12 4 / 2013
The history hipsters at Retronaut.com are known for plundering all things ‘olden days’ to unearth some real gems. Surprise, surprise this caught our eye. It’s potentially the oldest coffee advert in the world, dating back to 1652, and it just goes to show how far we’ve come since the days when the “Grain or Berry called Coffee, groweth upon little Trees, only in the Deserts of Arabia.”
Read on for some vintage coffee know-how and ten reasons it’s been a good idea to drink coffee for more than 350 years…
Ten excellent reasons to drink coffee*
- It forcloseth the Orifice of the Stomack, [and] its very good to help digestion.
- Quickens the Spirits, and makes the Heart Lightsome.
- Is good against sore Eys, and the better if you hold your Head o’er it, and take in the Steem that way.
- It supresseth Fumes exceedingly, and therefore good against the Head-ach, and will very much stop any Defluxion of Rheumas, that distil from the Head upon the Stomach, and so prevent and help Consumptions and the Cough of the Lungs.
- It is excellent to prevent and cure the Dropsy, Gout, and Scurvy.
- It is known by experience to be better then any other Drying Drink for People in years, or Children that have any running humors upon them, as the Kings Evil. &c.
- It is very good to prevent Mis-carryings in Child-bearing Women.
- It is a most excellent Remedy against the Spleen, Hypocondriack Winds, or the like.
- It will prevent Drowsiness, and make one fit for Busines, if one have occasion to Watch, and therefore you are not to drink of it after Supper, unless you intend to be watchful, for it will hinder sleep for 3 or 4 hours.
- It is neither Laxative nor Restringent.
* According to someone who lived over 350 years ago.
Ye Olde coffee brewing instructions
“It is a simple innocent thing, composed into a drink, by being dryed in an Oven, and ground to Powder, and boiled up with Spring water, and about half a pint of it to be drunk, fasting an hour before and not Eating an hour after, and to be taken as hot as possibly can be endured; the which will never fetch the skin off the mouth, or raise any Blisters, by reason of that Heat.”
The medical advice outlined above is not remotely endorsed by YourGrind or any credible physician. We cannot guarantee that YourGrind Coffee helps with digestion, sore eyes, headaches, defluxion of rheumas, consumptions, the cough of the lungs, dropsy, gout, scurvy, running humors, the Kings Evil. mis-carryings in child-bearing women, the spleen or hypocondriack winds. However it is always utterly delicious.
10 4 / 2013
Early last month we caused a bit of a stir when we announced the newest member of our team, Nick. As Head of Coffee, it’s his job to make sure we’re constantly delighting you guys with the best coffee around. This caused a bit of a stir on Twitter, with a few of you suggesting it was the best job in the world.
So he’s decided it would be selfish to keep it to himself, and would love your help choosing and buying in our next bean.
This Friday, we have 5 Colombian single-origin coffees being delivered to the office for a tasting session. These light, bright little fellas are in high-demand at the moment, and we’re going to have to swoop quickly once we find the bean we love.
We’re looking for 10 intrepid volunteers to come to Cosy HQ this Friday and choose our next bean. We’ll teach you how to taste each one (cupping) before asking you to vote on the one you’d like us to stock. We’ll place the order whilst you’re here and celebrate with a quick lunch.
If you’d like to try your hand at being a coffee buyer, just ping me an email on firstname.lastname@example.org, and be ready to join us at our office in Bermondsey at 12:30pm this Friday.
Nick, Joe and I would all love to see you here.
04 4 / 2013
Once upon a time there was a plucky little website called YourGrind. Whilst he was young and naïve, he was a dreamer, and knew that one day he would know what it felt to be loved, if only he could catch people’s eye.
Then one day an enchanted codesman - whose name was Joe - came along and promised to grant the hopeful young website one wish. You guessed it, the website wished to be gorgeous.
So after a lot of help from YourGrind’s friends, careful thought, and a few all-nighters from the good-hearted Joe, the plain old website was transformed!
