COFFEE ROASTERS
Coffee for
the connoisseur
BR EWI NG GUIDE
Here are a few simple brewing methods we
like to use, which we think gives you the best
coffee from the comfort of your own home.
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AEROPR ESS
STOVE TOP
This is an easy and fun way
of making coffee at home.
We think that using a single
origin coffee works great
with this method.
If you like strong, tasty, full
bodied coffee, then this is
the brewing method for you.
Method
1.
Unscrew the three sections
of your espresso pot.
2.
Fill the bottom section with
water just below the safety
valve, and the middle section
with ground coffee level to
the top. Wipe any excess
away from the edge of the
rim and screw back together.
3.
Place your pot on a low heat.
4.
Listen to the pot, when the
gurgling and spluttering
stops take off the heat,
carefully open the lid
and enjoy your coffee!
Method
1. Remove the plunger and
the cap from the chamber,
place a filter in the cap and
twist it on to the chamber.
2. Stand the chamber on
a sturdy mug, place two
Aeropress scoops of ground
coffee into the chamber.
3. Pour hot water slowly into
the chamber to the desired
level, then stir for 10–15 sec.
4. Wet the rubber seal and
insert the plunger into
the chamber, gently press
down, maintain the pressure
so that it takes 20–30 sec
to reach the bottom.
Recommend Blends
•Timor Grade 1 (p.11)
•El Salvador Finca
La Portezuela (p.7)
Recommend Blends
•Vietnam G1 Arabica (p.11)
•Guatemala Los Volcanes
Antigua (p.7)
Top tip: You can use boiling water
in the base chamber. Ideally the
grind should be between fine
espresso and coarse filter. You can
remove prior to the final splutter
for a full bodied strong flavour.
Top tip: Gentle consistent pressure is
the key, ideally using a fine filter grind.
2
CAFETIÈR E
FILTER
This is one the most popular
ways of brewing coffee in the
UK and is a really good option
if you’re in the mood for sharing.
Filter or drip brewing as it is
commonly known is a widely
used method of coffee brewing,
producing a clear, light-bodied
cup of coffee.
Method
1. Swill hot water in the
cafetière with the plunger
down, discard, and remove
the plunger.
2. Add the ground coffee
(two heaped dessert
spoons per mug)
3. Cover the coffee with hot
water, do not fill, and allow
the coffee to bloom for 30
seconds. Stir for 3 seconds.
Fill up the remainder of the
water and sit the lid on top.
4. The process from adding
the water takes 4 minutes,
once this has been reached
plunge, pour, and enjoy.
Method
1. Place filter cone and paper
over your cup, pour boiling
water through the paper
to remove any residue.
Dispose of the water.
2. Place your coffee in the
cone and soak through with
a small quantity of water in
circular motion starting from
the inside and working out.
3. After 60 seconds continue
to pour the water until you
have the desired volume.
4. Once the drips slow the
process is complete, remove
the paper and dispose.
Recommend Blends
•Panama Boquete Hacienda
La Esmeralda Palmya (p.7)
•Kenya Blue Mountain (p.9)
Recommend Blends
•Brazilian Ipanema
Yellow Icatu (p.7)
•Yemen Mocha Matari (p.9)
Top tip: Use water just off the boil.
Try the lighter roasts and get to
know your coffee.
Top tip: The grind and freshness
of coffee matters. Try out the
single plantation coffees.
3
TER MI NOLOGY
PROCESSES
Single Origin
Single origin coffees are
grown within a single
geographic region/country.
COFFEE GUIDE
Coffee beans go through many different
stages before they can be roasted by us. Harvesting
and processing creates many different flavours and
aromas. Before we start our continent guide we
would like to explain some of the terminology
and processes that a coffee bean goes through
before it reaches your cup.
Wet/Washed Process
The coffee cherry is initially
sorted and processed using
a washing and fermentation
technique to remove the bean
from its husk. This process
takes 24–36 hours.
Single Plantation
Single plantation coffees can
be traced back to the individual
farms where they were grown.
By the end of the process
the coffee bean is left with
just a thin parchment, which
is left to dry. Once the moisture
content drops to 11% the thin
parchment is removed. This
method creates consistent
clean, bright, and fruitier coffee.
Elevation
The elevation at which coffee is
grown can affect the taste and
quality, the higher elevated the
more pronounced and distinct.
The perfect growing conditions
are those with a frost free
climate with moderate rainfall,
abundant sunshine and cool
mountain temperatures.
Natural/Dry Process
The coffee cherry is left to
dry on patios or raised beds
after harvest and initial sorting.
The bean inside the coffee
cherry begins to dry and once
the moisture content drops to
around 11% they are stored and
await a hulling process where
the entire husk is removed
leaving the coffee bean. This
method creates coffee that is
heavy in body, sweet, smooth,
and complex.
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5
CAR IBBEAN,
CENTR AL & SOUTH AMER ICA
Recent Harvest
Key: Single Origin
Map Ref. 1
Central America, in general, produces a very
consistent washed Arabica coffee. The coffee is well
balanced with varying amounts of acidity, sweet notes of
brown sugar as well as smooth buttery notes. Moving south
the profiles begin to be more pronounced. Colombia and
Peru often produce a classic but distinct nutty sweetness,
with mellow acidity. Brazil, the biggest producer in the
world are renown for body and a lingering taste.
6
8
4
7
3
9
1
5
£4.00
Single Plantation
Map Ref. 2
£4.00
Map Ref. 2
Colombian
La Manuela Supremo
Brazilian Santos
Brazil Ipanema
Yellow Icatu
Washed
1300 – 1500m
Sweet with
fruit aroma.
