Posts Tagged ‘Tapped and packed’

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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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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We’ve  been open for a week now and what a week it’s been. Thank you to everyone for coming in and saying hello. The sign painter has come and painted us a number and our breakfast menu is getting there. So here it is along with a photo of the shop front.



Fresh Fruit Salad with Yogurt, Cream or Honey £2.50

Apples £0.50

Peaches & Pears £0.45

Bananas £0.40


Pain au Chocolat/Croissant £1.20

Apricot Danish £1.50

Apple and Berry Danish £1.50

Pain au Raisins £1.50

Ham & Cheese/Cheese & Tomato Croissants £2.00


Rye, Sourdough, Granary Toast

Two Rounds with Jam or Honey £0.50

Banana Bread Two Rounds £1.00


Bircher Muesli with Yogurt and Honey £2.50

Half Muesli Half Fruit Salad £2.50


Bacon Sandwich with Spicy Tomato and Onion Chutney £3.20

Smoked Salmon dressed with Sea Salt Black Pepper and Lemon Juice £2.99

Thick Cut French Ham with Meaux Wholegrain Mustard £1.99


Spanish Orange £1.40

Californian Grapefruit £1.40

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In addition to our espresso menu, we will be serving a variety of brewed single origin coffees to have in.  Our coffees are supplied to us by our favourite London based artisan roasteries and are constantly changing as new crops come into the country.

Our first selections are:

House Espresso- Climpson and Sons Winter Blend.
El Salvodore, Santa Adelaida Organic Co – Operative,Bourbon Fully Washed

El Salvador, Piedra Grande, Fully Washed Bourbon,

India Monsooned Malabar, Bibi Plantation, Karnataka State, Red Catucai Wet Dry,

Sumatra Kalossi

Single Origin Espresso – Climpson and Sons, Square Mile and Union changing daily, so you’re going to have to ask our baristas what’s on offer.

Specialty Coffee’s

Columbia – Tolima – La Linda – Caturra Fully Washed – Square Mile Roasters

Brazil – Minas Gerais -Lambari Farm- Catuai Pulped Natural – Union Hand Roasted

Ethiopia – Yirgacheffe – Konga Co- Operative – Mixed Heirloom Varietals Fully Washed – Union Hand Roasted

Ethiopia – Yirgacheffe – Mixed Heirloom Varietals Fully Washed – Square Mile Roasters

Rwanda – Maraba – Abahuzamugambi Ba Kawa Co-Operative- Bourbon Fully Washed- Union Hand Roasted

With these above coffees you’ll be also able to choose a brewing method; filter, cafetiere, siphon or aeropress

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While the shop is being built, it’s time to do some experimenting. We are going to be serving aeropress’ as an option on the menu. So in the mean time I’ve been trying to do some research into the best way of making them on a commercial level. So over the next few weeks I’m going to be testing different brewing methods and than closer to the day, testing them on the coffee’s we’re going to be using over the next few months.

Since I got my Aeropress I’ve been my way of brewing has been the inversion method with 20g of coffee , 200 ml of water, a steeping time of about of about 50 seconds. I’ve played around with it and the changing the water temperature but usually I’ve been using water about the 90 degree mark. The brew has been pretty consistent but depending on the coffee, it was over extracted on several occasions.

Looking up different methods I’ve decided to start with the one most proven and similar to what I’ve been doing

The first method I going take was published in the current issue of Barista Magazine and written by Tim Wendelboe. I’ve been doing this at home with a hand grinder and a set of scales. So I can’t wait to try it with a proper grinder at the shop. Once it’s set up.

Method 1

14 – 16grams coffee (I’m using the Barista Blend from Lincoln and York I received the the South East Heats Last week, the blend is made up of Brazil Cerrado, Guatemala La Perla and Papua New Guinea Sigri)

200 mls of water at about 90-95 degrees

Steeping time 45-50 seconds pressing time 25 seconds.

I tried this method 5 times. Changing the grind size, extraction time and water temperature. The results varied depending on the grind and and extraction time. It’s really interesting how much difference a couple of seconds those to a extraction just as an espresso those couple of seconds can make a difference to the coffee being over extracted.

My best brew with this method and the coffee was 14 grams of coffee, 200ml of water, 45 second with a water temperature of 94 degrees. The cup came out really smooth and crisp with a balanced sweetness, lots of caramel and cocoa notes with a nice acidity with  a nice butterly finish.

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