With the Easter just around the corner, we decided to shake things up a little at the roastery – introducing our Easter Egg Mocha Shots.
Coffee and cycling have long been a complimentary pair – the bond between both ritualistic activities have roots that started in Europe, with Italian, French, Belgian and Spanish cycling and café culture having made its way onto our streets here in the UK.
The flat white is a café must-have, although steeped in myth and enjoyed in various interpretations around the world! This is our how to guide on producing the perfect flat white.
This week Seeds for Development will be with Samsung at BETT 2017, the highly anticipated education show. Redber’s collaboration with Seeds for Development is an incredibly important one.
Storage is essential to maintaining your coffee’s freshness and flavour.
Alison is a strong-willed and enthusiastic person, who set up a charity Seeds for Developement in 2007 with an aim to help Ugandan farmers grow coffee and build their community, including a school. She found us in 2013 to help her with roasting Ugandan Bukonzo coffee in order to raise funds for the projects.
Have you ever wondered why the same coffee tastes differently at a café than it does at home? My mind has been awash with this question lately, as I have finally had the chance to sit down with one of my Christmas presents – Water for Coffee, by Bath Barista Extraordinaire Maxwell Colonna-Dashwood and Chemist Christopher Hendon.
There is something about the traditional filter coffee machine, with a big, hot pot of coffee sitting there ready to be drunk, that really appeals to me. It may just be the sheer quantity: I’m definitely one for a free refill, but I love the look, and there is something unique about a shared batch of coffee for everyone that gets missed with other methods.