KINGDOM COFFEE

Recent Blog Posts

• £100,000 donated in ten years!

  Posted: March 19, 2024

  Categories: Charities
  

  We finally did it. Thanks to the support of our customers, we have finally hit our target of £100,000 donated to Toybox in ten years! We would like to take this opportunity to thank everyone for their orders, no matter how big or small, as you have allowed us to support what is such an amazing cause. We receive regular reports from Toybox detailing the positive impacts made by these donations which you can read on our other blogs such as our most recent update.

  For over 30 years, Toybox have been working alongside street children, first in Latin America and now in Asia and Africa. Their core purpose today remains consistent with the reason Toybox was created - to help children

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• Our Latest Toybox Update

  Posted: February 26, 2024

  Categories: Charities
  

  Executive Summary:

  In the past year, Guatemala City has witnessed a surge in organised crime and violence primarily stemming from gangs and drug trafficking. Consequently, nightwork and distributing food has been dangerous thus working in collaboration with other agencies to be safe. Political tensions have heightened since the presidential elections, with attempts to undermine the successful anti-corruption candidate Bernard Arevalo. October 2023 marked a significant period of unrest in the capital city, marked by widespread protests and roadblocks, disrupting daily life and posing substantial risks to children living or working on the streets. In response to this crisis, your generous support provided 150 hot meals for hungry children. Despite President Arevalo assuming office, the situation is tense and dangerous for our partner staff at night. We have observed an increase on the number of children on the streets drawn by the food offered by numerous local

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• Valentine's Recipes!

  Posted: February 08, 2024

  Categories: Recipes
  

  Iced Ruby Chocolate Latte 

  An incredibly creamy latte with indulgent buttery and red fruit notes.

  Ingredients:

  • 3CL 1883 Ruby Chocolate Syrup
  • 15CL Cold Whole Milk
  • Double Espresso
  • Ice Cubes

  Preparation:

  1) Pour the syrup and half of the milk into the cup and stir gently.

  2) Fill with ice.

  3) Pour in the rest of the milk.

  4) Add ice to taste, then the double expresso.

  5) Garnish with whipped cream.

   

   

   

  

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• Our New Seasonal Coffees for February!

  Posted: February 05, 2024

  Categories: Coffee
  

  Our latest batch of seasonal coffees have arrived for a limited time only! Every quarter we have a new range out, with our latest limited offerings - to ensure you don't miss out be sure to sign up for our newsletter where we'll notify you of additions to our product range and other offers. You can sign up to this by scrolling to the bottom of the page and clicking "Newsletter Signup".

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• Our New Seasonal Coffees!

  Posted: December 19, 2023

  Categories: Coffee
  

  Our latest batch of seasonal coffees have arrived for a limited time only! Every quarter we have a new range out, with our latest limited offerings - to ensure you don't miss out be sure to sign up for our newsletter where we'll notify you of additions to our product range and other offers. You can sign up to this by scrolling to the bottom of the page and clicking "Newsletter Signup".

  

   

  This batch has three different coffees available in both a pre-ground and whole bean form.

  The first coffee we have is our Festive Blend made up of two distinctly flavoured coffees from Monte Sión, El Salvador and Sumatra, Indonesia.

  Our first coffee originates from the Monte Sión Estate, El Salvador. Set up by the Urrutía family in 1906, it is still run today by Dr. Luis Urrutía and his wife. Monte Sión is dedicated to not only growing great coffee, but to social implications as well and was recognized by the United Nations for combating poverty in El Salvador. Secondly, located at the northwest tip of the Sumatran Island, we have the Gayo Lauser Antara Co-operative. Recently founded in 2015, the Cooperative was formed due to a strong desire to improve the welfare of members towards a more decent life.

  The combination of these two coffees yields a truly festive blend with notes of winter fruit and cardamom, complemented with a hint of vanilla. With a medium body this coffee provides a satisfying richness without overwhelming the palate.

  Altitude - 1400-1600 metres above sea level
  Notes - Cardamom, Rhubarb, Raspberry, Hint of Vanilla

  Beans - SOLD OUT

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• Our Festive Recipe Ideas!

  Posted: November 20, 2023

  Categories: Recipes
  

  With the festive period here, why not try a couple of our recommended recipes!

  Chai – Vanilla Chai

  This Chai can be prepared in three simple ways;

  - With Water; Firstly, add 3 teaspoons of powder into a cup. Secondly, stir in 200ml of hot water.

  - With Milk; Add 3 teaspoons of powder into a cup, stir in 250 ml hot milk.

  - With Ice; Firstly, put 4 teaspoons of powder into a cup. Then pour in cold milk and whizz with a milk frother and serve over ice.

   

  Gingerbread Latte Macchiato – Ingredients; 30ml

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• New Island Bakery Orange Melts!

