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  • Have you BEAN good? Christmas gifting for coffee lovers

The Roast Of Christmas Future

Regular price From £11.25

An exclusive Christmas coffee from the Las Gaviotas project in Colombia

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If you had a stereotypical British school experience, you’ll remember the Christingle: shoving cocktail sticks into an orange and then decorating them with nuts and dried fruit and a flaming candle. That’s what the taste notes of this coffee remind us of (and trying not to stab/burn ourselves in the days before health and safety was a thing).

Taste Notes

  • Candied Orange
  • Pecan
  • Cranberry
More Details

A special festive guest

Our Guest Bean range is a regularly refreshed rotation of single origin beans from Africa, The Americas and Asia. At Christmas, we inject a bit of festive flair into the range by sourcing coffees which we think will make the perfect present under the tree.

Country
Colombia
Taste notes
Candied Orange / Pecan / Cranberry
Washed
Roast level
Light 1 2 3 4 5 Dark

  Enjoy
your
        cup

Our coffee team have devised recipes bespoke to this coffee, and designed to suit every method of brewing. It's a great place to start, but feel free to tweak some variables to suit your own personal taste.

Recipes

  • Aeropress

    Recipe:
    - 16g coffee (medium grind)
    - 240g water
    - Total brew time 2:30
    - Coffee to water ratio 1:14

    Method: Inverted method with paper filter
    - Turn aeropress upsidedown and add plunger but only insert far enough to create a seal (leaving enough room for the coffee and water)
    - Wet paper filter with hot water
    - Add aeropress to scales and tare
    - Add 16g coffee grounds to aeropress
    - Start timer and add 50g water
    - At 0:30 seconds add remaining 190g water and stir three times
    - Place cap on and lock in place
    - At 2 minutes, flip aeropress and slowly plunge into a sturdy vessel over 30 seconds until you hear an audible hiss from the aeropress.
    - At 2 minutes, flip aeropress and slowly plunge into a sturdy vessel over 30 seconds until you hear an audible hiss from the aeropress.

  • V60

    Recipe:
    - 16g coffee (medium grind)
    - 250g water
    - Total brew time 3-3:30 minutes
    - Coffee to water ratio 1:16/15

    Method:
    - Fold filter along the crease and place in the v60
    - Saturate the filter paper with hot water to ensure there’s no papery taste from the filter
    - Place v60 & vessel onto the scales and tare
    - Add 15g coffee to the v60 and tare scales again
    - Start timer and add 50g water going in smooth, circular motions working from the centre outwards (avoid pouring your water onto the filter paper at this point)
    - At 30 seconds add another 50g water
    - Continue to add 50g water every 30 seconds until you reach 250g
    - Gently swirl the v60 then let stand until all the water has passed through. This should be achieved between 3-3:30 minutes

    If the water passes through before 3 minutes then you will
    need a finer grind size

    If the water takes longer than 3:30 minutes to pass through
    then you will need a coarser grind size

  • French Press/Cafetiere

    Recipe:
    - 17g coffee (coarse grind)
    - 300g water
    - Total brew time 4 minutes
    - Coffee to water ratio: 1:17

    Method:
    - Pre heat/rinse French press with hot water then discard water
    - Add 17g coffee to the French press and tare scales
    - Start timer and pour 50g water onto the coffee grounds
    - At 30 seconds pour in another 250g water and stir three times
    - Add plunger to top of the French press and brew up to 4 minutes on the timer
    - At 4 minutes, gently plunge the French press
    - Serve into pre heated cups & enjoy

  • Espresso

    Recipe:
    - 18g coffee (fine grind)
    - Espresso yield 36-40g
    - Extraction time: 30-35 seconds
    - Coffee to water ratio 1:2

FROM BEAN TO CUP

Coffee Belt

 Sean's
    Favourite
    cup

Sean, Senior Head Barista: I’ve loved drinking this Colombian single origin as an espresso - it has a crisp orange acidity with a soft pecan finish. When adding milk to make a flat white, this really accentuates those nutty flavours.

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