Coffee Journal

Ultimate Coffee Freshness - Dissolving the Myth

There is a current misconception that the fresher the coffee is, the better. Well, we're here to bust that myth wide open and explain what fresh-roasted coffee really means so you can enjoy your brew it is at its peak. We will begin by explaining what happens to coffee once it has been roasted. Two key processes occur: degassing and oxidation.  Degassing: Degassing refers to the release of carbon dioxide (CO2) created from roasting coffee. Did you know that degassing occurs very aggressively during the first week after roasting? This is important to note because it means that extraction might not be adequate during this period since the trapped CO2 is vigorously trying to be released. In fact, if you brew coffee within the first week of roasting, you may miss out on the full potential of the roast. While the brew will still be good, it won't be at its peak in terms of sweetness, clarity, and acidity. Oxidation: On the other hand, oxidation happens when coffee is exposed to air. It is a natural, and gradual process that begins immediately after roasting. Over time, it leads to coffee going stale, flat, and losing its depth of flavor. To prevent or slow down oxidation, roasters typically package fresh coffee in bags with one-way valves. This allows the CO2 to escape while preventing oxygen from entering the bag. There are other techniques to prevent oxidation as well, but we'll dive into those in a future post. Now for the ultimate question, what is the best time to brew freshly delivered coffee? Well, we found that both our filter and espresso roasts are at their best when brewed between 1 to 11 weeks after roasting. Assuming the coffee is stored in its original packaging, there is little to no difference in the quality of the brew during this period. However, we've noticed slight oxidation in the brew by week 12, so it's best to consume your coffee within the recommended time frame to enjoy it at its peak freshness.  To sum up, your coffee will be at its "peak" freshness 1 to 11 weeks after roasting. It's important to note that this does not apply to dark roast as the oxidation process is accelerated. If you're a fan of dark roast, we suggest brewing your coffee as soon as possible to avoid any rancid flavors. So there you have it, We hope this clears up any confusion about fresh-roasted coffee and helps you enjoy your cup of joe to the fullest.

MAYBEE - Year Two

Last year, we began our MayBee campaign as a small initiative with a potentially huge impact. Our plan was to distribute packages of coffee across the country, with an added element that could involve both our community and ourselves as a team. Recognizing the significance of bees in our ecosystem and their declining population, we decided to include "bee bombs" in our online orders. This simple idea required only a little bit of work on either end, but a very apt example of how working together, can really make a difference.  Alone we can do little, but together we can do a lot.! The response to our campaign was overwhelmingly, with lovely messages, photos, and requests for more bee bombs. This encouraged us to continue the campaign for the second year running. This year, we have sourced seeds from Fruit Hill Farm, an Irish company specializing in organic farming and gardening. The seeds have a wider coverage than the bee bombs. Every online order for the month of May will receive a pack of these seeds, and while it may seem small, it can definitely be mighty when we all do our bit. If planting seeds is not your thing, or you do not have the space, you can always pass them on to a friend or family member who does..  To plant the seeds, simply sow them in a well-raked bed in the spring. Scatter the seeds, rake lightly, and firm down well. Within a few weeks, your meadow should be well on its way to attracting bees and other pollinators. We cant wait to see your images and hope you enjoy these little bags of life.

