Surrey Hills had a legitimate claim to be first speciality coffee shop in my home town of Guildford when it opened on Chapel Street in 2016. That shop is no more, Surrey Hills moving in the summer of 2018 to a much larger space a few streets over on Jeffries Passage. Since then, Surrey Hills has gone from strength to strength, including opening a second outlet in London Square.
When Surrey Hills moved into Jeffries Passage, it initially only occupied the downstairs, although even this was far bigger than the Chapel Street original. However, there is a bonus upstairs area which close to doubles the available space and which has been open for some time now. I popped in at the start of April to check it out before leaving on my latest trip. I also caught up with the latest developments in Surrey Hills’ on-going desire to reduce waste.
Welcome to the second of my detailed write-ups of the 2019 London Coffee Festival, which took place three weeks ago at the Old Truman Brewery. Last week I wrote about the coffee, while this week my focus turns to the kit, those various bits and pieces of coffee-related equipment which you always find at the London Coffee Festival. You can find details about the festival itself in my Festival Round-up, published two weeks ago.
The London Coffee Festival has always seen more than its fair share of coffee-related equipment, with many manufacturers choosing to launch their latest products at the festival. This includes a lot of professional equipment, including the latest espresso machines, which, although interesting, are, sadly out of my price range. I’d also need a bigger kitchen!
Since I had limited time this year, only attending for two days, I focused on the home user, further narrowing my focus to some familiar names who were launching new versions of their products, along with some interesting new products from a company I’d not heard of before. This covered a wide range, from the simplicity of a manual grinder all the way up to an (almost fully) automated espresso machine.
G & B Coffee, short for Glanville and Babinski Coffee, after founders Kyle Glanville and Charles Babinski, a pair of United States Barista Champions, opened in 2013. Located in the Grand Central Market, it brings top quality coffee right into the heart of downtown Los Angeles. The market, crammed full of food stalls, bars and several fruit and veg stalls, is worth a visit in its own right (I ate there twice), but for me, G & B Coffee is the highlight.
A large, standalone island counter at the top end of the market, you can sit where you like (or stand at the bar at the back) and one of the baristas will come to take your order. There are two choices on espresso and two more on filter, backed-up with a selection of signature drinks and a range of teas. If you are hungry, you have a wide range of food to choose from in the market, while G & B has waffles, granola and a range of cakes and pastries.
Welcome to the first of my detailed write-ups of the 2019 London Coffee Festival, which took place two weeks ago at the Old Truman Brewery. The focus of today’s write-up is the coffee itself, which I normally leave until last. However, since I’m travelling at the moment, I’m writing this one first, leaving the more detailed write-ups until later. These will include topics such as equipment and coffee experiences. For details about the festival itself, try my Festival Round-up, which I published last week.
This was my seventh London Coffee Festival and while I was more focused on the coffee in previous years, recently my interest has moved to other areas. This is partly because there’s only so much coffee I can drink in a few days and partly because my coffee knowledge has expanded over the years. Whereas I would, in years past, want to try as much coffee as possible, these days I’m more interested in chatting with the roasters!
That said, there was some interesting coffee to be had this year, from roasters both old and new. There were also two standouts, one featuring coffee from Yemen, where it all began, and the other an amazing Geisha.
Coffee@33 is one of Brighton’s hidden gems, a stone’s throw away from the station at No. 33, Trafalgar Street. I was originally put onto it Horsham Coffee Roaster back in 2013, not long after Coffee@33 had started using Horsham as a second roaster alongside Monmouth. Back then, Coffee@33 was so under the radar that it didn’t even have its name outside, but despite that potential drawback, it already had a fiercely loyal following.
Fast-forward five years and a rare excursion to Brighton, I finally managed to revisit Coffee@33, where I ran into Taras, who, along with his business partner, owns Coffee@33. In many ways, little had changed, with the coffee shop being instantly recognisable from my visit of five years ago. On the other hand, quite a lot has changed. There’s new equipment behind the counter, in the shape of a cutting-edge Mavam modular espresso system. Perhaps more importantly, Coffee@33 now roasts all its own coffee and has recently moved to using a new, modern Loring coffee roaster.
