We began with us heading out at 7:30am, greeted with the bus that would be our partial home for the next week with today’s goal to visit to the massive dry mills of Olam and Kyagalanyi, before heading towards Mount Elgon for our stay in Mbale.
The dry mills gave true insight to the commercial scale of coffee, which could be seen in silos that towered overhead, holding tens of thousands of tons in green coffee.
As we were toured around the mill being shown the huge processing facilities and massive warehouses filled with sacks of green coffee, our guides described some interesting insights into the initiatives and ideas that these plants were doing to support the individual farms they sourced from; the various ways in which they sustain the communities and the environment surrounding them, and enabling secure transparency through the coffee they bought in.
Ending each tour, we were also treated to our first set of cuppings not only trying different processes for speciality grade coffee, but also getting to cup some of the different robusta they had to offer as well - offering a firsthand experience of the diverse flavours borne from the region's unique coffee profiles.
From there we began the journey toward Mbale at the base of Mt Elgon. Stopping along the way in Jinja, the source of the Nile, added a touch of historical significance to the journey. Watching the Nile River emerge from Lake Victoria was a magnificent way to admire and take in the first moments of our trip in this spectacular country. It truly helped embody the rich tapestry of Ugandan geography and history.
As the night fell, we reached our destination below the Wanale ridge. The changing hues of the sky illuminated the landscape, creating a captivating backdrop for Mount Elgon.
It had been a long first day for sure, and had been a lot to take in, but it was only the beginning of our weeklong tour of Eastern Uganda, and we had a lot more to see.
We kicked off the day at 7am with an enlightening visit to a dry bed operation run by Mountain Harvest. Seeing all the cherries on raised beds in the early Ugandan sun was really something to behold. After an inspiring introduction to the operation, they led us through the beds and explained the classifying system that they used with the Natural and Honey processed lots we could see. We were also shown pulpers and the way they redistribute any waste into a huge fertilizer plot for their regenerative farming initiative, where they restore soil to a suitable condition for coffee production.
After being shown around the dry bed site, we headed across to Mountain Harvest’s warehouse compound and lab. Exhibiting a marvellous warehouse unit with humidity and temperature controls to adjust for the perfect storage for the green bean, and the sorters meticulously picking through sacks of coffee looking for anything with that would be considered a defect. This was followed by two rounds of cupping, one from Mountain Harvest’s own processing facility, and another hosted by a representative from a local coffee farmer-based community organisation - Nasaage Speciality Coffee Foundation (NASCOF), which we would visit later in the day. Our excellent host and the managing director from Mountain Harvest, Kenneth, had spoken in depth on the level of protocols in their work and the passion behind what they do. You could see the pride and passion as Kenneth stood and showed us the various awards they had won for their coffee, and you could experience the impact in what we cupped on the table from both their own coffee and NASCOF. The cupping sessions that day truly highlighted some of the brightest and best in Ugandan coffee.
Before heading further up the mountain we went to a local restaurant for lunch where we would have two things that were staples to be had with every meal on our trip; Matooke and Ground Nut Sauce. Matooke is a firm mash of plantain that was savoury and filling, either steamed in the leaves or smoked, and Ground Nut Sauce was a very savoury peanut sauce that had an earthy satay flavour. They were both delicious and great accompaniments for the many stews and grilled dishes that were common on our journey.
Chasing the outline as we headed up the Wanale Ridge, to visit the NASCOF processing facility. As the bus entered through the gates, I could hear the music begin as we drove in, where we were greeted by a spectacular welcome from the farmers where they sang and danced us over to a nearby barn. Once inside we were presented with an earnest speech from the leading representatives in their community, who told us about the love and passion that goes into what they do. It was an incredibly heartwarming experience, and you could feel the amount of pride they had to show off their hard work. We were then taken around their storage facility and shown their own smaller scale, but equally impressive dry mill, which was sorting and processing the green bean, before we headed off back down the mountain.
As we were driving away from NASCOF, with more singing and dancing to say goodbye, I thought how it all really brought home how much coffee farming means to these communities and what it can do to enable them to thrive.
That evening as we gathered in a restaurant in the heart of Mbale, and were treated to a dance group performing the local dances native to Uganda all evening. This day was also highlighted especially as it was my birthday, and I was surprised during the evening with a cake and a birthday song which meant I had to get up and get involved as well. A magnificent birthday and truly inspiring day.
The space on our second floor is ideal for many occasions and events and could be exactly what you’re looking for in the busy city centre!
How much does it cost to book?
We book in 2 hour slots, with just a minimum spend of £20 during weekdays and £30 at weekend which is great for workshops and classes as this adds up quickly and so you just pay for drinks etc not the room!
Is it just workshops and classes that can book?
No at all! Any social events, birthdays, work meetings, workshops or socials would be at home in the meeting room. Society get-togethers work really well and we’ve even had a short film premiere! There is also a large table that would be perfect for board games!
Book readings or other intimate presentations or very intimate musical performances are some other ideas of what can work in the space.
Any other facilities?
We also have a large screen visible from every seat for presentations or movies and you will be able to connect to Wi-Fi.
Toilet access is very easy as it is just next door to the room (plus it has unmatched views of Canterbury Cathedral!)
How do I book?
The best way to book is to come in store and speak with us directly so we can book it in immediately. Alternatively, you can email Hannah who is our shop Manager and she can help to arrange your booking. Her email is hannah@garageroasted.co.uk.
What’s currently going on?
At the moment we have art therapy sessions run by Marina Panayiotou Abstracts every other Tuesday and Adult Art Courses by Cygnini Crafts.
We have a Community Board downstairs in the coffee shop where we advertise the public groups/events that are taking place in the meeting room so if this is something you would like for your event/group then we can help with that.
Please get in touch if you would like to book our meeting room for a one off event or for a more regular session!
Photos courtesy of Cygnini Crafts.
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Picture the scene: 5 coffee athletes from across our four shops and Bakery go head-to-head, laying their skills and souls on the line for the glory of being crowned Garage Barista Champion 2023 (and a host of sweet of prizes to boot- first place was a Sage Barista Express Impress home machine (& a stash of other goodies).
Our winner was the ever fabulous Sophie Strotton, our Whitstable and Herne Bay Manager! Sophie chose to use our El Tucan Decaf for her bean throughout the comp.
She had to make one espresso, one espresso and milk drink (she chose a flat white) and one speciality drink to serve up to our judges (who were pretty thankful for a round of decaf after four other rounds of full caff).
Sophie’s speciality drink was a Peachy-Cream “Espressoda” using her own peach syrup and topping with an Oatly whipped cream. She chose this route for her speciality drink in order to bring out her favourite flavour note within the El Tucan- the sweet peach!
Check out and purchase your El Tucan Mexican decaf here, you can expect the smoothness of butterscotch and a zing of grapefruit sharpness in the acidity, as well as the sweetness that the peach note brings.
We want to say a huge congratulations to Sophie for her win, as well as massive props to our other 4 competitors for giving so much of themselves to the comp- we were seriously impressed with you all. More on them to come another time!
Lastly, our event wouldn’t have been possible without the support of our sponsors Omwani Coffee, Sanremo UK, Oatly and Langdon Coffee Merchants who provided us with pizza, beer and swag for our champs and the rest of the team.
