Batch is king...
We began making batch brews at Cairngorm Coffee in March last year when we realised just how stunning single origins can taste this way. It fits perfectly with our ethos of offering coffee with clarity and sweetness which previously had suffered the misfortune of the long drawn out process required to hand pour drip filters. Using our batch brew however, we can expose clean, juicy and balanced flavours which can be served up almost instantly.
In December last year this drove us to try the mammoth task of offering up 25 different coffees from 13 different roasters. This year is no different and on the 30th November we will be kicking this off yet again. We have some really exciting coffee's lined up for you and will list them below the day before they are available so you can check them out one at a time in true advent calendar style!
So what exactly is batch brew and how will this work?
Batch Brew essentially is the process of brewing coffee in large batches. We do this 1 Litre at a time to ensure there is always some available for you but not too much that it's always fresh. Just like in our preparation for espresso, we still weigh in all the coffee and water we use to brew, however we can save time by doing this every few coffees for the batch instead of every time for espresso.
This time saved allows us to serve you quicker and reduce the price without reducing the quality of the cup.
Winner, Winner, Batch Brew Dinner!
Tag your pics on Instagram in December with #25DaysofBatchBrew and we'll pick a winner in the final week to win 3 bags of coffee that we've featured throughout the project.
Be sure to check your DM's!
30/11 : Shyira, Rwanda - Washed - Red Bourbon : Pineapple, Lemon & Jasmine.
Kicking off #25daysofbatchbrew we have this complex Rwandan coffee from our friend Zach.
Rwanda tragically suffered from a genocide in the 1990’s, however hope has since been found through it’s production of high-quality of coffee. This has both increased the spirit within the country and offered a better way of life for it’s population.
This washed, red bourbon coffee brings jumbo notes of pineapple and lemon with a soft, clean and lingering finish of jasmine.
Do you think that Batch Brew coffee has gained in popularity in Scotland recently?
"We’ve seen from batch brewer sales and talking to coffee shops that the consumer is becoming more aware of it now and that they can get a really good product, much quicker and much more consistently.
I think batch brew has had this weird black cloud over it for a while because of what people used to be used to from terrible conference room coffee or the stuff that gets left on a hot plate for hours on end. There is a whole different side to it with third wave and people are now becoming to accept it again. "
- Zach Chipp, Chipp Coffee Co.
Roaster Obadiah Location Edinburgh, Scotland
01/12 : Las Lajas, Costa Rica - Natural - Caturra, Catuai : Vanilla, Honey & Cream.
02/12 : Santa Marina, Nicaragua - Red Honey - Catuai : Lychee, Nectarine & Honey.
Do you think black coffee is becoming more common place?
"We were serving Chemex's at the Edinburgh Coffee Festival. We were then transferring the brews into large urns and serving customers straight from the urns. I actually didn't have anyone hesitate to try the coffee black, there were no comments about the absence of milk on the table and it all felt very normal.
Obviously people could see I was brewing on a Chemex, but I think as home brewing becomes more popular, people are becoming very familiar with drinking black coffee. There's also an increasing understanding that adding milk to a delicate brew will cloud the coffees natural characteristics."
- Sam Young, Obadiah Collective
Roaster Has Bean Location Stafford, England
03/12 : La Chorrera, Colombia - Washed - Varietal? : White Grape, Green Apple & Kiwi
04/12 : La Casa, Costa Rica - Yellow Honey - Heirloom : Single Cream & Mandarin Segments
What is your view on Batch Brew?
"For me, whilst espresso and milk drinks make up the bulk of what most quality focussed cafes serve, brewed coffee is really the place where great coffees shine. Without anything else to get in the way it provides the best opportunity to really taste how different soils, varieties and processing methods result in flavour changes
Bulk brewing, when treated with the same care and attention as a hand crafted cup, actually offers more control and nuance to the brewing process with the additional benefit that cup quality is often much more repeatable and in line with the baristas intentions."
- Dale Harris, Head of Wholesale & World Barista Champion
Roaster Fortitude Location Edinburgh, Scotland
05/12 : Miko, Rwanda - Washed - Bourbon : Red Apple, Berries & Melon
06/12 : Diima, Ethiopia - Natural - Heirloom : Lemon Sherbet, Bergamot, Earl Grey
Have you noticed a shift towards black coffee at Fortitude Coffee over the last couple of years?
