Never Worry Coffee Roaster

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Never Worry Coffee Roaster

Locally roasted speciality coffee

27/02/2026

Ethiopia Guji on the Aeropress. Proper chilled brew. I’m getting juicy guava and tropical fruit, a bit of chocolate running through the middle, and this sweet, zesty finish that makes it way too easy to drink.

09/12/2025

Having a taste of this year’s Christmas coffee and honestly.. it’s giving all the cozy vibes already. Warm, sweet and a little bit of festive without going over the top. Can’t wait for you to try it.

14/10/2025

Crafted with care. Poured with love.

07/10/2025

Discover Shyira Rwanda Coffee! Grown in Nyabihu, this Red Bourbon is a beautiful, pleasant sip. Bright, juicy, and silky. Rwanda’s farmers sing and dance while crafting it, pouring their heart into every bean. With Muraho Trading Co., we’re proud to support local growers, uplifting communities through enterprise.

27/03/2025

Why’s our Brazilian Mio Fazenda coffee easier on your pocket than Kenyan or Ethiopian brews? Here's a few reasons:

- Massive Output: Brazil churns out over a third of the world’s coffee, Mio Fazenda’s part of that huge haul, keeping costs down.

- Machine-Friendly Land: São Paulo state’s neighbours, like Minas Gerais, have flatter farms than Kenya’s highlands or Ethiopia’s rugged plots—mechanised harvesting slashes labour bills.

- Rich but Simple: Butterscotch, dates, and hazelnuts make it a full-bodied espresso star, but it skips the pricey, complex fruitiness of Kenyan AA or Yirgacheffe.

- Plenty to Go Round: Mio Fazenda’s reliable Catuaí and Mundo Novo beans aren’t rare like Ethiopia’s heirlooms—abundance means affordability.

- Streamlined Trade: Brazil’s coffee export game, honed near ports like Santos, cuts logistics costs compared to landlocked Kenya or Ethiopia.

Roasted with passion, cupped with care. We are proud of this coffee on offer.

13/03/2025

New Coffee Drop: Burundi Izuba ☕🌿

Bright, juicy raspberry meets smooth milk chocolate in this exceptional Red Bourbon lot from Kayanza, Burundi. Perfectly balanced for espresso with a sweet, silky finish.

If you love fruit-forward coffees with a rich, chocolatey backbone, this one’s for you.

Available now.

14/02/2025

This Valentine’s Day, fall in love with Golden Bramble, our brand-new Gesha release. Inspired by the Golden Bramble cocktail, this naturally processed coffee is bold, boozy, and bursting with romance. Think pineapple, blueberry, violet, and cola—a cup as vibrant and unforgettable as the one you love.

Grown by Alex Arango in Villamaría, Colombia, and processed with care at the Jamaica drying station, this Gesha is all about rich flavours, indulgence, and pure coffee passion.

A love letter in every sip. 💌 Available now. 💛

06/02/2025

We're fired up to be test roasting our new Geisha, set to launch soon!
So far, it's shaping up beautifully. Bursting with vibrant flavours in our cupping bowls. First impressions? "Absolutely stunning." Stay tuned for the full reveal, you won’t want to miss this one! ☕🔥

29/01/2025

NEW COFFEE DROP: MIO FAZENDA - BRAZIL 🇧🇷

We’re buzzing to welcome Mio Fazenda back on board with our second coffee from this incredible farm!

This natural-process lot from Minas Gerais is all about big sweetness and balance, with rich notes of butterscotch, dates, and hazelnuts. Expect a full-bodied, smooth cup that shines in espresso, bringing depth and complexity.

In espresso: Deep, syrupy, and complex.
With milk: Indulgent and creamy, like sticky toffee pudding with cream.

A truly versatile coffee—whether you love straight-up espresso or milk-based drinks, this one delivers every time. Comforting, rich, and ridiculously satisfying.

Now available!

23/01/2025

Ever Wondered What Happens When We Get a New Coffee?

Bringing a new coffee to the table is always an exciting challenge! Here’s a behind-the-scenes look at what we do to make sure every coffee shines:

The Test Roast
When a new coffee arrives, the first step is a "test roast". We use our Giesen W6A to explore how the beans respond to heat, adjusting variables like time, temperature, and airflow. Each batch reveals something new, helping us understand the coffee’s potential.

✨ Tasting & Evaluation
Once roasted, it’s time to cup and evaluate. We assess:
- Flavour: How vibrant and complex is it?
- Sweetness: Does it have balance?
- Body & Acidity: Are they harmonious?

We repeat this process until we’re confident we’ve unlocked the coffee’s best characteristics.

The Positive Side:
- Finding the sweet spot is incredibly rewarding.
- Each coffee is unique, keeping the process creative and exciting.
- We uncover tasting notes that surprise and delight, like sticky toffee pudding or mulled wine!

The Challenges:
- Not every coffee responds the way we expect. It takes patience and sometimes multiple attempts to get it just right.
- There’s always a risk of overthinking – balance is key.

For us, profiling new coffees is all about the journey and the joy of discovery. The result? A coffee that tells its story in every cup.

14/01/2025

Freshly roasted, expertly packed, and ready to brew! Our coffee boxes look good on the shelf but even better in your cup. 💛☕
Shop now and bring the flavour of Never Worry Coffee Roasters to your home or café! 📦👊

12/01/2025

My experience cupping coffee:
When I first started cupping coffee, I'll admit I was a bit intimidated. "Was I getting the slurp right?" "Was I using the correct technique to scrape off the crust with the spoons?" "How do I identify what I am tasting" All these things went through my mind when I first started trying coffees we've roasted. But the more I've cupped coffees, especially when doing it with other people. the more I started to gain confidence with identifying what I am tasting. It's been a rewarding experience when two people can identify the same flavour notes when cupping coffee. If you've never cupped coffee or you feel a bit intimidated, my advice is to keep trying and over time you'll get better at describing what you are tasting!

Address

Unit 9, 58 Greystone Road
Antrim
BT411JZ

Website

http://neverworry.co.uk/

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