Workshop Coffee

Workshop Coffee

Workshop was one of the first speciality coffee shops/roasters on the scene in UK. They have 4 coffee bars in London and set the bar high with their consistent attention to detail and delicious coffee. Many of our baristas have worked at Workshop so we are well versed in their high quality control standards.

The filter we've chosen this month (El Porero) is a hard one to get wrong, the depth and clarity are mind blowing and it oozes caramel. The espresso makes a brilliant milk drink and we found it just as exciting when brewed as a filter. It  also makes the most amazing cold brew with milk - if you want to give it a go check out our recipe here

Workshop's Taste Notes:

Mahembe Espresso
COUNTRY: Rwanda
REGION: Nyamasheke
Zesty orange, subtle spice & a sticky date sweetness make for a clean, moreish espresso. Expect flavours of maple syrup & candied pecan in milk.
El Potero (filter)
COUNTRY: Guatemala
REGION: Aldea El Coyegual
Super soft, sweet & comforting, look for notes of greengages, chamomile & brown butter. Hints of honeysuckle & caramel linger in the finish.


This is what they have to say…

“Since we opened our doors in April of 2011 we've been focusing all of our efforts on sourcing, roasting and serving coffee at a constantly higher standard. At all times we've adhered to the guiding principle of providing our customers with the sweetest, cleanest and freshest coffee we can, committing to nothing short of the best coffee possible.

We believe the best coffee possible requires our participation in all stages of production; from frequent and repeated visits to partners in producing countries, dedicated and focused in-house roasting, operating our own award-winning cafe and coffeebars, right through to an efficient but engaged approach to wholesale partnerships.

At the centre of everything we do is our dedication to an on-going cycle of quality; Better pay for producers expressly committed to the highest quality coffee, allowing and encouraging reinvestment and training at a farm or co-operative level, fuelling ever better quality coffee. And year-on-year, season-on-season, the cycle continues.”

www.workshopcoffee.com

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