Tag Archives: aeropress

Thanks @ Hackney Coffee Company for a Friendly Coffee

  

 Thanks to Jon Penn, co-founder of Hackney Coffee Company, located on 499 Hackney Road, London for reaching out to me through Instagram and sending me a bag of delicious Nicaragua Nuevo Segouia Catuai, natural dried arabica coffee.

About the coffee, the taste profile is advertised as rum, raisin and cascara tea. I can’t say for sure that I picked up those exact profiles, except for the cascara tea, when I tested it cold, leaving the coffee fro about 20 minutes. What I picked up was dried berries, like cherry, a fruity burst, medium acidity, well balanced and on calling dark chocolate.

   
  My colleague, an expert wine taster actually described it as a

Friendly coffee

By that, he meant, well balanced, pleasant to drink, raspberries, medium acidity and well balanced.

A pleasant cup.

On brewing method, I tried it out using an aeropress, but I must confess I loved it better using a Hario V60. This is where I was able to pick up a high tasting notes. In fact I liked this coffee so much, that I visited their website to try and order it, but form what I gather, they don’t have an online shop yet.

  
so, if ya down in East London, go grab a cuppa at Hackney Coffee Company, mate – sorry couldn’t help myself in putting a typical cockney accent.


The London Coffee Diary 2: Curators Coffee II

 Not too far from Mother’s Milk, and actually the street before, is Margaret Street, where you’ll find Curators Coffee Gallery on 51 Margaret Street, London W1W 8SG. For a history of Curators Coffee, see my post here. In summary, Curators Coffee is the brainchild of Catherine, former head barista at Kaffeine. Curators Coffee Gallery is the second location, right in the heart of London’s shopping universe.

BUT, before I tell you about this spot, let’s look at the word, CURATOR.

It’s linked to curate or curated, which for those who don’t sleep with a Dictionary under their pillow or I guess these days, have the Dictionary app on their mobile phone, means:

Someone who looks after something special like in a museum or a piece of art or who selects something special for a medium, like a website.

So perhaps, we can say that at Curators Coffee, they have paid particular attention to selecting their coffees and an how to present them, whilst looking after you or your taste buds.

The Entrance

The décor

It’s quite easy to walk by this spot, primarily because the decor is quite sombre – there are no bright lights announcing that you’ve arrived at this top coffee spot in the West End, nor is the entrance dominated by a lively crowd and loud music, accompanied by happy customers chatting at the top of their voice. The mood has been dictated, perhaps by the name, a gallery – well, here we have a gallery of coffee – and downstairs the wall is now littered with art. In addition, they’ve gone for low level lighting, a blue black mood and even though the ceiling is white, the shop floor only really lightens up on sunny days, where the Sun can easily peep through the ceiling window. But, don’t be fooled, where the decor can be sombre, but soothing, easy for you to escape, the coffee and attention to detail will awaken your coffee senses.

Equipment and Coffee

First up, for espresso drink lovers,  there’s a burgundy enclaved La Marzocco Strada, with corresponding Mahl Konig coffee grinders.

The Espresso Stuff

The Espresso Stuff

For coffee purists, the filter brew centre is dominated by copper designed Hario kettles, accompanied by a coffee menu sheet, where you can choose your coffee and style of preparation – chemex, hario V60 and aeropress.

The Brew Bar

The Brew Bar

The backdrop is dominated by coffees on offer and brew equipment to purchase. Curators tend to favour Nude Espresso Coffee Roasters (London based) as their in-house espresso blend but this is complimented, at least for the filter brew, with coffee from different English coffee roasters.

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Food and other Drinks

By curated, they have selected, tried and also offer coffee inspired cocktails – a strawberry one during the summer, which regularly sells out – trust me.


