Brewing Coffee
When brewing coffee the ratio of ground coffee to water is vital. Generally the rule is 1 standard coffee scoop (2 tablespoons) of ground coffee to every 6 ounces of water. The only problem here is that coffee scoops can vary in capacity. The ideal way is to measure the capacity of your coffee scoop and adjust your subsequent coffee measurements accordingly. If weaker coffee is preferred then the 2 to 6 rule applies. Make it full strength and then dilute to taste with hot water or milk.
There are many ways to brew coffee but a percolator should not be one of them. Percolators violate two of the fundamental rules of good coffee brewing. They boil the coffee which extracts bitter and sour substances that should play no part in coffee and they pour water that is too hot over the grounds repeatedly. The water should be just right and poured only once.
There are many recommended methods of brewing a good cup of coffee.
The filter cone method involves pouring the hot water through ground coffee that has been measured into a filter set inside a cone. Over recent years this method has become increasingly popular. Connoisseurs prefer to use gold-washed metal filters but paper filters are convenient and easy to use.
Electric Drip machines operate in much the same fashion as manual filter cones except that they pour water over the coffee electrically from a pre-measured reservoir. The flat-bottomed cupcake shaped filters are thought to allow the water to saturate the ground coffee more evenly than the cone shaped filters.
The commonest version of the Metal drip pot is the old-fashioned stovetop pot divided from top to bottom into chambers for hot water, ground coffee and brewed coffee. These are excellent and produce coffee, which is full in flavor and body.
Plunger Pots or French Press Pots operate in a unique manner. The course ground coffee is placed into the pot. Hot water is then added and the grounds are left to steep. Then a metal screen attached to a plunger is slowly pushed down forcing the coffee grounds to the bottom of the pot. This coffee has a thick texture and is particularly appropriate to the flavors of dark roasted coffees.
Espresso coffee is fast becoming popular and the term espresso refers to the brewing method and not a coffee bean. This method gives the fullest bodied coffee by far. Espresso machines force hot (not boiling) water through finely ground coffee at high pressure.
Almost certainly every nation of the eastern Mediterranean brew coffee with a very simple method which is though to have originated in the coffee houses of Cairo in the fifteenth century.
Very finely ground, sweetened coffee is lightly boiled several times in a medieval looking long handles brass or copper vessel called a cezve in Turkish and ibrik or briki in Greek. Although the coffee is not filtered the grounds stay in the bottom of the pot but some sediments will find there way into the cup where it sinks to the bottom and remains.
Tuesday, December 30, 2008
Saturday, December 13, 2008
Organic Tea
Mild in taste with a cooling effect, white tea helps strengthen gastrointestinal health and is mentally refreshing. It eliminates body ‘dampness’ and lowers body temperature
Early Sung Emperors (AD 960-1279) were connoisseurs of white tea and they fully appreciated its health benefits. In his book entitled, ‘Daguan Theory of Tea’ written in AD 1107-1110, Emperor Huizong of Sung Dynasty, Chao Ji ascribed to white tea its incomparable qualities, including ‘thin leaves in translucence ’, ‘like unpolished jade’, etc.
White tea is a hereditary variation evolved under low temperature environment, resulting in its inherent deficiency in chlorophyll. Hence, it is a unique type of tea plant! Due to the unique metabolism of the tea plant, which suppresses the synthesis of chlorophyll during low temperature period, but significantly increases the production of aminophenol, the aminophenol composition of early Spring white tea is in general more than 6%, with that of higher content even reaching 9%! Other green teas produced in the same season have aminophenol composition ranging from 2-4%. Aminophenol in tea is constituted of more than 20 types of amino acid, of which about 50-60% is tea amino acid. This tea amino acid is a characteristic constituent of tea. To date, other than the minor content found in this particular source, it is not found in other faunas and floras!
