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But First... COffee.
In love with speciality coffee, at Espresso Library we take pride in how we prepare your coffee and where we source it from.
Our coffee is roasted by by Rory and Marcella of The Coffee Officina just the other side of the Cambridgeshire border, in Essex.
“We are always striving to source the best and most interesting coffees we can.Two of the most important parts of sourcing our coffee are transparency and education.We want to be able to tell our customers exactly where our coffee is from and why they taste the way they do.This way we can ensure that people at every stage of the coffee process are getting a good deal, from the dedicated people hand picking the coffee cherries, to the person enjoying the expertly-prepared coffee. Just like any other crop, coffee is seasonal, so we are always trying to select coffees that are at their best. Doing this involves a lot of research and experimentation so we can ensure that our coffee is of the highest standard possible.”
— Rory & Marcella of The Coffee Officina
- OUR HOUSE ESPRESSO -
Dark chocolate and cherry aroma.
Stewed apricots and peaches.
Delicate floral undertones.
A selected blend of seasonal coffees from some of our favourite regions of South and Central America and East Africa, roasted for espresso to bring out a full and smooth body with rounded edges.
We make all our espresso based drinks using the Slayer Espresso machine, which has been custom made for us in Seattle- in Cambridge Blue of course! The process of making each espresso is manual and takes a lot of attention to detail by our baristas- they start with a short preinfusion to saturate the coffee slowly, and then move on to the full extraction to make the most of the espresso.
We adore this state-of-the-art custom built 'Cambridge Blue' espresso machine straight from Seattle - and with a little love from our baristas, it makes the *tastiest* espresso!
To read more about us and our coffee more check out our blog.
In August 2015, Espresso Library won a Food and Drinks Award for the Best Tearoom/Coffee Shop of the Year organised by Cambridge News. The kind Judge in this category said about the cafe:
“Espresso Library is a relaxed place where you can go with a friend to chat for an afternoon, write your thesis or people-watch without feeling rushed. All that while having the most amazing, healthy and good value lunch, snack, coffee or juice”
— Nadia Stopnicer of Pretty Tasty
— POUR OVER FITER—
SINGLE ORIGIN COFFEE
We offer a variety of fresh seasonal single origin coffees by The Coffee Officina available to enjoy as an expertly brewed pour over filter by our skilled baristas at the cafe. You can also buy the coffee from us when you visit - either as beans or ground. Available in 200g and 400g bags.
- guest coffee-
santa rosa, mexico -
BY THE COFFEE OFFICINA
Served as a pour-over and an espresso.
sANTA ROSA, MEXICO BY THE COFFEE OFFICINA
Region – Veracruz
Farm – Hacienda Santa Rosa Teocelo
Varietal – Costa Rica 95
Altitude – 1250+ masl
Process – Fully Washed & dried on patios
This lot of coffee hails from Hacienda Santa Rosa Teocelo, located in Veracruz, Mexico.
The owner of the farm Olivia Hernández Virues and her husband Ranulfo Lara Pérez have worked tirelessly to enable these lands to produce a very special coffee.
Harvest activities are managed from a perspective of preserving quality from the very beginning. All pickers are trained to harvest only the ripest and reddest cherries from the trees at each pass. From 2016/17, the family is experimenting with lot separation and has begun separating out the Costa Rica 95 variety from other mixed Arabica to be processed separately. We liked this version the most for its clarity of flavour.
The furthest reaches of the farm have reception stations to which the newly harvested coffee is delivered and then collected to be taken to the wet mill, which is located in the centre of the farm’s main facilities. The coffee is delivered here to be sorted and then pulped on the same day that it is picked. After pulping, the coffee is fermented in clean tanks for 12 to 36 hours, depending on the weather. After optimal fermentation is reached, the coffee is washed with clean water sourced from a spring located within the farm itself. After being fully washed, the coffee is delivered to dry on concrete patios.
Vanilla and praline aroma. Milk chocolate and toasted almonds. Sweet and clean acidity.