|Paul becomes a Q Grader
5 November 2013
Congratulations to Paul Stephens, our chief coffee roaster, who today became a Licensed Q Grader. Q Graders are professional cuppers (coffee tasters) accredited by the Quality Coffee Institute. The rigorous three-day exam comprises 22 sections on coffee-related subjects such as green grading, roast identification, coffee cupping, sensory skills and sensory triangulation.
There are currently only just over 1,000 licensed Q Graders worldwide. As a Q Grader, Paul is qualified to grade samples of specialty coffee which are submitted for grading by coffee growers all over the world. Only if a coffee scores 80 points or higher, as scored by three Q graders, can a coffee be certified ‘specialty’ coffee, which means it is one of the best coffees in the world. The certificate provides an independent, third party evaluation of quality that the grower’s clients can trust.
Redroaster is proud to have funded Paul to take his Q Grade Certification exams. He has developed an incredible depth of knowledge about coffee since he started working at the cafe in 2000, going on to run the coffee roastery in Kemp Town from 2007.
|Latest coffee from Sumatra
23 October 2013
Our latest coffee from Indonesia is produced by a number of small family-run farms around the town of Takengon, in the far northwest of Sumatra. Many of these small producers are women who sell their semi-prepared green coffee to a miller at the local village market.
Sumatra Aceh Takengon is rich and earthy with notes of grapefruit, blackberry, dark chocolate and spices.
|Irene Mensah - a celebration
8-10pm Tuesday 15 October
The Brighton & Hove Black History group are holding a special night to mark the 50th birthday of a much missed talented artist and dear friend, Irene Mensah, who passed away in April.
Join us for an evening of music, spoken word and installation to celebrate her life and work.
Suggested donation £3 on the door. All profits will go towards the Irene Mensah Memorial Fund.
|Kenya Kirimahiga Cooperative coffee
28 May 2013
Redroaster is now offering a new coffee from Kenya. Kirimahiga is a wetmill within New Kiriti - Kirimahiga Farmers Cooperative society, which was started in 1987 near Murang'a in Kenya's Central Province. The Cooperative's 780 members democratically elect their chairman who represents them on the management board of New Kirimahiga. Most of the farmers have between 150-350 stems of coffee.
New Kirimahiga is part of the Coffee Transparency initiative within the region, to adopt business practices that treat workers and suppliers ethically and fairly, protect the environment and promote economic transparency. Participating wetmills and supplying farmers are trained and audited on a set of sustainability standards.
This coffee is very sweet with flavours of blackcurrant and ruby grapefruit with a smooth creamy body.
|Project Waterfall 2013
23 - 29 April 2013
Project Waterfall is the central focus for fundraising during UK Coffee Week, and aims to transform lives by improving access to safe water, hygiene and sanitation in African coffee-growing countries. 100% of all funds raised from consumer donations will directly benefit this cause. The first project is providing clean water to communities in the Mbulu District of Tanzania in partnership with WaterAid.
Please make a donation through the Redroaster collecting point and the cafe will match it to double the total.
|New coffees from Brazil, Colombia and India
12 April 2013
There is a new Cup of Excellence coffee from Brazil and a fine coffee from Colombia's new crop. A new Indian coffee is on offer from Faiz Moosakutty's Bibi Plantation, in the highlands of southern India. Faiz took over in 1990 and is replanting the whole estate, aiming to create a model coffee farm. The coffee is grown in the shade of silver oaks, jungle figs and rosewood trees, home to a vast array of bird and insect life, and the occasional elephant.
Juicy and full-bodied, with cherry tobacco notes, Plantation Peaberry makes a good single espresso.
|Yemeni 'guest' coffee
26 March 2013
Yemen Kulani is a guest coffee grown in northern Yemen, which is available from Redroaster for the next few weeks. Chief roaster Paul says: "The Kulani is a full-bodied coffee which tastes of chocolate and roses." All Yemeni coffees are natural and sun-dried, mulched with stones to hold moisture and grown on steep mountain terraces.
|New organic Bolivian
12 March 2013
This organic coffee was produced by Angel Mamani and his wife Gregoria Yujra Lopez, in the remote 'colonia' of San Ignacio in the lush Caranavi region of Bolivia. The couple bought their 10 hectare plot in 2002. Nearly half of their farm is now planted with a mix of Caturra and Typica varietals under the shade of native trees, at an altitude of 1490 metres. Their traditional production methods are certified organic.
The ripe cherries are picked by hand and transported to Buena Vista where they are pulped on the same day. This particular lot was fermented for 18 hours, washed and dried in the sun.
Head coffee roaster Paul says: 'The first thing you notice with this coffee is the sweetness of molasses and fig, followed by a wonderful citrus aroma and full creamy body.'
