Redroaster diary
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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.
 
  New Rwandan coffee

28 December 2011
Redroaster is offering a new coffee from Africa. 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 previously 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.
 
New Peruvian coffee

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. 		 
 
  Project Waterfall

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."
 
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.
 
28 September 2008 The New York Times newspaper reported in its Sunday Travel Guide to Brighton: "...Brighton's clubbers and cognoscenti rejuvenate at the Redroaster Coffee House, a Valhalla of caffeine where the croissants are fresh-baked and the coffee comes out of burlap sacks. Plop down on a sofa and order a pot of French pressed coffee (starting at £2.30 a pot). Everything is roasted and ground on the spot. Who says England is a nation of tea drinkers?"

To read more go to:
http://travel.nytimes.com/2008/09/28/travel/28hours.html?scp=1&sq=Brighton&st=cse
 
Opening Times:
7.00 am to 7.00pm Monday to Saturday
8.00am to 6.30pm on Sunday
Always a fantastic cup of coffee