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Do your research
I hate to be the one to shatter the romance of a spontaneous café trip, but a bit of planning ahead is often paramount to a satisfying coffee experience. If you’ve got a copy of the Independent Coffee Guide lying around, then this is a great starting point but if you don’t or are out and about there are a number of signs that can help you spot the speciality from the less than special. Typically, when I am venturing out into the caffeinated unknown, I tend to whack “coffee roasters” into Google maps (other map providers are available) as coffeeshops tied to roasteries tend to provide that higher calibre of speciality coffee. Independent cafés are also a good bet and those that offer non-espresso-based drinks such as V60 or filter tend to be the ones that offer that extra special cup. Those who similarly stock coffee equipment and/or sell a range of beans also tend to be worth aiming for, especially if they offer one or more single origins.
Know your taste
Not all coffee is created equal, nor are all tastes the same. It’s therefore important to think about what flavours you’re looking for in your cup. Maybe you already know which notes you’re looking for, maybe you don’t, but in both cases your first port of call will always be the barista in your chosen coffeeshop. Certainly, at Garage we are all buzzing to talk to you about what we have in the hopper or on our shelves, so don’t be afraid to ask about how to identify the coffee for you or if you already know, which one’s we could recommend. Whether that’s the brew method or even the bean itself and if you decide the options aren’t for you, we won’t take offence - we promise!
Know your vibe
It’s not just the cup but also the shop that plays a part in the perfect coffee experience. Superficially speaking, your dreams, inspired by a new fit and a trip to Oxfam, to be that aloof and mysterious stranger sitting, immaculately dressed, and perusing a rather tattered EM Forster novel that you will definitely not finish reading, will simply not be realised outside your local Starbucks.
Self-projections aside, finding a shop that fits your vibe and purpose is extremely important. An interior that ticks your boxes and friendly staff can be all the difference between a fulfilling coffee experience and wishing you’d taken it to go.
Similarly picking an exciting and hectic shop, whilst this could be a positive when imbibing solo or with friends, probably isn’t the best atmosphere for your business meeting. If you are looking for a space to move your meetings out of the office, why not book the meeting room at our Canterbury shop? Just pop in and speak to one of our baristas and you can reserve this wonderful space with a vibrant and clean mid-century interior inside a beautiful heritage building right in the cathedral city’s historic centre. There are no reservation costs, just a £20-30 minimum spend! Whilst you are there you can also check out our community board calendar with details of the upcoming workshops if you’re feeling that creative craving.
Whatever the coffee experience you’re seeking, knowing your perfect setting and taste and how to find them is paramount. So, get out there and get caffeinated!
Words by Jay Smalley, Roastery Production Assistant, Garage Coffee Roasters
]]>Our take on the popular espresso tonic but this time easy for you to make at home or out n’ about travelling if you’re using the Aeropress Go!
Ingredients
12g of coffee (we used our Migoti Hill, Burundi ground for Aeropress (fine-medium) this makes 1 cup of coffee so you can probably get 2 Aeropress Tonics out of it
Tonic water (we chose an orange and elderflower variety but mix it up if you wish!)
Ice
Slice of lime for garnish
Wedge of lime for squeezing
Equipment
Glass
Method
We teamed up with the wonderful people at Simply Ice Cream to put their ice cream to the test- affogato style.
We chose a range of flavours to pair with our El Tucan Decaf from Mexico- some following the traditional affogato route and some more funky options.
Here’s what we found:
Simply’s Dreamy Vanilla
We thought we’d start off paying homage to the traditional and our thoughts were confirmed: there’s always a reason to champion simplicity.
Simply’s vanilla is extremely dreamy as it says on the tub- so having it as part of an affogato it feels like a more decadent iteration of our flat white.
With a classic caramel smoothness and some higher berry notes cutting through, of course this is the perfect choice for an indulgent treat.
Simply’s Mango & Passionfruit Sorbet
This was an exciting one!
If you have tried espresso with orange juice- this combo certainly had those vibes. The mango really works to brighten the acidity that is present in the espresso and there is a high citrus/grapefruityness in the decaf which is enhanced by the sorbet.
Not the usual way to enjoy an affogato but probably the most refreshing way- perfect for a sweltering day and we would urge you to give it a go!
Simply’s Peanut Brittle
Opulence in a glass! This one felt very dessert-y and the sort of thing that would be perfect to serve if hosting your friends or family for dinner.
The ice cream is reminiscent of an old-fashioned sweet shop but the addition of the espresso cuts through the sweetness of the brittle with its grapefruit acidity, which makes for a more mature experience on the palate.
Simply’s Divine Chocolate
Another nostalgic taste moment with this smooth chocolate ice cream!
We expected to be experiencing tastes very similar to our mocha with this one but actually it was more reminiscent of a Cadbury’s Fruit & Nut bar or even potentially a Black Forest Gateaux.
The combo of the espresso and ice cream gave a raisin-y sweetness with a satisfying depth.
Simply’s Stem Ginger & Marmalade
This one was very special!
If you’re looking to whip up a quick tiramisu, fast track and make an affogato with this flavour. The subtle orange in a tiramisu is brought out with the marmalade ingredient mixed with the espresso.
The heat from the ginger brings a rum-like boozy warmth and made us think it would be perfect for a festive dessert over the Christmas season.
Simply’s Vegan Vanilla
A second vanilla? Surely we can’t top the classic dreamy variety?
Well the vegan variety gives us something completely different. Made with a creamy coconut base, this ice cream boasts tropical vibes but not just in a coconutty way.
Drenched in our espresso, sweet banana and toffee notes shine through. That matched with the coconut base makes for a very refreshing cup.
The vegan vanilla is a more refreshing option than the Dreamy Vanilla, with a clean mouthfeel which leaves a nice sweetness in terms of aftertaste.
So if you are a fan of the classic affogato but would like a lighter option this is the one for you.
Simply’s Heavenly Honeycomb
Another choc box situation. This one reminded us very much of a Crunchie bar, Quality Street Toffee Finger or even your nan’s favourite, a Werther's Originals.
In terms of an occasion for a honeycomb affogato- the coffee addition brings notes of bonfire toffee, so why not plan a delicious dessert for 5 November!
This flavour is pretty sweet on its own but by pairing it with the espresso you can achieve more depth and darkness, making it more of an adult taste to enjoy.
If you like what you’ve read, why not give some of these a go or try your own pairings with different flavours or coffee?
Get your hands on our El Tucan Decaf here. It has been decaffeinated using the Mountain Water process. A lovely butterscotch sweetness comes through the cup, with a grapefruit & peach sweetness, that cuts through milk a dream.
If you want to brew at home like the pro's check out our brew guides to find your ideal method.
Simply Ice Cream are a family run business in the heart of the Kentish countryside. For almost 15 years they have been batch making their natural, creamy ice cream with local and fresh ingredients. Simply Ice Cream have won numerous awards for their delicious flavours and can be found in over 450 outlets all over Kent.
With over 30 flavours available they really do have something for everyone - from classics like chocolate, pistachio & mint choc chip to their more seasonal gingerbread, pumpkin, cinnamon and mince pie ice cream.
They are the perfect dinner party dessert, either on their own or paired with something else. Online they have a minimum 6 tub order, which can be delivered anywhere in the UK.
Use code SIMPLY15 to get 15% off Simply Ice Cream. Available until the end of the 2023.
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One of our current charity partners is The Canterbury Food Bank. We spoke to Liam Waghorn, the Food Bank's Operation's Manager to find out more about their work.
1 - What is your charity’s mission?
