Origins: Papua New Guinea, Sumatra, Latin America.
Description: Rich complex tones. An initial fruity punch followed by a smooth chocolatey and nutty finish on the tongue.
Pick yourself up a bag of our signature house blend which has been the backbone of our coffee shop for the last 10 years. From humble beginnings in 2010 with our mobile espresso van, this blend took 6 months to develop to get the balance absolutely perfect. Blends can be tricky to balance as graders need to understand the history and agricultural properties of each bean prior to marrying them together. Each coffee producing country has different environmental conditions and soil properties and the fruit itself absorbs these rich minerals.
Before receiving large quantities of green bean, a sample is first tested by quality control and test equipment. It is the job of the Q-graders to approve the bean before sending to roast to its profile.
After roasting the beans must be allowed to rest and the gases to escape before packing and delivering to our suppliers or coffee enthusiasts. This blend embodies the passion of our journey and to ensure that all our customers understand it, Barista Life offers professional barista courses to help you improve your skills.
Brewing methods: This bean can be used to make any drink as it produces a wonderful espresso that pairs beautifully with milk. When steaming milk we recommend a maximum temperature of 65'C to balance the sugars in both the espresso and milk. We also offer a cafetière grind as this bean makes a wonderful filter coffee that still packs a flavour punch.
Baristas today have access to a wide variety of high quality, speciality coffee producers and can hone their craft with a great variety of brewing methods. Barista Life works closely with these producers to deliver the finest beans around and not only that, can provide essential training to you and your staff to ensure the perfect cup of coffee reaches your customer, every time.
Join Our Journey
To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London. In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather. Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c. Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.
The business expanded in 2011 when both Aron and his wife, Clare, took on a failing coffee shop after the recession with aim to give it life. With previous experience in hospitality and business management, their dedication and hard graft paid off and The Espresso Lounge Tring is a successful coffee shop and cafe with several TripAdvisor awards and fantastic reviews.
They remain within this lucrative industry to date and can offer invaluable knowledge to new business start ups or those wishing to train their baristas to the highest possible standard. Barista equipment, coffee machines, sales training and business consultancy are all available through Barista Life and can set your business on the path to success.
"Join our journey"
I know would love the coffee having had it in Expresso Lounge. Great service too- very speedy and helpful
The best coffee bean ever :-)
Tried quite a few different beans now, none have been anywhere near the taste of these. I couldn't believe the oily freshness from the first bag which makes the difference when making your way through them, as they last.
Pulled the first cup on my new Sage Barista Pro. Hit the ground running. Excellent.
Second cup gone. On to a third.
The espresso lounge blend coffee beans are the best beans around even just the smell.