. With so many brewing methods to choose from it’s taken a bit of time to master our brewing methods. We’ve also have realised that a lot more people than we though use an Aeropress at home. So here are our brewing methods for all our coffee’s and we hope that you can get the same results we get in the shop at home.

Tapped and Packed Aeropress Methods:

We generally brew our press’ at 85 degrees Celsius and with 200 ml of water as well as those two factors we also use the inverted method. Our grind setting is between a espresso and paper filter grind and our press is about 25 seconds  so here are our methods are:

Brazil: 16g of coffee, 40 seconds brewing time

Columbia: 20g of coffee, 36 seconds brewing time

Ethiopia (Union):17g of coffee, 35 seconds brewing time

Ethiopia (Square Mile: 15g coffee, 35 seconds brewing time

Rwanda: 20g of coffee, 37 seconds brewing time

Please keep in mind that we submerge our grounds in a 100 ml of water start out timer and stir the grounds before topping up the water.

Hope this tips will help you get some tasty brews at home or if you know how to make our coffees tastier let us know.

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