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@Artigiano cardiff Exeter London Reading
June 6, 2016

Where Does Arti’s Coffee Come From?

Origin Coffee Roasters
Source. Roast. Teach. Brew.

When we at Artigiano set out to create a new kind of coffee shop, we knew that our coffee needed to be the star of the show. We didn’t want to serve anything less than the best, so, over a cup of Joe, we agreed to work with Origin.

Origin curate incredibly special coffees from around the world. Their approach to sourcing is through direct trade – over 90% of the coffees they currently feature are direct trade, the other 10% through importers and collaborative importer partnerships. Through their direct trade sourcing, Origin visit the farms and mills they work with at least once a year, paying in excess of Fair Trade prices and ensuring that the producers they work with are dedicated to environmental and social sustainability. By being on the ground they are able to speak to the farmers, the workers and their families – to ask questions and see things with their own eyes. This model of sourcing also ensures that not only is the coffee they sell ethical and of exceptional quality, but it is fully traceable – something which is fundamental to speciality coffee.

The green coffee they source is then roasted in Cornwall on two Loring Smart Roasts. These roasters are among the most environmentally friendly available; compared to a traditional roaster with an afterburner, the Loring can produce 83 per cent less CO2. The coffee is roasted lightly and freshly by expert roasters, who skilfully combine science and technology with sensory knowledge; the light roasting ensures that the individual characteristics of the coffee they source is complemented and enhanced.

Their education team, based in training labs in Cornwall and London, teach the Speciality Coffee Association of Europe (SCAE) Coffee Diploma. Through this and their relationships with some of the UK’s most awarded baristas, including the current 2016 UK Barista Champion, they work to ensure that the brewing does justice to the producers. For Origin, it’s all about precision and craft throughout the supply chain, which is why we at Artigiano chose to work with them.

@Artigiano cardiff Exeter London Reading
June 6, 2016

Arti’s Single Origin Coffees

As well as the mainstay espresso blend, Artigiano feature regularly rotating single origin coffees, showcasing different countries of origin, varieties and processing, showing off the very best in speciality coffee.

The current single origin being featured is Kechewo, a delicious washed coffee from Ethiopia.

Ethiopia Kechewo

Processing: Washed
Producers: Various producers
Varietal: Heirloom
Region: Limmu
Altitude: 1,800 to 2,000 masl

Kechewo is juicy from start to finish. It’s very refreshing and clean with medium citric acidity that is balanced by the sweetness of the blood orange and base notes of the black tea. Grown about six hours west of Addis Ababa near the town of Jimma in Ethiopia’s Oromia State, Origin fell for the Kechewo and its vibrant limeade sweetness, which is perfect for the summer.

The Kechewo washing station was founded in 2010 with 400 farmers, which has now blossomed into 1,417 members today. The producers are spread over 2,000 hectares. Their extremely small coffee farms are mixed in with other crops that make up 30% of the mill’s total serviced land. 60% of that land is still untouched forest and 10% is for local cattle grazing. The NGO TechnoServe, which has collaborated with many of the mills producing Ethiopia’s best coffees work with Kechewo.

TechnoServe offers assistance through financing and technical advice, sharing new coffee producing techniques and knowledge with places that have had difficulty accessing such expertise. TechnoServe’s mandate is to share the tools that producers need to get started and enable them to take over and make the business self-sufficient. The mill is currently going strong making a profit, which is being used to pay members more for their incredible coffee and invest in the future.

June’s featured coffee is the incredible Las Mingas, a direct trade coffee from a recent sourcing trip to Colombia.

Colombia Las Mingas

Processing: Washed
Producer: Romero Sanchez Jesus Arbey
Varietal: Caturra
Regions: Pitalito, Huila
Altitudes: 1,440 masl

Romero Sanchez Jesus Arbey, his wife Blanca Rojas and their children moved near Pitalito in Colombia’s Huila region about 17 years ago, for better schools and a better life. However, when they arrived, Romero found incredible land – land that could create incredible coffee.

Origin Coffee Roasters met with Romero, his family and their big pack of playful dogs on a cloudy day in July last year. His farm is made up of gentle hills rather than the usual steep cliffs that are present on many coffee farms, making the incredibly difficult job of creating this amazing coffee a little bit easier for Romero.

Origin were struck by this coffee and how it captured what was so unique and interesting about Colombian coffee and the Caturra varietal. Caturra is a natural mutation of the Bourbon varietal found in Brazil, but has taken off in Colombia as the speciality coffee varietal of choice. Caturra is incredibly delicious, sweet and complex and Romero has captured Caturra at its very best.