Mild in taste with a cooling effect, white tea helps strengthen gastrointestinal health and is mentally refreshing. It eliminates body ‘dampness’ and lowers body temperature. According to the eighth issue of 2003 edition of the journal,’ Tea Information’, the academic journal of USA Academy of Science reported on the discovery of Harvard University Medical College that regular tea drinking increases five-fold the rate of interferon secretion by human blood immunocyte. Interferon is the frontline of human ‘chemical defense’ against infections due basically to the tea amino acid compound in tea leaves, known as ‘theanine’. Theanine decomposes in the human internal organs into ‘ethylamine’, which in turn mobilizes blood immunocyte of the ‘Gamma-Delta T’ cellular type to enhance secretion of interferon, thereby significantly augmenting the defense capability against external harm. Consequently, it is deduced from this research finding that tea drinking would increase five-fold the rate of interferon secretion by human blood immunocyte. It is now known that the composition of theanine in white tea is higher than that in normal teas by one to two times!
Plucked exclusively during early spring at around 5.00 am in the morning when the tea plants are still covered with dew, only tender buds and the first young leaves respectively are hand-picked. Back from the field, the leaves are then removed carefully by hand so that only the buds are selected. The buds are spread evenly on a bamboo sieve-tray, with utmost care to avoid overlapping, and then placed under either low intensity morning sunlight or natural ventilation to wither. This natural withering process normally takes about a few hours until the buds are about 80 to 90 % dehydrated. Inadvertently, the buds undergo very mild fermentation during this short period of withering. Finally, the withered buds are dried under 30-40 degC heat, either on low fire or under sunlight.
Unlike other teas, white tea undergoes the simplest tea making process in the most natural way, thereby resulting in the highest retention of the nutrients and the medically beneficial constituents in the tea buds!
Tea Brewing Guide
Reputable top quality green tea is produced meticulously using fine tender buds and has the unique characteristics of jade green color, pervasive aroma, intense full-bodied taste and beautiful shape. Therefore the correct method of tea brewing is to fully manifest these four characteristics so as to realize the aesthetic appreciation and enjoyment of the tea. To achieve this objective, we need to master the four basic steps of utensil selection, water temperature control, manner of tea feeding and infusion technique.
Utensil Selection
Crystal clear and transparent top quality glassware should be selected for brewing of top grade fine green tea. Besides enhancing visual aesthetics, the use of glass also facilitates the appreciation of infusion color as well as the gradual tea bud reactions of unfolding, flotation and migration in the infusion, which is fantasized as the ‘dance of tea’. This can be further dramatized by holding a glass of tea infusion silhouetted against sunlight or lamp light. Infiltrating from behind, the light illuminates the floating and migrating fine furry tips which glitter on reflection like a dispersal of starry sparkles, arousing a dreamy illusion.
Either porcelain cup or covered bowl could be used for brewing of medium to high grade tea. For low to medium grade, normal tea pot could also be used. Tea pot has a bigger volume. On filling with hot water, its temperature can be maintained for a longer time. This helps in more effective dissolution of nutrition from the coarse tea leaves. However, if the tea pot is used in brewing top grade high quality green tea, the temperature of the infusing hot water cannot drop as timely as desired. It can then ‘overcook’ the tender buds, resulting in the loss of the refreshing aroma and freshness in taste!
Water Temperature Control
Historically, it has been the tradition of Chinese tea connoisseurs to place special emphasis on water quality and infusion temperature. Water from the mountain is considered the top quality; from the river and stream, medium quality and from the well, the lowest quality.
Emperor Huizong of Sung Dynasty, Chao Ji elaborated on the prerequisites of top quality water in more explicit terms:-
It must be clear, free of any suspended matters, colorless, transparent and free of any sedimentation.
It must be light. This is logical scientifically as the lighter water should have lesser dissolved mineral matters or other unwanted chemical dosage, which would invariably taint the natural taste of tea infusion.
It must be ‘sweet’ to the taste buds, rendering a pleasant sense of lingering freshness, which would surely complement and enhance the natural taste of tea.
It must be cold. Because cold water has its source in the deep sub-strata of the ground and hence, is free from any pollutions.
