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How to use a Stove Top Percolator

Trying to make the perfect cup of barista coffee at home is a challenge. You could just go and buy it from your local coffee shop (which you should definitely support!) but the cost soon adds up. Not got the space for a fancy espresso machine? Not to fear – A Stove top percolator will answer all your prayers. You can finally make that same barista style, caffeine fix at home. We know – we know… we are not all skilled baristas! Luckily we have come up with six fool proof steps, to guide you through this process. Stove top/percolators/moka pots are super easy to use and you can get a great coffee in just 2 or 3 minutes.

Getting to know your coffee percolator:

Let’s start with the basics. Preppy Italian moka pots come in three parts, once it is taken apart. They are known as the bottom chamber, the filter basket and top chamber. Each part is essential for making that mouth-watering cup of Joe! You can use most stove top percolators on gas and electric hobs; just check the instructions of your moka pot.

How to use a coffee percolator:

  • Firstly, you need to fill the bottom chamber with hot water, just below the safety valve which you can see on the outside, and inside of the chamber.
  • Now grab one of your favourite Edgcumbes freshly roasted coffee! Take the filter basket and fill it to the top with a medium – fine grind size coffee. Don’t forget we can grind this for you – just select the Moka pot grind on the website.

Top Tip – You should not use espresso-fine grind coffee as this can clog up the filter whilst boiling. If you are using your own grinder, select a Medium to Fine Grind. It should resemble the texture of Table Salt! Medium-fine grind is typically used in Aero-presses. Do not tamp (press) it too hard, gently fill to the top and ensure the outside rim has no coffee grounds on it.

  • Time to put the stove pot back together – and be careful because the bottom chamber will be hot from the hot water. Make sure the pot is nice and tight (perhaps use a cloth for extra grip) before putting it on to heat.
  • Now whack your coffee percolator on a medium heat for 2 – 3 minutes! A medium heat ensures it will ease through the holes nicely, if it is too hot, this can splatter through and be dangerous. Leave it for 2-3 minutes to work its magic. To pass the time you can make some toast, do jumping jacks or you can quickly whack on a jazzy shirt ready for that zoom meeting.
  • You will hear it starting to fizzle – this is how you know the coffee is about to start coming through!
  • Carefully take it off the heat, handling it with a kitchen cloth. Now run the bottom chamber underneath a cold tap to stop further brewing. Over-brewing it will burn the coffee and that’s the last thing any of us want.

Whizz up some warm milk with a whisk and add – you can even attempt your own fancy latte art!

And there you have it!

Finally, A proper brew at home now made possible with a Stove Pot Percolator. You didn’t even have to leave the comfort of your own kitchen to achieve a coffee shop standard espresso drink. 

Now all you need is coffee! You can shop our freshly roasted speciality coffee here. From exotic single origins, to signature blends created by our team of expert roasters, we will have something to tickle your taste buds. Just pick your coffee and select it to be ground for percolator/moka pot.

Still unsure on how to use your swanky new stove top percolator? Watch this video to see Kit, Edgcumbes’ barista extraordinaire, demonstrate his skills for your delectation and delight….Sit back and enjoy!

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COVID-19 – Update from Team EDGE

UPDATE: 01.04.2020

Our ‘EDGEMart’ at the Roastery is still open with revised timings 10am-3pm and offering ESSENTIAL goods (milk, bread, eggs, beans etc…all sourced from local suppliers).

Our online shop remains open for orders.

Orders under 2kg are shipped via Royal Mail. Royal mail are currently experiencing delays due to staff sickness. Please contact your local depot or check online for area updates. Estimate delivery time: 7 working days.

UPDATE 27.03.2020

Orders for online delivery may take longer than the usual estimate of 2-3 days.
Orders under 2kg are shipped via Royal Mail. Royal mail are currently experiencing delays due to staff sickness. Please contact your local depot or check online for area updates.
Although we do not want to encourage unnecessary trips, our Roastery is open for Click & Collect orders if you are local.

