At Bean & Bud we are as passionate about tea as we are about great coffee. We always feature the very best selection of fine loose-leaf teas, including black, green, white and oolong teas as well as a rare vintage puerh. In the next few weeks we will be revamping our tea menu, replacing some of the teas that have been on the menu since the beginning, and taking the opportunity to bring you some really excellent and unusual teas.
We will be running another tea talk and tasting event to coincide with the relaunch of the tea menu, you will have chance to learn a bit more about tea picking and processing, as well as being introduced to the new teas and having the opportunity to be the first to taste the new teas!
Do get in touch via email, twitter or facebook if you would like to be involved in the tea event!
Different varieties of tea
If you usually drink your coffee black, we have lots of options for you to try as an alternative to the Long Black or Americano. First, a tangent: what’s the difference between an Americano and a Long Black?! An Americano is an espresso shot topped off with hot water, so the shot can be scalded and the crema disturbed. A Long Black is made by gently pouring the shot over water that has been sitting in the cup for a couple of minutes, thereby preserving the crema and the taste of the coffee. However, because this method still disperses some of the oils that form on the espresso shot, a long black can still taste slightly bitter. Enter the slow brew methods, which finely and individually filter the coffee in a number of ways.
At Bean & Bud we offer 3 slow brew methods: Chemex, V60 Pourover and Aeropress. A Chemex is a specially designed hourglass shaped glass vessel in which the coffee is extracted through a thick paper filter, producing a clear, clean flavour. The V60 is a cone shaped vessel, the coffee is again extracted through a paper filter and produces a slightly more full-bodied flavour. The Aeropress uses gentle air pressure to extract the coffee through a very fine filter. All these methods produce a very clean, bright flavoured coffee with no bitterness and no sediment. As always, at Bean & Bud we weigh both the dry coffee going into the process and the wet coffee output as well as meticulously timing the extraction, so you get the very best cup of coffee every time.
Why not try one of these methods for your black coffee next time!
Chinese New Year is one of the most widely celebrated occasions in the world. From tomorrow we move into the Year of the Horse. We will be celebrating with fortune cookies, competitions and of course, lots of Chinese teas! We offer 13 speciality Chinese teas all the year round. However, if you order a pot of Chinese tea on Friday 31 January or Saturday 1 February you will receive a fortune cookie with good fortune for the forthcoming year. We also sell our wonderful teas for you to take away and make at home, or for the perfect gift. So see you then!
Gong xi fa cai!
We joined a great crowd of other coffee peeps yesterday evening at North Star Roasters for a latte art throwdown. For those unfamiliar with the concept, this is a competition to see who can produce the most attractive latte art pattern – under pressure and in front of an audience! Compered by Ellis from North Star with judges Carl from Laynes Espresso, Adam from Opposite and Krag from North Star, 20 hopeful and nervous baristi went head-to-head in a knockout competition to draw the best rosettas and tulips using only perfectly textured milk.
Bean & Bud did really well at the competition! Ruth Z got through to second round, and our quiet and cool star Lenka went all the way to the final, where she finished in second place. Well done to them, they really did us proud! Thanks to Krag and Ellis at North Star for organising such a brilliant evening. It’s good to have a chance to meet other coffee folk, we all work so hard it’s great to meet and chat with others at such a great social gathering.
Yesterday evening saw us gathered for our fourth cupping event led by Riley and Hols from Falcon Speciality Coffee. After a brief run through different varietals and processes, Riley introduced us to the five coffees we would be cupping: Brazil Fazenda Ouro Verde Natural Acaia, Rwanda Karengera Cyivugiza, Kenya Gatomboya AB, Peru Churupampa and unusually, El Salvador Finca Bosque Lya Decaf. This was the first time we had cupped a decaffeinated coffee and Riley explained the difference between the 3 main decaffeinating processes. He also explained the cupping process itself ‘involving no manners at all’ – ie lots of slurping!
The actual cupping part of the evening served to break down everyone’s reserve and soon we were buzzing with enthusiasm. As ever the East Africans proved to be really popular, which is great as the Rwanda will be featured on our coffee menu from this week!
Do get in touch if you’d like to attend a future cupping event.