Source of water must be ‘living’, meaning that it is flowing continuously. It is proven that bacteria cannot easily multiply in flowing water. The relatively higher content of dissolved oxygen, carbon dioxide and other gases in flowing water has self-purifying effect and the resulting aeration improves the freshness and tastiness of tea infusion.
Having thus a good water source at the onset does not automatically assure satisfactory tea infusion. The next focus should now be devoted to appropriate water temperature control. Too high water temperature has the undesirable effect of ‘overcooking’ the ‘tea green’ in confinement, resulting in a yellowish and cloudy infusion which is much bitter in taste. Its substantial vitamin content could easily be destroyed.
Conversely, if the water temperature is too low, the essential elements in the tea leaves cannot be sufficiently dissolved, resulting in an infusion that is too light in taste. Sometimes, it also leads to the failure of the tea leaves to sink, which remain floating on the water. Consequently, drinking is much inconvenienced.
In general, the higher grade and more precious the fine tender tea is, the lower should the water temperature be. Water temperature ranging from 75°C to 80°C is suitable for Bi Lo Chun. Temperature range from 80°C to 85°C is suitable for other reputable fine tea. For medium to lower grade tea, hotter temperature range from 95°C to 100°C can be used.
Feeding of tea leaves
Three basic methods of leaf feeding are to be considered:-
Direct feeding into the glass before pouring the required quantity of water in one go is known as ‘bottom feeding’;
Firstly, feed tea leaves into the glass; then pour in boiled water cooled to 90°C till one third of glass volume and let it stand for about 3 minutes. When the soaked leaves have absorbed sufficient water and start to unfurl, fill the glass up to its full volume. This is known as ‘middle feeding’; and
The glass is firstly filled with 85°C~90°C boiled water. Tea leaves are then fed into the glass. This is known as top feeding.
Either top or middle feeding method is suitable for top grade teas such as Long Jing and Bi Lo Chun which are tightly furled and compacted in shape. Middle feeding method is suitable for top grade fine tea types which are loosely furled. Bottom feeding method is suitable for normal green tea types.
Water Pouring
Finally the skill of water pouring would determine the ultimate quality of tea infusion. Three basic techniques are to be mastered, viz.:-
With the water pot lifted high up above the glass, the hot water should be discharged at an oblige projectile, landing on the side of the glass so as to guide the water flow along the side wall as it feeds into the glass;
After water filling, whether the glass of infusion should be covered or not is dependent on the conditions of tea leaves, infusion water temperature and the prevailing weather. If the leaves (buds) are tender and water hot, it should not be covered during summer; otherwise, it should then be covered to steep the tea. During steeping of reputable top grade tea, it could be covered only for about one minute. The cover should then be taken off to await the gradual infusion of the essential elements from the leaves, whilst patiently inhaling the enduring aroma emanating from the infusion. The infusion should not be covered for too long to avoid ‘overcooking’ and consequently, spoiling the tea;
The follow-up rounds of water pouring should be performed consecutively on time. The first brew is called the ‘first unfurled tea’ or ‘upstream tea’. When the tea is drunk till about one third of the infusion is left, the glass should then be filled promptly. This is referred to as the ‘follow-up water’. If the follow-up water is poured too late (e.g. water is filled only when the first unfurled tea has been fully drunk), the second brew would inadvertently become rather diluted and tasteless.
*** Once the art of tea brewing as illustrated in the four basic steps recommended above is mastered, you can rest assured be capable of fully expressing the character of the tea by successfully preparing a good tea that has the right color, steep aroma and full-bodied taste***
Utensil Selection
Crystal clear and transparent top quality glassware should be selected for brewing of top grade fine green tea. Besides enhancing visual aesthetics, the use of glass also facilitates the appreciation of infusion color as well as the gradual tea bud reactions of unfolding, flotation and migration in the infusion, which is fantasized as the ‘dance of tea’. This can be further dramatized by holding a glass of tea infusion silhouetted against sunlight or lamp light. Infiltrating from behind, the light illuminates the floating and migrating fine furry tips which glitter on reflection like a dispersal of starry sparkles, arousing a dreamy illusion.