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EDGCUMBES > COLOMBIA 2019

Part 1: Return to Origin

Back in December 2019, our Directors Alice and Chris Edgcumbe-Rendle returned to Colombia to visit a clutch of extraordinary coffee plantations whilst taking the opportunity to soak up some of the vibrant Colombian culture. From the hustle and bustle of the huge capital Bogota, to the epic mountain range of Sierra Nevada, Alice and Chris explored the lush tropical jungles and spent many afternoons doing what they enjoy best: confirming that Colombia really IS home to some of the world’s best coffees…(just to save the suspense, the coffee didn’t, ever, disappoint!).

To give you a full and in-depth account of all things Colombia, Coffee and Culture, our directors wanted to share their travel blog with you. Read about their wild adventures hiking to the most picturesque and inaccessible points and relaxing in traditional and modern cafes. But, most importantly, getting to know the welcoming farming communities that grow the amazing Colombian coffees we all enjoy and love here in the UK.

The Journey:

“Edgcumbes sources speciality beans from far-flung locations” Alice explains. “We roast them in our Dutch barn close to the historic town of Arundel in the UK, serving coffee loving customers and visitors in Sussex and beyond! 

There is something that draws me to Colombia. Myriad reasons – its people who are unfailingly warm hearted and welcoming to visitors. Its culture of art, design and music; its architecture from the Havanesque Cartagena to the hip streets of Medellin.

But above all it has to be the land –imposing mountainous ranges, rainforests, inaccessible small holdings, babbling brooks and languid rivers…. Aaah!! Have I set the scene?

We decided to return to visit some of the coffee people with whom we work on a regular basis.  We were excited to cup new crop samples and order pallets of green beans, which are destined to be shipped half way across the world back home to our Sussex Roastery

The coffee supply chain is a long one. Starting with the farmer, who grows the tree from seed, harvests and processes it. The receiving mill prepares the coffee ready for export to the world. Followed by shippers who bring it to our shores, then roasters (us!) who morph the hard green bean into that tantalising, aroma-filled final result…and then, the barista (also us!) who turns the bean into the cup of Joe that we all love and recognise. 

The trip we planned was going to mean 9 flights in 2 weeks. It is hard to imagine sometimes just how large Colombia is! From the Caribbean coastline to high up in the Andes where the air is as thin as you will find in the Alps – Colombia has it all. 

Capital Chaos:

Bogota, the capital of Colombia was our initial destination. Vibrant, with a population of over 10 million, it is perched high in the Andes where the air is clear and the nights are cold!

We realised that our arrival had coincided with a major round of street protests which kept us busy, huddled in some of the local coffee shops. I must say, they have hugely improved since my last visit in 2015. 

It is great news that the speciality coffee scene is now flourishing in the countries of origin. For far too many years they had the worst, while the rest of the world got the pick of the crop. Mind you, one of the cafes had a rather lovely blend all the way from Australia! Such is the power of the speciality coffee scene.

Coffee truly is a global product.

Street protest in city – more music than anger!

Escape to the mountains:

The next day it was an early flight to Valledupar for our Sierra Nevada adventure. We landed in searing heat and bounced our way from the airport in one of the many taxis for whom decent suspension is an alien concept.

The views of the Sierra Nevada Mountains surround this small town and they are truly spectacular. It felt almost as if we had fallen straight into a David Attenborough documentary with the edginess of a Steven Spielberg movie. Indeed, this is one of the highest coastal mountains range in the world and is the home to 4 indigenous tribes, some members of whom we had arranged to meet.

The view from the hotel window had me lost for words. The mountain range reaches heights of 5700m – you can’t beat that sort of view!