Although the solutions may be complex, the vision of the charity is simple: To live in a society where food banks are no longer necessary. This might be possible in the longer term, but current evidence strongly suggests that in the short to medium term at least services such as that provided by Canterbury Food Bank will continue to provide crucial lifelines to those in need.
And as with the charity’s vision, its mission is equally simple: To continue ‘supporting local people in crisis’, via the provision of emergency food parcels.
The nature of crisis isn’t one dimensional, it manifests itself in a multitude of forms and is driven by many factors. But the resulting impact is common, that of not being able to put food on the table. Hunger cannot be delayed - it is immediate and requires immediate solutions.
2 - What are the main challenges that your charity is facing at the moment?
The cost of living crisis is affecting Canterbury Food Bank at both ends. Demand is increasing as more and more people begin to struggle financially, and at the same time people have less space in their weekly budgets to donate food or money to us. At the same time food inflation has been extremely high. In March 2023 food inflation hit 19.2% which was the highest annual inflation rate for over 45 years, this has had a another big impact on us as we have to buy in a lot of the food with give out in our food parcels in order to be able to meet the current levels of demand.
3 - What is the best way for people to support your charity?
People can really help us by donating food at their nearest supermarket that houses one of our collection points. They can find their nearest one using our website. People can also download the bankthefood app here to keep up to date with items we are running low on.
Alternatively people can donate financially through our website to help us meet our overhead costs.
4 - What is your organisation’s biggest achievement so far?
The Covid 19 pandemic presented a number of challenges to many businesses and organisations. Pre Pandemic Canterbury Food Bank was running a series of community cafes where people would come to collect parcels. This had to stop completely at the start of the first lockdown meaning we had to completely change our operating model almost overnight. Moving to a delivery model whilst keeping up with steeply increasing demand has taken enormous amounts of hard work and planning. Meeting these challenges and continuing to adapt to accommodate huge increases in demand within the context of a cost of living crisis probably represents the biggest achievement of the charity so far.
Since the start of the pandemic, demand has increased steeply. By the end of December 2022, demand had increased by 152% since December 2019.
Nearly 100,00 meals (98,901) were distributed in 2022 to those in financial difficulty, 50% higher than in 2021.
5 - Is there anything specific you’d like to change about the way people perceive food banks?
Whilst awareness of food banks has increased over the past 18 months given the difficulties many people are facing, there are still a number of prevailing myths about the use of food banks. One we hear occasionally is that people will use food banks to get free food so that they can spend money on cigarettes/sky/flat screen tvs etc, an idea encouraged through certain irresponsible media outlets, some politicians and tv programmes. Our experience is that this is not the case. Food Bank use is often a last resort for people who have often tried everything else. We often hear about feelings of shame. But it takes courage to admit you need support.
And, yes, we provide free food but it is basics to get people through a serious situation.
So perceptions are changing, we just need to continue to talk to people, be open about how we operate and demonstrate the benefits of what we do and in time hopefully some of those old myths will die away.
You can find out more about what The Canterbury Food Bank do by visiting us at our stores in Whitstable, Canterbury and Herne Bay. We are also able to refer you to their services if you need to access a food bank.
]]>The Kent Coffee Festival was a great success with many fantastic roasters attending alongside Garage and RiSE coffee box including Climpsons and Sons, Conscious with coffee and Redemption Roasters. Alice took part in the Sunday panel discussion alongside Paul from La Marzocco, Luke from Sage, and Will from BWT. The topic was “What’s next for the home coffee market?” If you want to read more about the event head over and have a read!
We launched RiSE coffee box because we believed that everyone should put down their Starbucks caramel lattes, throw away that instant coffee, and start drinking specialty coffee from a variety of independent roasters from all over the UK. Variety is the spice of life and with so many different origins, farming methods, and processing methods that affect the flavour profile, why confine yourself to the same coffee every time? The way that we choose our coffee selections for our multi roaster subscription is by blind cupping them alongside a dozen other roasters and selecting only those that are the highest quality. You can watch the process on our YouTube here. We do this in house, with founders Alice and Ben being the key taste testers, as well as inviting our coffee club members along to see which coffees make the cut!
We were incredibly happy when the Maypole landed on our cupping table. This washed coffee is extremely well balanced between Mexican and Ugandan origins which gives it a deep rich chocolatey backbone that allows the Uganda sweet citrus fruits to emerge at the end of each mouthful. Its creamy and silky texture make it a really enjoyable drink, especially as an espresso based drink. We preferred the Maypole with a dash of oat milk, and we certainly sunk a few in Dreamland!
The coffee itself comes from two different producing origins, one in Mexico and the other in Uganda. For us, we are particularly excited by the Ugandan element of the blend as it is from the same smallholder farmers we met on our trip to Uganda in March 2023. We learnt a great deal about the challenges these farmers face, and witnessed some of the incredible work that Agri Evolve is doing in Uganda. Read more about some of the sustainable coffee initiatives here.
One thing that we loved about Garage Coffee Roasters was their passion for creating a sustainable and plant friendly product. We know full well the challenges that exist in the coffee industry, however they have the right ethos to ensure they are doing the right thing. The packaging is a fully recyclable product and easy for everyone to dispose of at home.
We featured Garage and their Maypole in October 2022 and our coffee club loved it! The Flying Barista on Instagram described it as “amazing!”
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Our loyalty app is now available to download on the App Store & Google Play. Click the link above below to download.
Through our app, you'll be able to earn points on all purchases in-store and redeem for FREE coffee!
]]>Take a look at last order dates for all our postal services below:
Hi Kate! So lovely to speak to you today. You are one of Garage’s longest standing wholesale customers, so thank you!! How is it going at Hut 55?!
Hello! Thanks for inviting me. Yes it has been awhile hasn’t it?! We started working with you guys at Garage four years ago, when we opened Hut 55, which, if you don’t know us, is a wooden beach hut café right on the beach in sunny Deal. So thank YOU for keeping us in great beans all that time! Alongside your excellent coffee, we also serve up things like massive homemade baps, offensively large Scotch eggs, loads of cakes and we also do bike hire.
I used to run a café at Deal train station for the commuters and a bike hire business opened up next door and myself and the owner of that became firm mates. In 2018 we came up with the idea of running our businesses on the beach, with decidedly better office views than the train station car park! It really is just the best place to be, with people relaxing and drinking their coffee while lounging in our deckchairs and bean bags looking out to sea. We took over the bike business last year, and alongside that we also run other activities like sunrise yoga classes. Deal seafront is a really special place with people able to enjoy their picnics on our quiet shingle beach or hire bikes and head straight out on the Route One cycle path along the promenade.
We go into hibernation in November (with a hibernation party where we usually don bear onesies and serve up honey cake & toffee apples) and then emerge bleary eyed again in Feb. Our position on the beach is lovely, but it is very exposed to the elements over the winter. We’re also off the grid so when it’s dark & grey, so we often don’t have enough solar power banked to operate. So, at the low season, we take a bit of a break and then start gearing up for the summer madness. We use this quiet time to reassess - which is such a joy because as you know from running coffee shops, it’s often like a runaway train - especially for us being seasonal, the summers are just crazy (in a good way) - but it means you don’t often get chance to take a step back and work out where you want to be going and what you want to be putting out there, so we make the most of our downtime over the Winter to recipe test, plan events and classes for the summer, and do some essential hut maintenance so we can hit the ground running come Spring. Being entirely off grid, we have to keep tinkering with the best way to get all the power we need to operate, so we’re always updating and adding to our power system. You have to be part barista, part engineer to work at the hut!