  Posted: November 01, 2023
  

  Island Bakery are a brand we love. Based on the idyllic Isle of Mull, they produce only the highest quality Organic biscuits. Extensive taste-testing (particularly by our MD Darren) has led to us not only continuing to supply these delicious biscuits, but also to add to our range with their new Orange Melts (600-076). These citrus sensations feature an all butter biscuit with pure organic orange oil, half dipped in dreamy organic Belgian milk chocolate.

  These Orange Melts are made from only the best organic ingredients and then baked using unique ovens that are heated by Mull's plentiful renewable timber. This has been chosen as not only are these environmentally sustainable, but they also allow for a gentle heat that gives a slow, perfect bake.

  

  Island Bakery also go the extra mile in other aspects - their new factory building is powered entirely with local sources of renewable energy. Electricity for the building is generated both by a hydro-electric turbine on the neighbouring Tobermory river, and a single wind turbine set on a hill above the bakery.

  They also chose to become an organic business. Organic standards ensure that all of their ingredients have been produced on land that is free from pesticides or artificial fertilizers. This is good for the ecosystems on and around the farms that have grown the wheat for the flour, or where the cows whose milk makes the butter have grazed. We can be assured that those cows will enjoy the highest standards of animal welfare. Every ingredient in these biscuits is fully traceable back to the producer.

  Choosing Island Bakery biscuits also offers you assurance that the food you eat will contain:

  - No GMOs

  - No preservatives

  - No artificial colours

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• Our Recommended V60 Method

  Posted: October 31, 2023

  Categories: Coffee , Recipes
  

  The world of pour over coffee is littered with complexities. Some will state it must be done a specific way, with a specific type of water or other fixed elements or your coffee will be completely undrinkable. However, we hold the opinion that to find the best cup of coffee using this method for your personal preference, experimentation is essential. Take our guide as a starting point and experiment with the following key factors and see what makes the best cup for your preference. In regards to quantities of water per stage and timing, this is also a huge area of variance – do trial some other methods and see what you enjoy. In many peoples opinion, the best part of a pour over is this room to experiment.

  Variables

  • Type of Coffee – trial different blends
  • Amount of Coffee – typically a ratio of 1:17 is used (i.e. a 300ml coffee would require 18g of ground coffee or a 700ml Hario V60 02 would require roughly 41 grams)
  • Grind size – if you grind at home, try a finer grind for a longer extraction or a coarser grind for a quicker extraction; this will affect the strength of the flavour
  • Amount of water used
  • Method of pouring - this includes speed as well as technique which is commonly Pulsing (pouring then letting drain) vs continuous (pouring and keeping fairly topped up)

  Our recommended starting point:

  Required

  • Freshly boiled water
  • Ground coffee (pre-ground or freshly ground)
  • V60 filter and filter paper

  Steps

  1. First, boil your water
  2. Place the filter paper into the filter and then pour a little of your freshly boiled water over the filter (this has been found to reduce any impact of papery taste from the filter) and then dispose of that water.
  3. Place ground coffee in the filter; many recommend a ratio of 1:17 for this– please note that this ratio is a pure starting point, and the strength of the coffee you get from this can wildly vary dependent on your grind size so don’t be too disheartened if this creates a particularly strong coffee. Many then recommend a small divot is made in the middle of the ground coffee at this point.
  4. Pour enough water to cover the grounds in the filter and allow the coffee to bloom – this is basically leaving the coffee for 30-45 seconds to release the CO2 to be released and makes it easier to extract the grounds.
  5. Begin to pour the water again, covering all the grounds again in a circular motion – try to get the balance of agitating the bed of coffee but not too aggressively.
  6. We prefer to keep this topped up until you reach your required volume of water – this has the benefit of retaining this thermal mass and allowing for extraction at this higher temperature.
  7. Allow the coffee to drain and give the V60 a small swirl by hand when low enough to do so and serve to bring the grounds off the side of the filter paper.
  8. Serve in your favourite mug or mugs and enjoy!

   

  Extras

  Some recommend using a gooseneck kettle like the one we sell, the Felicita Square Temperature Control Electric Kettle (400-400). The reason this is recommended is both the Temperature Control (which allows you another element to tinker with) as well as the gooseneck spout – this allows for much more control over your pour rate and direction (with another benefit being the beautiful design).

  Another element that people adjust is the water used - this can change the taste to a large extent, however, this is likely not to be something applicable to most as this is another step to the process. 

  Other resources

  In regards to trialling other methods, I would recommend looking into various Youtube sources. Please do note that these can get massively technical, but if you are into that then this is a great rabbit hole to explore.

  James Hoffman Ultimate V60 Method - https://www.youtube.com/watch?v=AI4ynXzkSQo

  Scott Rao V60 Method - https://www.youtube.com/watch?v=c0Qe_ASxfNM

   

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