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Recycling coffee bags

I think we can all agree now, that recycling is a very important part of everyday life. Resourses are not infinite, and ladfill gets, well ….. full.

Its always something thats bugged me about coffee bags, becuase of the way they are made, they can not easily be recylcled.

We have tried many different bags, but none keep the coffee as fresh as we would like, so rather than compromise the product, we have carried on regardless. This keeps me awake at night as sustainability is not only about buying coffee fairly and with ethics, its not only using organic certifications (or organic principles more on this in the coming weeks), but my being sustainable in as many areas as you can.

Se we found out about this company that will recycle coffee bags, but at a cost. This cost is out of reach of most people, so we have invested in a bag recycleing box at Has Bean. We get through a lot of bags so it’s a start.

But we have decided that if you (home or coffee shop customers) buy coffee from us, we will pay for the recycling costs of Has Bean bags all you have to do is get them back to us. Collect as many as you can and send them to us at the address below and we will do the rest.

Has Bean Coffee Ltd
Unit 16, Ladford Covert
Ladfordfields Industrial Estate
Seighford, Stafford
Staffordshire
ST18 9QL
United Kingdom

Then the collected waste will undergo extrusion and pelletisation to be moulded into various recycled plastic products.

Its not perfect, and we will see if (depending on interest) maybe rolling it out to some collection points, but every journey begins with one step, and this is our first.

In My Mug reboot

Its been months in the making (literally) but you may have noticed the past few weeks In My Mug http:/wwww.inmymug.com has changed. After 449 episodes it felt like it was really time to shake up the format. I know I’ve done this a few times (shaking it up), but this feel the most drastic and the best yet.

This week was one was one of my favourites to record, as we had the “Steve’s fun bag challenge” where a member of the team has to come in and weigh out 3 bags by eye, getting as close as they can to 250g. Its a test of speed and accuracy, where every gram over or under they get a second added t their score and then the time that its taken added on. Its not something we wild every week, but was great to get Mick on screen for the first one.

We also had our guest brewer slot this week with Katie coming on and chasing her favourite brew method and making the coffee for me. Again, great to share the awesome team we have here with you.

Each week there will be something new and different, and the aim is to keep them a little shorter than they have been in the past to keep it snappier.

I’d love you to check it out, and I’d love your feedback, and I hope if you have not watched one for a while, you will dive in you may be surprised.

Brazil nut (Wildcard)

I did a blogpost back in April explaining about our new blends and how going forwards we would be rotating and reinventing some of them. So we have Red (Jailbreak replacement and Philter) White Blend (which would be a replacement for Jaberwocky, Kicker and 1973) and Black Blend (that would be a replacement for Black and Breakfast Bomb). I’ve loved the feedback on them and on the whole everyone has embraced the new blends (and bags).

But theres the 4th blend, the place for us to play and have the fun. Dark Side of the moon has been lots of fun to play with and a coffee thats received lots of love. But its time for the first change. An in the spirit of having fun were reviving a blend we have not had for a while.

Brazil nut is a cheeky nod towards what was the very popular Perfetio and I’ve received many many many emails saying that perfetio isn’t a word and I must have accidentally slipped when typing. The truth is that I did slip but a very long time ago and the name just stuck!
In Brazil they speak Portuguese and the word ‘perfect’ in Portuguese is ‘perfeito’, when I first created this blend many moons ago I was going to go for that as the name but accidentally made a typo. Once I’d seen it there I quite liked how it looked so decided to keep it as it was, always fun creating a new word! I’m sure at the time if you searched the internet for ‘perfetio’ it would have said you couldn’t spell but now you’re shown lots of things about this blend, a giant success I think!

We have called it Brazil nut as I have already said, its a nod towards Perfetio and not a direct same blend, but its fun and I like it.

The blend is made up of

40% Brazil Fazenda Cachoeira da Grama Natural Yellow Bourbon
30% Brazil Fazenda Cachoeira da Grama Pulped Natural Canario
30% Brazil Fazenda Inglaterra Pulped Natural Bourbon
In the cup you can expect a fantastic body, loads of sweetness and creaminess, heaps of smooth milk chocolate with walnut and a gorgeous finish.

You can buy it here.

