Current Coffees

Explorer - Carlos Alberto Portillo, Honduras

This washed process Parainema variety coffee was grown by Carlos Alberto Portillo on his family farm, Finca Don Pancho, which is just over 3 hectares and sits at 1,450 m.a.s.l. The harvest lasts from December to April, with shipments usually reaching the UK from autumn to winter time. 

Portillo explains that the cherries are carefully picked and then de-pulped every afternoon. Then the beans are put into fermentation tanks where they are dry fermented (without additional water) for 15 hours. After fermentation the beans, called parchment at this stage, are rinsed with a lot of water four times. Next, they’re put inside a parabolic solar dryer for around 10 to 15 days. During this period the parchment is picked over by hand to remove defective beans.

This is the third coffee we've bought through Langdon Coffee Merchants since we were first impressed by their Honduran lots a few years ago. Before that time we hadn't bought much Honduran coffee because we couldn't find the quality we were looking for. The coffee is excellent, but we also like their ethos, working with farmers long-term to build strong relationships.

"A layered coffee with top notes of jasmine florals, bright green and red apple acidity, maple syrup sweetness and hazelnut in the finish."

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)

HARIO SWITCH RECIPE:

Ross from the roastery has been enjoying brewing this coffee on his Hario Switch. Here's his recipe:

16g dose Medium-coarse grind
240g water 90°C
Hario Switch, Hario 02 paper

Start open switch
@0s 40g bloom
@30s 60g pour then close switch
@1m open switch, 50g pour @1m 25s 50g pour
@1m 45s 40g pour (total 240g)
Drain by 2m35s

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 MARCH15 for 15% off the Clever Dripper! This brewer is an interesting hybrid of a pourover and a cafetiere. It's super simple to use, and Mick from the team has made a video all about it: How to use the clever dripper: coffee brew method tutorial

Steampunk Coffee Roasters

Clever Dripper

$35.00 USD
$35.00 USD
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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