Bell Lane & Evalynn - Origin Trip to El Salvador 2023

Completing the coffee circle, producer, roaster & coffee partner. Goran, our account manager, along with Niall, owner of Evalynn Coffee shop, recently travelled to El Salvador to meet coffee producer Fedrico Pacas of Santa Petrona.  How it Began I think, if you are reading this story, you might want to read the beginning of the story in our Coffee Journal called “Evalynn” because this is pretty much chapter two of the same story. But let’s do a little recap here. Niall opened Evalynn Coffee last year and started his coffee journey with Bell Lane. Needless to say, Drogheda gained a  specialty coffee shop. (much-needed)  With both of us starting out as baristas, the idea of “let’s do something more”, was brewing in our minds. Niall sparked the thought to have an - Exclusive roast and offer something unique for Evalynn’s customers. Finca Santa Petrona's black honey-processed Bourbon from the Pacas family in El Salvador had all the desirable attributes for an exclusive coffee - rich, sweet, dark-chocolatey coffee with enticing cranberry and cherry acidity. So, with great assistance from Niko, our head roaster and green coffee buyer, Santa Petrona was soon offered exclusively to all who visit Evalynn.   Chapter Two - El Salvador Fast forward a few months, Andrew from Volcafe extended an invitation to Bell Lane and Evalynn to travel with him to El Salvador and meet the Pacas family, and just like that, we were on our way from Dublin to Toronto to San Salvador.While on a layover in Toronto, we managed to briefly explore the city's coffee scene and just HAD to give a quick mention to Fika Coffee after having a delicious brew by Yady (owner of Fika Coffee) – amazing guys!  We arrived in San Salvador after midnight and got some much-needed rest. The next morning, we were greeted by Federico Pacas himself! it sounds unreal, and it felt unreal! We were then joined by Lily, Federico’s sister, and began the journey toward Santa Ana volcano, where Santa Petrona is located. Immersed in the Pacas family’s history and the coffee culture of El Salvador, Lily detailed some of the joys and also, some of the difficulties that coffee producers in El Salvador face these days, - all while maintaining a smile on her face. Lily is deeply rooted in the coffee growing community, advocating for countless coffee farmers by advising good practices of coffee farming and finding buyers. Due to road works, we could not access Finca Santa Petrona, so we continued to Finca San Jose which was a short journey to the far side of the mountain. At the foot of San Jose farm, Lily collected a few bourbon coffee cherries and gave them to Niall and me to taste. They were surprisingly sweet and tasted something between watermelon and pomegranate and a tiny, tiny bit peppery. We continued deeper into the farm, where some Pacamara coffee trees grew, and finally, we summitted the farm where beautiful Gesha coffee cherries grew and we were treated to breath-taking views of Santa Ana. Just to give you an idea about picking, the bottom of the farm is quite manageable, but as you ascend it becomes very steep and challenging. I can only imagine picking requires a lot of skill. Each picker can pick approx. 80kg-100kg Coffee cherries per day. After processing, drying, etc. this results in around 16kg of specialty-grade coffee. To be honest, I lose my sleep over that.   Next on our schedule was the coffee mill “Beneficio Tuxpal” which is also the Pacas family’s home. The mill is where all magic happens which includes processing, drying, grading, packaging, etc. We toured the facilities at the mill and were then treated to lunch with the entire Pacas family. It’s really hard to explain generosity, kindness, and hospitality! The day closed with a “blind” cupping session in the coffee lab.  14 coffees, some of them from the same farm, but processed differently, were laid across the table for us to try.  At the end of the session, the coffee from Santa Petrona was favored among all and received the highest score on the table.  At that moment I looked at Niall and he just looked back with a smile. 😊 We said our goodbyes and handed Fedrico a small token from Ireland.  - Their coffee!, roasted by Niko in Bell Lane and served in Evalynn. It is hard to determine who was happier with this meeting - us, for going “to source” and experiencing the farm or the Pacas family, seeing their family name and legacy on our blue bag full of coffee.  Behind the dream is a vision, behind vision is idea, behind idea is passion.

Showcasing Mullingar Town

Verona's Seasons Working with so many talented creatives in Bell Lane, the opportunity to showcase their work is our honour. Outside of the coffee professionals, Roasters, and amazing Baristas, the talented creatives behind our brand are just as important.  Verona has been our photographer in Bell Lane for the past four years, giving life to our coffee through creative imagery.  Verona has an impressive back catalogue of local photography from our beautiful town of Mullingar. We decided to highlight the seasons over the coming 12 months from our surrounding area that you can share with friends, family, and loved ones The project will highlight our local area, the home of Bell Lane, and where most of our staff live. With the help of The Factory for printing and pulled together by Daisy, we are excited to share this work with you.   Pic: Verona McQuaid   How it works: For every online order, we will include a postcard. Once received, the choice is yours. We would love you to share this with someone special or to keep and build your collection. We will release each set of seasons online at the end of each quarter; they are free. You can donate when buying, Bell Lane will then donate all proceeds to a local charity at the end of the year. This project is about showcasing our beautiful town, sharing our natural surroundings, and hopefully, making you smile.  

