1. What are we doing here?

Well, in short, this is going to be where I review UK coffee roasters and their coffees.

Since I went to a tea/coffee/chocolate event called PullBrewMelt a couple of years ago, I have become a lot more picky about the things I drink.

In fact, you might even call me something of a coffee snob.

Though, as the name of the site would suggest, I still think of myself as something of a proto-coffee-snob.  My milk steaming skills are somewhat hit and miss, and I don’t have a super expensive machine, though I do own (at last count) six different machines for brewing different kinds of coffees.

Hopefully my relative newcomer level of skills won’t invalidate my thoughts on the quality of the coffees I’m talking about but then that’s the point of this blog.  There’s a hundred and one sites out there for people who are “in the know”, who know their honey-washed coffees from their dry-processed and their pour overs from their syphons, who will talk for hours on end about the specifics of coffees.

This blog is going to be pitched at the people just setting out and dipping their toes into this world, the folks who might need a bit of a helping hand in deciding what it is they like and where they should spend their money.  There’s a dizzying array of options out there, so I’m going to try and do my bit by working my way through as many UK (and occasionally overseas) roasters as I can.

I’m going to talk about the website design, the ordering process (and any issues I encounter), the packaging of the coffee, and finally I’ll talk about the actual coffee itself, what I think of it and what machines I think it will suit in the hope that this will help people to find something that will suit their budgets and their tastes.

I really do hope there’s some of you out there who find this blog useful and if you do then please drop me a comment and let me know!

2 thoughts on “1. What are we doing here?

    • Honestly, no. I’m not really a fan of them. There’s no comparison between the freeze-dried granules out a jar and a fresh-ground and brewed espresso. There’s not even really a great deal you can say about the different brands are they’re all much of a muchness these days. (Though back in the day I WAS rather a fan of Carte Noire!)


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