Has Bean SweepStake Derby the race

"....... the results are in ........."

So the results are in, if you don’t want to know the winner, don’t look down just play this video and see (or just look down).

To claim your prize if you have the winning jockey is a picture of your bag (with you too wee like to see who our customers are) and we will sort your voucher out.

Hope you enjoy

Results_board_V1

Brew Guides

"............I want you to enjoy these videos without being sent messages from companies.........."

I know lots of you have enjoyed our brew guides, this makes me very happy.

We have used Blip for a few years now as our video provider. We like them as they did a great job, and didn’t bombard you with ad’s. Well that was until last week where they gave in and insisted on advertisements.

I’d be very happy to pay for you to not be hit with these, but there is no paid for option.  So we have had to move the brew guides to a paid for host for your enjoyment and my piece of mind.

There is one up shot of this is that this is now a podcast on iTunes here and for non iTunes users here  and non add videos here

It may seem a bit over the top to you, but I want you to enjoy these videos without being sent messages from companies, I hope you enjoy

Expect some changes on In My Mug over the coming weeks too

Free book, but only for cool people who own ipads

"........... we don't think the craft of the barista is a black art, or a mystery - it's just a combination of using tools and methods effectively and adjusting these to develop the end product in line with your taste ............."

We get asked about how to prepare espresso a lot, what the best recipes are for our coffees, what good extraction is, what you are allowed to like and what you’re not and in all honesty these are tough questions to answer.

In reality, and as with roasting, we don’t think the craft of the barista is a black art, or a mystery – it’s just a combination of using tools and methods effectively and adjusting these to develop the end product in line with your taste.

Earlier in the year we ran some training sessions, more will be following shortly, but one of the best things to come out of it was this free ibook – if you have an iPad you can download on the iBookstore now. The book is very much work in progress and designed to run alongside coaching of physical things like tamping and levelling but we’re pretty happy with it as a starting point and looking at ways that we can help communicate those points too – we would be happy to hear your thoughts.

This book doesn’t mean you’ll make perfect tasty coffee, but it should help you understand how you can relate an espresso you’ve mades taste to it’s preparation and quickly and easily repeat, adjust and increase enjoyment.

Now I know some of you will be unhappy its only on the Ipad, and yes we will look to see if its possible to get it on some other platforms in the future, but Apple gave us the tools, and the ability to produce this book for free. Add to this the fact we all use ipads here because we like apple, its always going to be the platform we use. Sorry if you don’t have an ipad (for many reasons) :) but please don’t be angry at us.

You can download it here

https://itunes.apple.com/gb/book/hasbean-espresso/id600457138?mt=11

……And they’re off

"........Time for a guest blend again, this time inspired by the Grand National........"

And they’re off……………..

Time for a guest blend again, this time inspired by the Grand National. It’s cool that you can win the cost back at odds of 13 to 1 chance!

This is the fourth in a new “stable” of guest coffee blends we are introducing in 2013. Each month there will be a new blend for which there will be an original label in a different style of bag, and of which there will only be 500 made. Each bag will be marked with a unique limited edition number.

These are the blends most roasters would be scared to share with you, but not us fearless souls at Has Bean Towers with our looking outside the (horse) box, red (rum) sky thinking (I know it’s meant to be blue but I think everything should be red) and all the other stupid business sayings you can think of. In the cup think unbalanced, off-the-wall experiments that are tasty but never normal, and are always a bit unusual and pushing the boundaries.

We have also decided to name them with equally appropriate stupidness. In honour of the Horse racing giant of the Grand National this one gets called Sweep stake

This one gives you the chance of winning the price of your coffee back. Each bag will have a member of the Has Bean Team on it. At the end of April on the 30th we will have the race that decides the winner. If your team member wins then you send in a photo of your pack with the limited edition number showing and you win the price of your coffee back in Has Nean vouchers.

In the cup expect big sticky sweetness, with a hoof of a kick in the guys of boozy fruitiness with a dark chocolate overtone and a big (horse)body and galloping aftertaste, which I bet you will love.

50% Costa Rica Finca Bella Vista
30% Brazil Passeio Icatu Natural
20% Ethiopian Wote Natural

Buy it here

Finca La Princecesa double pack

"..... the whole farm is just one hectare so very tiny is the scale of things, but with this interesting difference in cup ......."

The trip in late 2012 to Colombia and Bogota has brought up many treats.

Some of the lots were so small they didn’t make a whole bag, which lead to some interesting places to sell them. Some of the lots were huge and we are still enjoying them. We have been releasing them as we felt they were ready, and this is the very last of those lots, and its something special.

My time in Colombia was spent in the cupping lab, cupping everything they had. Everything was separated into lots, and completely blind (as it should be). This allowed us to cherry pick what we wanted from them but looking for profiles and not being influenced by anything but taste. I must admit the standard was very high. What also struck me was the incredible diversity of this country, even with its 99.9 % washed process styles of coffee the cups were hugely different and interesting.

Selected blind I looked forwards to seeing the results, but was surprised to have selected two lots from the same farm, but with different notes and cupping profiles. And they were tiny. The whole farm is just one hectare so very tiny is the scale of things, but with this interesting difference in cup.

So not sure what to do with such tiny lots I have decided you can only try them if you buy them in a double pack which gives you a chance to try them side by side like I did. You can see they are related with a thread running through them, but side by side you can also see the diversity of them.

You can buy it here

Where we’re going, we don’t need roads…..

".... A tough blend to nail, but when you do you will see the future of coffee. Well maybe not but you will see tasty, delicious and complex espresso ........"

Hey Mcfly !!

Welcome to the third in the guest blends of 2013, and for march it is back to thew future.

why ? well the clocks go forward the end of march, which means we will all be returning to the future (a tenuous link its mainly because it’s one of my childhood favourite films).

This months little twist is that the label and video to go with it are in 3d (see below), and with each bag you will receive some 3d glasses to enjoy them.

The blend is out there. A little crazy, the indian peaberry makes it unusual,the Burundi adds so much complexity, and the ethiopian ties them right together in a nice little bow.

A tough blend to nail, but when you do you will see the future of coffee. Well maybe not but you will see tasty, delicious and complex espresso.

This is the third in a new range of guest coffee blends we will be introducing in 2013.Each month there will be a new blend of which there will be an original label in a different style of bag, of which there will only be 1000 and each bag marked with a unique limited edition number.These are the blends most roasters would be scared to share with you, but not us fearless souls at Has Bean Towers with our looking outside the box, red sky thinking (I know its meant to be blue but I think everything should be red) and all the other stupid business sayings you can think of. In the cup think unbalanced off the wall experiments that are tasty, but never normal and always a bit unusual and pushing the boundaries.

We have also decided to name them with equally appropriate stupidness.

To celebrate the clocks going forwards in march, we introduce to you the new guest blend Back to the future (see what we did there). This is a little bit of an older school coffee and a little bit of what I think could be the future, with an ethiopian, that for coffee is where time began.

This is a 33.33333333% recurring Indian peaberry bold, 33.33333333% recurring Ethiopian Kerbal Konga and 33.33333333% recurring of Burundi Murama, (which we all know adds up to 88mph).

Full on body with fruit and spice, with a crisp and clean acidity and a malty sweetness. There’s a lot going on in the cup, and it has real depth. So deep in fact it comes with its own 3d glasses (you’re going to need those for the video and the label)

you can buy it here for a short time