22 December 2012
Brighton's fabulous female acapella trio, the Botticellis, just gave an impromptu performance at Redroaster this morning, of 'Have yourself a merry little Christmas' to an amazed audience taking a coffee break from last-minute shopping. Everyone clapped and cheered. The Botticellis had just come from Brighton's Radio Reverb studios and they felt inspired.
|Rwandan cooperative coffee
11 December 2012
The Dukundekawa Musasa Cooperative lies high in Rwanda’s rugged north west at around 1800m. Rwanda’s coffee industry has become very successful in the last decade with the help of development programs in the wake of the 1994 genocide.
Musasa is one of the largest cooperatives in Rwanda with over 1800 members. Most of these members own less than a hectare of land but by combining their harvests and processing the cherries centrally, the farmers can sell for a higher price than before when they had to sell to a middleman.
The processing at Musasa is impeccable with rigorous quality control and lot traceability. The result is a truly outstanding coffee. The flavour in the cup is clean, juicy and crisp with notes of Clementine, bergamot and orange blossom.
|Peruvian Tunki on utube
5 November 2012
November marks the return of an award-winning Peruvian coffee. In August Tunki won first place at the Peruvian national Expo for the second year running. The San Jorge Cooperative is situated in the 1700m high Sandina valley region of Peru in the Andes. This certified organic coffee is grown without the use of chemicals and carefully processed at the Cecovasa plant.
The indigenous members of the Cooperative farms benefit by working together for a fair deal and ethical working conditions. A video made on location with the farmers can be viewed on utube at http://youtu.be/9UVjYnHZA74. The coffee is named after Peru's national bird.
A delicious fragrant coffee with a chocolate lime flavour, bright citrus acidity, medium body and a floral aftertaste.
|Redroaster chosen by New York Times
26 October 2012
Redroaster Coffee House features as a 'go-to destination' in the latest New York Times guide for Americans visiting Europe.
Called '36 Hours: 125 Weekends in Europe', this sizeable cloth-bound book provides a comprehensive route through the continent, in bite-sized pieces. Redroaster is honored to be included. There is a copy behind the counter if you want to read the entry.
|Guatemala Cup of Excellence
12 October 2012
Our new Cup of Excellence coffee comes from Guatemala. Surrounded by mountains and volcanoes, the Carmona farm on the road to Antigua (see picture right) is owned by Lucia Zelaya de Asensio. The original farm, Santa Clara, was founded in 1908 by Sra, her great grandfather, and passed down through the generations until three years ago when it was divided and Lucia took on La Soledad.
We strongly recommend this excellent coffee, bright and floral with raspberry notes.
Fabio Moran and Etifanio Silva first planted coffee on one of the highest summits in El Salvador in 1870. 135 years later in 2005, their Pacarama varietal won a place in the El Salvador Cup of Excellence. In 2012, this Bourbon varietal was ranked another winner.
|Nick Clegg visits Redroaster
25 September 2012
Nick Clegg, Lib Dem party leader and Deputy Prime Minister, took time off from the party conference in Brighton to talk to a couple of his supporters and their daughter in Redroaster coffee house. Pictures of him carrying a tray of coffee and tea to his table were shown on 24 hour news channels, throughout the following day.
|Painting the taste of coffee
22 Sept - 4 Oct 2012
Back in May artist Philippa Stanton created four 'paintings of the taste' of some Redroaster single origin coffees. Philippa is 'synesthetic', which means that she can see taste in shape and colour. Three of the coffee paintings will be on display in her new exhibition at The Hop Gallery (Star Brewery, Castle Ditch St, Lewes, BN7 1YJ).
Painting of 'the taste of Rwandan coffee' photo credit David Woolley
|Honduras hurricane started coffee farm
28 August 2012
When the Zavala Armijo family, who had farmed in the village of Locomapa in Honduras for over 50 years, suffered the devastation of Hurricane Mitch in 1998, they turned to coffee farming. Catui and Bourbon varietals grow in the shade of the forest providing habitats for native animal, insect and bird species. This coffee is sweet and juicy with some floral notes, tangerine and raspberry acidity.
|Ethiopian and Kenyan coffees
14 August 2012
Redroaster can now offer a new Ethiopian Yirgacheffe, selected for its exceptional qualities in the cup. Paul Stephens, chief roaster, notes: "delicate characteristics of bright citrus acidity, notes of bergamot and a jasmine aroma. Light bodied, complex with a silky mouthfeel". The new Kenyan (Gachirago AA) is "classic, bright and sweet with a creamy body, and juicy acidity."
|Indonesian natural coffee
16 April 2012
Our new Indonesian coffee comes from the Wahana estate in Sumatra's northern Sidikalang district (see picture). It is produced using natural processes only. This means that the coffee beans are left inside their cherries to dry, so that they can take on more sugars and fruit flavours. This makes for a wonderfully exotic and interesting coffee, rich and wild with notes of ripe blackberry, rum and banana.
|Brazil Cup of Excellence
26 March 2012
Our new Brazilian coffee from Fazenda Capao in the high Bahia region, was placed in Brazil's Cup of Excellence competition this year. It is very balanced with a good caramel sweetness, delicate apple acidity with notes of toasted almond and chocolate. There is also a new Colombian coffee from the Huila mountains (see right). This coffee is produced by hundreds of families who live in the area and process the coffee themselves, washing and sun-drying the coffee on roof patios. This coffee tastes rich, full-bodied and fruity with notes of passion fruit and toffee. For more information please go to our Coffee for sale page under 'Buying beans'.
