Rich Italian
In Stock & Ready to Roast
Shipping & Packaging
POSTAGE COST
For U.K. mainland we offer a Free Delivery service for all orders.
For international orders please email hello@wbroast.co.uk for a quote.
WHEN WILL MY ORDER BE DISPATCHED?
We work on all orders in the order that we receive them. Normally we dispatch parcels either the same or next working day. However during very busy periods it may take an extra day or two for your parcel to be dispatched.
Please contact hello@wbroast.co.uk for any returns. Returns can be made for any unsatisfactory products and full refund given. Please contact us within 5 business days of receiving your purchase to allows us to look into your query. We accept returns up to 30 days from delivery date.
If your order becomes damaged in transit, we ask for you to provide photo evidence so we can process the refund through Royal Mail.
Packaging:
Currently all the coffee packaging we use is 100% recyclable - label 5 and produced in the EU.
Label 5 or polypropylene (similar to yoghurt pots) is easily recyclable and widely accepted at recycling points and kerbside collections.
This packaging type keeps your coffee ultra fresh and features a resealable tag and valve.
FAQ's & Storage
Frequently Asked Questions:
Is our coffee Organic?
All our staple coffees are 100% naturally grown, free of synthetic pesticides and herbicides. This includes Signature Gold, Rich Italian & Black Gold.
What strength is the coffee?
We advise this coffee to be a strength of 3.5 out of 5. Punchy but not over powering.
Are the beans oily?
No, these beans are not oily, if you have particularly sensitive machine/equipment, these beans should be perfect.
Where to store the coffee?
We recommend storing the coffee in a cool, dark, dry cupboard, before you open them. Once opened, reseal the bag and they can be safely stored in the packaging, and we recommend to consume them within 4 weeks of opening.
How many coffees do the bags serve?
250g - serves 13-15 coffees. 500g - serves 26-30 coffees. 1kg - serves 55-65 coffees. We recommend one kilo bag to serve 2 coffees a day, to last a month.
What's the best before date?
All our coffees are roasted to order, meaning they couldn't be fresher. We advise a best before date of 6 months from the order date.
Espresso Brew Guide
Brewing espresso is a lot like brewing tea; if we leave our bag in too long we risk over-brewing the tea and extracting “stewed” bitter flavours from the leaves but if we do not leave it long enough our tea risks being weak and insipid. This means we must exert control over our brewing process to ensure that we extract all of the desirable flavour compounds whilst leaving behind the compounds responsible for unwelcome bitterness and astringency. This is easy with a teabag – we can take it out whenever we choose – but achieving the same control with espresso is slightly more complex.
Coffee does not extract homogenously during its brewing cycle. Most extraction occurs during the first third of its brew time. Typically fruit acids and bean fragments that contribute towards body extract first, followed by sugars, and then bitter compounds.
‘DIALLING IN’ OUR ESPRESSO
Understanding your grinder is the key to achieving desirable DOSE and BREW TIME. Whether you are using a modern “on-demand” grinder or a more traditional “dosing grinder” you should be able to control both DOSE and GRIND TEXTURE, both of which are critical to brewing balanced espresso. Here’s how...
Using scales, weigh a consistent dose of ground coffee into your double espresso basket -16g - 18g is a sensible choice for most espresso machines.
Aim for 36-40g of liquid espresso or roughly a ratio of 1:2 (18g of ground espresso to 36g of liquid espresso).
Is it within your target brew time window? We recommend 20 - 30 Seconds.
Yes = SUCCESS!
Your espresso is probably well brewed and should taste full, sweet and balanced.
No = If you haven't extracted 30-40ml of liquid espresso, in 20-30 seconds, your grind is too FINE and your espresso will most likely taste thin, bitter & ashy.
Coarsen your grind slightly then grind and discard at least 20g of coffee to remove traces of the previous grind setting
No = If you have extracted too much liquid espresso (over 30ml for single espresso, over 60ml for double). Your grind is too COARSE and your espresso will most likely be weak and sour.
Make your grind slightly FINER then grind and discard at least 20g of coffee to remove all traces of the previous grind setting
Great Taste 2 Star Award Winner - Rich Italian Espresso Roast.
“Best beans in Berkshire. Incredible taste, smooth and delicately balanced. Great service“. - Thanks Alex!
A carefully crafted selection of coffees, deliciously dark roasted for an intense, full-bodied taste.
- Small batch roasted to order for maximum freshness
- 100% natural, organically grown, high quality coffee beans
- Fully resealable/recyclable bags, to stay fresher for longer
- Tracked delivery via Royal Mail, shipped same day
- 500g will make at least 30 coffees
“Truly excellent coffee. Tried this company and it's Rich Italian coffee beans recently in our eternal quest for delicious coffee at home and it didn't disappoint! The coffee is gorgeous and every interaction with the company impressive. My new favourite without a doubt!” - Thank you Lea!
What you need to know:
- Full bodied blend giving a creamy mouthfeel, notes of caramel, cookie and nut, with a powerful kick
- Strength 4/5
- Acidity - Soft
Perfect for:
Latte, Flat White, Cappuccino, Espressos, Americanos, stronger Filter coffees & Bean to cup coffees. Particularly good for espresso based drinks. Stands up well to milk and oat/dairy alternatives.
Once opened, consume within 3-4 weeks for best results.
“Lovely rich coffee! The smell wafting from the kitchen did not disappoint the taste test. Smooth with no bitter acidic aftertaste. Bonus was the Italian coffee with Panetonne - pure heaven.” - thank you Katarina!
The Farm:
A sweet and balanced coffee with flavours of caramel, nut and hints of cookie, low acidity, good body and clean tasting finish.
OWNER - Isidro Batlle
ALTITUDE – 1675 metres above sea level
LOCATION – Santa Ana, El Salvador
PROCESS – Washed
VARIETY – Bourbon
FARM SIZE - 22 hectares
SCA SCORE – 86
When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations.
Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants. A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees.
Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a washed process of the Bourbon variety that comprises the majority of the coffee grown here.
