As some of you may have noticed I have been away for a quite a while now. I have missed writing, but just haven’t had the time, starting Sixth Form, working, and so much more.

I thought I would come back with a bang, writing about what I know best – coffee. Lets get one thing straight – you either love it or hate it. I personally LOVE it. It makes me happy, wakes me up and makes me think straight. It is the best legal stimulant available and there are so many varieties. So this brings me on to what I am writing about – Whittard Of Chelsea Coffee Beans. Have you ever walked into Whittard’s? The smell is amazing, overpowering and (even) stimulating. I get so many people coming into my shop saying “You must love working here – just for the smell” or “It smells so good in here – I could spend all day in here”. I have kept a little record going and it is amazing how many people say it!! I will stop boring you know and get on with it –

There are 18 different types of coffee beans available in Whittard. This excludes all the pre packed ones and special varieties sometimes available. I have written a description on each and the number is the strength scale (1 – Mild 8 – Strong) =

AFTER DINNER

The Roast ~ this is roasted as dark as possible. Any higher and it would catch fire! 8

The Flavour ~ the coffee has a kick to make a great espresso, with a depth and a quality, firm taste. Robusta is not added; therefore it will not have the earthy, metallic undertone found in cheap Italian coffee.

Tasting Notes ~ the pleasure in this coffee is the slightly bitter kick in the flavour, as much as the “caffeine hit”. A good After Dinner should be described as very strong, very black: if the word bitter is used, it is through ignorance or bad brewing.

SANTOS AND JAVA

The Roast ~ Continental high roast: a dark brown not quite a “black” as After Dinner 7

The Flavour ~ Smooth as velvet! As well as being rich, it is dark and strong. The Brazilian beans give the gentle Continental kick. The naturally rich, heavy, almost laid-back Java remains as smooth and luxurious as ever, even at this colour roast.

Tasting Notes ~ One of the favourite Whittard House coffees. It is ideal for Cappuccino, because the dark colour takes milk well, without the flavour being “drowned”. The roast is not so dark that it appears slate grey when milk is added – as After Dinner coffee would. This has long been one of Whittard’s most popular high roast coffees, especially in the 1940’s to 1960’s when mush of the other coffee on sale was light roast and medium strength.

MONSOON MALABAR

The Roast ~ this aged/matured coffee can be high roasted, without developing the bite associated with black coffee. 7

The Flavour ~ Quite exceptional! Strong, dark and positive. A quite unique aroma and very different from After Dinner and Santos and Java! There is a subtle sweetness in this, that holds on the back of the tongue and stays in ones mouth, transmitting wonderful flavour signals to the brain.

Tasting Notes ~ I once referred to its taste concept as akin to a piece of steel – pure, straight and clean. There are no fuzzy edges of uncertainty about Monsoon Malabar. This coffee is a successful attempt at copying the flavour developed in the beans during their six-month sailing ship voyage to Europe. It is now picked during the Monsoon season and stored in damp, draughty conditions. This ages the raw bean, which turn yellow in colour. We can high roast the bean, and because of its especially low acidity after the ageing process, there is no bitterness.

Café FRANCIAS

The Roast ~ High Roast and French blended together. 7

The Flavour ~ the aim of this blend is to make a coffee reminiscent of happy days spent in corner cafes watching the world go by. The result of this blend is a deliciously strong, smooth coffee, thick enough on the tongue to be noticeable, with a brilliant after taste.

Tasting Notes ~ this is probably the “best French coffee in the world”. Being a pure Arabica this blend has an unsurpassed quality and its superbly smooth. No dull earthy Robusta tones in this one, just a hint of lovely strong French coffee bit!

OLD BROWN JAVA

The Roast ~ this aged coffee needs to be full French Roast, to develop the full potential of its remarkable character. 7

The Flavour ~ this has a unique flavour, quite unlike any other coffee. There is a wonderful tang, not quite earthy, almost a twist of spicy flavour in the Old Brown Java. There is even a hint of real tobacco in the background. It is rich and full flavoured.

