How tos
Speciality coffee isn’t just about caffeine; it’s a sensory adventure, where each sip of coffee promises a unique and captivating experience for your tastebuds.
As you explore the wide range of roasts, origins, and tasting notes on our menu, you’ll discover something tailored to every preference.
Figuring out your next coffee choice might feel overwhelming, so let’s delve into the realm of coffee tastes and flavours, and decipher what it all means.
Chocolate
For many coffee lovers, this profile marks the starting point for the journey into speciality coffee. While it may resemble the coffee you’re already familiar with, expect an elevated experience and rich, indulgent, cocoa flavours that are naturally brought out of the beans while roasting.
Chocolate Fruit
Similar to our chocolate profile coffees, this profile boasts an added layer of flavour complexity with fruity undertones. Picture the richness of milk or dark chocolate intertwined with red and black fruits. This profile is an excellent option for fans of chocolate profiles who are ready for a more adventurous cup.
Fruit
Prepare to be pleasantly surprised by the diversity of flavours found within this profile. These coffees offer a vibrant spectrum ranging from tropical fruits (such as pineapple and guava) to orchard fruits (like apples and pears), delivering an unexpected coffee experience and forever transforming your perception of coffee flavours.
Fruit Floral
Indulge in coffees that present subtle, delicate floral notes (like lavender, honey, and peach blossom) harmonising beautifully with fruity accents. Coffees with a fruit floral profile offer a true sensory experience and open up a world of possibilities in speciality coffee flavours.
Let’s be clear - tasting notes are not ingredients. We never add any flavours or additives to our coffee - the flavours are entirely natural, from 100% Arabica beans. Everything you taste in your coffee is naturally occurring and brought alive during the roasting process.
Tasting notes offer insights into the potential flavour profile of a coffee, helping you determine if its taste aligns with your preferences. Think about tasting notes in the same way as you would wine - the flavour suggestions are natural, very subtle, and completely subjective.
Coffee beans are like wine grapes - they reflect the environment of their origin. From the lush coffee estates of Brazil to the high-altitude farms of Kenya, each coffee-growing region imparts unique characteristics to its beans.
Brazilian coffees often feature nutty and chocolatey notes, while Colombian coffees are celebrated for their sweet, balanced profiles. Kenyan coffees dazzle with their bright flavours, often tasting like blackcurrant - while Rwandan coffees are vibrant and fruity from thriving in fertile volcanic terrain.
That is the question. When it comes to adding milk to coffee, we aren’t here to tell you what’s right or wrong or how to drink your coffee for maximum enjoyment - that’s not our style. We can, however, explain more about roast and flavour profiles to better guide you.
Light roasts
Light roasts tend to have higher acidity levels, which can impart a very unique flavour when combined with milk. It’s advisable to savour light roasts and coffees with citrusy, floral, or fruity floral notes in their pure form before considering any milk additions. This cautious approach ensures that the delicate and bright flavours are fully appreciated in their natural state.
Medium and dark roasts
Medium and dark roasts have lower acidity levels, a result of a longer time roasting which diminishes the natural acidity in the beans. These roasts and any coffees boasting notes of chocolate, nuttiness, and caramel sweetness work wonderfully with milk.
It’s a classic pairing often seen in coffee shops, where a well-crafted flat white is made with a smooth, chocolatey, dark roast espresso - resulting in an indulgent, familiar flavour. Medium and dark roasts and chocolatey, nutty flavours also make the perfect foundation for a decadent espresso martini - just saying!
The verdict?
This being said, we’d (gently) challenge you to hold off adding milk or sugar until you’ve tried our coffee black first, especially if you’re trying a new coffee for the first time.You may find that our coffees are so delicious on their own, that adding milk and sugar only masks the naturally delectable flavours that would otherwise shine through - you won’t know until you try, and there’s no wrong answer here.
Temperature
Although that first sip of a fresh, piping-hot cup of coffee at the start of your day hits like no other, the flavours in a black coffee are most pronounced when the temperature has gone down slightly.
We’re not saying let it get stone cold, but resisting temptation and letting your first cup cool for a couple of minutes can massively impact what unique bursts of flavours your tastebuds can detect - give it a try.
Conduct a taste test
An easy-yet-effective way to figure out what flavours you enjoy is to taste two coffees which have completely different roast styles, origins, and flavour profiles.
Pick up a decadent, chocolatey dark roast from South America and a juicy, fruity light roast from Africa, brew them simultaneously and taste them back-to-back. We guarantee even if you’ve just started out on your speciality journey - you’ll be able to taste the difference.
Discovering your preferred coffee flavours requires experimentation and observation. By sampling a variety of coffees from different regions, flavour profiles, and roast levels, you can refine your palate and uncover your personal preferences.
Remember that taste is subjective, so grab your favourite brewing equipment - perhaps a sleek Sage espresso machine, a trusty Hario V60, a dynamic AeroPress or a classic cafetière - and embark on a journey of exploration. Keep an open mind, trust your taste buds, and don’t be afraid to venture beyond your comfort zone.
Whether you’re drawn to the vibrant, fruity flavours of Rwandan coffees or the smooth, chocolatey richness of Brazillian beans - there’s bound to be a perfect cup for you, just waiting to be savoured.
