Our Coffee

We are always striving to source the best and most interesting coffees we can.

Two of the most important parts of sourcing our coffee are transparency and education.

We want to be able to tell our customers exactly where our coffee is from and why they taste the way they do.

This way we can ensure that people at every stage of the coffee process are getting a good deal, from the dedicated people hand picking the coffee cherries, to the person enjoying the expertly-prepared coffee.

Just like any other crop, coffee is seasonal, so we are always trying to select coffees that are at their best.

Doing this involves a lot of research and experimentation so we can ensure that our coffee is of the highest standard possible.

To see which coffees are available at the moment, visit the shop.


The first two sacks of green coffee bought in 2013

Certification
& Ethical trading

At The Coffee Officina we are absolutely committed to ensuring all of our coffee is provided ethically, from field to cup. We work closely with a range of ethical importers who deal directly with coffee farmers at origins all over the world.

Their focus is to build lasting relationships, which means paying a price that provides a sustainable standard of living. The majority of these coffees are purchased at a fixed rate that is higher than the fair trade minimum.

If you would like to find out more information about how we work to make sure our coffee is ethical and sustainable, feel free to contact us at info@thecoffeeofficina.com

Harvesting & Processing

Before the coffee reaches us, there are many different stages it must go through until it can be roasted. The harvesting and processing of coffee is a long and laborious task, which takes a lot of care and attention. Here is a bit more information on coffees journey from seed to raw green coffee, ready to be roasted.

Picking

Picking the coffee cherries is the first part of the harvesting process. There are two different ways of picking coffee cherries:

Strip picking

Strip picking means that all coffee cherries are picked from the tree at the same time regardless of maturity level.

Sometimes this is done with large machinery.

This method is a lot quicker and easier, but there is a higher risk of unripe and defective coffee being taken to the next level of processing. This method is mostly used on large coffee plantations.

Hand picking

Depending on the variety, it can take up to 4 years until planted coffee trees begin to bear fruit.

It is critical to pick the cherries when they are ripe.

Picking coffee before it reaches full maturity will result in slightly sour and undesirable flavours.

As not all cherries will ripen at the same time, pickers must keep coming back to the tree to pick the cherries at the right maturity levels.

Despite the extra cost and time, we know that the care and attention paid by our expert pickers leads to superior coffee, which offers a more sophisticated and refined flavour.

Natural / dry process

The natural process is used more often in countries where water is not readily available and is the oldest and traditional way to process the coffee cherries.

After the coffee cherries have been harvested, they are spread out in the sun to dry on large patios or raised drying beds.

The cherries are turned occasionally to ensure even drying.

When the coffee is fully dried, it is rested inside the fruit and then peeled (hulled) to remove all parchment and husk that covers the beans.

After this, the beans are ready for shipment.

With the natural process, it is hard to ensure all coffee dries at the same rate.

Due to this, there is higher risk of inconsistency.

Generally, naturally processed coffees will have lower acidity and a heavier body.

The fruit drying on the beans, plus the sun hitting the them directly, changes the final flavour profile.

Washed / wet process

After being harvested, the coffee cherries are brought to a processing mill, where they are soaked in water.

The unripe or overly matured cherries immediately float and they are prevented from getting to the next stage of the process. This eliminates a lot of the defective cherries.

The ripe cherries will then be put into a de-pulping machine, which separates the cherries from the beans.

At this point, the beans are still covered in their parchment and fruit mucilage.

It is important to get rid of any mucilage. To do this, the beans are fermented in fermentation tanks for 24-36 hours, until the mucilage can be easily washed off.

When the beans are clean, they are taken in their parchments to dry under the sun.

This method preserves more acidity than the natural process and produces more consistency in the final flavour profile.

However, the washed process is a lot more complicated. It consumes more water and there is a higher margin of error.

Pulp natural process

The pulp natural process is similar to the washed process in that the cherries are brought to the processing mill and de-pulped in a pulping machine.

After this, the de-pulped coffee then skips the fermentation process and is taken straight out to dry in the sun with the parchment and mucilage still intact.

The drying of coffee processed in this way is very delicate.

The beans must be turned and raked very often to avoid fermentation and rot.

During this process, the mucilage dries into the bean affecting the final flavour profile of the coffee. This process can also be referred to as ‘semi washed’.

Pulp natural coffees can have more body and lower acidity than the washed process.