Coffee & Climate:

The small town of Pueblo Bello was our destination – an hour from the plains of Valledupar, climbing steeply on a well-constructed road (a welcome change from the Costa Rican roads which are atrocious!). We first stopped off at one of the Coffee Research Stations which are owned and managed by the National Federation of Coffee Growers.

The station is invaluable as a weather-vane for monitoring the effects of climate change which is a hot topic in the area. They have seen temperatures rising, which means that coffee has to be grown in higher altitudes. This in itself is not a bad thing for lovers of quality, for speciality coffee thrives in these conditions. However, it makes the process harder, less accessible and ultimately more expensive. With the current low prices being paid for coffee, the status quo will have to change if we are to have a strong coffee economy in the future. Many young people are deciding against a career in coffee which will have long term ramifications for the whole supply chain in coming years.

This is why we believe that these trips to meet the growers are of significance as they help to foster links and build trade that will hopefully encourage more farmers to grow coffee.

Just as we in the UK are starting to realise the value of genuine collaboration on a local level, so the coffee industry is developing ties and links with coffee roasters in the consuming countries all over the world. This breaks down barriers and keeps the issue of sustainability and provenance high on the agenda.

The Research Station is a working farm and we were given a tour of the coffee nursery. We were fascinated to see where the seedlings are grown and propagated. Moving on to the compost farm where specially imported Californian worms do their bit to break down the ‘cascara’ (the outer skin of the coffee cherry that is discarded in the process of obtaining the coffee beans). Finally, we were welcomed into living quarters for itinerant workers who visit at harvest time. By the way, Colombia is one of the few coffee-producing countries that has two annual harvests, rather than the more common single annual one.

That evening, we sat in the beautiful hotel garden sipping tea (yes, I do carry my own tea and teapot with me) and reflecting on what we had seen so far.

 Even after many years in the industry, we are still amazed at the investment of time and energy in coffee processing. We never tire of learning and the opportunity it gives us to share that knowledge back home. The next day was going to be particularly exciting as we were going to have a meeting with some very special people- the coffee growing Arhuaco Tribe. We felt like children on Christmas Eve! We couldn’t wait to visit Wilbur Mestre…”

Meet Wilbur Mestre in Part 2!

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Job Vancancy – Part Time Bookkeeper

Do you want to join #TeamEDGE? Edgcumbes are expanding and we’re looking for an experienced Part Time Bookkeeper (minimum: 15hrs/week) to join our growing team!

A family business with over three decades of experience, we are wholesalers to the hospitality trade, online retailers and have an on-site Roastery and Café. The company has grown significantly in the past few years and we now have an opportunity for an experienced Bookkeeper who relishes the challenges of a dynamic and forward- thinking business. You will be working at our Lodge Offices with the admin team based at our Roastery near Arundel.

Our usual office working hours are Monday-Friday 9am-5pm – although the Café is open 7 days a week and we are dispatching coffee and tea to our online customers 24/7!
You will be involved in all areas of the business and reporting to the company accountant and MD.

Sound like just your cuppa? Fancy being part of a fab, friendly team? Then, we’d love to hear from you! For more info and to apply, please email your full CV and covering letter giving details of why you feel you are ideal for the position to : [email protected]

Key Tasks and Responsibilities

  • Have excellent understanding of, and skills in, working with cloud-based software. We use the Xero accounting and Unleashed Inventory management systems;
  • Daily bookkeeping and bank reconciliations on Xero accounting software;
  • Assist the company accountant in producing monthly management accounts;
  • Raising purchase orders on Unleashed Inventory Management system;
  • Reconcile supplier invoices and accurately input on to the Xero accounting system;
  • Pay purchase invoices on the Xero system through the automated bank feed;
  • Reconcile customer receipts with the sales invoices on the Xero system automated bank feed;
  • Reconcile the purchase ledger on a monthly basis and liaise accordingly with suppliers;
  • Handle communications and correspondence in a timely and efficient manner;
  • Answer telephone calls from suppliers and customers, responding appropriately and liaising with managers as required
  • Assist and support other staff workloads at peak times;
  • Ensure office computer technology, machinery and equipment systems are operated efficiently;
  • Proactively seek creative ways to reduce administrative costs and increase profitability;
  • Effectively manage any allocated assignments or tasks within agreed time frames;
  • Actively participate in any internal and/or external meetings, as required, to improve job performance;
  • Follow all relevant company policies and procedures;
  • Communicate with and advise a Director of any departmental events which may affect the growth and well-being of the company, whether positive or negative;
  • Undertake any other reasonable duties as directed by a Director or Line Manager;

