El Fenix: Pink Bourbon & The Power of Community
[Pink Bourbon Cherries at El Fenix - Photo courtesy of Raw Material] Rebirth. Is it possible to bring back what has been destroyed, stronger and better than it was before? As the phoenix that rises from the ashes, can the coffee industry adapt with its very...
Batch Brew, is it the perfect cup of coffee?
Easy drinking, Consistent, Delicious. Batch Brew holds a special place in our hearts here at Ancoats Coffee. It's a way of brewing coffee that is both simple yet elegant and we believe it should hold pride of place in the world of coffee brewing. Filter coffee...
2020 Vision
2020, the start of a new decade and a new chapter for Ancoats Coffee. This new decade holds a lot in store for Ancoats Coffee, ranging from new coffee's, to new ways of production and new sites. With this in mind we thought it would be a good idea to share with you...
Cachoeira Graphene: Brazilian coffee with identity
Exciting. Funky. Fruity. Experimental. Whenever we source coffees for our Graphene Espresso those are attributes we have in mind. Which innovative processing methods can we bring to our customers? Which curious flavour profiles? These is what we ask ourselves. When we cupped lot GR0840 from Cachoeira farm in Brazil this January we knew we had found a coffee that presented the right answers to all those questions.
Kayon Mountain DIPA: a coffee beer collab that had baristas involved from start to end
We can’t wait to have a sip of Kayon Mountain DIPA, a collab coffee beer brewed by Thirst Class Ale and engineered by our friend Nick Harris from B’Spoke Coffee using our favourite natural Ethiopian. The good news is that we won’t have to wait long. The beer launch is...
From barista to trainer at origin, Régine Léonie talks about her career in specialty coffee
So you got yourself a job as a barista in a specialty coffee shop. Maybe you’ve been working in it for a while and you’re really passionate. You start dreaming about a life in coffee beyond the counter. What else can you do? How can you get there? But the specialty...
The El Fénix Project: Interview with Matt Graylee from Raw Material
One of the many problems coffee farmers across the globe face is the lack of control over market price. When prices plunge, many end up selling their produce below the cost of production, making coffee farming economically unsustainable, not to mention emotionally...
Yemen’s new generation is putting the country back on the map of coffee
Getting coffee from Yemen is difficult. Buying it isn’t cheap. Yet it’s flavours can be so exquisite more and more Yemeni people are putting in the effort, facing the dangers of turbulent war zones to ship it to the West. But the civil war the country has been in...
Why more bars and restaurants are serving Specialty Coffee (and why that is a good decision)
Traditionally, restaurants have (mis)treated coffee as a cheap commodity somehow disconnected from the whole dining experience. How many times have we had bad brews served in the end of a really nice meal? The reasons for such a gap in quality are many, but we are...
Spotlight look at Thageini the home of our juicy new Kenyan coffee, and the coffee business in Kenya
It can be easy to incur the sin of romanticizing life in coffee growing countries and idealize the impact of the specialty industry. I certainly had that mindset while talking to Joanne Berry (Head of Sourcing at Nordic Approach) about our new Kenyan coffee, processed...
Why is good decaf more expensive?
It’s common for cafes to charge a few pence more for decaffeinated coffee. A puzzled face on the customer’s face is a common reaction. Why charge more for a drink that has close to no caffeine in it, right? What most people don’t realise is that the process to remove...
Our coffees have a new packaging – and there is a lot worth saying about it
It has been a long time coming, and since launching in November, there is a good chance you have seen our new retail packs out in the wild, from Glasgow to London and Helsinki. We have the privilege of working closely with our incredibly talented pals at DR.ME to...
Finca Las Brumas: a family pact for better coffee that is going global
Jesus Hernandez started growing coffee in El Salvador back in the 1800’s. He was a man of humble origins, but very hard working and a cunning businessman. Jesus was so dedicated and such a fine trader that very soon his small plot of land turned into a sizeable and...
Kayon Mountain: from bushland to the face of future Ethiopian coffee
Virtually unknown till last year, Kayon Mountain is a name that is growing in popularity among roasters all over the UK. Kayon is both a farm and processing station in the zone of Guji, in the Oromia region of Ethiopia, and it's reputation is well-deserved. The...
The Future’s Bright, The Future’s Manchester.
Manchester is a unique city. It’s certainly up there in terms of culture, architecture, music and sport and has earned its place in history many times over. From the birth of the Industrial Revolution (born in Ancoats nonetheless), the formation of Rolls Royce, the...
