July News!

We are happy to continue to welcome all our visitors to Amble and Northumberland, both new and returning through the summer. Whether you are here for a day or a week, you can find our coffee and fudge either at the Pod or in over 200 holiday cottages in and around Northumberland! 

Pod Summer Hours go into effect Friday July 2 and will be 10-4pm Monday through Friday and 9:30 to 4:30pm for weekends and Bank Holidays. 

 We have moved all of Northumberland Fudge's production in-house at the Roastery, with our talented Roastery Manager, Dawn, undergoing training to become a Fudge Master. Stop in and check it out. 

Our Business Manager, Regan, is currently in the process of researching and bringing in 2 new coffees to add to our Women's Collection, one from Colombia and one from Mexico. We are really excited to see what she comes up with and love expanding our coffee horizons! 

The Northumberland Fudge Company is now supplying holiday cottages and lets with taster packs of fudge to provide their guests with another tasty treat from Northumberland!  Email us for more details on how you can make sure your welcome baskets can have fudge as well as coffee and tea.

We are always on the lookout for new partnerships and collaborations so if you have any ideas or things you think we should look into, let us know!

You can always contact us on social media or via email at roastedandposted@gmail.com

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What's New?

Guatemala Huehuetenango


Sweeping gusts of warm air from Mexico swirl into clouds of cooler air from the Cuchumatanes Mountains in Guatemala, resulting in a unique growing environment for this premium coffee.  Give our Huehue a try and see why despite it’s lighter roast, this popular coffee is considered one of the most distinguished Guatemalan coffees ever produced.

Each cup will bring you an exotic taste experience - a little hit of orange, a hint of buttery caramel  and chocolatey almonds!

Huehuetenango means ‘Place of the Ancients’ in Nahuatl and is pronounced way-way-tenango. The Aztecan ruins of Zaculeu lead the way to coffee farms placed within the Cuchumatanes Mountains. The microclimate produced at this high altitude, over 1,600m, and limestone soil gives this premium coffee a unique fruity taste and juicy acidity. The flavours that emerge with a light-medium roast are buttery caramel and orange coupled with a touch of chocolate and almond.


Our Coffee of the month!

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Sumatra Queen Ketiara

The Ketiara co-op is led by a charismatic woman named Ibu Rahmah.  She helped found Ketiara in 2009 with just 38 members and currently serves as the co-op’s chairperson. In the years since, the co-op membership has expanded to nearly 2,000 smallholder farmers, over 50% of them being women. This coffee celebrates the promotion and innovation of women in the coffee industry in Sumatra and the dedication of the Ketiara Cooperative in their efforts to protect their local ecosystem. The ‘Queen’ designation means that a percentage of the proceeds goes back into funding programs that benefit women in Indonesia. 

This very special coffee is organically grown by the women of the Ketiara Co-op in the Gayo highland region of Northern Sumatra. Due to being shade grown in the volcanic soil of the tropical forests of Leuser National Park, each cup brings a brilliant splash of acidity perfectly merged with a creamy body, sweet fruit tones and a richly rounded aftertaste. The flavours that emerge with a full roast are toasted hazelnuts, vanilla and milk chocolate coupled with tangerine and cloves.

Fracino Espresso Machines -  We are thrilled to announce that we are now an authorized distributor for Fracino! We have a range of Espresso coffee machines to suit every need, domestic or commercial. Financing Available. T&Cs apply.

Fracino Commercial Client Welcome Sale - Half Price Coffee for Life T&Cs apply

Contact us at roastedandposted@gmail.com to book a tour of the Showroom.

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Martin's Musings

Coffee Grinders: 

As a complete change from the troubling issues of the day, Covid, Tiers, the US elections etc., I would like to inject some coffee normality into this ‘Musings’ Hopefully interesting to those who want to know a bit more about coffee world.


This month, I have had more than the usual number of requests about grinding coffee and for explanations of all the different grinds. So much so that I am thinking of offering some domestic grinders for sale in the future, but until then….. Read on.


Most mail order coffee sites offer different ‘grinds’ to choose from when you buy coffee online. We are no exception to that. The problem from our side of the grinder is that we have to find a way of making it easier for you to buy the best pre-ground coffee for your particular method of making coffee and therefore encouraging you to return to us for your next fix. In reality it is our best guess because tiny changes can create big differences! 


The basic principle, apart from the fact that it is always better to grind beans immediately before you make the drink, is to match the grind size to the method. This first part is fairly mathematical and the concept is that the more time the beans spend in hot water, the larger the grind size needs to be. To use two examples, a cafetiere holds the grounds in suspension for a recommended 4 minutes, so needs a fairly large chunk of coffee, (feeling a bit like sand). The espresso machine takes around 20 seconds to squeeze out its coffee so needs a finer grind, (feeling a bit like icing sugar). A feely test for filter coffee is that it’s a bit like table salt. Generally, the trick is to get the grind size to as small a size as it can be to  extract the most amount of taste from the coffee, but not so small that it creates a sludgy mess at the bottom of the cup.


Sure, there is much more to it at a professional level, for instance commercial grinders over £600 or so will have a ‘stepless’ grind adjustment which allows even finer differences to be applied to the grind size. We make these tiny changes often, sometimes daily. The reason is that on fine sunny, dry days for instance, the particle size needs to be finer to slow down the passage of water through the coffee packed into the portafilter on an espresso machine. On wet humid days, there is much more moisture in the air and therefore the grind size needs to be a tad coarser otherwise the coffee will clog up and not come out of the spout! It also needs to be reviewed if you change the coffee origin as the bean density also plays a part.


So, as you can see just from this example, there is lots to it. OK the professional coffee world may be a mile or two away from the humble cafetiere in our kitchens, but the same principles apply, which brings me back to grinders. If anyone remembers hi-fi (don’t forget I was around when the first Dalmation was spotted) you would be told that it is no good having a top of the range record deck if you only have cheap speakers. Ok, back to the present, it is worth buying the best grinder that you can afford in order to get the best out of your coffee, no matter which method you use. Go for a burr grinder (don’t forget some hand grinders are actually very good, but are very much a labour of love). They start at around £40 for a basic model, but best to spend upwards of £70 if you can. There doesn’t really seem to be an upper limit! The choice of flat or conical burrs is up to you and beyond the remit of this chatty ‘musing’. The fracino on-demand conical grinder I am selling with the domestic espresso machine this Christmas is around £200, you can buy them separately, just saying!


I hope you have a safe and happy Christmas Season

From the Mocha Mondo Team