Ah thanks! We make most of it ourselves, (and whatever we don’t is made by awesome local suppliers). We have a commercial kitchen unit in Deal (with power!) so we bake everything there for the Hut. I never had Mary Berry aspirations, but I’ve always loved baking and entertaining, and so when I started the commuter café I began making things for there and it just snowballed. Now we make a huge array of cakes, cookies, savoury treats and even the chutneys we use in our sandwiches. The Hut has a classic British picnic feel - as there’s nothing better than sitting on a salty beach tucking into doorstop ham baps and a good slice of homemade cake. We like to keep things simple, but done well.
A very important question; what is your personal coffee and cake of choice?!
When I first opened a coffee shop I had no idea what I was doing and no cash - so I ended up leasing a machine tied to a coffee supplier contract to get started, but I quickly realised it wasn’t what I wanted to be doing. So when that ended I went on the hunt for a great local coffee supplier to work with. We are lucky to have some incredible roasters down here in Kent and it was important to me to partner with someone local instead of using a big London name and Garage is one of the best. Luke’s knowledge and passion for Garage’s beans instantly came across when we first met, and there’s nothing like working with another small independent business that’s doing cool stuff and pushing themselves, and that also wants to see you succeed - it means we’re all lifting each other up, and that’s special.
How have you and your team managed to adapt to the ever-changing hospitality environment over the last few years?
We had to close our commuter café down during the pandemic as it was no longer viable. That was pretty tough, especially as we had to make staff redundant that we’d worked with for years. That’s never easy. But we picked ourselves up and threw ourselves into efforts down at the beach to ensure that one survived the pandemic. We have always operated as a take away unit but customers used to be able to come inside the Hut to order, so when that had to stop because of Covid, we dragged a table to the front door, took all the fronts out of our picture frames at home thanks to the national Acrylic sheet shortage to create a make shift screen and we started serving out of a hatch instead. We found it worked so much better as a workflow that the following year we remodelled the new layout permanently. Staff shortages were a huge issue last summer both in terms of the number of staff we could find to hire and then people having to be off all the time isolating. I had just had a baby and the lack of staff meant we had to juggle a newborn with working full time so we could stay open. Our team last year worked some kind of miracle all summer - they really didn’t stop. We are hiring now for our seasonal team members so fingers crossed it’s not the same this year and people want to come flooding into hospitality!
What have you got planned for 2022?
The bike hire was always run as a separate business to the café, but now we’ve incorporated them together, it gives us more scope to offer picnics and new, cycling experiences. We also love putting on our morning beach yoga classes and it’s so popular, that we will run more classes and events this summer. Like every business, the last few years have felt very immobilising with plans having to be put on hold - but this summer, we’re just going to go for it. It’s going to be a lot of fun down on the beach this year, bring on the sunshine!
Why does it matter when your takeaway cups are compostable?!
They are compostable, however how many compost bins have you seen in Canterbury, Whitstable or even Kent?! There are actually so few composting plants in the UK, making the processing of compostable cups very tricky.
Compostable cups have to be processed in a very specific way in order to actually sufficiently break down and be composted. Therefore, although the word 'compostable' sounds great, the majority of this packaging still ends up in landfill.
How about recyclable cups?
Great idea! However, again there are very few recycling bins on the high street. When customers buy their takeaway coffees and go for a wander, they have nowhere to effectively dispose of them unless they take them home.
What are we going to do about it?!
We have decided to introduce a 10p charge for all our disposable takeaway cups. Our sole reason for this is to try and encourage customers to bring in their own reusable cups, rather than using disposable takeaway cups that ultimately, usually end up in landfill. This is something that a few smaller coffee shops as well as larger chains have trialled; some even scrapping disposable cups completely including Boston Tea Party and fellow Kent business, Otto's Coffee House, with huge success.
Are you just doing this for financial gain?
No! We are not financially benefitting from this scheme at all, rather the 10p charge is being given straight to a charity that will change quarterly. The team chose Kent Refugee Action Network (KRAN) as our first charity. We are not financially benefitting from this scheme at all.
We sell reusable coffee cups in our shops, but we are absolutely happy to make your coffee in your own cup (as long as it is clean, of course!). If you buy one of our reusable Huskee cups, your first coffee is on us.
Help us to do our bit to protect our future 🧡
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The Garage Tote Bag
Reusable and fashionable; it's the Garage tote bag! Our favourite quote, 'Exquisite Mouthfeel' on one side and the infamous Garage logo on the other, it is a crowd pleaser and an excellent add on gift. You TOTE-ally need this bag!
The Clever Dripper Gift Box
This is the PERFECT beginners coffee set up! The clever dripper is super simple to use but produces wonderful coffee. Perhaps for the eager to learn coffee lover in your life! Containing the Clever Dripper, 100x Filtropa papers and a box of hand roasted coffee. Purchase it HERE.
Coffee Selection Box
Like that classic chocolate selection box you all get in your Christmas stockings, but for the well-established coffee connoisseur! A box of three hand picked coffees from different origins, as well as a bar of Islands chocolate chucked in for good measure! This is great for someone who has not tried Garage Coffee before; allowing them to sample three of our current favourites. Take a look!
Latte Art Workshops
Our latte art workshops have proved to be super popular! Coached by our Head of Coffee, Sam, learn how to create beautiful latte art at our Roastery and training room in Hoath. This is a wonderful joint gift (up to four people can attend!) or an individual present for a budding barista. No prior coffee training needed, but enthusiasm essential!
Gift Subscriptions
A pre-paid subscription for a gift that lasts all year! Completely adaptable, our subscriptions can run from 3-12 months and can be pure, delicious Maypole, seasonal single origins or decaf. You can also choose the quantity of coffee required; whether you stick to one cup a day or indulge in the good stuff all day long! See our options right here!
Gift Vouchers (the 'can't go wrong' present!)
We all have that family member who just has everything, right?! A gift voucher is the ultimate gift! Let them choose exactly what they would like; whether it is coffee, a t-shirt or even a Latte Art Workshop. Choose your amount and you're away!
However you spend the festive season, we hope it is full of family, food and of course, great coffee!
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Whirligig Toy Shop
Perfect for the little ones in your life (and the adults!). Whirligig put an emphasis on toys to engage children. Whether you are looking for books, puzzles, wooden models or educational toys, Whirligig have something for every creative mind. Shop online or check out their shop on Sun Street, Canterbury.
Fitzgerald Jewellers
Fitzgerald design and handmake all of their jewellery in their on site workshop in Canterbury! They use traditional methods of jewellery making, and work really closely with their customers to create beautiful bespoke jewellery that is completely personal to the customer. For an extra special gift, pay them a visit in their stunning new shop at 25 Burgate, or have a look online.
Fudge Kitchen
We couldn't possibly write a gift guide and not include our neighbours, could we?! The guys are fudge kitchen produce some amazing fudge! We can smell it all day long. Perfect to gift with their ever changing flavours, as well as a vegan range! Visit them on Sun Street (next door to us!) or shop online.
Queen Bee Home
Queen Bee is a must see! They hand pick and upcycle stunning vintage items including furniture, decorative pieces and gifts. They have gifts for everyone (even the fussiest family member!). You can find them on Mercury Lane, the road directly opposite the Cathedral gate! Follow them on Instagram here.
