This is a blog about speciality coffee and the happenings in a British micro-roastery. As a self-confessed coffee geek, I moved from the sunny shores of East Kent to the green pastures of Herefordshire in 2006 to pursue a career as a coffee roaster. I’m actually trained as a sound engineer and music production/technology kinda guy, though six years of college and university took the fun out of it a little. I’m still writing and producing my own stuff, though I do occasionally miss the studio…


4 Responses to “About”

  1. Just curious – you, the Lincoln Imperial Tea Co., and Crazy Sisters coffee roasters in Indiana, USA are the only ones I know who refer to Guatemalan Black Bull coffee. From what I can tell, it is a coincidence that you all use the same name, since the guy at Crazy Sisters recalls coining it. What’s the history of the name of the bean in your case? Thanks

  2. The only Black Bull I’ve encountered thus far is the Guatemalan Black Bull, which is a maragogype varietal. It is a blend of several farms’ maragogype production and branded with that name. Try a google search, or look at the Coffeehunter website. I’m just reporting on the coffee, no coining of names! Hope that helps?

  3. Is there anyway you can do a comparison b/t a French Press (Bodum, Bonjour, or whatever) vs. the Aeropress? I’m deciding b/t the two. Also, since you’re a coffee expert, is there any truth to french press coffee increasing your cholesterol since the coffee isn’t filtered, thus allowing certain oils to be in your coffee? Thanks.

  4. Well, the Aeropress is much more flexible – you can create a variety of different tasting brews – from a short, intensely rich espresso style drink to longer, more filter-style brews, and anything in between. It extracts under pressure – similar to espresso extraction, so you are actually getting more coffee soluble in the liquid.

    Despite this, however, i find french press/cafetire to be an invaluable tool – though it can be very easy to get wrong any run the coffee – under or over extracting and completly missing the best bits of that particular bean. Plus you have to get the grind-to-dose-to-water-to-brew time correct!. In comparison, the Aeropress is fairly fool proof – it would be pretty hard to make a bad tasting drink with it.

    I’m certainly not a coffee expert, but I’m aware of some of the studies conducted, with regard to LDL cholesterol in unfiltered coffee. I think that while some of the studies showed some signs that the two are linked, other studies indicated contradictory results. I therefore feel that whilst there is no conclusive evidence for either case, we should carry on enjoying the drink.

    I suspect the benfits of consuming liquid such as coffee, or tea in the fight against dehydration outweigh minor negative effects related to a rise in cholesterol.

    I sincerely believe that everything in moderation is the key.

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