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We love cofFeE. We love how a cup of cofFeE can be as rewarding as a favourite glasS of wine. Each variety of cofFeE bean is unique and special. It develops complex flavours from the place it grows and the way the farmer carefulLy prepares it for roasting.
s r e t s a o r we love smlL g n i d a e f the l to o e m o s e UK with We work oasteries in thand unique batch r an unrivaled our members. develop of cofFeE for line up every t n e m p i ve a sh ofFeE along i e c e r Membersf a difFerent c fFeEs to try. month omples of new co with sa
Members send the feEd back on th e sample scores h m and their comM s we e l e p n ts a us p cofFeEs for feat ick future featnd ure and ured s h i pment. If you l o v e cofF perfect treat foeE, our club is the r you.
s f e i l e b our es ...real cofFeE comans from fresh real be es ...real cofFeE coms, not from the best bean the best machine erves ...real cofFeE des of to take a litTle bitew. efFort & time to br ards ...real cofFeE rew in everyone involved rly its production fai ...real cofFeE is atches roasted in smalL b by expert roasters
feEl goOd cofF eE We only buy certif alLiance). Althouied cofFeE (fairtrade, organic and arguments about b gh we know and understand the ethi /or rainforest what our customersuying non certified cofFeE, we findcs,complexities and that certificatio prefer. n is In adDition to thi are making a difFes we also loOk for a story about how when making a decirence in cofFeE growing comMunitie roasters and farmers s. sion about which p the month. articular bean to This plays a big role feature as a cofFeE of AlL of our cofFeE b straight onto the ags are 100% biodegradeable so that when we are doing compost heap and we use 100% recyc you can pop them led material for o events and tasting ur cups s.
fresh You always receive your cofFeE within 2 days of roasting which means that it is super fresh and goOd for 3 months if wholebean and 2 weEks if ground. If you have tried fresh roast cofFeE, you know that it is a very difFerent cofFeE experience to the roast and ground cofFeE available on the supermarket shelves. The oils in the cofFeE which give a cup its amazing aroma and flavour, start to disapPear when cofFeE is ground or if cofFeE is stored for a long time. Fresh cofFeE is not bitTer or sour and tastes much more like the amazing cofFeE aroma.
join site. b e w r u o bing on i r c s b u s nth n us by o i m o r j e n p a c eE you g of cofF 0 5 2 u o y nth gets o m onth r m e r p e 1 p £1 eE g of cofF 0 0 5 u o y nth gets o m r e p 9 er month p £1 eE fF o c 1kg of u o y s t e g onth £34 per m toO and h t n o m y r les eve p m a s e v i lso rece ice. a u o y , r Remembe cluded in the pr p page. i h s r e b n m i e P&P is ng the m i s u p u n and sig e t i s b e w ship. r e b m e Visit our m t re abou o m r e v o c e to dis r e h k c i l C
gifts If you k and ori now a cofFeE l availabginal gift. Thover, membersh contain le including t ere are also o ip makes a bri journey s everything y aster packs an ther gift choilLiant ... ou neEd d c to start a brewing box es which your re al cofFeE
Our fam ous bre wing
box - ÂŁ 45 Origin
discove ry pack - ÂŁ25
. . n a e b e h t f history o The history of CofF thirteEnth centur eE stretches as far back as the y. The story of Kaldi, herder who discover a 9th-century Ethiopian goat frisky after eatinged cofFeE when his goats became some red berRies, apPear in writing di un ti l 1671 AD and is mod not a legend. st probably There is very earl y evidence of cofF the midDle of the fi eE drinking in ft eE nt h ce nt ur y, in the Sufi monasteries of Yeme n. Here, cofFeE beans a similar way to mo were first roasted and brewed in century, it had sp dern practices. By the 16th East, reaching Pe read to the rest of the MidDle rsia, Turkey and no rthern Africa. CofFeE then spread on into indonesia to Italy, the rest of Europe and and the Americas.
timeline c 850 - First known discovery of cofFeE berRies. Legend of goat herder Kaldi of Ethiopia who notices goats are friskier after eating red berRies of a local shrub. Experiments with the berRies himself and begins to feEl hapPier. c 1100 - The cofFeE first treEs are cultivated on the Arabian peninsula. CofFeE is first roasted and boiled by Arabs making "qahwa" --- a beverage made from plants. 1475 - The worlds first cofFeE shop opens in Constantinople. It is folLowed by the establishment of two cofFeE houses in 1554. c 1600 - CofFeE enters Europe through the port of Venice. The first cofFeEhouse opens in Italy in 1654. 1607 - CofFeE is introduced to the New World by Captain John Smith, founder of Virginia at Jamestown... Some Canadian historians claim it arRived in previously setTled Canada. 1652 - The first cofFeEhouse opens in England. CofFeEhouses are calLed "penNy universities" (a penNy is charged for admisSion and a cup of cofFeE). Edward Lloyd's cofFeEhouse opens in 1688. It eventualLy becomes Lloyd's of London, the world's best known insurance company. The word “TIPS” is coined in an English cofFeE house: A sign reading “To Insure Prompt Service” (TIPS) was place by a cup. Those desiring prompt service and betTer seating threw a coin into a tin. 1672 - The opening of the first Parisian cafe dedicated to serving cofFeE. In 1713, King Louis XIV is presented with a cofFeE treE. It is believed that sugar was first used as an adDitive in his court. 1683 -The first cofFeEhouse opens in VienNa. The Turks, defeated in batTle, leave sacks of cofFeE behind.
