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Sample the tastes and aromas from the very best producers and roasters around the world with our exclusive tea and coffee clubs.
A truly excellent tea can be as layered and complex as a fine wine, and with a bit of practice you can learn to discern the exact origin...
We’re all about the art of the roast – the delicate process of balancing the bean’s natural flavours, causing it to change in colour, taste...
Some people count sheep to get to sleep. With 100 different teas to choose from, we’ve found a much better solution. True, our collection is huge. But you can choose to track down your tea by taste, by origin and even by number.
In 1886 our founder Walter Whittard set up his very first shop, filled floor-to-ceiling with the world’s finest tea, coffee and cocoa. Those brave new brews are now time-honoured classics and we’re still following our nose for the new…
Let us introduce you to our world of teas by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of coffees by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of Hot Chocolate by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
We have five different roast levels in our coffee range, and the level of the roast greatly influences the final flavour of the bean. It’s a common misconception that darker roasts are stronger, but in fact the strength of your coffee depends on the amounts of water and coffee that you use. It’s the flavour of the bean that’s affected by roasting level—in a big way.
A coffee bean looks simple, but packed inside that little bean is a complex mixture of sugar, oils and acids. When you roast coffee, that changes the chemistry of bean, converting starches to sugars—different beans will respond differently to roasting, meaning that there a huge range of final results when you combine the original bean with the roasting process.
Coffee begins as a cherry, before the fruit is removed, leaving the bean. The bean then has to be dried before it’s finally ready for roasting.
On a very simple level, coffee roasting is no more than heating coffee up until it changes colour, shape, aroma and flavour. Early roasters used pans held over a fire; nowadays roasting can be done on every scale from vast rotating drums to a wok over the stove.
As the beans begin to roast, they lose moisture and turn from green to yellow. It’s not until the bean is dry and has lost about 20% of its weight that the first browning reactions start—at this point the sugars and acids trapped inside the bean begin to react. That’s when the magic happens.
Yellowing: The beans lose water, and start to turn yellow. The amount of weight they loose depends partly on the speed of the roast. This process starts to happen around c. 160°C.
First Crack: At around c. 200°C, the beans literally crack open, making a popping sound as carbon dioxide and water are released from inside. This is the moment that the coffee becomes drinkable: light roasts, like our Jamaica Blue Mountain, are cooled shortly after first crack.
Second Crack: The beans crack again at about c. 240°C —this starts to happen around a medium roast, so a coffee like our San Agustin Colombia would be roasted to around second crack and no longer.
Dark roasts: After second crack, coffee becomes dark and oily, and the rich roasting flavours start to overtake the flavours of the coffee’s origin. Coffees like our Monsoon Malabar and Guatemala Elephant are darker roasts.
Fire: The beans catch fire at anything over 250°C, leaving you with a heap of charcoal and an embarrassed face as you try to explain to the fire department how your search for the perfect roast went wrong.
Roasting dramatically changes the flavours of the bean, so it’s vital that we select the right roast for each coffee based on the bean’s origin and type. Each roast is designed to bring out the best of each individual bean.
Roasting is no walk in the park. Get it wrong, and you risk spoiling the bean—at best you’ll lose key flavours, at worst you’ll end up with charcoal on your hands. We work with suppliers who understand the roasting process down to every detail, from the speed of a roast to the crucial temperature inside each bean.
A lighter roast keeps the bean closer to its original flavour—the aspects influenced by the soil and atmosphere at origin. These coffees tend to be sweeter and fruitier, with a slightly lemony taste, and are ideally suited to an espresso. A good example is our Kenya Peaberry, which showcases the delicate lightness of its soil alongside the fruitiness common to many Kenyan coffees.
When a coffee is medium roasted, flavours from the roasting process begin to mix with the original flavours of the bean. A good example of this is our Guatemala Antigua: its complex flavours of honey, spices, chocolate and grapes are perfectly balanced by the roast, resulting in a richly layered cup. Medium roasts are pretty versatile, and well-suited to cold-brewing.
As the flavours of the bean’s origin are overtaken by the flavours added during roasting, the coffee loses its bright fruitiness and becomes rich and smoky. The intensity of this level of roasting makes it popular in Europe—it’s a good choice for a latte or cappuccino, as the rich roasting flavours can be heard above the milk. Our Café Français is a classic example of a dark roast, with those characteristic chocolatey notes and hard-hitting body.
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