Speciality coffee
the world’s best coffee, brewed in Yorkshire!
We work in partnership with some of the UK’s best independent roasters to bring you a changing programme of single-origin coffee, that reflects the seasons and availability.
After long journeys from the coffee-growing corners of the world, our philosophy is always to respect the bean, and the farmers who have spent a great amount of time and energy producing a high-grade product. To preserve the quality of these fabulous beans we take our time making each and every cup, grinding the coffee carefully, then timing and weighing each and every espresso shot to ensure we preserve the complex flavours available. The end result is always a smooth, flavour-filled drink that’s never bitter, but always a delight!
Whether you prefer your coffee black or made with milk, we always prepare our espresso with a double shot to ensure we preserve the integrity of the flavours. Our milk is textured so that it’s creamy and sweet, and never over-heated to avoid spoiling the espresso with burnt and bitter flavours!
We also aim to showcase the various processing methods farmers employ before shipping, by offering examples of washed and naturally dried coffees that possess differing flavours for you to enjoy.
Our decaf espresso is always washed and decaffeinated without using chemicals in the process!
For those who prefer a more complex flavour experience, we always keep two or three coffees available on filter/pour-over. Our batch-brew filter coffee is rich, syrupy and full bodied. On hand-pour our coffees are usually lighter and cleaner, best enjoyed without milk, and brewed using the device best for each coffee, such as AeroPress, V60, Kalita Wave and Chemex.
Interested in learning more about the process?
However you like your coffee, we’re sure you’ll enjoy the way we make it at Bean & Bud!
This week’s coffee
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 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! 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 this dark, thick, 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
CORTADO (4oz)
FLAT WHITE (6oz)
LATTE (8oz)
LONG BLACK (8oz) & SHORT BLACK (6oz)
MOCHA
Brewed Coffee recipes & methods
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 1m30s.
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.
Total extraction time: circa 2m30s
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 2m30s remove the Kalita to stop extraction.
Chemex
Content to follow
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!