 On the food, there are sandwiches and salads, using exotic recipes, where the generous plates, reminiscent of Otto Lenghi cookbooks, are topped with colourful leaves, pomegranates, cranberries, various nuts, pulses and vegetables like sweet potato. Let’s not forget one of my faves, delectable cakes – I’m usually spoilt for choice on the sweet stuff as my tastebuds are lit up with excitement – banana and nut bread, carrot cake, brownies, pastries – ok, I’m getting carried away.

So why go..

Well for a start, the staff are friendly, know what they’re doing as one of the barista is a contestant for the latte art championships;

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Go girl!!!

I love coming here because I’m guaranteed well “curated” coffee and accompanying tasty delights in a relaxing atmosphere, where I can “escape”. I also use it as my primary meeting point to catch up with friends because the mood is so relaxed, especially downstairs, where you can easily spend hours just chatting.
 The staff aren’t going to hassle you to order every five minutes, but they don’t have to – once you pass by the till and see all that colourful food and smell the coffee, you’ll be heading downstairs, waiting for your order to be delivered to you.
So go get curated….

Brew Bar

  


About Consistency: The Roaster


Square Mile Espresso

Square Mile Espresso

As a natural follow up to my previous post, I thought that I’d mention one of my favourite coffee roasters, Square Mile Coffee Roasters. If you’ve been following me for a while, on twitter or even instagram, then you’d know that I often purchase square mile coffee, but why?

Well, it’s all about consistency again.

Sometimes you get so involved in something and you forget why or you always buy a particular product that you forget what drove you to adopt a particular habit or to buy the same type of product over and over again. I come across this occasionally when for example in order to satisfy my coffee fix, I stop over at a cafe, even sizing the place out for equipment and checking out the baristas tamping skills, only and sadly, more often than not, to be disappointed. Then I think why did I do that ? So, I become a creature of habit – visiting the same cafes (i.e. Workshop Coffee in Marylebone) and ordering the same type of drinks (milk based espresso or filter if I have lots of time to spare) or in this case buying the same type of coffees. (term, square mile coffee roasters)  Why ? Well, in a nutshell, I don’t want to be disappointed – I’m not a cafe. If I order coffee, I can only spare 18g of wastage for espresso from a 350g bag. If I order online, I can’t take it back and say “what’s this rubbish eh?”. So, I prefer to stick to what I know. I confess that occasionally, my adventurous side takes hold of me and so I try new things (see previous posts on blacktop coffee) which pays off when it works to your delight.  But, of course, when my palate has become accustomed to a particular level of standard – a standard that feels betrayed when experimentation goes horribly wrong, then I think “why did I do that ?”.

But, there’s more.

When you get used to some type of standard and you let people enter that realm, then you also get awakened to how privileged you are. Like when I introduce colleagues and friends to drinking speciality coffee brewed especially using the Hario V60 – then they’re like “wow! I was very sceptical” “oh! this is the first coffee I’ve drank and I don’t need sugar” or like when I had a cafe in Cape Town “this is the best coffee I’ve ever had in my life” – but usually it all comes down to a very few variables – the coffee, the way it was sourced, roasted and brewed and to sum up, “consistently cared for”. Looking after the bean “from coffee with love”.

So, in summary you don’t know how privileged you are until you try something new and it tastes bad or you let people taste what you take for granted and they’re like, “wow!”.

Let’s focus on the bean, the way it was cared for.

I could give you a bio on square mile coffee roasters, the birth of a collaboration between 2 world barista champions (James Hoffmann in 2007 and Stephen Morrissey) and a top roaster, Anette Moldvaer, but read my first post on them here in 2009 for more info. Back then, only one cafe (Flat White on Berwick Street, used their coffee) and they sold most of their coffees on line, thank God, as I was living in Vienna, as I still do now.

  
 Since then they’ve expanded naturally, providing coffee to countless cafes in London and beyond and their online presence has grown. They have a large customer base because they are consistent – you know that if you get their espresso blend and other specialty single origin coffees for filter that you’re getting something good that you can rely on and I’m proud to say that I’m also a victim of their success and their consistency. Sure their taste profile has changed a bit, earlier it was buttery toffee (I must confess I miss that) and now it’s a bit more diverse but their passion for sourcing the best remains.

