We’re working with Square Mile Coffee Roasters
A multi award winning coffee roasting company based in East London.
Coffee is a delicate, exotic and stunning product. It is incredibly hard to grow and requires complete care an understanding in order to produce the best quality beans for the market.
Yet we expect it to be on tap, continuously, without question. Coffee has so many different flavours, but to most of us it’s just a product
– “I want it strong, but add lots of milk!”.
We have completely lost touch and need to re-discover our love for great coffee.
So What Is Speciality Coffee
Speciality coffee is defined by The Speciality Coffee Association, a global governing body that set the standards within the industry.
They give all coffees a rating from 0-100, in order to be speciality coffee it has to have a rating of 80 or above.
Anything under 80 is often referred to as commodity coffee, and is often the dark roasted oily looking beans you probably see in all of your large high street chains. Their coffee is roasted far darker than speciality coffee in order to achieve consistency across the thousands of coffee shops they have. Burnt will always taste burnt.
The scoring is all about flavour, and you will often hear terms such as acidity, sweetness, body, fragrance, and aftertaste being thrown around. These are all terms used to describe the sensory experience associated with speciality coffee.
We understand this can all sound a bit fancy, but think about it in terms of other industries like good wine, real bread and real meat, you want the best of the best when it comes to taste, so why should coffee be any different?
You will often hear people saying
”We like our coffee strong”
That unpleasant bitter taste associated with commodity, mass produced coffee is often mistaken for strength. In fact what we have actually become accustomed to is expecting coffee to taste bitter, therefore assuming the stronger that taste, the stronger the coffee.
The vast majority of coffees sold in the UK are espresso based drinks (latte, cappuccino, flat white) which heavily consist of steamed milk. There is clearly nothing wrong with having milk in coffee, it’s more that with speciality coffee you have a choice. The necessity to have a milky coffee is no longer there, as the need to mask the unpleasant bitter taste isn’t required.
All you have to do is ask the staff! We pride ourselves on being able to offer our customers a wealth of knowledge when it comes to helping them decide what coffee to have, and guiding them through the minefield that people often associate with the coffee industry.
Real coffee speaks for itself.
Our Brew Bar
We wanted to give everyone the opportunity to enjoy flavour profiles from different coffee beans that you may not get to experience with espresso-based drinks. Never tried one before? They’re really not as scary or as hipster as they sound. Full of flavour, and incredibly drinkable, we wouldn’t be surprised if you become completely hooked.
Whether you want something a bit more on the comforting side, or fancy going slightly more exotic, we’ve got the bean for you.
V60 – Why the fancy sounding name?
Well, the dripper is shaped like a V with 60 degree angles (mind blowing right?) The V60 is one of the favourite brew methods used within the Specialist Coffee Industry. Simply put, it’s a drip / filter coffee. This method produces a lighter bodied cup of coffee with a high clarity of flavour.
AeroPress – Interesting fact, this brew method was created by the same man that invented the frisbee (although we wouldn’t recommend you substitute one of these for a frisbee). The AeroPress works by using air pressure trapped in the chamber to force water over the coffee, and through the filter into the cup. To describe it simply, it best placed between an espresso shot and a V60 drip filter. This method provides a medium bodied cup of coffee with a relatively complex flavour profile.
Batch Brew (Coming Soon) – This brew method is a modernisation of the old-school style filter coffee pot. There is an association with batch brews and weak coffee, which puts people off wanting to try it. We totally get that. But the difference nowadays lies in better equipment, a greater knowledge of coffee and how to prepare it, ultimately ending up with the ability to produce a much higher cup quality, and therefore a consistently great tasting cup of coffee.