Comments for Small Batch Coffee Company

Comment on MyHotel Jubilee Street Brighton by there’s nothing wrong with Barnaby Carder | Pip Rowson

there’s nothing wrong with Barnaby Carder | Pip Rowson — Sun, 18 Mar 2012 09:36:58 +0000

[...] is full of good people-watching spots. The newly(ish) opened Small Batch on Jubilee Street is one of the best and the coffee is really great… you can easily while away a whole day [...]

Comment on MyHotel Jubilee Street Brighton by Forget Starbucks, I’m all about the Small Batch. | Bright [as a butt]on

Wed, 18 Jan 2012 19:38:50 +0000

[...] beans for Christmas), I visited the local company’s recent addition to their Hove branches- Jubilee Street Brighton. Fitted with long bars, high wooden stools and a delicious set of snacks (chocolate tart [...]

Comment on Small Batch Stocking Fillers Number 3: Guatemala Finca Santa Clara Bourboncillo by What No Socks? Something A Little Unusual This Christmas… | Gift Ideas

Sat, 17 Dec 2011 06:12:25 +0000

[...] var _wpcf7 = { cached: 1 }; // Last Minute Christmas Gifts Blog Party!!Small Batch Stocking Fillers Number 3: Guatemala Finca Santa Clara Bourboncillo body {font-family:'lucida grande', Verdana, Sans-Serif;} h2, h3, h4, h5 ,h6 {color:#000000} h2 a, [...]

Comment on New Coffees by The Coffee Plant | You Love Coffee

The Coffee Plant | You Love Coffee — Thu, 10 Nov 2011 23:15:32 +0000

[...] // #split {}#single {}#splitalign {margin-left: auto; margin-right: auto;}#singlealign {margin-left: auto; margin-right: auto;}#splittitlebox {text-align: center;}#singletitlebox {text-align: center;}.linkboxtext {line-height: 1.4em;}.linkboxcontainer {padding: 7px 7px 7px 7px;background-color:#eeeeee;border-color:#000000;border-width:0px; border-style:solid;}.linkboxdisplay {padding: 7px 7px 7px 7px;}.linkboxdisplay td {text-align: center;}.linkboxdisplay a:link {text-decoration: none;}.linkboxdisplay a:hover {text-decoration: underline;} function opensingledropdown() { document.getElementById('singletablelinks').style.display = ''; document.getElementById('singlemouse').style.display = 'none'; } function closesingledropdown() { document.getElementById('singletablelinks').style.display = 'none'; document.getElementById('singlemouse').style.display = ''; } Coffee Tree StandNew Coffees [...]

Comment on New Coffees by กาแฟสด Aorabika Coffee

กาแฟสด Aorabika Coffee — Sun, 21 Aug 2011 08:18:55 +0000

Sawasdee ka *-*
I come to visit you blog naka
lily

Comment on Homebrew 2: Aeropress by Alan Tomlins

Alan Tomlins — Wed, 13 Apr 2011 20:46:13 +0000

Thanks Martyn, I only just saw this as my email notifications dont seem to be working. Interesting method, I agree about the second stir it does reduce temp however i find a residue of coffe adheres to the rubber if you dont stir before plunging….. Will try your method when I get a sec and report back,

In other news, 1. How do you like the new crop Cachoeira?

2. Have you seen these? we have a few for sale at the Wilbury Shop

http://coava.myshopify.com/collections/store/products/disk-coffee-filter

Comment on Homebrew 2: Aeropress by martynoliver

martynoliver — Tue, 08 Mar 2011 09:33:37 +0000

Well done on these vids, Al!

Can I add my own, slightly different method? It's a bit simpler, and depends on standardisation and habit, but it works well for me and produces exactly the kind of brew I like.

1: Insert the plunger so that its rubber gasket is right on the number 4 on the Aeropress cylinder.

2. Fill the scoop (that comes with the Aeropress) with appropriately ground coffee so that it's not quite up to the top. When I weighed this, it came out at 15g. Invert the Aeropress and tip the coffee into the cylinder.

3. Set a timer to 2 minutes and fill the cylinder with water that's just off the boil, up to the level of the flange (about a centimetre short of brimfull). Then pour water onto the filter paper, already in its holder, to rinse it.

4. Stir with the handle of the scoop until you're sure all the coffee is mixed, screw the filter in place, put your mug upside down on top to keep the heat in, and wait for the timer.

5. Invert the Aeropress again, and slowly press the plunger down until all the brew is in your mug.

This method cuts out both weighing the coffee and weighing the water. And I don't do the second stir – I don't think it's necessary, and it also reduces the temperature of the brew. I get a hot cup of great coffee with a minimum of messing around. I only wish the Aeropress came twice the size, so I could get a full mug at the end.

Comment on Some News… by Elf

Elf — Thu, 06 Jan 2011 22:51:08 +0000

ooh, that's the bottom of my road! I'll book my place now – comfy seat by the window, please! Will you have wifi? If so, I may actually move in…

Elfbert

Comment on Unblended Espresso Blends by Alan Tomlins

Alan Tomlins — Sun, 10 Oct 2010 13:02:34 +0000

Very insightful Martyn, I cant add any scientific knowledge but in laymans terms i always feel that espresso as a brew method tends to extract primarily only the single dominant flavour in a particular bean. Other brew methods such as the aeropress or cafetiere can show several strong flavours from a single bean due to a longer brew time.

I guess when a bean is blended then pulled as an espresso it really is only that one attribute that shows through whereas with a single origin espreso there is more oppourtunity for those other flavours to revel themselves in the cup.

Comment on Unblended Espresso Blends by martynoliver

martynoliver — Fri, 08 Oct 2010 09:54:45 +0000

I think this opens some fascinating windows onto people's perception of tastes, and lies somewhere on the borders between biochemistry, psychology and philosophy.

Looked at simply, there ought to be no difference between blending the two varieties in the grind and in the cup. Yet, as you found with the Cachoeira and the Santa Barbara, the first method – in the grind – was pleasant but maybe not as much as you might expect, while the second allowed you to distinguish the special characteristics of each variety in the same mouthful. So, what happens during the brew process that allows each variety to retain its personality when later mixed, and make it available to our taste receptors, but that doesn't come into play when the two are brewed together in the same head?

We should find out!

Coincidentally, I found the same thing last week when, coming to the end of my El Salvadore, I found less than a scoop in the bottom of the bag. So I made it up with about an equal amount of Brazil. Yes, it was pleasant, very easy to drink, but still "less than the sum of its parts".