So, in a nutshell, when I want to order coffee online then I safely order Square Mile Coffee, because I know that I’m not going to be disappointed that if I set my espresso grinder to the point where I get an extraction of 25ml in 22-25 seconds, it’s going to taste nice, that if I brew it using a hario V60 or aeropress then I’m going to get a pleasant taste on my tongue.

   

Before I go, I should nevertheless mention another fave coffee roaster of mine, when  it comes to single origin filter type coffees and that’s Workshop Coffee, see here, which have now started shipping to Europe, so expect a post very soon God willing on them. Usually when I’m in London, even for a few hours, I stop over to buy coffee from their shop in Marylebone, by St Christopher’s Place, just off Oxford Street, near Selfridges and Bond Street Tube Station.

When you find something/someone good, hold on to them and don’t take it for granted – some coffee wisdom to sign off on, ciao.


My Fave Coffees So Far…

The year seems to be going through pretty fast and I thought about documenting what has delighted my taste buds so far this year in the World of Coffee. First up, was the Colombian Gaitania, roasted by then St Ali London (now Workshop Coffee), which I picked up at their sister store, Sensory Lab (now Workshop Coffee) on Wigmore Street. I fell for this coffee when I first tasted it on an aeropress in Clerkenwell and made sure that before I left London I picked up a bag to take back to Cape Town with me. I featured it as a coffee at my coffee tasting event at Escape Caffe and then enjoyed the remainder at home on an aeropress. It didn’t disappoint on every brew, displaying a clean caramel light acid taste. I used this coffee to induct my 12 year old daughter on the pleasure of drinking coffee on an aeropress and she too was pleasantly surprised by the clean sweetish taste she experienced. I have to confess,  I can’t see many coffees beating my experience of this bean this year, at least on the aeropress.

 

 

A close second has to be the Ethiopian Yirgacheffe Konga, sourced by Union Hand Roasted Coffee (another top London based roaster). I’m glad to report that they now have a satellite shop or should I say “Field Office” in true UN lingo, in Cape Town, down the road from my caffe, Escape Caffe on Bree Street, Cape Town. At the forefront of their Cape Town branch, located on Buiten Street, is Gerald, the main roaster, who had 4 months of training at Union Hand Roasted in London before being sent back to Cape Town. When I told Gerald I wanted something special for my Coffee Tasting Event/ cupping sessions for customers (held on the 1st Saturday of every month), he highly recommended this bean. At first, I was wondering why I loved this bean so much – light, sweet finish, hint of caramel, sour berry and pleasant + soothing effects. It should come as no surprise then that I have featured this bean on 2 occasions. On the second, I even had the pleasure of sampling the bean roasted in 2 different ways – sample roast 10 days before and large batch 5 days earlier – subtle difference but the 10 day old roasted got the edge for me as I felt it was more developed and had a cleaner/more refined finish. For the record, the Yirgacheffe Konga is washed. The taste profile for this bean – well! Again, I asked my 12 year old daughter to taste and give me her profile “caramel and hint of blueberry Daddy” – well you never, the taste profile on Union Hand Roasted website is blueberry caramel – Wow! My daughter’s going to be better than me.

I can’t leave without at least mentioning a Square Mile Coffee bean and here we have Rwanda Musasa Rushashi. Described as having a hint of graprefruit acidity, I felt this was more pronounced only when brewing on the French Press. Other taste profiles, reminded me of black berries and hints of dark organic chocolate. In conclusion, an unusual bean and perhaps not everyones “cup of coffee” but that’s what makes it interesting and after all not all coffees are supposed to taste the same. I preferred this coffee after a heavy meal and for livening the senses.