More Barista Competition ramblings and Dale Harris

So I did a blog post a few weeks ago about how much I hate barista competition and why it sucks (mainly because I didn’t win).

For the sake of balance I thought it was important to share why as a company Has Bean still continues to be involved with enthusiasm in barista competition.

Dale Harris has been with Has Bean now for 7 years (your average manslaughter kind of sentence). When I first met Dale he was working as a waitress in a cocktail bar (that much is true). But it was at a barista competition I really got to speak with him and I realised that I had to have him as part of my team.

Dale since that time has become one of my closest friends and confidents at Has Bean and instrumental in the success we have had. Think all the good things are down to him and most of the mistakes down to me.

Also since that day both me and Dale have been on many barista competition adventures, most of them ending in us also not winning (some very close scrapes though and bullets dodged). But it has given us some focus and some great times along the way.

Most importantly it has pushed us both to think about coffee in different ways, year on year. Before going to Central America this January, Dale charged me with finding him a coffee for this years UKBC competition. Sounds easy right ? But with Dale there has always had to be an element of learning or understanding about the coffee industry and sourcing in a different way. This makes the task harder, delicious and tasty coffee with a twist.

Towards the end of the trip I had found many tasty coffees that were good, but nothing that really fitted his complicated brief. Then in a cupping room in Nicaragua I was presented with something special, that blew my mind and made me challenge a lot of preconceptions of coffee sorting and separation.

The coffee was from Finca Limoncillo and was the amazing Yellow Pacamara. Nothing new here I hear you cry, its a coffee we have worked with for nearly 4 years now. The yields of this coffee are low, and the demand is high. We jump to the front of the queue for this coffee because we bought it in the first auction of it, and have been big cheerleaders, but still theres not enough for how much of it you all demand.

So when cupping with Eleane, (part of the Miresch family who own the farm) she suggested I tried the petits. Petits are whats left over after the coffee has gone through screen sorting sieves to find just the biggest beans. Screen sorting is something thats left over from commodity days, mainly to ensure some kind of consistency in times where picking and processing details had no resemblance to the highly skilled and attention to detail coffee farming of today. The larger beans stay in the top of the screens, and the smaller ones fall through to their death. The industry has have found new ways to maintain consistency, but still we sieve them through the screens and normally throw these petits into commodity coffee to be sold on the C market or to fill lower quality blends.

In these times of speciality coffee becoming more scarce, lowering yields and environmental challenges. this seems crazy. Why remove good coffee to become commodity when there can be eqaually (or maybe even better) coffee there. Its something we tried last year with Finca Argentina in El Salvador with great success, so when someone like Eleane suggested I try them I jumped at the chance.

It cupped amazingly and I had found my special coffee with a unique and interesting twist on it for Dales Competition.

Dale competed with this coffee the weekend just gone, and made me incredibly proud of what he presented, you can watch his performance at the video window below, and we’ll be watching things closely at the London heat, crossing fingers that Dale will be able to take this forward to the finals.

So why is competition important for Has Bean? Mainly to keep Dale off the streets between January and the summer months, but also for us to push the boundaries of what we do as a coffee roastery and give us things to get excited about. It gives us focus, and to see how we can improve not just barista skills but to keep coffee buyers like me on my toes, making sure we do the best job we can.

We should have some of this coffee later in the year for you to try, but for now Dale has some areas to improve on and practice with for what is a much more technically demanding competition to the brewers cup, and I expect to sit through many more run throughs of his perforce in coming weeks.

Do expect another blog post about rules and how the competition sucks and how it isn’t a coffee sourcing competition (I understand fully the contradictory tone of these two posts) later in the year. But for now this isn’t my performance and isn’t my message, Dale is his own man, with his own ideas and interpretation of the competition scene.

I think this is a great example on how competitions can be used to push yourself to get better not just as a barista, but as a company and industry. Its an excellent way to showcase your thinking and present to the world whats on your mind.

I’m incredibly proud (as I always am) of Dales performance and what an amazing job he did, and look forwards to where he takes his competition this year, and sometimes (like the brewers cup competition this year) theres more than just winning to be gained. But come on, wouldn’t it be nice for once !

