Its a yearly event, me and Roland sit down and go through our favourite coffees of 2017. This years its no different, we ramble we talk, we decide. Hope you enjoy
Every year we do a Christmas Card to you all. You can see the older ones here
But last year we didn’t, and it made me a bit sad. so we asked our good friends at Tenticle media to come up with the craziest thing that they possibly can.
And it looks like they have achieved their brief
From Everyone at Has Bean Coffee we wish you a very merry Christmas and a happy new year, sit back and enjoy.
Our brew guides continue to be one of the busiest parts of our website. Everyone wants to get the very best out their coffee, and the guides are the perfect level to start your brewing and develop your own method from here!
This design makes possible, for the first time, to evaluate coffee from the cupping table without a spoon, in a way that is familiar to a much wider audience. How many times have you told your friends that you’re going to a public cupping and received a strange look? Slurping coffee from a spoon might not be for everyone, but with this brewer you can share the cupping table experience with your friends. The new brewer can also be used as a by-the-cup brewing method that eliminates paper waste, minimises the cost of disposable goods, and allows for the reduction of labor costs in a commercial environment. It can efficiently allow cafe owners and baristas to showcase coffee to their customers in the exact way that they first tasted it.
You can buy the brewers below and you can watch the brew guide even further below
I am incredibly proud of the videos we have done with our media partners Tentacle on coffee processing. We made them because we get so many people asking us what all the process mean – is natural best (because its natural after all – nothing added, right?)? Are the ones that are not washed dirty? These are common emails (and questions I asked when I started to learn more about coffee) that we get all the time here at HB towers. The videos answered most of these questions.
But we had a big hole in the offering. Washed, Pulped natural and natural leaves one of the most misunderstood processes unanswered.
Honeying is something we are seeing happen more and more in many countries. Something that really started out of necessity in the county I’m visiting right now in Costa Rica. A style that has been copied by these other countries as it can add different styles in the cup through this method of processing.
The necessity in Costa Rica comes from the lack of water to fully wash the coffees, and an altitude (which Costa Rica has lots of) that means an inability with cool temperatures and unpredictable weather patterns up in the mountains, or the lack of desire to natural process because of the effects this can have on the final cup.
And so honeying was born. Born also because of the micro mill revolution that happened, small mills at home that economically used water, but mechanically scrubbing the bean to remove mucilage. Clever people on farms realised if you changed the settings on these new pulpers, you could control how much of the mucilage (or honey) gets left on the bean. The more that gets left on the bean, the more it tends to lead to a sweeter / different cup.
Anyway before I tell you all about this, my good friend Francisco Mena came to a cold winter land roastery in Stafford to tell us all about it (I’m actually with Francisco now in Costa Rica, its a lot warmer).
To launch this, we are also launching some coffees from El Potrero that show these different settings. We have a yellow, red, and black honey bourbon and a very very special golden honey Geisha from the same micro mill. We also have a natural bourbon and a pack with them all in at a special price, too. All great examples and all very rare and special lots for you to try!
So go watch “the expert” tell you all about it in the video (Francisco not me) before you buy the coffees here so you can taste what we are going on about. Very special coffees from some very special people in a very special country!
I find this time of year a good time for reflection. Looking back over the past 12 months at what was good, and what was bad.
The one part I don’t enjoy is I have to sit down with Roland (our Roast and @hasbeannewboy on twitter) and go through our top ten coffees of the year. But I’ve been told it entertaining, so I take that bullet for you.
So there are some rules. The most important rule is you can not choose the same country twice in the listing, this is to stop me putting 10 El Salvadorians and Roland putting all Costa Rica.
It’s 45 mins long so make sure you pull up a brew and make sure your sitting comfortably. If you want to down load it you can from the RRS feed below the player
Happy new year !!!