 

 


London Coffee Scene 2012: My Diary

Not the ideal time to pop to London in the middle of winter 2012, but I was tempted by a few opportunities just a couple of weeks back to visit London again – my fave city and my fave city for coffee of course. If you know me by now, you won’t be surprised to learn that my first stop was at Prufrock Coffee Shop on Leather Lane again, – well ! I had to take a look at the new Kees van der Westen Spirit espresso machine and drink coffee from it didn’t I ? Sadly, I forgot my camera at the hotel, so no pics of this beauty from me, but I can say, surprise, surprise that the flat white I had was good as usual. After my staple of Prufrock coffee, I went almost around the corner to St Ali, Clerkenwell, for lunch and coffee (again). The beetroot salad was delicious but I decided to spoil myself by ordering the Colombian Gaitania on an aeropress – naturally sweet, medium acidity and very pleasant to drink.

I decided to finish my day with a place that I’d dreamed about visiting, Tapped and Packed on 26 Rathbone Place in Central London. The vibe was English cool and although there were only two staff at the time, Louise, the main barista, managed to handle the small crowd that was pouring in at about 4pm. I sat down on a bench inside the cafe, flicked through the British newspapers, dug into my double stacked very English Victorian Sandwich Cake, spilling icing sugar onto the floor, washed down with some water, before savouring my 3rd Wave coffee, an El Salvador Finca La Fany, prepared on the Hario V60, roasted by Has Bean Roasters. I enjoyed my caramel sweet coffee.

Day 2 was a bit of a disaster on the coffee side, as after almost 4 hours of 1 interview, I didn’t get to taste coffee until 4pm – ahhhh ! now that’s a long time for me, but my coffee pangs were satisfied with a 150ml flat white at Speakeasy Espresso & Brew Bar, Coffee Smiths second shop, on 3 Lowndes Court, just off Carnaby Street in Central London. I also had the pleasure of having a nice Brazilian coffee (forgot the name), using the Filtro Brewer offered by the owners, Chris and Tim – thanks! Speakeasy decor is similar to most of the new coffee shops, but they’ve tried to arrange the seating in a manner that allows you to “speak easy – ily”, so most of the customers appear to be having meetings in hush hush tones – for a quieter meeting, there’s a downstairs seating area in the basement, airy and not stuffy at all. As with all the new age cafes, they’ve got a selection of coffees for you try to go with a handsome selection of cakes and pastries – all the lunch sarnies had gone.

From then on, I was kind off free to visit and sample coffees from different cafes, but I must confess, I confined myself to places that I had missed on my last coffee tour in April 2011.

Day 3, I headed off to unknown territory, Canary Wharf – Yes! after so many years of living and visiting London, I had never been to Canary Wharf. I must admit,it seemed a bit surreal – like Dubai in a way – new and straight roads with new buildings and skyscapers, BUT tucked in there was a superb coffee shop, who never compromise on quality and who seem to be raising the standard, in a tough city like London, for the expansion of high quality coffee and this can only be….

That is long for Taylor Street Baristas and NOT Taylor Saint Baristas (I thought it was the latter when I first saw the name). A very short history – Taylor St Baristas is made up off siblings, Nick, Laura and Andrew and have been operational for 7 years. Their first shop was in Richmond and they have just have opened their 8th shop (Exchange Tower in South Quays, about 10 minutes walk from their 7th shop in Canary Wharf). I was lucky enough to meet all three of them and I must say they were really friendly and warm – naturals. I think their characters together with their knack (English for talent/gift) for getting excellent locations, serving great coffee and their vision means that they have a long way to go on the road to more success. I promise a separate post on their Canary Wharf branch, which I went to twice.