You can now see the fruits of Joe’s labour at YourGrind.com >
As well as a new look we think we’ve clarified what’s on offer. So we’ve now got super little sections on:
… and that’s just the homepage!
As far as our members are concerned we’re now rocking a cleaner, clearer design all over the site and we’ve paid particular attention to your account functions. It’s now easy as pie to:
- See what coffee is available
- Select the coffee you’d like to try
- Pause your orders if you’re off on your jollies
- Change your delivery address
- Amend your billing details
All the changes we’ve made have been suggested by members of our community. It’s you who uses the website, so it seemed fair to let you have your say on how it works. Since the makeover suggestions were 100% user-generated we’d like to say a great, big, capitalised thank you to everyone who contributed: THANK YOU!
What’s it to me?
Well we hope that we’ve given you a website to be proud of. Proud enough to tell a friend about. Just as you would only matchmake a friend with avery snazzy date, you would only want to recommend very snazzy site to them. We get that.
(And they all lived happily after.)
03 4 / 2013
Move over William Shatner and jog on Sean Connery, because today’s recipe features the ultimate smoothie. But this smoothie doesn’t have twinkly eyes or suggestive eyebrows, instead it’s packed with bananas, coffee and gob-smacking deliciousness.
1 ripe banana
1 cup of milk
Raisin-soaked coffee (left over from your Buzzing Banana Bread) OR a cold espresso
Chocolate powder for dusting
1. Combine the banana, milk, ice and coffee in a blender or smoothie maker.
2. Whizz up the ingredients until thick and creamy and pour into a large glass.
3. Sprinkle with chocolate powder for a tasty finishing touch.
TOP TIP: If you like your smoothies to be extra luxurious you can add some cream or yoghurt as well as the milk.
About the cook…
This recipe has been specially developed for YourGrind by Rosie, our very own Community Cook. Rosie is a Leith’s trained chef, where she qualified with Distinction. Since completing her training Rosie has worked in restaurants across London, though for the last 19 years she has been based in Fulham working as a professional caterer and personal chef - and running cookery classes for children.
03 4 / 2013
We’ve come over a little Alan Titchmarsh for today’s recipe. Nope, we’re not wearing smart-casual trousers or presenting a programme on Classic FM - we’re getting inspired by soil…
Did you know…?
Bananas and coffee both tend to enjoy the same soil types and the same climates. The World Agroforestry Organisation are busy making the most of this fact by ‘intercropping’ to increase yields and make better use of land. So since coffee and bananas are growing happily together around the globe, why not marry them up in a delicious dessert too?
About the recipe…
Buzzing Banana Bread puts a sassy new twist on the traditional version and is a great accompaniment to YourGrind coffee. Plus, you can use the raisin-soaked coffee left over from the recipe below to make a fabulous Banana Latte Smoothie. Both of these delicious recipes come from our Community Cook, Rosie.
1 strong double espresso coffee
2oz (60g) chopped roasted hazelnuts
2 over ripe bananas (about 200-250g un-peeled weight) mashed with a fork
6oz (170g) unsalted butter, softened (you can do this in the microwave 10-15 seconds)
6oz (170g) golden caster or fine golden granulated sugar
2 eggs (Free Range please!)
6oz (170g) self raising flour
1 dessertspoon very fine ground espresso coffee powder (or more if you like)
1 dessertspoon cocoa powder
1. Make a strong double espresso coffee and pour it straight over the measured raisins in a bowl. Leave them to soak until the coffee has gone cold and the raisins have plumped up (this could be done a day in advance for extra flavour). When you’re ready to cook,simply strain the raisins and set them aside for later.
TOP TIP: Keep the raisiny coffee liquid, which can be used afterwards to make a Banana Latte Smoothie.
2. Prepare a loaf tin (measuring about 22cm x 11cm x 7cm) by lining the sides and base with a strip of baking parchment and lightly grease the two un-lined ends with butter. Heat the oven to 170c or gas mark three and position a shelf in the centre of the oven.
