Rounton Coffee | Blog

23/09/2014

A Warm Welcome from Rounton Coffee

As you may have seen on our website we roast our speciality coffee from a very unique old granary built in 1907. We have been working on our Roastery in North Yorkshire now for a year. We were handed the keys in September and we have worked really hard to get to the stage where we are now. We can now confidently say we have A Roastery! We have the privilege to work in such a beautiful environment. That is why we always welcome visitors to come over to share... 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

31/07/2014
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How is Coffee Decaffeinated?

  We have recently added decaffeinated coffee to our small but very select range of speciality coffees that we offer.  We cannot discriminate against those who have to make those decisions and why should we, therefore we will continue to stock a single estate decaf for those that love the coffee but without the caffeine. Now that we have added decaf coffee to our list of coffees that are available then naturally we are being asked about the process.  How is the caffeine removed?  There have been so many documentaries... Read More

20/07/2014
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Event Calendar 2014

We try to get out most weekends to sell our carefully roasted coffee directly to our customers.  It is only at these events we can really get the feedback that we need to make sure that we can continue to improve our service. We have been asked to publish where we are going to be, just so that you can perhaps pick up your order, or drop by and see us.  So below is a list of events that we know that we will be at for the remainder of... Read More

05/06/2014

What can you do with Coffee Chaff?

  Coffee Chaff is the dried skin on a coffee bean, the husk, which comes off during the roasting process.  This Chaff is often a bit of a nuisance to roasters in the sense that it is a waste product, and with it being so light, it gets everywhere.  The roaster is forever cleaning his equipment rather than doing what he does best.   Of course, nobody likes waste, and we are all very conscious about what we put into the bin.  We don’t want to be filling any landfill... Read More

03/06/2014

About Us

It is rude not to have a website and to have a little bit of an introduction into who we are, and what we are doing here. So this is our version of the About Us part of the site. Who are we? Well first, there is me, David.  I am a mid thirty, (slightly) receding, with that comfort weight around the hips, guy from the North East.  I studied Chemical Engineering at Teesside University, and I have since spent my whole working career in Engineering for the Chemical and... Read More

20/03/2014

The Granary is Open!!

  Our Mission in all of this is to create a beautiful space in a beautiful place, and to roast great coffee, and we want everybody to be a part of it… It has been a painful few months, our hands have blisters, there is dust in our eyes, we are tired from all the work that we have done… but to be able to look now at what we have managed to achieve with only a few of us hardcore workers over every weekend for the past 8 months!!... Read More