How do you like your coffee, select your grind.
Available as Wholebeans - Ground Medium Fine for filter machines - Ground Coarse for Cafetieres
Ground Fine for use in Espresso Machines.
Do you prefer Full English or Continental Breakfasts? If it’s the latter, or if you simply enjoy dark-roasted Coffee of the finest quality, then our Continental Coffee is the choice for you. Why? Because it’s delicious, of course! Enjoy this brew first thing in the morning with your fruits, toast, croissants, and maybe even a pain au chocolat or two!
Enjoy its heavy aroma and enjoy its strong taste. Nothing starts the day better than our Continental Coffee. It is one of our most popular Dark Roasts, one made from striking pure Arabica Coffee beans. These beans, like all of our Coffees, are roasted using the latest state-of-the-art Neuhaus Neotec fluidised air-bed system, which primarily uses convection heat transfer to roast the beans.
It is a method that ensures both quality and consistency. Furthermore, all of our Coffees, as well as our Teas, as well as our Tisanes, as well as pretty much every product we stock, are packed fresh to order here in our Pluckley-based factory, which is nestled away in the beautiful Kentish countryside. All this and more is waiting to be discovered with our Continental Coffee.
What is a dark-roasted Coffee? First, it’s important to understand why roasting Coffee is vital. In fact, Green Coffee Beans must undergo roasting to be consumable in brew-form. Roasting Coffee Beans bring out the aroma and flavour locked inside. Before the roasting occurs, Green Coffee Beans bare little resemblance to their roasted counterparts.
nstead, they are soft and spongy when bitten, and smell almost grassy. All of this changes during the roasting, whereby a natural chemical change takes place with applied high temperatures. The Kent and Sussex Tea and Coffee Company have four types of roast: Light-Medium, Medium, Medium-Dark and Dark.
Coffee Beans pop, crack and expand when subjected to heats between 350 °F – 400 °F, a phenomenon known as the “first crack”. As a rule of thumb, lighter roasts are seldom roasted beyond the first crack, which produces an earthy, grainy and acidic taste, sometimes also sweet. A dark-roasted Coffee such as Continental Coffee, however, is made by having the beans heated from 465°F – 485°F, which coincides with the end of the second crack, sometimes beyond.
The Coffee often tastes bitter, smoky, and even at times slightly burnt with notes reminiscent of charcoal. It is to the taste of many, particularly those who enjoy a hearty cup of Coffee. Dark-roasted Coffees lack the acidity of their lighter-roasted counterparts, are shinier and oilier on the surface, and unsurprisingly, are also darker in colour. So, what are you waiting for? Try Continental Coffee today.
Origin: Brazil (South America and Honduras (Central America).
Time of DayBreakfast, Lunchtime, Afternoon
CountryMore Than One Origin