We’ve conducted an experiment - so that you don’t have to - by brewing the same coffee four different ways, to study how different brew methods develop or highlight different coffee characteristics.
So, which coffee will we be brewing four different ways? It can only be this exciting natural from Myanmar - which happened to be our first ever coffee from Myanmar and a strong contender for staff favourite. This is the perfect candidate as it’s a.) delicious, b.) a natural and bursting with flavour, and c.) each brew method brings out something different and interesting.
For each of the four brew methods, we’ll provide a recipe, quick brew instructions (full brew guides including videoshere) and our impressions - while the tasting notes may be similar, some methods will highlight different flavours and both body and acidity will see big changes.
Our very own Stacey Barber competed in the UK Brewers Cup competition in May. She made it to the final 6! She puts her experience on paper with stories of the heats, some serious soul searching, the love of Geisha and tips for the budding barista! So, I have finally come back down to earth enough to actually be able to put pen to paper and share my incredible Brewers Cup experience.
I recently lucked my way into the semifinals of the UK brewers cup by sourcing a truly exceptional coffee, the washed Sudan Rume varietal from the Las Margaritas farm in Colombia (of which we should have fresh crop landing again quite soon). However I now had a problem, I didn’t want to finish last. I actually even had secret ambitions to take home a piece of silverware.
Just over two years ago now, we at Climpson & Sons invested in a new Roaster and a little blue thing that kind of looks like a walkie talkie, known as a refractometer. This device measures the solubility of the coffee, which affects how coffee extracts. I will talk a lot more about these things in the future but what this meant is that we began a journey into roasting differently and that in turn changed the way we brew espresso.
Two weeks ago, Climpson & Sons took a trip over to Dublin for the World of Coffee Festival. As well as having our own stand, we also took the opportunity to enjoy some of the other offerings and events taking place. On the Wednesday we hosted a cupping club with Clement and Pekoe at Indigo & Cloth. It’s always great to do cuppings outside of London, as it helps to collate feedback on our coffee from new and unique perspectives. One of the most exciting parts of our trip was watching our very own Matt Randell compete in the World Aeropress Competition. Earlier in the year, Matt was crowned English Aeropress Champion, and was in Dublin for his shot at the title of World Champion.
