Thursday, 30 August 2012

Redroaster espresso house blend, Red Roaster, Brighton

Redroaster is a legendary coffee house and roasterie in Brighton, that has been producing gourmet coffee for well over a decade. Why are they called the Redroaster? Because they had a big old Red Roaster to start out with and continue the tradition with their latest machines.

I may have some niggles with their Americano (review here) but I do have a fondness for their beans and would often purchase a few grams on my cycle to work. The fine people at Redroaster kindly sent me a small sample of their espresso to try out and here is that review. Their espresso changes seasonally, the beans are individually roasted and then blended to make a consistent smooth tasting brew.

The beans arrive in a sealed foil envelope with roast date and over information clearly covered on the label. On opening I was greeted with a lovely rich honeyed aroma, there was a clear sweetness to the beans scent with just a slight pinch of acidity.

The medium roasted beans were smallish and a dulled bronze, Their finish gave them the impression of weathered, dried out armour, shielding the roasted goodness within. They ground down well and released more of the pleasant honeyed notes as I got to work with the Kyocera.

As I applied the water the coffee bloomed nicely and a little stir produced a good level of light brown crema and a good nose full of sweet caffeine heaven.

To the lips with it and what do we find? A great full rounded flavour that cloaks the mouth like a velvet muffler. It then reveals itself with light, tart cherry notes that can be clearly picked out and are felt right down to the back of the palette. 

The honeyed sweetness remained strong along with some hints of spice and a gentle backing of dry tannin tones. The after taste was creamy, smooth and with a light zestyness. 

Certification: None
Roast: Medium - dark
Roaster: IR-24 (ie 24kg) Diedrich (a red one!)
Price: 125g £2.50

Brazil Fazenda Samambaia (majority of blend)
Variety: Mundo Nova
Region: Sul de Minas region
Farm: Henrique Dias Cambraia
Process: Pulped natural and patio dried
Altitude: 1,200m (unconfirmed)

Guatemala Finca San Francisco Tecuamburro 
Variety: Bourbon/ Cactuai
Region: Chiquimulilla/Guazacapan (Fraijanes) region
Farm: San Francisco Tecuamburro owned by Sergio Barillas Escamilla
Process: Fully washed and sun dried
Altitude: 1460-1770m

El Salvador El Borbollón
Variety: 100% Red Bourbon
Region:  Santa Ana region
Farm: La Reforma and El Cerro by the Alvarez family
Process: Washed and sun dried
Altitude: 1,300-1,500m (unconfirmed)

A well balanced espresso blend of a rich sweetness with little sharp stone fruit highlights. A good drink for breakfast, lunch or dinner.  

How do we taste it? Go here.

Supplier: Redroaster
+44 01273686668

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