 

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Christmas Info

ONLINE

To make sure your festive fuel is with you by Christmas, please make sure to place your order by Wednesday 18th December.

However…the Edgcumbes elves will still be hard at work in our warehouse sending orders out until 2pm Monday 23rd December – any orders placed after this time will be dispatched from Friday 27th December onwards.

For click & collect, please place your orders up until Monday 23rd Dec for collection until 16.00 Christmas Eve.

EDGE CAFÉ & SHOP

Christmas Eve: 08.30-16.00

Christmas Day: Closed

Boxing Day: Closed

Fri 27th – Tues 31st Dec: 08.30-16.00

New Years Day: Closed

TRADE

For all wholesale customers, we are closed for the Christmas period from midday Tuesday 24th December and will be reopen at 08.30 on Thursday 2nd January.

We will be doing our usual deliveries up until Friday 20th December but our Café/Shop will be open for collection up until midday on Christmas Eve.

Please can you ensure that any orders that you place will cover you for the duration of our closure.

Thank you for all your support  during 2019 and we wish you all a very Merry Christmas!
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Are you coming to our Winter Market?

We are thrilled to be hosting a WINTER MARKET day on Saturday 30th November 2019. Not only do you get to meet some of our favourite local businesses and make a start on your Christmas shopping, it is all for a good cause – to raise money for The Sussex Snowdrop Trust who provide exceptional care for children with life threatening or terminal illnesses.

Over 16 local businesses will be selling their unique products and giving away free samples! The WINTER MARKET will be located in our Roastery and EDGE Café courtyard from 10am-3pm. For you newbies, we’re just outside of Arundel, West Sussex – find our address here.

Here at Edgcumbes we pride ourselves in using local suppliers, all of the EDGE Café ingredients are sourced locally, meaning they are much fresher and produces less carbon footprint! We are so excited for you to come along and meet some of the businesses that are the heart of our community and try their fabulous products. There will be such a broad range of stalls, we promise you’ll struggle to find these unique items in-store.

We will also have our expert team on hand to talk you through our amazing selection of speciality loose leaf tea and freshly roasted coffee – perfect for stocking fillers or as a treat to yourself.

  • Big Spoon – creative and 100% natural cake kits including everything you need to make a delicious show-stopping celebration cake!
  • Kits Chutney – a totally different chutney to anything you’ve ever tasted before!
  • Paws Pantry – the raw and natural pet food store, ensuring your pets are happy and healthy!
  • Magpie Crafts and Gifts – local handmade bath bombs, wax melts, decoupage and more! The perfect treat!
  • Arundel Brewery – modern craft beer growing out of a traditional cask brewery!
  • Lucy Deedes Marmalade – proper marmalade made locally in Petworth
  • Cure your own ham, bacon & salmon with Surfy’s Home Curing Supplies and sausage seasonings!
  • Juno Skincare – 100% luxury skincare, handmade in Brighton using carefully develop recipes!
  • Noble & Stace Chocolatiers – Luxury handmade small batch chocolates and truffles made by our great friend Mike Noble – check out the espresso truffles, made with our very our Dark Side of the EDGE
  • Shoreline Sally – Cards & artwork created with impromptu images made entirely of found objects on the beach that wash away with the tide on our Sussex shorelines
  • Tarring Bee Master – Sweet tooth? Stock up on this delicious local Sussex honey
  • Desirable Wood Crafts – From handmade furniture to bespoke unique gifts using 100% reclaimed timber (you’ll spot much of Darren’s work around the EDGE Café!)
  • Pinks Vintage Ice-cream – Local favourites, serving up their signature ice-cream flavours from their famous Tricycle ‘Rosey’ (P.S. We’re not sure if she’ll be illuminated!)
  • Rendle’s Gin – The secret recipe of our founder Frank Edgcumbe-Rendle, made from a heady blend of herbs & spices – a discerning taste for today’s gin connoisseur! And yes, it’s pink!
  • SODT – Hygge Bakery – Traditional artisan breads and pastries baked locally in Petworth by award winning and passionate Danish baker Troel Bendix
  • Hearty and Healthy – Vegan street food – serving up hot tasty stews to warm your bellies!
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2019 Great Taste Award results are in…

