Carnival Coffee

We are passionate about amazing coffee and spend our days, roasting, testing, tasting and repeating to ensure you get the best possible tasting beans. We roast daily and fresh to order. We always ensure that we have the freshest seasonal coffee - taking you on a journey of discovery of origin, coffee process and flavours from the world's coffee belt.

About us

Sustainability

We are always exploring new ways to ensure that we are as environmentally friendly as possible in everything we do. We use recyclable bags and for local regular orders - refill tins and push bike delivery. Due to the current pandemic we cannot currently offer refill tins but please sign up to our newsletter to be the first to hear when we do!

Sourcing

We source coffee from our farm in Medellin and from reputable small-scale importers from all over the world. We care about the farmers and their families so it is important to us that they are paid well for their skills and that our trade is contributing to their sustainable development and education. All our coffee is classed as 'speciality coffee' which can be described as coffee scoring above 83 points and the top 5% arabica coffee in the world. It is bloody marvellous.

Roasting

Roasting is a dark art that we will be mastering for the rest of our lives! It is a real craft to get the air flow, temperature and roasting time right but with over 2,000 roasts under our belt we are producing some beautiful coffee. We taste test each roast to ensure quality and consistency, anything that is not perfect will not make it to your home.

Brewing Recipes

We love nothing more at Carnival Coffee Roasters than testing and trying out different brewing methods and recipes. If you want to replicate the recipes we use at home, you can find them below. We think the best thing to do is to play around with the ratios; see what works for you and what you like. Most importantly remember to change only one variable at a time when changing the recipe, that way you will understand how each element changes the final outcome of the coffee.

Explore our Shop

Stove Top

This iconic coffee maker came to be in 1933, when Alfonso Bialetti manufactured a design by Luigi di Ponti for the first aluminium stovetop espresso maker. At the time, both coffee and aluminium were symbols of modernity. They hoped to combine these two things to create an enduring design classic.

  • Time: Depends on the size of your machine
  • Water depends on the size of your machine
  • Medium/ fine ground (a bit coarser then an espresso grind)
  • 20 -22g of coffee

 Additionally, always take into account the high level of influence that water chemistry has in your brewing.

Cafetiere/French Press

The infusion brewer was invested in 1852 by Mayer & Delforge, France. This is an easy to use method, where the coffee is fully immersed in water giving a very even extraction.

  • Time: 4 minutes
  • 500 ml/ 94C
  • Coarse grind
  • 34g coffee

Ensure you preheat your cafietiere with hot water. Grind your coffee beans on a coarse setting. Pour over the hot water. Let it steep for 4 minutes. Plunge (gently) the filter to the bottom, pour and enjoy.

Chemex

Invented by Peter Schlumbohm in 1941 in Chicago. The paper used for a Chemex filters is slightly thicker than most, which creates incredibly clean brews, but requires a slightly coarser grind.

  • Time: 4 minutes
  • 500 ml/ 94C
  • Medium / coarse grind
  • 33g coffee

Boil filtered water to 95c. Fold your filter paper and place it at the top of the Chemex, wet the paper. This helps the filter paper tick and gets ride of the residual paper taste. Distribute your coffee into the centre, give it a nudge to flatten the coffee dome. Start your scale and timer. A vigorous first pour to cover all of the coffee. Ever 30 seconds add another 100g of water in a circular motion until you reach 500g.

Aeropress

Invented in 2005 by Alan Alder, great due to quick brew times and versatility . Based on the mechanics of a french press/ cafietiere with the addition of paper filters and a rubber seal results in excellent extraction and a fantastic mouthfeel.

  • Time: 1:25 minutes
  • 250ml/ 94C
  • Medium/ fine ground (a bit coarser then an espresso grind)
  • Medium / fine grind

Fit your Aero Press with one filter paper and place it on top of a cup or pitcher. Rinse with hot water to pre-heat and get rid of the residual paper taste. Place your ground coffee into the AeroPress and give it a shake. Start your timer, quickly pour 230g of water and stir your coffee within 20 seconds of pouring over the water and stir both ways to ensure consistent extraction. Place the plunger on top of the AeroPress and pull it up slightly to create a vacum. After 60 seconds stir again and as above. Put the plunger back and push down at a 45 degree angle. Aim for an extraction of 20 - 22%.

V60

The Hario V60 is one fo the most iconic drip brewers on the market. It is named after the 60 degree angle that forms it’s V shape.

  • Time: 2:30 minutes
  • 250ml / 94C
  • Medium grind
  • 16g coffee

Ensure you have filtered/ bottled water. Grind your coffee just before you brew. Before you start wet the filter paper with hot water (to get rid of the paper taste and pre-heating your drip brewer). First pour: 30 - 40 grams of water - let your coffee bloom. At 30 seconds add more water when you reach 100g pause - repeat and continue pouring until you reach 250 grams. The brew should finish dripping at at around 2 minutes and 20 seconds.

Home Espresso Machine

Angelo Moriondo invented the espresso machine in Turin, Italy, although there were many people involved in it’s development and evolution. It is a method where highly pressurized hot water is forced over finely ground coffee. This produces a concentrated coffee drink with a distinctly strong flavor

  • Time:start with 20 – 30 seconds (although there is no hard and fast rule for timing, there are many factors that make the perfect cup)
  • Fine ground
  • Medium/ fine ground (a bit coarser then an espresso grind)
  • 18-22g of coffee

It's probably best to start with the 1:3 ratio (or 1:2 for more medium Carnival Coffee roast). For every gram of dry coffee, you want 3 ml of espresso in the cup. It really helps to use a scale to measure both the dry coffee and the extracted shot. This allows you to develop your recipe and use the same ratio every time. Make sure you evenly distribute and tamp your coffee. If you want more body or strength you need to add more coffee to the recipe.
Dose = how much coffee we use Yield = how much brewed espresso we make with our dose

Cold Brew

Don't have a cold brew maker at home? why not use a cafietiere instead? or all you really need is a container that is bigger than the liquid volume that you want to brew.

  • Time 12 hours +
  • 1 litre of water
  • Medium grind
  • 100g of coffee

Grind your coffee on a medium grind. Put the coffee in a filter paper and secure and put in jug or container of filtered water. Steep over night. Cold brew can be kept in the fridge for up to 5 days. Our favourite coffee we are cold brewing at the moment is La Perla Negra

Iced Coffee

There are lots of ways to make delicious iced coffee at home, as a general rule of thumb replace half of the water with the same weight of ice. Here is one we use with our V60:

  • Time 2:30 minutes
  • 125ml of water 125g of ice
  • Medium grind
  • 20g of coffee

Grind your coffee on a medium grind. Prepare your V60 as you would normally ensuring you rinse the paper and then add the ground coffee to the V60. Add a 125g of ice to your server. Boil your water. Pour 50g of hot water and let your coffee bloom (30 seconds). Then take your time to pour over the rest of the water, pausing ocassionally this should take about 2 minutes.

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