Catching Lives Bookshop
You cannot miss this one! The infamous 'leaning bookshop' on Palace Street, Canterbury, is not only a haven for the bookworm in your life, but is also fundraising money for local charity, Catching Lives who support the homeless. Pop in to have a browse, or follow them on Instagram.
Jane at Graham Greener
Based on Harbour Street in Whitstable, Jane at Graham Greener is an emporium of amazing flowers, plants and gifts. As well as creating flowers for all kinds of events, you can also go into their gorgeous shop to buy bespoke bouquets, home décor and you MUST take a look at their festive wreaths! You can find their website here!
Honey Kanes Sweet Shop
Sweet tooth? We have just the (golden) ticket! Honey Kanes, located on the beautiful Harbour Street, Whitstable, is an emporium of deliciousness! Featuring sweeties sure to bring you nostalgia, as well as hand-crafted chocolates, pick n' mix and more. Shop online or pop in and get lost in sweet, sweet heaven!
The Dog Store
Located on Sun Street, The Dog Store is a one stop shop for all your furry friends needs! As well as premium food, toys, and essentials, they are also groomers so your pup will be looking extra dapper in time for Christmas! Visit them online or pop in to see them just along from us in Canterbury.
Remember to support our amazing independent businesses this Christmas!
]]>Hey Steph! Can you tell us a little bit about you and how The Ivy Barn came about?
The idea for the barn was like many others from last year-a lockdown project! We had a small fruit stall during the summer of 2020 where I sold my uncle’s cherries. This only came about as I had been on furlough for a few months and I wanted something to do with myself! It quickly became clear the village was in need of a place where people could meet up for a social and bring the community together. So over the following winter we started to convert an old building on the farm, and The Ivy Barn was born!
You sell so much beautiful Kentish produce! We are so lucky to have so much available on our doorstep. What is your favourite thing about living in Kent?
My favourite thing about living in Kent is having fresh produce that is so local to us! Especially in our little corner of the country! Growing up on a farm, I have always had a love for the outdoors and the countryside. Equally I love the seaside, which is another reason why Kent is great as it’s only a 5 minute drive to the sea from my house- so we have the best of both!
What is your coffee and cake of choice?!
It’s got to be a black americano and the good ol’ classic coffee and walnut for me!
We’re so glad you and your customers enjoy Garage Coffee; why did you choose us to be your coffee supplier?
I’d love to take credit for finding Garage but it was actually my boyfriend, Tom, who kept telling me about this amazing coffee he had found in Canterbury. Over last winter I went on a mission to find the best blend for our shop, and after trying one of Garage’s flat whites I knew the Maypole Blend was the one! (of course I tell the customers it was me who discovered you!) Not only does the coffee taste amazing, but everyone at Garage Coffee has been so supportive and helpful to us over our opening months. So much so that after all the great advice, we have just bought our new coffee machine through you guys!
Since opening The Ivy Barn in May 2021 what have you learnt, and what have you enjoyed the most?
I think the whole experience has been a major learning curve! We had (and still have) no idea how to run a business- so opening right before the summer has been very entertaining! We sort of hit the ground running so as Christmas approaches it’s nice things have started to level out.
We have been so lucky with how kind and supportive our customers have been, I would say meeting new people and making new friendships has been my favourite part by far! After last year, it has been lovely just seeing faces again!
Have you got anything exciting plans for the future of The Ivy Barn?
With Christmas around the corner, we have festive plans in full swing! We are so excited to deck the barn out in lots of festive gear. Along with Christmas coffees and festive nibbles. We have actually just started serving light lunches so hopefully we will be expanding our little menu as we go on.
Spiced with cinnamon, and layered with a tart but sweet homemade blackberry jam, our Linzer biscuit is a real festive treat. Not only delicious, but visually stunning with a beautiful little star cut out and a perfect snow dusting of icing sugar! You would never guess it is vegan. Pair this with a batch brew to get all those fresh, fruity notes!
Well.. where do we start! Light, fluffy sponge smothered in a silky white chocolate baileys ganache; this cake is not for the faint hearted. Super indulgent and festive, this one pairs perfectly with a flat white to compliment those creamy, coffee notes.
For our bakers, the gingerbread blondie is a real taste of Christmas! Packed full of warming ginger, cinnamon and cloves, and studded with Belgium white chocolate chips, this is the ultimate cosy treat! Our customers love our blondies, and we think you will agree this one is a winner. Pair this with our rich, creamy Islands hot chocolate for a perfect winter warmer.
We think you'll agree this cake is a BEAUTY! Layers of chocolate sponge, light vanilla buttercream and a tangy black cherry filling, this cake is super decedent. Topped with glace cherries, this cake is totally Instagramable! We would pair this one with our delicious local apple juice from Owlet, based in Loddington.
Probably the most common use for spent coffee grounds, fertilising your plants with coffee is a brilliant idea (for the planet, your pocket and the plants!).
Coffee grounds contain several key minerals and nutrients essential to successful plant growth. The coffee grounds also attract worms which are great for your garden. Simply sprinkle your grounds on the soil surrounding your plants and watch them thrive!
Some studies have found that compost made with coffee grounds and kitchen waste, was more nutrient rich than compost with kitchen waste alone. Coffee grounds in your compost also produce much less greenhouse gas emissions than regular compost. How good is that?! Simply pop your spent coffee grounds on your compost heap or bin, and use as you need them.
P.s did you know our coffee filter papers are compostable? So no need to faff about separating your grounds and filter.
Hear us out. Coffee is grainy and abrasive so is GREAT at scrubbing away any impurities. No, it doesn't smell like Snow Fairy but it does a great job and it's free! The caffeine in coffee is also a great antioxidant, which can make the skin appear brighter and more hydrated. All you need is:
- 120g Coffee Grounds
- 6 tbsp Coconut Oil (melted)
- 3 tbsp Sea salt or Sugar
Mix the above together and scrub all over your body (avoiding your eyes) and wash off thoroughly. Store it in an airtight star for a month and use 2-3 times a week. Hello smooth, happy skin!
Coffee is toxic to lots of bugs and animals, therefore a perfect way to repel them! Particularly good at deterring mosquitoes, beetles and fruit flies, place pots of coffee grounds around your outside seating area so that you can dine alfresco without being bothered by pesky bugs!
Sprinkle on your garden, to not only fertilize, but also deter sneaky slugs and snails from eating your plants.
(Be careful though; coffee can be toxic to dogs and cats so make sure they cannot access it!)
So there you have it. Now there's not need to bin your coffee grounds ever again! Let us know how you utilise your used coffee grounds on Instagram 🌱
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Hello Jo! Thank you so much for chatting to us today. Can you tell us a bit about you and the Umbrella Café?
We are first and foremost a community café; we opened in 2015 aiming to be a fully accessible hub that welcomed all alongside serving great coffee and cakes. We are always looking at innovative ways we can access and engage our community better.
Legally we incorporated as a community interest company in 2018, which means we are run by and for the community and any profits go back into our projects. We run a community café, host supported placements and volunteering, and run a social pantry shop.
You are based just over the road from us in Whitstable! What do you love the most about Whitstable?
Definitely the community spirit in our small but vibrant town. We have so many locally run shops, cafes and restaurants and everyone really pulls together to support each other. This was emphasised in 2020 when many neighbourhood businesses, struggling with the lockdowns themselves, came forward to ask how they could help with community food, social and health related projects.
Jo, what is your favourite drink on the menu at the minute?
I’ve recently discovered how much I love our spiced chai lattes (made with Garage chai). On a chilly afternoon it’s like a hug in a mug!