Either porcelain cup or covered bowl could be used for brewing of medium to high grade tea. For low to medium grade, normal tea pot could also be used. Tea pot has a bigger volume. On filling with hot water, its temperature can be maintained for a longer time. This helps in more effective dissolution of nutrition from the coarse tea leaves. However, if the tea pot is used in brewing top grade high quality green tea, the temperature of the infusing hot water cannot drop as timely as desired. It can then ‘overcook’ the tender buds, resulting in the loss of the refreshing aroma and freshness in taste!
Water Temperature Control
Historically, it has been the tradition of Chinese tea connoisseurs to place special emphasis on water quality and infusion temperature. Water from the mountain is considered the top quality; from the river and stream, medium quality and from the well, the lowest quality.
Emperor Huizong of Sung Dynasty, Chao Ji elaborated on the prerequisites of top quality water in more explicit terms:-
It must be clear, free of any suspended matters, colorless, transparent and free of any sedimentation.
It must be light. This is logical scientifically as the lighter water should have lesser dissolved mineral matters or other unwanted chemical dosage, which would invariably taint the natural taste of tea infusion.
It must be ‘sweet’ to the taste buds, rendering a pleasant sense of lingering freshness, which would surely complement and enhance the natural taste of tea.
It must be cold. Because cold water has its source in the deep sub-strata of the ground and hence, is free from any pollutions.
Source of water must be ‘living’, meaning that it is flowing continuously. It is proven that bacteria cannot easily multiply in flowing water. The relatively higher content of dissolved oxygen, carbon dioxide and other gases in flowing water has self-purifying effect and the resulting aeration improves the freshness and tastiness of tea infusion.
Having thus a good water source at the onset does not automatically assure satisfactory tea infusion. The next focus should now be devoted to appropriate water temperature control. Too high water temperature has the undesirable effect of ‘overcooking’ the ‘tea green’ in confinement, resulting in a yellowish and cloudy infusion which is much bitter in taste. Its substantial vitamin content could easily be destroyed.
Conversely, if the water temperature is too low, the essential elements in the tea leaves cannot be sufficiently dissolved, resulting in an infusion that is too light in taste. Sometimes, it also leads to the failure of the tea leaves to sink, which remain floating on the water. Consequently, drinking is much inconvenienced.
In general, the higher grade and more precious the fine tender tea is, the lower should the water temperature be. Water temperature ranging from 75°C to 80°C is suitable for Bi Lo Chun. Temperature range from 80°C to 85°C is suitable for other reputable fine tea. For medium to lower grade tea, hotter temperature range from 95°C to 100°C can be used.
Feeding of tea leaves
Three basic methods of leaf feeding are to be considered:-
Direct feeding into the glass before pouring the required quantity of water in one go is known as ‘bottom feeding’;
Firstly, feed tea leaves into the glass; then pour in boiled water cooled to 90°C till one third of glass volume and let it stand for about 3 minutes. When the soaked leaves have absorbed sufficient water and start to unfurl, fill the glass up to its full volume. This is known as ‘middle feeding’; and
The glass is firstly filled with 85°C~90°C boiled water. Tea leaves are then fed into the glass. This is known as top feeding.
Either top or middle feeding method is suitable for top grade teas such as Long Jing and Bi Lo Chun which are tightly furled and compacted in shape. Middle feeding method is suitable for top grade fine tea types which are loosely furled. Bottom feeding method is suitable for normal green tea types.
