St Andrews Coffee Company - Artisan Roastery, St Andrews Videos

Peruvian Gonzilla in the cooling tray. . Creamy body with fruity overtones, mild acidity, spicy aromas and a good long clean finish . Taken to a medium roast in 11 minutes and 22 seconds . Order yours here: www.standrewscoffeecompany.co.uk . #ArtisanRoastery #coffeeroasters #standrews #standrewscoffeecompany

*** New Coffee Alert *** Rwanda Gisenyi (from £7.80) - Bourbon - Medium Roast - Cedar Wood, smooth and velvety, tobacco-esque, liquorice and aniseed, clean finish Honduras (from £8.20) - Lempira, Catuai, Obata - Medium/Dark - Balanced and smooth with notes of spice, lemon, & pine. Delicious for espresso or filter Colombia Tolima (from £8.40) - Caturra, Typica - Light/Medium - Extremely smooth, bright & creamy with notes of pineapple, coconut & vanilla Peru Gonzilla (from £8.30) - Typica - Medium - Creamy body with fruity overtones, mild acidity, spicy aromas and a good long clean finish Read more: www.standrewscoffeecompany.co.uk #artisanroastery #coffeeroasters #standrews #standrewscoffeecompany

When people ask if we can cope with demand... Freshly roasted beans cooling, new batch dropped into the drum roasting and the next batch sitting in the hopper waiting to drop. It's a small roaster but it's commercial. We can roast back to back 24/7 on this machine one batch after another. We always have green beans in stock ready for the orders coming in. #artisanroastery #coffeeroasters #standrews #standrewscoffeecompany #shoplocal #supportsmall

It's Sunday night but what's a better way to spend it than the sweet smell of freshly roasted coffee? Our Dalian Amazon coffee roaster is just warming up which means it's the perfect time to order. Www.standrewscoffeecompany.co.uk #artisanroastery #coffeeroasters #standrews #standrewscoffeecompany

We often get people asking us about dark roasted coffee. Dark roasting is traditionally used to mask defective and lower grade coffees – by using a dark roast profile the coffee has been taken to a point whereby you would no longer be able to taste any of the intrinsic qualities – it is perhaps this reason that explains the popularity amongst the commercial market. Our business has developed naturally with light to medium roast profiles due to the grade of coffees we are working with and our preference for flavour profile.

Sunday is fun day. So we're getting our roast on. Columbia Terruño currently being roasted with our Brazilian Espírito Santo waiting to drop into the drum. Order here yours here: www.standrewscoffeecompany.co.uk #artisanroastery #coffeeroasters #coffee #standrews #standrewscoffeecompany

Noisy huh? Normally around 220 degrees the beans begin their first crack. Most of our roasts will stop between 1 and 2 minutes after this point (light to medium) where the darker roasts will endure a second crack... Interesting huh..? Keep reading for some coffee snobbery..! Good quality beans are seldom roasted dark as it takes away the flavour of the bean and gives a more burnt flavour. Cheaper beans tend to be more oily and can endure the extra heat. They would also lack flavour when roasted lightly. The difference 'mostly' comes from a mix of the variety and altitude grown. In general, higher altitude, slower growing, bigger flavour, lighter roast. Vice versa. For the wine drinkers think the difference between a £5 bottle and a £7/8 bottle. Visit our website here: www.standrewscoffeecompany.co.uk