3. Grind the chopped roasted hazelnuts fairly finely in a coffee grinder or a mini processor. Do this in short pulse bursts rather than a continuous grind, which would over-process the nuts and make them oily.
4. Take a large, roomy mixing bowl and - using a handheld electric whisk - beat the softened butter and sugar together until light and creamy, this will take a few minutes. Alternatively you could use a food mixer if you have one.
5. Beat the eggs into the mixture one at a time, making sure the first one is properly beaten in before adding the second one (otherwise the mixture will curdle).
6. Next sift in the flour, cocoa and finely ground espresso coffee powder and mix, follow this with the ground hazelnuts and finally add the mashed banana with the strained raisins. You want to mix each in just enough to incorporate everything evenly; but don’t over mix. If the mixture seems too stiff you can add a little of the raisin-soaking coffee to loosen.
7. Use a large spoon to scoop the mixture into the prepared tin and spread evenly. Then scatter a generous sprinkling of Demerara sugar all over the surface (this will form a lovely crusty topping to the cake).
8. Bake in the pre-heated oven for an hour to 1 hour 15 mins until the cake is risen, firm and brown and cooked in the centre. You can test this with a very thin bladed knife or skewer, which should come out clean when the cake is cooked.
9. Remove the cake from the oven and loosen it away from the sides with a thin bladed knife before turning it out of the tin. Allow to cool on a wire rack and then slice with a serrated knife.
10. Enjoy with a piping hot cup of YourGrind Coffee!
About the cook…
This recipe has been specially developed for YourGrind by Rosie, our very own Community Cook. Rosie is a Leith’s trained chef, where she qualified with Distinction. Since completing her training Rosie has worked in restaurants across London, though for the last 19 years she has been based in Fulham working as a professional caterer and personal chef, and running cookery classes for children.
19 3 / 2013
Hi, I’m Nicholas and I’m the Head of Coffee here at Your Grind.
I’ve been in the coffee business for 7 years, and have been roasting coffee for the past 4. In fact, as Roast Master at one of YourGrind’s key suppliers, I have personally roasted every bean of coffee we’ve ever shipped!
I was so impressed with Stephen’s vision that I’ve come on board to play a part in delivering it. This is my first week working with Stephen, Ann & Joe, and what I’ve seen so far is a passionate, dedicated team who are really excited about providing everyone with fantastic coffee. It’s a passion I’ve always shared! I’m thrilled to bring my experience to the growing team and to help grow this idea.
As cool as my job title is, the reality is even cooler! My goal is to search the world for great coffee, roast it beautifully, and get it to your cup with no fuss. There are many gears and cogs that have to run smoothly in order to get your coffee to you at the right time, and as it happens, I’m a gears and cogs man! We’ll be developing many new ideas in the near future and feedback is really important to us. If you love your coffee one week, let us know (and better still, let me know why). If you don’t like your coffee, the same applies.
We thrive on feedback, it makes everything better.
You can reach out to me on nick (at) yourgrind.com any time and I hope to see you at one of our events soon.
07 3 / 2013
In recent weeks we’ve noticed quite a bit of problems with our packaging. Whilst everyone seems to love the style, the personal messages and the smell as it’s opened (caused by being kept next to the grinder, not lotions or potions…), a few of you have been frustrated by the size. Our packs were too wide to fit through 15% of letterboxes, and were also a tad wasteful, despite our best efforts.
We set our minds to the challenge and are thrilled with the results – I hope you are too. Each pack is still 250g (a little larger than a standard supermarket bag) and well protected from knocks, the British weather, and over-zealous postmen. But it’s leaner. Nearly 35% leaner in fact with a carbon footprint to match!
Check out these taster pics, and let us know what you think as soon as a new box lands on your matt.
“Oh and one more thing…”
We’ve made it easier for you to tell us how you like our coffee (see bottom right!) Just tick a box, snap and email or tweet it back to us!
We hope you love them as much as we do but, if not, we’ll potter back to the drawing board.
01 3 / 2013