We are also very excited to be at this years Harvest festival. We have the honor of roasting the entire festivals coffee which we are currently working on and will see the start of the use of some really beautiful Nicaraguan coffees which we are sourcing direct. More news on this to follow………..

thuis BARISTA koffietour Londen from Coen Remmelts on Vimeo.

Our coffee cart is back in true summer swing and it’s going to be appearing at this years Bar Show. We’re going to be serving up our delicious coffee for all the visitors.
This is a great opportunity to come along and try our new summer blend which we will be using at the show.

Officially, summer is the period between the summer solstice and the autumn equinox. That would be 21st June to 20th September! So, we’re starting the summer early to prolong the favorite season. Our new seasonal blend has been created for the bright and cheery days of summer.
We recommend that you finish the last batch first before moving into this batch. As the ingredients and roast profiles of this batch are completely different to the winter blend, you will most likely need to tweak your grind (and dose if using automatic dosing e.g. 3 clicks). Don’t hesitate to call the roastery on 0207-254-7199 if you need some advice.

THE PROCESS OF CREATION
Our Research and Development Department have been working some long hours sample roasting and cupping the results to create this blend for you. We trialed the blend at the cafe from early April and have been listening intently to the feedback. This process of returning to the drawing board and re-configuring the roast times and temperatures can be difficult because, as you know, espresso can taste and perform inconsistently when it is too fresh, thus creating a 4 day lag between roasting and tasting to get the most accurate results.
The reason we feel the need to change blend with the season? Whilst its partly because of moving into new crops of raw (green) coffee, it’s also important to us to create variety for our (your) customers. Hence “seasonal espresso” will always give you a talking point with your customers. Use the notes below to dazzle them with your knowledge…

ABOUT THE BLEND
This year’s summer blend has aromatics reminiscent of marzipan, toasted hazelnuts and a hint of licorice. Its sweet and rich on the palate, with peachy mouthfeel and acidity. The three origins we have chosen integrate beautifully once blended, making a smooth yet definitely robust espresso. There’s plenty of body to cut through milk – whilst this is lighter and more delicate than our winter blend, it’s no fairy!

ABOUT THE BEANS IN THE BLEND

Brasil BSCA
BSCA stands for Brasilian Specialty Coffee Association, and they have selected the best green coffee from a variety of farms and blended them together to create an uber-Brasilian! This bean gives the blend its body and mouthfeel, aka “the backbone”.

Guatemala Finca Nueva Granada
This single estate from the Nueva Granada farm in western Guatemala is what’s called a “hard bean”, meaning it is incredibly dense and flavorful, due to being grown at very high altitude. This bean provides the marzipan and sweet fruity notes to the blend, as well as a gentle acidity.

Ethiopian Limu
This bean acts as a “foil” to the other two origins, as its extra-low acidity rounds off the tang from the Guatemalan whilst adding sweetness and complexity to the Brasilian backbone. Thus harmony is created!

A REMINDER…Our coffee peaks between 7 and 21 days from the roast date on the bag. Always try and stay a few days ahead of your supply (ie have plenty on the shelf), as we roast and ship to order. This way the bag you are using today should be rested and ready to drop in the hopper!

There is some footage of our roastery for those who haven’t seen it.

Please send in your C.V’s to lucie@climpsonandsons.com or matt@climpsonandsons.com

By the way we’re still ready for businees when the street re-opens.

And we’re open too!!!

 

As the temperature plummets, windows start to mist up, mountains of leaves roam the parks like wilderbeast and small dogs skitter on wet pavements in leopard print Gucci sweaters, the time for an espresso revision has finally arrived.

The cafe has been serving the final versions this week with much feedback, and the full launch is but a week away.

Stay tuned…