23 February 2012
The coffee roastery in Kemp Town was given its annual inspection by the Organic Food Federation and passed the examination with flying colours.
All handling procedures which affect the organic coffee beans are regulated and examined, from the estate where they were grown and hand-picked, to the UK shipper and roaster.
|LGBT police liaison team
On Monday 23 January 3-4pm and Sunday 22 April 3-4pm, PC Rachel Piggott, PC Rich Bridger and LGBT Caseworker Clare Briscoe will be at a table in Redroaster coffee house to understand, respond to and prevent hate against our local community.
24 November 2011
Delicious fragrant new coffee from Peru, produced by the San Jorge cooperative in the Sandina Valley region of Peru is now available to buy at Redroaster. This coffee is grown at high altitude in the Andes without the use of chemicals and carefully processed at the Cecovasa plant. Paul says: "It has bright citrus acidity, medium body and a floral aftertaste."
|Mexican Mountain Decaf
27 October 2011
One of the highest quality decafs in the world, (the beans are decaffeinated using the Mexican mountain method), is now available and on sale at Redroaster outlets.
The Organic decaffeinated blend, also sold by Redroaster, is extracted using the carbon dioxide method. Chief coffee roaster Paul: "We only use beans that are naturally decaffeinated without chemicals. There are three different ‘non-chemical’ methods of extracting caffeine -- the first two work on the principle of steaming open the cell wall of the green bean and leaching out the coffee oils and caffeine into water. In the third method, the beans are exposed to a highly compressed form of carbon dioxide that combines with the caffeine inside the bean. The caffeine is then removed from the carbon dioxide through charcoal filtering. So the bean and its oils are left intact." These far gentler methods of removing the caffeine content produce a much richer taste of coffee when compared with the traditional chemical methods of extraction.
Our new website went live on Monday 26 September.
|Redroaster's first Open Roastery day
21 May 2011
During the Brighton Festival in May, coffee roasters Paul and Tiago enjoyed meeting and talking to some of their regular wholesale customers at Redroaster's first Open Roastery day in Kemp Town, Brighton. Coffee tourists from Spain, Argentina, New Zealand and the United States also visited to sample coffees and watch a roast in progress. One visitor bought up all they had roasted of the Guatemalan Cup of Excellence beans.
|UK Coffee Week 2011
4 – 10 April 2011
Redroaster agreed to match every 5p donated by Redroaster customers to Project Waterfall, as part of the national fund-raising event, UK Coffee Week. A total of £235.58 was sent via The Allegra Foundation to a chosen water project, the first in partnership with WaterAid in the Mbulu District of Tanzania. Many thanks to all who supported the fund and especially to the many customers who donated far more than 5p.
|European Coffee Challenge Win
12 March 2011
Paul, chief coffee roaster of Redroaster was a member of the UK team which won the European Coffee Challenge competition in St Petersburg, Russia.
The UK team won a cupping (tasting) round and came first at sorting unroasted coffees for defects. They also made an espresso cup resourcefully out of snow, winning extra points for presentation. Reigning world coffee making champion Aysin Aydogdu and two of this year’s UK Barista Championship finalists, Neil Le Bihan and Edmund Buston, were also in the team. Celebrations in St Petersburg continued until 8am on Monday yet Paul was back serving coffee at Redroaster by 7am on Tuesday.
|31 May 2010 Winner of the Best Literature/Workshop event at Brighton Festival, awarded by Latest this year was – Grit Lit at Redroaster, beating Martin Amis into second place.|
|25 September 2009 The Guardian picked Redroaster as one of the ten best cafes in the UK: "A Brighton favourite. Unpretentious, functional, friendly and stuffed with locals who come for the excellent coffee and the best hot chocolates on the south coast. As well as the large indoor space there's a smaller outdoor area for catching a few rays, although stalwarts sit outside year-round. There's often good live music here in the evening, too."|
|Dark Star's Redroaster coffee beer wins world beer championship
23 September 2009
Dark Star Brewing Co's Espresso Beer won the title of the Best Specialty Ale in the World award for 2009. With 16 kg of Redroaster House Blend pure arabica beans, some Challenger hops and three kinds of malts, the beermeisters of craft brewers Dark Star developed a ‘Marmite’ beer which has earned its place amongst their six permanent beers ever since.
|18 November 2008
Simone Ware, Redroaster manager, gave chase when she spotted a man she thought had run off with a
customer’s wallet. She alerted a community police officer who happened to be in the cafe at the time
and they both ran fast enough to corner the thief in Pavilion Gardens and the officer was able to make
an arrest. Simone was able to return the stolen wallet to the customer.