Saving the world from mediocre coffee, one skinny/decaf/single shot/caramel macchiato at a time...

If you hadn't already guessed from the title this blog post is all about the imminent arrival of Costa Coffee into our town. Many local cafes and coffee shops are greeting the newcomers with a rather chilly welcome. Lots claim it will ruin their business, local independents and spout the usual 'this bloody council' ect. I, however, see their move in the same sort of way as when I see yet another 'Cash for your dodgy old goods' opening, they occupy an entirely different area of the market.

At Crema we work with the finest roasters in the country, sourcing the most exciting and interesting coffees to sympathetically brew for our customers. We will always aim to do so much more than fulfil a caffeine requirement, taking you on a taste bud tingling journey of varying origins, processes and brew methods. I think Costa Coffees regular bag will read more like 'Italian Style - 100% Arabica (Probably)', but that is their ground and I have no issue with that. Their opening will generate jobs, fill an empty shop and give me somewhere to send those customers who find their request for an extra hot latte rejected.

So in short, Costa, I welcome you and yours to the town. To everyone else, don't begrudge them their success, just decide whether you're trying to compete with UK's 1,375 (and counting) Costa Coffees or offering a different package altogether.

Afternoon AeroPress

Afternoon, fancy a brew?

After a mornings shopping I grabbed my trusty AeroPress and set to. Using a fantastic single origin coffee from Guatemala, roasted by Square Mile, I used my current favourite recipe;

15grams of coffee

200ml of 94c water

45second steep

15second plunge

I've found this produces a well balanced, complex brew allowing each particular coffees unique flavours to really shine.

For home brewing I generally use my faithful Tiamo hand grinder.

With it's adjustable ceramic burrs and inexpensive cost it makes a great grinder for most home brewing methods. It can also cope (just about) with espresso, but with every dose taking so long to produce it does become a bit tiresome on the arms! 

The aromas released when ground are incredible, wetting my appetite even more for the all important drinking.

Chambered in the AeroPress and ready to go. The kettle has just boiled and I'm now letting the water cool to 94c. I always use either filtered or bottled water, an absolute must for good coffee.

A tricky shot to get one handed, but here is the plunge. I always stop just as the air is about to escape from the bottom, this tends to hold the most bitter and unpleasant tasting part of the brew.

Once plunged, ideally into a jug or similar, leave it alone (hard I know) for a few minutes. What this achieves is it lets the temperature fall a little, any fines (not so tasty) to sink and the oils (tasty!) to rise. Then all that's left to do is pour, sip and enjoy!

Thanks for reading and don't forget to follow me on here, Twitter and Instagram

Oak