“I would say there has been more of a shift towards black coffee in the last few years. Over time the interest and curiosity in speciality coffee has grown and people have been more willing to try something new. I also think our understanding of how to brew coffee has lead to big improvements to the quality of coffee we can serve. I don’t feel like it is overtaking milk drinks but people are more aware of the variety on offer from specialty coffee. A flat white on the morning commute and a pour over at the weekend.”
- Matt Carrol, Fortitude Coffee
Roaster La Cabra Location Aarhus, Denmark
07/12 : Shembati, Burundi - Washed - Bourbon Hierloom : Raspberry Jam & Rosehip.
08/12 : Jalisco, Colombia - Lactic - Caturra, Catuai, Colombia : Plum, Vanilla, Chocolate
What is your opinion of Batch Brew coffee?
"Through our experiences batch brew can taste equally as good as any other filter brew method. It’s approachable and easy to work with.
We appreciate the craftsmanship of manual brewing, however automated brew methods simply allow us to reach higher levels of consistency, greater efficiency and focus squarely on engaging with our customers and conveying the taste of a coffee."
- Esben Piper, La Cabra
Roaster Machina Location Edinburgh, Scotland
09/12 : El Carmen, Panama - Natural - Caturra : Banana, Cherry, Tangy Red Apple & Tropical.
10/12 : Gachatha AA, Kenya - Washed - SL28, Ruiru 11 : Red Grapefruit, Melon & Tart Apple.
"To me, filter coffee is the purest representation of a coffee after a cupping bowl.
Batch brew is something that has come on leaps and bounds in recent years - proper cleaning of urns, weighing water and high quality coffee can often give as vibrant a cup as any pour over"
- Mark Williamson, Machina Espresso
Roaster The Barn Location Berlin, Germany
11/12 : Nano Challa, Ethiopia - Washed - Mixed Heirloom, Native 1274 : Nectarine & Jasmine.
12/12 : Los Chorros, Honduras - Washed - Catuai : Dark Berries & Cacao Nibs.
What do you think about the future of Specialty Coffee and where Batch Brew will sit within this?
"The only way to create sustainable farming is to pay a premium price for premium qualities. In return for the hard work that was put into every coffee we roast, we get exciting flavours and a memorable experience for every customer we serve.
To me batchbrew offers a much better cup than any stretched espresso / long black. Our roast profiles for batch brew bring out more delicate taste notes. The brews have a lot of depth and texture. Generally speaking: If you put great coffee in, great coffee will come out - no matter which brew method."
- Ralf Rüller, Founder
Roaster Five Elephant Location Berlin, Germany
13/12 : El Soccoro, Guatemala - Dry De-Pulped - Marracaturra : Blueberries, Jasmine & Milk Chocolate.
14/12 : Adado, Ethiopia - Washed - Heirloom : Orange Blossom, Brown Sugar & Nectarine.
What are your customers attitudes to black coffee in Berlin?
"I definitely think that customers appreciate black coffee a lot more than a few years ago when the whole specialty coffee thing was still pretty new to the city. You have to take into account that traditionally most Germans think about batch brew when talking about black coffee, because automatic drip machines are pretty common in German kitchens, and offices. So when shops started offering hand brewed filter coffee, often people didn’t wanna try it, because they thought of the bitter brew that’s been sitting on a heating plate for ages. Over recent years awareness has grown a lot though, and people seek places out to get filter.
Batch brew takes the waiting time of hand brews away, and therefore is attractive, especially on busy days, or when guests want a take away. At the same time batch brews are still kind of new to the Berlin scene (even though more and more shops offer them even instead of manually brewed filters), so you occasionally have coffee enthusiasts who specifically look for hand brews, but I believe getting a filter coffee overall is a lot more convenient for most people."
- Julius Stiebert, Education & Training
Roaster Williams & Johnston Location Edinburgh, Scotland
15/12 : El Huaco, Peru - Washed - Bourbon, Caturra, Typica : Apricot, Honeycomb, Tinned Pineapple & Lavender
"We are a couple of geeks who know coffee. Our passion is in sharing beautiful coffees. We think coffee is a very special treat and that every cup should be worth it. It's a pleasure for us to taste heaps of new harvest coffees from around the globe and build our offering out of only exceptional coffees, produced by people who really care. We love for coffee to be at its best and want it to be appreciated as the delicious treat that it is."
Todd & Zack, Founders
Thank you for your interest in our project. We hope it can generate a bit of buzz about drinking coffee around Christmas time without a hint of a 'Eggnog Latte'.