Speciality coffee is at the heart of Demitasse’s beautiful Wimbledon cafe, so we thought we’d take a look at what goes into creating our favourite beverage.

Speciality coffee is, in simple terms, the best coffee you can get. From the farm to your cup, every part of the process has been expertly handled. This often starts on small-scale farms found in select parts of the world where the altitude and climate are optimum for growing coffee. The farmers strive to produce the very best beans possible to ensure that they are selected by specialist green coffee buyers who have refined palates comparable to that of a sommelier. By controlled tasting of brewed coffees (cupping), they determine whether beans have the quality required to be graded as speciality coffee. Only the finest green beans go on to the roasters who, through a skilful process involving an understanding of thermodynamics and chemistry, together with an artisanal attention to detail, produce roasted coffee beans of the highest quality. It’s only then that the talented baristas at Demitasse can combine their knowledge of flavour profiles with skilled operation of the brewing equipment to create the very best speciality coffee for your cup.

Whether you prefer the intensity of a shot of espresso with its concentrated punch or the creamier flavour of a latte, Demitasse offer a great selection of delicious speciality coffees using our state-of-the-art mod bar. The modern clean lines not only look stylish but the sophisticated under-counter modular brewing system allows us the scope to create exceptional coffee in a variety of ways. Many coffee enthusiasts prefer the pour-over method. They believe it allows greater control of the water temperature, the speed it can be poured over the grounds, and that the amount of brewing time. Together with the pour over coffee ratio these variables affect not only the strength and texture of the coffee but ultimately the taste too.