Can you tell us a bit about The Social Pantry?
The Social Pantry is our newest project, running from Whitstable Umbrella Centre since September 2020. It is a shop, open two days per week, targeted towards those struggling to access good food, either due to financial constraints or social isolation. We support an average of 27 households per week and indirectly support as many as 120 people over the two days of opening. Most of our stock is good quality surplus; we partner with a number of supermarkets and receive ad hoc donations from local businesses and individuals. We are always happy to take in an apple or tomato glut from a local allotment for instance. 70% of our members say that the pantry has helped them to socialise locally again since lockdowns have ended and 95% report it has helped them significantly with their financial situation. It is not a crisis service; we have an amazing Food Bank in our district who are able to provide an average of five 3 day food parcels per year to households in emergency situations. This is a sustainable and empowering food hub, where members make their own choices and leave with a week’s worth of shopping, social interaction and recipe support.
Do you have any exciting projects or causes coming up?
Yes! We love collaborating and have a new series of Sunday pop ups upcoming over the Winter and beyond. Over the next couple of months you can book in for a Mexican taster menu with Side & Main, a family mega roast with Minno Kitchen and a vegan festive lunch with Potato Tomato. Sign up to our monthly newsletter or follow our social media for more information.
Why do you work with Garage Coffee?!
It’s a no brainer for us – you provide us with a delicious and accessible coffee that we can sell on at an affordable market rate. You roast and employ locally, are uber reliable and offer the BEST coffee training we’ve come across. I could go on.... ;-)
How can we support The Umbrella Café?
There are lots of ways for our customers to support us but these are the three easiest –
1. Sign up to our monthly newsletter at theumbrellacafe.co.uk
2. Donate to our pay it forward in store, just a little goes a long way and helps someone else access a healthy meal in a welcoming space.
3. Share our story with friends on social media, we are a little tucked away and always appreciate the wonderful Whitstable word of mouth!
You can find The Umbrella Café within The Umbrella Centre on 10 Oxford Street. Visit their warm, welcoming café and in the summer months sit in their glorious garden and enjoy nutritious, home cooked meals and tempting cakes, as well as some super coffee!
Keep up to date with everything going on at The Umbrella on Instagram, Facebook and their website.
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But what IS the Maypole and what makes it so great?!
The Maypole, lovingly named after 'Maypole Lane' the road on which our roastery is located, is a 40% Mexican and 60% Colombian mix. We medium roast it to make sure we get all the beautiful flavours from it. Owner Luke wanted to create a consistent, versatile yet delicious espresso blend that people would enjoy no matter how they drink their coffee. With or without milk, it packs a hazelnut punch, with a creamy milk chocolatey mouthfeel and a fruity fig finish.
Why Mexican and Colombian?
We LOVE Colombian coffees. You may notice we often have a wide range of Colombian single origins in our shops and website. The Colombian component, La Joyeria, is from the region of Antioquia, farmed by Pedro and his family around 1,700m above sea level. La Joyeria is considered 'the jewel' of the Santa Barbara Estate! The farm employs 60 permanent staff who are paid around 30% higher than the minimum wage; half of these also receive free housing for themselves and their families on the estate. As well as all of this, the estate runs an extensive scholarship and financial aid scheme for workers children, as well as helping long-term employees to acquire their own piece of land upon retirement; how amazing! It is a really special coffee and one we have been buying since the very beginnings of Garage.
The Mexican component is from a farm called Guadulope Zaju, in Chiapas, on Mexico's famous 'Ruta De Cafe' (Route of Coffee)! The farm is owned and run by Eduardo 'Teddy' Esteve and his family since they purchased it in 2004. All of their coffee is 100% shade grown.
Luke decided on beans from Mexico and Colombia as something new to the market. Commonly espresso blends are Brazilian based; Luke was keen on showcasing a different origin as a delicious espresso offering.
So by purchasing Maypole, you are not only supporting our small business but also supporting the livelihoods of the farming communities we buy from!
How should I drink the Maypole?
The recommended use for the Maypole is espresso for those nutty chocolatey notes! However lots of our customers use it in a cafetiere and a mokka pot with proven success! It is super fruity when enjoyed on its own, and when paired with milk is more mellow and creamy, mmm!
If you love the Maypole but want to try something even fruiter, have a try of La Joyeria. La Joyeria, one half of Maypole, is just as delicious as a single origin as in the Maypole. Alone, La Joyeria is super juicy with a more red fruit and dark chocolate notes. It makes a stunning filter!
Never miss that sweet taste of the Maypole with a coffee subscription, delivered to your door as frequently as you wish. No contracts, no hidden costs; just all round outstanding coffee.
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Ha! I’m not actually sure…the business has been on a real roller coaster in terms of different revenue streams performing differently depending on changes to rules and various issues with supply, not to mention childcare issues at home. I think we’ve had to be pretty resilient, we’ve held back from any major product development and have become much more Just In Time when it comes to production.
Our most popular bake by FAR is the Vegan Lotus Biscoff Flapjack and we can see why! It is so deliciously naughty and you'd never guess it's vegan.
Now, we hate to see the disappointment on your faces when you pop in for your coffee and flapjack and we're all sold out SO, we thought we would treat you to the secrets of the finest flapjack in town!
For this recipe you will need:
20cm square or rectangular tin, lined with baking parchment
260g Block Margarine
260g Demerara Sugar (or granulated sugar)
90g Golden Syrup
350g Oats
1 tsp Ground Cinnamon
250g Biscoff Spread (smooth or crunchy!)
6 Biscoff Biscuits, crushed
Oven 190C/Fan oven 180C
1) Start by popping your margarine, sugar and golden syrup in a pan on a low heat, and melt until combined and the sugar starts to dissolve.
2) Once melted, stir in your oats and ground cinnamon. Make sure it's really well mixed! Pour the mix into the tin and spread out evenly.
3) Bake in your pre-heated oven for 20-24 minutes. You are looking for your flapjack to be a little golden around the edges but still quite pale and wobbly in the centre. Leave to cool completely.
4) Melt your biscoff spread in the microwave for 30 seconds. Pour the spread over your cooled flapjack, tipping the tin to get it into all the corners.
5) Top with your crushed up biscoff biscuits. Leave to set for an hour and, voila!
Bakers top tips:
- Don't overbake your flapjack! You are better off slightly under-baking than trying to eat a burnt, crunchy flapjack; yuck!
- If you don't need the flapjack to be vegan, you could swap out the margarine for butter.
- For a super sweet indulgent treat, melt 150g white chocolate, then stir into your biscoff spread for the topping.
Happy baking!
Love the Garage Bakery team x
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In the speciality coffee world it can seem that there are a lot of ‘rules’ and certain jargon-y terms that can be a bit overwhelming. But at Garage we love a chat and the opportunity to make what we do more accessible and explain WHY we are doing it. So here we have collated a little list of some FAQ’s that tend to crop up in our shops!
Why we don’t tend to have dark roasts
Think of us as you would a Michelin star chef cooking a filet mignon. We don’t want to roast the flavour, and therefore the life out of them beans! If you think of coffee roasting like cooking a steak then our tendency to stay away from darker roasts should make sense. The more well done it is, the less of those subtle, natural flavours there will be.
Why do we bother to weigh every shot?
