BLOG REBOOT
Hi guys,
We hope everyone is safe & doing well considering the difficult climate we are all living through at the moment. If we have learned one lesson over the past few months, it is that homeschooling requires quality coffee.
A few weeks back we decided to “reboot” our blog posts to discuss all things caffeinated. We are delighted to announce that WCC will be reviewing & discussing all aspects related to specialty coffee & roasting. Opening up a positive environment for us to communicate with our customers and the coffee community.
Guest bloggers have been drafted in to provide a wide range of opinions & viewpoints which will both intrigue and stimulate conversation. We are also in a fortunate position to review some new brewing & roasting technologies which were recorded over the last 12 weeks for vlogs / blogs. We are excited to share this content with you
We released a new product this week for both home brewers & roasters. The idea for this project emanated from various conversations with our customers. Finding, exploring & brewing your favourite origin & process can be difficult for anyone who is starting their journey into specialty coffee. This box both simplifies this experience & offers you an insight to the characteristics & differences between process, origin, varietal. You can also compare structure changes, density & visual appearance in both roasted & green coffee.
We provide 9 x 100g bags, which helps showcase as much diversity as possible in both process & origin of specialty coffee. The 2 x 50g ( natural & washed ) green coffee can act as a visual reference & sensory experience but you can also try some home roasting.
You can find this limited edition box here;
Our first guest blogger will be released this week & we also have a very interesting blog discussing how we implement technology & sensory analysis at the WCC Roastery. Get in touch if there is any content which you would like us to cover. Lets open a positive conversation and brew some amazing specialty coffee.
Keep on grinding.
Tony