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cool coffee just coffee – that's it! -- home about comments off monsooned malabar beans from waitrose 13 january 2015 in coffee beans , general coffee info we just discovered these when we needed a quick re-stock while waiting for an online order to arrive – and how impressive they are for the price. apparently they have been available for while, but we’ve not noticed them on the waitrose shelves before. they work out at approximately 145p per 100g and that compares favourably with our favourite online choices. the resulting espresso is a very rich, smooth and chocolatey flavour, making a great latte base. swelled by the mosoon winds these beans are hand sorted for quality and it shows …. tags: beans , coffee , india , malabar , waitrose comments off drury tea & coffee company 24 october 2014 in coffee beans , coffee roasters the folks at drury certainly have some big-name supporters and we’re one of them – supporters that is! and we can confirm that support is well-deserved, because since discovering their coffee a couple of years ago, we’ve remained loyal customers. we can’y vouch for the tea but if the various styles of roasted beans we have tried are anything to go by, the tea should be fairly delicious too. our current favourite coffees are the gran riserva and the monte carlo blend. check out the coffees for yourself one of drury’s supporters 0 flying bean helps in time of need 19 january 2013 in coffee beans , coffee roasters , general coffee info , high street coffee right at the end of a long day, i was heading home in snowy conditions by rail and was facing a cold wait at a local station when i remembered we were out of beans at home, so i decided to try and pick up some quickly before my train arrived. after a quick walk around i discovered none of the local stores sold whole bean packs so i tried the coffee stall on platform 4. they only sold takeaway drinks and snacks, not packs of the coffee they used, but the barista must have realised i knew a bit about coffee and offered to give me a cup of beans from the hopper of his grinder. result, and we then continued to discuss the blend they used, where they were roasted and he gave me his advice on the best extraction. so thanks to the barista at the flying coffee bean on platform 4 of woking station, you salvaged my breakfast espresso this morning and i learned some new stuff + i’ll be back for a latte soon. theirs is a custom blend provided by the drury tea and coffee company . drury, for those that don’t know is a well known roastery and wholesale supplier to better coffee outlets in the south east. chefs such as raymond blanc, michel roux jr and jason atherton all provide testimonials on their website. in business since before ww2, they were established by 3 italian brothers of the olmi family, who still run the business today (the family, not the original brothers i guess!). for anyone who wants to try their blends, they also sell to the public through their webstore at http://www.shopdrury.com . we might just have to investigate some more of their espresso blends soon. i’ll report back on the tasting of the beans i picked up yesterday though the coolcoffee twitter account . so if you are ever at woking station with a few minutes spare, pop along to platform 4, order a nice coffee, chat to the guy there and tell him i’m very grateful! 0 christmas surprise 29 november 2012 in coffee beans , high street coffee after what seems like several weeks of drinking below par and, frankly disappointing, coffee (more on that in a later post) we have now been rejuvenated by a surprising discovery. caught short with a dwindling stock of beans, we decided to purchase a high-street christmas blend and put it to the test. well, what a surprise it was. the first cup, even before fine tuning the grinder, was delicious. whatever your current opinion of starbucks may be, there’s no doubting that these beans are right up there. speaking to our reliable source on all things starbucks and reading the website, we discover these are “rare” aged sumatran beans, carefully stored (and managed over the 3 to 5 year ageing period through careful rotation and stacking in the warehouse). at £4.25 for 227g this is one of the most expensive bean varieties starbucks sell, but we reckon they are well worth it. the only problem will be, what to do once the stocks are gone and the festive season is over? tags: beans , christmas , coffee , starbucks 0 micro coffee roasters 15 october 2012 in coffee roasters , general coffee info there’s no doubt that a wave of coffee love is sweeping the uk. we seem to have stepped beyond the initial love of the big brand coffee chains like starbucks or costa and now people are keen to explore coffee in a more independent manner. there’s certainly a big interest in the low-fuss pod machine market like nespresso etc, but there is also a volume of coffee lovers interested in purchasing high quality coffee, then home grinding and brewing. winchester coffee roasters seems to be one of a new breed of businesses taking advantage of that growing second market. although we don’t have first hand experience of the coffee yet, they produce a small range of fresh roast blends for businesses and personal buyers. currently the company offer a range of 7 single origin beans, two blends (synergy and noir), with a decaff blend arriving soon. mark, who runs the company, operates a street stall at winchester market on three days each week, with the rest of his time roasting, blending and teaching pupils in his barista training school . check out the winchester coffee school videos on youtube to see what they offer. 