They are generally cleaner and more uniform than natural processed coffee.

Brewing Methods

A few simple methods to help you brew coffee at home.
We suggest to grind the coffee just before brewing.

Aeropress

The Aeropress may look like complicated brewing equipment, but it’s actually an easy and fun way of making coffee at home. We think that using a single origin coffee works great with this method.

Things you need:

  • Aeropress
  • Paper Filter
  • 14 grams of coffee
  • Grinder
  • 220 grams of filtered water
  • Stirrer
  • Scales
  • Timer

Recipe:

1. Connect the 2 parts of the Aeropress and extend to full length, then stand upside down (inverted).

2. Place the paper filter inside the black cap and rinse with water to get rid of any residual paper taste.

3. Grind your coffee quite course, n°5 and add to Aeropress.

4. Boil your filtered water. Then pour 220grams onto the coffee quickly, trying to wet all grinds.

5. Give the mixture a good stir.

6. After 1.5 minutes, tightly screw on the black cap with the filter inside.

7. Flip Aeropress over and place on top of your mug.

8. Plunge the top part of the Aeropress for approx. 30 seconds until all the water has passed through the filter.

9. Take Aeropress off the mug, screw off the filter cap, pop out the coffee puck and rinse.

Moka pot/stove top

This is one of our favourite methods. If you want strong, tasty and full bodied coffee, then this is the brewing method for you. We recommend using our Fiori espresso blend in the Moka Pot because of its smooth body and full flavour.

Things you need:

  • Moka Pot
  • Coffee
  • Grinder
  • Filtered water
  • Electric or gas hob

Recipe:

1. Unscrew your Moka Pot and pour your filtered water into the bottom part, up to the safety valve.

2. Grind your coffee slightly courser than espresso, n°3.

3. Insert the filter basket inside the bottom part of the Moka Pot.

4. Evenly spread your coffee in the filter basket. We like to slightly compress the coffee.

5. Screw on the top part of the Moka Pot, not too tight.

6. Place the Moka Pot onto a medium heat.

7. After a couple of minutes keep checking the Moka Pot. You should begin to see coffee trickling out from the centre.

8. When the Moka pot is almost full, take it off the heat.

9. Wait until there is no more coffee coming out in the top chamber, then serve.

Cafetiere/french press

Probably the most popular way of brewing coffee in the UK. A really good option for sharing coffee.

Things you need:

  • Cafetiere
  • Approx 7 grams of coffee per 100 grams of water
  • Grinder
  • Filtered water
  • Scales
  • Spoon
  • Timer

Recipe:

1. Measure the appropriate amount of coffee and grind at a very course setting, n°7.

2. Preheat your cafetiere with boiling water.

3. After pouring away the water used to preheat, add your coffee into the cafetiere, then pour on your water making sure you saturate all the grinds.

4. Once you have added all the water, give it a stir then let the coffee brew for around 4 minutes.

5. After 4 minutes, scoop out as much of the grinds as possible. This will make it easier to plunge, and also help reduce the amount of grinds in your cup.

6. Plunge the filter all the way to the bottom, then serve.

Pour over

Pour overs are an easy and convenient way of making coffee at home. We recommend using high quality single origin beans to highlight their unique flavour characteristics.

Things you need:

  • Filter cone
  • Paper filters
  • Approx 15 grams of coffee
  • Grinder
  • Pouring kettle
  • 230 grams of filtered water
  • Scales
  • Timer

Recipe:

1. Place the paper filter inside the cone and rinse with boiling water to get rid of any residual paper taste.

2. Grind your coffee medium to fine, n°4.

3. Add 15 grams of coffee to your rinsed paper filter and make sure that it’s evenly spread.

4. Place the cone with the filter on top of your mug, then place everything on your scale and tare.

5. Pour around 50-60 grams of boiled water slowly onto the coffee until all the coffee is saturated.

6. After about 10-15 seconds, slowly pour in the rest of the water in a small circular motion, making sure you don’t pour over the side of the paper filter.

7. After around 1.5 minutes, you should have poured all 230 grams of water onto the coffee. Wait for the water to completely drip through, then remove the cone and filter.

Grind Settings

There are many different ways to brew coffee and each method requires a different grind size. We suggest to use a burr grinder instead of a blade grinder. This way, you get a more uniform grind resulting in a more balanced flavour.
1

Turkish Cofee

This is the finest grind, used for a Turkish Ibrik coffee maker.

