Category

Coffee

05/04/2019
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Arabica vs Robusta – The Clash of the Coffees

You’ll have seen it everywhere – from supermarket shelves to fast food outlets; from high street coffee chains to the most niche speciality coffee houses – ‘100% Arabica’ seems to be something that everyone boasts about. But what does it actually mean? We want to go one step further than just saying we use 100% Arabica coffees, and explain the background behind the claim: what that guarantees to you as a consumer, and what the alternatives are. First things first, a little science lesson… A quick delve into our biology... Read More

11/02/2019
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From Origin To Cup – Roasting

At the heart of what we do, we take raw, green coffee beans, and roast them. But what does it mean to take a hessian sack full of beans and transform them into something delicious? There’s something unassuming about a green bean – it doesn’t have the same standout aroma as a roasted one, and to chew on one would be nothing short of disappointing – vegetal and grassy. The magic, of course, is in the roast.  In the simplest possible terms, the roaster is where the green beans are... Read More

04/02/2019
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It’s A Bit Like Wine: Coffee From Around The World

Historically, it has been all too simple to think of coffee as just a thing that you find in a bag on a shelf in a supermarket. It has been there to serve the purpose of keeping us caffeinated, and aside from how strong we want it to be, there haven’t been that many other factors to consider when choosing what to brew at home. In more recent years, people have been paying more attention to the descriptors that are attached to the coffee they are buying. Whether that’s picking... Read More

03/01/2019
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From Origin To Cup – Processing Coffee

Cherries make a pretty sweet treat – finding the ripest, sweetest fruits in summer, and chewing away at the luscious juicy pulp and skins as we enjoy the sweet, rich flavours, before spitting out the stone at the centre of the fruit.  This stone – or seed – to be precise, might be considered an inconvenience to our enjoyment of those delicious cherries!  With coffee cherries, it’s the exact opposite. In this case, the treasure is the two seeds at the heart of the fruit, the rest of which has... Read More

01/12/2018
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Why become a Q grader?

By David Burton Any serious coffee professional will tell you that objectively assessing coffee quality is probably one of the most difficult things to do. This is because no matter how hard we try, we will always let our own bias get the better of us, especially when it comes to something as subjective as flavour. Come New Year, I’ll be into my fifth year in coffee, and leaving my own bias at the door is still something I have to keep in check (however, I still love a bloody... Read More

16/11/2018
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From Origin To Cup – How Coffee Grows

As Rounton Coffee Roasters nears its 5th birthday, we’ve decided that rather than telling you the story of the last five amazing years, it might be much more useful and interesting to run a series of blogs which will tell the bigger story – Coffee – From Origin to Cup. These are blogs that we wanted to write in our infancy, but at that stage, we didn’t feel that we had enough experience to speak with any authority on such topics. These days, we’re still trying to learn as much... Read More

14/02/2017

What is Cascara exactly?

Exciting News! We are about to land our first batch of Cascara, we have been searching for this for a long time and it is very soon to arrive!  But first, many of you will be asking what is Cascara, so we have put together a bit of a blog to give you all those important and interesting facts. So what is Cascara and what is it used for? Cascara when translated from Spanish literally means “Shell”.  It is essentially a by-product of coffee production.  After the coffee cherry has... Read More

13/12/2014

Speciality Coffee for Christmas.

 Christmas is always a busy period for everyone. Bustling shops with late night openings, Christmas trees and decorations, gifts and food to feed the 500. We leave home to work in the dark and we arrive home in the dark. Yes it is inevitable, we will eventually end up looking like Gollum.  The weeks are flying by and there’s never enough hours in the day. We are fully booked up with Farmers Markets and Christmas Fairs and although the weather is sometimes not so kind to us it is worth... Read More

04/09/2014

Our Granary Espresso Blend is a Finalist!!

We are pleased to announce that our Granary Espresso Blend is a Finalist in the Best Drink Category in the 2014 Deliciously Yorkshire Taste Awards.  This category was judged by a panel of industry experts including chefs, retail industry experts, food writers and BBC Radio personality Nigel Barden. Our Granary Blend is a fantastic mix of Brazilian Fazenda Pantano, El Salvador Finca Bosque Lya, and Sumatra Jagong.  We carefully hand roast each coffee separately and then blend it to give a fantastic espresso which has caramel sweetness with real depth and long... Read More

31/08/2014
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Cafetiere Brew Guide Recipe

A simple brew guide for the common Cafetiere, or French Press as they are also known. What you need: 1. A Cafetiere, a Kettle, Fresh Water, Freshly Roasted Coffee (Coarsely ground), Grinder (Optional), & Scales (Optional). Guide 1. First boil the kettle and then preheat the cafetiere by adding some hot water. 2. If you have a grinder then great, grind the coffee quite coarsely, if not then of course it is ok to use pre-ground coffee 3. Discard the hot water from the now warm Cafetiere 4. Add 18g of coffee to every 250ml of... Read More