Tasting Notes ~ this was once bought as a coffee of the month in a small quantity and was so popular was decided to be brought in as a main coffee. World demand is strong, supplies are scarce, and rather like mature cheddar, it is not sold before ready. Being stored in huge underground pits for up to seven years, the coffee develops a mellow smooth character, having lost all of its acidity. Once matured in these pits, the yellow/beige coloured beans are dug up, sifted to remove stones, bagged and sent to Europe.

GUATEMALA ELEPHANT

The Roast ~ a dark French roast to bring out the full character. 6

The Flavour ~ Tone of dark chocolate and honey – absolute heaven! Almost richer and smoother then Columbian, with more of a heavy aromatic character and a sweet, slightly warming, full in the mouth taste.

Tasting Notes ~ an accident of nature developed a bush that only produces giant “E” (Elephant) grade beans. They seem best at holding the Guatemala style. The serenely peaceful colourful lifestyle of Guatemala is reflected in the coffee.

VIETNAMESE

As I have not had the pleasure of trying this coffee, as it is a new coffee in store, replacing the La Perla. When I get round to trying it, I will update. Sorry. Please do accept my apologies.

PICO DUARTE

The Roast ~ light French roast to develop a full, rich, not too strong flavour. 6

The Flavour ~ the best true Caribbean flavour you will ever get. Spicy and rich, smooth and warming. There is just a hint of nuttiness and clean freshness.

Tasting Notes ~ this is the best, most caring, and biggest coffee plantation ever seen by our Guru Giles (go to www.whittards.co.uk - more info on him there). You can taste the quality in the brew. One gets the impression that the estate is solely run for the benefit of the people. Everyone gets involved at harvest time, because all the bans are hand picked, so that only the ripe cherries are selected.

COLUMBIAN

The Roast ~ a French Roast where a touch of shine (oil) may appear. 6

The Flavour ~ Richer, spicier and fuller than some Central American coffees. I one wants to get into serious tasting jargon, Columbian is “multi-faceted”, in other words an unbeatable variety of flavours hits one’s mouth. It is a strong coffee taste, rich and superbly smooth, but with a nutty character.

Tasting Notes ~ Columbian coffee is probably the most popular in the world. We buy from the superbly well organised miller in Medellin, who receive sun dried “parchment coffee” daily form the local farmers who do all the cleaning and drying on their own farms.

PURE MOCHA

The Roast ~ Medium roast. The natural tang and magic of Mocha would turn bitter if roasted any darker. 6

The Flavour ~ rich, intense on one’s tongue with almost a winey flavour that seems to some people a slightly sour undertone. This is what actually makes it famous and so delicious.

Tasting Notes ~ the ‘dry’ process means that fresh picked red cherries are laid in the sun to dry. Once the skin and flesh are dry and brittle, they are bashed off! The bean, left in its skin during the process, “matures” and “sours” slightly, developing the amazing winey tang for which the real Ethiopian Mocha is famous. Mocha could be classed as an acquired taste. Grown in the region where coffee was first discovered, Mocha owes its name to the port from which it was shipped to the rest of the world.

WHITTARD BREAKFAST

The Roast ~ a rich strong coffee, which has a full clearly defined flavour, body and character. 5

The Flavour ~ represented are two distinctly different coffee growing areas. Rich smooth Colombian and the spiciness of Mocha, result in a “strong/medium” coffee, ideally suited for any time of the day.

Tasting Notes ~ Whittard has very few House Blends, preferring to sell pure coffee regions and estates instead. However this popular blend works well as morning coffee – many people enjoy a milky coffee at breakfast and Whittard Breakfast has been specially created to be drunk with milk. Mr Dick Whittard always had his favourite blends, and was a great believer in a pinch of Mocha adding richness and depth to any coffee. This therefore characterises what would have been referred to in the 1960’s as a top class strong blend.

DECAFFINATED COLUMBAIN

The Roast ~ Light French Roast 5

The Flavour ~ at this colour of roast, the decaffeinated coffee has flavour and style light, which could be ‘biscuity” and too thin, nor is it too dark which could develop a bitter “charcoal” edge. The result is a perfect balance for all tastes.