Water Pouring
Finally the skill of water pouring would determine the ultimate quality of tea infusion. Three basic techniques are to be mastered, viz.:-
With the water pot lifted high up above the glass, the hot water should be discharged at an oblige projectile, landing on the side of the glass so as to guide the water flow along the side wall as it feeds into the glass;
After water filling, whether the glass of infusion should be covered or not is dependent on the conditions of tea leaves, infusion water temperature and the prevailing weather. If the leaves (buds) are tender and water hot, it should not be covered during summer; otherwise, it should then be covered to steep the tea. During steeping of reputable top grade tea, it could be covered only for about one minute. The cover should then be taken off to await the gradual infusion of the essential elements from the leaves, whilst patiently inhaling the enduring aroma emanating from the infusion. The infusion should not be covered for too long to avoid ‘overcooking’ and consequently, spoiling the tea;
The follow-up rounds of water pouring should be performed consecutively on time. The first brew is called the ‘first unfurled tea’ or ‘upstream tea’. When the tea is drunk till about one third of the infusion is left, the glass should then be filled promptly. This is referred to as the ‘follow-up water’. If the follow-up water is poured too late (e.g. water is filled only when the first unfurled tea has been fully drunk), the second brew would inadvertently become rather diluted and tasteless.
*** Once the art of tea brewing as illustrated in the four basic steps recommended above is mastered, you can rest assured be capable of fully expressing the character of the tea by successfully preparing a good tea that has the right color, steep aroma and full-bodied taste***
Friday, December 12, 2008
Special Blended Teas
The skill of the tea blender is to bring together flavours, like the solo instruments of an orchestra, and join them, thus creating a harmony whilst retaining some of their individuality.
Duke Street Blend (Black Tea)
A rich strong full-flavoured tea, suitable for drinking throughout the day either black or with milk.
Earl Grey (Black Tea)
A blend of choice teas flavoured with the oil from the peel of the bergamot fruit. Recommended for drinking in the afternoon.
Afternoon Blend (Black Tea)
A finely balanced blend of India and China Teas that can be enjoyed with traditional tea-time food or just on its own. Serve black, or with a slice of lemon, or with milk.
Breakfast Blend (Black Tea)
A medium to strong full-flavoured breakfast tea, the blend brings together fine teas from India, Sri Lanka (Ceylon) and Kenya.
Country House Blend (Black Tea)
A rich bright tea with a lively, full flavour, delicate, aromatic subtlety, and smooth body. We blend teas from India, China and Ceylon to make a tea that can be drunk throughout the day, served with milk or black or with a slice of lemon.
Russian Caravan (Black Tea)
Blended to an ancient recipe from Formosa Oolong, China Keemun and India Darjeeling. It has a lovely aroma, and makes a distinctive fragrant and full-bodied tea. It can be enjoyed black or with milk.
Green Tea
When tea was introduced into England in the 17th century it was all unfermented green tea. Black tea only became popular in the 18th century. Now many people in the UK are drinking green tea again as it is considered to have health benefits. They contain less caffeine than black tea. Some may find them an acquired taste but if brewed for two to three minutes they makes an excellent digestif after a meal.
Lotus Flower (Green Tea)
China green tea leaves hand tied round a red lotus blossom. The flower opens as the infusion takes place making a delicate and slightly perfumed tea. Particularly attractive when brewed in a glass teapot. The tea is ready when the flower and leaves have expanded fully.
Jasmine Pearls (Green Tea)
Tai Mu Long Zhu Jasmine Pearls are so named because the little 'pearls' are made by tightly hand rolling the fine leaves and buds . The jasmine flowers are removed after scenting the tea. The flavour is sweet, smooth and beautifully scented. Best brewed for two to three minutes.
Silver Needles (Green Tea)
China White Yin Zhen tea known as Silver Needles comes from the Fujian province and is made from the tender buds covered in tiny white hairs. It has a unique velvety texture on the palate and a delicate fragrant aroma. Brew for 2 to 3 minutes.
Pi Lo Chun (Green Tea)
Pi Lo Chun is from Formosa (Taiwan) where the tea plants are grown between peach, plum, and apricot trees. The tea leaves absorb some of the fragrance of these fruits. This tea is picked only once a year when the leaves are at their peak. The flavour is very delicate and fragrant. Best brewed for 2 to 3 minutes. Two further infusions may be made.
Lung Ching Dragon's Well (Green Tea)
Produced near to the village of the same name in the Zhejiang province of China, this tea is famous for its quality. It has flat jade green leaves, a delicate aroma, and a mellow flavour with a slightly sweet after-taste. It can be enjoyed throughout the day, especially after rich foods.
