Our coffee is pretty unique.
We use only single origin speciality coffee beans, ethically sourced and imported to the UK, where we collect the beans and store them at our roastery.
Once here, we store them as fresh green beans and only roast them when we need them. This ensures that we’re providing our customers with super fresh coffee, every time they place an order. Our ethos is ‘Fresh is Best’ which is why we’re passionate about supplying wholesale fresh coffee.
We really want our customers to get the best out of our coffee;
which is why we can help you find a coffee that is perfect and unique to you. We currently offer a custom coffee blend service, where we blend our current coffees to create an individual blend, but how about if we found a bespoke coffee for you, direct from the farm?! If you’re passionate about coffee and love our Fresh is Best ethos, then we can work together and find the ideal coffee for you, even though we may not currently supply it!
If you came to us and said “Chimps, I want a coffee with hints of Apple Crumble”, then we would do our best to try to find one! We’d need fruit notes for the acidic apple finish, nutty notes for that nutty taste and something sweet to top it off. We then contact our importer for a list of potential options with these tasting notes and have samples sent to the roastery. Finally, we’d roast them and carry out a coffee cupping with you to find those wonderful flavours.
This means you’d have your very own bespoke coffee, chosen by you, directly from the farm to do with as you please!
We’d store the beans for you, and like all of our wholesale coffee customers, you would place an order, and we’d hand roast the beans fresh for you. You’d be able to name your coffee and rest assured that only you would have this stock of fresh coffee beans at your disposal. Now if that’s not fresh, unique custom coffee, I don’t know what is?!
If you like the sound of this, then get in touch with us, and we can talk about your bespoke requirements for your business.
We mentioned earlier about cupping, which is coffee jargon for tasting. This is how coffee is graded by Q graders, who decide the score for the coffee, which, in turn, determines if the coffee becomes speciality coffee or lower grade. Q Graders are officially certified to taste and grade coffee, they’re expert tasters and can distinguish between different notes! Amazing!
We cup coffee here at Two Chimps.
Whenever we source a new coffee, we’ll have samples sent to the roastery, hand roast them and then cup them. This allows us to taste the coffee in its simplest form and to decipher if it is for us or not. We wouldn’t want to buy coffee based on the tasting notes alone, without having tested it ourselves!
Want to see how we choose a unique coffee for you? Great. We have detailed the steps below. You can even follow along at home!
What you’ll need:
- 200ml Cupping bowls (or similar; as long as they are all of the same size) – 1 for each coffee and 2 extra
- 2 spoons
- Swan neck kettle
- Boiled water
- Coffee – beans to grind, or freshly ground coffee (coarse ground, like demerara sugar)
- Pen and paper
- Glasses to rinse tasting spoons
Put the bowls in a row, with the coffee sample next to the bowl. Make sure any information about the coffee is not visible. We don’t want any information to taint your judgement; blind coffee tasting is the fairest method. Next, tare a bowl on the scales and weigh out 13.4g of beans. 13.4g is the correct ratio for a 200 ml bowl. If your bowls are different, adjust accordingly. Do this for each coffee you want to sample. Get a pen and paper ready to make notes.
Grind your coffee and add your ground coffee to each bowl, ensuring the amount is the same, making it a fair comparison. Tap the bowl if needed to get grinds to settle to the bottom. Smell the coffee at this point and try to detect any flavour notes that may give you an idea of what you’re looking for in the taste.
Fill your swan neck kettle with freshly boiled filtered water. Also, fill the two extra bows with hot water, around half full. One will be used to rinse your spoons, the other to scoop the crust in.
Slowly fill your sample bowls with hot water, making sure you cover all the grinds. All the grinds need to be wet to ensure proper extraction.
Fill the water as far to the top as possible, before it starts to spill over the edge. Set your timer and brew for 4 minutes. Smell the coffee again as it brews. Are any of the initial smells still there, or are there others? Make notes about what you can smell.
Once your samples have brewed for 4 minutes, you’ll need to break each crust. As you do so, get as close as possible to smell the aroma as the crust is broken. Take a spoon, turn it on its side and place it closest to you in the cup. Push the grinds away from you to the edge and repeat two more times, making three times in total. Make sure you smell the aroma as you break the crust. Rinse your spoon in the bowl of hot water before heading onto the next coffee.
Once broken, use two spoons to remove the crust.
To do so, hold one spoon in each hand and place at the back of the bowl overlapping slightly. With a 1/3 of the spoon below the surface pull, them towards you to collect the grinds. Remove them from the cup into one bowl and rinse the spoon in the other bowl of hot water. Remove the crusts in the same order you broke them in, rinsing the spoons between coffees. After 12 minutes in total, your bowls are now ready to taste.
Using a clean spoon, gently scoop some coffee off the top. Be careful not to mix the coffee and stir up the grinds that remain. Put the spoon to your mouth and slurp the coffee. This will ensure the coffee is sprayed into your mouth coating your whole mouth. This way, you will be able to feel the mouthfeel of the coffee and the coffee will touch every part of your tongue. Rinse the spoon in a glass of water before moving onto the next coffee.
Using a coffee tasting flavour wheel, see if you can distinguish any flavours and make notes on what you taste. Nothing is a wrong answer as everyone tastes differently. Start in the middle of the flavour wheel and head outwards. Doing so will help to distinguish the flavours within the coffee.
Continue tasting as the coffee starts to cool. As it does so, other notes often become prominent that were not there before.
Lastly, evaluate your findings and choose your favourites!
Alternatively, get in touch with the team who can arrange a coffee cupping for you. This way, we can help you find that unique coffee for you and your business.