@Artigiano cardiff Exeter London Reading
June 6, 2016

Arti’s Espresso Blend

Processing: Pulped Natural & Washed
Producers: Ricardo Barbosa & Multiple Producers
Varietals: Mundo Novo, Catuai & Caturra
Regions: Minas Gerais & Tolima
Altitudes: 1,100 & 1,600 – 2,000 masl

Flavour Profile: Milk Chocolate, light caramel, walnuts and sweet berries.

The Artigiano espresso blend features 50% Brazil Fazenda Mariano (Pulped Natural) and 50% Colombia San Fermin (Washed).

Origin Coffee Roasters have been working with Ricardo Barbosa the owner of Fazenda Mariano for over five years now and we are proud to be featuring his coffee. When Origin first met Ricardo, he was selling his coffee to the commodity market, but now receives the price it deserves being a speciality grade coffee produced with impeccable craftsmanship.

Origin’s introduction to the San Fermin coffee started during their sourcing trip to Colombia in late 2015. Working with local mill partners, Caravela, they identified numerous flavour profiles from producers in the Palandas area south of Colombia’s Tolima region. They then took these profiles back totheir lab at The Roastery where they selected their favourite. Caravela then separated out the 27 producers whose coffee fits the San Fermin profile, offering them a premium for their coffee in exchange for the incredible care and attention that must be given to achieve the delicious flavour profile.

So when you drink a shot of espresso from Artigiano, it not only tastes good, but does good for the community who produce it. What a great way to start the day!

@Artigiano cardiff Exeter London Reading
June 6, 2016

Arti’s Guide to Creating Latte Art

There are hundreds of latte art designs out there, each wonderfully creative and providing a special coffee that shows our customers just how much we care about the art of the barista.

Here we run through the process of three basic designs: the heart, the rosetta and the tulip.

5 Top Tips for Creating Perfect Latte Art:

1 Cold milk
Pour enough cold milk (34ºF or 1ºC) for one cup into the steam pitcher – a cold pitcher will give you more time steaming your milk, decreasing your chances of scalding it. It also makes the cream stiffer and easier to handle.

2 Full Flavour
You can use any type of milk, but we would recommend whole milk because it tastes the best and it mixes with the espresso well, so you get a much better tasting drink with it. You can use skimmed milk if you want to reduce the calorie count of the drink, but it won’t work quite as well.

3 Use a Thermometer
For the perfect foam, always have a liquid thermometer handy – this will help you be exact about removing the milk from the steamer before it scalds. The goal is to heat the cream to just below boiling. The optimum temperature is between 65ºC to 68ºC (never more than 71ºC, as the milk will burn).

4 Pour with Confidence
Creating latte art takes a confident hand. Don’t worry if you don’t feel confident to start with, as your skill will develop with practice.

5 Small Bubbles
Try for small, light bubbles (called microfoam) instead of big, dishwater-like bubbles. You want your foam to have lightness without sacrificing body.

Now comes the technique…

Latte art: Heart
1 Pour from a greater distance up or from a greater height – that way the milk is going to go underneath the espresso (as you get closer to the top you pour faster so that the foam starts to rise up to the top – this is when you start controlling it).
2 To make the heart, you are basically going to be pouring into the centre of the cup until its is about ¾ full.
3 Then, as you get closer, the foam will rise to the top – shake it from side to side then lift up at the end to suck up and cut through, creating the heart shape.

Latte art: Rosetta
1 This classic latte art design looks like a fern. Similar to the heart, you start higher up so the milk cuts underneath the espresso.
2 Then, as you get closer to the cup, the foam will rise to the top.
3 Move to the back of the cup and run the pitcher back and forth, then lift up in a smooth motion and cut right through at the end.

Latte art: Tulip
Our final design is the tulip, which combines elements of both the heart and the rosetta.

1 Start off in the same way as the heart, but then you go to the back of the cup (same as with the rosetta) to form the base of the tulip. The catch is you stop pouring midway through the design.
2 Moving to the back, do a little wiggle with your milk pitcher then pull up and stop pouring.
3 Then pour back into the base and pull up.
4 Repeat as many times as your cup will allow.
5 At the end (when the cup is full) pull up and through the design, which creates the tulip.

We take great pride and care creating our latte art. Why not come in and watch how we do it in one of our locations.

If you have a special request, we will do our utmost to recreate it in store for you. Just talk to one of our baristas (but maybe just not during a busy lunch service).