Chun Mee (Green Tea)
From the South of China, this tea is noted for its lively character and refreshing sharpness.
Gunpowder (Green Tea)
A Formosa tea originally so named because of its appearance, the leaves are rolled up into a ball, and having a distinctive fruity flavour.
The skill of the tea blender is to bring together flavours, like the solo instruments of an orchestra, and join them, thus creating a harmony whilst retaining some of their individuality.
Duke Street Blend (Black Tea)
A rich strong full-flavoured tea, suitable for drinking throughout the day either black or with milk.
Earl Grey (Black Tea)
A blend of choice teas flavoured with the oil from the peel of the bergamot fruit. Recommended for drinking in the afternoon.
Afternoon Blend (Black Tea)
A finely balanced blend of India and China Teas that can be enjoyed with traditional tea-time food or just on its own. Serve black, or with a slice of lemon, or with milk.
Breakfast Blend (Black Tea)
A medium to strong full-flavoured breakfast tea, the blend brings together fine teas from India, Sri Lanka (Ceylon) and Kenya.
Country House Blend (Black Tea)
A rich bright tea with a lively, full flavour, delicate, aromatic subtlety, and smooth body. We blend teas from India, China and Ceylon to make a tea that can be drunk throughout the day, served with milk or black or with a slice of lemon.
Russian Caravan (Black Tea)
Blended to an ancient recipe from Formosa Oolong, China Keemun and India Darjeeling. It has a lovely aroma, and makes a distinctive fragrant and full-bodied tea. It can be enjoyed black or with milk.
Green Tea
When tea was introduced into England in the 17th century it was all unfermented green tea. Black tea only became popular in the 18th century. Now many people in the UK are drinking green tea again as it is considered to have health benefits. They contain less caffeine than black tea. Some may find them an acquired taste but if brewed for two to three minutes they makes an excellent digestif after a meal.
Lotus Flower (Green Tea)
China green tea leaves hand tied round a red lotus blossom. The flower opens as the infusion takes place making a delicate and slightly perfumed tea. Particularly attractive when brewed in a glass teapot. The tea is ready when the flower and leaves have expanded fully.
Jasmine Pearls (Green Tea)
Tai Mu Long Zhu Jasmine Pearls are so named because the little 'pearls' are made by tightly hand rolling the fine leaves and buds . The jasmine flowers are removed after scenting the tea. The flavour is sweet, smooth and beautifully scented. Best brewed for two to three minutes.
Silver Needles (Green Tea)
China White Yin Zhen tea known as Silver Needles comes from the Fujian province and is made from the tender buds covered in tiny white hairs. It has a unique velvety texture on the palate and a delicate fragrant aroma. Brew for 2 to 3 minutes.
Pi Lo Chun (Green Tea)
Pi Lo Chun is from Formosa (Taiwan) where the tea plants are grown between peach, plum, and apricot trees. The tea leaves absorb some of the fragrance of these fruits. This tea is picked only once a year when the leaves are at their peak. The flavour is very delicate and fragrant. Best brewed for 2 to 3 minutes. Two further infusions may be made.
Lung Ching Dragon's Well (Green Tea)
Produced near to the village of the same name in the Zhejiang province of China, this tea is famous for its quality. It has flat jade green leaves, a delicate aroma, and a mellow flavour with a slightly sweet after-taste. It can be enjoyed throughout the day, especially after rich foods.
Chun Mee (Green Tea)
From the South of China, this tea is noted for its lively character and refreshing sharpness.
Gunpowder (Green Tea)
A Formosa tea originally so named because of its appearance, the leaves are rolled up into a ball, and having a distinctive fruity flavour.
Espresso Coffees
A good espresso coffee is usually strong, full-bodied, and with low acidity. We recommend these coffees to make in an espresso machine and are equally good as a cappucinno, latte or machiato:
Milder
Caffe Dora Blend (50% decaffeinated)
Jamaica Blue Mountain Very Dark (Very Dark Roasted)
A fine quality coffee is very smooth yet powerful having no acidity. Best served black or with cream.