0 barista training 24 february 2011 in coffee machines , general coffee info have you ever fancied yourself as a competent barista, confidently operating a commercial class espresso machine and turning out delicious coffees time after time? well my wife obviously thought i had, so purchased a barista training course for my recent birthday. the course was provided by limini coffee , who run barista training courses at 2 locations in the uk. myself and colleague ben drove down to petersfield in hampshire to meet with tim at his small but stylish training facility, close to the town centre. we had been booked on the basic barista training course which covers a variety of areas and includes a bit of latte art towards the end. we started with a decent cup of coffee of course – a very nice one made by tim, but perhaps that was a mistake as by the end of the evening i was certainly well over my caffeine threshold and would pay later when it came to getting to sleep! tim asked a bit about our coffee preferences and ben’s response about decaff skinny had tim a little worried, even more so when ben pulled out a pack of his favourite pre-ground decaff lavazza! not one to turn down a challenge tim used the moment to show ben what he was missing out on by pitting the lavazza consumer brand against one of his own best espressos made with limini’s own blend – no contest really! we spent a bit of time getting know the la spaziale s5 the 2 head machine we would be using, learning about the way it worked and importance of getting the brew temperature right – heating the portafilter and flushing the head before brewing etc etc. then came a lesson in the importance of grinding – we fiddled with the various settings of the mahlkonig k30 grinder and with help from tim we realised that this is hugely important part of the whole process – reading up about grinders later, some would suggest spending around a third of your machine budget on the grinder alone – get the grind wrong and you might as well resign yourself to sub-standard shots, no matter how good your machine or technique. brewing a series of espresso shots using different grind settings, different dose volumes, and different tampings we experienced an amazing variety of tastes – but when it all comes together and everything is right, you realise just how good a simple espresso can be. tim then moved onto showing use a couple of alternative methods if you don’t have access to a proper espresso machine – not sure why that was included in the course, maybe a commercial angle but we weren’t that interested in the devices – maybe it would have been better spending the time teaching us how to get the best out of a typical home espresso machine, because my efforts at home with the typical £100-£200 devices has always been variable. next we moved onto milk, learning that this too is whole subject in itself. which milk, temperature, handling, equipment etc etc. but if you want a great latte or cappuccino then you need to know your milk. we set about learning the texturing process using water and a few drops of fairy liquid – sounds odd but it works just like milk (not in taste of course!) and the end result could fool anyone into thinking you had used milk. then we worked our way through several pints of tim’s milk perfecting our texturing technique and latte pouring – we managed some decent efforts – not perfect and nowhere near as good as tim (see below), but not bad for a first effort. tim’s love of the motta milk jug made an impression too! we left feeling satisfied that we had learn a substantial amount about making great coffees. tim was a brilliant tutor and certainly knows his stuff. i’d certainly like to go back one day and benefit again from his knowledge and skill, but first i need a new coffee machine. my age-old dualit machine spookily gave up the ghost 2 days before the course and now that i know so much more about machine options, a replacement purchase is not quite so straightforward or so cheap! tags: barista training , coffee , espresso , la spaziale , limini , limini coffee , mahlkonig 0 bar italia 10 january 2011 in general coffee info , high street coffee bar italia in soho, london trips to the big smoke always represent an opportunity to try out a decent coffee venue or two. we don’t go for the replicated chain outlets, but aim to sample something a little better and more individual. we have a number of places that we mean to visit, but recently we finally paid a visit to the iconic bar italia, recognised by many as one of london’s best-rated authentic italian coffee bars. situated in the heart of soho, bar italia is within easy reach if you happen to be on oxford street, tottenham court road, leicester square or shaftesbury avenue, so really there’s no excuse for not seeking it out at 22 frith street. what makes bar italia great is it’s unique combination of italian atmosphere, efficient but friendly service, no frills shabby-chic interior and of course the coffee – which is fantastic. bar italia is known to be very secretive of it’s coffee blend, but really a great coffee is just as much about how it is made as the quality of the blend and roast – without some quality barista skills, even a great coffee can disappoint. no such disappointments at bar italia though – my cappuccino was simply superb, a great accompaniment to my mid-morning croissant (not italian i know, but i do