Chapter Coffee Roasters

Thank you for everything, Ma’am. 👑💂‍♀️

Queen Elizabeth II 1926-2022. 🇬🇧🇬🇧🇬🇧

The White Eagle is the futuristic machine for espresso coffee. It's comfortable to use and reliable.
We are proud to partner with

To book in training on this machine, message us!

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We're taking some time to reflect on what a wild ride it's been the last few years.
From a global pandemic to the Queen's jubilee! It has been an extraordinary few years.
We want to say a huge thank you to our fantastic customers for their loyalty and support. We are so looking forward for all the coffee we are going to roast in the years ahead!

How Do You Dial In Espresso Shot?

To achieve perfect extraction there are a few measurements to consider.

These are the following ☝️☝️

⬆️To achieve an accurate weight a pair of sensitive scales will be required. Ideally, you should use one that is large enough to hold a group handle.

Using an on-demand grinder calibrated to dose the desired weight should also be used.

⬆️The size of the espresso grind has a large effect on how it will taste.
Too fine may cause the shot to run slow and over extract, alternatively a grind too coarse will allow the water to pass too quickly and the resulting shot will be under extracted.

The grind will also have an effect on the dose of coffee. Adjusting the grind means that the blades get closer together or further apart.

⬆️ An espresso is made on the ratio of 1:2 meaning that for every gram of coffee you have the weight of the espresso shot should be double. In our case we want a 36g espresso as we are using 18g of coffee.

This also means that before you run the espresso shot, you need to place your scales on the drip tray to accurately weigh it.

These steps are CRUCIAL to making a perfect Expresso shot.. these steps are very commonly not done properly. Make sure you follow the steps!

Our fresh coffee from bean to cup 🫘☕️

Chances are most of you didn’t know how crucial these steps were right?! Well now you do! ☕️☕️☕️

There are a lot of coffee machines out there which are brilliant, but we put all our trust in coffee machines as they are one of the best in the trade.

We also offer training to teach you how to use these coffee machines either within our premises or within yours to show you how to properly use these magnificent coffee machines ☕️☕️☕️

Available to purchase in store or directly from our website! A balanced and flavourful blend comprising beans from Brazil and Kenya, with rich body, with good notes of oranges, dried fruits and roasted almonds.

NOTES
Roasted Almonds/Oranges/Dried Fruits

ROAST

Rich body/Bright acidity
BLEND INFORMATION

90% BRAZIL: Fazenda de Lagoa
Region: MINAS GERAIS

Process: NATURAL

Varietal: MUNDO NOVO, CATUAI, BOURBON
Altitude: 1100masl
10% KENYA

Ndundu Aa
Region: KIGANJO, THIKA, CENTRAL

Process: WASHED
Varietal: SL28 & 34
Altitude: 1898masl

It’s the perfect morning to get your grind on (if you pardon the pun 😜)

At Chapter Coffee, we do it best 👌☕️🥐

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The Colour Of Coffee: Why Are Beans Different Colors?

You’d be surprised how the colour of coffee beans affects your coffee’s taste, texture, and strength.

Most coffee lovers buy coffee beans without thinking about their color, but this is a mistake. So, why are different coffee beans different colours?

It’s based on 4 factors:
📍Location
📝Grade
🗻Altitude
☕️Roast

⬇️⬇️Learn more ⬇️⬇️

The roasting process is by far the most important factor behind the color of a coffee bean.

The longer the coffee bean is roasted, the darker it gets.

Altitude has a powerful effect on a coffee bean’s color and flavor profile. Most high-quality coffee is grown above 3500 feet.

The grade is defined by how big and ripe the coffee beans are. The biggest beans are the ripest and most flavorful. In Kenya, the top grade is AA and AB while in Colombia, it’s called Supremo.

Generally, the riper the coffee bean, the darker it is. More extracted oils equate to more flavor.

There are over 70 countries that grow and produce coffee beans. Each country has preferred farming techniques and production methods which affect the color of coffee beans produced.