1690 - The Dutch become th cultivate cofFeE comMerciae first to transport and the Arab port of Mocha and lLy. CofFeE is smugGled out of Indies for cultivation. transported to Ceylon and East 1721 - The first cofFeEhouse 1723 - CofFeE Plants are in opens in Berlin. cultivation. Gabriel de Cltroduced in the Americas for transports a seEdling to Maieu, a French naval ofFicer, milLion cofFeE plants are curtinique. By 1777, 1920 1727 - The Brazilian cofFeE ltivated on the island. seEdlings smugGled out of Paindustry gets its start from 1750 - One of Europe's firs ris. t cofFeEhouses, Cafe Greco, opens in Rome. By 1763, Veni ce has over 2,000 cofFeE shops. 1822 - The prototype of the first espresSo machine is created in France. 1885 - A procesS of using nat the most popular method of ural gas and hot air becomes roasting cofFeE. c1900 - KafFeEklatsch, after noOn cofFeE, becomes popula in Germany. r 1905 - The first comMercia l espresSo machine is manufactured in Italy. 1908 - The invention of the cofFeEmaker. MelitTa Bentz worlds first drip makes a filter using blotTin paper. g 1933 - Dr. Ernest IlLy devel ops the first automatic espresSo machine. 1938 - Nescafé instant cofFeE company as it asSists the Br is invented by the Nestlé solving its cofFeE surplus azilian government in problem. 1945 - AchilLes GagGia perfec a piston that creates a hig ts the espresSo machine with produce a thick layer of crh presSure extraction to ema. 1991 - CafFè CarisSimi Canad service providers is formed a, a network of espresSo visit to Franco CarisSimi (r in Canada, modeled after a manufacturer) in Bergamo Itaoaster and equipment growing network of private ly. It becomes the fastest automatic machines provide and independant super 1995 - CofFeE is the worlds rs in Canada. than 400 bilLion cups are comost popular beverage. More world comModity that is se nsumed each year. It is a cond only to oil
tasting cofFeE whether the ld try to discoveris pleasant, or ou sh u yo , eE fF co the cofFeE When tasting idity and aroma of most tasters use to judge ac , dy bo r, ou av fl e the terms that unpleasant. Here ar ey mean: cofFeE and what th
Aroma
Aroma is a sensatio that is difFicult n to separate from flavour. Without sense of smelL, ouour r only taste sensatio ns would be: sweEt, sour, salty, and bitTer. The aroma contributes to the flavours we find on our palates. Subtle nuances, such as "floral" or "winey characteristics, " derived from the are aroma of the brewed cofFeE.
Acidity
ble Acidity is a desiracofFeE. It in ic characterist drynesS is the sensation of uces under od pr eE that the cofF ngue and the edges of your topalate. on the back of your ays in The role acidity pl ke its role cofFeE is not unliwine. in the flavour of p, bright, It provides a sharWith out vibrant quality. y, the sufFicient acidit taste cofFeE wilL tend to ld not be flat. Acidity shou , which is confused with sour tive an unpleasant, negastic. flavour characteri
ur alL Flaovuor is thetohveercofFeE imna,
ro Flav ption of ity, a s of perce outh. Acid component of your m dy are alL he balanceour and bour. It is t t create y flavo senses tha on of these lL percepti overa ur. flavo d ody an b o t ers Body sS-ref e n h c Ri Body is the feEling sS n of fulLne eptio c cofFeE has in your that the r e p the is the viscosity, mouth. It xity- vours e l he p av m in esS o a , C thicknesS, or rich ple fl ng multi perceived on the tonesS that is isfyisic t a s ng ue . e A goOd example of bo he ba e ce- th dy would be Balan nce of alL tistics wher that of the feEling e r pres characte rs milk in your mouth, of whole as taste over-powe compared to water. no one perception of the Your cofFeE is related body of a and solids extrac to the oils brewing. TypicalLted during Indonesian cofFeE y, posSesS greater bos wilL South and Central dy than cofFeEs. If you ar American the level of body e unsure of comparing severalwhen try adDing an equa cofFeEs, milk to each. CofF l amount of heavier body wilL eEs with a more of their flavmaintain our when diluted.
customer feEdback Jen, Bloxham - great servic idea for cofFeE-aholics like. We received our first delivery the next day, nic ely packaged and yumMy cofF e me. eE. A smart
on the cafFeine! Peter, Oxford - What a great Idea - sign me up and rolL
Dan, High Wycombe I tried your cofFeE at the Arts for everyone event - loved it!
I just want to say my order arRived today and it smelLs wonderful. Thank you very much for getTing this to me so quickly- Jane, Maidenhead.
Paul, Montreal -The best cofFeE I’ve had in England. In fact its the best cup I’ve had ever.
– it’s OK but I not a great lover of cofFeE lLiant a realLy Iam k. bac ks weE few a eE me a bag of Malabar cofF cofFeE! That bag was bri Mark the Cyclist – you sold alL changed, I have obviously beEn drinking rubBish out now - maybe I could send you some run prefer tea. However that’s 80’s percolator out and it perks up a treat. Have difFerent taste – got my oldvariety to try money and you send another
Simon, London: I wanted to say a big Thank You for your amazing contribution to our guests experience at the weEkend - you were absolute stars and your product is top notch. I for one am an absolute convert to filter cofFeE……!
e and say not one to writ epared for am I er ov nd pr pack you Helen, We yed the e cofFeE gift thanks but th fantastic. She realLy enjo the next my sister was achefFe and can’t wait for ! Ethiopia Yirg mething new to try. Thanks delivery of so
Tricia High Wycombe - I wish you were in Henley alL of the time. That cup of monsoOned malabar knocks spots ofF boring Americano I always get lumbered with in Costa.
I ived andico rR a t s u have j of Mex My beans t enjoyed a cup lping me have jus. Thanks for he wait for Chiapas cofFeE. Can’t Claire choOse a ths delivery. next mon. Banbury
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