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Honey Monster Process

For those who are curious about the honeys: Francisco Mena explains Costa Rican Honey Process in this cleverly illustrated video by Tentacle Media.

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.

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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.

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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!

Steve and Roland’s Top Ten of 2016

It’s that time of the year where we look back on what was good and what was bad and what was just ROLAND.

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.

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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 !!!

Download this episode (right click and save)

Chemex Brew Guide (Mk2)

I am, after all, the King of Chemex. But even brew guides need updating sometimes!

We started our brew guide videos back in 2012 and we now have 13 videos that help you get the best out of your brew methods. Most of them haven’t changed, and are as useful today as on day one. But being the king of Chemex, I’m always tinkering with my brew style. (You can see all our brew guides here)

So I decided that it was time to make a version 2 and update it. Small changes, but I believe small changes that will improve your cup. You can take a look at it below or the link here

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A video of me

I know the internet has far too many videos of me and far too few of kittens and puppies, but most of them have been made by me. This time some one else made a video with me in, so its new and noteworthy and I’m going to share it with you.

 

Liam from Bean Label ask’s me lots of questions about how has bean started, growing up, in my mug, wine blogs and politics, all lots of fun, and hopefully a good watch.

 

You should check some of this other videos out here too 

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Vincent Paye from Bolivia Copacabana

Vincent is a coffee producer in Caranarvi who is pushing the envelope for production in the area. Which is unusual as in Boliva there are few doing a good job let alone pushing the boundaries.

Bolivia is a tough place t0 grow coffee, so we are very proud that Vincent sells his coffee to us. Watch the whole in my mug at http://go.hasbean.co.uk/imm336 (after the 19th of April)

Or you can but it here

http://www.hasbean.co.uk/products/bolivia-copacabana-washed-caturra-vincent-paye

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Moka Pot Brew Guide

Our next brew guide comes from the much malined and under appreciated moka pot.

When viewed as its own unique brewing method, it can give you tasty and delicious coffee and is a brewing treat.

Because each pot is very different from each other I’ve shied away from weights and volumes, and simply given guidelines, but I hope it helps