2

Espresso

A very fine grind provides the right resistance to the water, which is forced through the coffee and creates a rich crema for the espresso.

3

Moka Pot

The grind for a Moka Pot needs to be coarser than espresso.  If the grind is too fine, the coffee will struggle to extract resulting in a very bitter and strong taste.

4

Pourover

A medium to fine grind is best for pour over. If your brew is too weak, try a finer grind. If the water doesn’t drip through the coffee, make the grind coarser.

5

Aeropress

We think the grind for Aeropress should be coarser than pour over. If it is hard to plunge, make the grind slightly coarser.

6

Cupping

This is a formal way of tasting and discerning the quality of coffee. A medium to coarse grind is needed.

7

Cafetiere/
French press

A very coarse grind is required for this method. If the grind is too fine, the coffee will taste  bitter and also make it harder to plunge the filter.

Our Packaging

Have you ever wondered what all the information
on speciality coffee bags means?
Here is an annotated diagram explaining each point.

For Your Business

At The Coffee Officina, we always love working with people that share the same commitment and passion for quality as us.

We work closely with all of our wholesale clients to ensure the highest standard of coffee possible.

We would like to support you and your business by offering you fresh and seasonal, hand roasted coffee.

We can also help with:

  • Barista training and coffee knowledge classes, which can be held at our roastery or at your premises.
  • Assistance with purchasing quality coffee equipment.
  • Cafe consultancy and advise on bar layout to get the most out of the space you have.
  • Coffee menus, tailored to you and your demographic.
  • Bespoke espresso blends.

Whether you are opening a new Cafè, looking to improve the standard of your coffee offering or want to stock retail bags for your shop, we would love to help.

We really are dedicated to raising the standard of coffee in your business.

Please do not hesitate to contact us at info@thecoffeeofficina.com if you are interested in working with us or just fancy a chat about coffee.

Shop

Welcome to our webshop where you can
find our current selection of coffees.

View flavour chart

Fiori
Espresso

Espresso
Blend

Bag Size Options

Dark chocolate and cherry aroma. Stewed apricots and peaches. Delicate floral undertones.

A selected blend of seasonal coffees from some of our favourite regions of South and Central America and East Africa,  roasted for espresso to bring out a full and smooth body with rounded edges.

View flavour chart

KOCHERE
Ethiopia

Single Origin

Bag Size
Options

An incredibly fruity aroma. Stewed stone fruit with a hint of citrus. Delicate peach tea acidity.

View flavour chart

Capucas Co-operative
Honduras

Swiss Water Decaf

Bag Size
Options

Sweet walnut aroma. Rounded body with hints of maple syrup. Bright and delicate acidity.

View flavour chart

Kiangoi AB
Kenya

Single Origin

Bag Size
Options

Honey & almond aroma. Blackberry notes with a hint of caramel. Bright lemon acidity.

View flavour chart

Fiori Espresso

Espresso Blend

Our seasonal blend consists of:

35% Brazil – Fazenda Pantano - Pulp Natural: A very balanced Brazilian offering great sweetness to the blend and adding chocolate and hazelnut flavours.

15% El Salvador – Finca Buenos Aires – Washed: Another coffee that complements the rich body of our espresso blend. It adds a mild cherry like bitterness reminiscent of an italian espresso.

50% Costa Rica – Hermosa – Honey Process: This honey processed Costa Rican adds lots of sweetness with subtle fruit and floral notes.

When we created this blend we were inspired by the Italian way of drinking coffee. We wanted to create an espresso blend that reminded us of a traditional Italian espresso, but with a more contemporary taste.

The Fiori Espresso is a medium roast. We have tried to keep the full and rich texture of an Italian espresso but with all the delicate, floral notes of a lighter roast.

KOCHERE Ethiopia

Single Origin

Region – Yirgacheffe Gedeo zone
Farm – Small holders
Varietal – Heirloom varietals
Altitude – 1900-2250 masl
Proc. Method – Natural process and dried on raised beds

Kochere is southwest of the town of Yirgacheffe in Ethiopia and near a little village of Ch’elelek’tu in the Gedeo zone.

Coffee from Ethiopia always excites us and this coffee is no exception. We chose the Kochere because of its amazingly fruity and tea like qualities.

