CRAFTED COFFEE

The odyssey of coffee began in myth, moved across continents and traditions, to culminate in our fine Coffee Workshop blends. As we understand that café patrons are becoming increasingly discriminating in their choices and that coffee has evolved to gastronomy in its own right, we have invested artistry and discipline, and used our 12 years coffee roasting experience to craft two blends specifically for the demanding requirements of the espresso and of the discerning connoisseur.

Espresso is the essence of coffee making, as it exposes the maximum flavour of the coffee and demands exactitude from the barista. As artisans, we have decided to concentrate on the delicate details of espresso, and while this entails an ongoing apprenticeship as tastes and coffee evolve, it also ensures excellent extraction.

It is for this reason that our Hammer and Tongs blends are made using only the superior Arabica beans of mixed origin in an expertly designed combination and is why we are confident that our handicraft has produced the finest espresso blends.

A PASSIONATE PROCESS

We roast each origin bean individually, in order to highlight and capture the personality of the bean in the most favourable light, which our expert cuppers then sample and analyse, as means of assuring the excellence we strive to extract from every batch. We roast small batches in our Italian imported Petroncini roaster, to enable attention to detail and to avoid any compromises to the quality, of which freshness is an integral part.

THE ELEGANCE OF ESPRESSO

This Italian institution is at the heart of coffee philosophy, and its significance in Italy is underlined by its prices being regulated by the government! More than 50 million cups of espresso are consumed daily across the globe and it is the coffee of choice for European workers during their coffee breaks. A half filled 50ml cup, topped with a crema is the standard depiction of this drink, and its preparation is driven by the express purpose of serving someone instantaneously.

Espresso literally means “pressed out” and this definition underlines the importance of pressure in this brewing technique. The extraction is characterised by the passing of pressurised hot water through a cake of compacted or tamped ground coffee, and this produces a concentrated brew of rigorous flavours and aromas. The extraction should not be shorter than 15 seconds nor longer than 30 seconds.