Café spotlight: Table 13, Tottenham
Wood St Coffee Blog
by GARETH REID
1y ago
Table13 was created by Federico Viciani, a Tottenham local originally from Florence in Italy. In 2020, while on furlough from his role at renowned restaurant and bar group, Vinoteca, Federico started to dream about opening his own business, an all-day spot serving and selling delicious food and exceptional coffee. After advertising for a like-minded partner to come on board, Federico met Sofia De Angelis, formerly from Michelin-starred Sketch in Mayfair. They quickly secured a local Tottenham location and got to work developing Table13’s first menu, complete with homemade pastries, sandwi ..read more
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Slurp Club
Wood St Coffee Blog
by GARETH REID
1y ago
A guest blog on our July Slurp Club from Kamba Coffee’s Jack Ravenscroft : Last night was nice. @beanroaster_3000 and the Wood St Coffee team invited me and the @kambacoffee crew to talk about coffee at the inaugural ‘Slurp Club’ ? In speciality coffee, we are often spoilt with the quality of coffee that we drink. As a result, the benchmark for quality and processing can become pretty bubbled. Last night we set out a cupping that presented Brazilian coffees from across the full quality spectrum. This included defected coffees, grinders and regional blends all the way through to controlle ..read more
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Brazil Q&A
Wood St Coffee Blog
by GARETH REID
1y ago
Head Roaster George was lucky enough to go on his first trip to ‘origin’ (what we call coffee producing countries) recently. The trip was organised by one of our importing partners, Kamba Coffee. Here George answers your questions on his trip: Why is the coffee on the trees red, not brown? Brown coffee beans are the roasted seed of the red (or yellow or orange, even pink) coffee cherry. Coffee cherries are fruit, deliciously sweet when ripe as I found out on the farms! Processing the coffee cherry so that the seed is ready to be roasted has a big impact on the coffee’s flavour. You can read mo ..read more
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Trip to origin: Brazil
Wood St Coffee Blog
by GARETH REID
1y ago
A couple of weeks ago Head Roaster George was lucky enough to go on his first trip to ‘origin’ (what we call coffee producing countries). The trip was organised by one of our importing partners, Kamba Coffee. Here are a few takeaways from his trip… There were 13 of us on the trip to Brazil – coffee roasters from all over the UK (and Razvan from Romania!), along with Team Kamba. It was a real highlight getting to know other roasters with similar goals, experiencing what was for most of us our first time at origin, and sharing knowledge and challenges from back home.  Our very first farm ..read more
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REALLY GOOD... MUSIC
Wood St Coffee Blog
by GARETH REID
2y ago
What we’re listening to at the Roastery Head Roaster George is known for his eclectic music taste, which he exposes us all to at the Roastery, and on The BabyG Show. He has something for every mood in his repertoire and has kindly pulled together some picks for your perusal: Up early, making a brew? Check out Maria Somerville’s very chilled start to the day on NTS radio, as you sip that delicious mug of Wood St bean juice. She’s live 7am to 9am Monday and Tuesday, or you can listen back here. Another morning recommendation – Daniel Avery’s stunning record from last year, Together In Static. C ..read more
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REALLY GOOD... COFFEE
Wood St Coffee Blog
by GARETH REID
2y ago
We're an independent neighbourhood café and specialty coffee roaster, producing REALLY GOOD COFFEE that not only tastes good, but does good too. No fluff, no gimmicks, just really good coffee.  But what exactly does that mean? Coffee that tastes good: Specialty grade – to be considered 'specialty', coffee must meet a number of criteria: grown in regions with specific climates and altitudes, farmed sustainably and traceable so customers know exactly where their coffee has come from. Roasted with care to bring out the best from each unique process, varietal and region. Brew guides, equip ..read more
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What is specialty coffee?
Wood St Coffee Blog
by GARETH REID
2y ago
TO BE CONSIDERED ‘SPECIALTY’, COFFEE MUST MEET A NUMBER OF CRITERIA: SUSTAINABLY SOURCED 1. Grown in regions with specific climates and altitudes and farmed sustainably by expert growers in small (usually independent) plantations so that farmers can continue to provide a high quality crop year after year and expect a fair price for it. 2. Traceable so customers know exactly where their coffee has come from – roasters often select coffee beans by travelling to meet the farmers in person. HARVESTED RESPONSIBLY 3. Harvested at the peak of the coffee cherry’s ripeness; they’re sorted to remove ins ..read more
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Café spotlight: Patch, Leytonstone
Wood St Coffee Blog
by GARETH REID
2y ago
Head Roaster George catches up with Patch founder Moise over a Wood St flat white… George : Tell us how you got into specialty coffee. Moise : I got into specialty coffee in Australia around 2011, when I opened a cafe called Le Petit Prince in Melbourne.  Having worked a few shifts behind a coffee machine previously I thought I knew it all - little did I know!  G : What did you do before starting Patch? M: I was born in France and grew up in the countryside. I had a loving upbringing - lots of sport and I lived outdoors. University took me to Barcelona for 2 years and then Australia ..read more
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What is coffee cupping?
Wood St Coffee Blog
by GARETH REID
2y ago
Cupping is a way of comparing the characteristics of different coffees. Roasters and baristas use it to understand the subtle flavours and aromas of different coffee varieties, coffee growing regions, and processing methods (washed, natural, honey etc.). Coffees are scored for things like cleanness, sweetness, acidity, mouthfeel and aftertaste using a format determined by the Specialty Coffee Association (SCA). History Cupping, or cup testing, dates back to the late 19th century when American coffee traders were looking to standardise the evaluation of quality when buying green coffee. Prior t ..read more
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What we mean by ‘ethically sourced’ coffee
Wood St Coffee Blog
by GARETH REID
2y ago
What we mean by ‘ethically sourced’ coffee For us here at Wood St Coffee, a few things are important when sourcing coffee. The quality (and therefore taste when roasted) of the green coffee, traceability, and a fair deal for farmers. Here’s an example of how these factors intermingle in our latest filter coffee, La Piramide.  Colombia – La Piramide A We first came across this coffee last year when we used it as our seasonal espresso. This year’s harvest has proven to work well as a filter coffee and is a great example of a classic Colombian washed coffee. We’re getting a lot of crisp gree ..read more
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