We are thrilled to announce that we have won stars yet again at this years prestigious Great Taste Awards for not just ONE, but TWO of our freshly roasted speciality coffees!

Great Taste, the world’s most coveted food and drink awards, has announced its stars of 2019. Out of 12,772 products sent in from over 100 different countries, Edgcumbes has been awarded TWO 2-star Great Taste awards, which means judges dubbed our coffees above and beyond delicious for our ‘Sussex Barn’ and ‘Dark Side of the Edge’ speciality grade coffee bean blends!

Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. As well as a badge of honour, the unmistakeable black and gold Great Taste label is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind tasting by hundreds of judges.

Our director, Alice Rendle explains: “We believe that FRESH is BEST and by choosing the best speciality grade beans and carefully roasting them fresh every day at our Sussex Roastery, means our customers can enjoy coffee at its very best! Customers recognise the Great Taste award as a mark of quality and to have TWO winners this year is especially welcome for our team and for so many of our customers – both the home-user and our many hospitality customers who want to offer something special .”

SUSSEX BARN ★★ 
Back in 2015 Edgcumbes roasted a coffee and called it Sussex Barn, named after the lovely Dutch barn in which all the roasting and blending takes place. They sent it to the Great Taste Guild of Fine Food competition for the first time in 2016 and have been rewarded with stars ever since! It is their house speciality blend and served at their on-site EDGE Café at the roastery near Arundel to their many happy customers!

Hear what the judges had to say: “A really good example of a light roast that has developed with lots of body and a great finish. This begins with just the right acidity without any sourness. Light and breezy with layers of flavour that just keep changing into something else: cranberries, walnuts, chocolate. Really clean, well-balanced and evidences clever blending.”

DARK SIDE OF THE EDGE 
Life on the dark side! This blend was developed for those seeking intensity – a blend of three different beautiful darker roasted speciality coffees hailing from Brazil, Colombia and Indonesia. Dark Side of the EDGE has been freshly roasted for espresso but can be equally enjoyed slow brewed for filter or cafetière.

Hear what the judges had to say: “Well roasted with chocolate on the nose. Good bright notes on the palate with a balanced acidity. Tried with warm milk we found pleasant chocolate notes, rounded and we agree there is a pleasing intensity on the finish.”

Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with no regard for branding and packaging. Whether it is vinegar, granola, bacon or cheese being judged, all products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award.

There were 12,772 entries into Great Taste this year and of those products, 208 have been awarded a 3-star, 1,326 received a 2-star and 3,409 were awarded a 1-star accolade. The panel of judges this year included; cook, writer and champion of sustainable food, Melissa Hemsley, Kenny Tutt, MasterChef 2018 champion, author, Olia Hercules, chef and food writer, Gill Meller, Kavi Thakar from Dishoom, food writer and stylist, Georgina Hayden and author and chef, Zoe Adjonyoh, as well as food buyers from Selfridges, Fortnum & Mason, Sourced Market and Partridges. These esteemed palates have together tasted and re-judged the 3-star winners to finally agree on the Golden Fork Trophy winners and the Great Taste 2019 Supreme Champion.