enjoy the combination) bar italia cappuccino and croissant there’s a certain buzz and hecticness about the place too, with people coming and going with some haste, but if you wish, you can find a place on a stool and sit with the morning paper or tv news channel for as long as you want without feeling hustled to finish. and bar italia is not just about coffee – judging by the stacked chiller cabinet, full of prepared paninis, the place is a favourite lunchtime target for local office workers too. i didn’t recognise any of my fellow coffee drinkers, whilst there, but there are plenty of claims that many a celebrity also heads to bar italia when in town – reported seen are kylie, bowie, nick kamen and sade. on a weekend you may find yourself in the midst of a bikers group or a scooter club club meeting up for a ride out of town, but i think the real buzz is best felt during a working day around breakfast time or as a post-lunch relax. tags: bar italia , cafe , cappuccino , italian , london 0 perfect cappuccino milk 20 october 2010 in coffee machines , general coffee info making the perfect cappuccino at home is not quite as easy as when your favourite cafe puts one together. for sure the espresso component is quite straightforward but the key element of the cappuccino is the milk and creating that smooth velvety texture that makes all the difference. here are our top tips for making perfect cappuccino milk. first choose your weapon. you have two choices really. either use the steam wand that is part of most good quality espresso coffee machines or opt to use a specialist milk frothing device, like the nespresso aeroccino shown below. let’s cover the steam wand method first. first plan the whole procedure to ensure you end up with a cappuccino that is hot enough. if you make the espresso coffee first, it is likely to be cold by the time the milk is prepared, so leave that until you’ve made the milk component. next prepare your milk. all types of milk can be used to create perfect cappuccino milk but slight differences in technique may be needed. for starters use normal full fat milk but make sure it is cold milk straight from the fridge. select the frothing container. you’ll need a container large enough to allow the required volume of milk to expand (to double it’s original volume), so choose a large metal jug or large beaker if you’re only making enough milk for one cappuccino. do you have the right steam? steam is steam right? well not exactly, because when you first fire up the steam wand of most coffee machines, you’ll get a large shot of hot water first before the hot steam comes through, so you’ll need to blast that water through into another container first before you start frothing your milk. give the steam wand a couple of decent bursts then leave for a few seconds so that you have dry steam coming through. start frothing your milk. you will be aiming to create a steam vortex within the top third of the milk in your container. imagine the steam helping to rotate the milk whilst injecting fine air bubbles into it. don’t go too deep with the wand (you’ll hear this as the sound will turn to a loud roar rather than a fairly quite rumble) and don’t get too close to the surface either or your bubbles will be too large. don’t overheat the milk. a common mistake at this stage is to continue frothing until the milk starts boiling, but this can burn or scald the milk spoiling the taste. once you start to see large bubbles coming to the surface of the milk and the whole thing looks like it’s about to overflow, then the milk is reaching boiling point and it’s time to take a break. in your local coffee shop you’ll often see they have several milk containers on the go, each with a temperature gauge. finally wait. once you’ve produced that fine microfoam that creates the perfect cappuccino, you’ll need to wait a few seconds to allow the milk to thicken slightly. this is the perfect time to get the coffee ready. a modern machine requires less than a minute to produce an single espresso shot, so by the time that’s come through, your milk will be ready and still hot. before you pour the milk over the coffee give the container a quick swirl and a firm tap on the worktop then add your preferred volume of milk. finishing touches. to get that perfect cappuccino you may want to shake over some chocolate and create an artistic design. that won’t improve the flavour but adds a professional touch. if all that seems like hard work or if you’ve made many attempts and still not achieved perfect cappuccino milk then automated devices like the nespresso aeroccino offer an alternative. these little gadgets cost around £30 and are sometimes offered free with coffee machine deals. (dualit make a similar one for around £50) they heat and froth milk at the same time, but don’t use steam, so aren’t as authentic as you might expect. however the results they achieve are impressive, with smooth velvet-like milk being produced time after time. of course that’s one more thing to clean and clear up, but they are well designed and easy to wash. tags: aeroccino , cappuccino , dualit , milk , nespresso 0 dualit rapido 4 october 2010 in coffee machines you have to wonder about the product development bods at dualit who seem to be continually behind the curve when it comes to new products. thank goodness they have the strength of the dualit brand to pull them through and help them sell their clunky products. their latest product, the rapido capsule-system coffee machine, joins their very similar piccolina