About our coffee
Here at Café Artysans, we take pride in our home roasted coffee. We source raw green beans from around the globe, bringing our customers the very best selection of both blends and single origin coffees. We roast our beans in a state of the art ‘Toper’ roaster, imported from Turkey, which can be seen (and smelt) in operation daily at the cafe. This allows us to roast our coffee exactly how our customers like it, to ensure flavour and unique characteristics with every bean.
The process of roasting coffee is a simple one, yet one of many delicacies. Roasting is what produces the characteristic flavour of coffee. By masterfully controlling the application of heat and air, the green coffee beans expands, changing in colour, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but they lack the taste. Heat must be applied for the magical transformation to occur.
When we say our coffee is fresh, we really mean it. Each bean is roasted as and when required- which means we bring you the freshest beans, at the peak of their flavour. Our packaging has been carefully chosen, and are air tight sealed to ensure no air or moisture can spoil your coffee. Beans last longer than ground coffee, so we recommend when possible to buy beans and grind as and when required, however keeping your coffee in an air tight container and properly sealed will help it stay fresher for longer.
The last step before you enjoy a delicious cup of fresh coffee is the Brewing. This step is every bit as important as the work that the growers and Café Artysans have put in to your coffee before you receive it.
The right equipment
Cafetieres are a great choice for their simplicity, inexpensiveness and speed of use. Otherwise, drip filter machines are readily available and work very well also. Espresso makers are pretty nifty also, they produce a good espresso style coffee with minimum fuss and maximum style. Be careful though – you must match the grind of a coffee to its intended brewer. Finely-ground coffee is intended for making espresso and therefore espresso makers are the only suitable match. Regular ground coffee is suitable for cafetieres and drip-filter coffee makers.
Working out how much coffee to put in your chosen coffee maker can be a real head-scratcher – but fear not, at the very worst, you will easily get to grips with this after two or three times brewing your coffee. What is important is your taste and your preference at the end of the day. As a very basic guide to get you started, you need a level table spoon of ground coffee for every ‘cup’ that your cafetiere can contain, plus one ‘for the pot’. In more specific terms we use 50g of coffee for every 750ml of water. Espresso makers are much easier in this respect – you have a small chamber for the coffee fitted within the maker which you fill with finely-ground coffee, et voila. Job done.