Bad loser and sour grapes

Ok so first off, a huge congratulations to the amazing David Cullen of Clifton coffee who won this weekends UK Brewers cup competition, and an even bigger shout to Mat North who runs the competitions like a don, an organisational god.

Theres no way to dress this up, I’m a super bad loser, you may be surprised at this as I’m a Sunderland fan and should be accustomed to it, but I really am the worst. I know this post can only sound like sour grapes, and moaning and whining.

But I have to get this out my system before it eats me up inside. See it as spewing of thoughts and ideas to make myself feel better again, as since 6:30pm Saturday night I’ve been waiting to explode.

This weekend I competed in the Semi finals of the UK Brewers cup competition. Only the semi finals as I didn’t make it through to the finals (for the second year running). Last year I had a killer coffee (I know it was killer as Jeremy Challender went on to win it after I forgot to turn my kettles on).

A rookie mistake after getting a drop out place a few days before and not preparing. I kind of accepted that result. No lets be honest I didn’t but I understood the methodology a little. You see I had three minutes to make coffee, by the time the kettles were warmed up. I was messy in my workflow, but I knew I got all my descriptors and information out there (I did have 7 minutes to do so with nothing else to do), but my coffee tasted freaking amazing from those three minutes, like the best brews I’d ever made of them (I thought about using this technique this year they were so good). But placing just outside the qualifying group was easier to swallow (I did nearly scald a judge such was my enthusiasm to get the coffee out of the Chemex in the 1 second I had remaining before disqualification).

But this year left me more frustrated than ever. Lets rewind to Leeds a few weeks before and the heats. I hadn’t practiced, I chose the coffee the day before from a pre shipment cupping sample, and was badly prepared (I didn’t even have all my things for the presentation with me on my table). My work flow made me embarrassed, and I was clunky and stumbling, I didn’t deserve to go through if I was honest, but I had an amazing natural from Ethiopia that was just mind blowingly different in the cup. It didn’t taste of parma violets, it was parma violets (for non UK people parma violets are a floral and glucose and violet petals candy sweet and  here). The coffee dragged me through. I placed 4th in that heat, and 6th overall, which was crazy considering how badly I performed and worked, after all its a brewing competition.

I left Leeds sad and disappointed in myself, and didn’t feel I deserved my semi final place seeing the other baristas who had put the work in and were so smooth and organised. So for them (and of course myself) I decided if I was doing it then I was going to be prepared organised, practiced and focussed.

I’ve thought of nothing else apart from this brewers cup competition since, and have competed many many more run throughs than I ever have before. Whilst driving from Leeds to Sunderland (to watch Sunderland loose again) I had a brain wave. You see I had a message I needed to share with the world.  I love coffee and I love barista competition, but I regret the way that the competition has become a Geisha show, using caricature coffees that have no resemblance to the coffees that our customers drink at home. Coffee is multi faceted and has so many things it can give us. Focusing on this one area in high acidity or huge naturals makes us so elite and exclusive from the general public. Now I hear you saying competition isn’t for the public, its for the industry, and that we should be elite at the very top of our professional pyramid. But this was a show that was aimed at the public, aimed at a public that have no idea what we are talking about when we use blackcurrant, jasmine and black tea as taste descriptors.

So I decided that I was not going to use the Ethiopian (I didn’t have enough for the 2kg rule to use at the end anyway). So decided to make a presentation about this and used what I described in my presentation as an unexciting Brazil, a pulp natural thats grown at 1100 to 1250 masl and is a yellow bourbon varietal from Fazenda Cacheoria in Sao Paolo state on the border of Minas Gerias.

Quite a risk to bring this coffee to a Brewers cup competition, but after a lot of thought I decided actually not. There’s a clue in the name, Brewers cup. Its about brewing coffee, not airfreighting in micro lots from around the world that show off, I know, I’ve done that in the past, but it should be about making three drinks and ensuring predictable, intended, outcomes. Brazils are perfect for this, with a huge window of brewing opportunity. It is much easier to work with than Geisha or a Kenyan, so it would be actually easier for me to hit my brewing parameters and give the judges a delicious cup of coffee. It’s extractable and predictable.

