Delivery 3-5 days working days
£3 Standard Delivery and free Delivery for orders over £50
I LIVE NEAR YOU, DO I NEED TO PAY DELIVERY CHARGES?
Your coffee is roasted, bagged and tagged in Yorkshire so that it can be delivered freshly roasted right to your door.
We don't hold any stock at home, if we did we'd need a giant warehouse and a big team to pack all those boxes!
Are you stuck on which grind size will work for your coffee machine?
Our espresso grind is a fine grind and superb for any high-pressure brewing systems - this is what we use at events.
What is a "single source" coffee?
"Single source" means that all the coffee beans in your bag were grown in the same geographical region and sometimes even the same farm.
What is a "blend?"
"Blend" means that the coffee beans in your bag were grown in different geographical areas, picked for their strengths - acidity, sweetness or body - to build a unique flavour.
COFFEE BUYING GUIDE
Coffee has become a little like buying wine or beer, there are so many ways to complicate choosing your morning fix. Hopefully these overly simplified tips will help:
Do you want flavour or caffeine?
There are two key coffee plant variants - Arabica and Robusta.
Arabica are small beans that grow at high altitudes and are packed full of flavour; Robusta are larger beans that grow at lower altitudes and are packed with caffeine.
Do you like sweet or bitter coffee?
Coffee beans leave the farm as dry, processed, green beans, then they are bought by a roaster and he or she roasts them for colour and flavour.
Think about it like cooking sugar on a hob to make caramel - the lighter the colour, the sweeter the caramel and as the sugar gets darker or closer to burnt it becomes more bitter.
Do you want to taste the tasting notes?
When green beans are roasted, they produce oils that store all the flavour; these oils dry out around six months after the beans are roasted and the flavour changes.
If you buy coffee with a roast date on the bag, you are more likely to taste the blackberries or chocolate notes mentioned on the bag (providing you don't swamp it in milk).
You've bought these delicious beans or ground coffee, but what now!?
The best way to preserve your coffee is to keep it in an airtight container that blocks out light, ideally at room temperature because temperature changes, light and oxygen can all compromise the flavour.
A lot of people we meet aren't sure which barista-made coffee will suit them best, we hope these descriptions will help you decide what works for you:
Espresso is the result of hot water being pushed through coffee grounds under high pressure. It is strong, black and should carry a lovely golden creamer on the top.
We serve a double espresso as the foundation of all of our barista made coffees.
A latte is a tall, milky coffee; we serve a 12oz latte which means a third of the cup is coffee and two thirds of the cup is steamed milk.
We serve an 8oz cappucino which means that a third of the cup is coffee, a third is steamed milk and a third is frothy, foamed milk.
This Antipodean delight is by far our favourite, served in an 8oz cup which means a third of the cup is coffee and two thirds are creamy micro foam.
Dairy or dairy free - we've tried them all so here's what we think should it help you make your coffee drinking choices.
You can't beat raw.
We've done a little research and, like most things, unprocessed is best - we really love raw milk and so do our coffee machines!! Raw milk keeps all the little protein and fat molecules that make the perfect micro foam - you know the one in the McDonald's ad?
Trouble is, it also goes off quickly so it is difficult for us to take to events. If you can get it locally, we'd highly recommend using it in your coffee. We may not be able to take raw milk to our events but we do seek out high welfare milks local to our events.
Oat "milk" is our preferred dairy free option because the results most resemble full fat milk and it doesn't have a particularly strong flavour that overpowers the coffee itself.
We believe Oat "milk" to be the most sustainable of all the milk alternatives, it produces the least amount of CO2 gases compares to other milk alternatives, tends to use less water than Almond and even with added rapeseed oil it is apparently healthier than Soy.
The first thing to note is that Almond milk splits... this makes it really unreliable when you're serving customers in the middle of a muddy field! If you decide to use it at home, the trick is to heat it slowly.
We love coconut milk alternatives and regularly use Rude Health in our smoothies at home but we don't take it to events because it is very sweet, has the potential to wipe out the coffee flavour and very few people ask for coconut.
We are rarely asked for soy so we've never served it. There are many contradictory reports about how healthy it is or isn't and how sustainable it is or isn't - if we can't be sure, we won't serve it to our customers.