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Speciality coffee isn’t just about caffeine; it’s a sensory adventure, where each sip of coffee promises a unique and captivating experience for your tastebuds.
As you explore the wide range of roasts, origins, and tasting notes on our menu, you’ll discover something tailored to every preference.
Figuring out your next coffee choice might feel overwhelming, so let’s delve into the realm of coffee tastes and flavours, and decipher what it all means.
Chocolate
For many coffee lovers, this profile marks the starting point for the journey into speciality coffee. While it may resemble the coffee you’re already familiar with, expect an elevated experience and rich, indulgent, cocoa flavours that are naturally brought out of the beans while roasting.
Chocolate Fruit
Similar to our chocolate profile coffees, this profile boasts an added layer of flavour complexity with fruity undertones. Picture the richness of milk or dark chocolate intertwined with red and black fruits. This profile is an excellent option for fans of chocolate profiles who are ready for a more adventurous cup.
Fruit
Prepare to be pleasantly surprised by the diversity of flavours found within this profile. These coffees offer a vibrant spectrum ranging from tropical fruits (such as pineapple and guava) to orchard fruits (like apples and pears), delivering an unexpected coffee experience and forever transforming your perception of coffee flavours.
Fruit Floral
Indulge in coffees that present subtle, delicate floral notes (like lavender, honey, and peach blossom) harmonising beautifully with fruity accents. Coffees with a fruit floral profile offer a true sensory experience and open up a world of possibilities in speciality coffee flavours.
Let’s be clear - tasting notes are not ingredients. We never add any flavours or additives to our coffee - the flavours are entirely natural, from 100% Arabica beans. Everything you taste in your coffee is naturally occurring and brought alive during the roasting process.
Tasting notes offer insights into the potential flavour profile of a coffee, helping you determine if its taste aligns with your preferences. Think about tasting notes in the same way as you would wine - the flavour suggestions are natural, very subtle, and completely subjective.
Coffee beans are like wine grapes - they reflect the environment of their origin. From the lush coffee estates of Brazil to the high-altitude farms of Kenya, each coffee-growing region imparts unique characteristics to its beans.
Brazilian coffees often feature nutty and chocolatey notes, while Colombian coffees are celebrated for their sweet, balanced profiles. Kenyan coffees dazzle with their bright flavours, often tasting like blackcurrant - while Rwandan coffees are vibrant and fruity from thriving in fertile volcanic terrain.
That is the question. When it comes to adding milk to coffee, we aren’t here to tell you what’s right or wrong or how to drink your coffee for maximum enjoyment - that’s not our style. We can, however, explain more about roast and flavour profiles to better guide you.
Light roasts
Light roasts tend to have higher acidity levels, which can impart a very unique flavour when combined with milk. It’s advisable to savour light roasts and coffees with citrusy, floral, or fruity floral notes in their pure form before considering any milk additions. This cautious approach ensures that the delicate and bright flavours are fully appreciated in their natural state.
Medium and dark roasts
Medium and dark roasts have lower acidity levels, a result of a longer time roasting which diminishes the natural acidity in the beans. These roasts and any coffees boasting notes of chocolate, nuttiness, and caramel sweetness work wonderfully with milk.
It’s a classic pairing often seen in coffee shops, where a well-crafted flat white is made with a smooth, chocolatey, dark roast espresso - resulting in an indulgent, familiar flavour. Medium and dark roasts and chocolatey, nutty flavours also make the perfect foundation for a decadent espresso martini - just saying!
The verdict?
This being said, we’d (gently) challenge you to hold off adding milk or sugar until you’ve tried our coffee black first, especially if you’re trying a new coffee for the first time.You may find that our coffees are so delicious on their own, that adding milk and sugar only masks the naturally delectable flavours that would otherwise shine through - you won’t know until you try, and there’s no wrong answer here.
Temperature
Although that first sip of a fresh, piping-hot cup of coffee at the start of your day hits like no other, the flavours in a black coffee are most pronounced when the temperature has gone down slightly.
We’re not saying let it get stone cold, but resisting temptation and letting your first cup cool for a couple of minutes can massively impact what unique bursts of flavours your tastebuds can detect - give it a try.
Conduct a taste test
An easy-yet-effective way to figure out what flavours you enjoy is to taste two coffees which have completely different roast styles, origins, and flavour profiles.
Pick up a decadent, chocolatey dark roast from South America and a juicy, fruity light roast from Africa, brew them simultaneously and taste them back-to-back. We guarantee even if you’ve just started out on your speciality journey - you’ll be able to taste the difference.
Discovering your preferred coffee flavours requires experimentation and observation. By sampling a variety of coffees from different regions, flavour profiles, and roast levels, you can refine your palate and uncover your personal preferences.
Remember that taste is subjective, so grab your favourite brewing equipment - perhaps a sleek Sage espresso machine, a trusty Hario V60, a dynamic AeroPress or a classic cafetière - and embark on a journey of exploration. Keep an open mind, trust your taste buds, and don’t be afraid to venture beyond your comfort zone.
Whether you’re drawn to the vibrant, fruity flavours of Rwandan coffees or the smooth, chocolatey richness of Brazillian beans - there’s bound to be a perfect cup for you, just waiting to be savoured.