You may have seen us being rather meticulous with weighing the ground coffee before we put it into the machine to extract. When we remove the grounds with a teaspoon don’t fret, we’re not being stingy with your coffee! We are getting the ground coffee to the exact weight for our recipe. There are several variables included in our recipe and they determine how tasty the espresso is; including the dose (weight of dry grounds), length of time the extraction takes and the size of the grind (how coarse or how fine). The weighing is crucial to our coffee making so we can get the espresso tasting perfect!
Why ‘small’ cups?
Yes you’re right- our cups are a much humbler size than that of certain high street haunts. But you’re going to thank us for it, honest! By serving in 6oz cups for flat whites and 8oz cups for latte/cappuccino/long black we ensure that our coffee is at its punchiest and most flavourful, after all if we had larger cup sizes the milk/water to coffee ratio would be out of whack and taste would be compromised which is a no go thank you very much!
Why don’t you do syrups?
We can’t deny that some flavours do pair really well with coffee but for us the beans are the stars of the show! Through roasting we are bringing out some of the natural flavour notes in the various coffees. For example, our house blend the Maypole has natural tasting notes of milk chocolate, fig and hazelnut so should satisfy that craving for gorgeous smoothness. On the opposite end of the spectrum we sometimes have a naturally processed coffee on single origin espresso which will be much more of a fruity hit. If you’re usually a syrup fan how about choosing one of our delicious bakes instead to compliment your coffee?
Why we all drink filter coffee throughout our shift
It is fair to say that filter coffee still gets a bit of a bad rap. It is often associated with American diners and sitting in a pot all day long, tasting more and more like the bottom of John Travolta’s shoe by the second. Well, erase that taste from your mind immediately! At Garage we are so passionate about our filter coffee options because they are so gosh darn tasty. Whether you choose to linger a while with a hand brew option or a cup of our batch brew you should be expecting bursts of floral and fruity notes. With our filter options we do recommend drinking them black as you’ll get the most out of their individual subtleties but of course ask for milk if you prefer! It is a firm fave with us baristas on long shifts- bursting with flavour and caffeine to boot and no heaviness from milk. We are unstoppable!
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Coffee doesn't have to be overcomplicated and can actually be very easy and still super delicious! Here are our top tips to get you started:
To make a proper coffee (no instant around here!) you will inevitably need a few bits to get started. A v60 or 'drip filter' is the perfect place to start. Filter is so simple and quick to make, produces amazing flavours and is really budget friendly. All you need is:
- V60 cone
- Filter Papers
- Scales (yes, scales. Essential!)
- A kettle/boiling water
- Medium ground coffee (Preferably Garage but we wont judge)
That's it! Lets make a coffee...
1) Start by boiling the kettle. You want to use water slightly cooler than boiling, so once boiled, give the water a minute or two to cool.
2) Position your v60 cone, with filter, on top of your cup. Dampen the filter with some hot water (this will warm the cup too!). Pour this water away.
3) Weigh 15g ground coffee into your v60. Zero your scales.
4) Let's pour! Pour a little water over the grounds; just enough to cover them and release that CO2! It should look bubbly and golden; this is called the bloom.
5) Gradually pour more water over the grounds, in circular motions, until you reach 225g of water. This should take about 2-3 minutes. Let this all drip through.
6) Pop your filter paper and grounds in your compost bin, and enjoy your freshly brewed cup of excellence!
We recommend trying your v60 on its own (no milk or sugar); you might be surprised with how subtle and crisp it is!
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Hey guys! Can you tell us a bit about who you are and how Bay Leaf came about?
We’re Harry and Dil, owners of Bay Leaf Coffee House. We always visited cafes and coffee shops before owning one ourselves, and dreamed of how we would ever run our own. The opportunity came up to take over an existing premises and put our own stamp on things and we took it in 2017. We always approach everything from the perspective of – What would we like to see, drink, eat, if we came to Bay Leaf as customers. We moved our premises in October 2020 and completely renovated the space to fit our vision, which was exciting and very rewarding!
What is your main vision for Bay Leaf?
We are half Sri Lankan, so we enjoy bringing new food to Herne Bay that people might not have experienced before. We especially like mixing the traditional with the new, so our menu is filled with little surprises. We aim to offer quality food and drink, give customers a unique and warm experience, and to be environmentally conscious. We have a huge range of vegan food, including curries and baked goods which we make ourselves on site.
What is your favourite dish on your amazing menu?
Why did you choose Garage Coffee as your coffee supplier?
We like that Garage Coffee is local, just down the road, so it feels environmentally conscious for us as a local business. We encourage our customers to shop local so it’s nice that we can do the same with our suppliers where possible. It’s also great tasting coffee, with regularly changing specials and products!
Why Herne Bay?! What do you love about Kent?
Herne Bay is a perfect little seaside town, with everything for families, sightseers, history buffs, walkers... It’s got a great mix of independent shops and restaurants, and the café culture is brilliant. There’s something for everyone, which makes it a great destination for lunch or shopping.
What is next for Bay Leaf? How you got anything exciting coming up?
We have a very exciting few months ahead as we are in the process of renovating and opening a new Sri Lankan restaurant and cocktail bar in Herne Bay from the ground up. There’s still lots for us to be working on, but we can’t wait to open and unveil what we’ve been working on for the past year. We look forward to bringing even more quality Sri Lankan food to Herne Bay and Kent.
You can find Harry, Dil and the Bay Leaf team on Instagram @bayleafcoffeehouse and Facebook @Bay Leaf Coffee House
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The weekend of the 27th to 29th August saw us put on the very first Kent Coffee Festival. Arranged alongside the incredible event coordinators, McCullough Moore, we created an amazing event featuring a lot of caffeine!
We had the most incredible time and the feedback from visitors and exhibitors has been amazing! Here are a few highlights:
Across the weekend there were some really insightful talks from industry professionals. A particularly important talk came from James Wilkinson of Omwani Coffee. James spoke about the the impact of Covid-19 on coffee farmers, and their recovery from the pandemic. It is so important to remember where we source our coffee from and the issues these people face.
Another brilliant talk was between Dan Harvey (La Marzocco), David Leeper (65mm Coffee/Cast Iron Roasters), and Tom Denning (Skinny Dip Coffee). They discussed having and growing a career in the speciality coffee industry. They spoke of their own struggles, what they had learnt and what they would have done differently. They spoke honestly about how someone seeking a career in coffee can find their way in, and how to face certain obstacles.
Where do we start?! We had some amazing exhibitors all offering something individual. We had lots of local producers as well as some from further afield!
Pelicano Coffee Roasters: Pelicano are roasters based in Brighton. Here at Garage we cannot stop talking about their Mexican Natural! SO tangy and floral, this coffee hit the spot (not to mention Pal and Dom were such fun; they even got involved with the Latte Art Throwdown!)
Crumbly Monkey: A relatively new bakery business based in Deal. Caramel shortbread, brownies and cupcakes as well as a whole array of vegan goodies; it all went down so well! This was these guys first event and they smashed it; selling out of most of their stock.
Owlet Fruit Juice: We have been using Owlet as our juice supplier for a few years now so we were thrilled when they signed up! Visitors were particularly enjoying their new Apple and Aronia Berry juice; always grown here in beautiful Kent.
Curve Coffee Roasters: Fellow Kent coffee roasters Curve were in our Roasters Zone and they also did a slot on the filter bar. They showcased their new and unique Diego Samuel Bermudez, Red Bourbon coffee. This filter was super juicy with peach and wild strawberry flavours, and a sweet hibiscus finish.