I finished off Day 3 with a visit to Notes, Music & Coffee second shop, 36 Wellington Street in Covent Garden (I went to shop 1 in April 2011). The decor and ambience was reminiscent of a Parisian cafe and I told the owner Fabio that, whom I met for the first time – call it Continental cool. Well, they’ve been consistent with the gear here as they also have a La Marzocco Strada together with all the other stuff you’d expect as well as a selection of coffees. I could resist the temptation to order the Brazilian Capao (my favourite coffee of 2010), roasted by Square Mile Coffee Roasters, prepared on the V60. Although I enjoyed my coffee, I detected that this seasons’ harvest (probably from 2011), wasn’t on the same level as the 2009/2010 one, which completely blew my mind. I got an added bonus by bumping into Mr London Coffee Celebrity himself, James Hoffmann (Square Mile Coffee) after meeting with the UK operators of New Zealand outift, Ozone Coffee Roasters (Liz Bain and James). Slight digression, but Ozone Coffee Roasters are quite big in New Zealand and are planning on opening their first international shop this March in London, located at Leonard Street, just off the Old Street Circus bordering Shoreditch/Clerkenwell/the City.

For Day 4, it was off to the West End in Central London to do some shopping for the family and for my palate, so I stopped off at newbie Sensory Lab – sister shop of St Ali. Sensory Lab is on 75 Wigmore Street, just off St Christophers Place in the direction of Selfridges Department Store.

Sensory Lab is well kitted out with a Synesso Cyncra espresso machine, Uber Bolier to help accurately prepare aeropress, V60 coffees et al. They have a coffee menu with a selection of coffees. It is easy to be intimated by the decor as you enter the coffee shop with the rows of coffees, coffee equipment and blue grey walls, but all this will be softened by the attendant, friendly and knowledgeable staff. I went for my usual milk based morning drink, Cappuccino, made with St Ali’s Cult of Done Espresso.

With a nicely laid out stash of coffees, I couldn’t but, grab a bag of the Colombian Gaitania, that I had had earlier in the week.

took some pics and left for lunch on Australia Day at…

Kaffeine – where I enjoyed my scrumptious lunch “bufala mozzarella, spinach and chimichurri retro baguette (this was my second attempt, as it was sold out the day before), finished off with my best espresso of my trip, Square Mile Coffee Red Brick Espresso Blend – yum, full on. I really wanted to take a pic but Kaffeine was so packed, I barely got enough arm room to eat my sandwich. The staff, including Peter Dore-Smith (the owner), were completely swamped with customers queing and pouring in and out of the cafe.

After all the pics I’ve seen of the place, I had to make the trek to finish off my London cafe expedition with a visit to finally meet, Sang Ho (aka Korean Barista) at Tapped and Packed 114 Tottenham Court Road. Full as ever, from what I read, there was no space to sit down. The decor is brown, with a mirror used to list their coffees and prices. As you enter, all the seating area is along the windows dotted like a square shape. Next to the till, they have a coffee recipe for third wave coffee, where I was treated to an “on the house” Brazilian Capim Branco prepared on the Hario V60 by Sang Ho himself (a day before he was crowned barista champion in the South East England heats).

Next to the V60 station, there’s the uber cool, copper water tank, where regulars know this is where you get your water from. The pic at the top of this post is located just outside their shop, but I couldn’t resist snapping away at these flat whites, waiting on the side, prepared by their custom made Nuova Simonelli, with wooden porta-filters and trimmings.

After a brief chat with Sang Ho about coffee I realised that it was the end of my coffee tour. As I walked down Tottenham Court Road towards Oxford Street, I noticed lots of coffee shops, but if people knew about Tapped and Packed, near Warren Street Station, I don’t think they’ll compromise on their taste buds to buy coffee at the coffee chains and pretenders nearby.


Me & My Aeropress

Sometimes, I’m quick to pick up on things and sometimes, I’m not, like when the CD player came out in the 1980’s. Back then and well into the 1990s, I was really into music and even contemplated becoming a DJ (hard to believe for those who know me, but true – i even had a stage name) but I was an ardent vinyl collector and loved the vinyl sound, so, I refused to succumb and buy a CD player, but eventually I gave in. So, I confess being the victim of my own snobbishness, when I first read about the Aerobie AeroPress on coffeegeek.com years back. But on this occasion, I have 2 excuses – the labeling on the original aeropress package advertising it as an espresso maker and the not very favourable review of the aeropress on coffeegeek.com. Of course I was confused, after reading all that stuff about what espresso is and isn’t and then, out comes this plastic looking contraption trying to change the rules. Fast forward, and hey presto, the aeropress is big news the world of coffee over. Hmm ! should I give it another chance ? But, of course, if all the people I respect in coffee are going on and on about it, so I did.