Natural
600 – 1200m
Good body, chocolate
& vanilla aroma.
Washed
800 – 1350m
Spicy flavour with
an almond finish.
Map Ref. 4
Map Ref. 4
Map Ref. 3
£4.00
£4.00
El Salvador Finca
La Portezuela
Guatemala
Los Nubes
Guatemala Los
Volcanes Antigua
Washed/Sun Dried
1300 – 1400m
Sweet caramel flavour.
—
1400m
Good body with a
honeyed sweetness.
Washed/Sun Dried
1500m
Hazelnut &
dark fruit flavour.
Map Ref. 5
Map Ref. 6
Map Ref. 6
£4.00
£4.00
£5.95
£4.00
£5.95
Peruvian
MCM – SHB
Cuban Serrano
Nicaragua Hacienda
Sajonia El Cubano
Washed
1200m
Full Body.
—
1000m
Smooth, low acidity,
heavy body.
1200 – 1350m
Map Ref. 7
Map Ref. 8
Light, nectarine &
apricot flavour
2
Map Ref. 7
£4.00
£5.95
Costa Rica Tarrazu
Colombia Hacienda
El Boton Maragogipe
Decaffeinated
Mexican Mountain
Water Process
Wet
1100 – 1800m
Apple & dark
chocolate flavour.
Wet/Sun Dried
1350m
Banana nuttiness with
sweet cinnamon aroma
Mountain Water
—
Smooth &
nutty flavour.
Map Ref. 9
£5.95
Panama Boquete
Hacienda La
Esmeralda Palmyra
—
1100 – 1250m
Nutty, vanilla &
chocolate flavour
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7
£4.00
AFR ICA & MIDDLE EAST
Recent Harvest
Key: African beans give an amazing array of strong,
richly fragrant and full bodied flavours with lots of dark berry
fruits, citrus and wine like sweetness. The dry processed Yemen
Mocha also sits in this category. These beans are the
classics that introduced coffee to the world.
Single Origin
Map Ref. 1
4
6
5
£4.00
Washed
1200m
Balanced citrus
flavour.
Wet
1770 – 2200m
Floral aroma.
Washed
1500 – 1800m
Citrus & blueberry
fruit notes.
£5.95
Map Ref. 3
£5.95
Map Ref. 3
£4.00
Yemen Mocha Matari
Kenya Blue Mountain
Kenya Peaberry
Dried
1900 – 2100m
Dark chocolate,
cinnamon & cherry.
Washed
—
Blackcurrant,
Grapefruit, floral aroma.
—
1400 – 2000m
Berry & citrus notes.
Map Ref. 4
Map Ref. 5
Map Ref. 6
—
1200 – 1800m
Oranges &
lemon notes.
£4.00
£4.00
£4.00
Tanzania
Kilimanjaro
Burundi
Grade A Mpanga Hill
—
950 – 1900m
Chocolate & summer
fruit notes.
—
1850m
Blackstrap molasses
with a lime zest.
1
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Map Ref. 2
Ethiopian Sidamo
3
£4.00
Ethiopian Yirgacheffe
Rwanda Inzovu A
2
Map Ref. 2
Malawi AA
Pamwamba
Map Ref. 2
7
£4.00
Single Plantation
9
ASIA & AUSTR ALASIA
Recent Harvest
Key: The weather and geography within this region
play a large part in the processes in which coffee beans
are brought to market. The Indonesian coffees often have less
acidity, lending themselves to a darker roast, displaying deep
tones of rich smokiness with chocolatey notes. The Indian
Monsooned coffee is extremely smooth and moreish, with
Australian coffees following their own rule book.
8
2
7
Single Origin
Map Ref. 1
£4.00
Single Plantation
Map Ref. 1
£4.00
Map Ref. 2
Sumatra Mandheling
Indian Monsooned
Malabar
Wet Hulled
1400m
Rich, earthy, chocolate.
Wet Hulled
1200 – 1800m
Rich, Chocolate,
Liquorice.
—
1100 – 1200m
Mellow, smooth,
spice aroma.
Map Ref. 2
Map Ref. 3
£4.00
£4.00
Map Ref. 4
Indian Tiger Stripe
Papua New Guinea
Mountain Top
Timor Grade 1
Washed
1000m
Deep nuttiness full of
body & chocolate.
Washed
1300 – 1600m
Spice, berries,
chocolate.
Variable
—
Clean, dark cocoa.
Map Ref. 5
Map Ref. 6
£4.00
£5.95
Map Ref. 7
Thailand Doi Chang
Washed
1600m
Smooth & rich.
Wet
15 – 900m
Chocolate and caramel
Washed
—
Fruity and sweet
Map Ref. 8
£5.95
Nepal Mount Everest
6
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£5.95
Australian
Skybury Fancy
3
4
£4.00
Vietnam G1 Arabica
5
1
£4.00
Sumatra Java
Wet/Sundried
680 – 750m
Orange, Biscuity,
Tea like Aroma.
11
ABOUT US
We are proud members of the Fairtrade
Association and Rain Forest Alliance and endeavour
to source coffee from countries which will benefit
economically and socially from our trading.
With almost 40 years experience, we have
been carefully monitoring our roasting process to
ensure we achieve optimal flavours, colours and aromas
for each of our coffees. We use two traditional gas
flamed 15kg roasters in tandem and roast in
small batches, which makes us very flexible
in our approach to customer requests
for customised blends.
Visit our website for our full range of products
www.adamsandrussell.co.uk
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@adamsandrussell
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Adams and Russell Fresh Coffee
Contact us
0151 647 4210
info@adamsandrussell.co.uk
www.adamsandrussell.co.uk
All prices quoted within this list are subject to alteration
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