The Beehive: Based in Ashford, Becca has created an amazing space which aims to empower and support women, whatever they may need. They provide a personal shopping experience, coffee and cake, and support wellbeing.
Across the weekend, our Head of Coffee Sam provided basic latte art training to those who wanted to learn a new skill or improve on existing barista skills. The uptake was amazing! We also held throwdowns at 3pm each day. Well, what a buzz! Our competitors were incredible; creating rosettas, a hanging heart and even a seahorse! It was a brilliant showcase of the wonderful skill that is latte art. Our winners over the weekend were Jesse (La Marzocco) and Martha (Forts).
We cannot forget our very generous sponsors; without whom we would have never been able to put the event on. La Marzocco, BWT, Oatly, Smiths Coffee Company and Northiam Dairy.
Same time next year?!
Now just to get off of that caffeine high...
]]>The #kentcoffeefest is a brand new festival featuring incredible coffee roasters, producers and creatives from Kent and beyond. The festival is being held at The Gulbenkian at the University of Kent, from the 27th-29th August 2021 (next week!!). It is being held alongside the bOing International Festival which, in itself, is an amazing event showcasing theatre, film and fun!
The exhibitor list is looking wicked! From speciality coffee roasters to sweet treats, soft drinks to beer; we have got it all covered. There are some great guests lined up for the 'Talks' stage, and loads of different roasters showcasing their coffee at the filter bar. There will also be a VIP Espresso Martini bar, and a Latte Art Stage (this is where you'll find team Garage!).
Whether you are in the industry, want to be in the industry or just really bloody love coffee, the Kent Coffee Festival is going to be a super inclusive event for everyone.
There's no doubt that latte art looks super impressive, but it does take a lot of practise! Team Garage are here to help you hone those skills; whether you're a complete novice or an experienced barista! Perhaps you want to master the swan, or achieve a pretty tulip? Let's make it happen!
We will also be hosting a Latte Art Throwdown at 3pm each day. A cheeky little competition to throw some shapes and win some prizes. Why not?!
Pre-order tickets are available below! You can also buy tickets on the door. Under 12's can attend for free with an adult. Once you're in, the festival is your oyster; try out all our coffee options or indulge in delectable cakes. Of course you have to visit Team Garage on the Latte Art stage and watch us participating in some of the talks!
Even better; here is a nice little discount code for you! Enter the code, then choose your tickets to apply the discount.
KENTCOFFEE10
➡️ Tickets | Kent Coffee Festival | Kent ⬅️
We can't wait to see you there!
]]>Good morning/afternoon/evening (delete as appropriate!) and welcome to the newly revamped Garage Coffee blog!
Simply put, we aim to responsibly source, roast and supply excellent coffee. Our coffee is fully traceable, all the way back to the source, fairly trade and roasted in small batches to ensure quality control. We also repeatedly work with the same farmers season after season, building and maintaining relationships with them; we even took a trip to La Joyeria in Colombia in January 2020! (Weeks before the pandemic hit, phew!)
Our house blend, Maypole, has recently won an award for Kent’s Best Non-Alcoholic Drink in the Taste of Kent Awards. Pretty cool, huh? We seasonally change our single origin coffees and always have a decaf option which is never chemically processed.
As part of our sustainability pledge in 2020, we reviewed all of our packaging to make it 100% recyclable and biodegradable, and continually review our practises and materials to ensure we are always ahead of the game.
We have so many exciting things coming up and cannot wait to share these with you! Keep an eye on our socials for updates and news, and as always, keep drinking great coffee! x
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Garage Coffee is proud to be a supporter of the children’s charity Demelza, and we need your help in supporting them!
On Wednesday May 12th Garage was involved in hosting a corporate sponsorship event by teaching a quick, virtual hand brew class with guest speaker Jack Green talking about his journey with mental health and being an Olympic athlete.
The event raised over £1,800, which could cover the cost of 36 hours of care by a Demelza specialist children’s nurse; or it could fund 30 hours of art or music therapy, helping children cope with their condition, build memories and express their feelings.
Demelza provides specialist care and emotional support for children with terminal conditions and their loved ones, so they can enjoy their time together as a family, for as long as they have. Demelza cares for children with a range of different conditions, some of which are very complex and so rare, they have no name. Every year their work is a lifeline to over 750 children and their families throughout Kent, South East London and East Sussex.
When a family desperately needs support, Demelza can give them the time, space and attention to cope. From diagnosis, for as long as they’re needed, Demelza deliver specialist care with compassion. Whatever a family decides is best for their child, Demelza will make sure they have the support they need to focus on loving each other and make lasting memories.
They provide specialist care services 24 hours a day, 365 days a year, completely free of charge to families. This unique support comes at a price, and at present they’re only reaching 1 in 5 of the children who desperately need our help.
As a charity, they’re almost entirely dependent on the generosity of our supporters to provide the funds that keep their services going.
Please make sure every family can depend on Demelza when they need them most.
Anything is greatly appreciated by the charity, and the idea that we can aid in the exposure that they deserve, is something we are extremely proud of.
]]>Our Research:
We looked hard at what the difference between biodegradable, compostable and recyclable is and what the best option for us was.
Looking at compostable and biodegradable packaging we realised that the market just isn’t there at the moment for coffee packaging to actually be sustainable in this format.
Biodegradable
The materials used for all the components in a coffee bag are currently difficult to source to be completely biodegradable - most importantly the valve that releases gas to keep it fresh and tasting its best. You end up with a mixed product of recyclable, compostable and biodegradable materials. While there are options for sourcing a valve and bag separately, to achieve an ideal product, there are no options for a single source for both bag and valve, and we don’t have the facilities currently to do it ourselves.
Compostable
Using the term compostable can be a minefield of regulations and mis-information. Often what isn’t made clear is that compostable doesn’t mean you can just put this in your home compost bin- it actually has to be sent to a special industrial composter/shredder to be dealt with. Currently the UK just doesn’t have the facilities to deal with large quantities of compostable material and they are few and far between, this means you could find your compostable items end up in the general landfill anyway. This greatly changes the decomposition time from 90 days to up to 10 years, not to mention that if you do compost properly this composting method reduces to a whole lot of micro-plastics rather than a usable or harmless resource.
Recyclable
Recycling has changed and adapted of late and seems like the most responsible way for us to package as it’s a resource that can be reused in different formats. Most recycling packaging for coffee bags is category 4 which is remade into plastic furniture and floor tiles when disposed of correctly.
Our Decision:
In the end we decided that a fully recyclable product is the best for everyone and is easy for you to dispose of at home in a sustainable way, that will be used again and again. As most of our bags are already recyclable and feedback has been positive about its ease of disposal -this means we don’t need you to remove any of the parts to be disposed of separately
All components of our new packaging range will be disposable using at home recycling services, so we can ensure you’re getting the most from your coffee and doing the best for the environment whether you’re ordering 250g all the way to 2.5Kg. All our bags - whether it has a valve, zipper or both - are all category 4 recyclable, meaning it can go in a main recycling bin with the peace of mind that it’s going to the right place. Also, if you buy our retail boxes that come with the cardboard outer and bag inside, the box and labelling is fully recyclable through the paper recycle.
Hopefully as both Garage and the coffee world evolves, so will the packaging opportunities as well. We hope to have a fully home biodegradable and compostable bag in the future and will always be on the lookout for any new advances. We are always open for conversation about this, and try to be transparent as possible about the choices we make that have a bigger effect on the world around us.
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