We work with two contrasting espressos here at TY. The first is a seasonal single-origin roasted by our friends at The Barn. Right now we’re pulling shots from a farm called Fazenda Um in the ancient volcanic state Minas Gerais in Southern Brazil. Expect a dark chocolate hit typical of Brazilian coffee but also look for sweet dates and a creaminess that balances a gentle acidity, all making for a perfectly balanced espresso. Our second espresso offering is the wonderful Climpson Estate blend with notes of butterscotch and orange blossom and a smooth milk chocolate finish. This has become a firm favourite amongst our regulars. (50% San Juan, Riseralda, Colombia / 50% Sasaba, Sidamo, Ethiopia)
Across both of our espressos, our ‘dialling in’ system ensures consistent precision in dose, taste and extraction times to enhance and fully express the varietals from either the single estate from The Barn or the blend from Climpson’s. Enabling you to taste only clean exposed coffee at its absolute best. If you have a preference you can request your favourite when ordering, otherwise the general rule of thumb is Climpson’s Estate blend for coffees made with milk and The Barn for anything black. Climpson Estate cuts perfectly through silky milk whereas The Barn single origin coffees are the most sublime, complex and fascinating when not masked by milk.
If a long black or americano is your drink then we have a recommendation for you! Try a filter brew instead. Stretching out an espresso with water hugely alters the character of the coffee and can unbalance the sweetness naturally present, unleashing sour or bitter flavours instead. Not so good.
Also avoid adding sugar if you can for the same reason. Both The Barn and Climpson’s Estate are sophisticated coffees that yield a wonderful natural sweetness that deserves to be savoured.
Our filter brew coffee, also known as batch brew, is freshly ground and brewed every hour. We buy from some of the best roasters in the UK and Europe, carefully selecting coffee from producers in different parts of the world, to offer a colourful variety of flavours in every single cup.
We alternate filters every 3 days to follow the harvests around the world, constantly on the hunt for the best seasonal beans. Our filters make a great long drink to takeaway, but inside the shop we serve them in two cup Hario brewers for a long lasting beverage. Check the homepage to see what we are currently brewing in each TY right now.
These subtle and delicate brews are recommended without milk to best savour their complexities and harness their many layers of flavour! So if you like milk in your coffee then go for a smooth and velvety flat white or latte where the milk really gets to do the job right.
For a next level coffee experience try a Chemex for 2, perfect when drinking a single origin with a friend or colleague – allowing you to compare tasting notes!
This is our favourite brewing method, drawing the best out of our speciality beans and requiring expert baristas to prepare it – you will love it!
A CLIMPSON’S ORIGIN TRIP TO BRAZIL 2016
By Phil Groves, Head Barista at TY Seven Dials
Last month a small group of us coffee lovers safely returned to London after an expedition to the exotic South Americas; we had been on a search to find new coffees, make new friends and explore some breathtaking scenery. We had been to Brazil.
This trip, my first origin trip, was carefully curated by Danny and the team at Climpson & Sons Coffee Roasters in Hackney. We were visiting one of their long established producers, Fazenda Daterra (farm), that supplies green beans for the Climpson’s Baron espresso. Landing in San Paolo the day of the Brazilian football player crash, which naturally became the dominant news feature of the whole week. After the long journey we enjoyed a night to recharge before flying to Uberlandia the next day, and driving from there by minibus to the Daterra Estate. Juliana and Fernanda were to become our perfect hosts and translators for Joao, the Head Agronomist (crop scientist). Joao (pictured above) is a master at what he does – the care and attention to detail, his knowledge, his passion, is obvious even when communicated through a language foreign to me and my travel companions. Climpson’s have been buying his coffee for a number of years now and it was great to share stories with him about how and where his coffee has been received.
The farm at Daterra has 13 varietals of coffee trees but they are constantly developing and introducing new varieties so this is continually growing. Beans are harvested, washed and sorted. During the processing the beans wash through a water bath. The beans that drop to the bottom are unripe and are heavier, the ripe and overripe beans float. We saw the 7 stages of ripeness which refer to the rainbow of colour stages of the coffee bean from green through to red. From here they each face different processes (honeyed, washed, natural, pulped raisin, fermented etc).
There are normally 200 employees on the farm, but this rises to 400 during harvest season when, for up to 2 months, they can work 24 hours a day under flood lights. They make and maintain all their own equipment, which includes as many as 186 tractors! Beans are laid out on concrete dry beds to dry naturally for several days, then sorted mechanically by density like in the image above, and manually for even closer scrutiny and quality control.
We cupped up to 26 different coffees a day, often at the start of the day and again later in the afternoon. Within our group was a real contrast in personalities but we gelled brilliantly with a shared interest in coffee production and over regular feasts of pinto beans, rice, meatballs, ricotta style cheese, and plentiful supplies of gluten free cheese bread. Interestingly, despite producing some of the best coffees in the World, here in the cities it was quite difficult to find speciality coffee. Instead they drink sweet coffee brewed from water boiled with sugar and drawn from tapped vats.
One of the local landmarks was ‘Black Jesus’, a religious monument next to a church overlooking Campos Altos which is where Bruno was born and grew up. Bruno was our guide for part of the trip, he is an excellent producer who owns Academia do Cafe, a training and roasting cafe in Belo Horizonte. Bruno drove us to his farm, Esmerelda, about 1.5 hours drive away, along with a neighbouring farm, Patrocinio, which were both a striking contrast to the massive farm at Daterra.