It is processed in the traditional and natural way of drying the harvested cherries in the African sun.

We would highly recommend the Kochere if you’re looking for something with unique flavour characteristics.

Capucas Co-operative Honduras

Swiss Water Decaf

Region – Aldea Capucas
Farm – Capucas Co-operative
Varietal – Caturra & Catuai
Altitude – 1200-1500 masl
Proc. Method – Washed
Certification – Fairtrade organic

The Capucas Cooperative is in the Copan region of eastern Honduras, which grows and exports speciality grade coffee for the European and United States markets.

This particular single origin still holds great flavour even after the decaffeination process and this is one of the reasons why we chose it.

The Swiss Water decaffeination process is 100% chemical free. The green beans are washed and soaked in water to slowly release the caffeine.

Take a look at the Swiss Water Decaffeinated Coffee Company website for more details on the process.

Kiangoi AB Kenya

Region – Ngairiama, Gichugu division
Farm – Small holders of Rungeto FCS
Varietal – SL28, SL34 an Ruiru 11
Altitude – 1700-1900 masl
Proc. Method – Washed & sun-dried on raised beds

Situated on the equator on Africa’s east coast, Kenya has been described as “the cradle of humanity”. The Kiangoi factory is located in Ngairiama in the Gichugu division of Kirinyaga district.

The coffee is grown on farms at high altitudes with rich and fertile volcanic soils, which is key to the unique flavours that can be found in the coffee.

We chose this particular Kenyan because of its complex flavour characteristics.
We love its bright and crisp lemon acidity.

Flavour Charts

Fiori Espresso

KOCHERE Ethiopia

Capucas Co-operative Honduras

Kiangoi AB Kenya

Design Officina

We are currently working to expand our product range. Inspired by coffee and designed in-house.

COMING SOON!!

Our Story

The Coffee Officina was founded in 2013 by Marcella Fiori and Rory Lloyd.

“We were both working and living in London when we decided to take up this new adventure and start our own business. We wanted to merge our two passions, coffee and design, into one concept.

The Coffee Officina is a small workshop and a laboratory where we experiment and find the best coffee to roast, brew and supply.

We hand roast small batches of seasonal and ethically sourced coffee.

Our process starts with researching and choosing a particular coffee.

By adjusting our roast profile to the type of coffee bean, we are able to bring out the best flavours and aromas of each varietal, processing method and origin. Then we brew and taste the coffee until we are satisfied.

We believe that high quality coffee and well considered design can work together to deliver a great experience through sensory experimentation and visual impact.

Our ambition is to inspire and educate people on the world of coffee and make the process more transparent for everyone.

Our products are influenced by our travels, our cultural backgrounds, the passionate people we work with, and diverse styles and flavours of the coffee beans we supply.

We love what we do and we want to share it with everybody.

Drinking great coffee can be a rewarding and exciting experience, not just a commodity.”

Roasting

Roasting is one of the most important parts of our process.

So much work has already gone into the coffee beans we have selected, so it is our job to show off the unique flavours that are locked inside the green coffee.

We hand roast our coffee in a 10kg drum roaster to develop the flavours slowly over a period of 12-14 minutes.

We believe that every type of coffee needs to be treated differently in the roaster, so that’s why we need to adjust our roast profile accordingly.

We constantly check the colour, temperature and aroma of the coffee so we can have as much control as possible throughout the roast process.

We forensically document each roast, from temperatures to roasting times.

This intense process means that we are able to make sure we develop roasted beans which offer the best flavours and aromas depending on the varietal, processing method and origin.

We hope that our dedication and passion for roasting comes across in how our coffees taste.

News

The Telegraph recommends The Coffee Officina!
11th August 2014

We are very excited to see The Coffee Officina featured in
The Telegraph Magazine.

Carolyn Hart recommends our coffees!

The New Crop of Kochere has arrived!
5th August 2014

An incredibly fruity aroma.
Stewed stone fruit with a hint of citrus.
Delicate peach tea acidity.

New Single Origin available
18th June 2014

We have selected a new fresh crop coffee from Kenya.

Honey & almond aroma.
Blackberry notes with a hint of caramel.
Bright lemon acidity.

Great Western Cafè
15th May 2014

We are thrilled to be supplying our coffee to the Great Western Cafè in West London.

We hope the coffee will fuel the creative minds of Great Western Studios.

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