Technology and coffee roasting Roasting coffee is both an art, and a science. Our roast masters expertly use their experience, talent and skill to tease out the possibilities within each green bean. This is no easy task, and the process can take decades to perfect. All of our recipes are carefully honed and written down […]
It’s been too long since we’ve had a decent delivery of Burundi coffee beans into the Pollards warehouse. So, we’re over the moon with what we’ve got. The delivery actually happened two weeks ago, but we’ve been drinking so much of it that we forgot to tell anyone! (There’s still some left, don’t worry.) What […]
From Bean to Cup Pt.2: Arabica v Robusta You will have probably heard ‘coffee people’ mention the terms Arabica and Robusta, but actually you know little about them! To recap our first post in this series; Arabica (Coffea arabica) and Robusta (Coffea canephora) are the most popular types of coffee plant and they account for over of […]
From Bean to Cup Pt.1: The Coffee Plant ‘From Bean to Cup’ is a series of blogs by Pollards that guides you through the processes behind the daily cup of coffee we all enjoy. The blogs will cover the processing, the roasting and the grading of coffee beans, while documenting its journey from the plantation […]