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Found 15 results

  1. I've just stumbled across this channel on vimeo - scroll down for some short clips of how coffee is produced, processed in the origin rather eye opening and interesting to me, like this one from Ethiopia, Peru, coffee nursery in Mexico, Ethiopian coffee preparation or an innovative processing (natural-hydro-honey) I love to see how the coffee is actually grown, picked, processed, the environment and the people connected with it - most likely they've never tried an espresso in their life
  2. CoffeeTREK is just relaunching after a name change from teorcoffee ONLINE Limited. Specialising in just origin coffee hereon, mainly from Africa, Cuba, Myanmar. Please contact CoffeeTREK if you require quality beans/ground with an excellent service. Enquiries welcome from coffee shops, boutique hotel groups & roasters. [email protected] Instagram: coffeetrek.uk Twitter: @CoffeeTREK #LetCoffeeTREKtakeyouonaJourney
  3. Someone just sent me a link to this paper on the effects of bean origin and temp on the grinding of the beans (I would have thought that they would focus on flavour, but perhaps that will come later): http://www.nature.com/articles/srep24483
  4. Available until 4 January. Code is 15ny.
  5. Hi guys, new to the forum. I'm conducting some market research for my small start-up company that will be going online very soon... If any of you would be willing to answer 10 quick, easy questions in my survey I'd be VERY grateful!! #CoffeeLoverFamily Many thanks in advance!!
  6. I've just got back from a week in Cornwall and thought I'd write a bit about the few coffee places I visited... Great coffee to be had at the Hub (La Marzocco machine and Origin beans) and Mt Zion, both in St Ives. The chap at Mt Zion (didn't catch his name) was very passionate and knowledgeable. He was using some Square Mile and Yallah beans through Mahlkonig EK43 and ANFIM, with a Simonelli machine. Full of conversation about all things coffee related and made plenty of suggestions about books, beans, grinders etc. I also visited Origin's Brewhouse where TJ lined up a couple of different espressos to taste and compare, which included a great Cascara and Earl Grey palate cleanser. I purchased a few 250g bags of beans and TJ (who was really friendly and interested) threw in some of their new Gaikundo roast and then directed me to the roasting house to pick up some Cascara (which they ended up giving me for free). When my girlfriend and I arrived we were given a tour by Tom, which was really interesting. It was great to hear someone with such passion and knowledge talking about their beans and roasting etc. Here's a picture of their eco-friendly Smart Roaster for you (I can't work out how to rotate it though ). We visited a couple of other places - The Dog & Rabbit and Lost Gardens of Heligan both did decent Flat Whites using Origin and La Marzocco, and The Yellow Canary (I think) in St Ives wasn't a bad espresso. There's clearly a lot of people using Origin and La Marzocco in the area (Origin provide a lot of LM servicing and I assume are a main supplier). Overall there's some great coffee in the SW area of England. Unfortunately, I didn't get to visit some of the other places recommended, but more reasons to go back!
  7. 22% off our webshop until 05.01.15. Enter code NY22 at checkout. Enjoy. Ts&Cs on site. http://www.origincoffee.co.uk/
  8. Just been given a bag of Screaming Beans Origin Ethiopia Sidamuth, Guji Oromia region beans. brought in from Amsterdam, a very fruity and unusual flavour, just had my first cappucinno using them. Has anyone else tried them? Paul
  9. The banner link for the Hunda Oli now points to the right page - so you can order this nice clean, sweet coffee with notes of Peach l Apricot l Lemon l Jasmine http://www.origincoffee.co.uk/product/-ethiopia-hunda-oli.php
  10. Hi All, I wasn't sure how many of you check the secondary beans market thread so I thought I'd just post on here. Were doing lots of Tasting and sampling from local roasters at work in order to source some tasty guest coffee's. I have some Finca Los Altos Nicaragua roasted by Origin. Roast date is 2nd July so lovely and fresh. This is great as an espresso. I have no official tasting notes to hand but it's a spicy fruity cup, medium acidity, medium body with sweet vanilla & hazlenut. Overpack the PF to around 16-17g and don't be afraid to run a nice long extraction. It tasted it's best at 32 seconds!!!! It would probably be pretty nice as a siphon, aero-press or french press. 3 lots of 150g are available, reply to this post please and then send your address to [email protected] Cheers Lee
  11. I've just had an opportunity to play host and give a demo to a friend of my wife, who enjoys her americano's. Spotting the number of machines and coffee related equipment dominating the bench space she asked the fatal question - can you make me a coffee? - which in our house is replied to with "how long have you got?" So we have just spent the past 30 minutes making espressos with the Gaggia Classic's (comparing the steam wands), the mypressi TWIST, and brewing filter coffee with the V60 and the Chemex. I've sent her off home with 100g of Origin's Bolivian Familia Montano which she fell in love with, to use in her french press. More guests like her please!
  12. As an indepenedent cafe owner you have probably been fortunate enough to develop / choose your blend, which is a luxury some cafe managers have not had. I recently visited a Costa Coffee in Manchester and was greeted by an enthusiastic barista who really took pride in his job. He made a decent coffee (the best I have had from Costa to date) so I asked him about the coffee itself. The conversation stopped almost immediately. He apologised and told me he had not been told what was in the blend and felt kind of awkward by not being able to answer the question. He did show me the 3 or 5 kilo bag that the beans came in and it was the Moka Italian Blend with no indication of origins of the blend. I am guessing this is indicative of chain stores but would like to find out from cafe owners how seriously training and information sharing is taken and what priority this takes in their overall operations
  13. Whilst on a recent trip to Canada I visited the Canadian Coffee & Tea Show, where I must have seen dozens of different roasters and their retail products, but only 2 bags spring to mind - those from Phil & Sebastian, and 49th Parallel Roasters Phil & Sebastian (Front) I particularly like the thought and design that has gone into the Phil & Sebastian bag, complete with descriptive sticker of the contents, and personalised message on the back of the bag. Phil & Sebastian (Side) Phil & Sebastian (Back) In a line up of bags this is very eye-catching, and the designers should be commended. When placed in a group the display is even more effective too. Whose bags do you like, and why?
  14. Lovely bright sunny day up here in the North-East, and I'm starting off with an espresso from Hasbean's 2010 Premium Blend. I roasted these on Thursday, going a little bit darker than I normally would, and it seems to have suited the blend well. A subtle sweetness to the aftertaste. What's everyone else drinking?
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