Yes. We’re roasting all of our coffees fresh and are taking extra measures to keep our team, customers, and delivery drivers safe.
We’ve seen a surge in orders since lockdown began. To stay on top of this, orders are taking slightly longer than usual to process and will be posted within two working days of order date rather than one.
Yes we are. We’ve sent coffee to the NHS Teams in Milton Keynes, Weston Super Mare, Bristol Southmead and Bath RUH.
If you know any other hospitals who need coffee please do let us know firstname.lastname@example.org
Yes, NHS workers get 20% off any coffee with the code NHS20
All of our retail web shop orders are shipped daily, so they should be with you within 3-5 working days for mainland UK and 1-7 working days for the Channel Islands. We can ship to UK British Forces postcodes up to a weight of 2kg.
To make life nice and easy, we’ve included the shipping costs in the price of our products.
All orders are dispatched via either Royal Mail for smaller orders and a courier for larger orders.
If you have any questions about your order please feel free to get in touch by emailing email@example.com
No. As part of additional safety measures introduced for Covid-19, we are not offering Click & Collect and the Roastery Shop is not open. We hope to reintroduce this later in 2021.
Speciality coffee refers to coffee that is grown and farmed in optimum conditions, harvested with care, processed meticulously and finally, roasted and brewed with a knowledge and understanding that does justice to everyone involved in this process.
Speciality coffee is associated with delicious, well made and ethically sourced coffee. It is often used to refer to coffees that are graded (by qualified taste-testers, or Q Graders) and that score above 80 points (out of 100). However, it is important to note it is not a definitive term, nor a regulated one.
Coffee species can be divided into Arabica and Robusta (almost exclusively). Arabica has less caffeine, but almost twice the amount of lipids and naturally occurring sugars, which means it tastes much better than Robusta. The Arabica plant is far more chemically complex, making it a more exciting product to work with. It is for these reasons that we only buy Arabica coffee.
Our coffee comes from all over the world, from anywhere we find coffee that we think tastes good. Great coffee is typically grown in the tropics, at altitudes of at least 1000m above sea level. We mostly buy coffee from Central & South America and East Africa, and occasionally Indonesia.
These are not buying protocols for us. The Fairtrade model exists to ensure a minimum price guarantee to producers for their coffee. When it was first introduced the model pulled a lot of farmers out of poverty. However, for the coffee farmer that produces exceptional coffee, it is possible to make much better returns for their product than selling through Fairtrade channels. It is also more lucrative for the farmer to take the most direct route to the roaster/importer. Fairtrade coffees will also often be blends from various farms, making the product less traceable. We look to showcase the provenance of each farm we buy from, which is why so many of our coffees are Single Origins.
Organic certification is another tricky subject. Organic is synonymous with better quality produce. However, in the coffee industry, this doesn’t really show the whole picture. Many of the farms we work with are very small, and the expense of Organic certification just isn’t a possibility for them. Most small scale or poorer coffee farms do farm organically anyway out of necessity, they just simply don’t have the funds to certify themselves. On the other hand, some farmers are left with no choice but to use some form of chemical fertilizers or pesticides in order to make a living. Many small farmers also grow other subsistence crops that also rely on pesticides. Of course, this doesn’t mean that we don’t buy Organic coffee. Many of our coffees do carry official certification (namely our ‘Organic Espresso’), however it is not a pre-requisite of our buying policy.
In order to make sure the coffee is of the upmost quality when it reaches you, we roast fresh each week and dispatch via First Class Royal Mail, or next-day courier. We use lined kraft bags with a one-way valve to ensure the coffee can de-gas, but cannot stale. We encourage customers to buy whole bean coffee and grind at home to improve cup quality.
In addition, and a big part of roastery life, are daily cuppings (coffee tastings). They ensure each batch is as good as it can be. Our coffee also comes to us in hessian sacks lined with plastic ‘grain-pro’ bags that give the raw product a longer shelf life too.
We offer our retail customers Home Barista Workshops during the warmer months on a Saturday of each month. These are designed not only as an opportunity to play on commercial espresso machines, but as an introduction to roasting, tasting and brewing by hand. These methods are often much more accessible to the home market. More information can be found here. For information on wholesale, please click here.
