Go on, take the Londinium challenge! Buy some Jamaican Blue Mountain (JBM) at Fortnum & Mason and compare it with ours. If ours doesn’t come out on top we will refund you in full. Notice the foaming when the hot water hits the grounds? That is a key indicator of freshness. In our view JBM isn’t really at its best when prepared by the espresso process, but we have clients who beg to differ so we have optimised the roast so it performs as well as can be expected in the espresso process. If you want to experience JBM at its best prepare it with one of our Swissgold filters & sit back to enjoy what is the most perfectly balanced coffee in the world.
I was somewhat disappointed with JBM when I first tried it as I expected it to taste completely different to any other coffee. Then I realised that isn’t what JBM is all about. Sure there are coffees that are more acidic, sweeter, fuller bodied, and so on. What makes JBM famous is the encapsulation of a perfect balance of all those elements and more, in a single origin. If you consider it in this light I think you will be very impressed.
The KF4 Swissgold filter, which is designed to replace the paper filter in automatic drip coffee machines, is now in stock. Transform the quality of the coffee that you serve to your clients by acquiring one of these affordable permanent filters (no more frantic trips to the shop just before that important meeting to get some more paper filters! – we’ve all been there). Remember though that even a Swissgold filter will not cause delicious coffee to flow from a dirty machine!
We have had our Olympia Cremina 2002 espresso machine since January 2005 & have nothing but praise to heap upon it. Yes, it takes a while to master the manual lever machine, but the rewards when they come, will compensate you ten-fold. The funny thing is these machines are priced at about the same level as other ‘top-end’ domestic machines. The difference is the Olympia machines have been built since 1928 and they haven’t succumb to the desires of the cost accountants to strip every ounce of quality out so they just last till the end of the warranty period. On no, not these babies. They represent one of the few remaining products on the planet that are still made the way they were 80 years ago when they started. Don’t just take our word for it; if you scan the web you will find people who have Olympia espresso machines that are still in active service after 30 years or more of regular use, save for replacing the seals every 3 years or so, which all machines demand. And with a manual lever machine there is no electric pump to replace, and no unpleasant noise that all vibrating electric pumps create. Furthermore the machine is very compact, which is critical in most London kitchens where space is at a premium. Use a bottled water with a low dry residue value, and you can look forward to never having to descale your machines – we have never had to in 3 years & there is no trace of limescale on the machine. Finally you will find that the Olympia machines extract subtle nuances from the coffee that few other machines will ever achieve. Yes, the price is high, but we still consider these machines represent value for money. Buy once, buy right. Made in Switzerland near the Italian border & built from heavy chromed bronze & stainless steel & machine screws. If you are considering purchasing one of these machines and have questions, feel free to give us a call.
This week we launch Londinium ‘five stars’, the 5 bag selection of 5 different coffees at a 20% discount. We have also repositioned our starter pack at Â£50, rather than Â£100, by swapping out the Isomac grinder for a Krups grinder making the world of fine coffee more accessible than ever before. If you have any coffee questions, please ask.
Londinium Espresso is pleased to announce the arrival of another exclusive single estate coffee into stock this morning, Brazilian Yellow Bourbon from Rainha Farm estate. It is no secret that we have been disappointed by many Brazilian coffees in the past, so we have gone for the best. The good news is this coffee produces a rich chocolate toned Swissgold filter cup which we were impressed with. But the biggest surprise was yet to come. We made an espresso and we found it stunning. We are currently of the view that it might usurp the No.15 roast as our premier espresso roast – what next! The No.15 still holds its crown as the smoothest & creamiest espresso, but this yellow bourbon will appeal to those who like their espresso to have more weight in the cup, a fuller flavour, whilst not displaying low levels of acidity. We expect this coffee to be a Londinium favourite for a long time.
Londinium Espresso are pleased to announce that they have received their awaited shipment of single estate coffee (Blawan), from the island of Java. We took a guess as to how dark we should roast this legendary coffee & I’m ashamed to say we blew it. Burnt notes were detectable. Arrgh! We have roasted a fresh batch today which we will rest overnight & try tomorrow, or perhaps Sunday. We have high expectations for this famous, classic coffee.
Jamaican Blue Mountain No.1 (the highest grade), from the Flamstead Estate has just been booked into stock. Order yours while stocks last.
If you are contemplating the move to buying whole beans, but do not wish to spend too much on a grinder then the Krups GVX2 might be exactly what you are looking for. No, it is not suitable for espresso as it will not grind the coffee to a uniform size, which will become more noticeable as the burrs wear and become blunt. The container that holds the ground coffee is also susceptible to static charge which will cause the coffee grinds to stick to it. From time to time the beans will also fail to drop down into the grinder, causing it to spin freely at very high speed. But if you do not need to make espresso, and say team it with the Swissgold filter you will still be able to enjoy exquisite Londinium coffee for a very modest outlay. This grinder is sold at John Lewis for Â£40 last time we checked, and is also available online at Amazon & elsewhere at even lower prices.
This list needs to be refined, but it provides us with a starting point. What is important in cupping coffee is that the accepted adjectives are used. I am not sure I agree with all of the comments that follow each adjective, but we can edit those in due course. For example, there are various characteristics listed below that are said not to be ‘undesirable’, yet I personally detest them in my coffee. As long as you use the accepted adjectives, I think whether or not a certain characteristic is ‘desirable’ is highly subjective, and largely a matter to be determined by you, the cupper.