Last weekend saw the 2019 London Coffee Festival return to the Old Truman Brewer. As usual, I was there, for my seventh festival, although this year, due to other commitments, I limited my attendance to just two days, rather than my usual three or all four. Although that meant I didn’t see as much as in previous years, I found that I was more focused on what I wanted to see and a lot less knackered as a result! I was quite fortune to be able to attend at all, since it was my only free weekend in the country for about 2½ months. The previous weekend I’d arrived back from a month in China, while the following weekend, I flew to New Orleans to start a five-week trip in the USA.
With that in mind, let me present my festival round-up. As in previous years, this is the first in a series of posts on this year’s festival, and is a general round-up, including what differed from last year, what I made of the festival, finishing up with the pluses and minuses. Each subsequent post, to be published over the coming weeks, will cover different aspects of the festival.
A couple of years ago, I wrote about my travelling coffee kit. Back then, I was regularly packing my Aeropress and Travel Press, my Aergrind hand grinder, a set of scales, a metal jug, the occasional kettle and, finally, a decent reusable cup. Fast forward a couple of years, and that’s still the core of my travelling coffee kit, except that recently I’ve added a couple of items to it.
You might think that I already have enough coffee kit and, honestly, I might feel inclined to agree. However, when I first wrote that piece, while travelling a bit for work, much of my travel was for pleasure, often visiting places with great coffee shops, so my travelling coffee kit wasn’t as important.
Since then, as a result of acquiring a gooseneck kettle, I’ve become enamoured with pour-over, something my current kit doesn’t support. I’m also spending far more of my time travelling for work, and I’ve found that I’m missing my pour-over. Therefore, on my most recent trip to China, I decided to do something about it. However, travelling with a V60 and a large pouring kettle (on top of everything else) is impractical, so I needed an alternative.
My first experience of % Arabica in Shanghai wasn’t, in fact, the flagship Shanghai Roastery, but instead came two days earlier at the Xintiandi Plaza shopping mall, rather mirroring my first ever experience of % Arabica at Kyoto’s Fujii Daimaru Department Store. This is the most recent of (for now) four % Arabicas stores in Shanghai, located in the mall’s rather pleasant semi-open basement courtyard. As with all the % Arabica stores that I’ve visited, it’s disposable cups only, so don’t forget to bring your own. This is despite there being a reasonable amount of seating, with two window-bars and a comfortable bench.
Turning to the coffee, the offering’s identical across all % Arabica’s Shanghai branches: house-blend (Brazil and two different Ethiopians) and single-origin, both available as espresso or pour-over (through the Chemex), with a limited selection of pleasingly-small sizes for milk-based drinks (4, 6 and 8oz). And, other than some merchandising and a retail selection of beans, that’s it, although there is a food court in the basement, where you’re welcome to take your coffee.
I want to tackle a subject that is, to some speciality coffee people, anathema. No, not decaf, I did that already. Today, I’m talking about storing coffee, long-term, in the freezer.
There’s a wide consensus on how coffee should be ideally stored: as whole beans, in an airtight container, in a cool, dark place. Never store ground coffee (ie always grind just before you use it) and never store your coffee in the refrigerator. But what about the freezer?
You see, I have a problem. These days, I’m never short of coffee, with people regularly send me things to try. More often than not, though, the bulk of my coffee is given to me at festivals, where I usually return with two or three kg of coffee, many times more than I can drink in a reasonable timescale. Some I will use immediately, some I will give away, but the question is, what to do with the rest?
Since I can’t face letting it go to waste, my solution has been to store it in the freezer, something that’s created a bit of storm on twitter, if the impromptu poll I put up last night is anything to go by…
I set off one murky Sunday evening in Shanghai with the aim of catching a basketball match, but armed with the knowledge that along the way there was a branch of my favourite Shanghai roaster, Little Bean. Located in the lobby of the Century Link Tower 2, it was right above my destination, the Century Link metro station. Sadly, Little Bean appears to be closed at weekends, but while I was looking for Tower 2, I wandered past Tower 1, where, glancing through the window, I saw Mellower Coffee in the lobby.
Mellower Coffee is a local coffee shop/roaster chain, with multiple branches around Shanghai. In this case, there’s a simple counter tucked away in a corner of the lobby, with nine two-person tables providing seating in the lobby itself. The choice of coffee is impressive for somewhere so small, with two blends on espresso and nine single-origins on pour-over through the Chemex, plus various signature drinks and a small selection of pastries. Unsurprisingly, it’s disposable cups only, so don’t forget to bring your own.