BlendingRoom

BlendingRoom Blending Room are coffee roasters based in Hull, East Yorkshire. Visits to the roastery are welcome.

06/09/2026

Have a default brew recipe.

This week’s been full of change — my daughter started primary school, The Little Cheese Pantry moved on from Beverley Market, and we’ve been roasting hard at The Blending Room to get ready for autumn. I don’t actually like change. I like routine. I like a target I can hit.

Same with coffee.

Have one dependable default brew: same method, same ratio, same grind starting point. That’s your standard. From there you can make small, nuanced changes — and you’ll always have something solid to fall back to.

It gives you grounding. A reference point. That’s as true in brewing as it is in roasting — and in life.

Katie and I are working on the same idea at home: creating anchor points we can drop back into when too much happens at once.

Next week is for grounding.

Beverley Market was brilliant again. Thank you to everyone who came to the stall — Katie, the family, and I really appreciate it. I hope you enjoy the coffee.

Have a great weekend.

🛒 Fresh roast → https://www.theblendingroom.co.uk

📍 Beverley Market Saturdays, 8–4

🏭 Roastery, Hull — Mon–Fri 9–5

05/09/2026

Relámpago: with flavours befitting of an autumn morning.

Have you noticed the nights drawing in, the cooler mornings, and that unmistakable autumn feeling in the air? I know I have. And what pairs well with the change in season? A coffee, of course.

Relámpago is a washed Caturra and Bourbon blend from the slopes of Volcan Agua near Antigua, Guatemala. The farm was originally owned by Don Rafael, but was sold in 2024 to Los Volcanes Coffee. It’s now run by Josué Morales and farm manager Loyren Orozco. “Relámpago,” meaning lightning, draws from the myth of Pegasus, symbolising light, elevation, and transformation—values reflected in the farm’s careful practices, from plant shading to drying patios.

The notes from our importer, Falcon Speciality, reflect the structured flavours in the cup: lovely citrus acidity of orange and blackberry, with caramelised toasted almonds. It’s a coffee that works beautifully across many brewing methods, including with milk.

I hope you enjoy it.

04/09/2026

Fresh isn’t always best.

This coffee was roasted on a Loring—four days off roast. Today it tastes infinitely better than the brew I had yesterday.

That’s the awkward truth about speciality coffee: flavour doesn’t peak on roast day. It develops—and that window shifts depending on the roaster it came from, how light it is, and how you brew at home.

I watch people in the shop flip the bag and chase the newest roast date. Completely understandable—we’ve all been taught “fresh = quality.” On a traditional drum roaster, that can be closer to the truth. On a Loring, the coffee often needs more time to open up. Picking the newest bag isn’t the same as picking the best-tasting one.

If you buy coffee for home:

1. Ask your roaster what they roast on (drum, Loring, air).
2. Note the roast date—then actually taste the bag as it ages.
3. Learn the arc that suits *your* brew: V60, Aeropress, espresso, cafetière.

That’s how you stop guessing and start brewing coffee at its best—not just at its freshest.

Shop the current roasts: https://www.theblendingroom.co.uk/

Follow the roasting: · (YouTube)

How many days off roast does *your* coffee usually taste best? Let me know in the comments.

02/09/2026

Alteration to Roastery Opening Hours

Inès is starting Primary school this week and I'll be going taking her on her induction day and first day. As a result, the roastery will be closed for proportions of Thursday 3rd and Friday 4th of September.

Thursday - CLOSED between 11:30 and 14:15 otherwise open.

Friday - OPEN between 10:00 and 14:15.

Sorry for any inconvenience. Please call forward if unsure. 01482 212409.

James.

Change to Roastery Opening HoursInès is starting Primary school this week and I'll be going taking her on her induction ...
02/09/2026

Change to Roastery Opening Hours

Inès is starting Primary school this week and I'll be going taking her on her induction day and first day. As a result, the roastery will be closed for proportions of Thursday 3rd and Friday 4th of September.

Thursday - CLOSED between 11:30 and 14:15 otherwise open.
Friday - OPEN between 10:00 and 14:15.

Sorry for any inconvenience. Please call forward if unsure. 01482 212409.

James.

01/09/2026

Roaster Cooling Tray vs “Proper” Blender — what do you use?

How long do you blend coffee when making a post-roast blend?

I have an 80/20 espresso blend. I use the cooling tray on the old Probat and usually mix between batches while I’m roasting on the Loring.

Two questions:
• Do you mix to a timer, or until it looks right?
• Cooling tray, or a “proper” blender?

I know the cooling tray isn’t the most effective method. However, it’s what still fits into a busy roast day—though I know I should improve it.

I’d appreciate comments on your time + kit. 👍🏻

30/08/2026

Bye Cheesy! 👋🏻

It’s the end of an era at Beverley Market. After 18 years, Lisa Cheese is hanging up her boots.

I’ve had the privelege of accompanying her for 17 years of that time. That’s 17 brutal winters, 17 Victorian markets (if it has been running that long) and the daft outfits. The time we spent months trying to battle out a market on Humber street before its redevelopment (that was tough!). And the countless early starts in inclement weather.

Fortunately for us on the market, as one door closes another opens. Lisa will be continuing her other business, Coffee Cabin and will therefore still have a presence at Beverley, albeit as Lisa Latte and not Lisa Cheese.

For those who know her, please raise a glass to all that hard work and passage of time and wish her good luck with her future endeavours 🥂

Cheers Cheeso! 🧀

29/08/2026

Have I learnt from previous roasts?

Rukonge Hill isn’t the same as the prior two releases from our friends at Omwani Coffee Importers. But it’s the same cultivar (Red Bourbon) and process (Washed), so there *should* be some transferable knowledge.

So what did I do, and what was the goal of these roasts? As usual: to showcase origin, varietal, and processing characteristics transparently, while maintaining a high degree of solubility for the broadest enjoyment (not the catchiest mission statement). As a result, I’ve followed a well-trodden path of good practice for inner-bean development and shortened the Development Time—knowledge stolen from a previous release.

The result is a bright green-apple character and fresh acidity, followed by a caramel-and-cola finish that balances nicely against it.

You’ll get the best from this coffee when brewed with a paper filter method (Hario V60, Kalita Wave, to name a few). Mind you, those caramel notes will be delicious in an immersion brewer (cafetiere), too.

I hope you enjoy it.

My wingman. 🦅This machine has given me almost indescribable productivity gains. Thanks to our Falcon, I’ve managed a bi...
28/08/2026

My wingman. 🦅

This machine has given me almost indescribable productivity gains. Thanks to our Falcon, I’ve managed a big week of output.

The coffee tastes pretty good too 😏

27/08/2026

Rest Your Coffee 3+ Weeks. You’ll Thank Me.

I’ve been drinking samples over 2 weeks post roast this week. Flavours open up, acidity relaxes, body beefs up. The coffee actually starts to taste like itself.

Definitely two weeks. Three if you can stretch it.

How long do you wait? 👇

Shop roast-dated bags → theblendingroom.co.uk
| (YouTube)

Address

30 Unit Factory Estate
Kingston Upon Hull
HU34AY

Opening Hours

Monday 8:30am - 5pm
Tuesday 8:30am - 5pm
Wednesday 8:30am - 5pm
Thursday 8:30am - 5:30pm
Friday 8:30am - 5:30pm

Telephone

01482 212409

Website

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