coffee
This Week’s Beans
Our mission is to bring you some of the world’s best coffee, roasted by the UK’s finest independent speciality coffee roasters. You will always find beans from Africa & Central/South America on both the Espresso and Filter menus. Choose the bean to go with the coffee style you enjoy!
ESPRESSO:
The very best beans roasted for espresso-based drinks (Flat White, Latte, Long Black etc). Bold flavours, subtle fruitiness, good balance of sweetness and acidity.
COLOMBIA – BUESACO
Fully washed Caturra, Colombia & Castillo varietals from the Narino department, south western Colombia. Notes of stewed apricot & maple syrup (Campbell & Syme, London)
RWANDA – RUBAVU
Natural process Bourbon & Jackson varietals, from the Rubavu region, western province. Cup profile of blackberry, plum, brown sugar and floral (Cartwheel, Nottingham)
COLOMBIA – CAUCA DECAFFEINATED
Fully washed Caturra, Colombia & Castillo varietals grown at 1700-2000m by various smallholders. Decaffeinated using the natural EA sugarcane process. Notes of milk chocolate, peanut & pecan (Campbell & Syme, London)
filter:
We choose the best brew method for each bean on our filter menu (V60, Kalita, Chemex, AeroPress or Batch) to bring out the subtle flavour notes in each. Served black with a carafe.
GUATEMALA – MIDNIGHT HARVEST [V60]
Extended fermentation process. Aged in bourbon barrels this boozy Guatemalan coffee from Todos Santos offers tasting notes of vanilla, fig and warming spices (Rounton Coffee Roasters, Northallerton)
COLOMBIA – ARCILA [V60]
Anaerobic Natural processed Castillo cultivar, produced by Jairo Arcila, Santa Monica farm at 1,400-1,450masl. Expect notes of pineapple, mango & blackberry jam. (Kiss The Hippo, London)
UGANDA – IBANDA [Batch]
Natural process heirloom varietals, SL14 & SL28. From the Ibanda washing station in the Rwenzori region. Tasting notes of raspberry, Kirsch & creamy. (Rounton Coffee Roasters, Northallerton)
Hand-Brewed Coffee recipes & methods
We’re often asked for advice about home brewing, so here are our recipes for the four most popular home brewing methods: Aeropress, V60, Kalita Wave and Chemex.
Your grind for slow brewed coffee is somewhere in between espresso and drip filter machine – think coarse sand consistency. It’s always best to brew your coffee on a good kitchen scale and use a timer so you can get the same extraction and results every time. Your water should be at 98 degrees.
Aeropress
2 paper filters (wet)
15g coffee
250g water
Place the Aeropress on your kitchen scale, add the dry coffee then ‘tare’ or ‘zero’ your scale.
Bloom: Pour 50g water into the coffee, making sure all the coffee is wet.
Pour: At 20s, pour in 200g of water and stir to agitate all the coffee.
Extraction: At 1m extract the coffee by pushing the plunger down slowly and continuously. Total extraction time: circa 1m 30s.
V60
1 filter paper, pre-wet
16g coffee
250g water
Place the V60 on your kitchen scale, add the dry coffee then ‘tare’ or ‘zero’ your scale.
Bloom: Pour 50g of water, making sure all your grounds are wet.
Pour: add 50g of water every 20s, using a circular motion and ensuring all the grounds are evenly wet. Depending on which coffee you are using, you may have to add water more quickly to ensure that the grounds stay wet. Repeat until you have poured 250g and allow all the water to filter through before removing the V60.
Extraction: Total extraction time: circa 2m 30s
Kalita Wave
Kalita filter paper, dry
17g coffee
250g water
Place the Kalita on your kitchen scale, add the dry coffee then ‘tare’ or ‘zero’ your scale.
Bloom: Pour 50g of water, making sure all your grounds are wet.
Pour: At 20s, add the remaining 200g water, pouring continuously in circular motion and leave to extract. Do not stir – the flat bed of the Kalita ensures even extraction.
Extraction: At 2m 30s remove the Kalita to stop extraction.
Chemex
1 filter paper, pre-wet
16-18g coffee
250g water
Place the Chemex on your kitchen scale, add the dry coffee then ‘tare’ or ‘zero’ your scale.
Bloom: Pour 50g of water, making sure all your grounds are wet.
Pour: add 50g of water every 20s, using a circular motion and ensuring all the grounds are evenly wet. Depending on which coffee you are using, you may have to add water more quickly to ensure that the grounds stay wet. Repeat until you have poured 250g and allow all the water to filter through before removing the Chemex.
Extraction: Total extraction time: circa 2m 30s
As with all brew methods, make sure you use the freshest coffee available, weigh, measure and time your extractions for the best results time after time! Different coffees from different origins and altitudes will behave differently so make small adjustments. It all adds to the fun!
