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Push Espresso Push Espresso Push Espresso

Push Espresso

Raspberry Ripple Ice Cream, Apricot, Whisky

Roast Level

Light Medium Dark
  • Bean Espresso coffee beans
  • Origin Peru (Finca Aladino) & Mexico (Finca Chanjul)
  • Process Washed (semi-carbonic maceration) and Natural

Size

Wholebean or Ground

Total

£6.50

Free delivery when you spend £20 or more (on coffee-only orders)

Push Espresso

£6.50

  • Roasted on Tuesday and Thursday
  • Posted within 2 working days from your order
  • 24hr tracked, letterbox-friendly delivery
  • 100% household recyclable packaging
Delivery Info

Our roasting schedule

We roast coffee twice a week on Tuesday and Thursday, and all coffee orders are dispatched within two working days of ordering. The coffee you receive from us will be roasted and sent to you fresh, without exception.

Delivery - Just coffee

Delivery is £3.50, or free if your order is £20 or over. Our
delivery service is Royal Mail Tracked 24, meaning delivery time averages one
working day. Your coffee will likely arrive Thursday, but occasionally Friday.
If your coffee doesn’t arrive by Saturday, then please get in touch
at roastery@taylorsofharrogate.co.uk

Delivery - Just equipment

If you’re ordering brewing equipment only, things work
slightly differently. Delivery will always be £5.50 and your order will be sent
by DPD Next Day. It will be dispatched the next working day, and will arrive
the next working day after that.

Delivery - Coffee and Equipment

If you’re ordering coffee and brewing equipment together,
then postage will be £5.50 and your order will be sent by DPD Tracked. But
because your coffee will be roasted to order on the next Tuesday, the whole
delivery will be sent out on the Wednesday and arrive on the Thursday.

ingredients

100% Arabica Coffee Beans. For maximum freshness, drink as soon as possible. If you have any left, just reseal the pack and keep in a cool, dark place. Roasted and packed in the UK by Taylors of Harrogate, HG2 7LD.

Push is our complex, fruity and occasionally wild espresso blend.

The components change seasonally to reflect what's fresh and interesting. Roasted light to highlight acidity, but developed well enough for great balance.

Our first issue of Push is sweet and jammy. We’ve blended 75% semi-carbonic Peruvian with 25% Mexican natural, resulting in vibrant stone fruit notes in espresso and raspberry ripple-like characteristics when combined with milk.

  • Origin Peru and Mexico
  • Grower Aladino Delgado Perez and Rosa Burga Vasquez (Peru) and Eduardo ‘Teddy’ Estevez (Mexico)
  • Process Washed (semi-carbonic maceration) and Natural
  • Variety Caturra, Tabi, Marsellesa and Starmaya
Peru, Finca Aladino (75%)

Component 1 Peru, Finca Aladino (75%)

This lot is a mix of Caturra and Tabi cultivars, both of which are known for impressive cup quality characteristics. The lesser known Tabi varietal is a hybrid of Bourbon, Typica, and Timor that was first introduced in Colombia in 2002 because of its resistance to leaf rust, so this genetic diversity allows Aladino’s crop some protection.

The lot is macerated semi-carbonically for 96 hours, meaning that the whole cherries are placed in sealed tanks and left to ferment in a temperature controlled, carbon dioxide rich environment, which pushes oxygen out. The CO2 allows the cherries to break down different levels of pectins, often producing bright coffees with strong notes of red fruits, and the anaerobic environment means that the flavours and aromas produced have nowhere to escape. Instead, they’re absorbed directly into the coffee bean.

After this, the coffee is pulped, washed and put to dry immediately in a solar dryer for up to 25 hours.

Mexico, Finca Chanjul (25%)

Component 2Mexico, Finca Chanjul (25%)

This batch is a blend of Marsellesa, Starmaya and hybrid varieties, processed at peak harvest where ripening is most consistent, and where there’s the highest concentration of sugars, leading to a complex fermentation.

After 15 to 40 hours fermentation, depending on weather conditions, the cherries are dried on raised beds for 3 to 4 days, to remove surface moisture, before being mechanically dried in drums for 50 to 60 hours until the moisture content of the beans reaches 10 to 10.5 per cent.

How to brew Push Espresso

Push has vibrant stone fruit notes in espresso and raspberry ripple-like characteristics when combined with milk. We recommend a 18g Dose with a 40g Yield, with an extraction time between 30 – 32 seconds.

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