At Saint Espresso, we ship all UK orders via Royal Mail signed for. Orders placed for overseas delivery are all sent tracked with signature required. Roasted coffee up to 1kg can be sent at a standard rate internationally but not covered in the event of loss.
All coffee is roasted to order on a Tuesday and coffee orders are despatched on Wednesdays. However all of our coffee is available to purchase any day of the week from any of our London stores.
Equipment and accessories will be despatched the following day after an order is placed.
UK orders are generally delivered within 1-3 days of despatch, but Royal Mail does ask to allow up to 14 business days for delivery. Orders above the value of £50 will be shipped by a UK courier on a next day service.
International orders are quoted to take up to 28 days, as delivery times vary country to country.
Firstly we are sorry to hear your coffee hasn’t arrived. We try our best to get everything roasted and posted as soon as possible, but sometimes the delay is out of our hands.
Your coffee should still be on its way to you, as Royal mail doesn’t class something as lost until 28 days we allow 14 days to consider an item lost and if that happens to you please do get in touch at email@example.com with your dispatch information and we will get that sorted asap.
On average we recommend one 200g bag per week per person. If you’re brewing 1-2 cups a day with an average 20g per brew you’ll get 10 brews per bag.
Yes of course! If you choose from our grind size menu when you go to buy coffee you can select the grind size that best suits your brewing equipment.
Firstly welcome to a whole new world of coffee. We’d recommend buying coffee that you like the sound of, keep it simple. Find a flavour profile that looks like something you would enjoy and try it. There are plenty of brewing guides on our website, and in the books we suggest, follow one of those with the coffee and explore. Coffee has a lot to do with exploration, explore new flavours, new origins, new processes and over time you will find what you like.
There isn’t one. Each brew method has its own style and benefit ,whether it be a V60 pour-over style, a french press, an aeropress or a Kalita wave you can brew equally amazing coffee on all of them. Head on over to our brewing guides page to find out the best tips for each method.
There are many places to learn about coffee, to begin with we offer a few books on our webstore that offer information on everything from brewing to harvesting coffee. For websites we’d recommend The Perfect Daily Grind, Barista Hustle and The Specialty Coffee Association.
The best way to store coffee for daily use is in an airtight opaque container at room temperature, preferably in a cupboard away from light exposure. If you’re intending on keeping the coffee fresh for an extended period of time, you can vacuum seal the beans and then freeze them. At this point the coffee will stay fresh for at least a year. We recommend that you do not store coffee in the fridge. Coffee is extremely sensitive in absorbing flavours of its surroundings.
Coffee doesn’t go out of date. However the further away you consume your coffee beans from their roast date the more the coffee will deteriorate and will lose it’s character flavours and aromatics. So technically coffee does not go out of date but we always recommend you buy freshly roasted beans and consume 1 to 6 weeks after roasting.
Coffee from the moment of roasting and onwards will release CO2. We usually want to allow a big portion of the CO2 to be release from the coffee prior to its consumption. The prime reason to this is that with less CO2 in the beans you can brew a more consistent cup of coffee. Resting is something you can experiment with. Try drinking the same coffee consistently and observe the flavour differences.
We recommend resting your coffee for at least 5 days prior consumption and ideally finishing your coffee bag within 4 weeks from the roast date for the best results.
Coffee gets oxidised when in contact with air, which means that when we grind coffee in advance we expedite the flavour and aroma loss process. We always recommend to buy good quality, rest it for 7-10 days and then grind it to order for the best results.
As a company we buy coffee seasonally because like any produce seasonality affects flavour. We want the very best that coffee can offer and that entails buying coffee as fresh as we can get it. Throughout the coffee producing world different countries harvest at different points of the year, so the challenge for us as roasters is to ensure we have a rotating supply that is always as fresh as possible.
Yes we love to hear what people think of our coffee whether it be good or bad. Please do send us an email at firstname.lastname@example.org and we’ll be sure to get back to you on that.
Our labels explained
San Lorenzo for example refers to the San Lorenzo Producer Group in the Caldas region of Colombia. Each farm, province, region much like wine has its own flavour profile and we characterise our coffees by the smallest denominator. If we’ve bought from a single producer/single farm/single washing station we will name the coffee after that.
This refers to how high on the mountain the coffee was grown. Higher grown coffees tend to have more acidity and can often be linked to higher quality coffees. It’s not always the case, however altitude does impact the flavour profile in the cup.
One of the biggest influences into a coffees flavour profile. We put this on the bag to show the consumer what style of coffee this is. If it’s a natural coffee expect heavier body, more fruit forward notes that are based off the fermentation process that occurs during a natural process. In a washed coffee, expect cleaner more delicate flavours with a pronounced acidity and lighter body.
Refers to a universal scale that coffee gets judged on. All coffees above 80 points are referred as speciality grade. We as a company commit in buying a minimum of 85+ points which is in the top 1% of coffee production in the world every year.
Refers to the different genetic strands of the coffee, this can be a single variety or a mix of varieties to make up one lot of coffee. Just like in wine where different grapes like Merlot, Malbec or Sauvignon Blanc are a popular choice in coffee you have different coffee varieties with different characteristics.
We are a company dedicated in bringing you the freshest coffees possible. Unlike the roasted product, raw green coffee does have a shelf-life. It’s not clear cut and like most things it varies from country to country and from harvest to harvest. One thing we know is that flavour degrades over time and we want to roast the coffee in its optimum window of flavour.