I’ve worked with his farm for 14 years, slowly and surely increasing our volumes. I did some quick sums and and I’ve bought over 150 tonnes of this coffee in my time at Hasbean. I’ve brewed this coffee more than any other, and drink buckets of the stuff while I’m banging out emails. Its my go to coffee,I know it inside out. I’ve  also worked out that in the last 14 years my customers have probably brewed around 10 million cups of this coffee. There has to be something in it right ? It has to be a good brewed coffee if we have sold so much of it and have such customer demand. They love it for the same reasons, easy to brew extractable, predicable outcomes and simple descriptors that anyone can get.

So I’m going to break down my frustration into some category’s

Judging

You see it’s okay for judges not to love the coffee. I went through and in fact it doesn’t even mention in the rules that they even NEED to like it. Whether they think its tasty or not is not one of their many criteria. Their job is not to find their favourite coffee, it’s not a talent show for coffee sourcing, it is a brewers cup competition. I thought that with this coffee it could be good on the score sheet as well as the message.

Unfortunately Brewers cup has become a sourcing competition though, there are some coffees that are guaranteed to do well. This is what happens when you use what is basically a cupping sheet to access a competition. Coffee professionals fall into treating it like a pre shipment sample/ am I going to buy this coffee operation. I don’t believe on purpose but it is just the way we are conditioned as people when we look at a cupping sheet.

There is also another problem with the cupping sheet approach to coffee scoring. I’ve sat in so many cuppings, and judged at the cup of excellence program. I’ve seen with my own eyes, how important to some it becomes to correlate with their peers and have consistency in their scoring. The easiest way to do this is shorten the range you work with. So what starts as a score out of 100 (as in a traditional cupping sheet) changes and becomes a  range no lower than 83 and no higher than 90. So working on a range that starts out with 100 points becomes 7.

Even worse the mean becomes 85-87 so those 100 points are then down to 3 points. Now I’m not saying all the judges are at that extreme, but I’ve seen people give these kind of scores all day until there is one thats so obviously different. The same happens in barista competition where judges are is so scared to give a 10 (or a 6 in WBC) that they don’t for fear of getting it wrong back in the judges room. The feedback (that I’ll come to later)  from my judge was my performance was awesome on the day, one of the most engaging and interesting they had experienced. Worth 8 points out of 10 from every judge? I’m not saying I was better than an 8 but how did they all get to the very tip of awesome (8-10 is classified as awesome on the score sheet). Was not even one them tempted to go 8.25.

Going back to the cupping scenario when I have judged cup of excellence competitions  I rarely correlate with my peers but often but often am consistent in my own scoring. Getting behind a coffee that I love and killing a coffee I don’t. I have confidence in my own ability (god this blog post is so arrogant) to taste, and I’ll live and die by my scores. I remember in Bolivia in 2007 scoring Machacamarca 93 both times with it only coming 25th overall in the competition. I backed it up by buying it and if I could get that coffee today I’d sell it a million times over such is the demand, 4 years after its last production harvest.

UBBrC3

I don’t think the judging experience (looking from outside in and after a million conversations about judges rooms) encourages you to get behind a barista, because of the culture of head judge toning down your scores if you get overly excited. So we put more and more pressure on our judges to correlate (after years of complaining that the scores make no sense and why don’t they correlate I can see the contradictions here). But I’d be more for a judge constantly scores badly then they are no longer a judge, than the production line of 7 and 8’s that role off the brewers cup line.

I think the judges are good people, doing the best job they can, but I don’t feel that they are being given the tools to do the best job, be it score sheets, be it not being allowed to have confidence in their own ability, and the relentless encouragement for correlation.

Feedback

This is the part that frustrated me the most (and drove me to drink on the night after results). I went in to get my feedback and it was delivered by two of the judges who I personally really like and know are good people. They asked me where I felt I could have done better and I knew I could have done better on giving them a little bit more on body and acidity levels, I kind of brushed on it very gently (I said it has a huge body in a throw away comment that only one judge wrote down), but I missed the acidity. Mainly because this coffee doesn’t have any acidity until it cools, and I gave that in a descriptor (but still I get it, its the rules). I asked them what I could have done better, and it was silence for a while, and then “A more complex coffee”. I don’t see anywhere in the rules that I need complex coffee. More attention to the pours of my brew ( I was a little out on my amounts but I was on stage with people watching me and a camera crew in my face). But this was no worse than in Leeds, in fact a lot lot better. I’m not sure if I’m alone on this but I get within a few ml but rarely on the button. Now either I’m a bad brewer or others suffer from this, but I can’t imagine this is the only reason I didn’t make those elusive finals.