Rwanda Kopakabi (Medium Roasted)
Fine coffee from Rwanda which comes from the Kopakabi coffee cooperative. The beans are of the Bourbon variety and have a 'roundness' with a little acidity and very nice balance. It is best served black or with milk.
Brazil Daterra Bruzzi Dark (Medium Roasted or Dark Roasted)
The Daterra coffee plantation lies in the Cerrado and Mogiana region of Brazil and is foremost in the quest for high quality coupled with sustainability and protection of the environment. We have chosen their 'Bruzzi' coffee which has a delightful, full-bodied flavour with a hint of acidity and a smooth after-taste. Available either medium or dark, this coffee is particularly suitable for espresso and cappucinno.
Caffe Roma Blend (Blended Roasts)
A rich, lively strong coffee with a fine sweetness at the finish. Coffees from India, Tanzania and Brazil are blended to achieve this espresso, cappuccino coffee. It can also be prepared in filter makers and Cafetières.
Tags: Smooth, Sweet, Espresso, Cappuccino, Strong
Stronger
Santa-Mokka Blend (Blended Roasts)
A smooth strong coffee with a rich, mellow background. We use coffees from Brazil and Colombia blending them to create an intense flavour that will produce strong cappuccino or medium strong espresso coffee. It is recommended for all makers. Serve black or with cream.
Tags: Smooth, Espresso, Cappuccino, Strong
Cafe Centro Blend (Very Dark Roasted)
Very strong. Rich, subtle acidity with a smooth powerful background. We blend Guatemala Nueva Granada and El Salvador Santa Barbara. Both coffees are produced with concern for quality, the environment and worker protection. Recommended for all coffee makers. Serve black or with cream.
Tags: Smooth, Espresso, Cappuccino, Cafetiere, Very Strong
Sumatra Blend (Very Dark Roasted)
Deep, rich, full flavour with a point at the finish. We blend fine Sumatra with our quality Kibo Chagga to make rich, deep espresso and strong cappuccino. Will prepare well in all coffee makers. Serve black or with cream.
Tags: Indonesia, Asia, Smooth, Mellow, Filter, Espresso, Cafetiere, Very Strong
Very Strong
Creole Blend (Very Dark Roasted)
Powerful, rich and very smooth. Brazil and Colombia Supreme coffees are roasted to create a strong after dinner coffee that will suit all occasions. Can be prepared in all makers. Serve black or with cream.
Tags: Smooth, Espresso, Cafetiere, Very Strong
Continental Blend (Very Dark Roasted)
Very lively with a dominating bite. We blend coffees from India and Colombia, roasting them very darkly to produce a very powerful coffee with a definite 'kick' in after taste. Prepares well in all makers. Serve black
Tags: Earthy, Espresso, Cafetiere, Very Strong
Brazil Bourbon Very Dark (Medium to Dark Roast or Very Dark Roasted)
Very low in acidity, especially when very dark roasted, it has a subtle piquancy, and has been described as 'chocolatey'. The variety probably takes its name from a single coffee tree presented by the Dutch to King Louis XIV of France in 1713. Seedlings were later transported to the French Island of Bourbon, now called Reunion. First introduced into Brazil in around 1720, our coffee is grown by a Brazilian farmer who specializes in traditional production methods. Suitable for preparation in all coffee makers. Serve black or with cream.
Tags: Brazil, South America, Smooth, Filter, Espresso, Cappuccino, Cafetiere, Very Strong, Medium to Strong
A good espresso coffee is usually strong, full-bodied, and with low acidity. We recommend these coffees to make in an espresso machine and are equally good as a cappucinno, latte or machiato:
Milder
Caffe Dora Blend (50% decaffeinated)
Jamaica Blue Mountain Very Dark (Very Dark Roasted)
A fine quality coffee is very smooth yet powerful having no acidity. Best served black or with cream.
Rwanda Kopakabi (Medium Roasted)
Fine coffee from Rwanda which comes from the Kopakabi coffee cooperative. The beans are of the Bourbon variety and have a 'roundness' with a little acidity and very nice balance. It is best served black or with milk.
