Coffee by numbers – a trip to Origin Coffee

‘With the smell of freshly roasted coffee in the air, we knew we were close’ said James Catherall our Bar Manager, who along with the rest bar team recently spent a day with our friends Origin Coffee at their roastery in Helston.

Our bar team recently visited Origin to learn the importance of speciality coffee. Origin make sure all their beans score a solid 86% and above on the SCAA* cupping sheet. The team learnt the importance of this score sheet, which is used as a quality standards benchmark for the speciality coffee trade and rates the roasted coffee beans on acidity, body, aroma and the how the beans hold those flavours.

Beans are key to Origin using the best Arabica coffee grown in some of the best coffee regions in the world Nicaragua, Costa Rica, Ethiopia just to name a few. Hand selected beans are then flown to Cornwall and hand roasted on by their experts in Helston.

Origin have supported and supplied us with their great tasting coffee since we opened in 2004. Finding and roasting the best beans are very important to Origin as well as the ethicality of their product. Every year they visit coffee growing communities not only to source the best beans but also to build direct relationships with the farmers. Once they have sourced the beans they then spend a long time roasting small batches to make sure they obtain their optimum natural flavour. They are also environmentally aware and roast their coffee using an environmentally friendly coffee roaster.

After roasting the team moved to the coffee machines and learnt how ‘brewing by numbers’ is the future as it’s a more accurate way of brewing rather than leaving it to guess work, ensuring the coffee taste it’s best. The magic number combination being 18 grams of ground coffee should produce 36 grams of espresso, Origin recommend a 1:2 ratio on brewing their espresso beans. The team were shortly brewing the best shots of espresso they had ever tasted, which with practice they perfected time and time again. The end result was an amazing balance of stone fruit, acidity and syrup sweetness. Who knew an espresso could be this scientific, more importantly this tasty!

After being fuelled sufficiently with coffee the team perfected velvety milk and practised some simple yet super effective latte art.

Feeling like true Origin baristas they left Helston and headed back to the restaurant to fuel the team with amazing coffee, enough to say productivity reached new levels that evening in Fifteen Cornwall!

 

*The SCAA (Speciality Coffee Association of America) was established in 1982 by a small group of coffee professionals seeking a common forum to discuss issues and set quality standards for the speciality coffee trade, the SCAA is now the world’s largest coffee trade association with nearly 2,500 company members



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