I was also told my work flow could have been smoother. But from the same judge who a few weeks before had given me a 6 for workflow in Leeds. As I’ve already said Leeds was a car crash. I was told I lost points for reading notes in Leeds (again couldn’t find this in the rules) and  spilling coffee on the judges table. Fast forward to Glasgow and the Semi finals the same judge gave me a 5.75. I was so much happy with my workflow here, I didn’t make any moves that were not needed, I was clean (ish) and brewed much much better.

I was also pulled up on my choice of serving vessel, a chemex shaped cup, because they could not get their spoon in towards the end, again not in the rules.

Apparently I didn’t give enough reason why I used chemex too. I went through the video and I said.

“I’m using Chemex as this is how I brew at work and at home. I love chemex for the unique cup profile and the aesthetically pleasing design. Its also according to Ian Fleming the choice of brewer of James Bond, and who can argue with 007. It also gives a clean sweater lighter cup removing lots of suspended solids with its thick paper filters which is perfect for a normally thick gloomy pulped natural Brazil, making it lighter and cleaner while retaining its inherent sweetness and tasting notes. “

UBBrC2

I’m not sure what else I could have said here, left confused and not helped to do better in the future.

it just sounds like I’m bitching because I lost (and trust me I know I am), but all I left with was that all I could have improved by pouring better, more complexity and work smoother.

Potential Solutions

I want to look at this in a more broader sense. If barista competition is about innovation and pushing us forward then why don’t we reward that in any of our barista competitions. When Matt Perger competed in Melbourne WBC 2013, I saw the most truly innovative barista performances and on of the key reasons we have better grinders today,  he came second.

When Colin Harmon talked about water in a barista competition in 2010 I was nearly sick I’d not even thought about it, he came 4th. When Ben Putt placed espresso in a vacuum packer, why do ou even do that, 3rd.

Maxwell Colonna Dashwood when he went up on stage and talked about water and its importance in coffee, changed the direction of our industry and made us all buy his book, 5th.

When Agnieszka Rojewska didn’t use a steam wand to steam her milk and was amazing 34th. One of my favourite performances.

Now I’m not saying I did anything innovative (nothing innovative has ever come from the brewers cup, but thats another blog post), but I tried something different, and said something we have all been saying for a while behind closed doors, that the brewers cup has become a geisha show. We don’t reward innovation, so lets not hide behind barista competitions are the pinnacle of the pyramid, it’s a side show that makes us coffee celebrities, and some of them don’t even win.

We have to decide if its a coffee sourcing competition (WBrC and WBC) or we want brewing competitions that pushes the industry forwards.

I believe that something on the score sheet for something truly innovative would be amazing. Now I know that this is something more to set to personal preference and would lead to arguments and disagreements, but were having those arguments and disagreements already. I think we can agree on some of the moments we have all had at barista comps where we just stop and go wow. Competitions should be about creativity, originality and innovation and not button pushing. Who isn’t thinking about one of the above performances above right now.

I want our competitions to serve a purpose, to help us improve, push and innovate within our community, but until we find a way to reward creativity, originality and innovation then I see the road ahead a bumpy one.

I’d also like to see us encourage judges to really get behind something they love. I know this is subjective, but coffee is subjective. Giving judges freedom to really score will move us away from the super close scores that we see time and again in competitions where the very slightest thing can mean the difference between winning and losing.

Thats my competition time over, I’m hanging up my Chemex for good. Thats why I feel I can write this now. If you see me near a competition your allowed to come hit me on my forehead and tell me I’m stupid (people do that anyway).

I never expected to win, I’m a roaster not a barista, I’m playing a world I have no right to be. But I really hoped that it would have made the finals, and I could have made a bigger point. It didn’t, I know the rules and I understand them, I knew them when I entered. But it all just left me feeling a little bit angry, and now more sad. Am I proud of what I did and yes even knowing my score sheets and the final result I don’t think I’d change anything and thats what so frustrating about the competition. I’m proud of what I did on stage and I’m sad that it didn’t correlate into scores.

