September Coffee Guide
This month we are showcasing four roasters of a very specific type – the Coffee Shop / Roaster combo - and we have three new roasters and a returning favourite for you to enjoy.
- Jens and the team at Mok Speciality Coffee all the way from Leuven in Belgium
- Henry and the team at Gentlemen Baristas in East London
- Dean and the team at Curious Roo in West London
The returning favourite this month is also a first for us... not only is it a returning roaster but also a returning coffee (but from a different harvest).
- Paul and the team at Vagabond in North London and the returning coffee is Ricardo Canal’s La Lomita from Colombia
Remember, if there's a coffee that you aren't getting in your subscription but like the look of, you can simply add them onto your subscription as an extra bag in the members area.
Mok Speciality Coffee
Hit the link above to find out more about Mok Speciality and to read our Ask the Roaster feature with founder and head roaster Jens Crabbe.
This is not only one of the stand out coffees that we’ve tasted this month but one of the stand-out coffees we’ve tasted this year.
It is a washed coffee from the Dimtu Tero farm in the Guji region of Ethiopia, wonderfully floral and complex making it a great choice for filter users. Plus, Jens has also done a fantastic job on the espresso-roast so it behaves really well as a ‘spro too.
To get the best out of this coffee, Jens has created separate profiles for filter and espresso – all our filter and assorted members will be receiving the filter roast and all our espresso members will be receiving the espresso roast.
Hit the link above to find out more about Gentlemen Baristas and read our Ask the Roaster feature with their founder, Henry Ayres.
One of the things we love about Gentlemen Baristas is obviously their hat-related packaging – and thankfully the coffee inside the bags is great too.
This coffee - ‘The Boater’ - is a washed coffee from the COCAFCAL cooperative in western Honduras and is an easy drinking coffee with nutty notes and a balanced acidity.
This is an omni-roasted coffee that works nicely across both filter and espresso. All our members will be receiving this coffee.
Hit the link above to find out more about Vagabond Coffee.
Vagabond were one of the very first roasters that we visited when we started the Dog and Hat journey over 2 years ago and we’ve always kept in touch with the team there. Through head roaster Paul, we were also lucky enough to connect with Ricardo Canal, the coffee farmer behind the La Lomita farm in Colombia.
This washed coffee from the Farallones area of Colombia is the first returning coffee we’ve included after it originally made an appearance in our January 2017 edition. We really love the work that Ricardo does on the farm improving conditions for the workers and are happy to have the chance to support him once again this year. Also, keep an eye on Vagabond’s Facebook and website in the coming months, as the very latest crop is due to land soon.
All our 3 and 4 bag members will be receiving this coffee.
Hit the link above to find out more about Curious Roo and to read our Ask the Roaster feature with head roaster Dean.
Curious Roo have been on our radar for quite some time, primarily because they are the roastery attached to the Artisan Coffee School where Dave has been taking his SCA Diploma courses - so he has had lots of experience working with their coffee 😊
This washed coffee from Rwanda tastes like a Fruit and Nut bar in a cup on filter and makes a nice, bright, clean espresso.
This omni-roast coffee will be going to all our 4 bag members.
Dialled In Dark(er)
First up for the Dark(er) sub this month is another Direct Trade coffee from Vagabond - Lot 411 from Fazenda Cachoeira in the Minas Gerais. This is a lovely balanced coffee with notes of dates, treacle and dark chocolate.
Next up we have a 50/50 espresso blend (Brazil and Colombia) from Curious Roo - Barn Door Blend. This super smooth coffee is full of dark chocolate from the Brazil and a red berry acidity from the Colombia – a classic coffee shop coffee (not a surprise really, as it’s what Artisan Coffee use in their coffee shops). .
Dialled In Decaf
For our decaf subscribers we have ‘The Pretender’, a Brazilian Swiss Water decaf from Gentlemen Baristas and Vagabond’s Colombia E.A. Decaffeinated coffee.
Dog & Hat Coffee Settings
Here are the coffee settings we used this month to help you work out where to start dialling in the coffee.
Mok Speciality Ethiopia
We found this coffee worked best at a grind setting of 4.0 and ratio of 13.5g to 200ml water in 2:30 mins.
We found this coffee worked best with a grind setting of 1.8 with a ratio of 18g in to 36g out in 30 secs.
Gentlemen Baristas Honduras
We found this coffee worked nicely using a grind setting of 3.7 and ratio of 13.5g to 200ml water in 2:30 mins.
This coffee worked well at a grind setting of 1.6 with a ratio of 17g in to 37g out in 21 secs.
This juicy coffee worked best at a grind setting of 4.5 with a ratio of 13.5g to 200ml water in 2:30 mins
This coffee worked well using a grind setting of 2.0 with a ratio of 18g in to 36g out in 21 seconds.
Curious Roo Rwanda
We found this coffee suited a grind size of 3.8 and a ratio of 13.5g to 200ml water in 2:30 mins
This coffee extracted well at a grind setting of 1.6 and a ratio of 17g in to 38g out in 22 seconds.
For this single origin espresso we used a grind setting of 2.0, ratio of 18g in to 36g out in 24 seconds.
Curious Roo 'Barn Door' Blend
For this espresso blend coffee we used a grind setting of 2.4 with a ratio of 17g in to 36g out in 20 seconds.