COFFEE explainer
How do you like to drink your coffee? Black, or with a little milk added? Do you prefer an espresso-based coffee that’s made with heated & textured milk, or a filter coffee that’s light and clean?
There are many different ways to drink coffee, and the terminology changes from country to country, region to region and coffee shop to coffee shop. Here’s the COFFEE MENU you’ll find in our shop; with and explanation of each drink and how we make it.
ESPRESSO
The purest form of espresso coffee, ours is always a ‘double espresso’ as standard. That’s two ‘shots’ of coffee – approximately 2oz/36g – extracted through the espresso machine with water at 94°C. All of the complex flavours are present here in a syruppy, silky brew. Not for the feint-hearted, but many would argue the only way to get your daily caffeine shot. We serve ours with a small glass of water – and of course, sugar is also available.
MACCHIATO
This style of coffee is essentially a double espresso that is ‘marked’ with two or three teaspoons of textured milk foam. Don’t confuse with the ‘Latte Macchiato’ you might find in some high-street coffee chains, which tends to be the other way around – a large serving of hot milk that has a single espresso dropped into it! Like our Espresso, Macchiato is served with a small glass of water on the side.
CORTADO (4oz)
Cortado is our smallest espresso-based drink made with textured, steamed milk. In Italy it is referred to as a Piccolo, and in some coffee shops simply as a 4oz. The fifty-fifty ratio of coffee and milk means this is a full-flavoured way of drinking espresso, where the full impact of the coffee can still be tasted, while being softened by the sweet, silky milk. This is the drink for those of you who love milky coffee, without too much milk.
FLAT WHITE (6oz)
Probably our most popular espresso-based drink. Taking its name from the New Zealand coffee scene from where it originated, the Flat White could well be the world’s most popular way of drinking coffee. And it’s not surprising. We combine our double espresso with 4oz of textured milk, heated to about 60°C, to produce the perfectly balanced milk-based drink. Our flat whites are sweet and creamy, with plenty of balanced coffee flavours, so you shouldn’t need to add sugar.
LATTE (8oz)
For a larger milk-based coffee, our latte is your go-to drink. A double shot of espresso is mixed with 6oz of textured milk to create a soft, sweet and flavoursome coffee. If you are searching for a cappuccino on our menu our latte is the nearest, best option.
LONG BLACK (8oz) & SHORT BLACK (6oz)
Often referred to as an Americano, Long and Short Blacks are espresso-based coffee drinks diluted with hot water rather than milk. These two classic coffee styles are perfect if you prefer less or no milk, and also if you prefer your coffee slightly hotter, as they are mixed with water at 100°C. You can opt to add either hot or cold milk, as well as sugar, on the side.
MOCHA
Mocha is the classic combination of espresso coffee and hot chocolate. We use Kokoa Collection Organic hot chocolate pellets to make our chocolate base (choose from either White, 58%, 70%, 82% or 100% cocoa), before adding a double espresso, and mixing it all together with textured, steamed milk. For the ultimate coffee-choc indulgence our mocha is the prefect solution. Sit back and enjoy.
FREQUENTLY ASKED questions
Sometimes it seems like we do things a little bit differently at Bean & Bud. Here’s your guide to how we do things, and why we do things the way we do them.
Why do you ask so many questions? I just want a coffee!
We feel your pain! The thing is, unlike most high-street coffee shops we don’t have a ‘house blend’, and only serve single-origin coffee. (By ‘single-origin’ we mean coffee beans from a specific country, region or farm). We always have a coffee from Africa and Coffee from Central or South America on the bar at any given time. Beans from these countries can be very different in flavour, so we always ask which beans you’d prefer – and if you’re not sure, then we’re more than happy to recommend one. After that – if you haven’t already told us – then we need to know what style of drink you’d like (e.g. a Latte or an Americano etc.) It’s a bit like going to a pub – you probably wouldn’t just ask for a beer, you’d need to decide between lager, IPA, stout etc, in a half, pint or bottle. It’s just the same for us – only with coffee.
What is ‘speciality coffee’?
Good question! Speciality Coffee (unlike ‘commodity coffee’ which you’ll find in most high-street coffee shops and cafes) is rated as being in the top 20% of the world’s coffee beans. This is an assessment of its flavours, but also is a rating for how well the beans have been grown, farmed, harvested, processed and shipped, with quality being checked at every stage. Speciality coffee is also more ethical compared to commodity coffee. This can mean lots of things; from the quality of the soil they are grown in, to the amount of money a farmer might receive in comparison to lesser quality commodity equivalent. When you drink coffee at Bean & Bud, not only do you get a better tasting coffee, you also get a more ethically produced one. Tastes good, and makes you feel good too!