Beachville Coffee Roasters

𝗡𝗲𝘄 𝗠𝗲𝗻𝘂 𝗔𝗱𝗱𝗶𝘁𝗶𝗼𝗻𝘀 𝗮𝘁 𝗕𝗲𝗮𝗰𝗵𝘃𝗶𝗹𝗹𝗲! (𝗣𝘁 𝟭: 𝗦𝗵𝗼𝗿𝘁 𝗘𝗮𝘁𝘀) Our new menu, now has a wide range of additions, all curated by Manoj Padmanabhan, chef and partner at Beachville. So what is in store? We begin with a range of Short Eats that are inspired by household Indian snacks and finger foods, but each with a little twist.  We have a Marina-Beach inspired sundal, with Edamame, a Bharwan Paneer filled with pesto. Do you enjoy the classic fried snacks with your evening's filter coffee? Our menu brings you a Mexican-chili filled bonda and bite-sized samosas with broccoli and cheddar fillings. You can expect playful dishes inspired by very familiar memories and flavours, that are then taken up a notch through a seamless melding with global culinary influences.

The Specialty Coffee Association has developed a 100-point scoring system that specialty producers across the world use as a universal standard for scoring and assessing coffee quality. But how else can we look at coffees and understand how to customise these standards to our local contexts and demands? And is there a place for personal preferences and tastes in Q-grading coffees? This deeply researched and immersive article from Perfect Daily Grind is a great place to start asking some of these questions. They go right from the farm to roastery, and do a deep-dive on the SCA standards, and how we can expand our ideas of coffee quality. https://lnkd.in/gKE_hKBC

𝗘𝗹𝗲𝗺𝗲𝗻𝘁𝘀 𝗼𝗳 𝗕𝗲𝗮𝗰𝗵𝘃𝗶𝗹𝗹𝗲 #𝟴: 𝗕𝗲𝘀𝘁 𝗦𝗲𝗿𝘃𝗲𝗱 𝗪𝗶𝘁𝗵 The menu at Beachville consists of a wide variety of foods ranging from quick eats, to signature bowls; from curated desserts to sandwiches and waffles. The food menu has incorporated global and local influences, sometimes synthesising them to create uniquely fun dishes (think Guntur cheese toast or idli arancini!). An aspect of the menu that we really devote ourselves to, and think carefully about is the 'Best Served With' column. Each dish comes with a recommendation for a coffee that pairs perfectly with it - by our measure! Why is this so important? As a café that is centered around specialty coffee and our own roasts, we believe that every item on the menu can be elevated and experienced in its best form with the right brew. Much like wine pairings, we would like to highlight our coffees through this endeavour. By keeping this rare feature as a focus when we design menus, we also continue to think about our menu in terms of flavour-pairings and how specialty coffee profiles can enhance our experience of flavours.

𝗢𝘂𝗿 𝗥𝗼𝗮𝘀𝘁𝗲𝗿'𝘀 𝗥𝗼𝘀𝘁𝗲𝗿 What happens behind the scenes at the roastery, and how does a day in the life of our roasters look? Here is a small glimpse into the everyday roster we follow currently at Beachville: Roasting happens everyday, and we roast based on the demands of our cafés, and customer orders. So on a given day, we may be roasting three different beans, or several batches of the same bean. We roast in small batches - around 2 kilograms per batch - in our Diedrich roaster. Sample roasting using our ROEST machine happens almost every day too. This is when we are either testing out new beans that have arrived, or trying to rework the roast profiles for existing beans to accommodate weather changes like heat, humidity and rainfall. Our roasters conduct daily ‘cupping’ sessions in which the beans that were roasted the previous day are all professionally tasted so as to ensure that each batch has met our expectations, and to keep learning how we can tap into the best qualities of the bean. We also focus on shipping our order within a day after it has been received, and so at any given time, you will find a part of the roastery geared towards packaging and shipping the coffees.

𝗖𝗿𝗮𝗳𝘁 𝗖𝗼𝗳𝗳𝗲𝗲𝘀 𝗮𝘁 𝗕𝗲𝗮𝗰𝗵𝘃𝗶𝗹𝗹𝗲'𝘀 𝗖𝗮𝗳𝗲́𝘀 Among our most beloved beverages, signature specials like the Shaken, Moody's and Nutcase have always found mention. These beverages are a slight departure from your classic favourites and play with flavours, textures and an element of theatrics while still highlighting the best profiles of our specialty beans. Craft Coffees occupy a very central place in our menu and in our hearts for the freedom they give us to experiment, improvise, and pay careful attention to each coffee that comes from the roastery. The process of creating each craft coffee – much like a lot of the menu curation at Beachville – begins with thinking about the flavour notes of the coffee bean we use, and pairing it with complementary ingredients, while also incorporating seasonal/ local flavours. What you get is a handcrafted coffee made with style, care and surprises. Craft Coffees at Beachville are served both warm and cold. Think of the Moody's, in which pomegranate and scents of rosemary meet filter coffee, bringing you an iced beverage that is slightly sweet, fragrant and refreshing. Or, you could try a warm signature like the Red Velvet Cortado, in which the classic espresso based beverage takes on a dessert form in colour and richness, perfect for cooler, rainy evenings. The most exciting part about craft coffees is that there is always room for more ideation, and we have the seeds of an idea being experimented with, tested and perfected at any given time!

