Why we think you’ll love… our coffee
Firstly we use high quality beans, freshly roasted by Volcano, who source the world's finest specialty beans and roast them on their vintage roasters. For our Fullsteam espresso blend, Volcano are working Direct Trade with organic farmers in Peru, where the coffee is grown at high altitudes in the remote Pichanaki district. One third of the coffee is roasted quickly at a higher temperature, the other two thirds roasted slightly slower over a lower temperature. Each profile brings out the best flavours of the bean.
Then it's over to us to unlock as many flavours and nuances from the magical little beans into your cup every single time we grind and extract. If a shot isn't good enough to serve, we won't serve it.
And then there’s the milk. Wonderfully creamy, it comes from a single herd of cows just outside Rye on the Kent/East Sussex border. It’s gently pasteurised to retain its goodness and is unhomogenised so that the cream rises to the top, like good old-fashioned door-step milk used to be (remember that?) We even have a milkman. Good coffee loves good milk.
And if you drink your coffee without milk? No problem!