The Newsletter August 2023

Roasting at Pelicano

Twice a month we'll be sharing anything from upcoming products to coffee news and theory. This week we will be sharing a brief history of our roastry, an exciting single origin we have on offer with a great brewing guide to go with it, and a spotlight on one of our O.G wholesale partners!

Since we first opened our doors in 2014, one of our main goals was to roast coffee and create a blend that showcases our individuality and personality as a brand.

We started roasting in 2015 on a humble 5KG roaster in the attic on Sydney Street. After a lot of trial, error and many smoke-filled rooms, we created our first blend: The Smokey Bird. Eventually, we decided to upgrade to a 8KG Kuban roaster. This is when we created our now signature light/medium, omni-roast profile.

We have been fortunate enough to operate with a variety of roasters and develop many roasting techniques. From hot air, fully manual drum machines, to a 20kg Petroncini, with accompanying roasting software, Cropster. This has allowed us to experiment and fine tune our roasting techniques to create the most consistent profiles we can for each origin and blend we produce. 

We have come a long way from filling rooms with smoke, and we are still striving for the best, most exciting coffee we can produce. 

Coming up to 9 years since we first started roasting, here's to many more years to come

Coffee Spotlight: Colombia, El Indio

Our newest single origin on offer is the El Indio by Tolima. 

Produced by ASOPEP members, an association of growers in Planadas, Tolima are committed to quality and to minimising environmental damage due to coffee production. The Tolima region is one of Colombia´s most productive coffee growing regions and in the last 12 years they have always been represented in Cup of Excellence.

The beans themselves are naturally processed where the cherries are hand sorted, fermented, and then placed on raised beds to reduce moisture. 

With the beans being a natural fermentation, they have an incredible complex intensity. We have roasted this bean in a medium/light roast and left them to develop for as long as possible. Trying to keep a lot of the natural sugars/flavours by not over-roasting, bringing it a punchy profile on every brewing method. These beans are visually super plump! They are uniform and sumptuous.

With tasting notes of passion fruit, red wine and tangerine, we have put together a great brewing guide that we hope you love as much as we do!

Brewing guide: V60 Filter

We have tired a few different methods of brewing this coffee and we think we've found a great balance of flavour and complexity. Here is the recipe we use around the roastery for the Colombia, El Indio:

Dry Dose: 20g

Yield: 360g

Extraction Time: 3:30 mins

Ratio: 1/18

1. Heat brewing water to 97°C

2. Place filter paper and rinse with water

3. Pour the ground coffee into the brewer

4. Bloom 45g and leave for 0:30 seconds

5 . Pouring slow circles of 100g, leave to drain half the volume each time before the next 100g.

6. Enjoy your brew!

Wholesale partners: Lazy Fin

Lazy Fin are an O.G wholesale partner. They have been serving up great coffee since day dot, rocking Smokey Bird in the hopper. They have even had their own coffee bag design in the past, which you can see displayed above the bar.

Being right in the heart of the Brighton promenade, Lazy Fin serves up a medly of breakfasts and brunches. Boasting a huge outside area right on the beach to eat and drink. Perfect on a hot, summer weekend!

Open till 8pm on a weekday and 9pm on the weekend, Lazy Fin is a great spot to watch the sunset and take in the Brighton beach vibes. 

Location: 

163 Kings Rd, Brighton BN1 1NB