Evalynn

If you ever worked as a barista, there is no doubt you fantasised about having your own coffee shop. To design the look and feel and apply your very own philosophy is a dream that takes blood, sweat, and tears to come to fruition. Niall realised his dream! Established in early 2022, Niall Weldon chose the name ‘Evalynn’ for his café.  Evalynn, much like the name suggests, has an elegant interior influenced by Asian contemporary design. The café welcomes you with a bright, spacious, and minimalistic aesthetic, while functionality plays a pivotal role right through to the finer details. A striking feature in the shop comes in the form of beautiful works of art from local artist and Glebe Gallery Prize Winner, Jenny Campion. Entering the cafe, you are greeted by friendly staff, the sight of fresh flowers, and the aroma of just-baked goods by Grace, the in-house Baker. To top off the senses, a choice of specialty coffee that caters to all taste buds awaits your order. From your favourite milky coffee beverage to a range of filter, home-brewing options, Evalynn truly is a welcomed addition to the local community and a big step up for the coffee scene in Drogheda. An amazing team, coupled with exceptional coffee equipment shows that Niall cut no corners when it comes to offering you the best. Nicole, Abigail, Adam, Lorcan, Niall, or Rachel, will make your perfectly extracted, perfectly steamed, and perfectly presented coffee to brighten your day. While Effie, who is front-of-house will make sure your order arrives at your table Niall seems like a shy person, but he is not hiding his smile while he is talking about his team, he is very proud of them and the family-like bond they created – especially when we talked about Rachel. Rachel ‘The Boss’ (as Niall says) has been involved since the beginning, working tirelessly alongside Niall to coordinate the shop design, installation, and final touches. What makes Niall and Rachel such a perfect duo is their alignment when talking about Evalynn’s mission – to strive for perfection and make coffee that sparks smiles and creates core memories. Niall and Rachel are no strangers in our roastery. We are more than happy to see their faces and have been known to look for any ‘excuse’ to meet up and chat about coffee, work on recipes, or cup some new arrivals. Throw our head roaster Niko into the mix and we could end up spending hours immersed in coffee convos! For Niall, Specialty has influenced many new friendships and he has some great stories connecting with like-minded people from coffee-loving capitals such as Dublin, London, and Milan. Specialty is a community that loves to share passions and experiences and it is evident Niall has truly been captivated. Evalynn’s relationship with Bell Lane started as a spontaneous conversation between Niall and Bell Lane’s Head of Sales, Gail Henshall, in 2021, which kickstarted a relationship that quickly grew to new heights for both parties. Through many passionate conversations, it became clear that Niall was a man with incredible vision who had his heart set on pushing the boundaries of Evalynn’s already exceptional reputation. Paired with Bell Lane’s desire to challenge its capability as a roaster, we began to discuss the possibility of a collaboration. Fast forward through months of planning, Santa Petrona’s black honey processed coffee is now available as an exclusive roast for Evalynn. The driving force behind this collaboration was to offer something unique to Evalynn’s customers, giving them the ultimate specialty experience. And by doing so, we also set an example of what an ideal roaster/specialty coffee shop partnership looks like. It is a delicate job to keep the green beans in ideal conditions on their journey from farm to roaster. From this point on, both coffee roasters and coffee shops have a shared duty to capture and highlight the coffee aromas - justifying the hard work of the coffee farmers. The slightest error or slip of the hand can compromise quality - and we are not willing to compromise anything! If you are reading this while you are holding a cup of coffee from Evalynn you might notice the rich body of Santa Petrona with subtle Cherry and Cranberry acidity, wrapped in a dark chocolate finish. We hope you enjoy 😊

#KeepGrinding - SCA Professional Course

  It was about time to get this done, and finally, I did it (or better say WE did it!) 😊 It took three days of intensive training with Alin who owns and runs Coffee Laboratory which offers coffee training and consultancy. Coffee Lab is the only institution in Ireland to hold an SCA Premier Campus license for all modules. Let’s say that again: All modules! And I think that says a lot… but, not everything about Alin Giriada! After passing SCA Intermediate, SCA professional was the next logical step and with support from my colleagues and Bell Lane itself, that bucket lister is done! Day one was all about Coffee and Espresso: - Green and roasted beans, terroir, coffee plant, varieties, processing, fermentation, roasting, decaffeinating, etc. Day two was all about Espresso and Milk:- Espresso quality, acids, EBF, TDS, equipment, Water quality, Milk, etc. Day three was about coffee shops and of course the practical exam.- Café location, layout, staffing financials, etc. The exam was really interesting, I got coffee that I had not used before and I had to set up the recipe by taste, explain it and at the end confirm it by measuring TDS with a refractometer. Enjoyed every step of this process. What is next? – We’ll see, but I’m 100% sure that this SCA journey is not ending here, and that’s another reason why Coffee, with Coffee learning and developing is never-ending so #keepgrinding is there for a reason.