Each coffee we buy is carefully roasted to what we think tastes best. We look to caramelise just enough of the natural sugars present in coffee to balance with good acidity, body and mouthfeel. Our roasts can be split into two types:
Our Espresso is designed to be used in an espresso machine (or percolator). This a medium to light roast style that can stand up to milk.
Our Filter roast style is lighter than espresso and is intended to brew with pretty much every other brew method – Cafetiere, Aeropress, Pourover etc. We would also recommend this to be drunk black. Although, it is important to add that everyone has different tastes; it’s always better to find the style that suits your palette.
Use fresh whole beans. Grind just before you want to brew. Rinse your filter, warm your vessel, weigh your coffee and water, set a timer, and leave the coffee to cool a little before drinking. For more specifics on each brew method see our brew guides.
If you are talking fresh beans we would recommend using within two months of roast date. With espresso, you can squeeze out a bit more shelf life than with filter. It is important to remember that espresso coffee is often better when a little older (we call this resting), say a week or so from roast date.
Some of our coffees are nitrogen flushed which keeps them fresher for longer. Nitrogen flushed coffees continue to get sweeter up to six weeks after their roast date and will be fresh and delicious to drink beyond this two month date.
With ground coffee, you begin to lose quality straight away, so get it down your neck as fast as possible.
You can find your coffee’s roast date on the bottom of each bag.
Our 250g bags come with a zip lock to help keep your coffee fresher for longer.
Your subscription starts on the day you place your first order. We will then ship your subscription on a weekly/fortnightly/monthly basis from that date.
Yes. Using your log-in created when you first sign up, you can amend or cancel your subscription (and orders) at any time. If you have any questions at all please feel free to contact us at firstname.lastname@example.org and we will do our best to get back to you as quickly as
Aside from the fact that we have delicious coffee, we also have a training facility filled with the best equipment, right in the heart of our roastery, in Bristol.
Our trainers are experienced in all aspects of the hospitality industry and qualified to deliver the SCA curriculum, are certified UK sensory judges and absolutely love sharing their knowledge about coffee.
We do run Home Barista workshops,usually on the first Saturday of each month (March-October), however any of the Foundation SCA classes can be taken without commercial cafe experience.
No, everyone is welcome to come and learn with us. We’ll just need a few more details from you and you’ll need to pay for the course in advance to secure your place.
No, the foundation classes are designed for people with little or no experience.
Yes you can, if you already have practical cafe experience and have been trained to a reasonable standard. But remember, Intermediate classes assume you have learned everything in the foundation level already. You can view the Foundation curriculum here.
No, and we really wouldn’t recommend trying. Each level up assumes that you have not just learned, but put into practice, everything taught in the previous levels.
Yes, but we would like to meet you first, have a coffee and make sure you are ready to take it on.
The SCA requires that you have successfully completed the Intermediate level in your chosen subject to attempt the Professional level.
Yes, of course. Just send us some details and we can map out a path and work out a financial plan that’s going to suit you.
Unfortunately no, our roasters are all commercial sized and busy roasting delicious coffee all day. They’re just not set up for training groups.
No, but it certainly helps. We like tea too, sometimes.
No, but from Intermediate and above there are discounts on the certification costs if you are. And a whole load of other benefits from joining.
Generally no, we’re so busy during the week even we deserve a weekend off…but we could if there was enough demand to fill a class.
We run lots of courses every month, sometimes they are already fully booked.
If you have a particular date range in mind, let us know and if we can, we will try and fit you in.
That’s up to you, we wouldn’t recommend downing every one you make but tasting a few is essential to learning what’s what.
Lunch is made fresh each day by our local restaurant The Cauldron. It’s super tasty and healthy. They can cater for any dietary requirements you have, just tell us what they are when you book.
Join our exclusive Extract Coffee Club. You'll get special offers and discounts, invites to our roastery events, details of new coffee launches and stories from behind roastery doors. Expect one to two emails a month, never more than one a week and only ever from Extract (third parties are definitely NOT in the club)