Red Roaster Coffee
The plan with the TUT blog was to write posts about all the good things in life and while much of that is knitting and yarn, I have a complete addiction to good coffee. There’s an independent company that roasts near where I live and I’m very lucky to know the roaster (his partner is a knitter, naturally). I asked Paul of Red Roaster about his experiences and thought I would share them here for all you coffee addicts out there.
Located in the centre of Brighton, Redroaster is an original and independent coffee house that that until recently, hand roasted on the red roaster located behind the counter. Due to demand and popularity of the fabulous blends, a second roastery was required just down the road which Paul., the chief Roaster manages. Paul was a member of the winning UK team at a specialty coffee competition in Moscow last year and has uniquely been placed in the top four of the Speciality Coffee Association’s annual cupping (tasting) competition for three years so when it comes to coffee, you’re in great hands. Here’s what Paul had to say:
What started your passion for coffee?
I never drank tea or coffee at all when I was young except for a trip to Portugal when I was 18, I tried a coffee in a cafe on the Spanish border, I was slightly surprised to get some treacle-like substance in the bottom of a small cup!
What exactly is your role at Red Roaster and how did you train for it?
I am not sure when I started drinking coffee regularly, perhaps sometime in my early twenties, I progressed from “fancy” instant to filter and then to espresso after buying a machine at a car boot sale. I also started collecting coffee paraphernalia at this time as I was fascinated by all the different inventions for producing a cup of coffee.
Any recommendations for recipes/ unusual drinks including coffee?
I am a total purist, I have never tried coffee with milk or sugar despite the fact that I have made 1000′s of lattes and cappucinos. The secret to good coffee is to buy freshly roasted whole beans and grind just before brewing, drinking it as black as it comes. My favourite method at the moment is a “Clever Dripper” as it gives you all the flavour and body of a french press but without the sludge. The golden rule when making coffee is to use a ratio of 60g to 1litre of water.