Current Coffees

Explorer - Asman Gayo Mill, Sumatra

The traditional flavour profile of Sumatran coffee usually falls outside our roasting style—but this one changed our minds. Because it’s washed rather than wet-hulled it’s unlike any Sumatran coffee we’ve tasted, with juicy fruitiness of fresh berries balanced by white sugar sweetness. 

It comes from a small mill in the coffee-famous Aceh region founded by Cup of Excellence winner Asman Arianto. In 2018 he formed the Ribang Gayo Musara Cooperative, which today is 350 members strong, many of whom were dislocated from their land in north Sumatra after a long-dormant volcano became active in 2013. Since then they have rebuilt their lives and farms with a new focus on specialty coffee.

"Juicy raspberries lead the way, joined by forest fruits, almond, vanilla, and gentle herbal tones. White sugar sweetness and a palate-coating mouthfeel lend a candy-like quality."

Explorer - Brewing Starter Guide

Pourover

POUROVER -

Grind - medium-coarse

Dose - 15g

Yield - 240g

Water Temp - 96 degrees

Bloom: Pour up to 30g of water.

At 30s: Pour up to 110g of water.

At 1.10 (or when water has almost drained): Pour up to 240g of water.

Total brew time: Approx 2m30s (adjust grind as necessary - grind coarser to speed up brew, grind finer to slow down brew)

Espresso

Dose: 18g

Yield: 35.2g

Time: 34 seconds

Tips:

- If your shot is pouring too fast, grind finer. If it's pouring too slow, grind coarser.

- If it's tasting overly acidic, try grinding finer. If it's tasting bitter or harsh, grind coarser.

- Be careful with tamping. If you tamp unevenly you can cause channelling, where the coffee pours through some parts of the coffee puck too quickly and other parts too slow, making it taste both underextracted and overextracted at the same time - gross!

Basecamp - Marco Valerio Nacacio, Brazil

A solid Brazilian coffee is a cornerstone of our single origin lineup. The flavour profile from this origin is unfailingly creamy, nutty and chocolatey, which makes it perfect for a rich mellow espresso. When we buy Brazilian coffee we look for maximum sweetness and clarity of flavours, and this coffee delivers.

"Prominent nuttiness in the first sip is complimented by comforting notes of creamy milk chocolate, dulce de leche, and a lasting sweetness."

Decaf - Rwenzori Bugoye, Uganda

After several years of almost exclusively roasting Colombian washed process sugarcane decaf, we found something different for you to try. This coffee has the sweet fruitiness and creamy body that is a hallmark of its natural processing method, and because it was decaffeinated using the sugarcane method those delicious flavours come shining through in the cup.

"Exceptionally sweet with black cherry and bramble jam fruitiness alongside dark chocolate and supported by a creamy, full mouthfeel."

Basecamp and Decaf - Brewing Starter Guides

Here you can find recommended starter recipes for making espresso and pourover, along with tips for using other brewing methods. Let us know how you get on with them, or if there's a particular brewing method you'd like help with.

Pourover

POUROVER - 1 cup

Grind - medium-coarse

Dose - 15g

Bloom: Pour up to 50g of water.

30s: Pour up to 100g of water.

1.10: Pour up to 150g of water.

1.30: Pour up to 200g of water.

1.50: Pour up to 250g of water.

POUROVER - 2 cups

Grind - medium-coarse

Dose - 30g

Bloom: Pour up to 60g of water.

30s: Pour up to 200g of water.

1.10: Pour up to 300g of water.

1.30: Pour up to 400g of water.

1.50: Pour up to 500g of water.

Espresso

ESPRESSO

Dose: 18g coffee

Yield: 35g espresso

Time: 28-32 seconds.

Tips:

- If your shot is pouring too fast, grind finer. If it's pouring too slow, grind coarser.

- If it's tasting overly acidic, try grinding finer. If it's tasting bitter or harsh, grind coarser.

- Be careful with tamping. If you tamp unevenly you can cause channelling, where the coffee pours through some parts of the coffee puck too quickly and other parts too slow, making it taste both underextracted and overextracted at the same time - gross!

Brewing Help

How to use an espresso machine:

How to use a Moka Pot:

Subscriber Discount

We'd like to offer little discounts as a thank you for subscribing to get our beans through your letterbox!

This month, you can use the code FEBRUARYSUB for 10% off our yellow enamel mug this month! Featuring the 'Mug Guy' design from Alexander Naughton that can be found on our tee shirts and our coffee trailer.

These 8cm diameter enamel mugs are perfect for your morning cuppa and can come along with you on all of your adventures too...

Steampunk Coffee Roasters

Steampunk Enamel Mug

£15.00 GBP
£15.00 GBP
Sale Sold out
Tax included.
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Roastery Team

We're a team of four: Ross, Ludwika, Rachel and Michael. Ross covers operations, Ludwika is our Head of Coffee, Rachel is our roaster and Q Grader, and Michael covers sales and social media.

You can find some more behind the scenes content from the roastery team on Instagram, linked below:

Roastery Instagram

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