CASA - Espresso Blend - 100% Arabica
|Leaf||Dark brown, wiry|
|Aroma||Very fragrant, citrus, bergamot|
|Liquor||Light, slightly orange|
|Cupping Notes||Refreshing, citrus, very fragrant|
|Brewing Tips||2.5/3g in 200ml of water at 100°C. Steep for 3-4 mins – depending on strength required|
BUY THE BIALETTI BRIKKA AND WE'LL THROW IN 250G OF RINALDO'S COFFEE (YOU CHOOSE) FOR FREE.
(Note: the Brikka in this video is the previous model)
At the tender age of 18, Rinaldo left the heady metropolis of West Cumbria for university, armed with a tartan suitcase in which, among other things, was his dad's 6-cup Bialetti stove top. Every morning he'd make a full pot and gulp it down using hideous robusta too-finely pre-ground coffee, thinking this was normal behaviour for most strapping lads. Some years later, when the rubber seal melted he threw the away the family heirloom and bought another pot, not realising you could get a replacement for a few quid. Idiot!
How times have changed. Rin, now lovingly roasts only the very finest single origin Arabica coffee and has talked to his pals at Bialetti, to bring to the UK the new Bialetti "Brikka"stove top.
What's so swank about the Brikka? Well, if you're on a budget and like a strong espresso drink this is an ideal solution. The real advantage of this new model, is that unlike other stove tops, the Brikka has a pressure valve that releases when the coffee percolates through, giving a lovely crema. So it's a very simply, inexpensive way to recreate a machine espresso drink at home.
Rin's Tips for the Perfect Stove Top Espresso:
1. Use filtered, cold water
2. Fill to the stamped"H2O" guide in the upper chamber then pour into the lower pot (this gives the exact amount of water required - a nice design improvement by Bialetti) - over or underfilling can produce pressure issues, so stick to the recommended level
3. Use freshly roasted coffee and ideally grind from fresh - this will give you the best chance of a deep crema
4. Don't grind too finely - unfortunately, established brands like pre-ground Lavazza, is too fine. Your grind should have a bit of bite if you runs it in your fingertips - similar to a fine salt texture
5. Fill the basket and level off with a flat finger or a knife. Tap the sides to settle the coffee, get rid of air pockets that can cause "channelling" but DON'T TAMP. Ensure the edges of the basket are clear of grinds
6. Before placing the stove top on the cooker ring, move the pressure valve up and down to ensure it's moving freely
7. Use a high heat if using an electric ring
8. If the pressure valve gets stuck for any reason, have a tablespoon at the ready and gently lift the valve when the crema is ready to be released
(As the instructions recommend, do 3 separate heatings with coffee [BUT DON'T DRINK THE COFFEE] to "season" the pot.
Overall, we think this is great improvement to the world of speciality coffee - a fantastic way to have a strong Arabica morning coffee. We've tried it and we're super impressed.
Cup Profile: Green apple, chocolate, good intensity, gentle spice
The Democratic Republic of the Congo, in Central Africa, is a country traumatized by decades of civil conflict. It is estimated that over 5 million people have lost their lives since 2000, with millions more displaced. The wealth of the country and the root of the conflict lies in its vast mineral deposits.
The development of the country has been held back by political instability, lack of infrastructure, deep-rooted corruption and a history of exploitation from both its colonial past and in more recent times, commercial exploitation in pursuit of its mineral wealth.
As with its neighbours, Rwanda, Burundi and Uganda – coffee has come to represent a significant opportunity for economic regeneration and social impact.
Situated on the Equator, the DRC receives up to 2000mm of rainfall annually. This, combined with volcanic soils and high elevation, create the perfect conditions for cultivating coffee, especially on the hills and mountains surrounding Lake Kivu, in the East of the country.
In the 1970’s the DRC was one of the leading exporters of coffee in the world. Today, production stands at 10% of what it once was. Until recently, instability and poor infrastructure have limited farmer’s access to market. Until recently, farmers would have little option but to sell coffee to middle men, who would transport parchment across Lake Kivu in small boats at night into neighbouring Rwanda or Burundi. Many men have lost their lives on this perilous journey, drowning from capsized boats and bad weather.
Creating market access for Congo’s smallholders is key to ensuring the flow of revenue back to the country. Increased income for farmers will mean greater investment in improving yields and quality, helping to drive prices to more sustainable levels.
The coffee in this region is organic as there is no use of pesticides or artificial fertilisers on the trees.*
In 2014 the CO-OP produced 50,000kg in 2015 and this increased to 60,000kg with a further improvement expected this year. At the Latumba Station there has also been the installation of an Eco-pulper to help deliver and produce fully washed coffees. Once the coffee has been collected and delivered to the station it is de-pulped and then undergoes an initial wet fermentation for 12-18 hours before being flowed through channels where the coffee is separated according to density. The coffee then undergoes another soaking period of 12 hours before being dried on raised African beds for 12-16 days depending on the weather. The coffee is then transported to the Coffelac dry mill in Goma where it is rested and milled. The long journey of 20 days can then begin from East Central Africa out to the Mombasa for shipment. This information really highlights the many steps involved to get the green bean from such countries, before it even gets to the port for shipping.
+ Recurring payments to receive 1 x 227g* of coffee straight to your door
+ Delivered in a recyclable, letterbox friendly envelope
+ Coffee varieties alternate across our current seasonal range**
+ Perfect for coffee lovers
+ Perfect for a gift
+ Dispatched to arrive in time for the weekend
+ Price includes shipping
*If you order more than one bag we will ship as multiples of 250g, as they will be categories as a small package.
**For Decaf subscription please click HERE
Note: creating an account is not essential, but if you want the flexibility of stopping and starting your plan, whenever it takes your fancy, we'd highly recommend creating an account at checkout.
|Leaf||Hibiscus Petals, Apple Pieces, Rosehip Peel, Orange Peel, Orange Wedges with Peel, Flavouring, Safflowers|
|Liquor||Bright, deep red|
|Cupping Notes||Clean, sweet, orange|
|Brewing Tips||5g in 200ml of water at 100c. Steep for 5-10 mins.|
This is a top quality filter machine at a great price point. Why do we like it?
- Dutch-made with a great heritage of filter machine manufacture
- Quality build - 5 year guarantee
- Very stylish aesthetic
- So easy to use and clean
- Energy efficient heating element with auto-shut off
- Precise pulse and water-saturation dispensing for blooming ground coffee well
- Independent hotplate that retains consistent heat
MOCCAMASTER is hand made in the Netherlands using high quality, energy-efficient and recyclable materials. 1.520w:1.25 litre which can brew up to 10 cups within 6 minutes. Available in a range of colours these filter machines use the ideal brewing temperature of between 92 - 96 degree C. the hotplate element has a Hi/Lo switch to keep the coffee at the right temperature and as an Auto shut off system which turns the hotplate off after 40 minutes (European legislation). There is a transparent water reservoir with clear water volume indication, the brew basket has am automatic drip stop and the brewing element and hot plate work independently.
Dimensions: L 32cm x H 38.5cm x Depth 17cm.
Net Weight: 2.3kg. (shipping weight 3.7kg)
Power output: 1520 W
(Note: price includes VAT)
(note: this item will be shipped via courier)