Tasting Notes ~ Please don’t believe the old wives’ tales about decaffeinated coffee. It is NOT harmful. The process is entirely safe and the beans are steam cleaned so that all traces are removed.

KENYA AA

The Roast ~ medium roast to bring out the finest Kenya character 5

The Flavour ~ Kenya is famous for its bright, clean, fresh strength. It is the excellent “point” and spiciness of Kenya that gives it the full flavour strength. The AA grade has a full smooth flavour, and is probably richer in Peaberry.

Tasting Notes ~ Whittard cannot easily buy coffee from a single estate because many Kenya coffee farms are very small family units, inherited over generations. Their efficiency, combined with control exercised by the Kenya Coffee Board, guarantees excellent quality is maintained throughout a district. Whittard’s buy from two mills and through them support two schools, a ward and a field hospital.

KENYA PEABERRY

The Roast ~ Medium roast to bring out the full flavour of Peaberry 5

The Flavour ~ Rich, piquant and very well defined as being clear and positive. Peaberry has a more concentrated Kenya character. The belief is that all the energy and sap usually apportioned to two beans in the shell has now been invested in one bean.

Tasting Notes ~ Two halves of the beans usually grow in each cherry, but quite randomly a single round Peaberry develops. It was quite easy to make a sieve that lets the rounder beans fall through, and the expert tasters soon discover that there is quite a difference in taste.

CARIBBEAN MOUNTAIN

The Roast ~ the aim is to produce as smooth and delicious coffee that is pleasantly mild and easy to drink at any time. This coffee is a blend of Costa Rica and Kenya coffees. 4

The Flavour ~ both coffees are medium roast, from single growing areas, resulting in a smooth, enticing, well-defined flavour. Costa Rica from the La Perla Mill is one of the finest available, with its balance of everything that is important to coffee: - Flavour, Body and Point, while Kenya AA is piquant and bright.

Tasting Notes ~ the blend takes milk due to the Kenya strength. Indeed the blend becomes more interesting as the milk brings out the flavour and depth of the coffees.

COSTA RICA

The Roast ~ The medium roast produces a superb rich but smooth taste, while retaining the essential coffee “spiciness” for which Costa Rica is famous. 3

The Flavour ~ mild and smooth. A perfect balance of Body, Aroma and Flavour. This makes it the ideal starting pint for coffee drinking, and critical tasting from this point in tasting one ventures into extremes.

Tasting Notes ~ Costa Rica produces one of the world’s most reliable coffees. The climate and central highlands provide the conditions, and a choice of Pacific or Caribbean coasts provide the variety.

BLUE MOUNTAIN JAMAICA

The Roast ~ True “Appellation” Blue Mountain must only be lightly roasted, to bring out the finest flavour. 2

The Flavour ~ Very smooth, very luxurious, very mellow; there is nothing harsh in Jamaican coffee. An expert can tell Blue Mountain Jamaican: it has a particular sweetness and aroma unlike any other, which it develops because of perfect growing conditions.

Tasting Notes ~ Connoisseurs want Jamaican coffee, because they know the delights it holds. Many newcomers recognize the name and want it. Blue Mountain fetches higher prices, as it is grown in perfect conditions, high altitude, and volcanic soil, plenty of rain etc. The Japanese buy vast quantities leaving only a fraction for the rest off the world, hence the price!!

COFFEE OF THE MONTH

To actually know what it is, please visit your local Whittard’s or visit the website. I would advise your local store so you can smell it for yourself. Many of the past COTM’s have become big selling brands. At the time of writing this, the COTM is:

Laos

So there you have 18 coffees out of the MANY available. These are all the loose coffees available, but if you visit a store (or ring or visit www) then you will find loads of other styles of coffee. Here are rough estimates on prices:

125g = £1.75 - £2.50

250g = £3.00 – 5.60

500g = £7.00 - £10.00 (get 10% of stated price when you buy 500g)

All prices are ESTIMATES and you only get 10% of 500g, all prices EXCLUDE Blue Mountain, which is higher priced (125g = £9.50 250g = £19 500g = £38) For any more info, please visit a local store. For local listings visit www.whittard.co.uk

© Craig Davies 2002