We want everyone to love Northern Espresso – from coffee aficionados to unstudied coffee drinkers. That’s why we aim for a smooth and easy drinking taste profile for our day-to-day clients, while moreover making sure our tousle is interesting unbearable to offer something a little variegated for those that are a little increasingly ‘into’ their coffee.
The way that we select beans for our Northern Espresso tousle ways that we have a little room to manoeuvre in terms of coffee stone selection. However, for a resulting tideway that ways each cup is as succulent as the last, there are unrepealable things that we unchangingly alimony in mind and unrepealable criteria we aim to meet with every batch.
Here’s what we squint for in our espresso:
- Sweetness
- Bright acidity
- Balanced and well-rounded
- Complex and not one-dimensional
- Interesting and with plenty of character
When combined with milk, we want our coffee to:
- Cut through the milk
- Be easy drinking and smooth
- Have its venom well-turned with the milk
For our Northern Espresso, we usually tousle two variegated coffees. The first is the base, which creates the foundation of the blend. This would normally be something well-turned with sweet, chocolate tasting notes. The second component of the tousle consists of something a bit increasingly interesting, with brighter, fruitier tasting notes.
The harvesting process
When we import coffee beans, they’ve once been through a fairly long journey since they were first planted. Coffee seeds are usually planted in large, shaded areas during a wet season, so that the surrounding soil remains moist. A newly planted coffee tree can take up to four years to withstand fruit. The fruit is referred to as a coffee cherry and turns a deep red shade when it’s ripe.
Once the cherries are ripe, they are picked and processed. Processing can take place in a couple of variegated ways, but ultimately the process dries the cherry and separates the fleshy fruit from the stone coffee itself.
How we segregate our coffee beans
As coffee is technically a fruit, the availability of it depends largely on the season. Luckily, coffee farms wideness the world have variegated harvest times, and many produce a second, smaller harvest within the same year. This ways we’re worldly-wise to source coffee beans for Northern Espresso all year around.
To segregate the coffee beans we buy that sooner go into our signature blend, we routinely order samples from our preferred coffee importers. We then cup (or taste) them, withal with everyone in the team. Samples are then chosen for Northern Espresso based on their flavour profile. Our coffee samples go through variegated rounds of cupping in order to find the weightier pairing of two coffees for the blend.
It’s important for us when ownership coffee to be worldly-wise to trace it when to the source, so we squint for a upper level of transparency with our importers. The increasingly information we can get on the source of our coffee, the better. Often speaking, the increasingly traceable a coffee is the largest the endangerment that it is a high-quality product and that it was traded at a sustainable price. This traceability moreover provides key information for us that helps us decide how to tideway the roasting and the brewing – ultimately resulting in a largest cup of coffee for our customers.
The roasting process
After we’ve sourced our beans, they victorious to The Barista HQ untried and unroasted, ready to enter the roasting stage. Each coffee has its own roast profile which will be ripened through trial roasts, as well as the team’s prior wits and knowledge. Our coffee beans are roasted in our micro roaster at virtually 180°C to 200°C and will often take virtually 8 to 10 minutes for the perfect roast.
Once our coffee beans have been freshly roasted, we rest them for virtually 10 days to let them reach their optimum flavour. Then, the tousle is packed up ready to join us at events, conferences and exhibitions virtually the country (and beyond!).
We hope you enjoyed finding out a little increasingly well-nigh how we create our signature blend. If you’ve got an event coming up and want to make a lasting impression, let’s talk. We can whip up coffee, as well as smoothies and juices, for your exhibitions, launches, conferences and more.
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