Again congratulations to David Cullen of Clifton coffee, I’ll be the one at the front cheerleading you on in Budapest, but please please don’t use a Geisha.

Yours sincerely

Bad looser

I’ve stolen the video of my performance from the UK SCA without permission, so better to ask forgiveness than permission, “I’m sorry !!”

BIG NEWS – New Blends!

Change can be scary, but it can also be exciting.

Over the last six years we’ve been super proud to offer a range of signature blends like Jailbreak, Blake and Jabberwocky and over that time Jailbreak, has had 36 iterations, each one delivering a balanced, sweet and clean cup profile.

Blends allow you consistent quality, with a taste profile you expect… even as coffees change from season to season and the range of blends we offer has expanded over the years as we’ve had new ideas, goals or coffees to shout about.

Now, it’s time to talk about the next big change.

A change that celebrates seasonality and the finite nature of the coffees we buy whilst keeping that same consistency.

We are relaunching our blends with just three flavour profiles. Red, White and Black.

Blends in the ‘Red’ profile will be focussed on balance, sweetness and cleanliness. This will be replacing the infamous Jailbreak Blend. A consistent easy to work with tasty sweet smooth balanced espresso.

The ‘Black’ profile celebrates a heavier, natural process led espresso. Think dried fruit, dark chocolate and rich mouthfeel. This will sit in the Blake / Breakfast bomb seat. Filling all the needs of these two blends in one balanced super blend.

The ‘White’ profile is bright fruit, balanced acidity, clarity and vibrancy. This will sit in the Jabberwocky / Kicker seat – zingy and a little more challenging to work with than Red or Black, but full of amazing results when you get it right.

Alongside these three regular profiles, will sit a fourth unique blend. This fourth blend will be a chance to explore and experiment, celebrating something specific and outside the box for a limited time only. This will sit across many of the previous blends every time it changes, but expect the unexpected.

Every month one blend will be replaced, so each one will only be available for around three months. Three consistent profiles and a wildcard.

We’ll rotate the change so there will always be something new to taste, but each individual blend will only be available as long as it’s coffees exist.

This is how Jailbreak and our other blends had always been updated

But this change will allow us to put the focus on the impermanent nature of each seasons coffee crop, as well as the skill of blending to deliver on a desirable style through the course of the year.

We’re looking forwards to seeing where these changes take us, we would love you to join the ride.

The first batch of blends are as follows…

RED BLEND

Red Giant
40% El Salvador Finca La Fany Pulped Natural Bourbon
40% El Salvador Finca La Ilusion Washed Bourbon
20% Costa Rica Sumava Monte Llano Bonito Villa Sarchi Yellow Honey

Well balanced and easy to work with as espresso, sweetness driven, easy drinking as espresso / milk based / filter.

https://www.hasbean.co.uk/products/red

WHITE BLEND

White Dwarf
60% Bolivia Taypiplaya Delia Washed
20% Malawi Msese AB Washed
20% Burundi Nemba Washed Bourbon

Bright acidity, clean and complex, fruity.

https://www.hasbean.co.uk/products/white

BLACK BLEND

Black Hole
70% Brazil Fazenda Inglaterra Natural Selection
30% Sulawesi Tana Toraja Kalosi Washed Typica A

Heavy body, dried fruit and dark chocolate, low acidity, strong base.

https://www.hasbean.co.uk/products/black

WILD CARD

Dark Side of the Moon
50% El Salvador Finca Alaska Washed Bourbon
20% El Salvador Finca La Ilusion Washed Bourbon
20% El Salvador Finca Las Brumas Washed Bourbon
10% El Salvador Los Brisas Washed Bourbon

Complex acidity and huge fruit flavours, with a sparkling and clean, sharp finish.

https://www.hasbean.co.uk/products/wild

We’re also going to take this long overdue opportunity to mix up our starter packs – From now on an espresso starter pack will include the 3 new core blends red, black and white + a delicious single origin at a super value price of just £20 – that’s £5 each. We will also be changing the filter starter packs to four packs of stellar single origins, hand picked by moi, for a score – Lovely jubbly.