Switch Up Charity Coffee

Our award-winning coffee, in support of our chosen charity Switch Up. A juicy sweet coffee that is tangy on the tongue when served black, but smooth as caramel with the addition of warm milk.

Switch Up exists to empower young people, children and young adults to break the cycle of offending and reoffending. The charity uses tried and tested mentoring techniques along with physical training to engage young people in positive activity and to steer them away from the circle of crime and gang-criminality. They deliver mentoring, counselling, accredited non-formal education, personal development workshops, and through-the-gate resettlement mentoring for young people serving custodial sentences. Through their programmes they help young people to reflect on their lives and to express positive targets for the future.

This premium single origin coffee is produced exclusively by female farmers in Guatemala. By providing women artisans with skills and income opportunities, our importer Volcafe is able to help transform cycles of poverty to cycles of prosperity.

Mike, Head Roaster: Our Switch Up charity coffee has been my espresso of choice since it landed in the roastery. Grown by female producers in Huehuetenango, Guatemala. It works wonders in a flat white as the milk adds a delicious creaminess to those chocolate notes and makes it too easy to drink, also knowing that it's making a difference both locally and at origin brings me peace of mind.

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

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

Recipe: 
•15g coffee (medium grind) 
•250g water 
•Total brew time: between 3 minutes and 3 minutes 30 seconds 
•Coffee to water ratio 1:16/17 
Method: 
1.Fold filter along the crease and place in the v60 
2.Saturate the filter paper with hot water to ensure there’s no papery taste from the filter 
3.Place v60 on top of your chosen vessel, then onto the scales and tare 
4.Add 16g coffee to the v60 and tare scales again 
5.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) 
6.At 30 seconds add another 50g water 
7.Continue to add 50g water every 30 seconds until you reach 250g 
8.Gently swirl the v60 then let stand until all the water has passed through. This should be achieved somewhere between 3 minutes and 3 minutes 30 seconds. 

Tips: 
•If the water passes through before 3 minutes is up, then you will need a finer grind size 
•If the water takes longer than 3 minutes 30 seconds to pass through, then you will need a coarser grind size

Recipe:
•18-19g coffee (fine grind)
•Espresso yield 36-40g
•Extraction time: 30-35 seconds
•Coffee to water ratio 1:2