Grab a bag of our AWARD WINNING Sussex Barn and Dark Side of the Edge online now or pop in to the EDGE Café and pick some up today!

 

For media enquiries, please download our Edgcumbes – Great Taste 2019 – Press Release
Please contact Vicki Isted – Marketing Dept. Edgcumbe Tea & Coffee Co. Ltd
Email: [email protected] Phone: 01243 555775
The Old Barn, Ford Lane, Arundel, West Sussex, BN18 0DF

 

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Time for Tea? – Feature in Boughton’s Coffee House

Tea – our favourite daily ritual at Edgcumbes HQ (along with our fab freshly roasted coffees of course!)

…we were delighted to be asked to ‘talk tea’ recently for one of the nations’s most respected trade magazines. As a passionate advocate of loose leaf tea, read what our director Alice Rendle had to say about the UK’s favourite brew…can we inspire you too?

 

Subscribe to Boughton’s Coffee House to read the full article and get in touch with us and we’ll send you a sample of one of our lovely teas, along with some tips to help you ‘go loose’!

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The Edgcumbes Story

Since opening the small takeaway EDGE Café on the side of Roastery back in 2015 we have seen Edgcumbes grow and develop more than we could have ever imagined from when it was founded back in 1981 on our kitchen table.

Last year, in 2018, we opened our brand new and larger EDGE Café and retail shop – directly opposite the Roastery, along with our Stables course room where we run a range of different events.

To mark this events we invited back our talented friend and filmmaker, Joe Cannon to update and refresh the ‘Edgcumbes Story’.

 

So this is who we are: Edgcumbes – coffee roasters, tea blenders, wholesalers, retailers, online sellers and educators… We have some simple, but passionately held beliefs;

  • We believe that fresh is best and that buying local is better for everyone
  • That our quality products should be enjoyed by everyone, so we’re open, transparent and accessible; our café is vegan-friendly and welcomes commuters, cyclists, ramblers and dog-walkers alike.
  • Sustainability is essential to us, so being as eco-friendly as possible is part of our everyday job.
  • Education is important and we share our knowledge and expertise to demystify the world of coffee and tea. 

We’ve been described as ‘the very definition of a destination’ venue – somewhere to sit and relax with a book, a lovely hand made drink and a bite to eat, perhaps watch the coffee roasting in action and take a bag of coffee or tea home with you. 

We hope you enjoy the new film -and do pop in on your next trip to the South Coast or when you’re passing to visit nearby Arundel.

Keep an eye out, we’ll shortly be launching a new look website and our collaboration with Arundel Brewery, ‘The Brewhouse Project’ – a brand new coffeehouse and taproom experience opens in Arundel this FRIDAY 12TH APRIL!

 

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Christmas 2018

Please note our Christmas 2018 opening hours for the Edge Café!

Open as normal and CLOSED only on Christmas Day, Boxing Day & New Years Day!

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Ordering online? For delivery by Christmas, we recommend orders are placed by: MIDDAY – WEDNESDAY 19TH DECEMBER.

Please note that orders placed after MIDDAY FRIDAY 21ST DECEMBER will be dispatched from WEDNESDAY 2ND JANUARY 2019.

CLICK & COLLECT

Please note ‘Click & Collect’ will only be available until MIDDAY FRIDAY 21ST DECEMBER restarting from  from WEDNESDAY 2ND JANUARY 2019.

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We would like to thank all our wonderful customers for your support this last year and look forward to all that 2019 will bring!

A very Merry Christmas and a Happy New Year from all the team here at Edgcumbes x

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Please note: The office will be closed from 4pm Friday 21st December, reopening at 8.30am on Wednesday 2nd January 2019.

Office: 01243 555775

EDGE Café: 01243 219995