First up, I’m happy that they don’t advertise the aeropress as an espresso maker, but they do have the other claim “the best coffee maker you’ll ever own” (not on the UK packaging, which has pics of James Hoffman and Gwilym Davies). That leads to my second point, “REALLY !!!” the best coffee maker you’ll ever own ?” – well ! that’s if you don’t own a La Marzocco, a Synesso, a Slayer – you get my point. BUT I do have to confess, using the aeropress in my way was a taste opener.

I was really excited when I got my first aeropress, but I have to confess, when I prepared coffee following the instructions in the leaflet, I thought “is that it?”. So, over the last few months, I’ve developed my own way of preparing it, which I find quite delicious, especially for my last cup of coffee of the day. So, how do I do it…

FIRST – Boil the kettle. After which, place the micro filter into the chamber & twist into place and place about 100ml of cold water and let it drip through into a container – I find a 600ml milk frothing jug the best.

SECOND – As soon as the water has boiled, pour up to “4” on the plunger. Let it rest for about 2-3 minutes. You don’t want to use boiling water, but just off the boil. You can check the temperature if you want, but between 85C to 90C is ideal.

THIRD – Measure 20g of coffee and pour into your grinder.

FOURTH – Discard the water that went through your micro filter in STEP 1 above.

FIFTH – Grind your coffee and place into the chamber. I grind slightly finer than for a French Press and not the recommended “espresso grind” on the instructions.

SIXTH – Pour your hottish water into the chamber in a circular motion so that the hot water touches all the freshly ground coffee. You will see a bloom coming to the top (see pic above). COUNT TO 10 SECONDS and press the plunger through the chamber with coffee and hot water gently BUT firmly.

SEVENTH – Enjoy, either with half a spoon of demerara/brown sugar or alone.

WHAT’S DIFFERENT ? I didn’t stir the coffee with the paddle and I didn’t take more than 20 seconds to brew.

WHAT’S THE GENERAL TASTE PROFILE ? a light aroma and taste, clear with medium to low acidity detected on your tongue, natural sweetness, usually with soft citrus and light caramel taste – I’ve just finished one as I write this.

OK! I hear some coffee connoisseurs screaming “how can the brew method alter the acidity ?” Well ! It does, is the simple answer. To test this, I confess that I usually brew using Espresso Lab (Cape Town’s top roaster) beans, where they source top arabica beans (Serra do Bone is Intelligentsia Black Cat Organic) and they roast more to bring out the fruitiness in coffee, as opposed to dark. Fine, but when I went to Prufrock, Gwilym gave me Square Mile Coffee Roaster’s Tanzanian Blackburn Estate coffee and the Bolivian Colonia San Juan 8 Estrellas. On the latter, it was still a light taste, but with the Blackburn Estate (great for a morning cuppa as it was heavier) although it was bolder, it still had that refreshing lightish taste.

I’ve tried the invert process (basically, do it upside down, and place the filter at the end to press through, see below), favoured by Mark Prince of Coffeegeek, but I wasn’t impressed with the taste profile, I got, so I’m still stuck to my way.

BRAG OF THE POST: I was pleasantly surprised to be asked by Gwilym how I prepared my aeropress coffee and after summarizing the above method, I was pleased to learn that we share the same method, yipee.

One more confession from the aeropress is that I find it still brings out a reasonable taste from old beans (i.e. roasted longer than 4 weeks ago). I know this, because although there’s tons of coffee at my caffe (escape caffe), I find myself scouting around my home for coffee and I’ve got to have that aeropress at night, and finding something roasted over month ago, still works in the aeropress for me.

Enjoy !