machine (right), another capsule machine, and their traditional espressivo machine. dualit, on their website, even confuse you by showing the operating images of the rapido within the product section for the piccolina. no worries really because both of these capsule models seem to have identical specs, although a slightly different look, so it makes you think “what’s new?” and “why bother with the rapido?” besides, there are now numerous of these cheap, small kitchen-top auto coffee machines from various manufacturers that offer mess-free convenience. although the purchase price is usually temptingly low, the new dualit rapido costs around £150, like most of the others, you’ll end up paying quite a bit for your cup of espresso once you factor in the price of the pods (sorry capsules) they use. but here is a slight cause for worry. you see the pods/capsules that fit these dualit machines cost around 30p each and they’re not suitable for many other machines, so volume sales are unlikely to bring the price down. these pods hail from the caffitaly system, previously known as the caffita system, a type once used by gaggia machines until they switched to using a new joint venture gaggia-illy capsule. unlike the range of pod coffee capsules offered by the nespresso and tassimo systems, the range of coffees available in the dualit capsules is very limited – just three types of coffee currently (plus chocolate and milk). the nespresso pods are also expensive and only contain around 5.5grams of coffee compared to the 7.5g in a caffitaly/dualit pod and the 7.5 grams in a lavazza a modo mio pod. so how will dualit sell their new machine? i suspect the brand momentum provided by the classic dualit toasters will persuade would-be buyers to purchase this coffee machine, which does look quite stylish and is probably well put together. i’ve owned a more traditional dualit coffee machine for several years now with no issues, other than those a quick descaling easily cures. however, if i was in the market for a stylish, convenient worktop espresso maker now, the lavazza model reviewed earlier on coolcoffee would be too much of a temptation. tags: caffitaly , dualit , nespresso , piccolina , rapido 0 lavazza – a modo mio 16 july 2010 in coffee machines , general coffee info , high street coffee the lavazza range of a modo mio coffee machines (made in partnership with saeco) has been around for a while now and, in the face of stiff competition from the likes of nespresso, is emerging as one of the better options around. the main reason for that success is twofold. firstly lavazza produce brilliant coffee, probably the best available in uk supermarkets in our opinion, and being able to use coffee of that standard in an automated machine is very important for us. the other main contenders, like nespresso and philips with their senseo range, don’t have such a good reputation (yet perhaps). the philips machines use bags of douwe egberts coffee rather than capsules, which may have a freshness downside once opened. secondly, the success of the lavazza a modo mio range is down to pure italian styling. these machines look fantastic and now that the standard range of red, black and silver machines has been complemented by a new four colour “limited” range, there’s a machine for everyone and every situation. one area where all these machines survive or fail is the price and availability of their coffee capsules. lavazza gives you the choice of buying any of their capsule range online via their website or in the main supermarkets at the same (or very similar) price. we know that tesco and waitrose stock some of the range and there may be others. in our experience the nespresso and philips coffee bags are harder to come by on the high street, so you may be forced to pay premium prices online. certainly the nespresso range has a much wider choice of coffee styles and the range of machines available that can process the capsules ranges from very simple sub £100 models, up to fancy, designer machines costing several hundred pounds. capsules for the lavazza a modo mio coffee machines when it comes to the price of using these machines the philips bags work out cheapest at around 12p per cup, the nespresso capsules are the most costly at 27p per cup, while the lavazza range of capsules (there are seven styles including a decaffeinated blend) are mid-range at 22p per cup. we think this is a fair price for what is a premium blend and certainly makes for a fantastic espresso or base for a great cappuccino or latte. the a modo machine is priced at £119 on their site for the extra model. the more expensive premium model allows adjustment of coffee strength and electronic temperature control – but you’ll add £50 to the price to get those features and the bright “limited” colours are only available for the cheaper extra model. another incentive to try out the a modo mio machine is the current offer by lavazza of 2 free packs of coffee capsules and a set of glass espresso and cappuccino cups and spoons – see their site for details. tags: a modo mio , lavazza , nespresso , philips , saeco , senseo « previous entries recent posts monsooned malabar beans from waitrose drury tea & coffee company flying bean helps in time of need christmas surprise micro coffee roasters categories coffee beans coffee machines coffee roasters general coffee info high street coffee iced coffee admin log in posts rss | comments rss powered by wordpress | theme orange coffee gert-jan bosch

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