A deep-dive on everything you need to know about the process of cupping, from the experts at Sprudge. We particularly love the parallels drawn between cupping and wine-tasting – an example we too often use when initiating customers into coffee cupping. 𝗪𝗵𝘆 𝗱𝗼 𝘄𝗲 𝗰𝘂𝗽 𝗲𝘃𝗲𝗿𝘆 𝗱𝗮𝘆 𝗮𝘁 𝗕𝗲𝗮𝗰𝗵𝘃𝗶𝗹𝗹𝗲? While industry guidelines keep updating themselves, it is key for each coffee professional to taste regularly and with much nuance. We believe we must know what notes to look for, and personalise the cupping parameters to suit our individual needs. https://lnkd.in/e-FmUxkU

𝗘𝗹𝗲𝗺𝗲𝗻𝘁𝘀 𝗼𝗳 𝗕𝗲𝗮𝗰𝗵𝘃𝗶𝗹𝗹𝗲 #𝟳: 𝗥𝗢𝗘𝗦𝗧 𝗮𝗻𝗱 𝗦𝗮𝗺𝗽𝗹𝗲 𝗥𝗼𝗮𝘀𝘁𝗶𝗻𝗴 Having spoken about the Diedrich (Beachville's roasting machine) in the previous post in this series, we thought we would bring to you another key element of the roastery - The ROEST machine. ROEST is a Norwegian company that produces some of the finest professional sample-roasting machines in the world. These award-winning roasting machines are made to help roasters refine their processes and monitor quality through sample roasting. 𝗪𝗵𝗮𝘁 𝗶𝘀 𝘀𝗮𝗺𝗽𝗹𝗲 𝗿𝗼𝗮𝘀𝘁𝗶𝗻𝗴? This process involves roasting very small batches of green beans (100 grams), in order to check the beans for quality and also understand how the bean responds to being roasted. At Beachville, we continuously sample-roast, to decide: ○Which estates we would like to source green-beans from ○To learn how beans react to heat, airflow, pressure and other roasting variables. This is important to us as our roasting philosophy has been to work with small batches, and custom-roast so as to extract the best qualities of each bean. The ROEST machine has been an extraordinary tool to this process. Working with its advanced technology, combined with its provisions for roasters to manually control the process, has allowed us to understand each bean, and how we can make it shine in the cup.

𝗖𝗼𝗳𝗳𝗲𝗲 𝗦𝘁𝗿𝗲𝗻𝗴𝘁𝗵 𝗮𝗻𝗱 𝗥𝗼𝗮𝘀𝘁 𝗟𝗲𝘃𝗲𝗹𝘀 Customers often come to us with a question when confronted with many beans to choose from : which of these is the strongest? Coffee ‘strength’ refers to the percentage of dissolved coffee grounds in any coffee. Rather, the ratio between extracted coffee and water in your brew determines its strength. In the case of milk-based beverages, a stronger cappuccino or filter coffee, would have more espresso/decoction and less milk. We are, however, used to thinking of dark roasts as ‘stronger’ and light roasts as ‘weaker’ coffees, and debunking this myth, is great entry-point into understanding our coffees better! Roast degree – light, medium and dark – essentially tells us the amount of time the coffee beans spent developing in the roasting machine. It is also visually apparent, through the colour of the beans.  Roast levels are critical in the flavour profile of the coffee: this has to do with acidity, floral notes, body of the coffee and sweetness/bitterness and 𝗻𝗼𝘁 “𝘀𝘁𝗿𝗲𝗻𝗴𝘁𝗵” ! You could brew a 'strong' coffee with light-roasts and a very weak one with dark-roasts! Light roasts: display more floral notes, bright and crisp acidity Medium roasts: nutty flavours, caramely sweetness.  Dark roasts: bittersweet notes and a rich body that pairs well with milk. 𝗦𝗼 𝗵𝗼𝘄 𝗱𝗼 𝗜 𝗰𝗵𝗼𝗼𝘀𝗲 𝗺𝘆 𝗰𝗼𝗳𝗳𝗲𝗲 ? Think about what flavours/tastes you enjoy in your coffee and read the bag for flavour notes rather than strength. Most importantly, experiment with various beans and roast levels!

𝗪𝗵𝗮𝘁 𝗱𝗼𝗲𝘀 𝗮 𝗕𝗲𝗮𝗰𝗵𝘃𝗶𝗹𝗹𝗲 𝗟𝗮𝗯𝗲𝗹 𝘁𝗲𝗹𝗹 𝘆𝗼𝘂? Labelling is a very integral part of the specialty coffee industry, and for good reason! Every label on a coffee bag should ideally tell you the story of that coffee, where it comes from, and what you can expect from it. Beachville coffees come with labels pasted onto our entirely biodegradable coffee bags, and chronicle the journey of the bean from estate to roastery to cup. Here's what you can look for to understand your Beachville coffees better!: ☆ Estate name - this tells you where the coffee was grown, where the Estate is located geographically. ☆Roast Date - when was the coffee roasted? This information is crucial as it helps you ensure that you buy fresh coffee. ☆Is it single origin (beans sourced from a single estate), or is it a customised blend? ☆Flavour notes - these liken the taste of the particular beans to other familiar flavours like milk chocolate, strawberries, raisins, caramel, peach etc. This does not mean that extra flavours have been added to you coffee, but that the beans themselves can remind you of them when brewed well! You can learn much more about ideal brewing methods, what a perfect fit might be for your taste, and get your beans ground at the café, or on our website if you place your order online.