Click the links for Ticket information
Manchester Coffee Feastival !!
Click the links for Ticket information
Manchester Coffee Feastival !!
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
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.
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.
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 !
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.