Let's Get Ready To RumBarrel

Rum Infused Coffee Beans

Obsessed with our whisky coffee? Meet your next obsession. We’ve taken Born Sippin’, our incredibly popular speciality Ethiopian coffee, and rested it for three weeks in a Welsh oak rum barrel from the renowned Dà Mhìle Distillery. This precise infusion process allows the beans to absorb the rich, complex flavours of the wood and spirit. The result is a beautifully smooth, boozy concoction bursting with distinct notes of warm vanilla, rich muscovado sugar, sweet apricot and boozy rum.

Best Coffee Brewing Methods

Espresso

• Grind 18g of coffee to a fine consistency (we will be using a 1:18 ratio) however all coffee machines are different so you might need to go coarser or finer depending on your machine.
• Even out the coffee in your portafilter by tapping on the sides gently, when distributed, use a tamper to press down the espresso so its flat.
• Lock in your portafilter and you are aiming for 36g of coffee between 25 – 32 seconds.
• If this comes out to quickly you need to grind to a finer setting.
• If your coffee comes out to slow then try grinding more coarsely.

Pour-Over

• Grind 16g of coffee to a medium-coarse consistency (like sea salt)
• Get a scale, place your cup and pour over devise (like a Hario) on top.
• Place your filter paper into your devise and wet with warm water (then discard water and set the scale back to 0)
• Add 16g of your ground coffee into the pour-over devise and tap gently to even out the coffee bed
• Start a timer and pour over 50g of 95 degree water in a swirling motion over the grounds until they are all wet. Leave the coffee for 45 seconds allowing the blooming phase to happen, here the coffee will release any trapped gases.
• The first pour is another 50g of water, again slowly circling your pours from the centre outwards, when the scale reaches 90g, wait a couple seconds for the water to draw down.
• The second and third pour is the same motion again with another 50g of water for each, again waiting a couple seconds for the water to pull down through the coffee. Your scale should be at 200g.
• Finally pour another 50g of water using the same motion, the coffee should finish drawing through around the 3 minute mark