Brazil Daterra Bruzzi Dark (Medium Roasted or Dark Roasted)
The Daterra coffee plantation lies in the Cerrado and Mogiana region of Brazil and is foremost in the quest for high quality coupled with sustainability and protection of the environment. We have chosen their 'Bruzzi' coffee which has a delightful, full-bodied flavour with a hint of acidity and a smooth after-taste. Available either medium or dark, this coffee is particularly suitable for espresso and cappucinno.
Caffe Roma Blend (Blended Roasts)
A rich, lively strong coffee with a fine sweetness at the finish. Coffees from India, Tanzania and Brazil are blended to achieve this espresso, cappuccino coffee. It can also be prepared in filter makers and Cafetières.
Tags: Smooth, Sweet, Espresso, Cappuccino, Strong
Stronger
Santa-Mokka Blend (Blended Roasts)
A smooth strong coffee with a rich, mellow background. We use coffees from Brazil and Colombia blending them to create an intense flavour that will produce strong cappuccino or medium strong espresso coffee. It is recommended for all makers. Serve black or with cream.
Tags: Smooth, Espresso, Cappuccino, Strong
Cafe Centro Blend (Very Dark Roasted)
Very strong. Rich, subtle acidity with a smooth powerful background. We blend Guatemala Nueva Granada and El Salvador Santa Barbara. Both coffees are produced with concern for quality, the environment and worker protection. Recommended for all coffee makers. Serve black or with cream.
Tags: Smooth, Espresso, Cappuccino, Cafetiere, Very Strong
Sumatra Blend (Very Dark Roasted)
Deep, rich, full flavour with a point at the finish. We blend fine Sumatra with our quality Kibo Chagga to make rich, deep espresso and strong cappuccino. Will prepare well in all coffee makers. Serve black or with cream.
Tags: Indonesia, Asia, Smooth, Mellow, Filter, Espresso, Cafetiere, Very Strong
Very Strong
Creole Blend (Very Dark Roasted)
Powerful, rich and very smooth. Brazil and Colombia Supreme coffees are roasted to create a strong after dinner coffee that will suit all occasions. Can be prepared in all makers. Serve black or with cream.
Tags: Smooth, Espresso, Cafetiere, Very Strong
Continental Blend (Very Dark Roasted)
Very lively with a dominating bite. We blend coffees from India and Colombia, roasting them very darkly to produce a very powerful coffee with a definite 'kick' in after taste. Prepares well in all makers. Serve black
Tags: Earthy, Espresso, Cafetiere, Very Strong
Brazil Bourbon Very Dark (Medium to Dark Roast or Very Dark Roasted)
Very low in acidity, especially when very dark roasted, it has a subtle piquancy, and has been described as 'chocolatey'. The variety probably takes its name from a single coffee tree presented by the Dutch to King Louis XIV of France in 1713. Seedlings were later transported to the French Island of Bourbon, now called Reunion. First introduced into Brazil in around 1720, our coffee is grown by a Brazilian farmer who specializes in traditional production methods. Suitable for preparation in all coffee makers. Serve black or with cream.
Tags: Brazil, South America, Smooth, Filter, Espresso, Cappuccino, Cafetiere, Very Strong, Medium to Strong
Ethiopian Coffee
Harar Longberry (Medium Roasted)
It has a deep, heavy flavour, a fruity aftertaste and is very fragrant. Grown by the Oromia Coffee Farmers Cooperative Union who provide financial support for the individual farmers and invest in community projects to provide health centres, schools and water supplies. it is probably at its best prepared and served in the Turkish manner. Serve black. Also recommended for filter makers.
Harar Longberry (Medium Roasted)
It has a deep, heavy flavour, a fruity aftertaste and is very fragrant. Grown by the Oromia Coffee Farmers Cooperative Union who provide financial support for the individual farmers and invest in community projects to provide health centres, schools and water supplies. it is probably at its best prepared and served in the Turkish manner. Serve black. Also recommended for filter makers.
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